September 17, 2024 • 23 mins
Robert “Robi” Jalnos, Texas Kosher BBQ Chairman and with Congregation Agudas Achim talks about a sizzling showdown and family-friendly fun at this year’s 9th Annual Texas Kosher BBQ Championship! It takes place on Sunday, November 3rd, 2024 from 11:00 a.m. – 4:00 p.m. at 16550 Huebner Road, San Antonio, TX 78248 for a day of good-ol’ fashioned Texan hospitality! Get ready to indulge in the most mouthwatering and flavorful Kosher BBQ dishes in the Lone Star State. The winning teams will receive a Coveted Belt Buckle memorializing the BBQ, a grand prize check of $2,000 and bragging rights for a year. The winners of the People’s Choice competition receive a $250 cash donation to the charity of the team’s choice – invite your friends and family.Entries are limited to 20 teams this year. They'll have 2,000 pounds of kosher brisket, chickens, fish and beans lined up for you to use for the competition. Sign up teams NOW to secure your spot in this uniquely kosher and Texas event. https://thetexaskosherbbqchampionship.com/
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Hi.
Speaker 2 (00:00):
This is Karen Klaus and the Art of Improvement. My
guest today, Robbie Joalos, is head of something called the
Texas Kosher Barbecue. It's been going on for a long
time and if you haven't been, maybe you should make
plans now to go. It is happening on November three,
eleven to four. You can read all about it on
(00:21):
their website. But one thing you should really take note of.
Not only will you get great food by spending the
entry fee, but that money goes towards scholarships for kids.
Let's have a conversation with Robbie. It's coming up next
on the Art of Improvement. Thank you so much for
(00:45):
listening to the Art of Improvement. I'm Karen Klaus, and
I want to introduce you to my guest today, Robbie Jalos.
He is chairman and founder of something that's called the
Texas Kosher Barbecue. Thank you so much for coming today.
I want to hear all about well.
Speaker 3 (01:00):
Thank you for having me.
Speaker 2 (01:01):
Well, So I was online and I was very curious
because I said the Texas Kosher Barbecue. Now, that's something
that I might definitely want to attend, but I hadn't
heard about it. Tell me a little bit. And this
has been going on for quite some.
Speaker 3 (01:16):
Time, it has. This is our ninth year, would have
been our eleventh if we didn't have COVID. Yeah, we
canceled for COVID. But it's we you know, it's a
very very fun event. We received through a donation from
a TV a ton of meat nice you know, nice
frisky chicken, salmon, and then we have a bean you know,
(01:39):
being category. And the idea behind it was it you know,
everybody would cook all this stuff up and then we
would serve it to the public. All you could eat.
What yeah, okay, it's all you could eat. So I
mean the little cups, little two hounds cup, that's okay.
Well I'm a big eater.
Speaker 1 (01:58):
Uh huh.
Speaker 3 (01:58):
And I one day we had twenty teams and I
always going to keep score, and so I went through,
I got to the eleventh team. I was up to here, I.
Speaker 1 (02:08):
Was gonna say.
Speaker 2 (02:09):
I mean, so here's some a million questions. It is
called the Texas Kochher Barbecue. What makes Kocher barbecue?
Speaker 3 (02:17):
Okay, So kosher starts out with with the product, and
the product is what's called glot kosher. So like, let's
say the cow. The cow was you know, killed in
a very humane manner, all the blood was removed from it,
and and that that's what makes it kosher. Same thing
with chickens. Chickens are killed in a humane manner and
(02:39):
usually a rabbi oversees this or does it himself.
Speaker 1 (02:42):
Okay.
Speaker 3 (02:43):
So that's how that you know, that all works, and
that's what makes it kosher. Now, there's all kinds of
rules to kosher's kosher, and it's all kinds of definitions
to kosher, and so kosher for one person is not
kosher for another. But what we do is we're conservative
of Jews, and we follow what we believe kosher is
(03:04):
and basically to just use a terminali, there's no pork
butts about it.
Speaker 1 (03:09):
Ah, Okay, okay, got it.
Speaker 3 (03:12):
Yeah, there'll be no pork you know at our barbecue. Okay,
it'll be all you know, kosher foods and things like that.
Speaker 1 (03:18):
Okay, So who's cooking this meat? Well, we have.
Speaker 3 (03:22):
Teams, so we have we get twenty teams from all
over and this year we have joined up with the
Lone Star Barbecue Society, so it's a sanctioned event through them,
and so you know well, we should have teams from
there their organization, cooking and competing, but it's it's mostly local,
(03:44):
local restaurants, guys that are or girls that are really
good at smoking meats and stuff like that. And it's
an exciting and fun event. I mean, we've really it's
evolved from year one to now. It's gone through a
lot of changes because we keep improving every year.
Speaker 1 (04:03):
I was going to say, it sounds like things have
gotten a lot better.
Speaker 3 (04:05):
Oh, they're so much better. Like I said, I kick
notes and I improve.
Speaker 4 (04:09):
You know.
Speaker 3 (04:10):
You know, I ran my own business for fifty years,
so I know how to delegate. I know how to
do things like that. So when it comes to the
barbecue and having someone like Leah as my right hand person,
it's a piece of cake. I mean, it goes really smooth.
Speaker 2 (04:26):
Okay, so Leah, you're the director of operations. Let me
turn your microphone on. So how long have you been
doing this? This will be my second barbecue.
Speaker 4 (04:36):
So my first year I came with COVID, so I
got a little background on what the barbecue was. We
really ramped it up my first year and it was
so much fun. It's Robbie puts such a labor of
love into this. You can tell his history to Goudas
how much he loves it. And this is our biggest
event of the year and we open it up to
the community and it's such a family I had such
(04:57):
a blast my first year. Unfortunate we couldn't have it
last year either because everything on October seventh.
Speaker 3 (05:03):
But we're so excited to bring it back this.
Speaker 4 (05:05):
Year and we want everyone to come out and just
support a kuddhas support Israel. I mean, we're doing a
lot this year with them in mind, and absolutely an
amazing event this year.
Speaker 1 (05:16):
So how can people find out about it?
Speaker 2 (05:18):
Is there a deadline for getting people or teams to
come and cook?
Speaker 1 (05:23):
How can everybody find out more?
Speaker 3 (05:25):
Okay, So we have a great website and it's www
tx Kosher bbq dot com. And from that website you
can find out, you can buy tickets, you can enter
a team, you can become a sponsor, you can volunteer,
you can just do anything on that website. Website also
(05:45):
has a lot of great pictures of past barbecues.
Speaker 1 (05:48):
Yeah, I saw you know.
Speaker 3 (05:49):
Great.
Speaker 1 (05:49):
Yeah, it's like a lot of fun.
Speaker 3 (05:51):
They are a lot of fun and we focus a
lot Yeah, the food is the primary focus. I mean,
the food is amazing. So some of these guys make girls.
You can tell them an old guy.
Speaker 2 (06:03):
So I say, guys, guy, Yeah, anyway, I have five sisters,
but we're all guys.
Speaker 3 (06:07):
I got it.
Speaker 1 (06:08):
So we've come up, guys, let's go.
Speaker 3 (06:10):
We make you know, they make some fantastic barbecue. I
mean it's mouth watering, and again it's all you can eat.
And then we also have a big focus on the kids.
So we have a kiddie correll that's full of inflatables
and activities for kids, and it's in a very secure
area and so when the kids go in there, we
(06:30):
of course we request that their parents stay with them,
but it's in an area where they're not going to
be running out into the crowds or anything like that.
Speaker 1 (06:38):
Very nice.
Speaker 3 (06:38):
So there's a lot of activities for them. And then
they highlight it at twelve o'clock is our eating contests.
Speaker 1 (06:47):
Wait a second, how do you get invited to that?
Speaker 3 (06:52):
You just you sign up on side and we get
lots of people and we have tables and tables of
people and so we're eating hot dogs, nice, We're eating pickles,
and we're eating holopenos O man, just to say that
our mayor, our current mayor. He said, four time defending
Holopeno eating champion. Wait a second, Oh he can eat
(07:14):
some holopenos Let me tell you.
Speaker 1 (07:15):
Oh my gosh. So I don't know if I want
to be around that.
Speaker 3 (07:18):
It's it's like the Nathan's Hot Dog eat. Yeah, it's really,
it's really And we have men's division, women's division, and
kids division. You should see these kids. They've been watching
the Nathan's hot competition because they're soaking at water and
they're stuffing it in their mouths and it's just it's
that's a real highlight. It's a lot of fun.
Speaker 1 (07:40):
It is. Who can turn down a great hot dog?
I know I can't, Yeah for sure.
Speaker 2 (07:46):
So this is something that you said started what nine
years ago?
Speaker 3 (07:51):
Well really really eleven years ago.
Speaker 1 (07:52):
Oh yeah, but because of COVID.
Speaker 2 (07:54):
But on your website you talked there y'all are talking
about somebody name is it Chuck?
Speaker 3 (08:01):
Chuck Blount?
Speaker 2 (08:02):
Can you talk a little bit about that because it's
so prominent on the website. But and I read the story,
but I really want for you to share about Chuck.
Speaker 3 (08:10):
Okay, So Chuck was a food writer for the Express
News and a dear friend of mine. And I asked
him early on if he would be one of our
celebrity judges because he knows what he's eating and tasting. Yes,
and so he you know, agreed to that and every
(08:31):
year he was one of our judges. He was great.
He gave me suggestions. He he you know, solicited teams.
But Chuck was a real barbecue master. I mean, I
wish he would enter it. You know, he would have
cooked himself because he is really good. I've had I've
had his barbecue before and it's it's amazing. But Chuck
(08:52):
uh just died on us. He's a young man too.
He wasn't I noticed the picture. I was like, young
guy and he just you know, like with win a week,
he got something and he's gone crazy. And so it
is crazy. And so we're going to have his wife
there in his place as one of the celebrity judges.
His daughter will be there, so it'll be a it'll
(09:14):
be a great event.
Speaker 2 (09:15):
So let me ask you again, and I'm going to
ask you this a bunch of times because people come
in and out listening, and if you just now started listening,
this is a Robbie Jell knows and he is talking
about the Texas Coach Kochher barbecue that's coming up on
November three. What are the hours? Where is it? Is
(09:35):
there going to be parking? Can you talk a little
bit about those?
Speaker 3 (09:39):
I can. So it's going to be held at Congregation
a good Asakim. That's at sixteen five point fifty Hebner Road.
It's the corner of Hebner and Bidders. We do have
some outside parking. It fills up quick. We have you know,
you can buy a sponsored parking VIP parking if you're
w the surrounding area. We have a lot of businesses
(10:04):
that are open on Sunday. We have their permission to
park there. They're all the furthest one is probably maybe
three tenths of a mile away.
Speaker 1 (10:13):
You're going to be eating a lot though, so you're.
Speaker 3 (10:16):
Yeah, you'll get the walk, you'll get to walk it off.
Speaker 1 (10:19):
And November is always great. The weather.
Speaker 3 (10:21):
We've had great weather. We've had actually we've had weather
that it was in the thirties and raining and seating.
Two thousand people came out. We were amazed, who are
these fools coming out?
Speaker 1 (10:36):
And it's gone the.
Speaker 3 (10:36):
Weather, but they had a great time and we have
a picture of it. It's great because it's just a
sea of umbrellas. It's all you see is the tops
of all these different color umbrellas. So it's like I said,
rain or shine. Yeah, we're putting this thing on absolutely.
Speaker 2 (10:52):
And so obviously you've been there from the start. What
are some of the comments you hear about the people
that have entered and why have they entered. Is it
people that have just always entered barbecue contest or are
there newbies?
Speaker 1 (11:08):
How does that work?
Speaker 3 (11:10):
We don't get a lot of newbies. They're all seasoned
barbecue professionals. Yes, and some of them are members of
the congregation, and they take this very very serious. I
mean all year long, they're cooking and smoking meats, not
necessarily kosher meat, but they're smoking meats. As they get
close to the competition, now they will be going out
(11:31):
and buying kosher meats because you know, kosher meat can
be a little salty. They put some salt on the
meat to draw the blood out. When all the blood
drawn out, okay, so it could end up being a
little salty. So you need to know how to hold
back on your salt when you're doing your seasoning and
things like that.
Speaker 2 (11:49):
And so it's a competition. But are there prizes, Oh,
there's prizes.
Speaker 3 (11:54):
So the other we have a two thousand dollars cash
price to the grand champion man, but they don't even
care about the two thousand dollars. They want them. We
have these what we call coveted belt buckles. Oh no,
And so there's just their giant you know those belt buckles.
They're giant belt buckles, and they have the grand champion
(12:15):
and the brisket champion gets one, the chicken champion gets one,
the fish champion gets one, and the bean champion gets one.
We also have People's choice, so the crowd is very
much involved in the bible. Sure, yeah, that's great. And
we've automated that. So there's there's a uh a QR
(12:36):
code by each team. You put your phone camera up
and it's the QR code and you can rate brisket, chicken,
and justick on a zero to ten point system and
then it calculates all of it.
Speaker 2 (12:48):
That's so great because it makes it a lot easier
to participate.
Speaker 3 (12:51):
It's a lot easier we used to do with tickets.
You have to drop in tickets and then we have
to we'd be sitting there counting.
Speaker 1 (12:59):
I was like, oh my gosh, it was going to
count all these things.
Speaker 4 (13:02):
I think it took us an hour last year and
I were back there handcounting.
Speaker 1 (13:06):
Yeah, every ticket. I'm sure. I'm sure. That's fun.
Speaker 3 (13:08):
It's a lot of tickets. So this is this is
a big improvement. We're also with our ticket sales where
we've also automated that. Okay, so it's just like going
to a concert or whatever. You get online and click
buy tickets and it's it's all the options are there.
Speaker 2 (13:27):
So can you tell us about the costs for the tickets?
How much does it cost to get in? How much
does it cost to be, you know, a team that's
going to compete.
Speaker 3 (13:35):
Okay, so let's talk about ticket prices. First. For an
all you can eat barbecue, you get in for twenty
five bucks.
Speaker 1 (13:42):
I was going to say seventy five.
Speaker 3 (13:44):
That's right, very you know, we don't look at making money,
you know through the gate.
Speaker 1 (13:50):
Okay, that is great, that is great.
Speaker 3 (13:52):
And the kids are at fifteen dollars and then under
five is free okay to be a team. To participate
this team, you have a five hundred dollars entry fee. Okay,
six hundred dollars entry fee. But it's the chance to
win two thousand, chance to win two thousand. But here's
the difference between this type of barbecue competition and let's
(14:13):
just say the rodeo barbecue competition that is around rodeo time.
Rodeo barbecue. You supply everything, all your meats, everything here,
we give you everything. Okay, it's just an entry fee.
You have no expense after. That makes a huge, huge difference,
huge difference meets expenses, Yeah it is. It's yeah, so
(14:33):
they it's all expenses. We supply everything, and we have
a this kitchen setup and it's got every kind of
spice and whatever you can imagine. You can make your
own rubs. Okay, yeah, so it's very interesting.
Speaker 2 (14:47):
You have to give it plugged at B again because
that is ATB is amazing.
Speaker 3 (14:52):
I'll just tell the story real quick how this got please.
One of my best buds is the past president of ACHIB.
We play awful lot together, nice, we talk a lot.
He's a night owl. I'm a night owl. We're texting
in all hours of the night. And so I was
on my way to Vancouver, and I was in doubt
DFW Airport, and it came across my mind, why don't
(15:17):
we try to have some kind of barbecue competition, and
you know it have to be kosher because it's at
a synagogue. So I said, I'll call Bob. His name's Bob,
Leffler said, I called Bob. So I called Bob up
and I said, Bob, I want to have a barbecue
competition and I need a lot of meat, and he goes, well,
let me, I'll call you back. It wasn't five minutes
(15:39):
later he goes, friends like that, Yeah, five minutes. Of
course he had a lot of clout. Of course, he goes,
I'm texting your phone number. You just tell him what
you want. You've got it. And that's how it's been.
And now this year HB, they love the event so
much they've actually doubled our allocation so from previous year.
So this has been just a win win for everybody.
Speaker 2 (16:02):
I'm telling you, it sounds like an event that you
would want to bring the whole family to because it's
out out, it's outdoor, there's a competition, the price compared
to what people spend even at a fast food restaurant
these days is extremely low. It is.
Speaker 1 (16:21):
And uh, oh, I'm going to ask you something.
Speaker 2 (16:23):
About bad news. Is there a limited number of tickets? Uh,
there's not a limited Okay, that's good. We can handle
a lot of we can hand. We've had probably numbers
up to four thousand people. Okay, that's goods Yeah.
Speaker 3 (16:36):
We can handle that. And you know, and we don't
run out of food. There's plenty of food. Okay, even
though we say while at lasts that's kind of a
barbecue saying. I also we also also left out. We
have live music. There's live music and dancing there. Okay,
that's why you know, you can burn off some of
that barbecue eat right right.
Speaker 1 (16:54):
I also have the PREQ party. Talk about that. Talk
about it.
Speaker 4 (16:59):
No, Well, we have a freeky party Saturday night. It
is adult only, but we have karaoke that night. It's
just a night where the teams are really hanging out.
They're having a couple of beers, sure, kind of hanging around.
It's a really relaxed night. But it's nice for the teams.
And it's an adult only so that's we have burgers
and and everything like.
Speaker 2 (17:19):
That's when they make them blow up. The jumping houses.
Speaker 3 (17:23):
No kidding, they're they're doing all their you know, they
can't like the fires until sundown. Okay, it's okay because
of Jewish rules, right, And so they like their fires.
They're busy, you know, getting prepped. They don't have time
to make something to eat. They can't bring something from
the outside in. It wouldn't be kosher. So we make hamburgers,
we make hot dogs, and we make salmon burgers.
Speaker 1 (17:45):
Wow.
Speaker 3 (17:46):
And then we have the karaoke and you know, quite
a bit of drinking that goes on. Magical time. Yeah,
and it's it's an all night party. And it's amazing
how it is such an all night party and everybody
gets along.
Speaker 1 (18:00):
And so is that.
Speaker 2 (18:02):
Adults only beverages party. That is not for the public.
Those are for the teams.
Speaker 3 (18:07):
Oh, that's for the public too. They can join. So
we have a combo ticket, okay, And so you can
purchase the combo ticket and you can come to both events.
Speaker 1 (18:17):
I have to say, Robbie, you've thought of everything.
Speaker 3 (18:20):
Well, I have. Every year I had, I had things,
but I've tried to cover it up. I've always been
a fun person. I know how to have fun.
Speaker 1 (18:29):
That's amazing. That's amazing.
Speaker 2 (18:30):
I need to start hanging out with this guy more.
Okay for anybody that is just now joined. We are
talking about something called the Texas Kosher Barbecue, and it's
an event that's coming up on November third, but there's
a little pre party going on on the second at night,
and people they need to know that these tickets are
only twenty five dollars and it is you're going to
(18:52):
be testing and tasting what sounds like a lot of
delicious things that people have made. So again, where is it?
And there's parking and rain or shine, right, rain or shine.
Speaker 3 (19:05):
It's a congregation, a good Asakkam that's at sixteen five
point fifty Heavener Road, corner of Heavener and Bitters. There's
parking on site, you know, not enough because we get
big crowd. We have plenty of parking, like I said,
probably within uh three to four tenths of a mile
the furthest away, but there's a lot of businesses in
(19:26):
the area. They're not open Sunday. There's a school there,
they're not open Sunday. So there's plenty of surface parking,
plus there's subdivisions that they can park on the streets. Okay,
So parking has really been has not been an issue
in the past. We used to shuttle from a shopping
center and if we found that it is too short,
(19:46):
you know, they're waiting in line and this and that.
You know, the shuttles back and forth. Now it's not
going to kill you to walk a free tens a while,
and you can. If someone can't, we have the ability
to let them be dropped off right in front.
Speaker 1 (19:57):
Okay, perfect, perfect, And the I.
Speaker 3 (20:00):
Also just want to mention security. Oh, you know, we're
on a heightened security alert. We have a lot of security,
so we're not worried about a thing because you'd have
to be a complete moron to try to do something
at this event.
Speaker 2 (20:16):
I love it. Yeah, so, Robbie, there's a lot of
morons out, No.
Speaker 3 (20:20):
There are. There are a lot of morons, but we're
going to nab them right down there before you get in.
Speaker 2 (20:26):
Well, you know, as we wrap up here. I mean,
it has been a pleasure talking to you. Is there
anything else? Do you want to talk about the congregation
at all? Because you guys seem to have some great
events going on, and maybe there's somebody new to the
San Antonio area that wants to know about your congregation.
Speaker 3 (20:44):
Okay, well great, we're one hundred and what years old,
one hundred and thirty five, one hundred and thirty five
year old congregation.
Speaker 1 (20:50):
Yeah, I've seen your name one hundred times.
Speaker 3 (20:52):
We started downtown on the San Antonio River and and
we've evolved from there. We are now in our fourth location,
and which is the Heabner Road location.
Speaker 2 (21:04):
Uh.
Speaker 3 (21:04):
We have a fantastic rabbi, Rabbi Jonathan Hudson. Hudson, he's
a just young what three boys? Three boys is what
they're all great? I mean, it's just a great and
he is such a wonderful storyteller. I mean, you don't
have to be Jewish to enjoy what he's what he
(21:25):
talks about. So it's really inspiration. And then we have
a very you know, religious school, and we have a
wonderful preschool which my granddaughter goes to, my grand nephew
goes to, and a lot of other kids. But it's
a it's acclaimed preschool. They learn a lot, you know.
Speaker 1 (21:44):
And so how can people find out about the school.
Speaker 3 (21:47):
Just go to congregation. A good to soccer website, just
punching congregation, A good to soccerm or a good of
soccam or whatever. You're gonna get the website and when
you get the website, get the barbecue logos.
Speaker 2 (21:57):
There you can get to the barbecuek So that's a deal.
It sounds like a fabulous event. I hope I get
a chance to go there. It sounds like it's a
date far enough that everybody needs to plan for it.
It's November three, eleven to four, right at the corner
of Headner and Bitters. Maybe you could start practicing. You're
walking now, so your tiny like five minute walk will
(22:20):
be so bad. But tons of food and live music
and is there anything else I've missed?
Speaker 3 (22:28):
Well, we also have a lot of baked goods. Oh
so you know there's cookies, brownies, you know, all kinds
of things like that.
Speaker 1 (22:36):
To eat nice.
Speaker 4 (22:37):
Robbie's an amazing okay, yeah, she's amazing, Okay, baking.
Speaker 1 (22:45):
Yeah.
Speaker 2 (22:46):
Well, I really appreciate it, and I'm sure that this
is going to be another successful event. And I'm so
happy that you have the chance to come here and
tell me all about it.
Speaker 3 (22:57):
Well, I appreciate it and thank you for having us.
It's it's wonderful to do this and then you can
see I'm always very excited about the event.
Speaker 2 (23:04):
Okay, and you got to come back next year because
I want to talk about how this one went, and
I wants to come.
Speaker 3 (23:10):
We want you.
Speaker 1 (23:10):
There, Okay.
Speaker 3 (23:11):
Let us know if you want to come.
Speaker 2 (23:13):
Okay, Robbie Jello's Texas Kosher Barbecue, see you there, Okay,
thank you,
Hi.
Speaker 2 (00:00):
This is Karen Klaus and the Art of Improvement. My
guest today, Robbie Joalos, is head of something called the
Texas Kosher Barbecue. It's been going on for a long
time and if you haven't been, maybe you should make
plans now to go. It is happening on November three,
eleven to four. You can read all about it on
(00:21):
their website. But one thing you should really take note of.
Not only will you get great food by spending the
entry fee, but that money goes towards scholarships for kids.
Let's have a conversation with Robbie. It's coming up next
on the Art of Improvement. Thank you so much for
(00:45):
listening to the Art of Improvement. I'm Karen Klaus, and
I want to introduce you to my guest today, Robbie Jalos.
He is chairman and founder of something that's called the
Texas Kosher Barbecue. Thank you so much for coming today.
I want to hear all about well.
Speaker 3 (01:00):
Thank you for having me.
Speaker 2 (01:01):
Well, So I was online and I was very curious
because I said the Texas Kosher Barbecue. Now, that's something
that I might definitely want to attend, but I hadn't
heard about it. Tell me a little bit. And this
has been going on for quite some.
Speaker 3 (01:16):
Time, it has. This is our ninth year, would have
been our eleventh if we didn't have COVID. Yeah, we
canceled for COVID. But it's we you know, it's a
very very fun event. We received through a donation from
a TV a ton of meat nice you know, nice
frisky chicken, salmon, and then we have a bean you know,
(01:39):
being category. And the idea behind it was it you know,
everybody would cook all this stuff up and then we
would serve it to the public. All you could eat.
What yeah, okay, it's all you could eat. So I
mean the little cups, little two hounds cup, that's okay.
Well I'm a big eater.
Speaker 1 (01:58):
Uh huh.
Speaker 3 (01:58):
And I one day we had twenty teams and I
always going to keep score, and so I went through,
I got to the eleventh team. I was up to here, I.
Speaker 1 (02:08):
Was gonna say.
Speaker 2 (02:09):
I mean, so here's some a million questions. It is
called the Texas Kochher Barbecue. What makes Kocher barbecue?
Speaker 3 (02:17):
Okay, So kosher starts out with with the product, and
the product is what's called glot kosher. So like, let's
say the cow. The cow was you know, killed in
a very humane manner, all the blood was removed from it,
and and that that's what makes it kosher. Same thing
with chickens. Chickens are killed in a humane manner and
(02:39):
usually a rabbi oversees this or does it himself.
Speaker 1 (02:42):
Okay.
Speaker 3 (02:43):
So that's how that you know, that all works, and
that's what makes it kosher. Now, there's all kinds of
rules to kosher's kosher, and it's all kinds of definitions
to kosher, and so kosher for one person is not
kosher for another. But what we do is we're conservative
of Jews, and we follow what we believe kosher is
(03:04):
and basically to just use a terminali, there's no pork
butts about it.
Speaker 1 (03:09):
Ah, Okay, okay, got it.
Speaker 3 (03:12):
Yeah, there'll be no pork you know at our barbecue. Okay,
it'll be all you know, kosher foods and things like that.
Speaker 1 (03:18):
Okay, So who's cooking this meat? Well, we have.
Speaker 3 (03:22):
Teams, so we have we get twenty teams from all
over and this year we have joined up with the
Lone Star Barbecue Society, so it's a sanctioned event through them,
and so you know well, we should have teams from
there their organization, cooking and competing, but it's it's mostly local,
(03:44):
local restaurants, guys that are or girls that are really
good at smoking meats and stuff like that. And it's
an exciting and fun event. I mean, we've really it's
evolved from year one to now. It's gone through a
lot of changes because we keep improving every year.
Speaker 1 (04:03):
I was going to say, it sounds like things have
gotten a lot better.
Speaker 3 (04:05):
Oh, they're so much better. Like I said, I kick
notes and I improve.
Speaker 4 (04:09):
You know.
Speaker 3 (04:10):
You know, I ran my own business for fifty years,
so I know how to delegate. I know how to
do things like that. So when it comes to the
barbecue and having someone like Leah as my right hand person,
it's a piece of cake. I mean, it goes really smooth.
Speaker 2 (04:26):
Okay, so Leah, you're the director of operations. Let me
turn your microphone on. So how long have you been
doing this? This will be my second barbecue.
Speaker 4 (04:36):
So my first year I came with COVID, so I
got a little background on what the barbecue was. We
really ramped it up my first year and it was
so much fun. It's Robbie puts such a labor of
love into this. You can tell his history to Goudas
how much he loves it. And this is our biggest
event of the year and we open it up to
the community and it's such a family I had such
(04:57):
a blast my first year. Unfortunate we couldn't have it
last year either because everything on October seventh.
Speaker 3 (05:03):
But we're so excited to bring it back this.
Speaker 4 (05:05):
Year and we want everyone to come out and just
support a kuddhas support Israel. I mean, we're doing a
lot this year with them in mind, and absolutely an
amazing event this year.
Speaker 1 (05:16):
So how can people find out about it?
Speaker 2 (05:18):
Is there a deadline for getting people or teams to
come and cook?
Speaker 1 (05:23):
How can everybody find out more?
Speaker 3 (05:25):
Okay, So we have a great website and it's www
tx Kosher bbq dot com. And from that website you
can find out, you can buy tickets, you can enter
a team, you can become a sponsor, you can volunteer,
you can just do anything on that website. Website also
(05:45):
has a lot of great pictures of past barbecues.
Speaker 1 (05:48):
Yeah, I saw you know.
Speaker 3 (05:49):
Great.
Speaker 1 (05:49):
Yeah, it's like a lot of fun.
Speaker 3 (05:51):
They are a lot of fun and we focus a
lot Yeah, the food is the primary focus. I mean,
the food is amazing. So some of these guys make girls.
You can tell them an old guy.
Speaker 2 (06:03):
So I say, guys, guy, Yeah, anyway, I have five sisters,
but we're all guys.
Speaker 3 (06:07):
I got it.
Speaker 1 (06:08):
So we've come up, guys, let's go.
Speaker 3 (06:10):
We make you know, they make some fantastic barbecue. I
mean it's mouth watering, and again it's all you can eat.
And then we also have a big focus on the kids.
So we have a kiddie correll that's full of inflatables
and activities for kids, and it's in a very secure
area and so when the kids go in there, we
(06:30):
of course we request that their parents stay with them,
but it's in an area where they're not going to
be running out into the crowds or anything like that.
Speaker 1 (06:38):
Very nice.
Speaker 3 (06:38):
So there's a lot of activities for them. And then
they highlight it at twelve o'clock is our eating contests.
Speaker 1 (06:47):
Wait a second, how do you get invited to that?
Speaker 3 (06:52):
You just you sign up on side and we get
lots of people and we have tables and tables of
people and so we're eating hot dogs, nice, We're eating pickles,
and we're eating holopenos O man, just to say that
our mayor, our current mayor. He said, four time defending
Holopeno eating champion. Wait a second, Oh he can eat
(07:14):
some holopenos Let me tell you.
Speaker 1 (07:15):
Oh my gosh. So I don't know if I want
to be around that.
Speaker 3 (07:18):
It's it's like the Nathan's Hot Dog eat. Yeah, it's really,
it's really And we have men's division, women's division, and
kids division. You should see these kids. They've been watching
the Nathan's hot competition because they're soaking at water and
they're stuffing it in their mouths and it's just it's
that's a real highlight. It's a lot of fun.
Speaker 1 (07:40):
It is. Who can turn down a great hot dog?
I know I can't, Yeah for sure.
Speaker 2 (07:46):
So this is something that you said started what nine
years ago?
Speaker 3 (07:51):
Well really really eleven years ago.
Speaker 1 (07:52):
Oh yeah, but because of COVID.
Speaker 2 (07:54):
But on your website you talked there y'all are talking
about somebody name is it Chuck?
Speaker 3 (08:01):
Chuck Blount?
Speaker 2 (08:02):
Can you talk a little bit about that because it's
so prominent on the website. But and I read the story,
but I really want for you to share about Chuck.
Speaker 3 (08:10):
Okay, So Chuck was a food writer for the Express
News and a dear friend of mine. And I asked
him early on if he would be one of our
celebrity judges because he knows what he's eating and tasting. Yes,
and so he you know, agreed to that and every
(08:31):
year he was one of our judges. He was great.
He gave me suggestions. He he you know, solicited teams.
But Chuck was a real barbecue master. I mean, I
wish he would enter it. You know, he would have
cooked himself because he is really good. I've had I've
had his barbecue before and it's it's amazing. But Chuck
(08:52):
uh just died on us. He's a young man too.
He wasn't I noticed the picture. I was like, young
guy and he just you know, like with win a week,
he got something and he's gone crazy. And so it
is crazy. And so we're going to have his wife
there in his place as one of the celebrity judges.
His daughter will be there, so it'll be a it'll
(09:14):
be a great event.
Speaker 2 (09:15):
So let me ask you again, and I'm going to
ask you this a bunch of times because people come
in and out listening, and if you just now started listening,
this is a Robbie Jell knows and he is talking
about the Texas Coach Kochher barbecue that's coming up on
November three. What are the hours? Where is it? Is
(09:35):
there going to be parking? Can you talk a little
bit about those?
Speaker 3 (09:39):
I can. So it's going to be held at Congregation
a good Asakim. That's at sixteen five point fifty Hebner Road.
It's the corner of Hebner and Bidders. We do have
some outside parking. It fills up quick. We have you know,
you can buy a sponsored parking VIP parking if you're
w the surrounding area. We have a lot of businesses
(10:04):
that are open on Sunday. We have their permission to
park there. They're all the furthest one is probably maybe
three tenths of a mile away.
Speaker 1 (10:13):
You're going to be eating a lot though, so you're.
Speaker 3 (10:16):
Yeah, you'll get the walk, you'll get to walk it off.
Speaker 1 (10:19):
And November is always great. The weather.
Speaker 3 (10:21):
We've had great weather. We've had actually we've had weather
that it was in the thirties and raining and seating.
Two thousand people came out. We were amazed, who are
these fools coming out?
Speaker 1 (10:36):
And it's gone the.
Speaker 3 (10:36):
Weather, but they had a great time and we have
a picture of it. It's great because it's just a
sea of umbrellas. It's all you see is the tops
of all these different color umbrellas. So it's like I said,
rain or shine. Yeah, we're putting this thing on absolutely.
Speaker 2 (10:52):
And so obviously you've been there from the start. What
are some of the comments you hear about the people
that have entered and why have they entered. Is it
people that have just always entered barbecue contest or are
there newbies?
Speaker 1 (11:08):
How does that work?
Speaker 3 (11:10):
We don't get a lot of newbies. They're all seasoned
barbecue professionals. Yes, and some of them are members of
the congregation, and they take this very very serious. I
mean all year long, they're cooking and smoking meats, not
necessarily kosher meat, but they're smoking meats. As they get
close to the competition, now they will be going out
(11:31):
and buying kosher meats because you know, kosher meat can
be a little salty. They put some salt on the
meat to draw the blood out. When all the blood
drawn out, okay, so it could end up being a
little salty. So you need to know how to hold
back on your salt when you're doing your seasoning and
things like that.
Speaker 2 (11:49):
And so it's a competition. But are there prizes, Oh,
there's prizes.
Speaker 3 (11:54):
So the other we have a two thousand dollars cash
price to the grand champion man, but they don't even
care about the two thousand dollars. They want them. We
have these what we call coveted belt buckles. Oh no,
And so there's just their giant you know those belt buckles.
They're giant belt buckles, and they have the grand champion
(12:15):
and the brisket champion gets one, the chicken champion gets one,
the fish champion gets one, and the bean champion gets one.
We also have People's choice, so the crowd is very
much involved in the bible. Sure, yeah, that's great. And
we've automated that. So there's there's a uh a QR
(12:36):
code by each team. You put your phone camera up
and it's the QR code and you can rate brisket, chicken,
and justick on a zero to ten point system and
then it calculates all of it.
Speaker 2 (12:48):
That's so great because it makes it a lot easier
to participate.
Speaker 3 (12:51):
It's a lot easier we used to do with tickets.
You have to drop in tickets and then we have
to we'd be sitting there counting.
Speaker 1 (12:59):
I was like, oh my gosh, it was going to
count all these things.
Speaker 4 (13:02):
I think it took us an hour last year and
I were back there handcounting.
Speaker 1 (13:06):
Yeah, every ticket. I'm sure. I'm sure. That's fun.
Speaker 3 (13:08):
It's a lot of tickets. So this is this is
a big improvement. We're also with our ticket sales where
we've also automated that. Okay, so it's just like going
to a concert or whatever. You get online and click
buy tickets and it's it's all the options are there.
Speaker 2 (13:27):
So can you tell us about the costs for the tickets?
How much does it cost to get in? How much
does it cost to be, you know, a team that's
going to compete.
Speaker 3 (13:35):
Okay, so let's talk about ticket prices. First. For an
all you can eat barbecue, you get in for twenty
five bucks.
Speaker 1 (13:42):
I was going to say seventy five.
Speaker 3 (13:44):
That's right, very you know, we don't look at making money,
you know through the gate.
Speaker 1 (13:50):
Okay, that is great, that is great.
Speaker 3 (13:52):
And the kids are at fifteen dollars and then under
five is free okay to be a team. To participate
this team, you have a five hundred dollars entry fee. Okay,
six hundred dollars entry fee. But it's the chance to
win two thousand, chance to win two thousand. But here's
the difference between this type of barbecue competition and let's
(14:13):
just say the rodeo barbecue competition that is around rodeo time.
Rodeo barbecue. You supply everything, all your meats, everything here,
we give you everything. Okay, it's just an entry fee.
You have no expense after. That makes a huge, huge difference,
huge difference meets expenses, Yeah it is. It's yeah, so
(14:33):
they it's all expenses. We supply everything, and we have
a this kitchen setup and it's got every kind of
spice and whatever you can imagine. You can make your
own rubs. Okay, yeah, so it's very interesting.
Speaker 2 (14:47):
You have to give it plugged at B again because
that is ATB is amazing.
Speaker 3 (14:52):
I'll just tell the story real quick how this got please.
One of my best buds is the past president of ACHIB.
We play awful lot together, nice, we talk a lot.
He's a night owl. I'm a night owl. We're texting
in all hours of the night. And so I was
on my way to Vancouver, and I was in doubt
DFW Airport, and it came across my mind, why don't
(15:17):
we try to have some kind of barbecue competition, and
you know it have to be kosher because it's at
a synagogue. So I said, I'll call Bob. His name's Bob,
Leffler said, I called Bob. So I called Bob up
and I said, Bob, I want to have a barbecue
competition and I need a lot of meat, and he goes, well,
let me, I'll call you back. It wasn't five minutes
(15:39):
later he goes, friends like that, Yeah, five minutes. Of
course he had a lot of clout. Of course, he goes,
I'm texting your phone number. You just tell him what
you want. You've got it. And that's how it's been.
And now this year HB, they love the event so
much they've actually doubled our allocation so from previous year.
So this has been just a win win for everybody.
Speaker 2 (16:02):
I'm telling you, it sounds like an event that you
would want to bring the whole family to because it's
out out, it's outdoor, there's a competition, the price compared
to what people spend even at a fast food restaurant
these days is extremely low. It is.
Speaker 1 (16:21):
And uh, oh, I'm going to ask you something.
Speaker 2 (16:23):
About bad news. Is there a limited number of tickets? Uh,
there's not a limited Okay, that's good. We can handle
a lot of we can hand. We've had probably numbers
up to four thousand people. Okay, that's goods Yeah.
Speaker 3 (16:36):
We can handle that. And you know, and we don't
run out of food. There's plenty of food. Okay, even
though we say while at lasts that's kind of a
barbecue saying. I also we also also left out. We
have live music. There's live music and dancing there. Okay,
that's why you know, you can burn off some of
that barbecue eat right right.
Speaker 1 (16:54):
I also have the PREQ party. Talk about that. Talk
about it.
Speaker 4 (16:59):
No, Well, we have a freeky party Saturday night. It
is adult only, but we have karaoke that night. It's
just a night where the teams are really hanging out.
They're having a couple of beers, sure, kind of hanging around.
It's a really relaxed night. But it's nice for the teams.
And it's an adult only so that's we have burgers
and and everything like.
Speaker 2 (17:19):
That's when they make them blow up. The jumping houses.
Speaker 3 (17:23):
No kidding, they're they're doing all their you know, they
can't like the fires until sundown. Okay, it's okay because
of Jewish rules, right, And so they like their fires.
They're busy, you know, getting prepped. They don't have time
to make something to eat. They can't bring something from
the outside in. It wouldn't be kosher. So we make hamburgers,
we make hot dogs, and we make salmon burgers.
Speaker 1 (17:45):
Wow.
Speaker 3 (17:46):
And then we have the karaoke and you know, quite
a bit of drinking that goes on. Magical time. Yeah,
and it's it's an all night party. And it's amazing
how it is such an all night party and everybody
gets along.
Speaker 1 (18:00):
And so is that.
Speaker 2 (18:02):
Adults only beverages party. That is not for the public.
Those are for the teams.
Speaker 3 (18:07):
Oh, that's for the public too. They can join. So
we have a combo ticket, okay, And so you can
purchase the combo ticket and you can come to both events.
Speaker 1 (18:17):
I have to say, Robbie, you've thought of everything.
Speaker 3 (18:20):
Well, I have. Every year I had, I had things,
but I've tried to cover it up. I've always been
a fun person. I know how to have fun.
Speaker 1 (18:29):
That's amazing. That's amazing.
Speaker 2 (18:30):
I need to start hanging out with this guy more.
Okay for anybody that is just now joined. We are
talking about something called the Texas Kosher Barbecue, and it's
an event that's coming up on November third, but there's
a little pre party going on on the second at night,
and people they need to know that these tickets are
only twenty five dollars and it is you're going to
(18:52):
be testing and tasting what sounds like a lot of
delicious things that people have made. So again, where is it?
And there's parking and rain or shine, right, rain or shine.
Speaker 3 (19:05):
It's a congregation, a good Asakkam that's at sixteen five
point fifty Heavener Road, corner of Heavener and Bitters. There's
parking on site, you know, not enough because we get
big crowd. We have plenty of parking, like I said,
probably within uh three to four tenths of a mile
the furthest away, but there's a lot of businesses in
(19:26):
the area. They're not open Sunday. There's a school there,
they're not open Sunday. So there's plenty of surface parking,
plus there's subdivisions that they can park on the streets. Okay,
So parking has really been has not been an issue
in the past. We used to shuttle from a shopping
center and if we found that it is too short,
(19:46):
you know, they're waiting in line and this and that.
You know, the shuttles back and forth. Now it's not
going to kill you to walk a free tens a while,
and you can. If someone can't, we have the ability
to let them be dropped off right in front.
Speaker 1 (19:57):
Okay, perfect, perfect, And the I.
Speaker 3 (20:00):
Also just want to mention security. Oh, you know, we're
on a heightened security alert. We have a lot of security,
so we're not worried about a thing because you'd have
to be a complete moron to try to do something
at this event.
Speaker 2 (20:16):
I love it. Yeah, so, Robbie, there's a lot of
morons out, No.
Speaker 3 (20:20):
There are. There are a lot of morons, but we're
going to nab them right down there before you get in.
Speaker 2 (20:26):
Well, you know, as we wrap up here. I mean,
it has been a pleasure talking to you. Is there
anything else? Do you want to talk about the congregation
at all? Because you guys seem to have some great
events going on, and maybe there's somebody new to the
San Antonio area that wants to know about your congregation.
Speaker 3 (20:44):
Okay, well great, we're one hundred and what years old,
one hundred and thirty five, one hundred and thirty five
year old congregation.
Speaker 1 (20:50):
Yeah, I've seen your name one hundred times.
Speaker 3 (20:52):
We started downtown on the San Antonio River and and
we've evolved from there. We are now in our fourth location,
and which is the Heabner Road location.
Speaker 2 (21:04):
Uh.
Speaker 3 (21:04):
We have a fantastic rabbi, Rabbi Jonathan Hudson. Hudson, he's
a just young what three boys? Three boys is what
they're all great? I mean, it's just a great and
he is such a wonderful storyteller. I mean, you don't
have to be Jewish to enjoy what he's what he
(21:25):
talks about. So it's really inspiration. And then we have
a very you know, religious school, and we have a
wonderful preschool which my granddaughter goes to, my grand nephew
goes to, and a lot of other kids. But it's
a it's acclaimed preschool. They learn a lot, you know.
Speaker 1 (21:44):
And so how can people find out about the school.
Speaker 3 (21:47):
Just go to congregation. A good to soccer website, just
punching congregation, A good to soccerm or a good of
soccam or whatever. You're gonna get the website and when
you get the website, get the barbecue logos.
Speaker 2 (21:57):
There you can get to the barbecuek So that's a deal.
It sounds like a fabulous event. I hope I get
a chance to go there. It sounds like it's a
date far enough that everybody needs to plan for it.
It's November three, eleven to four, right at the corner
of Headner and Bitters. Maybe you could start practicing. You're
walking now, so your tiny like five minute walk will
(22:20):
be so bad. But tons of food and live music
and is there anything else I've missed?
Speaker 3 (22:28):
Well, we also have a lot of baked goods. Oh
so you know there's cookies, brownies, you know, all kinds
of things like that.
Speaker 1 (22:36):
To eat nice.
Speaker 4 (22:37):
Robbie's an amazing okay, yeah, she's amazing, Okay, baking.
Speaker 1 (22:45):
Yeah.
Speaker 2 (22:46):
Well, I really appreciate it, and I'm sure that this
is going to be another successful event. And I'm so
happy that you have the chance to come here and
tell me all about it.
Speaker 3 (22:57):
Well, I appreciate it and thank you for having us.
It's it's wonderful to do this and then you can
see I'm always very excited about the event.
Speaker 2 (23:04):
Okay, and you got to come back next year because
I want to talk about how this one went, and
I wants to come.
Speaker 3 (23:10):
We want you.
Speaker 1 (23:10):
There, Okay.
Speaker 3 (23:11):
Let us know if you want to come.
Speaker 2 (23:13):
Okay, Robbie Jello's Texas Kosher Barbecue, see you there, Okay,
thank you,
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