Smokin'! Wood Smoked BBQ, Kosher Certified by Rabbi Shelaim
We have decided to close for good at
this location. Perhaps with new investment capital, we will seek
a new location on Pico, but for now, Smokin'! is officially
closed, and I've moved to another roll in my life.
We were under the kosher supervision of Rabbi
Shelaim Furst of Beis Medrash Or Simcha, Valley
Village's yeshivish synagogue. Before that, we had dual kashrus
supervision with both Rabbi Furst and the RCC. We left on good
terms with both of them, having decided to drop the RCC because
of the added costs. Unfortunately, the decreased expense did not
matter, in the long run, in keeping us in business.
Take-out, Sit-down, Catering
12514 Burbank Blvd.
Valley Village, CA 91607
(last modified 7/09/10)
Page with Reviews!
Maps Page with Reviews!
Smokin'! We had mostly smoked
food, but also began making home-made beef hot links (mildly
smoked) and sweet Italian sausages (also beef, unsmoked). Hot
Links are spicy, satisfyingly but not overly hot, comfortably
within the range of most sausage lovers, but may be pushing the
limits for people who absolutely do not do well with hot, peppery
food- my daughters love them. Sweet Italian are moist and tasty,
the latest batch just made Friday 5/21. For Mother's Day, we'll
try to include some lighter food like grilled chicken breast and
sauteed vegies.The menu below is active (prices may be incorrect,
however, and not everything we have is listed), but I'll try to
update it soon to get everything right. Ribs have come in all
over the place in terms of weight. They were priced more
expensive because they were far bigger, but then we got some
small ones and dropped the price again. Right now, I've decided
to sell them by the pound, with 2 sides. Most are on the heavy
side now, and 3 might run over $30, but the last batch averaged
over 1 lb per rib (raw weight), whereas some I've gotten have
been less than 1/2 lb per rib (raw weight), justifying the need
to sell by the pound. Most other things are more expensive now
because we had previously pegged our prices too low to make any
profit. We're giving 2 sides with the smoked meat, but want to
cut down on waste that inevitably found its way into the garbage,
so please choose something that you'll eat, or believe that you
will. We hate wasting food here.
On a lighter note, our former
employee, Ari Weiner, is just completing the curriculum at the
Cordon Bleu, honing his culinary skills. He's shomer Shabbos and
has his Servesafe credential, so I'm considering teaching him
smoking technique and sausage making, then letting him run with
it and try to make this a real restaurant rather than more of my
hobby. Advantages might be more vegetarian and lighter foods,
salads and the like, to complement the already existing heavy
meat selections. If we can make the restaurant more appealing to
a wider audience without quality suffering, and if we can
actually get more customers in because of it, it will benefit
We have been thrilled to have
more nonJewish customers coming in to explore our menu items.
People from close to the neighborhood, Muslim hallal eaters from
the Pakistani and Indonesian community, folks just passing on
Burbank Blvd., people who have traveled from near and far. We're
a kosher restaurant, but we truly appreciate the interest shown
by people outside the Jewish community, even with the high price
of the meat relative to nonkosher BBQ. Thanks! You're always
welcome here! And thanks for the excellent Yelp.com reviews!
We'll be starting off being open Sunday
through Thursday. However, in the future, we may be closed
Mondays and/or Tuesdays (we've been open on those days, but with
very disappointing sales), but will try to always be open
Sundays, Wednesdays and Thursdays. Of course,
we'll be available for catering anytime, except Shabbos and major
mind that we do smoke and sell whole turkeys, by special order,
and can smoke any kosher meat and poultry available. Also, we are
happy to provide any sides in any quantities, from whole sweet
potato pies or trays of corn pudding or cornbread, to whole
chocolate cream pies or pecan pies for dessert, also by special
order. And if you need ribs in bulk or whole briskets or lots of
smoked chicken, don't hesitate to order those, too, at any point
We decided not to keep the RCC,
as of October 10,2009, when our contract expired.
Even that small monthly savings is useful and necessary at this
time. We had a good relationship with the RCC, but I daven with
Rabbi Furst, and he has been with us since the inception of the
restaurant, and there's probably no good reason to have 2
hashgachas. In the end, with no mashgiach temidi anyway, it
remains a question of trust in my own ability to implement
kashrus decisions, not really the trustworthiness of the
hashgacha. Both the RCC and Rabbi Furst are trustworthy
hashgachas with similar, but not necessarily identical shitas
(Rabbi Furst, for instance, allows checking of leafy vegies for
bugs, while RCC does not, thereby limiting our sources for such
things), both require glatt meat and pas yisroel baked goods- in
the past, we've gone with the most strict of the hashgachas on
any question (for bugs and vegies, it has been RCC). It should be
noted that by checking things like broccoli using Rav Heinemann's
shita, we would again have the ability to provide broccoli salad,
one of our most successful salads. We are going to try to procure
a vegetable checking guide from Reuven Nathanson of the OU, so
that we can be sure our checking is "mainstream", not
just acceptable by Rabbi Furst and ourselves but also the
majority of the world, assuming there are any differences in
We are trying to figure out a way to offer delivery
"over the hill". Our previous proposal had no takers.
We welcome suggestions: tel: 818-752-6866,
I'd like to do much
more catering. I know that many people who want catering want
full service on-site catering, and that's not necessarily
something I'm currenly capable of doing. But I am capable of
piling delicious food into steam table pans and delivering meat
and sides for a pretty inexpensive kosher experience. At your
next soiree, wouldn't it be great to provide a couple of juicy
ribs, cole slaw and sweet potato pie for around $20 per person?
Why do the stuffy, formal sit down thing at multiples of the
prices we charge for drop-off catering of BBQ? Is the grilled
chicken breast on a bed of lettuce really an improvement at twice
the price? If you have 10 or 20 or 100 or 500 people, and know in
advance, we can set you up with delicious informal fun food.
Available for brissen, rehearsal dinners, vorts, sheva brachos,
simchas beis hashoevas, world series or superbowl parties, family
reunions, Shabbos dinners and lunches (smoked chicken works
well), you name it. I'm
please to do any traditional-style (but kosher) BBQ, not limited
to the spicy Texas BBQ we typically serve at the restaurant, and
can even prepare unsmoked roasts or chickens, if BBQ is not what
you are looking for. Note that I typically smoke turkeys for use
around Thanksgiving, but I can do it anytime- when fresh turkeys
are unavailable, I can use frozen.
After having relocated to SoCal, and finding myself
predictably out of work, and having nothing better to do with my
time, I began a great love affair with BBQ. In 2005, seemingly
every food publication was talking BBQ. I learned that BBQ is not
grilling, but instead is "low and slow" roasting in the
presence of wood smoke. Turns out I had never had real BBQ in my
life, but rather sauced meat that people called BBQ. But with
everyone talking about it, it must be compelling. So I began
doing it, to see why everyone was talking about it, to see why it
was compelling. It wasn't just the ambience of the BBQ
restaurants, because as I learned, there is no ambience. BBQ was
frequently served in dirty, smoky holes-in-the-wall, charming in
their way, but devoid of the props (fine china, white tablecloth,
great table service) that propel many of us to try new
restaurants. Instead, it's all about the food- solid, masculine,
smoky meat, with sides like you'd get at home from your grandma
if she had grown up and learned to cook in the '30s or '40s,
Settlement Cookbook style. I'm talking about macaroni and cheese
(obviously not on my menu), cole slaw and potato salad, baked
potatoes, various vegetable casseroles, etc. And of course,
Barbecue is typically served on paper, with a minimum of fuss.
Surprising as it may be, we discovered that the Jewish
community, especially the women, don't seem to respond kindly to
paper. Consequently, we switched a while back to china/stoneware,
inauthentic though it may be. More important to have customers.
We tried to do some other comfort foods that we really enjoy,
namely jook and pho. They didn't catch on, and they were time
consuming and expensive to make, too expensive, that is, to have
them go bad due to lack of sales. Problem is that only a few
people tried them, though those people still request them.
Open Sunday, Wednesday and
Thursday, and Friday by appointment to pick up pre-ordered
Shabbos take-out (order by Wednesday to be assured of having
exactly what you want, since the smoking must take place
Thursday), so please call or email at firstname.lastname@example.org on Sunday-Thursday. We
will be happy to deliver catering anytime, aside from Shabbos and
Hours: Lunch, 11:00am-2:00 pm,
Dinner, 4:30pm- 9:00pm
If you can, take-out is better than
sit-down, due to only 32 seats in the restaurant, and ordering in
advance is better than coming in and ordering.
*Basic Menu, but changes occur frequently, and we often run
out of some things, especially the less popular things, since we
make less of them in the first place:
(All dinner orders come with a
choice of sides)
Smoked BBQ Dinners
Smoked Turkey: ¼ lb. = $9.95, ½ lb. = $15.95 Not currently available!
Smoked turkey breast with Alabama white BBQ sauce, modified
from Dr. BBQ's recipe. A favorite!
½ Smoked Chicken: $14.95
half a 3 lb chicken, dry rubbed and smoked, melt-in-the-mouth
Smoked Beef Back Ribs: $18.00/lb, with 2 sides,
specify sloppy/saucy at time of order if you want
dry rubbed and smoked, juicy and delicious. Normally
served dry , but may be ordered dipped in my
sister's BBQ sauce recipe, when we have it in stock (we run out
Dinosaur Bone (long bone short ribs) Not currently available!
Boneless short ribs: $13.95 for quarter lb,
$20.95 for half lb Currently
Frequently out of this one, as the prices keep increasing and
it's no longer a good value. Still, we keep trying, hoping to get
some especially meaty short ribs like we originially were able to
source. Lately, not a lot of luck, at a price that makes them
Smoked Brisket: ¼ lb. = $15.95, ½ lb. =
Dry rubbed and smoked, served dry (BBQ sauce available at the
table), we start serving the flat (first cut) first, until it
gets dry, then switch over to the point (second cut) which is
fattier and remains juicy
Sampler, Combo Plate: $25.95 (1 small Rib, ¼
chicken, 3 oz. Brisket) Currently
Available, not on posted menu!
Lamb Breast, $21.95 Not Currently Available!
Unfortunately, we rarely have takers for this, so we make it
Smoked Beef Shanks: ¼ lb. = $12.95, ½ lb. =
Smoked "Pastrami Cut" (beef belly
meat): ¼ lb. = $9.95 , ½ lb. = $15.95 Not Currently Available!
Grilled Boneless Rib- Eye Steak: 12 oz. =
$23.95, 14 oz. = $27.95, 16 oz.= $29.95 (cut to order from
boneless ribeye roasts) Not
Hamburger on Bun with cole slaw or beans $8.20, (Includes lettuce, pickles onion, tomatoes, and
Thousand Island dressing.)
Hamburger on Bun with cole slaw or beans, 2
Sausages, homemade, prices vary!
Pulled Beef, topped with Cole Slaw
Pulled Chicken, topped with Cole
Italian Sausage (approx 1/4 lb.
raw weight), sliced and served on Ciabatta with sauteed Peppers
Burgers, with fries, beans or cole
slaw (just 1 side): 1 patty (1/4 lb raw weight) $8.20, 2 patties
Smokin' homemade sausage on bun: 1/4 lb raw
weight: $7.95, 1/3 lb raw weight: $9.95, 1/2 lb $12.95
Other sizes of sausage, prices depend upon raw
weight of sausage: Sausages alone- $20/lb raw weight
Menu (only 12 and under)
Hot Dog with Fries, Beans, or Cole Slaw $4.95
Hamburger on Bun with Fries, Beans, or Cole
Dishes (Your choice of 2 with dinner), but additional:
Corn on the Cob (seasonal, of course) $2.25
Cornbread (4 pieces) $2.25
Cucumber Tomato Salad $2.25
Potato Salad- Mayo $2.25
Potato Salad- German Style (mustard) $2.25
Baked Beans $2.25
Corn Pudding $2.25 Not Currently Available!
Sweet Potato Pie $2.25
Soups when available: small $4.95, large $9.95 Not Currently Available!
Individual pot pies, hopefully available soon Not Currently Available!
Individual pecan tarts $3.00 ea.
Soda, Water $2.00
Snapple, Perrier $2.75
Pitcher of Ice Tea $2.75 Not Currently Available!
* Menu varies. All prices subject to change.