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07/12/1999 Archived Entry: "Smokin' Joe"

It was a food-filled weekend and I am feeling it this morning. The highlight was my sister’s party on Saturday for my niece’s high school graduation and my brother-in-law’s 50th birthday. Gotta hand it to Milton, he doesn’t look a day over 48.

Smokin’ Joe Mizrahi catered the party. The barbecue king of New York didn’t bring his whole trailer rig, which is for much bigger and more elaborate shin digs, but, believe me, no one noticed. He served pork ribs, brisket, grilled lemon chicken, buffalo chicken wings, jambalaya, vegetable chili, ceder-planked salmon, roasted vegetables, and, as an appetizer dip, one of those seven layer numbers of refried beans, guacamole, cheese, olives, onions and who knows that are so popular for Super Bowl. Although Joe said his had eleven layers. Whatever, it was the best version I’d ever had.
I would have thought the meaty, deeply smoked ribs and absolutely succulent smoked brisket would have been The Thing, but it was all so delicious, guests were even asking (me, not him) what did he do to this chicken? So I asked Joe this morning. He marinated it for 24 hours in lemon juice, chopped garlic, and a lemon-pepper product he buys at the Price Club. Besides the deep marination, I think it’s grilling it on the bone that kept it so moist, even though it was skinless. It certainly had some delicious char around the edges.
If you live in the metro New York area and are interested in Joe’s barbecue services, check out his web-site: smokinjoesbbq