Under the strict rabbinical supervision of both Kof-K and Mehadrin Kashrus-Rabbi Abraham Marmorstein, Kehal Minchas Chinuh, NYC.
The KOF-K emblem (above) is the internationally recognized trademark of KOF-K Kosher Supervision, one of the foremost Kosher certification agencies in the United States. Only products, services and events meeting the strictest standards of Kosher law are permitted to display the symbol, which is protected under Federal law against unauthorized use. When visitors to the LI Kosher BBQ championship see the KOF-K emblem, they know that that the event continuously meets the highest levels of kashrus (Kosher law).
Rabbi Abraham Marmorstein started the Kosher La-Mehadrin hechsher in 1989. He has semicha from Beth Medrash Govoha (Lakewood) and is a member of the National Council of Synagogue Rabbis of Agudath Yisrael. Rabbi Marmorstein is author of Halachos of the Seder, Halachos of Purim, and Bartenura; co-author of Yad Yoledes.
A Mashgiach will be on the premises at all times.
How do we maintain Kashrut (Kosher) Standards?
We control Kashrut by controlling what comes into the competition. All food items are provided for the teams. Teams order their meats, condiments, spices, and sauces from our list of ingredients. We then purchases Glatt Kosher Meat and ensure that all other ingredients are approved by Kof-K and Rabbi Marmorstein
Each team will receive two new kettle-style grills that will only be used for this competition. All utensils, mixing bowls, cutting boards, charcoal, wood chips, and so on, are provided to the teams and used only for this competition.
Even if you cook with kosher ingredients, if you use your favorite skewer or fork from home, your food will not be kosher. This applies even if your home is kosher. Only utensils that are certified as kosher by Kof-K and Rabbi Marmorstein and are used exclusively at the synagogue are considered to be kosher. As such, you can only use the utensils provided by the synagogue to prepare and cook your meat.
Teams are only permitted to use the synagogue kitchen during specified hours. Please see the team manual for specific times. Once prepared, the food is sealed, labeled, and returned to the synagogue refrigerator until the teams are ready to begin cooking. Nothing is permitted to leave the premises.
Any ingredients not listed on the official form may be brought into the competition only if they are unopened and approved by the Mashgiachs prior to their use.
Failure to maintain these standards will result in disqualification of the entire team.