Kosher Mehadrin BBQ Catering, Arranged on Request

Yes — but honestly, it takes arranging, and it isn't our default setting. RBBQ is a live-fire catering service, not a standing mehadrin kitchen with a permanent teudah on the wall. What we do is build mehadrin-level kosher around a specific event when a client needs it: the meat, the supervision and the equipment are all set to the standard you ask for, per booking. So the real answer to 'is it mehadrin?' is 'it is if you tell us it needs to be, before we book.'

That framing matters because mehadrin isn't a sticker you add at the end. It's a chain — sourcing, supervision, and the grill itself — and every link has to hold. Below is exactly how we handle each one so nothing is left vague.

For a mehadrin event, the meat is sourced from a Badatz-certified butcher rather than ordinary rabbanut supply. A butcher we work with in the Tel Aviv area is Atliz Lemhadrin in Kfar Shalem, which carries multiple Badatz certifications — Machpud, Beit Yosef and the Eda HaChareidis — with an on-premise supervisor. For events out toward the Sharon, Kompas Maadanei Basar in Kfar Saba works under Rabbanut Kfar Saba together with Badatz Beit Yosef.

Which butcher we use depends on the exact hechsher your family or crowd follows — Eda HaChareidis, Machpud and Beit Yosef are not interchangeable for everyone. Tell us the standard that matters to your guests and we source to it, with the certification named on your quote rather than a generic 'kosher' claim.

A mashgiach can be arranged for your event, and for a genuinely mehadrin standard one usually should be. The supervisor oversees the food from arrival through service — checking the sealed, certified meat, watching the lighting of the fire, and supervising the cooking so the kashrut chain isn't broken between the butcher's counter and your guests' plates.

We don't keep a mashgiach on staff, so this is coordinated per event and does carry an added cost — that's the honest part most menus leave out. When you ask for mehadrin we'll quote the supervision as a clear line, not fold it into a vague number. If your event only needs standard kosher-style sourcing without formal on-site supervision, that's a different (and cheaper) setup, and we'll say so.

For a mehadrin event the grill, tongs, boards and serving equipment are dedicated to your event and kashered as needed, so nothing crosses over from a previous non-supervised job. Because we're a mobile crew bringing our own gear rather than plating out of a fixed kitchen, dedicating the equipment to a single event is actually cleaner than a shared commercial line — there's one fire, one set of tools, one event.

This is also why the standard has to be set before we book, not on the day: kashering equipment and dedicating a grill is planned into how we pack and set up, roughly 90 minutes before your guests arrive. It's not something that can be improvised once the coals are lit.

The catering itself is priced the same way as any on-site event: a ₪6,700 minimum covers a small event up to about 23 guests, and above that it's a flat ₪290 per guest, all-inclusive of cuts, sides, drinks, setup, live cooking and cleanup. The smallest on-site event we run is 20 guests; for an intimate table there's a private fire chef from ₪1,900. Mehadrin sourcing and an arranged mashgiach sit on top of that as clearly named additions, because they're real added work rather than a marketing label.

To arrange it, build your event in the calculator on our homepage, then message us on WhatsApp and say the kosher standard you need — the specific Badatz, and whether you want an on-site mashgiach. We'll come back with a fixed quote that names the butcher's certification and lists the supervision separately, so you can see exactly what you're paying for. A 50% deposit holds the date; the balance is due the morning of the event.