Eating goes

Meat in a smokehouse: The show that stops the Carmel market is not going to stop

The signal is given just before midnight today, in skilled synchronization with the appetite level of everyone around.

In two words: do not miss

Yaniv Granot

17/07/2022

Sunday, 17 July 2022, 09:00 Updated: 09:09

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There are signs.

Meat in a chimney (Photo: Meat in a chimney)

It is very difficult to give signs at the street food stalls of the Carmel Market in Tel Aviv.

It is a delicious but bustling Colosseum that wakes up with a busy back every morning, opens gates to a bloodthirsty (and hungry) crowd, and picks up a brutal culinary show where gladiators and lions and Russell Crowe would not have survived more than one lunch service.

difficult to give signs, but we will still try to offer two - 1. There is no fit between volume and taste, so there is no reason to dedicate yourself to the one who shouts the loudest (except Kobi and Borik, here there is fit and there is reason and there is all the taste) .

2. There is an inverse relationship between the level of design and the quality of the food, so you would do well to ignore the look, remember where you are and go with the instinct, and the thing itself.

These general and somewhat vague guidelines will not neutralize all the tourist traps for you and turn you into skilled culinary consumers, but will help you set foot on the main boulevard (and alleys out of it) of the busiest dining complex in town, start walking, and have fun.

And if you apply them, someday you will also reach the chimney.

Lust, and passion.

Meat in a smokehouse

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If I understand correctly this traffic occurrence, Ami's vehicle should carry a "step load" sign and his hand should dangle regularly from the window

Ami Ben Shimon makes his way here every Tuesday-Wednesday-Thursday-Friday from his home in Netanya with huge chunks of asado, brisket and ontrive, which have passed at least ten hours in what he calls a "smokehouse", and everyone else can easily call it a "meat commando workshop".

If I understand correctly this traffic occurrence, his vehicle should carry a "step load" sign and his hand should dangle regularly from the window, while regularly keeping away no less companions whose whole sin would have maintained a basic sense of smell, and lust for flesh.

This delicious caravan - one vehicle and a trail of passion - stops at the edge of the market, and Ben Shimon leads the meat to his humble stand, a little south and a little east of the heart of the mess.

So, in stark contrast to what one might think, he waits a little longer.

It's that simple

The most annoying sign in Tel Aviv has been replaced with a perfect Pad Thai

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A breakdown that occurs by itself.

Meat in a smokehouse (Photo: Walla !, Yaniv Granot)

Most of them, naturally, tend to increase, then increase further, then to the maximum.

There is no need for it here

The signal is given a little before midnight today, in skilled synchronization with the appetite level of market visitors.

Then, and only then, does Ben Shimon pull the slice out of the tightened box, transfer it to a large mold, and begin to disassemble it with his hands.

PG-13, at least.

There is very little room for such mute purpose displays on the market, which routinely boasts louder shouts and shouts, fireworks and distractions, temptations and everything that dizzying any normal person with an average threshold of attention and concentration.

Most of them, naturally, tend to increase, then increase further, then to the maximum.

There is no need for it here.

Ben Shimon lifts the slice a few inches in the air, and the disintegration occurs by itself.

It does not "fall off the bone" because there are no bones here, but if, in theory, there were such chunks of this kind - they would fall like seats from hit parties of previous elections.

The bed was made.

Meat in a smokehouse (Photo: Walla !, Yaniv Granot)

And poof, gone.

Meat in a smokehouse (Photo: Walla !, Yaniv Granot)

There are municipalities that work efficiently and know how to approve lawsuits more quickly, but for them it is not so tasty.

All of this goodness - thin chunks of meat and meat juices, varying in size and texture, color and flavor - is the anchor that holds the potential carb display here.

You can go for a small sesame bun, croissant or mini pita (25 shekels) and continue to devour the market, or pounce on a large eight-roll or ciabatta bun (40 shekels), and wait for the appetite to return.

In vain.

Being a man of undisputed gratifications, I went for the latter option.

Baked and brown dough, braided and fragrant, cut in the center.

Home-made chimichurri was smeared, soft garlic cloves were generously inserted, baby leaves lined and pickled onions completed this comfortable bed arrangement.

The flesh was piled up immediately afterwards, changing the landscape to a topography of pink and high hills.

From above, as a romantic farewell act, Ben Shimon dripped a smoky plum sauce, closing the building in one decisive motion.

There are municipalities that work efficiently and know how to approve lawsuits more quickly, but for them it is not so tasty. The defeat may be complex, but not too complex, and certainly does not steal focus from the star that is the meat. Everything here - vegetable crunch and chic Vary, the plump softness and sticky sweetness of the plums - stands on its own, but they all serve the bite here.The result is a very quick disappearance of a sandwich, evaporation to the steaming air of the market.a total vacuum.and an order of another.

Professionalism of meat

One of the best burgers out there, easily

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All in favor of the defeat.

Meat in a smokehouse (Photo: Yaakov Blumenthal)

Showcase.

Meat in a smokehouse (Photo: Yaakov Blumenthal)

The shell made a great noise of distortion and the Flakes succumbed to a one-on-one bite.

With the crispiness of the vegetables and the softness of the cheddar and tartare and bun, a wonderful sandwich closes

Ben Shimon enters the market with intentions and abilities, most of which have almost nothing to do with the marketing acts that the place requires of you in order to survive.

Instead he introduced himself, and the flesh, and began to build from there.

This is a great starting point in itself, but one that in our frenetic urban reality requires reinforcements and maintenance.

For most eaters it would transmit gimmicks and compromises, but he would rather think of improvements - something to drink near that would make even happier, for example, a more complex dish that would come in handy, or some new sweet potato cream that would be spread on the rolls on its way to bouncing them even higher.

This is how it is when you do one good thing.

This is how it is when you want more.

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• Street food

• Carmel Market

• meat