One of the prohibitions imposed by our sages regarding food is the prohibition against consuming a meal that was cooked by a “goi” (non-Jew, a person of another nation). The reason for this prohibition is to prevent forming close bonds with non-Jews, thereby avoiding assimilation. Some have added another reason: to ensure that the food does not contain any forbidden components.
Are all foods cooked by a goi prohibited?
This prohibition does not include all foods. The rule is that foods that can be consumed in their current state (i.e., those that can be eaten raw, like certain vegetables or fruits, or that are already pre-cooked and only heated by the goi) or foods that lack importance and are not fit to be served at a significant banquet, are not included in the prohibition. (This is the general rule, but this halacha has several details regarding what is considered important and what is not. Therefore, in case of doubt, one should consult a rabbi).
Obviously, the permission in the mentioned cases only applies to foods that we have no doubts regarding their kashrut.
If I light the fire, can the goi place the food?
According to the Sephardic custom, this is forbidden, as what matters is who places the food. Therefore, if the roles were reversed (i.e., the goi lights the fire and the Jew places the food), it is permitted. (According to the Ashkenazi custom, it suffices for the Jew to light the fire).
Can a goi grill master be hired to make a barbecue? What is he allowed to do?
Based on the aforementioned rules, it is understood that the goi is allowed to light the fire, but the meat must be placed by a Jew without exception.
Nevertheless, it is not advisable to hire a goi grill master, as several conditions must be taken into account:
1. The goi cannot make any modifications to either the fire or the position of the meat until the meat has been cooked at least 30%, if that modification is what causes the cooking of the meat (and without his intervention, it would not have cooked). For example, if the Jew placed the meat on the grill and there wasn’t enough fire for it to cook, the goi cannot add fire, as this would be considered cooking it. (However, if it would have cooked anyway and the goi only speeds up the cooking, it is permitted).
2. If the goi wants to change the height of the grill and the meat hasn’t been cooked 30% yet, care must be taken not to raise the grill to a level where it wouldn’t cook. In this case, lowering it back down would be considered cooking it. The same applies if he wants to turn the meat: if he lifts it to turn it and it wouldn’t cook at that height, returning it is considered cooking it.
3. Once the meat has been cooked at least 30%, the goi is allowed to make any modifications. However, it must be ensured that the meat is cooked at least 30% throughout the entire piece. For example, if the bottom is cooked but the top is completely raw, the goi is not permitted to remove the meat from the grill and return it.
Therefore, it is advisable that the grill master be a Jew to avoid any doubts and halachic issues. If the grill master is a goi, the aforementioned precautions must be taken.
