It has become a common accusation within the chef profession that the beef brisket has too little room for manoeuvre. Why deny it? Because. Small.
See: in BBQ heat, you put this ingredient, which the relevant scene calls “king class”, in a smoker and it's ready when it's ready - after many, many hours. This preparation can be uncompromisingly low&slow, or cooking in the 105-110°C range, as well as going out of the “BBQ range” and cooking at a higher temperature, in the 140-160°C range - as once carefully recorded for posterity by the ‘Summer Citizen BBQ Blog’, noted by pitmaster Máriusz Adorjányi.
As in so many cases, when one's hands are so tied over the main component of the dish, the escape route, as we all know, may be the shrimp. And the wonder of a BBQ-beef brisket how to “dress it up”, it looks like you can even find it in Zebegény today!
Dániel Faludi is a very nice partner of ours, who Smoking Corner BBQ was named one of the TOP10 street food places by HVG in 2017 in its year-end gastronomy review. Dani's creativity is both surprising and instantly understandable, and consequently endearing. Here are some of his dishes for inspiration!
If you're running low, don't hesitate to place your order today!
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