Barbecue is a closed system process using special cooking equipment to heat ingredients at low temperatures. The heat flow is mainly in the form of smoke raw material, enriching and transforming its flavour. You can use a variety of grilling or BBQ methods and equipment. Most methods fall into one of two categories: charcoal or gas firing.
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The essence of BBQ
The heat treatment (frying) process, which requires a relatively long time, does not expose the object to direct heat. Therefore, it is called indirect baking, i.e. it is not exposed to direct heat the meat. But one thing is certain, once you smell the pungent aroma of the smoke, the taste it imparts to the meat, you will never forget it and it will become a lifelong love. If you really want to get down simplify, then high quality meat we cook with perfect equipment (BBQ PIT BOX), with smoke from the right quality wood. Without this ingredient there is no BBQ!
Garden barbecue not BBQ
Barbecuing in the garden has been a tradition at home for some time. Parties are an integral part of summer, which with a unique atmosphere are bestowed on meat lovers. However, the art of smoking and BBQ has become increasingly diluted and requires not only the use of tools and the right meats, but also expertise and, above all, experience. It is in vain that the new gastronomy in this sector, few people have the expertise and knowledge that - in the field of tradition - requires real quality. What is the difference between trend and expertise? Huge! It is mostly a question of who is doing what. Leaving aside professional envy, raw materials or even expertise, BBQ is the art of smoking from the heart. Neither the knowledge of the wide range of ingredients, the practical workings nor the theoretical knowledge can be put aside.
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BBQ is a culinary genre that requires as much expertise as anything else!
Basic rules for smoke cooking
Smoking, so the very low heat lasts for a long time. It usually takes between 1 hour and 2 weeks at temperatures between 20-80ºC degrees (68-176°F). Yes, up to two weeks! Basically barbecue means low heat cooking for long hours at temperatures between 90-150°C. The heat is not transferred directly, but the meat slowly changes texture and flavour as a result of the hot smoke. There are three basic factors that determine the quality of BBQ technology. The quality and type of meat, the type of wood used and the cooking time! Of course, this requires expertise and experience.
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The BBQ is genetically encoded in us
Barbecue is the gastronomy of the age rock and roll genre. No one really knows where it came from, as people have been making meat since ancient times. Whether on a free fire or on smoke, the essence is always the same. Creating food that is nutritious and natural. Today, of course, the genre has been refined to the point where it has become a separate gastronomic sector and a mysterious, almost magical, skill. It is undoubtedly a fact that this way of preparing meat is a gives you the gift of taste, which is almost in your genes. This is why almost everyone loves it. There is an inherent flavour that can be achieved by cooking the ingredients over a free fire or smoke - an immersive, priceless value.
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Tradition of Hungary
It is difficult to pinpoint the exact date, as the art of BBQ spread in our country as part of a process, but if it has to be tied to a date, it can be around 2005. The BBQ in Hungary its fresh traditions was largely thanks to Máriusz of the Nyárspolgár blog - he was the originator of the genre - and he also created the first book together with Sándor Barta (BBQ Expedition). The gastronomic genre quickly found a following in Hungary, and more and more people tried their hand at it. Zsolt Serényi, László Zsirai, Déli Part BBQ - Tamás Németh, Dzsozi Baricza are well known names, Gergely Takács Taki (Zabáljcsak), to name but a few!
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The BBQ explosion
Quite simply, in our country too have become available ingredients that have become suitable for the BBQ genre. At first, only meat from foreign markets was available, but the market quickly adapted to the needs of local farmers. Of course, it was a long time before the domestic market „harvested” quality ingredients, but after a few years, there is now an abundance of meat suitable for BBQ. The most preferred cuts in this area are brisket and ribs.
The spread of BBQ is also largely due to the development of domestic engineering. The Hungarian smoker and barbecue industry - adapting to the new demands - has started to produce better and better solutions. The BBQ PIT BOX, PRQQ, KAMADÓ, BODROGSMOKER appeared on the market. There are nowadays more and more varieties and styles, from traditional smokers to cabinet smokers.
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The BBQ and the smoker have made their way
It's not just phenomenal flavours and not just trends that are driving BBQ dishes into the mainstream. The proliferation of street food has also brought more and more dishes to the market that are quick to eat but of high quality. Of course, this has been noticed by professionals and the media, and more and more people have started to take an interest in the subject. As prominent and knowledgeable representatives, Tamás Gergely (RIP) and Henriett Simicz (Varázs Varázs), the editors of the blog, have also done a lot for the local BBQ community. Today, BBQ has become not only a fashion, but an accepted gastronomic industry, providing an uplifting culinary experience to millions of people.#
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