It's a real lure for people when it comes to cooking. Groups of friends and restaurant guests alike love to have something cooking on the open fire. But one thing is important for a good barbecue: fresh and succulent meat!
The majority of catering establishments have realised that the kettle attracts people. Not only can they conjure up flavours in a well-stocked cauldron or pot that are like nothing else, but they bring back those nostalgic experiences and evenings for guests that everyone loves.
The secret of good cooking
Every home or restaurant cook and stomach lover will agree on one thing. The secret of all food, but especially of a barbecue, is fresh and succulent meat. It is very important to get it from a reliable source, which will not disappoint and will keep you coming back for more. A Matusz's Wild Team éppen therefore launched its ’kettle campaign’, to promote delicious Hungarian food and to prove that even a bogrács meal is memorable because of the good ingredients.
Why is it worth selling food from a kettle?
You don't have to stand next to the pot for most of the food, because it cooks slowly over a low flame and is tastier than any of your grandmother's pots. Even though it is made in large quantities, it is one of the richest dishes in terms of flavour. It is worth focusing on the stove of the kettle, so guests can see how it's made. Most owners also put a cover on it so that it cooks despite the rain and the weather doesn't get in the way.
In many parts of the world, you can see outdoor fires in garden restaurants. Homes are home to established barbecue areas, and much of southern cities smell of charcoal and the delicacies roasting on it. More and more chefs and owners are using open fires in their kitchens because they add a special essence to their dishes. A fresh, young chicken, the one you just fished out hal, or the honey-sweet vegetablesThey're a real manna roasted over a free-range fire, drizzled with a little oil, which isn't so much work.
Families gather on days off to barbecue, cook in pots and pans, and caterers set up outside or in their own units. The first thing to do is to plan and cook on an open fire for a large number of people, because once you get the fire going you can cook a huge amount of food on it.
What food should we prepare?
One-dish meals or rich soups are popular. Nevertheless, slambuc is also made by many, but that would be another story. pacal, which are among our most popular stew dishes. Many people say that meat dishes are the ones that benefit from the smoky flavour that the food gets when it is cooked. It's as if a little bit of char is added for extra spice. One-dish meals are very filling and cost-effective. Fresh, with homemade bread and pickles, they are a great favourite of the Hungarian stomach.
It's worth knowing!
There are two types of kettle: the wider bottom for fish dishes and the narrower bottom for meat dishes. Cast iron is very common, but the great invention of the 20th century was the enamelled pot, which does not burn and is easy to stir, so you don't break the meat. The type of meat used for cooking is worth looking carefully at, to see approximately how long it takes to cook. Nothing should be too finely chopped as it can crumble and cook apart, so it is important to time when all your ingredients go into the pot.
The sure recipe
If you are a first-time cook and an experienced fire starter, you should check out the Matusz-Vad's reliable available at, to make sure you have a delicious meal ready for when friends or guests arrive. You can also find recipes for all of these on the site.
