What is a BBQ? Why is it so popular lately? These are the tantalising questions I'm looking to answer today, so let's start with the basics.
I've been involved in the world of BBQ and grilling for years on my own permanent website, in fact it's gone from a hobby to a profession. I thought I'd show you a slice of this corner of my work.
The topic is quite complex, I will try to summarise its essence in a series of shorter articles.
BBQ is not a sauce, not a spice mix, as many people think of it, but a cooking technique.
Smoke frying over a slow fire at a low set temperature (110-120 ‘C). This style of frying came to us from the USA, specifically the rural southeastern USA. A few years ago, serious professionals, with great enthusiasm, set out to become pitmasters, the guardians and masters of smoke in our small country and to buy a foothold for the technology in the catering industry. Bearded, tattooed, smoky, big men float before one's eyes, but of course this is a stereotype...
This method is becoming more and more popular, and the Hungarian barbecue society is constantly taking shape. Nowadays, groups of tens of thousands of people can give you tips and ideas if you get stuck on something. You could say that it has moved into Hungarian hearts, gardens and catering.
How is a BBQ different from a grill? What do we think of when we think of barbecue?
Food cooked on charcoal, also a generic term. In the big world, the term BBQ is used for grilling and vice versa, synonymous in many cases, but the difference is clear when the terms are clarified. In the case of grilling, we are talking about food that can be prepared relatively quickly at medium-high temperatures, over direct heat, on a grill grate. This is the perfect counterpoint to BBQ.
Let's examine the discrepancy through some meat halves.
Of course, for grilling, we use meats that can be cooked relatively quickly, such as steaks, which can be meat or even fish. In a previous article, you can read about the types of fish that can be grilled and the side dishes that go perfectly with them. They are also perfect for grilling. chicken breast, a tarja, but there is a huge choice of barbecue Sausagesfor the following reasons and Sausagealso from. Not to be left out of the hamburger scones, or other delicacies made from minced mixed meats, such as chevap or mics.
BBQ is a different category, here we prefer the fatty meats, which are more suited to Hungarian tastes. Pork ribs, lapocka, chickens proposed, beef ribs and the brisket, of poultry, the whole roasted chicken is a popular choice.
What's important and important to stress is that barbecue is a field that can quickly become a success even for an amateur, you can get going after a short practice, but BBQ is a completely different field. You need a special oven, technical knowledge and a lot of time and humility. You need to know what spices to use, what sauces to use and, then there's no mention of wood, smoking wood.
In the following material, I will try to show the variety of BBQ ovens and the differences between the cooking processes in them. Stay tuned for more information on the following.
The Smoke Be With You!
