{"id":1877,"date":"2020-07-29T13:33:16","date_gmt":"2020-07-29T12:33:16","guid":{"rendered":"https:\/\/blog.matusz-vad.hu\/?p=1877"},"modified":"2022-01-18T09:28:13","modified_gmt":"2022-01-18T09:28:13","slug":"a-marhahus-amire-megeri-varni","status":"publish","type":"post","link":"https:\/\/blog.matusz-vad.hu\/en\/a-marhahus-amire-megeri-varni\/","title":{"rendered":"The beef worth waiting for"},"content":{"rendered":"
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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.<\/strong><\/h2>\n\n\n\n

See: in BBQ heat, you put this ingredient, which the relevant scene calls \u201cking class\u201d, 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\u00b0C range, as well as going out of the \u201cBBQ range\u201d and cooking at a higher temperature, in the 140-160\u00b0C range - as once carefully recorded for posterity by the \u2018Summer Citizen BBQ Blog\u2019, noted by pitmaster M\u00e1riusz Adorj\u00e1nyi.<\/p>\n\n\n\n

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Photo: Smoking Corner BBQ<\/figcaption><\/figure>\n\n\n\n

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<\/a> how to \u201cdress it up\u201d, it looks like you can even find it in Zebeg\u00e9ny today!<\/p>\n\n\n\n

D\u00e1niel Faludi is a very nice partner of ours, who Smoking Corner BBQ<\/a> 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! <\/p>\n\n\n\n