{"id":27053,"date":"2022-07-31T10:00:00","date_gmt":"2022-07-31T08:00:00","guid":{"rendered":"https:\/\/blog.matusz-vad.hu\/?p=27053"},"modified":"2022-07-29T18:08:18","modified_gmt":"2022-07-29T16:08:18","slug":"deli-part-bbq-siofok","status":"publish","type":"post","link":"https:\/\/blog.matusz-vad.hu\/en\/deli-part-bbq-siofok\/","title":{"rendered":"Brutal burgers and charcoal grill at the South Coast BBQ in Si\u00f3fok"},"content":{"rendered":"
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Although the birthplace of BBQ is America, there are already a number of places where even a Texan would nod in approval. Such is the case at the South Coast BBQ in Si\u00f3fok, where the main focus is on perfect marinades and slow-roasted meats.<\/strong><\/p>\n\n\n\n

Restaurant near the city centre in 2018 opened its doors<\/a>, and started to deal with really quality BBQ in a unique way in the area. The owner, J\u00f3zsef Baricza, is a baker by trade, which is how he met his future partner, \u00c1kos Kert\u00e9sz. He still runs his own bakery in Budafok, so he supplies the always impeccable bread for the D\u00e9li Part BBQ. In addition to baking, J\u00f3zsi became interested in The world of BBQ embers<\/a>, then after delving into a blog popular in this country, the Citizen of the Summer<\/a> ranks, he decided to experiment himself.<\/p>\n\n\n\n

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The owner, J\u00f3zsef Baricza\/ Photo by Anna Szekeres<\/figcaption><\/figure>\n\n\n\n

From the chicken to the trinity<\/h3>\n\n\n\n

He started his learning from the basics, with chicken, and progressed from there to increasingly skilled meats and techniques. When asked what he was most proud of, he said without thinking beef brisket <\/a>and that's what he likes to make best. Although they also have a blackboard system instead of a menu, it's part of the permanent offer, so don't worry, it's impossible to leave without it. The brisket is always accompanied by sausages and on the side<\/a>, or as they and the jargon call it, the \u201eholy trinity\u201d. Because a lot of meat falls off during the trimming of brisket and flank, it is stuffed back into the sausage, which not only gives a more complex and exciting flavour, but also minimises wastage.<\/p>\n\n\n\n

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Photo: Facebook\/deli beach BBQ\/Sindbad the Traveller<\/figcaption><\/figure>\n\n\n\n

Hungry men and adventurous ladies, come to the South Coast BBQ!<\/strong><\/h3>\n\n\n\n

I've been to a few places in and out of the country thanks to my job, but even this burger made my jaw drop. Don't let the size fool you, it wasn't the size that was really special. They managed to do all this without compromising on taste. Despite the abundance of ingredients, the ingredients were able to work well individually. The bun comes from \u00c1kos, of course, and the burger patties are made exclusively with beef, salt and pepper. The buns are topped with cheddar, tomatoes, pickles, lettuce and, best of all, red onion jam. The pleasant sweetness of this went well with the beef, and the burger sauce and lots of vegetables added a fresh and slightly sour flavour, so the end result was not at all overwhelming. As we watched it being made, it seemed like an impossible mission to destroy, but we (almost) succeeded.<\/p>\n\n\n\n

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Photo by Anna Szekeres<\/figcaption><\/figure>\n\n\n\n

The caprese was also very inviting Sausages<\/a>, with dried tomatoes and mint (yes, mint!). And it comes with an amazingly delicious mango<\/a> sauce is served with apple and cabbage and toasted sourdough bread. The general offer currently includes Iberico ribs<\/a> the public favourite, delivered to them by Matusz-Vad. In addition to Spanish ribs, you can also buy From America<\/a> and From Argentina<\/a> meat, so quality is guaranteed. The four-person platters are also popular, with no less than 5 types of meat in quantities of almost a kilogram, so you really should come here with an empty stomach.<\/p>\n\n\n\n

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Photo by Anna Szekeres<\/figcaption><\/figure>\n\n\n\n

Grid discipline and consistent quality<\/strong><\/strong><\/h3>\n\n\n\n

J\u00f3zsi sees the secret of the South Coast BBQ's success in its consistent quality and, as he puts it, in its grid discipline. That is, having mastered how to get the perfect crust on the to pegy<\/a>, stay juicy with chicken<\/a>, crispy sausage, they don't change that. Of course, they like to experiment and try new flavour combinations, but what's worked well has been available unchanged since 2018. So if you're really curious to know how really good BBQ food is made, pin the address in Siofok to your map now! There's always cold beer, smiling service and sensational food waiting for you, and it's only a few minutes to Lake Balaton... Is that all you need for a perfect summer day?<\/p>\n\n\n\n

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