The power of smoke, excellent barbecue spots across the country

In Hungary, it has always been fashionable to grill meat outdoors – just think of the classic bacon roast or grilling. But real barbecue (or barbeque written with a Q, as it is used on the other side of the world), the genre of meat cooked at low temperatures and over long hours of smoke in the American sense, has long been absent from domestic practice. The first domestic BBQ experiments began to appear at the end of the 2000s, when a few enthusiastic meat lovers, inspired by international platforms, began to familiarize themselves with the concept of low & slow cooking.

There were a few pioneers and revolutionaries in our country. For example, Máriusz Adorjányi, the editor-in-chief of the Nyárspolgár BBQ blog, was the first to contact the world's pioneering barbecue organization, the American Kansas City Barbeque Society; András Fehér, as the head of the Big Green Egg, dreamt up the world's number one kamado grill; or Zsolt Serényi – the Tattooed Chef – was among the first to deal more seriously with the topic of grilling and BBQ in our country – Sebestyén Ölveczki, the owner of Briquette, wises up.

The essence of barbecue is patience and the right technique. Low & slow, i.e. smoking at low temperatures for long hours, is the most popular method, which allows the meat to remain tender and juicy. As Sebestyén Ölveczki says, the difference between grilling and barbecue, in addition to time, lies in the contact with heat: while during grilling we roast the meat over embers – thus working at a higher temperature –, during BBQ the dishes are prepared in an indirect medium, at a significantly lower temperature: 100-150 degrees. As he says, smoking also plays a prominent role, and different types of wood – such as acacia, beech, cherry and other hardwoods – all give different flavours to the meat.

the expert says.

Classic BBQ dishes include brisket, chicken wings, ribs and slow-roasted pulled pork. However, in Hungary, smoked knuckles, beef shanks and home-made BBQ sausages are becoming increasingly popular, which are made from local ingredients but retain the smoky, crumbly texture. Domestic consumers prefer more seared meats, but according to Sebestyén Ölveczki, any meat can be prepared well, as long as it is sufficiently fatty and of the right size. “We often come across hybrid cooking, and we often use this technology at Briquette as well, grilling the meat a little and then putting the dish in the smoke,” he adds.

In addition, a lot depends on the seasoning. As the expert says, the ratio, quality and type of salt and pepper, and even the size of the crushed peppercorns, all play a role in the final result. As for the other spices: for red meats, garlic, sugar, coriander seeds, red pepper and Roman cumin, and for poultry, thyme, oregano and herbs – and combinations of these – work well in the world of BBQ.

We can say that the Hungarian BBQ scene has undergone a huge development in recent years. More and more people realize that barbecue is not just a way of preparing meat, but a way of life, a social experience and a true art. But where can you eat great BBQ dishes, among other things? We'll show you!

BBQ dishes in Etyek are prepared from premium ingredients, in Tandoori amphorae, under the supervision of experienced grill and fire masters. In addition to the best of the wine region, at 52 the consumers can also taste specialities from afar.

An elegant, quality BBQ venue, where in addition to slow-smoked meats, mature steaks, premium side dishes and fine wines also play a role. The Budakeszi location can be an excellent choice for a sophisticated yet authentic barbecue experience.

One of the popular BBQ spots on Lake Balaton, where tender pulled pork, juicy ribs and other smoky delicacies are served up. The relaxed, waterfront atmosphere makes the BBQ experience truly epic. A filling sandwich and the view of Lake Balaton are a great pairing in season.

The perfect fusion of Argentinian and American BBQ. Excellent steaks, ribs and smoked meats are prepared over fire and charcoal to bring out the most intense flavours. The art of open flame grilling is practised here at black belt level for an authentic “asado” experience.

A hidden gem in the Danube Bend, where the classic Texas BBQ experience and flavours await visitors. Slow-smoked meats, juicy brisket, and home-made sauces ensure an unforgettable gastronomic experience.

The modern and cool restaurant awaits guests with real BBQ specialities. Smoky, slow-roasted meats, juicy burgers and home-made sauces are prepared here.

At the Tekergő Restaurant on the shores of Lake Velence, smoked meats are the main focus alongside traditional Hungarian flavours. Of course, the menu also includes popular favourites such as slow-cooked beef brisket, ribs, and pulled pork.

ZuzmÓ in Eger not only tries to cajole you with traditional barbecue dishes, but also gives the dishes a creative, unique twist. The place's relaxed, street food atmosphere can be a great choice for a hearty BBQ experience.