BBQ Pork Belly
Cooked at 110-130 degrees over charcoal embers using select smoking woods for 6-8 hours. Can be prepared whole or cubed.
BBQ & catering in Hajdúszoboszló
Smoke experience in the park, at home, or even in your backyard
For events, gardens and the park
Prepared occasionally in the park, so it is worth following my Facebook page, where I always post about it in advance. These meats are usually available by pre-order. On request I can also cater smaller family and corporate events – let's discuss the details in person or on Facebook.
BBQ Ribs
Cooked at 110-130 degrees over charcoal embers with smoking wood for 6-8 hours. Can be sliced or prepared 'fall-off-the-bone' style.
BBQ Pulled Pork
Cooked at 110-130 degrees over charcoal embers with smoking wood for 8-12 hours. Uses pork neck or shoulder as a base and cooks until it completely falls apart on its own.
BBQ Spatchcock Chicken
Cooked at 90-130 degrees over charcoal embers with light smoking wood at the start. A few hours are enough for a juicy, tender result.
The smokers
I currently have two smokers: Bitang, for larger parties, and a UDS drum smoker for smaller ones. The former is a monumental, custom-built offset smoker mounted on a trailer for easy transportation. Thanks to its heavy material thickness, it is exceptionally well-suited for long, steady cooks. The drum is a smaller, highly mobile unit; while it holds significantly less meat, it provides a more direct relationship between the meat and the smoke.
For smoking wood, I use various fruitwoods and Egri red wine barrel staves, while in terms of charcoal, only premium-grade materials glow during the smoking process, which cannot be compared to common options found in everyday stores.
Bitang
