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Enjoying Trying Things Out in Budapest

post #1 of 11
Thread Starter 

My name is Clayton and I'm a Texan who wound up in Budapest, Hungary. Last year, my wife gave me a ProQ Smoker. I've used it a decent bit, but I still feel mostly lost. I must say that this site helps a lot and I come here often for advice. Now that summer is in full swing again, the smoker is back out and being used. I like smoking fish, cheese, corn, beef, chicken, pork and different sausages. I also enjoy trying out unconventional things. I look forward to learning a lot and getting better at using my smoker.

 

 

post #2 of 11

Welcome to the forum.

 

Glad to have you with us.

 

Al

post #3 of 11

Welcome to the group Clayton!  Glad you joined us!

 

Mike

post #4 of 11
Thread Starter 

I used the above smoker (no help from my son) and wound up with some pretty good chicken and garlic, all smoked with oak. I have to thank everyone for all the informative posts on here. It helped a ton! This was also my first try with using a brine for the chicken. I'm pretty practiced with garlic, something I love, but the chicken was a new recipe all around. It turned out pretty nice and juicy.

 

 

post #5 of 11

texas.gif  Good afternoon and welcome to the forum from a pretty nice day here in East Texas, and the best site on the web.

        Lots of great people with tons of information on just about everything.

 

 

        Gary

post #6 of 11

That looks good!  :drool

 

Mike

post #7 of 11
Thread Starter 

Also, just to show the Hungarian side of things, since I'm presently living in Budapest, here is mangalica bacon that we roasted over a fire. You use the bread to catch the drippings, and then eat the bacon once most of the fat is melted off. It makes one happy to say the least. Oh, and of course you have to roast onions with the bacon.

 

post #8 of 11
Quote:
Originally Posted by houstoncreed View Post
 

Also, just to show the Hungarian side of things, since I'm presently living in Budapest, here is mangalica bacon that we roasted over a fire. You use the bread to catch the drippings, and then eat the bacon once most of the fat is melted off. It makes one happy to say the least. Oh, and of course you have to roast onions with the bacon.

 

That sounds incredibly tasty!  points1.png

 

Mike

post #9 of 11
Man! 👍 your gonna have to make us a pot of goulash one day..

Lol.. just kidding.. but that looks good.. and nice smoker too.. you have a great family.😀 points! Good luck over there.
post #10 of 11
points.gif

usa.gif
post #11 of 11
Quite the transplant from Texas to Hungary. I bet you are enjoying some great food there.

Bread soaked in fat dripings is great. Onion makes it oustanding.
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