Barbecue - Rub & Roll Barbecue

WHAT DOES BARBECUE MEAN?

The concept of authentic barbecue has entered the Hungarian public's consciousness in the past few years. Nowadays, more and more people are practicing the low & slow meat roasting method that’s popular in the southern part of the United States, in Hungary as well. Even before the new trend, in 2015, David Kiss, who originally worked as a chef, embarked on a long journey and did not stop until Texas to learn the tricks of barbecue from the best.

Returning home with the experience of research work in the country of barbecue in his pocket, he opened the Budapest Barbecue Company, which quickly became the number one barbecue restaurant in the capital. The restaurant underwent minor renovations in January 2020, at which time its name was changed to Rub & Roll Barbecue, and it continues its activities today.

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You are looking for truly special pleasures or you may be a big cheese lover?

Pick your burger and ask it as Crazy Cheesy and see how the beautiful, steaming cheddar sauce flows down and surrounds it, then have a bite and feel the amazing mixture of heavenly cheese with every bite.

A real flavor explosion!

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The Science of Barbecue

More and more people know the difference between the traditional American barbecue and the hitherto popular barbe-cue, i.e. grilling: barbecue, this low & slow cooking technique, covers the process of preparing meat smoked in the smoker at a low temperature for long hours.

The meat parts intended for barbecuing are put together, cleaned, without slicing or cutting, rubbed with a special spice mixture (rub) into the oven specially dedicated to barbecuing and there - depending on the type and quality of the meat - for 4-16 hours in indirect heat, at an even temperature of 110-120 degrees, smoke it. During this time, the rub, consisting mostly of spices, brown sugar and salt, forms a crust on the meat together with the smoke, which protects it from drying out, retains the meat's juices, and the end result is a juicy and extremely tasty dish.

Dávid visited America's famous barbecue restaurants and the first thing he learned about the genre is that there is no right or wrong way. Love the meat, respect the smoker, feel the technique – if you have these, then it's just a matter of style and taste, who likes what. The point is to share experience, so that all pitmasters work together, with common strength, so that meat roasting brings together and forges the community. We want to implement this idea in Hungary as well.

There is nothing to hide, no secret ingredients, only quality USDA beef brisket, KMS-certified pork, freshly ground spices, Southern Pride smoker brought from the USA, and apple wood from Szabolcs county, which we use it to smoke with. It took a lot of experimentation, but with thousands of bakes and the right experience behind us, we are confident that we can offer our guests an unforgettable experience that combines expertly prepared barbecue, pleasantly smoky flavors, and our expressed respect for meat.

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RUB&ROLL EXPERIENCE

THE MEAT

After returning from the USA, fully committed to barbecue, we began searching for the best quality ingredients. After a long search, we regrettably realized that the beef brisket found in Europe does not match the texture, taste, size or quantity of the beef overseas.

In the end, we stayed with the roots, and we have been bringing beef brisket from America with the USDA Choice certification (a mark issued by the American Department of Agriculture, of which Choice is the second highest grade) certification, which ensures a high-quality meat experience with a 120-day guarantee. We had an easier time with the pork: sides and shoulder with the KMS, i.e. Excellent Quality Pork certification, are the perfect basis for the BBQ sides and pulled pork offered in the restaurant.

THE SPICES

Both beef brisket and pork are given a different composition of spicy rub (dry marinade) before smoking, the basis of which is brown cane sugar, Himalayan salt, Hungarian red pepper (recommended by the Americans!), and pepper supplemented with other spices. Grind them all to the same grain size and sprinkle them, then rub them on the meat for an even flavor experience.

THE RESULT

Before the concept of barbecue even appeared in Hungary, it was impossible to describe the difference in experience resulting from the technique and preparation processes. The flavors of barbecue, the texture of the meat, and the amount of juice are fundamentally different from what we were used to, and as a result, those who are meat lovers can easily become addicted - even those who were not so fond of meat dishes until now.

Visit Rub and Roll Barbecue, located on Szent István körút, opposite the Vígszínház,( Comedy Theatre) surrender yourself to the overseas atmosphere in the sophisticatedly designed, yet relaxed interior restaurant space, where authentic American barbecue, considered the pride of the southern states, awaits you on 1,300 square meters.

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