Summer is here, garden party season begins!

The use of charcoal is extremely versatile, excellently applicable in various ways and devices

Vacation is approaching, terraces are opening, and at home, in the garden, grills are slowly coming out, ready for some delicious barbeque dishes. Even if we don’t have a professional smoker like Zsolt Horváth – alias kicsiZso – a grill fanatic chef, we can still make the most out of our grill dishes by cooking them on high-quality beech charcoal.

“As this year’s slogan of Vitéz Kürtős shows: #grilledonthebestcharcoalembers – which is not only true for chimney cakes but almost everything – our favorite chef, Zsolt Horváth – alias kicsiZso – proves it, as he eagerly imparts a smoky flavor to meats, vegetables, and even fruits, enhancing the gastronomic experience. The use of charcoal is incredibly versatile, excellently applicable in various ways and devices, almost only limited by our imagination. I must admit, for a long time, I knew little about the versatility of using charcoal because in Transylvania we only used it for making chimney cakes, or occasionally grilled eggplants, sausages, or even a steak on it. Today, we see that it can be used in kamado grills, smokers, under grill plates – and just recently in Croatia, we saw that they put charcoal on burnt ceramic vessels to cook octopus or lamb,” – shares Tünde András, one of the founders of Vitéz Kürtős.