Magazine: Fire and creativity

Barbecues (BBQ) have been popular for many years now and this activity is less and less seasonal – says Yvette Krubl, communications director of METRO Hungary. In line with this trend, their stores offer several products that can be used throughout the year. Ceramic and iron grills are still popular. Professional grilling equipment can be used all day without becoming overheated.

Gábor Nobl, managing director of Landmann Hungária Kft. told our magazine that nowadays even desserts are made on barbecue grills. Thanks to the growing popularity of street food and foodtrucks, more and more people get to like the special flavours of food made on the barbecue grill. Professional users like equipment that can be cleaned easily. Gas-operated grills are rather popular, but in catering units electric grills are used widely, too. Just recently demand has increased for offset smokers and kamado grills, together with mobile grilling devices.

Nikolett Szentesi, marketing manager of Tectona Grandis is of the opinion that demand is on the rise for high-quality, complex outdoor grills. Her experience is that slowly but steadily gas-operated grills are taking over the market from charcoal models. BBQ lovers and restaurant owners are also more interested in charcoal smokers (KEG). METRO Hungary sells a wide range of grilling accessories as well. One of the most important things in professional grilling is that very good quality woodchips or charcoal need to be used. Aromatic woodchips are now also available – these can give an extra twist to the food cooked at barbecues. METRO stores also offer a wide range of spice mixes as many restaurants specialise in grilled or street food.

Landmann Hungária Kft. distributes the trendiest woodchips and smoking boxes, together with all the traditional tools that need to be used at a BBQ. It is very important to use high-quality charcoal or coal because they can guarantee the long-lasting high temperature. The company’s experience is that in Hungary several grilling styles are developing rapidly; these trends have been popular for many years in countries with a bigger BBQ tradition.