My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
Bringing this to the top after seeing xrodbob 's authentic Hungarian goulash on the SUWYC topic. The OP here uses tomato sauce or tomato paste in his, but xrodbob uses no tomato products in his.
Any more good recipes out there for good authentic Hungarian goulash? It would be great to make it in my newly broken in enamel CI DO during this cold spell.
Kathryn
I will have to get my Oma’s Goulash listed in here for you. I know I’ve posted the cook several times, but will get the recipe for you. Like FireMan says, I only use paprika and peppers for the color, no tomato. Perhaps that is more German than Hungarian? But my Oma says it has to be Hungarian Paprika - and half sharp.
I was hoping you would post your Oma's recipe for guylas, barelfly. I've seen your posts where you made it, so went searching for a recipe you might have posted, but didn't find one. Thanks for reading my mind!
Talk about a blast from the past! As I stated a few years ago I used cups of paprika vs. tomato and Ol' Tweeter reminded me that I also used venison for a few people who would have gone Ewww! to the thought of venison. Didn't know the differnce & loved BTW..
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
barelfly, I found the photo of your Oma's Hungarian Guylas written recipe here. I've copied that photo and added it to Paprika. Maybe you'll want to post it on this topic? I didn't feel right posting it here myself, since it's not my photo.
I've made it many times and love it. However I don't think I've ever made it the same way twice. Some ingredients like macaroni and stewed tomatoes and tomato sauce, ground beef are
By half-sharp Hungarian Paprika, I'm assuming you mean a mixture of sweet Hungarian and hot Hungarian paprikas, 50/50. Is that correct?
Kathryn
Last edited by fzxdoc; January 14, 2025, 08:09 AM.
Oooh!!!! Thank you for finding that. I was going to add this in today.
I have found half-sharp Paprika At the stores in the past, but I’ve been using the Hungarian paprika my parents picked up for me when they went on their European Cruise. So, your 50/50 would work, which is what I’ve been doing 50 Sharp/50 Sweet - or whatever ratio you feel based on your preferences.
barelfly, the plot thickens. From your comments it appears that "Half Sharp" Hungarian Paprika and Hot Hungarian Paprika are the same. I have read that on the interwebs as well. I have also read that "Half Sharp" Hungarian Paprika is 50:50 Hot:Sweet Hungarian paprikas mixed together. I can't seem to nail it down.
I think I'll go with a 3:1 mix of sweet:hot to start with and see what it tastes like. If it's not hot enough, I can always add more of the hot.
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