Welcome!


This is a membership forum. As a guest, you can click around a bit. View 3 pages for free.

[ Lost Username or Password | Pitmaster Club Information, | Join 30 Days Free | Contact Us ]

There are 2 page views remaining.

Meat-Up in Memphis

T-Shirts & More T-Shirts & More
Order men's and women's T-Shirts, Sweatshirts, Aprons, Mugs, Caps, Tote Bags, Flasks, and more, all imprinted with the Pitmaster Club logo. There's even a spiral bound journal where you can make notes on your cooks.

Cool Embroidered Shirt Cool Embroidered Shirt
This beautifully embroidered shirt is the same one Meathead wears in public and on TV. It's wash and wear and doesn't need ironing (really!), but it is a soft cottonlike feel. Choice of four colors and both men's and women's.

Click here for more info.

Support ARC

Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, and it has zero impact on the price you pay, but has a major impact on our ability to improve this site! And remember, we only recommend products we love. If you like AmazingRibs.com, please save this link and use it every time you go to Amazon.

https://tinyurl.com/amazingribs

BBQ Stars

SPOTLIGHT

Some Of Our Favorite
Tools And Toys

These are not ads. These are products we love and highly recommend. Click here to read more about our medals and what they mean.

 


Placeholder

Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts


Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

maverick PT55 thermometer

A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

Click here for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there


If you have a Weber Kettle, you need the Slow 'N' Sear

slow n sear

The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

Click here for our article on this breakthrough tool


Bring The Heat With Broil King Signet's Dual Tube Burners

the good one grill

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King's proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

Click here to read our complete review


The Good-One Is A Superb Grill And A Superb Smoker All In One

the good one grill

The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read our complete review


Pit Barrel Cooker Smoker

Griddle And Deep Fryer All In One

The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all. Plus it has a built in cutting board, garbage bag holder, and paper towel holder. An additional work table on the left side provides plenty of counter space.

Click here to read our detailed review and to order


Pit Barrel Cooker Smoker

The Pit Barrel Cooker May Be Too Easy

The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier. Best of all, it is only 9 delivered to your door!

Click here to read our detailed review and the raves from people who own them


The Swiss Army Knife Of Thermometers

Placeholder

The smart folks at ThermoWorks have finally done it: The Swiss Army Knife of thermometers, two in one. Start with the industry standard food thermometer, the Thermapen MK4, (Platinum Medal winner) truly instant (2 to 3 seconds) precise (+ or – 0.7°F). Then they built in an infrared thermometer ideal for measuring the temps of pizza stones, griddles, and frying pans (also great for finding leaks around doors and windows in your house).

Click here to read our test results and comprehensive review and why it won our Platinum Medal.


Compact Powerful Sear Machine For Your Next Tailgater

Placeholder

Char-Broil's Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! Char-Broil's TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

Click here to read our detailed review and to order


The Cool Kettle With The Hinged Hood We Always Wanted

NK-22-Ck Grill

Their NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

Click here for more about what makes this grill special


Placeholder

G&F Suede Welder's Gloves

Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

Click here to read our detailed review

Click here to order from Amazon


GrillGrates Take Gas Grills To The Infrared Zone

grill grates

GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

Click here for more about what makes these grates so special


kareubequ bbq smoker

Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

Click here for our review of this superb smoker


Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

masterbuilt gas smoker

The First Propane Smoker With A Thermostat Makes This Baby Foolproof

Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

Click here to read our detailed review


Professional Steakhouse Knife Set

masterbuilt gas smoker

Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

Click here to read our detailed review and to order


PK 360 grill

Is This Superb Charcoal Grill A Kamado Killer?

The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

Click here to read our detailed review of the PK 360

Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only


Fireboard: The Ultimate Top Of The Line BBQ Thermometer

fireboard bbq thermometer

With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

Click here to read our detailed review


Finally, A Great Portable Pellet Smoker

Green Mountain Davey Crockett Grill

Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

Click here to read our detailed review and to order

Announcement

Collapse

Meat-Up in Memphis 2020

Join us in Memphis for our Meat-Up! Save $100 by booking before November 28th,Click here for details. (https://amazingribs.com/memphis2020)
See more
See less

The hirshon hungarian wild boar stew – gombás vaddisznótokány

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts
  • Jhirshon
    Former Member
    • Sep 2018
    • 124
    • San Francisco

    Top | #1

    The hirshon hungarian wild boar stew – gombás vaddisznótokány

    https://www.thefooddictator.com/the-...ddisznotokany/

    or if you prefer not to click through:

    Citizens, I am a tremendous fan of Hungarian cuisine, wine and song – few people have hit the trifecta as well as the Magyar! 🙂

    One recipe, rich and delicious, that is near and dear to my heart is Gombás Vaddisznótokány – wild boar stew, a dish using game that has now become very common in the country. Add in the wild mushrooms found in abundance throughout Hungary’s forests, as well as paprika, demiglace and sour cream? Heaven!

    As noted on naturhun.co.uk:

    Wild boar hunting is the most popular hunting experience for hunters in Hungary. Hunting them from lookouts or by stalking is the most beautiful by moonlight.

    The only European representative of he boar family is the wild boar, also resident in our country, which is traditionally from Europe, Asia and the northern part of Africa, but it has been settled in North- and South-America too.

    The most populous knuckled beast of our woods can be found primarily in Transdanubia, in the Northern Mountain Range and in the Pilis (the famous hunting area of the former Hungarian kings), but now they can be regularly spotted at the Great Plain as well.

    The habitat of the wild boar is the broad-leaved forest with widespread underwood, wet ground, swamp and marshland. You can find this game in coniferous wood, bushy terrain and sometimes at reedy lake-shore and in fields. In the daytime, the animals rest on large corn- or sunflower-fields, and they only go out to the woods at night to dig for food. After a rain it likes to stay in the fields and meadows as well, looking for worms.

    Thanks to being widespread and its reproduction abilities, today the wild boar is a species, which is available in Hungary for all the hunters, both on individual or collective hunts.

    Wild boar hunting is the most popular hunting experience for hunters in Hungary. Hunting them from lookouts or by stalking is the most beautiful by moonlight. The careful behaviour, good hearing and smelling ability of the wild boar and its intelligence makes hunting them a real challenge.

    For smaller groups, the driven hunt is a popular hunting experience. In some areas you can also hunt fallow or red deer, mouflons and Roe deer cull, besides the wild boar. Sometimes you might hit a fox or very rarely a golden jackal, of course. This type of hunting method is done within a small area, with a few hunters participating, without using dogs.

    The top of the wild boar hunting in Hungary is the well organized driven hunt in wintertime. The big drive is hold in a big terrain with a large number of professional drivers, beaters, dogmen and boarhounds.

    When driven hunting for boar, you cannot shoot at other animals, your prey might only be varied by some fox and golden jackals. Wintertime driven hunts organised in the snow are an unforgettable experience, when you are listening to the barking dogs chasing the approaching wild boars, waiting still for the wild boar pack to appear, or to spot the carefully escaping hermit boar.

    There are some fenced areas, where the daily bag can be between 50-200 pieces. The wild boars inside the fences are not one bit tamer than those outside the fences, because the animals are captured from the wild, and the professional hunters take special care that the wild boars do not get used to the proximity of man.

    Should you be fortunate enough to have access to wild boar – you will find few dishes that match Gombás Vaddisznótokány in savor! You can of course make this with regular pork, but try and use an heirloom breed as opposed to factory-raised pork. My version is resolutely traditional.

    Battle on – the Generalissimo


    Print
    The Hirshon Hungarian Wild Boar Stew – Gombás Vaddisznótokány

    Ingredients
    • 4 ounces smoked bacon, diced
    • 1 pound wild boar shoulder (preferred, or just use heirloom pork), trimmed and cut into small pieces, as you would do for stir-fry
    • 2 tablespoons smoked sweet Hungarian paprika
    • 1 large carrot, peeled, diced
    • 1 large onion, diced
    • 2 cloves garlic, minced
    • 1 cup dry white wine
    • 8 ounces top-quality fresh wild mushrooms (chanterelles or morels, for example), diced
    • 2 ounces dried porcini mushrooms
    • 2 cups homemade chicken stock
    • 2 cups demiglace (4 cups of unsalted veal stock reduced by ½)
    • 1 cup full fat sour cream, Daisy brand strongly preferred
    • 1 tsp minced fresh mint
    • 2 tsp. minced fresh thyme
    • Salt and pepper, to taste

    Instructions
    1. Soak dried mushrooms in the chicken stock (heated to boiling first) - soak mushrooms until supple and re-hydrated. Save stock and mushrooms, if any sand is in bottom of bowl, discard it.
    2. Cook meat: Brown bacon in a heavy bottom pot on medium heat. Add wild boar or pork, stirring often until cooked through. Add paprika, carrots, onion and garlic. Continue to stir ingredients until paprika dissolves.
    3. Simmer: Pour in white wine and reduce heat to a simmer. Allow white wine to reduce by half.
    4. Cook mushrooms: Add fresh and re-hydrated mushrooms and cook until soft. Incorporate the chicken stock and demiglace. Reduce the liquid by half until slightly thickened. Gently fold in sour cream, thyme, mint and season to taste.
    5. Pairs well with potatoes, rice and pasta.
  • Willy
    Charter Member
    • Apr 2015
    • 1806
    • High Desert of the Great Southwest

    Top | #2
    I will be trying this one soon as I have a wild boar shoulder coming in about two weeks. As for my earlier complaint about us "citizens", well, I went to your website and found this: "The myth of the Generalissimo is far more interesting than the reality."

    Given that statement, (most) all is forgiven. Carry on!

    I would be most interested in a brief statement about your background. Are you trained in the culinary arts or are you just a talented home cook?
    Last edited by Willy; October 28th, 2018, 06:50 PM.

    Comment


    • Jhirshon
      Jhirshon commented
      Editing a comment
      A talented home cook with a lot of knowledge.
  • jgreen
    Charter Member
    • Oct 2014
    • 2468
    • Winnipeg Manitoba Canada
    • Cookers:
      Broil King XL
      Broil King Smoke
      Weber Kettle 26
      Grilla Pellet smoker
      Capital 40 natural gas
      Napoleon Pro 22 kettle

      Thermometer:
      Maverick 733
      Thermapen (ok..4 thermapens)
      Thermo works DOT (or two)
      Fireboard (probably my favourite)
      Thermworks Smoke (or two)

      Accessories:
      SnS (original, plus and XL)
      DnG pans, 6 or 7 of these
      Vortex
      Grillgrates
      and, maybe some other toys as well

    Top | #3
    We have a specialty meat store here that is currently carrying wild boar tenderloin or rack, and wild boar bacon. May have to try this. Thanks.

    Comment

    • JCGrill
      Club Member
      • Mar 2017
      • 1297
      • Minneapolis / St Paul burbs
      • Charcoal - 22" Weber Kettle
        Gas - Saber
        Smoker - Green Mountain Daniel Boone
        Portable - Charbroil Tabletop Propane Grill

      Top | #4
      Interesting. Half my ancestors are from the Banat, a region that is partially in modern Hungary. Paprikash is the dish that my family made most often. Most recipes for it use chicken, but we always use pork, and I see some similarities in your recipe. There are some differences too. If you have a photo or two I'd love to see it.

      Comment


      • Jhirshon
        Jhirshon commented
        Editing a comment
        Click the link in my post!
    • Santamarina
      Club Member
      • Aug 2018
      • 562
      • Wildomar, CA

      Top | #5
      My grandfather was Hungarian, and I remember having some delicious food growing up. I was fortunate to take a trip there in my early 20’s and remember the people, food, and wine were outstanding.

      Gonna try this recipe for sure!

      Comment

      • ofelles
        Club Member
        • Jun 2018
        • 731
        • Brentwood CA
        • Yoder YS640 on Comp cart
          Klose Charcoal Grill
          VacMaster Pro 380 sealer
          Maverick ET-733
          Maverick PT-75
          Thermoworks Signal
          Thermoworks Dot

        Top | #6
        I have found that wild boar can replace the pork in many stew and roast recipes giving it a stronger pork taste. Your recipe deserves a try.
        Here is a rift on Stroganoff:

        Wild Boar Tenderloin & Shiitake Stroganoff

        Yield: 4 to 6 servings

        Ingredients:

        3 tablespoons butter
        1 large onion, julienned
        4 cups Shiitake mushrooms, sliced
        2 tablespoons garlic, minced
        2 pounds wild boar tenderloin, cut into 2" x ½"pieces
        3 cups veal stock
        ¼ cup parsley, finely chopped
        ¾ cup sour cream or Greek Yogurt
        1 cup flour
        1 cup butter

        Preparation:

        In a sauté pan, melt the butter then sauté the onions for 2 minutes, add mushrooms and continue sautéing for 2 to 3 minutes, or until the mushrooms start to wilt. Season with salt and pepper. Add the garlic and sauté for 1 minute more, remove from pan and set aside.

        Add 1 tbsp butter and sauté boar for 4-8 minutes. Add reserved mushroom mixture and veal stock then bring up to a boil. Reduce heat to a fast simmer and cook for 10-15 minutes.

        In small pan make the roux. Stir into the Stroganoff to thicken, as much as needed. Add ¼ cup of broth to Greek Yogurt or sour cream to temper it then stir in mixture and parsley. Continue to cook for 3 minutes. Season with salt and pepper.

        http://www.brokenarrowranch.com/ is where i get most of my boar.

        Very late add to this post
        , I just happened across this post looking for a pheasant recipe. A friend is going to give me some and I have never tried it.

        Comment


        • Jhirshon
          Jhirshon commented
          Editing a comment
          Looks delicious! I can share my stroganoff recipe if you'd like!

      Announcement

      Collapse

      Meat-Up in Memphis 2020

      Join us in Memphis for our Meat-Up! Save $100 by booking before November 28th,Click here for details. (https://amazingribs.com/memphis2020)
      See more
      See less

      About this website. AmazingRibs.com is all about the science of barbecue, grilling, and outdoor cooking, with great BBQ recipes, tips on technique, and unbiased equipment reviews. Learn how to set up your grills and smokers properly, the thermodynamics of what happens when heat hits meat, as well as hundreds of excellent tested recipes including all the classics: Baby back ribs, spareribs, pulled pork, beef brisket, burgers, chicken, smoked turkey, lamb, steaks, barbecue sauces, spice rubs, and side dishes, with the world's best buying guide to barbecue smokers, grills, accessories, and thermometers, edited by Meathead.

      This site is brought to you by readers like you who support us with their membership in our Pitmaster Club. Click here to learn more about benefits to membership.

      Advertising on this site. AmazingRibs.com is by far the most popular barbecue website in the world and one of the 50 most popular food websites in the US according to comScore, Quantcast, Compete, and Alexa. Visitors and pageviews increase rapidly every year. Click here for analytics and advertising info.

      © Copyright 2005 to 2019 by AmazingRibs.com. All text, recipes, photos, and computer code are owned by AmazingRibs.com and protected by US copyright law unless otherwise noted. It is a US Federal crime to publish or distribute anything on this website without permission. But we're easy! We usually grant permission and don't charge a fee. To get permission, just click here. And you don't need permission to link to us.

      Our Privacy Promise, Terms of Service, Code of Ethics. AmazingRibs.com promises to never sell or distribute any info about you individually without your express permission, and we promise not to, ahem, pepper you with email or make you eat spam. We are GDPR (the General Data Protection Regulations as passed by the European Union). GDPR requires that we be willing to delete any info we have about an EU resident if you request it. We go a step further. We extend this right to anyone, EU resident or not. For more about our privacy promise, code of ethics, terms of service, and how we operate to insure you unbiased info, click here.

      Working...
      X