I have to work today so I did my brisket on Friday and yesterday we had Hungarian BBQ (szalona). Homemade smoked bacon hunk roasted over a fire until it drips. Press it on rye until the bread is nice and greasy. Add fresh sliced tomato, sweet onion and cucumber. Cut off the pieces of meat that are burnt up and put those on, too. It doesn’t get any better. http://www.facebook.com/pages/Sutni-Szalona-Bacon-Barbecue/135813243166?filter=3
Sorry for the late reply.
I’m part Hungarian on my dad’s side and 100% on my mom’s-My grandpa and uncles used to make sutni szalona back in Cleveland-they chopped up green pepper and onion and put it on the bread before dripping the bacon fat on it (with chopped hot peppers for those who wanted it—it’s the best!
Are you from the Cleveland area?-lots of Hungarians there