Thüringer Rostbrätel

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Thüringer Rostbrätel

Postby daBertl » Wed May 16, 2018 5:24 am

This is a kind of food, i´m sure you will like. It is pork neck, eastern german style.

Take some cut pork necks, as well as pork bellys, and put it overnight into a marinade of:
1 bottle dark strong beer
1Tbs marjoram
1Tbs Garlic powder
1Tbs Salt
1Tbs. Pepper
3 Tbs. Dijon mustard
1Tbs. Caraway (not Cumin!!!!)
2 ore more big onions, cut in thick slices

After 24 oder more hours, u can put it onto strong heat for short grilling.
Eat it togehter with Potatoe Salad, baked Potatoes, Bread, or whatever u like. :D

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The pork bellys i do indirekt next to the heat for a crunchy, not burnt skin

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Extra Bavaria non est vita, et si est vita, non est ita.
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Re: Thüringer Rostbrätel

Postby Chasdev » Wed May 16, 2018 4:42 pm

I would love to try some!
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Re: Thüringer Rostbrätel

Postby GTR » Wed May 16, 2018 6:08 pm

Never had pork neck that wasn't braised for 3-4 hours. Porkbelly much the same way. 1-2 hour smoke, wrapped and finished low and slow. You do have me rethinking both methods. :scratch:
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Re: Thüringer Rostbrätel

Postby Swamp Donkeyz BBQ » Thu May 17, 2018 9:40 am

Looks great!!
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Re: Thüringer Rostbrätel

Postby tri3forme » Thu May 17, 2018 10:06 am

Never had pork neck but that sure looks delicious! Does all that fat render nicely?
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Re: Thüringer Rostbrätel

Postby david brace » Thu May 17, 2018 11:10 am

I think that pork neck is used to make capicola. I think I remember that from somewhere.
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Re: Thüringer Rostbrätel

Postby Sailor Kenshin » Thu May 17, 2018 2:12 pm

Looks gooood! :salut:
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Re: Thüringer Rostbrätel

Postby daBertl » Thu May 17, 2018 4:58 pm

That was an iberico Neck.
It is nearly the same in pork as Kobe/Wagyu as Beef
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Re: Thüringer Rostbrätel

Postby GTR » Fri May 18, 2018 9:37 am

Very nice. I am familiar with the breed, but have never been fortunate enough to try it.
"The days I keep my expectations low and my gratitude high, I have really good days."
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