Steve Z
Well-known member
Anyone here familiar with Schwenkbraten? When I was stationed in Germany a few decades ago, this was hands down my favorite thing to eat. It's a fairly fatty pork steak about 3/4" thick cooked on a swing/grate rig over a beechwood fire, served on a roll.
I've been thinking about it, off and on, for years and would love to figure out how to make it at home. I have some specific questions, but I'm open to anyone's tips, tricks or suggestions.
First, traditionally, it was cooked over beechwood. Any idea where that's available, or what kind of wood I could substitute that would be similar?
Second, I'm not sure what cut of meat it was. Pork, obviously, but I want to say it was a steak from the Pork Neck. But it's been so long. Would I need to go to a butcher for this? Is the neck sold under another name, or is there a cut that would substitute?
Any assistance would be appreciated.
I've been thinking about it, off and on, for years and would love to figure out how to make it at home. I have some specific questions, but I'm open to anyone's tips, tricks or suggestions.
First, traditionally, it was cooked over beechwood. Any idea where that's available, or what kind of wood I could substitute that would be similar?
Second, I'm not sure what cut of meat it was. Pork, obviously, but I want to say it was a steak from the Pork Neck. But it's been so long. Would I need to go to a butcher for this? Is the neck sold under another name, or is there a cut that would substitute?
Any assistance would be appreciated.