MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


Reply
 
Thread Tools
Old 01-13-2019, 12:40 PM   #1
Bob Wiley
is one Smokin' Farker
 
Join Date: 01-04-10
Location: Indianapolis, IN
Default Any Deutsch speakers out there?

Stumbled onto this on YouTube

https://www.youtube.com/watch?v=IfqGcK47Qi8

Curious about his approximate cooking times and the ingredients

Thx
Bob Wiley is offline   Reply With Quote




Old 01-13-2019, 12:52 PM   #2
LYU370
Babbling Farker

 
LYU370's Avatar
 
Join Date: 05-28-14
Location: Streamwood, IL
Default

Click on settings, subtitles, auto translate, english.

It's understandable...
__________________
Andy

FEC100 - Big Joe - Saber 500 Gasser
LYU370 is offline   Reply With Quote


Thanks from:--->
Old 01-13-2019, 01:29 PM   #3
Bob Wiley
is one Smokin' Farker
 
Join Date: 01-04-10
Location: Indianapolis, IN
Default

You youngsters are just too much to keep up with
Bob Wiley is offline   Reply With Quote


Old 01-13-2019, 04:59 PM   #4
dadsr4
somebody shut me the fark up.

 
dadsr4's Avatar
 
Join Date: 02-08-10
Location: Howell, MI
Default

The translator needs some work.
"Definitely turn me on to this sauce and this is a corpse in the cellar but I stand by it"
__________________
Two Weber daisy wheel kettles A: 1979 P: 1993, and an unused ECB
dadsr4 is offline   Reply With Quote


Thanks from:--->
Old 01-13-2019, 05:37 PM   #5
gtr
somebody shut me the fark up.

 
gtr's Avatar
 
Join Date: 10-16-10
Location: Culver City, CA
Default

Quote:
Originally Posted by dadsr4 View Post
The translator needs some work.
"Definitely turn me on to this sauce and this is a corpse in the cellar but I stand by it"
Well I guess now that my go-to pickup line has been discovered, I'll have to find a new one.
__________________
50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens
Displaced East Tennesseean
Proud recipient of a Tick
Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
"Relax, it's only BBQ." - Bigmista, 2013
SPFP
Avatar by my son!
WTFWGALD?
gtr is offline   Reply With Quote


Thanks from: --->
Old 01-13-2019, 05:38 PM   #6
benniesdad
Full Fledged Farker
 
Join Date: 09-26-12
Location: Locust Grove, GA
Default

Don't have time to watch the video at the moment for times but here are the ingredients:

Hier die Zutaten: (Base items)
1.8 kg Schweinenacken (1.8kg pork neck meat – should be able to use pork loin)
2 Gemüsezwiebeln (2 onions)
Holzspieße (wooden skewers)
etwas Öl (a little oil)
2 Koncis Formen (http://amzn.to/2l1mwcz) (2 stainless steel roasting pans 40 x 32 x 7 cm)


Für die Würzmischung: (Seasoning)
3 EL Paprika edelsüß (3 Tbs Sweet Paprika)
3 EL brauner Zucker (3 Tbs Brown Sugar)
1 EL Salz (1 Tbs Salt)
1/2 EL schwarzer gemalener Pfeffer (1/2 Tbs ground black pepper)
1 EL Knoblauchgranulat (1 Tbs Garlic Powder)
1 EL Zwiebelgranulat (1 Tbs Onion Powder)

Für die Sauce: (Sauce)
300mlg Hela Schaschlik Sauce ( ja, muss sein!) :) (commercial tomato based BBQ type sauce that is normally spicy, he says it is a must have)
3 EL Paprikamark (3 Tbs pepper paste similar to tomato paste)
200ml Ketchup (200 ml Ketchup)
200ml BBQ Sauce (200 ml BBQ Sauce)
330ml Bier (330 ml beer)
__________________
OK Joe, KJ Classic, KJ Jr, WSM, 2 -Performers, 2-OTG, mini WSM, Summit 420, Q100, and Schwenkgrill
benniesdad is offline   Reply With Quote


Old 01-13-2019, 05:44 PM   #7
medic92
is one Smokin' Farker

 
medic92's Avatar
 
Join Date: 02-24-16
Location: Mount Sterling, IL
Name/Nickname : Kevin
Default

Quote:
Originally Posted by benniesdad View Post
Don't have time to watch the video at the moment for times but here are the ingredients:

Hier die Zutaten: (Base items)
1.8 kg Schweinenacken (1.8kg pork neck meat – should be able to use pork loin)
2 Gemüsezwiebeln (2 onions)
Holzspieße (wooden skewers)
etwas Öl (a little oil)
2 Koncis Formen (http://amzn.to/2l1mwcz) (2 stainless steel roasting pans 40 x 32 x 7 cm)


Für die Würzmischung: (Seasoning)
3 EL Paprika edelsüß (3 Tbs Sweet Paprika)
3 EL brauner Zucker (3 Tbs Brown Sugar)
1 EL Salz (1 Tbs Salt)
1/2 EL schwarzer gemalener Pfeffer (1/2 Tbs ground black pepper)
1 EL Knoblauchgranulat (1 Tbs Garlic Powder)
1 EL Zwiebelgranulat (1 Tbs Onion Powder)

Für die Sauce: (Sauce)
300mlg Hela Schaschlik Sauce ( ja, muss sein!) :) (commercial tomato based BBQ type sauce that is normally spicy, he says it is a must have)
3 EL Paprikamark (3 Tbs pepper paste similar to tomato paste)
200ml Ketchup (200 ml Ketchup)
200ml BBQ Sauce (200 ml BBQ Sauce)
330ml Bier (330 ml beer)
I'm a big Rammstein fan. I'll be in touch for lyrics translations.
__________________
Peoria Custom Cookers Meat Monster (Internal Firebox)
PCC Charcoal Kettle
22 inch Weber Kettle
medic92 is offline   Reply With Quote


Thanks from:--->
Old 01-13-2019, 06:08 PM   #8
benniesdad
Full Fledged Farker
 
Join Date: 09-26-12
Location: Locust Grove, GA
Default

He does a direct sear placing them in the stainless steel pan to build a fond. He removed the meat and then put the remaining onions into the pan and build his sauce using the fond. After he placed the meat back in the sauce, he moved it to the center of the grill cooking it uncovered with indirect heat. He said he cooks it at 180 C which is about 350 F and cooked it for about 90 minutes.

The particular cut of meat is really difficult to find here in the US. It is the roast from the top of the neck.

Good luck and have fun with it. Looks like a mighty good recipe.
__________________
OK Joe, KJ Classic, KJ Jr, WSM, 2 -Performers, 2-OTG, mini WSM, Summit 420, Q100, and Schwenkgrill
benniesdad is offline   Reply With Quote


Thanks from:--->
Old 01-13-2019, 06:15 PM   #9
LYU370
Babbling Farker

 
LYU370's Avatar
 
Join Date: 05-28-14
Location: Streamwood, IL
Default

Quote:
Originally Posted by dadsr4 View Post
The translator needs some work.
"Definitely turn me on to this sauce and this is a corpse in the cellar but I stand by it"
You don't speak Google English? I'm fluent in Google Portuguese.
__________________
Andy

FEC100 - Big Joe - Saber 500 Gasser
LYU370 is offline   Reply With Quote


Old 01-13-2019, 09:21 PM   #10
Tioga
Knows what a fatty is.
 
Join Date: 08-29-16
Location: Western Sierra foothills
Default

Quote:
Originally Posted by benniesdad View Post
Don't have time to watch the video at the moment for times but here are the ingredients:

Hier die Zutaten: (Base items)
1.8 kg Schweinenacken (1.8kg pork neck meat – should be able to use pork loin)
2 Gemüsezwiebeln (2 onions)
Holzspieße (wooden skewers)
etwas Öl (a little oil)
2 Koncis Formen (http://amzn.to/2l1mwcz) (2 stainless steel roasting pans 40 x 32 x 7 cm)


Für die Würzmischung: (Seasoning)
3 EL Paprika edelsüß (3 Tbs Sweet Paprika)
3 EL brauner Zucker (3 Tbs Brown Sugar)
1 EL Salz (1 Tbs Salt)
1/2 EL schwarzer gemalener Pfeffer (1/2 Tbs ground black pepper)
1 EL Knoblauchgranulat (1 Tbs Garlic Powder)
1 EL Zwiebelgranulat (1 Tbs Onion Powder)

Für die Sauce: (Sauce)
300mlg Hela Schaschlik Sauce ( ja, muss sein!) :) (commercial tomato based BBQ type sauce that is normally spicy, he says it is a must have)
3 EL Paprikamark (3 Tbs pepper paste similar to tomato paste)
200ml Ketchup (200 ml Ketchup)
200ml BBQ Sauce (200 ml BBQ Sauce)
330ml Bier (330 ml beer)
I enjoyed reading your translation. Thanks for the German lesson.
Tioga is online now   Reply With Quote


Thanks from:--->
Old 01-14-2019, 04:56 AM   #11
Sevengoals
Full Fledged Farker
 
Join Date: 01-11-14
Location: Perchtoldsdorf, Austria
Default

1.8 kg x Pork neck
2 x white onions
Wooden skewers
Oil


Spice mix

3 x tablespoons sweet paprika powder.
3 x tablespoons brown sugar.
1 x tablespoon salt
1/2 x tablespoon ground black pepper
1 x tablespoon Garlic powder/granules
1 x tablespoon Onion powder/granules

Sauce mix


3 x tablespoons Paprika paste -
300ml x “Hela spice ketchup sauce”- German product.
200ml x Ketchup
200ml x BBQ Sauce
330ml x Beer


After browning the meat and preparing the sauce he goes indirect around 180°C (356°F) for about 90 minutes in the sauce.


Have fun!


(Just noticed I was too late ...)
Sevengoals is offline   Reply With Quote


Thanks from:--->
Old 01-14-2019, 06:13 AM   #12
sliding_billy
somebody shut me the fark up.

 
sliding_billy's Avatar
 
Join Date: 08-27-13
Location: Princeton, TX
Name/Nickname : )
Default

Quote:
Originally Posted by gtr View Post
Well I guess now that my go-to pickup line has been discovered, I'll have to find a new one.
No need to get a new one when this one is already perfect. I'll have to share with my German/Czech friend when I see him in a couple of hours. Luckily he doesn't try to speak German to me (mine is pretty weak) other than to tell me thank you, you're welcome or discuss Nina songs.
__________________
Custom Offset/GMG Davy Crockett/Vision Kamado/Blackstone 36"/Weber 22" "redhead"/WSM 14.5" X2/Jumbo Joe/Pit Boss Copperhead/KCBS
sliding_billy is offline   Reply With Quote


Thanks from:--->
Old 01-17-2019, 10:53 PM   #13
ynotfehc
Full Fledged Farker
 
Join Date: 07-03-13
Location: St Paul, MN
Default

Schweinenacken = pork butt.
ynotfehc is offline   Reply With Quote


Old 01-17-2019, 11:16 PM   #14
Bob C Cue
Babbling Farker

 
Bob C Cue's Avatar
 
Join Date: 05-16-14
Location: St. Louis, MO
Default

Best I can do:
Attached Images
File Type: jpg preview_1.jpg (32.3 KB, 69 views)
__________________
Weber OTG
Pit Barrel Cooker
Thermapen Classic
Thermoworks Smoke

Poll nitpickers are never happy unless they have a nit to pick with a poll.
Bob C Cue is offline   Reply With Quote


Thanks from:--->
Old 01-18-2019, 08:41 AM   #15
IamMadMan
somebody shut me the fark up.

 
IamMadMan's Avatar
 
Join Date: 07-30-11
Location: Pemberton, New Jersey
Default

I want to thank "benniesdad" and "sevengoals" for their translation of the recipe and procedure. "sevengoals" is in Austria and is familiar with many of the brand name products used. Thanks Guys....


I'd also like to point out that the recipe calls for Hella Schaschlik-Sauce; Hella is a brand name (like our Hunts or Heinz) often difficult to find in the US, but Knorr makes a bottled Schaschlik-Sauce (also called shish-kabob sauce) available in many US European ethnic grocery stores and on-line outlets as well.



Paprikamark is a common item in European Ethnic markets and can be sold in jars, cans, or squeeze tubes.




Also the Hella BBQ Sauce is basically a spicy curry based ketchup. Again Knorr sells a "Currywurst Sauce" which is somewhat similar, just leave out the wurst.


If you want to make the above sauce from scratch; A recipe for the above can be found in The BBQ Bible listed as "German BBQ Sauce".




The recipe also calls for Hella Ketchup, the German ketchup is not similar to what we have on our tables. It is not sweet, but savory and mildly spiced. In fact is is common practice to dip french fries in mayonnaise. It wasn't until the introduction of MacDonald's in European cities that the new product started to become a staple in grocery stores. It is even sold as MacDonald's Ketchup.




Lastly, although the recipe does call for pork neck (nacken) meat, it might be easier to purchase a pork collar (which borders the neck). The meat from the collar is much easier to cut free. It would be a good alternative, unless you plan on making soup from the neck bones.




If you have no European Ethnic Markets near you feel free to shop these online sources.


https://www.germanshop24.com/groceries/


https://www.bavariasausage.com/


https://www.thetasteofgermany.com/


and of course Amazon carries almost everything for a price.

Not related to this post but bavariasausage has some awesome meat products that I have shipped to others in the mid-west.

Last edited by IamMadMan; 01-18-2019 at 08:54 AM..
IamMadMan is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 12:01 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2019, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts