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Schwenkbraten Sandwiches

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Schwenkbraten

I'm no master of German cuisine, and when I decided to host an Oktoberfest cookout of sorts, my first, and only, recipes I thought of were all of the wurst variety. I felt like I both wanted to cook and offer more than sausages to my guest, so did some research on other ubiquitous German grilled meats and came across schwenkbraten—marinated and grilled pork neck steaks. It seemed like schwenkbraten consisted of three things, all dubbed schwenker—the unique suspended swinging grill over a live fire for cooking, the person actually doing the grilling (or most correctly, the swinging), and the meat itself. Seeing as I had two out of three and, having never had schwenkbraten before, I was freed a bit of the confines of authenticity, it seemed like a decent choice to help fill out the menu with at least one thing that fit the theme was not an encased meat.

Schwenkbraten

To start this recipe off, I attempted to get some true pork neck steaks, and while pork neck wasn't all that difficult to find, procuring it in a steak fashion, and not cut into little pieces, was. So I did what I figured was the next best, and closet thing. I trimmed off half-inch thick steaks from a pork shoulder I was also using to make sausages. Seeing as the shoulder is pretty close to the neck and the steaks had a similar amount of fat and connective tissue, I felt good that this was the right direction.

Schwenkbraten

The flavoring of the marinade seemed a little bit like a cook's choice. I read recipes and watched some German Youtube video for research and what went into the sauce was wide and varied. Most everyone had oil (of course), garlic, juniper berries, and mustard. So I began there added in dried thyme and oregano for the herbal component that looked common, as well as paprika and cayenne for a touch of spice and heat.

Schwenkbraten

Onions also seemed a must, so I tossed one sliced onion into the marinade and coated it, along with the pork, in the liquid. My plan later was to make use of those onions by grilling them and using them as a topping for the sandwiches.

Schwenkbraten

Another hallmark of schwenkbraten recipes was a long marinade time. Seeing as there wasn't a whole lot in the marinade that would actually react with the meat to make significant changes over time, I question if that is really a necessity, scientifically speaking. I did marinate mine almost 24 hours since I prepared it the afternoon before the event, but I would imagine less time wouldn't produce dramatically different results. For good measure though, I left he ideal timing from overnight to two days in the final recipe.

Schwenkbraten

My major area of concern in making these was how they would turn out cooked over high heat. Pork shoulder, and neck, is full of fat and connective tissue that is chewy and tough when cooked quickly, but renders when cooked low and slow. If using a traditional schwenker, I assume the grilling is a bit slower than on a grill since the coals are further from the grill grate, but it's still hot and fast cooking and not what I was used to for shoulder meat.

Schwenkbraten

I must say though, they did grill up to be really beautiful. In just a few minutes per side, the thin steaks developed a nice sear with attractive browning and were also just cooked through, without being over done—so the hot fire did its job in this respect.

Schwenkbraten

Once the steaks were done and I had room on the grill again, I put a cast iron skillet over the coals and let it preheat for a few minutes. I then took the onions from the marinade and cooked them in the hot skillet until they were crisp-tender, which took about five minutes.

Schwenkbraten

And now for what's become a standard PSA of mine—if you're making sandwiches on the grill, use that massive space and heat source to grill your bread! That bread in this scenario were Kaiser rolls, which I toasted over direct heat until lightly browned, warmed through, and a bit crusty.

Schwenkbraten

I then turned my three grilled elements into sandwiches by topping each bun with a pork steak or two and a portion of the onions. Whether they tasted good was still a question, but they certainly looked great and very meat forward, which is how I imagine a lot of German dishes are.

Schwenkbraten

And the flavor was pretty great too. The marinade was powerful and lent a nice pungent and herbal profile to the meat and onions, along with a slight hit of heat. The pork itself was well cooked, but as I expected, there was a bit more chew to it than I'm used to. That's not to say that's a bad thing—there was no bit of this sandwich that was inedible—it was just different, and what I assume is all part of the experience. My main point of contention was the sandwiches felt a tad dry when taken altogether, but that's something a little spread of mustard or mayo could easily fix, and I would add that in if I were making these again. All-in-all though, they provided the non-wurst dish I was looking for and introduced me to something new that I now must seek out and try to see what real deal schwenkbraten is all about.

Schwenkbraten Sandwiches

A long stint in a herbed and spiced mustard marinade gives these German pork steak sandwiches an immense flavor.

  • Prep Time:
  • 10 Minutes
  • Inactive Time:
  • 4 Hours
  • Cook Time:
  • 10 Minutes
  • Total Time:
  • 4 Hours 20 Minutes
  • Yield:
  • 8 servings

Ingredients

  • 1/3 cup canola oil
  • 2 tablespoons spicy mustard
  • 1 tablespoon Kosher salt
  • 1 tablespoon minced garlic
  • 1 teaspoon paprika
  • 4 juniper berries, crushed
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper
  • 2lbs pork neck or shoulder steaks, cut 1/2-inch thick
  • 1 large yellow onion, cut into 1/2-inch slices
  • 8 Kaiser rolls

Procedure

  1. In a small bowl, whisk together oil, mustard, salt, garlic, paprika, juniper berries, thyme, oregano, and cayenne pepper. Add in onion and steak and toss to thoroughly coat. Transfer to a large Ziploc bag, seal, removing as much air as possible, and place in refrigerator overnight to two days.
  2. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place porks steaks on grill and cook until browned and just cooked through, about 2 minutes per side. Transfer steaks to a cutting board or platter.
  3. Place a cast iron skillet on grill and let preheat for 2 to 3 minutes. Place onions in skillet and cook until slightly softened, about 5 minutes. Remove skillet from grill and set aside. Place rolls on grill, cut side down, and cook until warmed through and lightly toasted, about 1 minute.
  4. Transfer buns to serving platter or plates, top each bottom half with pork steaks and onions. Serve immediately.
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Cooking Tips

Smoked Chicken Salad

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When I first got out on my own, I could cook four things: bacon, eggs, toast, and cheekun salad.  I'd learned the chinese method to cook a juicy breast: bring water to a boil, drop in one or two breasts, slap on a lid and kill the heat; let it set for an hour, and you have perfectly juicy (if bland as hell) chicken breast, which I'd zip up in my $60 Oster with mayo and sometimes celery.  
 
Haven't made it in decades.  This past week I noticed a recipe for "Smoked Chicken Salad" in the Texas BBQ Monthly newsletter, decided to give it a go:
 
Smoked Chicken Salad

330 grams smoked chicken*

60 grams celery (1 stalk, halved lengthwise and finely chopped)

30 grams pickles, finely chopped

80 grams mayonnaise

10 grams sugar

20 grams pickle juice or apple cider vinegar

Chopped fresh herbs like parsley, tarragon, or cilantro

A few dashes of your favorite barbecue rub

Juice from 1/8 lemon

Salt to taste

Debone the chicken (if necessary) and pull, chop, or mince it. In a large bowl, combine the chicken, celery, and pickles.
Combine the mayonnaise, sugar, and pickle juice, and mix well. Pour the dressing over the chicken/celery/pickle mixture and mix again. Add herbs, barbecue rub, and lemon juice, and mix again, adding salt as needed for taste. I like to let the chicken salad spend a few hours in the refrigerator before eating. Enjoy.
*Be sure to weigh the amount of chicken you use to get the correct ratios for the dressing. The quantities are shown by weight because I swear to you that it is so much easier to cook using a scale when measuring is necessary, and it’s time you bought one.
Are you texans using metric now?  (four thighs weighed 315 grams, so I went with that and eyeballed the rest).  I thought the dressing was a bit bland, thought about adding some minced chipotle en adobo, thought that might clash with the pickle, but saw on another ewetube someone used curry powder; I added a tsp and that was the ticket (I also left out the sugar, and forgot the rub).  
 
Toasted some weird buns, made two sammiches w/the salad, tomato, lettuce, and cheese on one and a bit more mayo on the other (the mayo was better).  These were good.
 

 
As I mentioned on my "Question for CenTex Smoker" thread, this time I dropped a small chunk of cherry into the bottom of the LBGE bowl, below the KAB, then lit the lump top-dead-center as I usually do.  I didn't notice any "dirty" smoke coming out of the egg as I had when burying the chunk off to the side, so I think this may be my new method; the cheekun tasted great and the chunk was used up at the end of the cook.  
 
 
While browsing videos on chicken salad (Retirement: Life in the Fast Lane) I came across Sam the Cooking Guy's:
 

 
He did a neat trick that I'm also gonna try.  He started with a pre-rotisseried chicken from the supermarket, and then carefully peeled the skin off in one (well, two) pieces (insert some Hannibal Lector morbidity here), layed them flat on a wire rack, and then hit them, both sides, with a blowtorch, making the skin deeper brown, toasted, and amazing; oh Hellz Yeah!  He used that skin as the top layer of his sammich (bacon on the bottom.  Bacon?) and I bet that's delicious!  
 
This is definitely into my rotation, especially this summer when it gets hot.  

EggHead Forum

By: Botch
Title: Smoked Chicken Salad
Sourced From: eggheadforum.com/discussion/1227152/smoked-chicken-salad
Published Date: 02/08/21

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Cooking Tips

Skirt Steak Recipes for the Win!

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What do the words arrachera, fleica, or ahnchangsal have in common? Respectively, they are Spanish, Romanian, and Korean terms for one of the beefiest-tasting cuts of meat on Planet Barbecue—skirt steak.

In the US, skirt steak is practically synonymous with fajitas, a specialty of the Tejano culture. Food historians say Mexican ranch hands working near the Rio Grande in the late 1930s and early 1940s resourcefully turned humble cuts like skirt steak into satisfying meals by marinating the meat, grilling it over their campfires, and serving thin slices in tortillas.

Although peddled by a festival vendor who called himself the “Fajita King” and a couple of local restaurants, skirt steak may have remained an obscurity were it not for a German-born chef, George Weidmann. In 1982, he presciently put “sizzling fajitas” on the menu of the San Antonio Hyatt Regency. They proved to be immensely popular, and the fajita gospel spread quickly.

HOW MUCH DOES SKIRT STEAK COST? 
But as noted above, skirt steak is appreciated by grill masters in disparate parts of the world. Like flank steak and hanger steak, it comes from the short plate primal. There are four skirt steaks per animal. However, they are not the same: One is called the outside skirt steak (NAMP 121C, or 121E, if the outer membrane is peeled); the other is the inside skirt steak (121D). The former is longer and thinner than the inside skirt steak, but is considered the most desirable of the two due to its superior flavor. You’ll pay more for it, too—up to $17.99 a pound (few are larger than 11 or 12 ounces) at my local market. Fortunately, it’s available from online meat purveyors at lower prices. Inside skirt steaks sell for as little as $5.99 per pound and are still a relatively economical choice.

HOW LONG SHOULD SKIRT STEAK BE GRILLED? 
Because skirt steak is quite lean with a pronounced grain, it should be cooked quickly—about 3 minutes per side—over high heat. It is best when served medium-rare and sliced sharply on a diagonal. (That technique shortens the meat fibers, giving the steak a more tender chew.)

SHOULD I MARINATE MY SKIRT STEAK?
The meat’s unique accordian-like folds give it a deceptive amount of surface area, making it a good candidate for your favorite marinade. Because skirt steak is thin, a couple of hours in a marinade is sufficient. Be sure to dry the meat thoroughly before grilling, however, to get the best caramelization on the exterior.

Sauces, like Argentinean chimichurri, or your favorite salsa make good accompaniments.

Romanian Garlic Steak (Fleica) is another recipe you’ll want to add to your grilling repertoire. Skirt steak (or flank steak, if skirt steak is unavailable) is for true garlic lovers—appropriate since Bram Stoker’s malevolent character “Count Dracula.”

Or you can take things in an Asian direction by marinating skirt steak in a soy- and sake-based marinade reminiscent of Korean bulgogi. The meat is grilled (we like to use a hibachi for this), sliced thinly, then served in lettuce wraps with a variety of condiments. It’s a quick—and healthy!—preparation.

TRY OUR BRAND NEW RECIPE FOR KOREAN-STYLE SKIRT STEAK
The post Skirt Steak Recipes for the Win! appeared first on Barbecuebible.com.

Beef,Homepage Feature,Planet Barbecue,Recipes & Techniques,beef,recipes,steak

By: Molly Kay
Title: Skirt Steak Recipes for the Win!
Sourced From: barbecuebible.com/2021/02/12/skirt-steak-recipes-for-the-win/
Published Date: 02/14/21

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Cooking Tips

Include Barbecue Shrimp Recipe

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shrimp, grill, spit

Include Barbecue Shrimp Recipe

Summary: Get a barbecue shrimp recipe to create a variety of dishes you can serve on your next barbecue party.

How do you like the taste of barbecued chops or steak? If you love them, you must try barbecued shrimp for a change. Barbecued shrimp is as tasty as any barbecue can be. Just by imagining barbecued shrimp makes my mouth watery. You have tried pork, chicken, sausage, hotdogs, and other barbecued meat. Why not try barbecued sea foods this time. If you tried it probably in a party or in a restaurant, and you want to know the recipe, worry no more for you can have the barbecue shrimp recipe you fell in love with.

Barbecue shrimp recipe is a very simple one. The ingredients are not hard to find. Unlike other barbecue recipes you might have read which have “never-heard” ingredients. You know what I mean. I once saw a recipe book with a picture that made my stomach growl and when I tried to look at the ingredients, hoping I could have a taste of that delightfully, tasty, appetizing, and tempting dish, my jaw literally dropped up to my chest. And then I said where on Earth I can find these unfamiliar ingredients. The dish looked so simple that I thought it’s chicken feed and that I could do it even with my eyes closed (kidding!). I was so upset for a week because I lost the chance of savoring the unforgettable recipe. I don’t mean to sound so bubbly. I just want you to realize how a recipe can be if the ingredients are not available on the market. Well, barbecue shrimp recipe is not only simple to do, but the ingredients are literally available in any supermarket.

Barbecue Shrimp Recipe Ingredients:
o 2 lbs large raw and fresh shrimp, peeled
o 1 cup olive oil
o ¼ cup lemon juice
o ½ cup onion, finely chopped
o 3 shallots, fine chopped
o 2 garlic cloves, minced
o ¼ cup parsley, finely minced

Directions for cooking:
Prepare your outdoor grill or barbecue to medium heat. In a large bowl, mix together olive oil, lemon juice, onions, shallots, garlic, and parsley. Mix in the peeled shrimps. Cover and marinate in your refrigerator for at least two hours. Drain shrimp, reserve the marinade in a clean container for basting, place shrimps on skewers or on aluminum foil. Barbecue for 6-8 minutes on each side, and make sure to baste shrimps with marinade to enhance the flavor and to prevent from drying. Place shrimp on a large platter and garnish with thin lemon wedges on the sides. Serve with a creative salad, garlic bread, and most importantly the sauce for a more tempting presentation. This barbecue shrimp recipe serves 8-10 persons.

No matter how you cook the shrimp, it will still be yummy. But, I can assure you this barbecue shrimp is more than delicious. Actually, delicious in an understatement! Just the smell of it, makes your mouth watery! Try it and let your family and friends have a taste of your new discovered shrimp barbecue recipe.

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