Heat the grill with briquettes and some charcoal so that no more than a quarter of the surface is covered. Cut the onion into large rings. In an iron pan, drain some butter over the embers and brown the onion rings in it, then remove and set aside
Sear the meat on all sides on the wire rack over the embers. If the flames hit up, that`s no problem. For reasons of appearance and taste, the meat should be browned and show clear traces of rust.
After searing, place the meat well away from the embers and pierce a wireless roasting thermo in the middle of the thickest part of the meat. Close the lid and keep the internal temperature of the grill at 100 - 120 ° C. Occasionally a few briquettes have to be added. It is best to bring these up to a certain temperature in the chimney. The temperature rises gradually in approx. 2 - 3 hours. When the core temperature has reached 58 to 59 ° C, it`s done. Remove the meat, wrap it in aluminum foil and let it rest for 20 minutes.
In the meantime, cut the spring onions into thin rings and the celery into small cubes.
While the meat is resting, melt some more butter in the iron pan on the embers and sauté the spring onion and celery in it. Finally add the large onion rings and let them warm up.
Slice the meat thinly against the fibers and season with salt and pepper. Briefly remove the onion and celery vegetables from the pan or push them to one side, skip some more butter if necessary, place the pieces of meat in the pan in a fan shape and spread the onion and celery vegetables on top. Serve in the heavy iron pan.
You get a particularly tasty, smoky taste if you soak wood shavings (I prefer hickory) in water for about 60 minutes, pour them off and put them on the glowing coals in the last hour of cooking.
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