Meat Roast from Weber Grill
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 min |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 2 kg pork neck, released
- 1 tablespoon salt
- 2 tablespoon marjoram
- 1 tablespoon thyme
- 3 tablespoon mustard
- some pepper
- 0.5 ½ bottle beer (black beer)
- 3 tablespoon oil for brushing the skewers
- 1 ½ bottles beer (black beer) for the drip tray
- possibly water, hot for refilling
Print Recipe
Pin Recipe Instructions
- Divide the pork neck lengthways and crossways to make 8-10 large cubes. Mix the meat with all the ingredients. Place the meat cubes close together in a deep bowl. Let marinate for at least 24 hours, turning several times.
- Pat the meat cubes dry, stick them on skewers and brush with oil. Pour the rest of the black beer into the drip tray. Pack 1 handful of hickory chips in aluminum foil, prick and place on the glowing coal. Indirectly grill the roast for a total of 1.5 hours. The meat needs to be pretty dark when it`s done.
- After 45 minutes, if necessary, pour some hot water into the drip tray so that the frying stock does not burn on. The ready-cooked pieces of meat can e.g., As with the Brazilian grilling Rodizio can be cut from the skewer directly on the plate.
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