Summary

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

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Instructions

1. 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.
2. 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.
3. 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.