Iberico Presa on Rosemary Potatoes
Recipe Facts
Difficulty:
medium ◉◉◉◎◎
Serves:
a 4 L Dutch Oven or 4-6 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Charcoal grill, briquettes, Dutch Oven
Ingredients
• 750–1,000 g Iberico Presa
• South American Rub of choice
(here: Rub Argentina by Boomers Gourmet)
• Rapeseed oil
• 1 kg small potatoes (Drillinge)
• 3 cloves garlic, pressed
• 1 tbsp rosemary
• Pepper
• Salt
• 100 ml olive oil for the potatoes
+ a dash for the mushrooms
• 3 king oyster mushrooms, sliced
For the caramelized onions with chocolate BBQ sauce:
• 2 red or sweet onions
• 1 tbsp brown sugar
• Rapeseed oil
• 1 tbsp chocolate BBQ sauce (see recipe)
For the chocolate BBQ sauce:
• 500 ml tomato ketchup
• 70 g dark chocolate, at least 60% cocoa
• 2 tbsp tomato paste
• 200 g brown sugar
• 150 ml light soy sauce
• 4 cloves garlic (alternatively 2 tsp garlic powder)
• 1 tbsp ginger (alternatively 2 tsp ginger powder)
• 1 tsp chili powder
• a little rapeseed oil for frying
Matching accessories can be found in our shop!
Preparation
➊ For the chocolate BBQ sauce, chop or grate the chocolate - it will melt faster. Finely dice the garlic and sauté in a little rapeseed oil until translucent, then add the tomato paste and lightly roast. Deglaze with soy sauce and add the finely chopped chocolate. As soon as the chocolate has melted, add the remaining ingredients, mix everything well and simmer for 5–10 minutes. Then blend with a hand blender until the garlic is finely crushed. Pour the sauce into clean jars and store in the refrigerator until ready to use.
➋ Light 30 grill briquettes so that they can fully ignite.
Pre-cook the potatoes in salted water for 10 minutes, then drain, and while still hot, marinate with garlic, olive oil, pepper, salt, and rosemary, and let steep until further processing.
➌ Place the Dutch Oven on 15 glowing briquettes to heat it up. Season the meat with the rub. Then add a little rapeseed oil to the Dutch Oven and sear the Presa on both sides. Afterwards, remove it, put the marinated potatoes into the DO, and place the meat on top. Close the lid and reduce the briquettes under the DO to 9-10 pieces. Place 15–18 briquettes on the lid to create strong top heat. This way, the meat can cook nicely and develop delicious roasted aromas.
➍ For the caramelized onions, preheat a pan with a little rapeseed oil. Then add the onions, sauté, and finally caramelize with the brown sugar. Afterwards, immediately add the chocolate BBQ sauce and mix everything well.
➎ Cook the meat to an internal temperature of 56 °C – 10 minutes before the end of cooking time, drizzle the king oyster mushrooms with a little olive oil, distribute them around the meat, and cook them along. As soon as the meat reaches the core temperature, remove it and let it rest for 3–4 minutes. The core temperature will increase to approximately 58/59 °C this way. Cut the Presa once in the middle with the grain and then carve against the grain.
➏ Arrange the Iberico Presa on the rosemary new potatoes and serve with the king oyster mushrooms and caramelized onions.
Tip: The chocolate BBQ sauce will keep for several weeks in the refrigerator, so it can be prepared well in advance..
Recipe by Jörg Grzeschiczek
Jörg Grzeschiczek, or Greschi for short, is a passionate BBQ enthusiast. As a master butcher and food technician, he combines craftsmanship with a love for grilling. The amiable networker shares his personal "Way of Barbecue" on his YouTube channel "Fireabend-BBQ mit Greschi."
Recipe from FIRE&FOOD Issue 01/2026
