Kistenbratl with bread dumplings

➊ Trim the meat and bring it into shape the day before, removing the thin extensions from the neck meat; these will be grilled or fried another time. Score the skin lengthwise and crosswise (not diamond-shaped) so it can be cut more easily later. Now rub the meat with the Kistenbratl seasoning, wrap it in cling film, and let it rest overnight in the refrigerator.

➋ On the day of roasting in the box, bring the meat to room temperature before starting the grill and heat up the box. Pour the roasting fat from the last box roast or pork lard and a splash of beer into the grease drip pan. Place the pork necks skin-side down on the grate and close the box with the fire pan. Then build a slightly larger fire, as the box is still relatively cold at this point. After that, continue heating moderately by adding wood. After about 1-1 ½ hours, turn the meat to its side, baste with the pan juices from the grease pan, and cover the now visible skin with the ribs. Continue heating moderately, and after another 1-1 ½ hours, turn the meat to the other side, baste again, and cover the visible skin. Additionally, place the pork belly skin-side down on the grate; it will remain in the box for about 2 hours, depending on its thickness. Continue heating moderately.

➌ Once the pork necks have been exposed to top heat on three sides and have taken on a beautiful color all around, it's time for the task that makes a perfect box roast: the skin needs to crackle. To do this, turn the skin side of the neck roasts upwards. The ribs go to the "common folk," the dog, or the trash can...

➍ Now a lot of fire needs to be added; it's important to have thin, dry wood available for quick energy. From now on, you'll need to check inside the box more frequently: as soon as the crust starts to turn black, the heat must be reduced immediately. This requires a bit of practice. If everything is done correctly, it's like a popcorn machine, and you'll be rewarded with many wonderful pops.