Neck roast with rosemary potatoes
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Smoker/ceramic grill, cling film
Ingredients
• 1 kg pork neck
For the rub:
• 2 tsp salt
• 2 tsp black pepper
• 1 tablespoon each of brown sugar, turmeric, allspice, cayenne pepper, thyme, garlic granules, onion granules
• 1 tbsp sweet paprika powder
• 2 tsp cumin, ground
For the marinade:
• 1/2 glass of Ticino fig mustard
• approx. 2 tablespoons ketchup
• 2 tablespoons olive oil
• 1 tsp herbs of Provence
• Pepper and salt to taste
• 1 “herb brush” made from fresh thyme sprigs
For the rosemary potatoes:
• 1.5 kg treble hooks
• Sea salt and pepper from the mill
• 2 tbsp rosemary needles, finely chopped
• some olive oil
• Handful of hickory chips for smoking
Accessories are available in the shop!
preparation
➊ The evening before smoking, make the rub and rub it all over the pork neck. Wrap tightly in cling film and leave to rest in the fridge overnight. Take the meat out of the fridge and the foil about 1 hour before you start grilling.
➋ Scrub the potatoes well and cut them in half lengthwise and then into quarters. Place them in an ovenproof casserole dish, sprinkle with rosemary, season with salt and pepper and pour plenty of olive oil over them.
➌ Prepare the ceramic grill (or smoker) for indirect grilling on two levels at 120 to 140 °C. Place the meat on the grill and place the potatoes underneath. The meat juices should be able to drip onto the potatoes.
➍ Place hickory chips on the embers and smoke the food for the first half hour. Grill the meat until it reaches a core temperature of around 72 °C, allowing around 2 hours of grilling time.
➎ Mix the marinade ingredients and brush the roast with the "thyme brush" about three times while grilling. Check the potatoes' cooking status briefly; as soon as they are ready, remove them from the grill, put them to one side and, if necessary, place a bowl of water or apple juice under the meat.
➏ Before cutting, let the meat rest covered for 15 minutes, while reheating the potatoes on the grill.
Recipe by Elmar Fetscher
Elmar Fetscher is a pioneer of the German BBQ lifestyle. In 2002 he founded Europe's largest BBQ magazine FIRE&FOOD and has been editor-in-chief, opinion maker and popular expert on German BBQ ever since.
Recipe from FIRE&FOOD issue 02/2019
