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 tbsp each of brown sugar, turmeric, allspice, cayenne pepper, thyme, garlic granules, and onion granules
• 1 tbsp sweet paprika powder
• 2 tsp ground cumin
For the marinade:
• 1/2 jar of Ticino fig mustard
• approx. 2 tbsp ketchup
• 2 tbsp olive oil
• 1 tsp Herbs de Provence
• Pepper and salt to taste
• 1 “herb brush” made from fresh thyme sprigs
For the rosemary potatoes:
• 1.5 kg Triplets
• Sea salt and freshly ground pepper
• 2 tbsp rosemary needles, finely chopped
• a little olive oil
• A handful of hickory chips for smoking
Accessories are available in the shop!
preparation
➊ The evening before smoking, prepare the rub and rub it all over the pork neck. Wrap tightly in cling film and let it rest in the refrigerator overnight. About 1 hour before grilling, remove the meat from the refrigerator and the cling film.
Scrub the potatoes well, halve them lengthwise, and then quarter them. Place them in a heatproof baking dish, sprinkle with rosemary, season with salt and pepper, and drizzle with plenty of olive oil.
➌ Prepare the ceramic grill (or smoker) for indirect grilling on two levels at 120 to 140 °C. Place the meat on the grill rack and the potatoes underneath. The meat juices should be able to drip onto the potatoes.
Add hickory chips to the embers and smoke the food for the first half hour. Grill the meat until it reaches an internal temperature of approximately 72°C, allowing about 2 hours of grilling time.
➎ Mix the marinade ingredients and brush the roast with a thyme brush about three times while grilling. Briefly check the potatoes for doneness; once they are cooked, remove them from the grill, set them aside, and if necessary, place a bowl of water or apple juice under the meat.
➏ Before slicing, let the meat rest, covered, for 15 minutes; during this time, reheat 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 since been its editor-in-chief, opinion leader, and a sought-after expert in the German BBQ scene.
Recipe from FIRE&FOOD issue 02/2019
