Started my Schwenker Build

[jarjarchef]

Man that turned out awesome!

Yea I think we are done with the bad driving luck...... I hope.....

She is on board, especially after I showed her your build.

 

[diggingdogfarm]

Schwenker seasoning and test

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• sqwib
• Nov 8, 2014

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• sqwib
• Nov 8, 2014

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• sqwib
• Nov 8, 2014

You do good work!!!!!! :biggrin:



~Martin

 

[sqwib]

You do good work!!!!!! :biggrin:



~Martin

Thank you

 

[sqwib]

Working on a video, I will post the build and the video in another thread after Manday 2014 and Killens pond 2014.

This is my first traditional German Recipe on the Schwenker, as a matter of fact its my first ever traditional German recipe.
 
This was a lot of fun, researching, building then bringing it all together and cooking.
 
Here is the recipe I used, the recipe was doubled for 6 pounds of meat, I however cut the onions back to 4 large onions, 4 onions was enough but next time I will do six large or 8-10 medium onions.
The meat stayed in the marinade not quite twenty four hours, I would have like to have marinated it 48-72 hours, next time I will.


Schwenkbraten
Ingredients:

(recipe doubled for 6 lbs.)

• 8 (8 ounce) boneless pork loin chops 4 lbs. (see note below) I used 6 pounds
• 8 onions, cut into wedges
• 1 cup vegetable oil
• 4 cloves garlic, crushed
• 7 dried juniper berries, crushed
• 1 tablespoon German stone ground mustard (sub spicy mustard or Dijon)
• 1 tablespoon dried thyme
• 1 tablespoon dried oregano
• 1 cup reisling wine (optional)
• 1 tablespoon paprika
• 1 tablespoon curry powder
• 1/2 teaspoon cayenne pepper (I cut this back from 1 tablespoon, thank goodness I did.)
• 1 teaspoon ground black pepper

Directions:

• Pound the onion wedges slightly on a cutting board then Place the onion wedges in a bowl. Use a large spoon to gently press the onions a bit more until they release some of their juices. Combine the oil, garlic, juniper berries, mustard, thyme, oregano, paprika, curry powder, cayenne pepper, and black pepper with the onions and mix to combine.

• Place the steaks in a large ziploc Bag. Pour the marinade over top of the pork. Add a cup or two of Reisling Wine (optional),  Place ziploc in a pan in case of leaks, Refrigerate for at least 48-72 hours.

• Remove pork from marinade and allow to come to room temperature as you preheat the grill. Wrap the onions separately with foil to create a pouch. Discard marinade.

• Preheat grill for medium heat.

• Grill the pork steaks and onions until the pork is no longer pink in the center, about 10 minutes per side.

NOTE. If you can not find pork Sirloin steaks already cut, Buy a whole pork shoulder roast (or similar roast), debone it, and cut the meat cross wise, 1/2 to 3/4 inches thick to make steaks. These steaks will consist of several muscles with connective tissue and fat holding them together. This helps keep them juicy when cooked. They are also fairly inexpensive, but not tough.

I used a Picnic but left the bone intact.

Some say to use a pork Loin for this recipe and others say pork loin is too lean to cook over fire, I have to agree with the latter.

 

OK Let's get started.​

 

• Start a fire several hours before you are ready to grill.

 

• Steaks are cut to about 1/2" - 3/4" thick. Meat is cut to bone then the hacksaw was used to cut through the bone.

 

 

• I got tired cutting through the bone after the third steak using a hacksaw, I will be picking up a bone saw, soon! The rest of the steaks were sliced then cut around the bone, my preference is to leave the bone intact, is nice to serve it with the bone intact.

 

 

• Onions are quartered and pounded then ingredients are added.

 

• Juniper Berry substitute, 1 teaspoon per two juniper berries

 

• Everything is mixed and meat is tossed in mixed up to coat real well, then the meat is layered with the marinade. Marinade is forced into the meat.

 

• A sheet of plastic wrap is placed over the meat and the meat is weighted and placed in the refrigerator, the smell is simply amazing at this point.

 

 

 

• Bring the parents over as guinea pigs!

• Keep that Schwenker moving!

 

• Serve with potato salad and an ice cold "Warsteiner".

 

Notes/Observations
 

• Get a bone saw
• Place picnic in freezer a couple hours before slicing.
• Don't skimp on onions.
• Cook thickest steaks  longer, the thicker steak was not cooked thoroughly.
• Use extra oil

Flavor/Texture profile

• Gin works OK as a substitute for Juniper Berries
• Marinade 72 hours, the marinade flavor was awesome but more topical on this cook.
• Flavor was incredible, believe it or not, the curry is key in this recipe, I am not a huge curry fan but it really works in this recipe.
• There is no salt in this recipe, my dinner guests said it did not need any salt but I used salt on my dinner.
• This has a great steak like texture.
• It's like pork chops on steroids!
• Reheat - Pan fry works great

• Schwenkenbraten breakfast sandwich Panini (undercooked piece being fried)

 

 

How was the sandwich?

OK, but the pork was too thick for a breakfast sandwich, this would have been much better with a piece half as thick.

 

[dirtsailor2003]

Wow!! Points! That's quite the meal!!

 

[jp61]

 Nice job! Enjoy!

 

[jarjarchef]

Awesome!

 

[pc farmer]

Wow. I want no NEED one.

 

[diggingdogfarm]

Looks great!!!!!

SQWIB is the Schwenkermeister!!!!



~Martin :smile:

 

[oldschoolbbq]

Dang, Squib. I've been following you and you lost me long ago. Interesting stuff and wouldn't mind playing with you ideas however room is a constraint for me and $ too

.  I'm very content and fortunate to have . what I do .

I do have one question... does your Wife think your a 'nut' , mine does...

 

[sqwib]

 
Dang, Squib. I've been following you and you lost me long ago. Interesting stuff and wouldn't mind playing with you ideas however room is a constraint for me and $ too

.  I'm very content and fortunate to have . what I do .

I do have one question... does your Wife think your a 'nut' , mine does...

Yep, My friends think I'm nuts as well.

• free dog chain
• trashpick a round grate
• $6.00 swivel
• some bolts and you are good to go.

No need for a tripod, just need a way to suspend the grate

Space, that's a toughie, for me I wont use the tripod at home all the time, it will be suspended from my deck, directly over a smaller patio fire pit that I have, I'll have to throw something together and snap a few pics to show you

 

[oldschoolbbq]

Wish I still had your energy and $. Getting old sucks

 

[gary s]

Nice job,  Looks great  When will you be sending out samples?

Gary

 

[sqwib]

 
Nice job,  Looks great  When will you be sending out samples?

Gary

Gary to be quite honest, after eating some of this as leftovers I was left undecided on this recipe.

I fried a couple pieces and they were tasty but too much work and loss of meat trimming to eat, I don't mind a tiny and I mean tiny bit of fat especially when it has a good char, but the connective tissue was a bit of a bear dealing with, I ended up trimming one and dousing with barbecue sauce, THAT was pretty dam good.

I fried up some of the onions for a turkey burger I made last night and I was not FEELING the onions if you know what I mean, I could not eat them by themselves, however they were OK mixed in with the trimmed pork.

If I use this recipe again,  I will probably use a butt next time, cut it up and use the best pieces for the Schwenkbraten and the rest for pulled pork, the next step would be a Pork Loin which I am reluctant to try because it is so lean.

If that don't come out like I hope then I will try something like Chicken Thighs or a stuffed pork loin (maybe bacon wrapped).

I don't get it, the marinade smelled fantastic, the night of the dinner the onions and meat were fantastic, it was funny because after dinner and after getting washed up I could still smell the marinade on my hands and it was awesome.

So what gives? Am I being too critical the day after? Am I loosing my edge? Did my Hope of a good outcome win over my taste buds? Was it the Moonshine? Who knows, but I will keep working on this.

 

[gary s]

Sorry to hear that, Sure looked good.

Gary

 

[sqwib]

 
Sorry to hear that, Sure looked good.

Gary

It was, don't get me wrong... pretty much everybody liked it the night it was cooked but as far as leftovers it wasn't the same.

I think this has been the first time I have ever had leftovers that did not taste at all like the night it was cooked, I really think it has to do wit the onions, I have a piece I will be frying tonight without onions to test... it's the last steak and at a week old its gotta get eaten lol.

My wife will sometimes ask ,"What do you want for dinner"? my reply is usually, "whats next to go bad in the fridge", I eat based on shelf life lol.