Rostbrätel

A Rostbrätel (or Thuringian Rostbrätel ) is a slice of the marinated pork that is grilled over charcoal. This is a Thuringian specialty that is next to the Thuringian bratwurst the second barbecue specialty of the country.

The term Rostbrätel is particularly common in West and Southern Thuringia Thuringia, in some areas (eg Jena), the old name has receive Rostbrätchen. Colloquially and " fry " in Thuringia " rust" for " Grill" (also called " Barbecuing " ) used " grill " for.

To prepare the traditional two to three centimeters thick neck chops are plated flat (with or without bones). From Pilsener beer or dark beer a marinade is made with onions, garlic, mustard, caraway, marjoram, salt and coarse black pepper. The Rostbrätel be marinated cold for 12 to 48 hours. The Brätel are completely covered with the marinade, so that they do not dry out on the surface.

For roasting the charcoal grill is not too fired up, the rust rubbed with bacon, to prevent sticking, and placed the meat. While the meat is cooked over moderate heat, it is watered after each contact with the marinade or sprayed with slightly geschütteltem beer straight from the bottle. This serves to improve the flavor, but also prevents the drying of the meat on the upper side. Moreover, by dripping on the glowing charcoal beer regulates the cooking temperature, and the ascending vapor contributes significantly to the fermentation and flavor development.