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Ingredients:
1 pound boneless pork sirloin,
Cut into 1 inch steaks. about 4 oz each. This is the preferred cut.
*Use pork loin if you want to reduce calories.
Marinade
1/4 cup oil, like vegetable or olive oil.
2 large onions, cut into thin rings
4 cloves garlic, crushed ( optional)
Spice Mixture Suggestions:
1 tablespoon German mustard
1 Teaspoon each of, use what is on hand or your imagination,
but not too many of them.
Thyme
Rosemary
Oregano
Curry (optional)
Juniper Berries (crushed or ground)
Paprika
Cayenne Pepper
Black Pepper
1 can dark beer ( for basting)
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Beechwood Smoker Chips 3 lb
 Beechwood Chips are the traditional wood
used for cooking Saarland food over a Schwenker
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Directions:
1. Cut the Pork Roast into 1 inch thick slices. or I also suggest Country style ribs which are often easy to find, and already cut to 1 inch slices and can be easily put in the marinade pressed down with onions.
For this web page I did both types of meats with 2 different spice mixtures. one was a lean pork loin, and the other was the country style ribs.
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Slice and mash the onions a bit to release their wonderful flavor |
Assemble all the ingredients for the marinade
if you desire some garlic go ahead and smash some and add to the onions.
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Mix the all the marinade and spice ingredients together in a bowl.
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Here I have used half of the onions on the bottom of the glass
dish and then place the steaks on top. I then pushed the steaks into the onions. so it makes good contact.
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Now put the other onions on top and push them into the meat.
Cover and refrigerate for at least 24 hours.
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Here is a Schwenker cooking the pork steaks.
You can use a standard BBQ grill and use soaked wood chips.
The result is not quite the same but still wonderful. |
Here is how I use wood chips on a propane BBQ.
I put the soaked wood chips on an old cookie sheet, and place right underneath the grates. |
It will quickly start to smoke. The temperature here is significantly lower
due to the cookie sheet and wood. So I will cover the BBQ and let it smoke for about 10 to 15 minutes.
The onions will saute nicely on the foil and pick up some of the smoke flavor. |
After I get a good smoke I remove the sheet pan and sear the steaks.
The on
high. The onions are cooking nicely.
When using pork loin steaks remember they dry out easy and get tough.
They can be a bit pink and be fine. They do not have to be well done anymore, according to the USDA.
If your steaks are very thick, baste the meat with dark beer from time to time to keep the meat moist. .
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Here it is served with radish salad that is very traditional
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Here is the finished plate, I put the pork steak on a french roll, and top with onions.
Some folks like German mustard or mayonnaise.
I like to slice the schwenkbraten, it is easier to eat this way
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Sides to serve with Schwenkbraten
Just plain sliced radish, cucumbers and red pepper is nice
Gurkensalat,
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