Rostbrätel: Difference between revisions

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A Rostbrätel is a marinated cutlet of pig neck, that is grilled over charcoal. It is a Thuringia specialty, which is similar to Thuringia Rostbratwurst , the second grill specialty of the country.

The label "Rostbrätel" is common in west Thuringia and south Thuringia, very popular in certain regions (such as Jena). Colloquial "rust" is used in Thuringia for "grill" and "roast" "grill" uses (also "bräteln") for.

For preparation, about an inch cut of Schweinekamm or pork neck cutlet (with or without bone) is pressed (tenderized) and marinated from two to 24 hours. In addition, the cutlets are salted, peppered, Thüringer mustard (spicy mustard, such as brown or spicy mustard) coated, in layers with onion rings, into a bowl and marinated with Pilsner beer. In some recipes, garlic and Kümmel are added as further spices.

For the roast, the charcoal grill is not heated up too strongly, that rust with bacon rubbed in order to prevent the fastening, and the meat put on. While the meat is gently cooked over moderate heat, it is basted after every turning point with the Marinade or with gently shaken beer directly from the bottle. That serves to improve the taste, and also prevents drying of the meat on the top. Moreover the cooking temperature is regulated through gently spraying beer on the glowing charcoal, and the climbing steam helps cook and flavor the meat.

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	For preparation, about an inch cut of Schweinekamm or pork neck cutlet (with or without bone) is pressed (tenderized) and marinated from two to 24 hours. In addition, the cutlets are salted, peppered, Thüringer mustard (spicy mustard, such as brown or spicy mustard) coated, in layers with onion rings, into a bowl and marinated with Pilsner beer. In some recipes, garlic and Kümmel are added as further spices.		For preparation, about an inch cut of Schweinekamm or pork neck cutlet (with or without bone) is pressed (tenderized) and marinated from two to 24 hours. In addition, the cutlets are salted, peppered, Thüringer mustard (spicy mustard, such as brown or spicy mustard) coated, in layers with onion rings, into a bowl and marinated with Pilsner beer. In some recipes, garlic and Kümmel are added as further spices.

	For the roast, the charcoal grill is not heated up to strongly, that rust with bacon rubbed in order to prevent the fastening, and the meat put on. While the meat is gently cooked over moderate heat, it is basted after every turning point with the Marinade or with gently shaken beer directly from the bottle. That serves to improve the taste, and also prevents drying of the meat on the top. Moreover the cooking temperature is regulated through gently spraying beer on the glowing charcoal, and the climbing steam helps cook and flavor the meat.		For the roast, the charcoal grill is not heated up too strongly, that rust with bacon rubbed in order to prevent the fastening, and the meat put on. While the meat is gently cooked over moderate heat, it is basted after every turning point with the Marinade or with gently shaken beer directly from the bottle. That serves to improve the taste, and also prevents drying of the meat on the top. Moreover the cooking temperature is regulated through gently spraying beer on the glowing charcoal, and the climbing steam helps cook and flavor the meat.