Balkan Shake Meat with Sofia Salad

This is how the Balkan shake meat becomes:

1. Cut the meat in all its pork neck beauty into 8 to 10 cm large and 5 to 2 cm thick slices. Place under cling film. Knock lightly. Do not hit your thumb. Could hurt . .
2. Without foil, season with less salt, but more pepper and plenty of garlic granules. Pour into the selected large saucepan (which can also be placed on the grill). Mingle. Lid on it. To keep. Shake well.
3. Peel onions that have been in cold water for at least 2 hours or, even better, a whole night. Cut into thin rings. Pour into the large pot with the seasoned and already vigorously shaken meat slices. Mix everything together properly. Put the lid on, not yourself, but on the pot. Cover and place in a cool corner for at least 120 to 180 minutes or 2 to 3 hours. Don’t go shopping now and maybe bring a sack of charcoal with you, but get the pot out of the corner every now and then. Then always shake vigorously.
4. Take the comb disks out of the pot. Put the onions back into the pot. Grill the meat on both sides on the hot grill for 8-10 minutes until juicy. Deglaze with a little beer every now and then. Return to the pot. Use all the grill staff that is still available. Lid on it. Shake vigorously. Place on the hot grill grate for another 15 minutes. Shake everything vigorously again before opening and serving.

This is how the Sofia salad is made:

1. In the free grill time (if not available: guests can do the same) peel cucumbers. Slice or cut into thin slices.
2. Mix the vinegar, oil, honey, yogurt and mustard together well in a bowl. Season with plenty of finely chopped dill, salt, pepper and 2 pinches of sugar. Mix in the cucumber slices. Let it steep for 15 minutes. Garnish with egg quarters to taste and grill fancy.

And this is how it is served next to or on the G ri l l:

1. Arrange Balkan shake meat with the onions on the meat on plates. Sprinkle with fresh parsley. In addition there are rustic slices of farmer’s bread, definitely this Sofia salad, maybe a real Thuringian bratwurst with it and a fresh light from the opened box – if there is still something left. . .

Koch-Sepp tip, the first:

1. That can also be on the grill: Wash the garlic bulbs easily – but never peel them! Halve large tubers horizontally. Cut a lid off the top of the small ones. Brush the cut surfaces with oil. Place the prepared tubers on the edge of the grill grate over the embers. Then grill on both sides; takes about 20 minutes. The outer shells may turn black! When the 20 minutes are over, gently squeeze the garlic cloves: the garlic must give way. Squeeze the garlic puree out of the cloves, spread the slices of farmer’s bread on pieces that are not too thin, salt, pepper, enjoy and cancel the dentist’s appointment for the next one. . .

Koch-Sepp tip, the second:

1. Prepare a Swabian (simple) potato salad at least 1 hour before grilling: Wash 1 kg of small potatoes. Cook with the peel. Peel still warm. Cut into thin slices. Wash 1 cucumber. Peel. Slice it into slices. Mix with the potatoes in a bowl. Peel 2 onions. Chop finely. Bring 0.25 l of instant broth with 5 tablespoons of vinegar, a little salt, 1 pinch of sugar and the onions to the boil. Mix with 1 tbsp hot mustard and 4 tbsp salad oil. Pour over the salad. Mix everything carefully. Season to taste with pepper and salt.

Koch-Sepp addendum:

1. If you caught a tough piece of what was served to you from the grill, it wasn’t the best piece of the pork neck: just like a streak of happiness.

Well then: successful grilling!

1. And maybe read through my tip “Koch-Sepps Küchen-Eck-thoughts III” beforehand. . .