Marinated Onion Roll Roast

1. From now on I am also the proud owner of such a newfangled kettle grill with functions that the world has never seen before. So, in my simplicity, I looked for appropriate grill recipes at the KB. Unfortunately, the search function spat out everything possible on the subject of “barbecuing”, just not what interests me “burning” ;-), how I can get a piece of roast on this miracle piece.

Onion roll roast

1. Peel the onions and garlic cloves, dice finely and mix well, store in a bowl for further use
2. Cut the pork neck open so that a rectangular as even as possible strand of meat is formed (I’m not particularly talented there, but even I managed it, the only requirement is a suitably sized knife, if not, have the butcher prepare it)
3. Brush the inside with the mustard and cover with the onion / garlic mixture. Sprinkle with nutmeg and pepper from the mill to taste
4. Now roll up the roast meat like a roulade and tie it with kitchen twine
5. Mix the rapeseed oil, onion-garlic mixture, soy sauce and paprika powder well, put some of it in the freezer bag, place the roast on top and cover with the rest of the marinade. Close the freezer bag and carefully massage the marinade into the roast, if you are sure that the tie will hold, you can also be a little less careful here.
6. Park the roast in the refrigerator overnight and turn it over and over again whenever the opportunity arises
7. Fire up the grill and sear the roast meat on all sides over direct heat for approx. 8 minutes
8. Finish cooking on indirect heat in approx. 60 minutes with the lid closed. The roast should have a core temperature of 73 ° C. If you want to grill baked potatoes or vegetables (e.g. zucchini), you can simply put them on the grill after about 15 minutes (wrapped in aluminum foil). After 15 minutes, remove the zucchini from the grill and peel them off the aluminum foil
9. Because I didn’t have much to do during the grilling, I peeled and pitted 6 vine tomatoes, peeled an onion and cut it into rings and coarse pieces. After 60 minutes, my roast had not yet reached the required core temperature, so then …
10. 11 ….. put the universal pan on the grill, put in the rest of the marinade, add the tomatoes and onions and pour on the leftover red wine from the kitchen. The roast is draped on top, the baked potatoes are cut around it and the zucchini pieces are also sorted. Put the lid on and let it smuggle again under observation for 15 minutes. When the red wine has evaporated, pour more …
11. Juhu, the core temperature has been reached – remove the roast from the grid and let it rest for approx. 10 minutes. In the meantime, arrange the baked potatoes and the vegetables – this time we wanted to add tzatziki to tzatziki, cut the roast and serve …
12. Good hunger!