John Myers
Meat: Rolled Roast from Grill
The perfect meat: rolled roast from grill recipe with a picture and simple step-by-step instructions.
- 1 Pc. Pork neck, about 1.5-2kg
- 150 g Roasted onions
- 10 Discs Jerky meat, thinly sliced
- 1 bunch Chopped parsley until smooth
- 1 tbsp Salt and pepper
- 1 tbsp Mustard extra hot
- 1 Toes Chopped garlic
- Such a decent roll roast is a fine thing. A delicious crust on the outside, then tender and spicy on the inside. Doesn’t your mouth water while reading? You just have to dare to try such recipes. It is worth it! The nice thing about it is: It’s not difficult at all to conjure up such a roast on the grill. To be honest, there is actually very little magic involved. I had always presented such a roll roast to be much more complicated than it is and was really thrilled when I got to know this recipe in a barbecue seminar. Among other things, that was one of the reasons why I absolutely wanted to take part in such a seminar: Somehow, you always have a little respect when you venture into such a dish. It would be annoying if you mess up a good and not very cheap piece of meat while preparing it and the invited grill guests get nothing on their plates. The barbecue seminar was therefore ideally suited to allay my fear of roll roasting – after all, not much can go wrong when trying it out under professional guidance.
- 1. First cut open the pork neck using the liquorice snail principle. I. E. You put the good piece in front of you, cut it at the lower end and then roll it to the side while you continue cutting. This creates a fairly large, rectangular “meat flap”. You season this with salt and pepper and spread the hot mustard and the crushed garlic on the meat. 3. Next you cover the entire area with bacon strips and sprinkle the fried onions and chopped parsley over them. Distribute everything evenly.
- 4. Now roll up the roast again and tie it with the roast string. That sounds more complicated than it actually is: The best thing to do is to simply form loops of sufficient size with the cord by twisting it twice. Then slide this loop over the roast and simply tighten it – then the next loop comes directly. So you don’t make any real knots, just put loops that hold by twisting the coarse roast string twice.
- 5. Then the roll roast is ready for the grill. This should be preheated to approx. 200 ° C with indirect heat. If you have a few wooden smoking chips (I like to use hickory), the roll roast is definitely a recipe that is worth using for additional flavor. So just hit the hot coals with it – of course only after you’ve soaked it a little.
- The roast does not have to be turned and has a cooking time of approx. 1 – 1.5 hours. The best thing to do is to check the core temperature with a meat thermometer. When the middle of the roast has reached approx. 78 ° C, it is done. Then just cut into slices and enjoy. I wish you a great and hopefully successful barbecue evening!
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