Neck ridge in a kettle grill

Ingredients for 4 servings:

• 1,500 g pork neck (neck bone, in one piece, as evenly thick as possible)
• Paprika powder, smoked
• 2 stalks of curry leaves
• 2 sprigs of rosemary
• 6 sprigs of lemon thyme
• 3 stalks of savory
• 6 stalks of tarragon
• Pepper, from the mill, black
• Sea salt, from the mill

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

Remove the neck rib from the refrigerator 1 hour before preparation. Light the barbecue briquettes. Wash the meat, pat dry, rub generously with smoked paprika, and sprinkle with pepper and salt. You can use any herbs you like! I simply went wild in my herb garden and chose the combination. Wash the herbs, pat dry, and wrap them, including the stems, around the neck rib, like a rolled roast. Grilling is indirect, so distribute the coals to the left and right. I use a clay bowl as a drip tray, which I arrange with vegetables (onions, carrots, peppers, etc., whatever suits you). This way, I also have a vegetable side dish. My core temperature sensor tells me when the meat is cooked (77°C). I serve it with rosemary potatoes. The great thing about it is that the meat is super crispy on the outside and juicy on the inside! A dream! And totally easy! One more tip: I always make a larger portion than I need. That way, I have some left over for the next day. If you cook a few more potatoes at the same time, you can also make fried potatoes on the second day.