Suckling pig rolled roast from the grill скачать в хорошем качестве

Suckling pig rolled roast from the grill

Grilled Suckling Pig Roll A juicy rolled roast made from suckling pig, spicy and crispy on the outside, tender and aromatic on the inside. Ideal for the grill or smoker – pure meat enjoyment with honest craftsmanship. Ingredients (serves approx. 6–8 people) 2 kg suckling pig (boneless belly or shoulder, ideal for rolling) 2 tbsp. Petz's Rub "Yellowstone" (spicy and smoky barbecue seasoning blend) 1 tsp. Pink Stone Salt (slightly mineral, not too hot) 2 meters of butcher's twine (for tying the roll) Preparation 1. Prepare the meat Trim the meat if necessary (remove tendons and loose pieces) and place it on the meat side. Rub evenly with Pink Stone Salt and Yellowstone Rub – season both sides, but especially the inside. For more flavor, the rub can also be lightly massaged in. Then, tightly roll the meat up from the long side. Preparation 1. Prepare the meat 2. Tie the rolled roast Tie the rolled roast tightly with butcher's twine to keep its shape while grilling. It's best to place strings at regular intervals of approximately 2–3 cm and tie them lengthwise once at the end. Optional: Let the roast rest in the refrigerator for 1–2 hours to allow the seasoning to settle. 3. Grill Prepare the grill for indirect heat (approx. 160–170°C). Place the suckling pig rolled roast directly on the grill and sear all around, then place it on the storage rack. Close the lid and grill for approximately 2.5 to 3 hours, depending on the thickness of the roast. 🔸 Target core temperature: 70–72°C for juicy and tender 75°C for thoroughly cooked but still juicy If necessary, spray or brush with a little water or broth during the roasting process to prevent it from drying out. Optional: Create a crust (if there is a rind) If the roast has a rind: Increase the heat to approximately 220–230°C for the last 15 minutes. Place the roast directly over the heat and turn it regularly until the crust pops. 4. Let it rest and serve. Remove the finished roast from the grill and let it rest for 10 minutes to allow the juices to redistribute. Then remove the butcher's twine, cut the roast into thick slices, and serve hot. Serving suggestions: Fried potatoes, farmhouse bread, sauerkraut, or a strong mustard. Also delicious: spicy beans or grilled peppers. Link: BBQ Grill Seasoning: https://bbq-gewuerze4you.de/shop/Pete... Link: Pink Stone Salt: https://bbq-gewuerze4you.de/shop/Grob...