Alright my foodie friends! I have just learned of another BBQ technique that originates in Germany known as schwenker. Essentially, pork that has had a long marinade in onions and wine is direct-grilled over a wood fire (traditionally charcoal and grape vines). However, the grill is suspended from a tripod by chains and is kept in motion throughout the cook for even heat.
I am excited to give this a try! Here is my challenge to you: try schwenker for the first time, document it with pics or video on a sharing network like Flickr or YouTube and send me a link. I will link to the best ones here.
ARE YOU IN?? He are some links, including the original NPR story that caught my eye with the recipe they posted that I am going to try:
5 pounds pork chops (with bone) or pork neck cuts, seasoned with salt and pepper
5 pounds onions, chopped into wedges
Handful of thyme sprigs
1 cup Riesling wine
Mix the ingredients together in a container, and refrigerate for three days. Cook on the schwenker (tossing the onions and herbs on the grill as well), ideally over a grape vine fire, until done to your liking on each side.
* from Anne Junglen of Zeltingen, Germany, originally published by NPR.