A grid arrangement for the Schwenkbraten
Schwenkbraten is a way that roast beef, usually pork, is roasted over a nascent open fire or bed of glowing charcoal. Unlike a barbecue, the grid with the meat is not static, but it hangs on a tripod. Due to the lattice, the grid slides over the heat source gently back and forth. The person who serves the schedule is called Schwenker or Schwenkmeister.
Schwenkbraten is done mainly in German Saarland, Hunsrück and Eifel. The pork used for this purpose is two to three centimeters thick with a weight of one to three ounces. Carbonade could be used here well. Other parts of the pig are also suitable, as well as other meat types and sausages. In those regions, they are not invited to come with food, but to come "Schwenken".
Swing barbecue, swing grill, tripod grill and swing grill are other names for the used device. Benefits
The advantage of this roster is that it's meat: Preparation
Day before roasting, the meat is marinated with oil, mustard, onion, garlic, pepper, thyme and paprika (powder). The meat must be at room temperature 4 hours prior to preparation. Depending on the size of the meat, the preparation time may vary from half to an hour. When the swollen meat - cooked in German "Schwenker" - is cooked traditionally, with a beard of beer.
Potato salad, noodle salad and beer are often served at the meat. Sources
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