The Dutch Oven is an indispensable part of the barbecue scene. In the cast iron pot, many meals can be prepared, including a delicious layer of meat.
Who has never heard of layer or meat in the Dutch Oven, which should now read on. The Dutch Oven is a pot made of cast iron, of course with a lid. This is preferably heated with briquettes. From above and from below. And layer of meat is the most famous dish from the barbecue scene, which is prepared therein. The beauty of it is, of Course, you can slide the Dutch Oven in the oven and there…
What’s the matter now layer the meat?
this is a very simple but delicious dish. the is marinated neck sliced pork for 24 hours and then in the Dutch Oven layered . Alternately with peppers, onions and potatoes. Over the top just a BBQ-sauce. And the Dutch Oven is then fired from the top and the bottom with briquettes, for about three hours. Alternatively, you can set the Dutch Oven but also 160 degrees in the oven . And who does not have a Dutch Oven, just use a roasters with lid .
And what supplements there are to the layer of meat?
That is the Great thing: onions, peppers, and potatoes are the side dish to the layer of meat in the Dutch Oven mitgegart. It is, therefore, a classic One-Pot dish . If you like, served in a small colorful side salad. That was it but also already.
+ Smart-layers is half the battle.©Matthias Würfl
What should I be aware of the layers?
is Actually layered, that is always nice alternately. And it recommends the Dutch Oven or roasting pan, which is used to set up – so you do the layers much easier.
what are the other dishes is the Dutch Oven?
best stews such as, for example, a leg of lamb or braised beef. But you can make pasta in it also steam, Chili con Carne, or cinnamon rolls prepare. For barbecue Fans, the Dutch Oven has become in recent years a Must.
layer of meat from the Dutch Oven
servings: 7
preparation time: 30 minutes
preparation time: 3 hours
waiting period: 24 hours
ingredients layer the meat from the Dutch Oven
2 kg pork neck 5 large potatoes 6 red peppers 4 large onions 8 cloves of garlic 1 bunch of Maggi herb (fresh) 1 bunch of Chervil (fresh) 1 bunch of mugwort (fresh) 2 sprigs of rosemary (fresh) 6 TBSP sunflower oil 300 g bacon, 300 ml of BBQ Sauce 1 TSP salt 1 TSP pepper
How do you prepare to layer the meat in the Dutch Oven to the neck
The pig (if he is not yet cut open) in one centimeter thick slices and serve with sunflower oil and RUB in and season with salt and pepper. The herbs and the garlic in small pieces and under the meat mix. Marinate the meat for 24 hours. Onion, potato and bell peppers in thick slices cut. The Dutch Oven (if preparing in the oven in a roasting pan) with the bacon on the floor lay out. The Dutch Oven (roasting pan) so it is upright, and the meat alternately with onions, peppers and potatoes one layer. And then again to really put the BBQ Sauce on everything. The Dutch Oven (casserole) with a lid. For cooking with briquettes 7 briquettes under the Dutch Oven and 14 on the lid. After 90 minutes, again a new briquettes, place. For preparation in the oven: Just put this on 160 degrees and the roasting pan for 3 hours in the tube.
recipe for layer the meat in the Dutch Oven in the Video
Anja Auer is editor-in-chief of the BBQ & Food magazine, “the woman at The Grill”. By the way, it runs the largest YouTube channel on the topic of “grilling”, which is produced in the German speaking area of a woman. Most of the recipes but not only, on the Grill, but also on the stove and in the oven. You can find more recipes on www.die-frau-am-grill.de and the YouTube channel www.youtube.com/diefrauamgrill
