Editing Schwenker

Schwenker (German: [ˈʃvɛŋkɐ] ⓘ) is a local term from the German state of Saarland, the Mosel Valley and big parts of Rheinland Pfalz and is used in three ways, all relating to the same grilled meat:[1]

Schwenker or Schwenkbraten is a marinated pork neck steak which originates from the Saarland (known there as Schwenksteak) and is grilled on a Schwenker (2). Normally either a green herb or red paprika marinade is used when preparing Schwenkbraten. Traditionally, Schwenkbraten is made of pork, but turkey variants have also become popular recently. Schwenkbraten are about the size of a hand in length and width and are about 1 cm to 3 cm thick.
A Schwenker is a grill on which the Schwenker steak typically is grilled. The Schwenker consists of a fire bowl (or just the camp fire) and a swinging grill hung from a tripod or in fewer cases from a gallows-like structure. Schwenkers are sometimes created from various handy materials in an impromptu fashion, but “Schwenk-Grills” can be purchased in local supermarkets, and in DIY stores.[2]
A person who operates the Schwenker grill is also called Schwenker or less frequently, Schwenkermeister.[3]
Grilling is done over an open beech wood fire. Charcoal is sometimes used, but that is regarded as sub-standard because the beech smoke is considered to be an important part of the process. Gas-fueled grills are never used (except in commercial snack bars).

[[Category:Cooking techniques]]