Spiessbraten and Spaetzle

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Very nice Oak. Leibling dat goot fodder from da fadderland. Tried my hand at the spatzle making a time or two. Dang think I would up covered head to toe with spatzel dough/batter and took days to clean up the mess. They was good though. Vowed to leave that chore to Frauleins from henceforth. Us inactive fatboys need all the carbs we can get huh?

bigwheel
 
bbquzz said:
Not sure I know what Spiessbraten and Spaetzle are, but it sure looks good enough to eat :D[/quo
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Spiessbraten is a butterflied boneless pork loin stuff with a sliced onion and a couple cloves of garlic. Then its cooked on the rotisserie and smoked with beech wood. I don't have any beech wood handy so I use red oak. Spaetzle is a hand made egg noodle that has a pinch of nutmeg.

The speisbratten was a big hit at last year's Oktoberfest.
Here's a link to the speisbraten. One thing I do in addition is to brine the pork loin so it is even more succulent. I also pull it around 145.

http://www.primalgrill.org/recipe_detai ... isodeID=38
 
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