SPIESSBRATEN
BEEF STEAK
sometimes called , August Goerg's Grilled Steak
1 large T-Bone steak (just over 1 lb), at least 1 1/4 inches thick, per person
1 shallot or small onion chopped
freshly ground black pepper
pinch mace
Mix together the shallot or onion with the pepper and mace. Insert a few shallot pieces into the steak using the point of a small knife.
Coat the steak with the shallot mixture, pressing it in so it will adhere.
Remove the loose shallot pieces and grill the steak (over a fire of oak logs, says August Goerg, from which the bark has been removed).*
Take the steaks off the grill while they are still pink inside. Sprinkle them with salt.
*Note: A special grill is used, suspended with 3 chains from an iron tripod and constantly swinging through the flames.
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SPIESSBRATEN
(Rolled) BEEF , 2 lbs of Beef Sirloin or flank Steak
PORK, pork loin that has been flattened. You do this by cutting it in a reverse jelly roll. Then flatten it out with a meat hammer.
We recommend to prepare the meat one night before. Spice it with salt,
pepper, onions and garlic as well. Cut the onions in little pieces and
fill the meat with the onions. Roll the meat and tie it with
string. The next day you prepare your fire, put the meat on a stick and
turn it for 1 1/2 hours or put it on a rotisserie.
Now cut meat in slices.
B-man
