The Meatwave: Barbecue & Grilling Recipes, Reviews, Tips, and Tricks


Thu Dec 14, 2017

Schwenkbraten Sandwiches

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I'm no master of German cuisine, and when I decided to host an Oktoberfest cookout of sorts, my first, and only, recipes I thought of were all of the wurst variety. I felt like I both wanted to cook and offer more than sausages to my guest, so did some research on other ubiquitous German grilled meats and came across schwenkbraten—marinated and grilled pork neck steaks. It seemed like schwenkbraten consisted of three things, all dubbed schwenker—the unique suspended swinging grill over a live fire for cooking, the person actually doing the grilling (or most correctly, the swinging), and the meat itself. Seeing as I had two out of three and, having never had schwenkbraten before, I was freed a bit of the confines of authenticity, it seemed like a decent choice to help fill out the menu with at least one thing that fit the theme was not an encased meat.

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