1/3 Photos of Spiessbraten, Idar-Oberstein Style
Susie #3's Note:
This is a traditional recipe from my home town, Idar-Oberstein, in Germany. The meat is grilled on hardwood fire, using a metal tripod with a fire pan attached to the bottom of the tripod legs and the actual grilling surface hanging from the top of the tripod. If you are interested in a picture of this type of grill, let me know and I will post one. You can use any kind of meat with this recipe. Even half chickens turn out wonderful. Our favorite is pork tenderloin, however. The spice measurements are per pound of meat, so you cannot go wrong if you stick to these measurements. We figure that one pound of meat serves two people nicely. The "pinches" in the measurements are my Mom's pinches: pick up as much as your thumb, index and middle finger can hold.
My Private Note
Units: US | Metric
- 1Mix the spices with your hands, squeezing the onions until they get juicy.
- 2Place some of the spice mixture in a dish, place the meat on top and cover with the rest of the mixture.
- 3Cover the dish and marinate for at least 3 hours or up to 6 hours. I don't recommend to marinate over night because the onions will turn bitter.
- 4Fire up the grill and when it has its cooking temperature, remove the marinade from the meat and grill to desired doneness.
- 5If you go with pork tenderloin, make sure you don't overcook the meat. Take it off the grill when it is still flexible when you press on it with your finger. Place it in an oven dish, cover it and let it rest in the oven at about 200 degrees for 10 minutes. This gives the juices a chance to settle and the meat will be soooo tender.
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Nutritional Facts for Spiessbraten, Idar-Oberstein Style
Serving Size: 1 (310 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 342.6
- Calories from Fat 111
- Total Fat 12.3 g
- Saturated Fat 4.2 g
- Cholesterol 149.6 mg
- Sodium 423.7 mg
- Total Carbohydrate 8.2 g
- Dietary Fiber 1.1 g
- Sugars 3.2 g
- Protein 47.3 g