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Topic : "Spiessbraten" |
Gort
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Joined: 09 Oct 2001
Posts: 1545
Location: Atlanta, GA
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 Posted: Sun Jan 19, 2003 5:51 am |
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Hello to my fellow German human beings - I need your help.
When I visited my sister in Baumholder back in 1993, her husband had gone out to the market and bought some porkchops already seasoned with a Spiessbraten spice mix; they were to (this day still) the best damned grilled chops I had ever eaten. For years I have scoured farmers markets and recipe databases, but I have been unsuccessful in finding out just how to make Spiessbraten. Many online recipe forums have August Goerge's Spiessbraten for steaks, but what I had eaten almost seemed like a paprika based mix.
So what is the most common form of Spiessbraten in Germany? How can I make it? Is Goerge's recipe the standard? Does it change at all for pork?
Ich w�rde jede m�gliche Hilfe sch�tzen! Danke!
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- Tom Carter
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ReAktor
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Joined: 05 Aug 2002
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Location: Frankfurt/Germany
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| Posted: Sun Jan 19, 2003 11:10 am |
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Hi Tom,
Personally I have never heared about August Georg. I think every region here has its own recipe for Spiessbraten. I prefer the Saarlandian version.
I will go and ask my father for our family recipe...
In the mean time, why not try that one here:
http://recipes.wenzel.net/recipe.epl?id=951
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Gort
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Location: Atlanta, GA
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| Posted: Sun Jan 19, 2003 11:43 am |
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Thanks ReAktor!! Maybe a better description will help; my brother-in-law had bought these pork chops already seasoned from a local butcher's shop; the seasoning appearred reddish orange in hue. They were delicious (with hot bread, potatoes)! Thanks again!
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- Tom Carter
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ReAktor
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Location: Frankfurt/Germany
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| Posted: Sun Jan 19, 2003 12:45 pm |
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The Saarlandian version includes red wine for the marinade...  Stay tuned...
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ReAktor
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| Posted: Sun Jan 26, 2003 5:07 pm |
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Have asked for the receipe, translating... please stand by...
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Gort
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| Posted: Sun Jan 26, 2003 6:12 pm |
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You da man! I wait patiently.
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