Indirect barbecue: wild boar leg with potato pans
Time
Preparation time: 45 min.
Cooking or baking time: 1 hour 30 minutes
Rest period: 12 hours
Total preparation time: 14 hours 15 minutes
After we got a new charcoal grill with thermometer, a few days ago we went to a barbecue course for indirect grilling in a cooking school. That was really good and so we tried it yesterday for the first time with this indirect barbecue.
ingredients
Meat:
- 400 g from the wild boar leg
- Rub spice mixture of your choice or your own mix
- 4 onions
- a little olive oil
Kartoffelpfännchen:
- 1.5 potatoes each
- olive oil
- 1 small piece of red pepper per pans
- rosemary
- Cubeb
Romana Salatherzen:
- olive oil
- chilli flakes
- nutmeg
- lemon juice
- Fleur de Sel
- Parmesan flakes
Chickpea salad:
- Chickpeas (possibly from the tin)
- Charlotte cubes
- fresh salad herbs
- olive oil
Tomato salad:
- tomatoes
- Charlotte cubes
- olive oil
- Salt, coarse pepper
- Knofi
- pomegranate syrup
- fresh basil flowers
preparation
- Arrange the salads with the ingredients and let them steep. Cut the potatoes into thin slices, put them fan-shaped in a small refractory dish, sprinkle with rosemary and cubeb pepper and drizzle with olive oil, put the pieces of paprika in the middle.
- Dry the wild boar meat, season with rub, wrap in foil and let it rest overnight, wrapped in foil.
- How to cook: Put the briquettes into the fireplace, let it burn for 30 minutes on the grill ... good opportunity to enjoy a drink?
- Put the meat in onion quarters (toothpick), insert the probe of an external roasting thermometer, place in a grill bowl with grate and close the lid of the kettle grill, wait until the meat indicates 71 degrees (the thermometer on the kettle grill shows around 180 degrees about 1.5 hours!
- Only open the lid once in a while to add the refractory bowls with the potatoes, just for the last 20 minutes!
- Keep the meat warm for a short while, the unkilled Roman halves from each side directly onto the grill for 3 minutes. Then sprinkle with lemon juice and a few olive oil drops, fleur de sel, chilli flakes, nutmeg and some Parmesan.
- Everything on the preheated plate g, for decoration a lettuce leaf with cranberries and daisies ?.
It tasted so good that I did not need the barbecue sauce.
