Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Schichtfleisch
Caruso
Posts: 43
last week I have made some "schichtfleisch" (i hope the translation is ok: schichtfleisch = layer meat)
this are the pictures:
greetings from Germany
Caruso
Comments
-
Looks interesting. Is that sliced pork shoulder?*******Owner of a large and a beloved mini in Philadelphia
-
I like the steel knuckles/meat pounder. Yeah, looks like pork steaks. Interesting for sure. Thanks for posting. Where in Germany are you?Columbia, SC --- LBGE 2011 -- MINI BGE 2013
-
looks tasty - You in Deutschland?
______________________________________________I love lamp.. -
Layered Meat = Awesomeness
-
yes, it is pork shoulder.
i live 20 miles from Cologne in Leverkusen
-
Wow, this looks soooooo tasty! Great pictures... thank you for sharing!
I'm Kristi ~ Live in FL ~ BGE since 2003.
I write about food & travel on Necessary Indulgences. You can also find me on Facebook, Instagram, and Twitter. -
Caruso said:
yes, it is pork shoulder.
i live 20 miles from Cologne in Leverkusen
I see Don Marco's rub in the first pic. Are you familiar with him?Steve
Caledon, ON
-
Great looking cook. A German friend gave me a beginer's cook book, lots of layered dishes, meat potatoes etc... Looks really good. A favorite of ours is zuricher gesschnetzeltes.Thanks for sharing.....Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
-
Chubbs said: I like the steel knuckles/meat pounder. Me too, but Caruso, doesn't that kill your fingers?!?
“Declare victory when you have retreated past the point where you started” - Don Tzu
Ogden, UT, USA
-
I Love Don Marco's Spices!
=======================================
XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
Tampa Bay, FL
EIB 6 Oct 95 -
Looks great thanks for sharing
-
Little Steven said:Caruso said:
yes, it is pork shoulder.
i live 20 miles from Cologne in Leverkusen
I see Don Marco's rub in the first pic. Are you familiar with him?
We were a long time in the same bbq team and we are good friends. -
He is a very talented guy for sure. Never seen him post here that I remember.
Steve
Caledon, ON
-
Man your grass is green...Green egg, dead animal and alcohol. The "Boro".. TN
-
Duh,
Thought you were talking to me. My grass is bright white
Steve
Caledon, ON
-
Categories
- All Categories
- 184.1K EggHead Forum
- 15.8K Forum List
- 460 EGGtoberfest
- 1.9K Forum Feedback
- 10.4K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 13 Valentines Day
- 93 Holiday Recipes
- 224 Appetizers
- 520 Baking
- 2.5K Beef
- 88 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 33 Salads and Dressings
- 324 Sauces, Rubs, Marinades
- 548 Seafood
- 175 Sides
- 122 Soups, Stews, Chilis
- 44 Vegetarian
- 102 Vegetables
- 313 Health
- 292 Weight Loss Forum