Thank you for translating this video! I've watched the original several times and my German is quite rusty! Great dish the whole family enjoys, cheers!
This is exactly what I’ve been looking for to learn ideas to cook with my Dutch oven since 8m going to camping with family tomorrow thanks brother greetings from south Texas USA ,new subscriber and exited to learn new recipes to cook at camp sight
I loved the way you cooked the meat and have to remember this recipe and make it in my dutch oven and see how delicious it is. The broth is good for another dish when it is frozen in the freezer which I would do. Thanks for sharing this recipe with us and I hope others are as hungry as I am now.
Looks great but what’s the difference in layering it sideways compared to layering it straight up ? And the bacon weave why not just lay a package right on top without separating each slice ?
just guessing many because it's so fragile the twisting to get it out breaks it up. sideways it's already positioned to grasp and lift.. I'm gonna do this thing.
Great recipe! You didn't mention how many times you had to add coals over the 2 1/2 hrs. Maybe your German coals are much better than the ones I use in the USA.
Good point, I made "Schichtfleisch" a couple of times and I had to replace the coals 21/2 to 3 times when I made it. I hope this helps you as you have raised a very valid point there my dear man. BTW "Schichtfleisch" is melt in your mouth delicious. Wishing you a most outstanding day. Walk in Beauty, change the world ...
@@derickwilliams2195 Thank you, my friend. My girlfriend is of German heritage and forced me to learn the correct pronunciation of the dish! When it cools off here in Florida and we get back to camping I will try this dish.
@@samTollefson Oh you are such a lucky fellow being "forced" by his girlfriend LOL. I also need a female of the species in my life. Just as a hint but more tongue-in-cheek style, if you find a big enough tree you can do outdoor cooking any time. Take care and stay safe. Blessings
@@derickwilliams2195 There is one method of cooking with an iron pot that I have never seen on a UA-cam video that I would like to share with the community. Back in the 70's I used to trout fish with my buddies in the mountains of Southern WV, in the morning I would dig a hole about 1 1/2' deep and 1' wide and build a good fire in it, when it burned down a bit I would put a grate over it and cook breakfast, after that, I would fill my pot with my prepared mix of stew, (or whatever) cover the pot with heavy foil then put the lid on and cover again with foil, attach a coat hanger wire to the bail. After shoveling about 1/2 the burning coals out of the hole, I would lower the pot in, shovel the coals back over the pot and fill in the hole with dirt bending the wire down just under the surface so as not to trip over it. Now we would fish all day often getting back after dark and dig up a delicious slow-cooked dinner! I don't recall it ever being overcooked. The beauty was saving time with pre-preparation (more time for fishing) and no animals or snoopy people would know about it to mess with it while you are away.
@@samTollefson Hmmm, very interesting indeed. I have 3 words for you. Earth-oven, Hangi and Kleftiko. There lot of posts on Hangi. Take a look and see how they do it. All of the best and take care. D
My Question is Will the Dutch Oven Bake A Large 🎂 Cake? I mean with the Coals Both on Bottom and Top of the Oven. My other Question is How many Charcoals should be used in Baking?
You can cook anything in your Potjiekos pot! It might even be better, because of the rounded design of your pot the juices go up through the food in the middle of the pot and seep back down around the edges, this is what makes the Potjie Pot such an effective cooking tool. Just don't open to look at it all the time and use fewer coals on the top.
@@derickwilliams2195 You are welcome! Lookup a guy named Kruger (like the park in Africa) on UA-cam, he has many really good videos on cooking in a Potjie pot, and of course there are others. I have the #3 and love and use it often. It's hard to beat the flavors it delivers and it has longer legs than a dutch oven so is easier to work with over or beside a campfire I find.
@@samTollefson This is mighty kind of you. Yes I do know the gentleman you are referring to. His name is Ben Kruger and he sadly passed away in May this year. He was a household name as an actor as well in our country. I have tried a couple of his recipes and they worked rather well. In my analysis he tried to make "Potjiekos" simple and without too many ingredients and he succeeded. He will be sadly missed. R.I.P. Ben Kruger.
@@derickwilliams2195 Thank you for getting back to me with that information, I didn't know he had passed. He gave me a great insight into "Potjiekos" cooking which was counting the steam "burping" of the lid per minute to see if you are simmering too hot. That lead me to measure and discover that my pot had a 50/1000" gap between the lid and the pot and that it just steamed out. My OCD kicked in and I made a device with a rotatory motor to slowly spin the lid on the pot with valve grinding compound for several weeks to get them to a perfect fit. Now I can hear the "burping" and believe there is also a slight pressure cooking action going on, much better. RIP Ben Kruger and thank you!
My arteries are hardening as I watch this vid. For people with High Cholesterol, I am afraid this is way to much animal fat for us. It does look good tho, smell of bacon in general is a great smell. Dutch ovens are great
I just made this for a party and everyone loved it, thank you so much for this recipe
Thank you for translating this video! I've watched the original several times and my German is quite rusty! Great dish the whole family enjoys, cheers!
I want to thank you for this wonderful recipe and I'm trying it this weekend during our deer hunting trip, I know my group will love it.
This looks fabulous! And I love that you saved the juices as a stock for another sauce! New sub!
I've never seen anything like this it looks really good you have a new sub
Awesome! Will try for sure.
It was one of the best porkchop recipes ever in flavor and how tender it was, thank you so much!
FINALLY! Someone that explains with details! Thanks... you are a good teacher.
This is exactly what I’ve been looking for to learn ideas to cook with my Dutch oven since 8m going to camping with family tomorrow thanks brother greetings from south Texas USA ,new subscriber and exited to learn new recipes to cook at camp sight
Really nice
Looks delicious bro thank you
you are welcome
Great video!!
Danke für das tolle Rezept!
[Benutze das nächste Mal Edelstahlschüsseln. Sieht einfach apetitlicher aus als Plastikschschüsseln.]
great video
wow that looked awesome!! I would have added thick sliced potato too. thanks for sharing
A wonderful traditional German dish!
So easy and so tasty!
Thanks Larry. Its really amazing!
I loved the way you cooked the meat and have to remember this recipe and make it in my dutch oven and see how delicious it is. The broth is good for another dish when it is frozen in the freezer which I would do. Thanks for sharing this recipe with us and I hope others are as hungry as I am now.
Amazing from USA
Do you have the recipe for the sweet and Smokey seasoning.
Do you do quarter turns on the oven lid occasionally to make the heat more uniform?
I cannot find pork neck in Saint Louis Missouri. Would pork but be a good substitute?
This is awesome. I shared to my Facebook and Twitter pages.
Looks great but what’s the difference in layering it sideways compared to layering it straight up ? And the bacon weave why not just lay a package right on top without separating each slice ?
just guessing many because it's so fragile the twisting to get it out breaks it up. sideways it's already positioned to grasp and lift.. I'm gonna do this thing.
Hi, can I please have the recipe for the rub?
Thanks
Is "pork neck" the same cut as pork butter or shoulder? I don't see any cut of meat in USA stores called "pork neck".
How many pounds of pork is it to fill a 12-in 8 quart dutch oven?
Great recipe!
You didn't mention how many times you had to add coals over the 2 1/2 hrs. Maybe your German coals are much better than the ones I use in the USA.
Good point, I made "Schichtfleisch" a couple of times and I had to replace the coals 21/2 to 3 times when I made it. I hope this helps you as you have raised a very valid point there my dear man. BTW "Schichtfleisch" is melt in your mouth delicious. Wishing you a most outstanding day. Walk in Beauty, change the world ...
@@derickwilliams2195 Thank you, my friend. My girlfriend is of German heritage and forced me to learn the correct pronunciation of the dish! When it cools off here in Florida and we get back to camping I will try this dish.
@@samTollefson Oh you are such a lucky fellow being "forced" by his girlfriend LOL. I also need a female of the species in my life. Just as a hint but more tongue-in-cheek style, if you find a big enough tree you can do outdoor cooking any time. Take care and stay safe. Blessings
@@derickwilliams2195 There is one method of cooking with an iron pot that I have never seen on a UA-cam video that I would like to share with the community.
Back in the 70's I used to trout fish with my buddies in the mountains of Southern WV, in the morning I would dig a hole about 1 1/2' deep and 1' wide and build a good fire in it, when it burned down a bit I would put a grate over it and cook breakfast, after that, I would fill my pot with my prepared mix of stew, (or whatever) cover the pot with heavy foil then put the lid on and cover again with foil, attach a coat hanger wire to the bail. After shoveling about 1/2 the burning coals out of the hole, I would lower the pot in, shovel the coals back over the pot and fill in the hole with dirt bending the wire down just under the surface so as not to trip over it. Now we would fish all day often getting back after dark and dig up a delicious slow-cooked dinner! I don't recall it ever being overcooked.
The beauty was saving time with pre-preparation (more time for fishing) and no animals or snoopy people would know about it to mess with it while you are away.
@@samTollefson Hmmm, very interesting indeed. I have 3 words for you. Earth-oven, Hangi and Kleftiko. There lot of posts on Hangi. Take a look and see how they do it. All of the best and take care. D
Looks so good! Gonna give that a try! Thanks
That's a winner Jorn! Copycat here I come! Rock On!
haha thanks a lot!
My Question is Will the Dutch Oven Bake A Large 🎂 Cake? I mean with the Coals Both on Bottom and Top of the Oven. My other Question is How many Charcoals should be used in Baking?
Looks amazing
Sieht gut aus, werde ich auch probieren, danke
I enjoyed your video. It looks so good!
Looks great. Thanks for sharing
This looks absolutely amazing. Quick question please - can this Schichtfleisch also be made in a "Potjiekos" pot? Thank you for the post.
You can cook anything in your Potjiekos pot!
It might even be better, because of the rounded design of your pot the juices go up through the food in the middle of the pot and seep back down around the edges, this is what makes the Potjie Pot such an effective cooking tool. Just don't open to look at it all the time and use fewer coals on the top.
@@samTollefson Thank you sooo much for your reply and it does make a great deal of sense what you say. Wishing you a most fantastic day. Blessings
@@derickwilliams2195 You are welcome!
Lookup a guy named Kruger (like the park in Africa) on UA-cam, he has many really good videos on cooking in a Potjie pot, and of course there are others. I have the #3 and love and use it often. It's hard to beat the flavors it delivers and it has longer legs than a dutch oven so is easier to work with over or beside a campfire I find.
@@samTollefson This is mighty kind of you. Yes I do know the gentleman you are referring to. His name is Ben Kruger and he sadly passed away in May this year. He was a household name as an actor as well in our country. I have tried a couple of his recipes and they worked rather well. In my analysis he tried to make "Potjiekos" simple and without too many ingredients and he succeeded. He will be sadly missed. R.I.P. Ben Kruger.
@@derickwilliams2195 Thank you for getting back to me with that information, I didn't know he had passed. He gave me a great insight into "Potjiekos" cooking which was counting the steam "burping" of the lid per minute to see if you are simmering too hot. That lead me to measure and discover that my pot had a 50/1000" gap between the lid and the pot and that it just steamed out. My OCD kicked in and I made a device with a rotatory motor to slowly spin the lid on the pot with valve grinding compound for several weeks to get them to a perfect fit. Now I can hear the "burping" and believe there is also a slight pressure cooking action going on, much better. RIP Ben Kruger and thank you!
Thanks for the translation.
thanks a lot
That looks so yummy! 😋
oh yeah it was awesome
that's a perfect ketogenic meal
What if we added thick 1/2 inch sliced potatoes? Too much cooking time for them?
Gooden frargen in Z dutch aarven.Good work cheers.
Just subbed. Great channel :)
That looks great and delicious Jörn, big thumbs up! ;-)
Great video. New sub.
Awesome!
Yummy ..
I need to see this enclosure for cooking in your yard
You had me at “layered meat.”
haha mission accomplished :)
Great Job. Looks tasty as usual in your vids . . . . . Looking forward to more great stuff from your Pit, no matter be it english oder deutsch :)
Okay. You just made me want to eat my computer screen.
He Jörn,
this is hilarious!
I hope you're sleeping well,in you're klapprich Bettgestell. Nice Video, Unseren deutschen Akzent können wir nicht leugnen.Auch nicht mit Basecap.😉
My arteries are hardening as I watch this vid. For people with High Cholesterol, I am afraid this is way to much animal fat for us. It does look good tho, smell of bacon in general is a great smell. Dutch ovens are great
I've never seen Pork Neck. Those Euros don't waste anything.
What . . . no sauerkraut sauce???? Vsetko dobry
only one thing to say...……...dam