Schäufele - traditional pork shoulder roast from Franconia
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- Опубліковано 7 лют 2025
- My go-to Thermometer Fireboard is now available in Europe. If you use this link (European customers only) bbqeurope.idev... I will get a commission. A great way to support my channel. Thanks folks.
I pulled the Schäufele at 198°F/92°C, cooking time @325°F/162"C varies between 3 to 4.5 hrs.
Please see this video for the butchery part or "how to obtain the Schäufele": • Schäufele butchery - s...
Stuff I use:
Meathead: The Science of Great Barbecue and Grilling (best BBQ book I know)
Amazon US: a.co/4fNEWHb
*Amazon Germany, Englisch: amzn.to/2zTVitI
*Amazon Germany, German: amzn.to/2zTiWq7
Slow’n'Sear:
abcbarbecue.com
German customers can order it here: www.slow-sear.de
Fireboard thermometer: www.fireboard.com
BBQ Guru Probe Tree:
a.co/1NTBzjw (Amazon USA)
Ikea Koncis oven pan:
www.ikea.com/us... (Ikea USA)
www.ikea.com/de... (Ikea Germany)
Ikea variable ribholder Variera (Ikea thinks it’s a lid holder, remove plastic feet please):
www.ikea.com/us... (Ikea USA)
www.ikea.com/de... (Ikea Germany)
Links marked with * are affiliate links. If you purchase something after using that link, I will get a small commission.
I lived in Ansbach for four years and this is by far the thing I miss the most.
about time you made it popular wherever you live now :-). Thank you for watching.
So cool seeing a traditional dish lile this. I really like watching it!
Thank you, after all your videos of local dishes gave me the idea for this. As for tradition, I might get expelled from Franconia for doing it on the grill and with smoke :-). But the dish really benefits from both.
Great job! Enjoyed the local cook. Makes for a great change in pace from the “usual” cuts. Keep up the good work.
Thank you, Steven. That was exactly my thinking. I have a few more coming up :-)
Oh this is really nice!! Love cooking with the skin on so get that cracklin crust - excellent!! I’m gonna have to try this. Challenge accepted! 👍👍
Barlow BBQ I’m honored and available for any questions you might have. Hope the butchery video helps
That looked mighty fine! Thanks for sharing this recipe with us. Now I am going to be in the lookout for the cut. Crushed this cook, awesome!
Thank you, took me a few tries to get it right and made me wonder, how other BBQ channels do it. I bet I am not the only one who shoots a bunch of videos for the bin :-). Did you see the butchery video I linked to in the description box? Feedback on how helpful that is would be much appreciated.
Spitzenmäßig! Mit dem Räuchern hat es ja auch super geklappt, dank dem Trick, die Hautseite abzudecken. ;-) Schaut sehr gut aus! :-) LG Alex
Haut und Rauch vertragen sich einfach nicht. Obacht: Wenn man die Hautseite am Vortag kräftig salzt, klappt's auch mit dem Knuspern :-)
Rouladen and Sauerbraten, please!
Rouladen ... I love Rouladen and we have a family recipe. I can sure do that. Give me a few weeks :-)
Ich glaub auf Deutsch wäre das wesentlich authentischer 😬
Steven Raichel du findest mich unauthentisch? 🤪