Schwenker
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The term Schwenker is a local term from the German state of Saarland and is used in three ways, all relating to the same grilled meat:
- Schwenker or Schwenkbraten is a marinated pork neck steak which originates from the Hunsrück (known there as Schwenksteak) and is grilled on a Schwenker (2). Normally either a green herb or red paprika marinade is used when preparing Schwenkbraten. Traditionally, Schwenkbraten consists of pork, but also turkey variants became popular lately. Schwenkbraten are about the size of a hand in length and width and are about 1 cm to 3 cm thick.
- A Schwenker is a grill on which the Schwenker steak typically is grilled. The Schwenker consists of a fire bowl (or just the camp fire) and a swinging grill hung from a tripod or in fewer cases from a gallows-like structure. Schwenkers are sometimes created from various handy materials in an impromptu fashion, but “Schwenk-Grills” can be purchased in local supermarkets, and in DIY stores.
- A person who operates the Schwenker grill is also called Schwenker or less frequently, Schwenkermeister.
Frying is done over an open beech wood fire. Charcoal is sometimes used, but that is regarded as sub-standard since the typical beech smoke is important for the final aroma of the steak. Gas-fueled grills are never used (except in commercial snack bars).
Beside the Schwenker (1), also sausages (German bratwurst and French merguez), different vegetables (such as bell peppers), baguette (French type of bread) with garlic butter, potatoes and feta cheese (the latter three protected in aluminium foil) may be grilled.
Various side salads (usually a pasta (typically fusilli or spiralini) salad, a potato salad and a green salad), and baguette or event better Flutes are served with Schwenker. Many prefer specific beers (preferably a pils by one of the local breweries) with their Schwenker.
The process of grilling the Schwenker is known as “Schwenken”, which not only describes the grilling process itself but also the social event which surrounds the grilling activity. In Saarland one would not be invited to a barbecue, but would instead be invited “Schwenken”.
[edit] Related Dishes
In the nearby Hunsrück district of Rhineland-Palatinate, the local speciality Spiesbraten is often served along with or instead of Schwenker. Raw meat, most usually pork neck or loin but sometimes also beef is marinated in a mixture of onions, salt and pepper for several hours. The meat is then roasted over an open beech log fire and served with potatoes and grated radish or seasoned cabbage. This is carried out in a similar manner to Schwenker, on a large grill resembling a wheel hanging down above the fire. The wheel is rotated slowly over the fire to ensure even cooking.
It is popular at beer festivals and other outdoor events and is also served in local restaurants, frequently accompanied with bratkartoffeln (sliced fried potatoes), onions and sweet cucumber.
For many years the town of Idar-Oberstein hosted an annual Spiesbraten Festival.
It is claimed that this style of cooking came to the region from South America. The region's Agate cutters had to travel further afield for their supplies as the local deposits became worked out in the early 19th Century and it is said that they enjoyed the churrascaria they found in Brazil. The main similarity is that large chunks of meat are cooked over an open fire and served with vegetable matter.
