Grilled cheeks lumberjack style with herb brioche

Schwein -

Grilled cheeks lumberjack style with herb brioche

Recipe Facts

Difficulty level:
medium ◉◉◉◎◎

Quantity for:
4 people

Preparation time:
⧗ individual

Grilling time:
⧗ individual

Grill(s) & Equipment:
• Smoker, 12-cup muffin pan , iron pan


Ingredients

• 12 pork cheeks, trimmed (here from Stauferico pork)
• Nut butter
• 2 onions, cut into rings
• 100 g bacon strips, chopped
• 6 thick oyster mushrooms
• Salt
• Pepper
• white balsamic vinegar (barrel-aged)

For the brioche:
• 12-cup muffin tin
• 150g butter
• 3 eggs (M)
• 1 tablespoon of sugar
• 2 tsp salt
• 125 ml warm milk
• ½ yeast cube (21 g)
• 3 tsp dried wild herbs
• 500g flour
• 12 strips of bacon for the mold
• 1 egg yolk (M) and 2 tablespoons milk for brushing
• 12 egg yolks (M) for filling


Hot grill equipment is available in the shop!

Would you like some fish accessories?

preparation

For the brioche, melt the butter and mix with the eggs, sugar and salt. Crumble the yeast into the warm milk and dissolve. Sift the flour into a bowl, knead the egg-butter mixture, yeast milk and herbs into a smooth dough, cover and leave to rise in a warm place for 45 minutes. Halve the bacon strips and line each muffin cavity with the strips in a cross pattern. Knead the brioche dough again vigorously and form 12 balls.

Take a little dough from each ball and form it into a small ball. Place the large ball in the bacon bed, make a depression in the middle and place the small ball in it. Cover the filled baking tin and leave to rise for another 30 minutes.

In the meantime, preheat an iron pan on the embers and fry the cheeks in the hot nut butter, first on the meat side and then on the tendon side. This will keep the cheeks in a better shape. Cover the pan with aluminum foil and leave it to warm next to the embers for 1½ hours and let the cheeks simmer until they reach a core temperature of 92° C. Now take the cheeks out and keep them warm in the aluminum foil.

Prepare the smoker for 180° C indirect heat, brush the brioche with the egg yolk and butter mixture and bake for about half an hour, remove the brioche from the tin, cut off the lid, make a well inside, add the egg yolk and put the lid on. Bake for another 10 minutes, the egg yolk may still be a little runny.

Fry the onion rings in a hot pan in fat, add the bacon and pepper. Roast the oyster mushrooms, cut in half, on the embers, glaze with oil or butter and season with salt.

Cut the Bäckle open, season the cut surfaces with salt and pepper and spray with balsamic vinegar, arrange on the onions, bacon and chanterelle next to the brioche.

Recipe from SWAT BBQ

From left to right): Matthias Hauser, Daniel Nonnenmann and Marc-Oliver Karle from Swat-BBQ, Vice Grill Master of the Amateurs 2015. The team around captain and food junkie Daniel Nonnenmacher has been active internationally since 2011.

More information at www.swat-bbq.de
Recipe from FIRE&FOOD issue 01/2016


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