Beer meat from the Steckerlfisch and Asado Grill

April 25, 2022 Gastautoren Evi & Frank
Rezepte | Produkte

Beer-battered fish and asado grill. How did this recipe come about? Firstly, it has to be said that nothing beats good old classics! So it was time to get out our good and trusty kettle barbecue (bought in 2011). It has served us faithfully for a good 11 years and, with the more stable legs from Grillrost.com, now also has the stability that we so sorely missed with the original legs.

Also for the kettle barbecue (but definitely not only for the kettle barbecue, more on that in a moment), Grillrost.com is launching the plug-in fish and asado grill on the market at just the right time. With this device developed by Grillrost.com, mackerel and trout can be grilled traditionally on wooden sticks, the Steckerln, over a bed of embers. The fish can be turned again and again and the angle of the skewers can be adjusted so that they end up wonderfully crispy and grilled. The plug-in fish holder is also an asado grill on which you can grill different types of meat and vegetables directly on and over the open fire.

We wanted to test the holder for its versatility and thought of a delicious asado in German. This led to the recipe for asado beer meat, which we have included in the article.

The Steckerlfisch and asado grill is very versatile. You can place it with the holder on the kettle barbecue, the barbecue barrel or the fire bowl and the adjustable angle means you always have the right distance to the embers or the fire.

If you are grilling with a fire, the flames do not have to hit the food directly, the radiant heat is perfectly sufficient to cook your food.

But now to the hard facts:

The plug-in fish and asado grill (information and data from Grillrost.com)

With this self-developed device, mackerel and trout can be grilled traditionally on wooden sticks, the Steckerl, over a bed of embers. The fish are turned from time to time and can be adjusted in height to grill them deliciously crispy.

The adjustment is unique, which is why we have even had it patented. We have stuck with the traditional wooden skewers, as the non-slip wood prevents the fish from sliding off. By the way, if you water the skewers before grilling, they last forever, but even without it takes a long time for them to burn. The wooden skewers are made from beech wood by a joinery in Bavaria. We obtain the handles for height adjustment from a workshop for the disabled, which are also turned from beech wood. The remaining parts are made of food-safe stainless steel and are manufactured entirely in Germany.

The fish grill can be used universally and can be screwed to the edge of a fire bowl, a kettle grill or, of course, our fire barrel using a clamping screw. If you would like to grill your Steckerlfisch in a rustic way without a barbecue, directly at the lake, there is a stainless steel ground spike with which the barbecue device can be easily set up next to the campfire. If you still don't fancy grilled fish, you can of course also skewer a sausage and a steak.

The fish skewer and asado grill is a holder with 6 holders
Material: Tube and metal parts made of 100% stainless steel, the wooden parts are made of beech wood
Manufacture: All parts are made in Germany
Scope of delivery: Fish grill holder, 6x plugs (wooden skewers), 1x ground spike
Sizes: Tube length 40cm with holders for 6 fish
Skewer length: 60cm
Earth spike length: 38cm

What is asado actually?

Asado is a type of barbecue that originated in South America, in which large pieces of meat are grilled over an open fire for several hours. We opted for charcoal for our beer meat, as we didn't want to expose the ball to an open fire. You can safely make an open fire with wood in the fire barrel or fire bowl.

All theory is grey - the recipe for approx. 10-12 portions of asado beer meat

The ingredients for the meat skewers

3 kg pork neck
1 portion of marinade
3 vegetable onions

The ingredients for the marinade

500ml beer
50g mustard
1 tablespoon paprika powder
a tablespoon of garlic powder
1 teaspoon of pepper and salt a teaspoon of chilli powder 4 small bay leaves To serve bread roll ketchup or barbecue sauce

Preparation

Cut the pork neck into slightly larger pieces. Peel and quarter the spring onions.

Then mix all the ingredients for the marinade.

Place the meat and onions in the marinade for approx. 24 hours and leave to marinate in the fridge.

Soak the skewers in water for approx. 3 hours. The meat and onions are then removed from the marinade and placed alternately on the skewers. To do this, we pierced a hole in the meat and onions with a meat fork so that the skewers could be placed on easily.

The next step is to prepare the bed of embers for direct high heat in the barbecue and place the fish and asado grill on the side. As an alternative to the ember bed, you can of course also light a wood fire.

The skewers with the asado beer meat are inserted into the holders and the meat is grilled over direct radiant heat for approx. 45 minutes. The skewers are turned approx. 4-5 times.

When the asado beer meat is cooked, it is cut from the skewer with a sharp knife (similar to a kebab skewer) and then placed on a bread roll together with a barbecue sauce or ketchup.