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BBQ on XL Cedar Plank


First drill with a 4 mm wood drill the letters "BBQ" on the cedar plank. Then put the nails carefully in the plank with the tips up. The wood plank should be soaked in warm water for at least 60 minutes.

Prepare the grill and preheat it to 150°C.

Wash the pork neck, pat dry and slice into equal sized cubes. The meat is then drizzled with a little olive oil and mixed with the seasoning mixture. The shallots are cut into slices and the peppers into strips. The bacon is cut to the the size of the pork cubes. Now pork, bacon, shallots and peppers can be impaled on the nails in the plank. The whole "construction" then should be grilled for about 40 minutes.

It is offered on the warm wood plank, and the guests can serve themselves.


Additional Info

  • Ingredients: 1 kg of pork neck, olive oil, 2 tablespoons of Ras El Hanout, 6 shallots, 6 slices of bacon, 1/2 red bell pepper, 1/2 yellow bell pepper, 1/2 orange-colored peppers Also: 1 cedar plank XL, 40 stainless steel nails (7cm)
  • Materials: closed Grill systems