TentHunter
Moderator
For New Year's dinner we did the traditional Pork & Sauerkraut - Bavarian style (which is is, undoubtedly, one of my favorite ways)!
While my son got the MAK out and ready, I seasoned a 5 lb pack of pork shoulder steaks with just some salt, pepper and a little nutmeg and put them on the MAK 1 Star to roast & catch some smoke at 245° for about an hour.
The pork steaks were layered in a pan with some lightly rinsed kraut, a couple apples and seasoned with some caraway seeds. A little beer was added for liquid, then it was covered tightly with foil and put in a hot oven to braise for about 1 1/2 hours until the steaks for fork tender.
Served up with some mashed potatoes and fried potato dumplings with onions. Es war sehr lecker! (Translation: YUM!!!)
Happy New Year, everyone!
While my son got the MAK out and ready, I seasoned a 5 lb pack of pork shoulder steaks with just some salt, pepper and a little nutmeg and put them on the MAK 1 Star to roast & catch some smoke at 245° for about an hour.
The pork steaks were layered in a pan with some lightly rinsed kraut, a couple apples and seasoned with some caraway seeds. A little beer was added for liquid, then it was covered tightly with foil and put in a hot oven to braise for about 1 1/2 hours until the steaks for fork tender.
Served up with some mashed potatoes and fried potato dumplings with onions. Es war sehr lecker! (Translation: YUM!!!)
Happy New Year, everyone!
