Smoked Tafelspitz - I´m from Austria #3 - New Weber Master Touch GBS Premium
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Ingrediants you need to make an "original" Smoked Tafelspitz aka. Austrian Picanha from the Grill
1 Tafelspitz (cap of rump)
2 tablespoons coarse sea salt
2 tablespoons black pepper corns
1 apple
Halve a lemon
dash of olive oil
Horseradish to taste (about 2 tablespoons)
Remove the fat cap of the tafelspitz, coarsely crush salt & pepper and season the me.at from all sides. Leave to dry brine for 2 hours. In the meantime preheat your grill for indirect heat - around 120-140°C.
Add some wood chips and place the Tafelspitz on indirect heat. Smoke for about 2 hours until an internal core temperature of 58°C is reached. Leave to rest for 10 minutes and great an apple in the meantime. Add the juice of halve a lemon, the horseradish and a dash of olive oil. Slice the me.at across the grain and enjoy.
So easy to make, but so delicious! Enjoy, yours Christian from COOK WITH ME.AT
p.s. I am from Austria
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Products & Tools I like to use:
New Weber Kettle Grill: https://www.weber.com/AT/de/grills/holzkohlegrills/master-touch-serie/17301004.html?cgid=4#start=1
Thermometer I Weber instant read: http://amzn.to/2tGEUdn
My all time favorite Global Knife: http://amzn.to/2nVnW7v
My Camera I Canon 70 D: http://amzn.to/1OaSKg4
My Tripod I Manfrotto: http://amzn.to/1PTl4DI
All “amzn.to” links are so called affiliate links. For you no extra costs arise, but in the case of a purchase I receive a commission and you support my channel. Many thanks in advance
Special thanks goes to Weber Austria for supporting this video
COOK WITH ME.AT on Facebook: http://www.facebook.com/cookwithmeat
On Twitter: https://twitter.com/COOK_WITH_MEAT
On Instagram: https://www.instagram.com/cook_with_meat
xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx
Ingrediants you need to make an "original" Smoked Tafelspitz aka. Austrian Picanha from the Grill
1 Tafelspitz (cap of rump)
2 tablespoons coarse sea salt
2 tablespoons black pepper corns
1 apple
Halve a lemon
dash of olive oil
Horseradish to taste (about 2 tablespoons)
Remove the fat cap of the tafelspitz, coarsely crush salt & pepper and season the me.at from all sides. Leave to dry brine for 2 hours. In the meantime preheat your grill for indirect heat - around 120-140°C.
Add some wood chips and place the Tafelspitz on indirect heat. Smoke for about 2 hours until an internal core temperature of 58°C is reached. Leave to rest for 10 minutes and great an apple in the meantime. Add the juice of halve a lemon, the horseradish and a dash of olive oil. Slice the me.at across the grain and enjoy.
So easy to make, but so delicious! Enjoy, yours Christian from COOK WITH ME.AT
p.s. I am from Austria
xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx
Products & Tools I like to use:
New Weber Kettle Grill: https://www.weber.com/AT/de/grills/holzkohlegrills/master-touch-serie/17301004.html?cgid=4#start=1
Thermometer I Weber instant read: http://amzn.to/2tGEUdn
My all time favorite Global Knife: http://amzn.to/2nVnW7v
My Camera I Canon 70 D: http://amzn.to/1OaSKg4
My Tripod I Manfrotto: http://amzn.to/1PTl4DI
All “amzn.to” links are so called affiliate links. For you no extra costs arise, but in the case of a purchase I receive a commission and you support my channel. Many thanks in advance
Special thanks goes to Weber Austria for supporting this video
