Let's Talk BBQ

Outdoor Cooking Equipment => Charbroil Infrared & SRG style Cookers => Grills & Smokers => Big Easy (BEESR) and SRG Type cookers => Topic started by: Tinnmel on February 13, 2013, 04:28:10 PM

Title: Pork and spaetzel
Post by: Tinnmel on February 13, 2013, 04:28:10 PM
The other night I did up a pork loin roast in my SRG.  Seasoned with Penzey's Bavarian seasoning.  I checked it and it was 128o.  Almost there.  I went in to get my spaetzel into the saute pan and lost track of time.  Went back out and IT was 155o.  Noooo!  It was still good, just not what I wanted.  I wanted to pull it at 140o.  Oh well, here it's plated with the spaetzel and a pretzel roll.  And if I was making pretzel rolls, I might as well make some pretzels for a night time snack.

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Title: Re: Pork and spaetzel
Post by: TMB on February 13, 2013, 04:31:47 PM
Neat thing about infrared it's very forgiving.  I can carry a yardbird to 180 and still be juicy!    Your plate looks good and love the spaetzel  got a recipe??
Title: Pork and spaetzel
Post by: mikecorn.1 on February 13, 2013, 05:15:05 PM
True that about the Infared. Plate looks great.


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Title: Re: Pork and spaetzel
Post by: Tinnmel on February 13, 2013, 05:41:20 PM
1 cup flour
1/4 cup milk
2 eggs
1/2 teaspoon nutmeg
1/2 teaspoon salt
pinch of pepper

Mix together to form a thick batter.  Drop into boiling water for about 8 min.  You can drop them a couple of ways.  Put the batter on a cutting board and scrape slices off the board.  Press the batter through a spaetzle maker.  Or what I do, put the batter in a large hole colander and mash the batter through the holes.  Drain the noodles.  You can serve as is or better, saute in some butter.  Can be served plain, but I prefer gravy on it.

Here's the colander I use.

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Title: Pork and spaetzel
Post by: Pappymn on February 13, 2013, 06:38:53 PM
Lot of spaetzel stuff lately. Makes me want to make it. Great cook. Plate looks like a fine feast!
Title: Re: Pork and spaetzel
Post by: SiFumar on February 14, 2013, 03:20:46 AM
What a great meal!  How is that Penzey's Bavarian seasoning?  I have not tried that one.
Title: Re: Pork and spaetzel
Post by: Pam Gould on February 14, 2013, 04:35:07 AM
Quote from: Tinnmel on February 13, 2013, 04:28:10 PM
The other night I did up a pork loin roast in my SRG.  Seasoned with Penzey's Bavarian seasoning.  I checked it and it was 128o.  Almost there.  I went in to get my spaetzel into the saute pan and lost track of time.  Went back out and IT was 155o.  Noooo!  It was still good, just not what I wanted.  I wanted to pull it at 140o.  Oh well, here it's plated with the spaetzel and a pretzel roll.  And if I was making pretzel rolls, I might as well make some pretzels for a night time snack.
got a pretzel roll recipe. Yours look real good  pam
Title: Re: Pork and spaetzel
Post by: Keymaster on February 14, 2013, 08:18:02 AM
That looks great!! Never tried making Pretzels, how fun :)
Title: Re: Pork and spaetzel
Post by: Tinnmel on February 14, 2013, 10:09:33 AM
Pam - for the pretzels I use the recipe found here  http://www.theoktoberfest.com/HTML/pretzel/index.html 

To make the roll, I just form the dough into a ball squashed a bit.  After the baking soda bath, make a slice across top both ways.  I don't salt the rolls. 

I only used salt on the pretzels this time, but I have used cinnamon sugar before with great results.
Title: Re: Pork and spaetzel
Post by: TMB on February 14, 2013, 10:13:09 AM
Thanks,  looking forward to making some