Kassler steak and bourbon-BBQ sauce
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The Cassler roast is easy to grill. It contains so much fat that the meat doesn’t dry out. To go with it, make a good Yankee-style BBQ sauce with whiskey and hickory. salt and pepper
Bourbon-BBQ sauce
0,5 dl bourbon whiskey 0,5 dl hickory sauce 2-4 tbsp maple syrup (or honeysuckle) 0,5 dl hickory sauce1-2 chillies 2 tablespoons dijon mustard salt and pepper
Grilled cherry onions
a pound of cherry onions
Open the kassler roast an hour before roasting in the room. Push off the membranes and excess fat from the surface. Rub the kassler roast with olive oil, salt and pepper.
Simmer the BBQ sauce in a saucepan, stirring constantly, for about ten minutes. The sauce should be quite thick.
Cut off the top, dry part of the onion stalk. Rinse the onions and leave to dry.
Casserole on the grill>
Obtain the stripes on the casserole in a straight line. Then transfer it directly to the fireplace, i.e. to a gas grill on a brazier or a grill without a fire. Allow the kassler roast to simmer gently for 35-45 minutes at 150°C.
After the grill, the kassler roast can rest for a while on a chopping board. You can grill the onions quickly in a direct oven.
Home oven:Take a cast iron skillet and add a wok to a casserole dish and throw the pan in the oven; 150 degrees and 35-45 minutes.
When the meat is cooked, slice it thinly into a serving dish; a wooden chopping board is one such dish. There is no need to pile the dish into a fine crystal. Pile the grilled cashew onions on top and spoon the bourbon-BBQ sauce over the whole dish.
