Schwenker

Schwenker () is a local term from the German state of Saarland, the Mosel Valley and big parts of Rheinland Pfalz and is used in three ways, all relating to the same grilled meat:

# Schwenker or ''Schwenkbraten'' is a marinated pork neck steak which originates from the Saarland (known there as ''Schwenksteak'') and is grilled on a ''schwenker (2)''. Normally either a green herb or red paprika marinade is used when preparing schwenkbraten. Traditionally, schwenkbraten is made of pork, but turkey variants have also become popular recently. Schwenkbraten are about the size of a hand in length and width and are about 1 cm to 3 cm thick. # A schwenker is a grill on which the schwenker steak typically is grilled. A schwenker consists of a fire bowl (or just a camp fire) and a swinging grill hung from a tripod, or sometimes from a gallows-like structure. Impromptu schwenkers can be constructed from various available material, but professionally made schwenkers can be purchased in local supermarkets or DIY stores. # The person who operates the schwenker grill is also called ''Schwenker'' or less frequently, ''Schwenkermeister''.

Grilling is done over an open beechwood fire. Charcoal is sometimes used, but that is regarded as sub-standard because the beech smoke is considered to be an important part of the process. Gas-fueled grills are almost exclusively used in commercial snack bars).

Beside the schwenker steak, sausages (German bratwurst and French merguez), vegetables (such as bell peppers), Brötchen (German bread rolls, in Saarland preferably ''Doppelweck'', see German cuisine), baguette (French type of bread) with garlic butter, potatoes and feta cheese (the latter three protected in aluminium foil) are often grilled.

Various side salads (usually a pasta (typically fusilli or spiralini) salad, a potato salad and a green salad), and baguette or Flutes are served with the schwenker steak. Many prefer specific beers, such as a pils from a local brewery, with their schwenker steak. Provided by Wikipedia