Layered meat in the Dutch Oven | The Petromax recipe
portions
8-10
preparation time
60 Minutes
cooking/baking time
180 Minutes
The
Outdoor classic for real meat lovers: Layered meat from the Dutch
Oven. All meat fans are guaranteed to get their money's worth with this recipe. With
few ingredients but lots of meat, the barbecue comes straight from the Dutch
oven. We show you how you can easily prepare the famous layered meat recipe in the Dutch oven.
Ingredients
-
3.5 kg pork neck (boneless)
-
3-4 onions (large)
-
2 red peppers (optional)
-
400 g bacon (slices)
-
250 ml BBQ sauce
-
1 packet of BBQ rub
-
2 tbsp paprika powder (sweet) (optional)
preparation
Cut the meat into 1.5 cm thick slices, mix the BBQ rub with the paprika powder and rub into both sides of the pork neck slices. Leave the meat to marinate for at least 60 minutes, preferably overnight in an airtight container in the fridge.
Lay out half of the bacon slices on the bottom of the Dutch oven (you can also put them up the sides) and cut the onions and peppers into 4-5 cm thick rings.
Now place the Dutch Oven on its side and secure it (e.g. using the Petromax lid holder pro-ft) and then fill it by alternating layers of meat and then onion rings and peppers. Finally, when the Dutch Oven is full, cover everything with the remaining bacon slices and pour over the BBQ sauce.
Tip 1: It is best to prepare the meat a day in advance and leave it to marinate overnight in the fridge.
Tip 2: If you find that you have too little meat and the Dutch oven is not full, you can fill it up with raw potatoes, for example, and prepare a side dish straight away.
