Introduction

Schopfbraten is a classic Austrian pork neck roast, known for its rich marbling and bold flavor. Grilling it on the Arteflame grill gives it a perfect crispy crust while keeping the inside juicy and tender. By searing the meat at 1,000F on the center grill grate and finishing it slowly on the flat top, you lock in all the juices for an incredible bite every time. This recipe is perfect for outdoor cooking and showcases the unique power of high-heat grilling combined with slow-roasting for incredible texture and taste.

Ingredients

• 3 lb pork neck roast (Schopfbraten)
• 3 tbsp Dijon mustard
• 3 cloves garlic, minced
• 1 tbsp coarse salt
• 1 tbsp freshly ground black pepper
• 1 tsp smoked paprika
• 1 tsp caraway seeds, crushed
• 2 tbsp unsalted butter, melted
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped

Instructions

Step 1: Prepare the grill

1. Pour some vegetable oil on three paper napkins and place them in the center of the Arteflame grill.
2. Stack firewood over the soaked napkins.
3. Light the napkins and allow the fire to build. The grill will be ready in about 20 minutes.

Step 2: Prepare the meat

1. Rub the pork neck roast with Dijon mustard.
2. Mix the minced garlic, salt, black pepper, smoked paprika, and crushed caraway seeds in a bowl.
3. Coat the seasoned mixture evenly over the entire roast.
4. Drizzle melted butter over the meat to enhance crispiness and flavor.

Step 3: Sear the pork

1. Once the center grill grate is at 1,000F, place the pork neck roast directly on the center grill grate.
2. Sear each side for about 2-3 minutes until a golden-brown crust forms.

Step 4: Slow-cook to perfection

1. Move the seared pork roast to the flat cooktop, positioning it closer to the outer edge where the heat is lower.
2. Cook slowly, turning occasionally, until the internal temperature reaches 145F.
3. Remove the roast from the grill at 130F, as it will continue to cook while resting.

Step 5: Rest and serve

1. Let the meat rest for at least 10 minutes before slicing.
2. Sprinkle fresh rosemary and thyme for added flavor.
3. Slice and serve warm.

Tips

• Always let your meat rest after grilling to allow the juices to redistribute.
• Searing at high heat locks in the moisture, preventing dry meat.
• Adjust cooking zones on the Arteflame by moving meat to cooler areas to control doneness.

Variations

• Spicy Schopfbraten: Add 1 tsp of cayenne pepper and red pepper flakes for extra heat.
• Herb-Crusted Schopfbraten: Increase fresh herbs like thyme, rosemary, and parsley for more aromatic flavors.
• Beer-Infused Schopfbraten: Marinate the meat in Austrian lager overnight for a deep, malty taste.
• Garlic Butter Schopfbraten: Add more garlic and finish with melted garlic butter before serving.
• Honey-Mustard Glazed Schopfbraten: Mix 1 tbsp honey into the mustard rub for a sweet, tangy crust.

Conclusion

Schopfbraten is a bold and flavorful Austrian dish that reaches new heights on the Arteflame grill. The high temperatures of the center grill grate ensure a perfect sear, while slow-cooking on the flat griddle cooktop makes the meat juicy and tender. Whether you like it spicy, herbaceous, or with a touch of sweetness, this recipe is bound to impress at your next cookout.

Best pairings

• Austrian Potato Salad (Vinegar-based, tangy, and deliciously warm)
• Grilled Sauerkraut (Lightly charred for depth of flavor)
• Soft Pretzel Rolls (Traditional and perfect for soaking up juices)
• Austrian Lager (Complements the rich pork flavors beautifully)
• Apple Strudel (A sweet finish to contrast the savory roast)