Rostbrätel

A Rostbrätel is a marinated cutlet of pig neck, that is grilled over charcoal. It is a Thuringia specialty, which is similar to Thuringia Rostbratwurst , the second grill specialty of the country.

The label "Rostbrätel" is common in west Thüringen (Thuringia) and south Thuringia, very popular in certain regions (such as Jena).

For preparation, about an inch cut of Schweinekamm or pork neck cutlet (with or without bone) is pressed (tenderized) and marinated from two to 24 hours. In addition, the cutlets are salted, peppered, Thüringer mustard (spicy mustard, such as brown or spicy mustard) coated, in layers with raw onion rings, into a bowl and marinated with a mixture of 3:1 Pilsner beer and vegetable oil respectively. In some recipes, garlic and Kümmel are added as further spices.

To cook, the charcoal grill is not heated too strongly, the grates are greased with bacon, oil, butter or cooking spray in order to prevent sticking, then the meat is put on. While the meat is gently cooked over light to medium heat, it is basted after every turning point with the Marinade or with gently shaken beer, sprayed directly from the bottle. That serves to improve the taste, and also prevents drying of the meat on the cooking surfaces. Moreover the cooking temperature is regulated by gently spraying beer directly on the charcoal, and the rising steam helps to cook and flavor the meat.

Here's your source: http://de.wikipedia.org/wiki/Rostbr%C3%A4tel