You will need: Rotisserie with grill spit device
Working hours: 30 minutes
Barbecue time: approx. 50-60 minutes

Preheating: approx. 15 minutes
Top heat: approx. 220-250°C

Ingredients

(for 4-6 persons)

• 8 slices of pork loin (1 cm)
• 9 slices of bacon (3-4 mm)
• 3 medium-sized potatoes
• 2 onions (14 slices, 3-4 mm)
• Salt, pepper
• Cooking oil

For the whisky BBQ sauce:

• 1 onion, diced
• 2 cloves of garlic, chopped
• 1 tbsp cooking oil
• 50 ml whisky or brown rum
• 100 g tomato puree
• 100 g strained tomatoes
• 1 tbsp soy sauce
• 1 tbsp mustard, medium hot
• 50 ml balsamic vinegar
• 60 g beet syrup
• 1 tsp salt (or smoked salt)
• 1 pinch of chili powder

Wash and peel the potatoes and simmer in salted water for approx. 20 minutes. Cut the cooled potatoes into 3-4 mm thick slices and season with salt and pepper. (You will need 14 slices.)

Pat the meat dry and season with salt and pepper on both sides.

Now all you need are two barbecue skewers and you're ready to skewer.

We start with a slice of bacon and a slice of meat. These are skewered on both skewers. Then place a slice of onion and a slice of potato on each skewer. Continue with bacon and meat again, etc. (see photo). Brush the skewers all over with oil, wrap well in foil and leave to marinate in the fridge for at least 1 hour.

Insert the rotisserie (without drip tray) into the Merklinger.

Heat the Merklinger to approx. 220-250°C. Place the fire in the middle.

Take the skewer out of the fridge and remove the foil. First wrap in butcher paper (alternatively baking paper) and then in aluminum foil. Place in the grill skewer device. (It is sufficient if one skewer is fixed in the recess of the device. It is difficult to get the distance just right when inserting the skewers).

The double skewer now remains in the Merklinger for approx. 35-40 minutes. Turn once after about 20 minutes.
While the layered skewer is cooking comfortably in your Merklinger, you can make the BBQ sauce.

For the whisky BBQ sauce:

Sauté the onions and garlic in oil in a small pan. Deglaze with whisky, add the remaining ingredients and bring to the boil.

Allow the sauce to simmer for 20-30 minutes, stirring constantly. Season again with salt and puree finely with a hand blender. 

Tip: If you want to make a stock of the whisky BBQ sauce right away, you can also make a larger quantity and fill it hot into sterile glass bottles.

Remove the meat skewers from the Merklinger, remove the aluminum foil and butcher paper and brush the skewers all over with a thick layer of the whisky BBQ sauce.

Now grill for approx. 15-20 minutes until everything has a nice color. Turn once.

Tip:
Serve with the remaining whisky BBQ sauce.

Tip:
Serve with colorful vegetable skewers and red cabbage salad.