Grillmeister platter with barbecue sauce and bread rolls

Name: Grillmeister platter with barbecue sauce and bread rolls
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 red chilli pepper; 200 g Ketchup; 50 g + 1 pinch of sugar; 3 TABLESPOONS White wine vinegar; 50 ml Coffee; 1-2 TABLESPOONS Whiskey; 2 TABLESPOONS Honey; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS olive oil + something to brush on; 2 Heads Mini Romaine lettuce; 3 Tomatoes; 1/2 Cucumber; 2 Neck steaks (approx. 150 g each); 4 discs (75 g each) Pork Belly; 2 (200 g each) fine sausage snails; 4 (50 g each) Bread roll

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 red chilli pepper
200 g Ketchup
50 g + 1 pinch of sugar
3 TABLESPOONS White wine vinegar
50 ml Coffee
1-2 TABLESPOONS Whiskey
2 TABLESPOONS Honey
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS olive oil + something to brush on
2 Heads Mini Romaine lettuce
3 Tomatoes
1/2 Cucumber
2 Neck steaks (approx. 150 g each)
4 discs (75 g each) Pork Belly
2 (200 g each) fine sausage snails
4 (50 g each) Bread roll

Directions

1
Clean the chilli pepper, cut lengthwise and remove the seeds. Chop the pod finely. Mix ketchup, chilli pepper, 50 g sugar, 1 tablespoon vinegar, coffee, whiskey and honey in a saucepan, bring to the boil and let it thicken for about 10 minutes.
2
In the meantime, season 2 tablespoons of vinegar with salt, pepper and 1 pinch of sugar, and add 2 tablespoons of oil. Peel, wash and drain the lettuce leaves. Clean, wash and slice the tomatoes.
3
Clean, wash and slice the cucumber. Put the prepared ingredients, except for a few larger salad leaves, in a bowl and fold in the vinaigrette. Remove the sauce from the heat and let it cool down.
4
Wash neck steaks and belly slices, dab dry, brush lightly with a little oil and season with salt. Grill the steaks, belly slices and sausage snails on the preheated grill, turning, for 10-15 minutes, season with pepper.
5
Cut open the rolls, spread the undersides with sauce and cover with some lettuce leaves. Place sausage snails on the rolls. Arrange rolls, remaining meat and salad on plates. Add the remaining sauce and half the rolls.