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Grilled BBQ Kassler Steaks | Juicy with Apple-Mustard Glaze
(0)
35 min
Quick
Knuspr-Küche
Deftig-rauchige Kassler-Steaks vom Grill, veredelt mit einer herbstlichen Glasur aus Apfelsaft, würzigem Senf und Barbecue-Sauce. Durch die Kombination aus kurzem scharfen Angrillen und indirektem Glasieren herrlich saftig und zart karamellisiert.
Ingredients
Preparation method
Preparation & BBQ glaze
Pat the Kassler steaks dry with paper towels. Peel and finely grate the garlic cloves. Strip the leaves from the fresh thyme and chop finely.
For the autumn BBQ glaze, mix barbecue sauce, apple juice, honey, medium-hot mustard, apple cider vinegar, grated garlic, and chopped thyme in a small saucepan. Simmer gently over medium heat for about 5 minutes until a glossy, slightly thick glaze forms.
Grilling & glazing
Prepare the grill for medium direct and indirect heat (approx. 180–200 °C). Brush the Kassler steaks thinly all over with vegetable oil and season evenly with smoked paprika and black pepper. Since Kassler is already cured, no additional salt is needed.
Chef's tip
Kassler is traditionally cured and mildly smoked: it only requires a short cooking time on the grill to remain melt-in-the-mouth tender and juicy. Glazing over indirect heat allows the fruity, tangy sauce to infuse without drying out the meat.
For an even more intense BBQ aroma, place a few soaked applewood smoking chips onto the embers or into the smoker box of the gas grill during the indirect grilling phase.
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