thumb|Schwenker crew on duty thumb|Schwenker tripod from the smithy Schwenker () is a local term from the German state of Saarland, the Mosel Valley and big parts of Rheinland Pfalz and is used in three ways, all relating to the same grilled meat:
thumb|Schwenker crew on duty thumb|Schwenker tripod from the smithy Schwenker () is a local term from the German state of Saarland, the Mosel Valley and big parts of Rheinland Pfalz and is used in three ways, all relating to the same grilled meat: Schwenker or Schwenkbraten is a marinated pork neck steak which originates from the Saarland (known there as Schwenksteak) and is grilled on a schwenker (2). Normally either a green herb or red paprika marinade is used when preparing schwenkbraten. Traditionally, schwenkbraten is made of pork, but turkey variants have also become popular recently. Schwenkbraten are about the size of a hand in length and width and are about 1 cm to 3 cm thick. A schwenker is a grill on which the schwenker steak typically is grilled. A schwenker consists of a fire bowl (or just a camp fire) and a swinging grill hung from a tripod, or sometimes from a gallows-like structure. Impromptu schwenkers can be constructed from various available material, but professionally made schwenkers can be purchased in local supermarkets or DIY stores. The person who operates the schwenker grill is also called Schwenker or less frequently, Schwenkermeister.
Grilling is done over an open beechwood fire. Charcoal is sometimes used, but that is regarded as sub-standard because the beech smoke is considered to be an important part of the process. Gas-fueled grills are almost exclusively used in commercial snack bars).
Discovered by embedding cosine similarity (sentence-transformers MiniLM, 384-dim).