This Bbq recipe is pure Genius! in a weird way

Ingredients

• 1.5 kg Pork Neck (Slice into ~6 mm (¼ inch) thick pieces)
• 2 Bell Peppers (Medium, any color, cut into rings)
• 1 Yellow Onion (Large, cut into rings)
• 3 links Smoked Sausage (Remove casing and slice into ½‑inch rounds)
• 14 slices Dutch Gouda Cheese (Full‑fat, slice thinly)
• 2 tbsp BBQ Dry Rub (Your favorite blend; can be store‑bought or homemade)
• 1 tbsp Olive Oil (For brushing the rack to prevent sticking)

Instructions

1. Assemble the DIY Roasting Rack

   Take the IKEA pan holder and the stainless‑steel fence, bend and secure them together to form a flat rack that fits inside your grill’s basket.

   Time: PT5M

2. Slice the Pork Neck

   Using a sharp knife, cut the pork neck into thin, uniform slices about 6 mm thick.

   Time: PT10M

3. Prepare Vegetables

   Core the bell peppers and slice them into rings; peel and slice the onion into rings of similar thickness.

   Time: PT5M

4. Slice the Sausage

   Remove the sausage casings and cut the meat into ½‑inch rounds.

   Time: PT3M

5. Season the Meat

   Lightly brush each pork slice with olive oil and sprinkle both sides with the BBQ dry rub.

   Time: PT5M

6. Layer the Roast on the Rack

   Start with a base layer of pork slices, then add a ring of bell pepper, a ring of onion, a few sausage rounds, and a layer of cheese. Repeat the pattern until the rack is full, finishing with cheese on top.

   Time: PT10M

7. Preheat the Smoker

   Set the Bernard smoker (or your smoker) to 150 °C and allow it to come up to temperature.

   Time: PT15M

   Temperature: 150°C

8. Smoke the Roast

   Place the loaded rack into the smoker, insert the meat thermometer into the thickest pork slice, and cook until the internal temperature reaches 65 °C.

   Time: PT1H17M

   Temperature: 150°C

9. Rest the Roast

   Remove the rack from the smoker, cover loosely with foil, and let rest for 5 minutes so juices redistribute.

   Time: PT5M

10. Slice and Serve

    Using a sharp knife, cut the layered roast into individual portions and serve immediately with your favorite side and a cold beer.

    Time: PT5M

Nutrition Facts

Calories

620

Protein

35 g

Carbohydrates

10 g

Fat

45 g

Fiber

2 g

Ingredient Substitutions

• Instead of Pork Neck: Pork shoulder, Pork belly
• Instead of Bell Peppers: Sweet mini peppers, Poblano peppers
• Instead of Yellow Onion: White onion, Red onion
• Instead of Smoked Sausage: Chorizo, Kielbasa
• Instead of Dutch Gouda Cheese: Mild cheddar, Mozzarella
• Instead of BBQ Dry Rub: Paprika‑salt mix, Cajun seasoning
• Instead of Olive Oil: Canola oil, Vegetable oil

Equipment Needed

• Grill/Smoker
• DIY Roasting Rack (IKEA pan holder/fence)
• Cutting Board
• Sharp Knife
• Tongs
• Meat Thermometer
• Aluminum Foil (optional)
• Serving Plate (optional)

Critical Steps — Do Not Skip

• Assembling a stable DIY roasting rack
• Slicing pork neck uniformly
• Achieving an internal temperature of 65 °C

Chef Tips from the Video

• Use a very sharp knife; thin slices absorb the rub flavor quickly.
• Choose a high‑quality Dutch Gouda for the best melt and flavor.
• A light brush of olive oil on the rack prevents sticking and adds a subtle richness.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Wrap tightly in foil and freeze for up to 2 months.

Room temperature: Do not keep at room temperature for more than 2 hours.

Make-Ahead Tips

• Slice all meat and vegetables a day ahead and keep refrigerated; assemble just before cooking.
• The roast can be assembled and wrapped in foil, then refrigerated for up to 12 hours before smoking.

Frequently Asked Questions