Pork neck:
Score the rind. Season to your liking. When the coals are ready and placed in both sides, the smoke dust tray is placed in one side directly on the coals. Place the pork neck in the centre of the grid. Put on the lid. After a few minutes when it starts smoking, almost close the damper. Smoke the pork neck until the smoking has died out. Remove the tray from the coals. Open the damper again, so that the heat in the grill increases to 155 – 165 degrees Celsius. The core temperature of the pork neck should be approx. 75 degrees. Open the damper when nearly finished so that the heat will increase.
Pearlotto:
Boil the pearl barley for approx. 25 – 30 minutes until they are al dente (prepared with a little bite). Remove the lid from the pot and turn up the heat to medium. Add ½ – 1 dl dark beer, let it evaporate and add a good lump of butter. Taste with salt and pepper. Chop the savoy cabbage in smaller pieces which are added to the pearlotto 5 minutes before serving.