Grilled Pork Neck Steak with Roasted Potatoes and Garlic Dip

In a large bowl, mix the non-alcoholic beer with pepper, thyme, smoked paprika powder, and tomato paste. Cut the pork neck into slices about 1–1.5 cm thick, place them in the marinade, and let them marinate covered in the refrigerator for at least 90 minutes.

Meanwhile, thoroughly wash the potatoes (do not peel). Parboil them in a pot with salted water for about 10–12 minutes, then drain and let them cool briefly.

Preheat the grill well. Place the parboiled potatoes in the center of a large piece of aluminum foil, add the butter, and seal tightly. Cook the packet in an indirect heat zone (without direct embers underneath) for about 15–20 minutes.