Grilled shank recipes. Knuckle in beer on the fire & Potatoes with lard on the grill

After the Nativity fast I wanted meat. Almost immediately I wanted beer.
Since it was around the New Year holidays, I also wanted some kind of miracle, so I went to YouTube.
After watching 10-15 videos, I came up with a plan.

And so, one fine January day:


The main dish is knuckle grilled in beer.
It's just outrageous, but it takes a long time. You need to cook it for three hours, and then crust it on the grill for another 20-30 minutes. I’ll say right away that it was +5 and I really froze a couple of places outside during half a day.

What you need:


  1. How many knuckles can you eat?

  2. Dark beer to pour and top up. For three shanks (one, the bastard, didn’t fit into the cauldron, but did fit into the oven) it took up to 5 liters, as I remember. This is for cooking, for drinking as much as your heart desires.

  3. Spices. Well, here's a flight of fancy. Black peppercorns, bay leaves are essential

  4. Garlic

I also tied the shanks with cotton thread. This is necessary in order to try to maintain the original shape of the shank. You don't have to do it. This thread then needs to be removed before the grill, which adds extra fuss, but, in my opinion, it’s worth it.

We dump the whole thing into a cauldron and pour in some beer.

That's it, now let's gather around the cauldron, drink beer with friends, keep the fire going or top up the leaking beer.

A couple of hours later, hunger forces us to perform another feat:

Everything is very simple here too:


  1. Potato


  2. Spices

We cut/plant, sprinkle with salt/spices, as in the picture, and wrap in foil:

I can’t tell you exactly how long it was in the foil on the grill; I had already drunk a fair amount of beer. Approximately around 20-30 minutes. More is better than less; potatoes cook slowly in these conditions.

Now you need to remove the foil and give it a presentation:

The dish is incomparable!

The third hour has passed. We take out the shanks (I left a thread on one, for the sake of experiment) and put them on the grill:

Enjoy!


Do you love relaxing with a glass of beer in a noisy, cheerful company of family and friends? This wonderful Knuckle is perfect for such soulful evenings!

Ingredients for Beer Party Grilled Pork Knuckle:

Nutritional and energy value:

Recipe for Grilled Pork Knuckle for a Beer Party:

To prepare the shank, we actually need the shank itself :)

And since you and I are participating in testing FORESTER products, for the shank I chose the “Smoky Kebab” Set for meat.
And what I would like to note: I was very pleased - 100% natural ingredients (spices), very well chosen.
As a liquid component, you can use whatever your heart desires, based on experience and taste preferences.
To be honest, I was a little worried because I don’t use it. ready-made mixtures for pickling, because it usually contains monosodium glutamate and all sorts of preservatives. But FORESTER sets lack all this!!! which I was incredibly happy about!!!

Well, now let's start cooking :)
First you need to cook the pork knuckle. To do this, pour water into a saucepan, add crushed garlic, a cinnamon stick, bay leaf and peppercorns. Bring to a boil.

Then carefully place the shank into the pan. Bring to a boil, reduce heat to low and simmer covered for 1.5 hours. Remove the finished shank from the broth.

Let's make the marinade. A bag of spices from the FORESTER set is designed for 3 kg. meat, and we only have a kilo or so of shank... and even then in raw form :) Therefore, we will use 1/3 of it. Place the spices in a bowl, add oil and soy sauce, stir until smooth and grease our knuckle. I also tied my shank with twine, just to be sure :), I was on the safe side... And we put it away to marinate until the hour “X”.

2 pork knuckles
black peppercorns
bay leaf
200 ml apple juice
40 ml soy sauce
salt to taste

Grilled pork knuckle recipe:

1. Wash the shanks thoroughly and get rid of any remaining stubble using any hair removal method known to you. Personally, I prefer to just shave it with a disposable razor (without soap or shaving gel, of course).

2. Place the shanks in a large pot, fill with water, add black pepper, bay leaf and add strong salt.

3. Light wood in the grill. Place the pot on the fire and cook for 2 hours under the lid. We make sure that the shanks are covered with water at all times.

4. Meanwhile, prepare the glaze. To do this we pour apple juice into a small ladle in which we usually prepare sauces. Over low heat, boil the juice to half its volume. Add soy sauce and continue cooking for another 10-15 minutes.

5. Remove the pot from the heat. We take out the cooked shanks. Place them one by one in a deep bowl and pour glaze on all sides using a spoon.

6. Rake the coals towards the walls of the grill, leaving the middle free. If the coals have completely burned out by then, add a little more firewood (preferably oak, beech, apple, pear, plum). You can even sprinkle the coals with wet wood chips from the same types of wood. Place a container of water in the space created on the bottom grill grate. We install the upper grill, and place the shanks coated with glaze on it. Thus, there are no coals or even ash under the handlebars, only a container of water. Close the grill with a lid and wait about 20 minutes. Open the grill and use a pastry brush to apply a second layer of glaze. Bake in a closed grill for another 20 minutes. During this time, the shanks have time to brown and become slightly smoked. The skin gets nice and crispy - a dream!

7. Serve the shanks with boiled potatoes, stewed sauerkraut, and, of course, beer - the law of the genre, nothing can be done.

Note: The shanks can be boiled in advance, at least a few days before the party, and put them in the refrigerator. A couple of hours before guests arrive, take them out of the refrigerator and let them warm up to room temperature. All this time they can be watered and greased with apple glaze. And when guests start arriving, place it on the preheated grill and finish cooking.

This BBQ pork knuckle recipe is very simple. To make this part juicy, it should be properly marinated. Moreover, the quality of the dish is influenced by such features as the freshness of the meat and the cooking time. It is very important that the grilled pork knuckle is not overcooked. Otherwise, it will turn out dry and tasteless. The barbecue temperature should be moderate. Thanks to this feature, this part of the pork will be cooked correctly and, most importantly, will be perfectly saturated with smoke.

Required Ingredients

The classic grilled shank recipe calls for the following ingredients:

  • pork knuckle;
  • onions;
  • bay leaf;
  • salt or soy sauce;
  • garlic;
  • greenery;
  • mixture of peppers (if a person is a spicy lover).

Preparing the knuckle

The initial step is cutting the onion into half rings and placing it on the shank. Then you should carefully grind the bay leaf and sprinkle it over the meat. After completing this step, you can begin making small but fairly deep cuts throughout the leg. This stage involves the use of a sharp knife. Soy sauce or salt should be poured into the resulting cuts and over the entire area of ​​the shank. It is not recommended to combine these ingredients, as the pork may end up over-salted. Then we start cutting the garlic into thin slices and inserting it into the cuts of the meat. The next step is to sprinkle the shanks with a mixture of peppers and herbs. After wrapping this part of the pork in cling film, it should be placed in the refrigerator for about 12 hours or a day.

The shank is ready for grilling. As a rule, this will require at least 1.5 hours. The cooking time for this dish depends on the barbecue temperature. It is desirable that it be medium. This temperature allows the pork knuckle to become smoky and cook evenly. If it is too high, then there is a risk of getting pork burnt on top and raw inside.

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