Shank at the stake. Shank in beer on the fire & Potatoes with bacon on the grill. Grilled Pork Knuckle for a Beer Party Recipe

After the Christmas fast, I felt like meat. Almost immediately I felt like beer.
Since it was in the area new year holidays, then I also wanted some kind of miracle, so I climbed into YouTube.
After watching 10-15 videos, I have a plan.

And so, one beautiful January day:

The main dish is a shank on a fire in beer.
Just outrageously, but for a long time. You need to cook for three hours, well, and then make a crust on the grill for another 20-30 minutes. I must say right away that it was +5 and I froze myself a couple of places in half a day on the street.

What you need:

1. Knuckles, how much to eat


2. Dark beer to pour and top up. It took me three shanks (one, a reptile, did not fit into the cauldron, but climbed 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 is a flight of imagination. Black peppercorns, bay leaf is a must


4. Garlic

I also tied the knuckles with HB thread. It is necessary in order to try to maintain the original shape of the shank. You don't have to. This thread then needs to be removed in front of the barbecue, which adds extra fuss, but in my opinion it's worth it.

We dump the whole thing into a cauldron and drink beer.

That's it, now we sit around the cauldron, drink beer with friends, keep the fire going, or top up the beer we throw away.

After a couple of hours, hunger makes us do another feat:

Here, too, everything is very simple:

1. Potatoes



2. Spices

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

How much it was in the foil on the grill I will not say for sure, the beer has already been drunk decently. Approximately, in the region of 20-30 minutes. More is better than less; potatoes cook slowly under these conditions.

Now the foil must be removed and given a presentation:

The dish is incomparable!

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

Enjoy!

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

Grilled pork knuckle recipe:

1. We wash the shanks thoroughly and get rid of the remains of bristles using any method of epilation known to you. Personally, I prefer to just shave it off with a disposable razor (no soap and shaving gel, of course).

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

3. Fire wood in the grill. We put the pot on fire and cook for 2 hours under the lid. We make sure that the knuckles are covered with water all the time.

4. In the meantime, prepare the icing. To do this, pour the apple juice into a small scoop, in which we usually prepare sauces. Boil the juice over low heat to half the volume. Add soy sauce and continue to cook for another 10-15 minutes.

5. Remove the pot from the heat. We take out the welded shanks. We put them in turn in a deep bowl and pour icing on all sides with a spoon.

6. Rake the coals to the sides of the grill, leaving the middle free. If the coals have completely burned out by that time, we throw in some more firewood (preferably oak, beech, apple, pear, plum). You can even sprinkle wet wood chips on the coals. We put a container with water in the formed space of the lower grill grate. We install the upper grill, and lay the shanks greased with glaze on it. Thus, under the shanks there is absolutely no coal or even ash, only a container with water. Place the lid on the grill and wait for about 20 minutes. Open the grill and use a cooking brush to apply a second layer of glaze. We bake in a closed grill for another 20 minutes. During this time, the shanks have time to brown and slightly smoked. The skin becomes beautiful and crispy - a dream!

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

Note: You can boil the knuckles in advance, even a few days before the party, and put them in the refrigerator. A couple of hours before the arrival of guests, you need to get them out of the refrigerator, let them warm up to room temperature. All this time, they can be watered and smeared with apple icing. And when guests begin to come, put it on a preheated grill and finish cooking.

So we will try to give you a recipe for what has recently become a good delight in the diet of a home cook-gardener who has our wonderful professional barbecue.

The beginning of our research in the field of application of our MFP (multifunctional device) "Gorynych", led us to reasoning on the topic: "What is generally uncharacteristic for a barbecue that can be cooked on this miracle?" Of course, for the answer to this question, we delved deep into the jungle of the Internet and found a great variety of all kinds of recipes and tips. And here's what we liked from the proposed and after some adaptation it turned out ...

How to cook a knuckle on "Gorynych"

Unafraid of the influx of information and perfectly aware of the impossibility of cooking shank without using the oven at home, we started preparing 3 shanks by boiling in a large pot. Fairly seasoned with spices and salt, they left it all to cook for about 2 hours. While our pan was smoking on one “Gorynych”, we thought: “How to make an oven from the second steel barbecue“ Gorynych? ”, Because our ardent mind is always in the stage of searching for something new and deliciously beautiful. So, we used the "Wok" frying pan, though cast-iron and outwardly reminiscent of a cauldron, and therefore very suitable for testing at our culinary test site of passions. Then there was a small problem, how to bake a knuckle and not burn this delicacy on this stationary grill "Gorynych".

Having pretty much rummaged in the immense and all-consuming wilds of the basement of the house on the hacienda, we found a shiny grid, and who knows what this grid is from, BUT this means that there is EVERYTHING in the basement! In high spirits, since the images of using this grid appeared in the basement, we ran together, in a crowd, to try to apply the product of someone's intellect. To the amazement of the people, the grid just laid down on the walls of the cauldron ("Wok" pans), creating a space under the grid - that's what we achieved !!!

It took about 2 hours of anxious waiting, while the knuckles are cooked in a saucepan, and here is a happy moment of truth: to be or not to be ... outdoors... First, you need to heat the brazier, that is, light a pile of firewood or something else (in this case, it does not matter) that gives the temperature. Do not try to cook on coal - it turns out bad food !!! After the metal has warmed up (and the thickness of 4 mm still gives its effect), we put the cauldron or the "Wok" pan to heat up and bring it to ... well, until the surface becomes oh-oh-oh-very hot.

Let's make a small digression from the topic right away and talk a little about cauldrons, pots, pans, etc. So, a great variety of these products, from small to large, are presented on the Russian market. When developing our stationary grill "Gorynych", we primarily focused on simplicity and quality, and also provided for the use additional equipment or accessories of equal quality to avoid deformation or other damage during operation. Why is all this said? Exist different materials and the alloys from which these products (dishes) are made, and in order not to fall into unnecessary lyrics at all, you need to remember a simple truth: do not heat dishes of aluminum color (light gray), since the melting point may not be comparable to the temperature of the barbecue - BE CAREFUL!!! So, we heated the grill, cooked the knuckles ...

After 15–20 minutes, we put the shank on the net in the Wok pan (cauldron) and cover it with a glass lid in anticipation of waiting for the delicacy to be ready.

By the way, the lid did not close tightly, standing on the stops and forming a gap of about 10 mm, so that the fat, flowing down and burning, naturally formed smoke, gently enveloping our meat.

As a result, the knuckle was being prepared or, to put it correctly, it was baked right, like in the oven, for about 15-25 minutes - everyone determined the readiness in their own way, so they withstood the average time with the general approval of the participants in the action. The result exceeded all expectations!

Recipe:

We cook the shank for 2 hours (we use ingredients from 2 to 13 points), put it on a plate, dry it, prepare the sauce, make cuts on the skin with a knife so that a mesh in the form of rhombuses is formed (do not be zealous!), Heat the cauldron, bake on the mesh , pouring sauce and turning the shank, about 15–20 min.

Products:

1) Shank - 3 pcs.
2) Onions - 3 pcs. (do not cut, but clean)
3) Leek - twig (cut)
4) Salt - to taste (it is better to oversalt)
5) Parsley - 5 pcs.
6) Carrots - 1 pc (medium size, do not cut)
7) Black pepper (peas) - 10 pcs.
8) Bay leaf - 2 pcs.
9) Ginger - 3 wedges (thickness 2mm)
10) Rosemary - a little
11) Thyme - a little Juniper berry - 4 pcs.
12) Allspice - 2 pcs.
13) Juniper berry - 4 pcs
14) Semi-sweet wine - 1 glass (200 ml)
15) Honey - 2 tsp.

Once again, going to the dacha, she decided to pamper her with a shank at the stake.

This is how it turns out appetizing, even drooling)

At home, I boiled it, adding to the cooking water: salt, unpeeled onion (gives a golden color), peppercorns, bay leaf. I cooked it over low heat for about 3 hours (I had a large knuckle), look by weight, so that it does not get overcooked, otherwise it will fall off the skewers. We need to boil it, but not digest it.
I pulled it out of the water, cooled it down and went to the dacha.
We prick the boiled knuckle with beer (if it doesn't work, then just wipe it off).

Now we clean the garlic and grind it with salt.

Add spices: pepper, paprika, chili to taste. We rub the shank with this mixture.

While the knuckle is soaked, light a fire. We need a lot of heat and a little fire, the skin at the shank is tight and we need to fry it until golden brown.
We string the knuckle on the skewer cross to cross so that it does not fall under the weight.

And we send it to the fire.

As it turns brown, turn it over. The shank itself is already ready, so we fry until the desired color.
The knuckle is ready, you can serve it to the table.

The taste is simply amazing: it is very soft, juicy, it is not even necessary to chew) It ends very quickly) So we did not have enough. Next time I will take at least 2 shanks, and ideally each shank. Then everyone will eat their fill.
Excellent with salad