Pork legs on the grill. Grilled shank. Grilled pork knuckle recipe

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: "And what is generally uncharacteristic for a barbecue that can be cooked on this miracle?" Of course, for the answer to this question, we delved 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 (pans "Wok"), forming a space under the grid - we achieved this !!!

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 right, it was baked right, like in the oven, for about 15–25 minutes - everyone determined the readiness in his 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 leaves - 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.

Recipe pork knuckle the barbecue is very basic. To make this part juicy, you should marinate it correctly. 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 overexposed. Otherwise, it will turn out dry and tasteless. The barbecue temperature should be moderate. Thanks to this feature, this part of the pork will cook correctly and, most importantly, it will be perfectly saturated with smoke.

Required Ingredients

The classic grilled shank recipe uses the following ingredients:

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

Shank preparation

The initial step is to cut the onion into half rings and put it on the shank. Then you should gently grind the bay leaf and sprinkle the meat with it. After completing this action, you can start making small but deep enough cuts along the entire leg. This stage involves the use of a sharp knife. The shanks should be poured into the resulting cuts and over the entire area soy sauce or add salt. It is not recommended to combine these ingredients, as the pork may turn out to be oversalted. Then we start slicing the garlic into thin slices and stick it into the meat cuts. The next step is to sprinkle the shank with a mixture of peppers and herbs. After wrapping this piece of pork in plastic wrap, place it in the refrigerator for about 12 hours or a day.

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

This dish goes well with vegetables, baked potatoes and some aromatic sauce. In order to prepare them, we recommend using charcoal or

Making moonshine and alcohol for personal use
absolutely legal!

After the end of the existence of the USSR, the new government stopped the fight against moonshine. Criminal liability and fines were abolished, and an article banning the production of alcohol-containing products at home was removed from the Criminal Code of the Russian Federation. To this day, there is not a single law prohibiting you and me from engaging in our favorite hobby - making alcohol at home. This is evidenced by the Federal Law of July 8, 1999 No. 143-FZ "On Administrative Responsibility legal entities(organizations) and individual entrepreneurs for offenses in the field of production and circulation of ethyl alcohol, alcoholic and alcohol-containing products "(Collected Legislation Russian Federation, 1999, N 28, art. 3476).

Excerpt from Federal law RF:

"This Federal Law does not apply to the activities of citizens (individuals) who produce products containing ethyl alcohol not for the purpose of marketing."

Home brewing in other countries:

In Kazakhstan in accordance with the Code of the Republic of Kazakhstan On Administrative Offenses of January 30, 2001 N 155, the following liability is provided. So, according to article 335 "Manufacture and sale of home-made alcoholic beverages", the illegal manufacture for the sale of moonshine, chacha, mulberry vodka, home brew and other alcoholic beverages, as well as the sale of these alcoholic beverages, entails a fine in the amount of thirty monthly calculation indices with the confiscation of alcoholic beverages , devices, raw materials and equipment for their manufacture, as well as money and other valuables received from their sale. However, the law does not prohibit the preparation of alcohol for personal use.

In Ukraine and Belarus things are different. Articles No. 176 and No. 177 of the Code of Ukraine on Administrative Offenses provide for the imposition of fines in the amount of three to ten non-taxable minimum wages for the manufacture and storage of moonshine without the purpose of sale, for storage without the purpose of selling devices * for its production.

Article 12.43 repeats this information almost word for word. "Making or purchasing strong alcoholic beverages (moonshine), semi-finished products for their manufacture (mash), storage of devices for their manufacture" in the Code of the Republic of Belarus on Administrative Offenses. Item number 1 says: "Manufacturing individuals strong alcoholic beverages (moonshine), semi-finished products for their production (mash), as well as storage of devices * used for their manufacture - entail a warning or a fine of up to five basic units with the confiscation of these drinks, semi-finished products and devices. "

* It is still possible to purchase moonshine stills for home use, since their second purpose is to distill water and obtain components for natural cosmetics and perfumery.

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. 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 shank 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