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Schweinshaxe

Posted: Mon Apr 23, 2012 8:39 pm
by kendoll
Hi All,

Has anyone had a go at making Bavarian style pork knuckle on their BBQ?

I am considering it for Wednesday. My wife makes it brilliantly in the oven, but really keen to try it on the BBQ, but not sure if I want to take the risk.

Any experience or tips. Cooking on a gas BBQ.

Cheers,

Ken

Re: Schweinshaxe

Posted: Tue Apr 24, 2012 10:54 am
by urbangriller
Pork Shanks (same thing) in my Saffire Kamado:

Image

Cheers
Chris

Schweinshaxe

Posted: Tue Apr 24, 2012 10:57 am
by magste
What is your method to do those Chris? Prep, grill temp etc?

Re: Schweinshaxe

Posted: Tue Apr 24, 2012 11:06 am
by urbangriller
I had the Saffire running at 260C

Seasoned the shanks with salt and pepper and put them in for 5 minutes then closed the vents down to the 150c mark and let the Kamado gradually come down in temp to that point, left them like that for 2.5 hours.

Chris

Schweinshaxe

Posted: Tue Apr 24, 2012 3:52 pm
by magste
Thanks. Do you leave the shanks in the kamado while the temp goes down? I've found with the BSK that it takes so long to reduce 100C that the meat reaches its finished temp before the BSK is down to the target grill temp.Hence I've started to take the meat out or do the high temp sear in the Q.

Re: Schweinshaxe

Posted: Tue Apr 24, 2012 4:00 pm
by urbangriller
Yep, leave it in...remember these shanks need a long cook.

The BSK is a little different to the ceramic, if I want mine to cool quickly, shut the vents for 5 min then open the BSK to let the heat out (30 sec) then close and set the temp for the target.

If you overshoot and are starting with a 400+C Keg shut the vents for 5 min then open the BSK to let the heat out (30 sec), then shut it again, do this three or 4 times and you should come down to about 150-200C......you are choking the charcoal, but be careful not to kill it completely!

Chris

Re: Schweinshaxe

Posted: Tue Apr 24, 2012 5:39 pm
by kendoll
urbangriller wrote:Pork Shanks (same thing) in my Saffire Kamado:

Image

Cheers
Chris
Cheers Chris! Those look great.

Just picked up 4 (roughly 1KG) knuckles from my butcher.

Will be giving them a go tomorrow. Will try to post some pics.

Cheers,

Ken

Schweinshaxe

Posted: Tue Apr 24, 2012 5:42 pm
by magste
Yeah, that's what I do, but have found it still can take an hour to go from say 300c down to 160c, so if doing a normal roast it's usually done by that time. Maybe I've insulated too well :)

Re: Schweinshaxe

Posted: Tue Apr 24, 2012 8:12 pm
by urbangriller
Got inspired, so I picked up three for Managements dinner tomorrow night! :D :D

Chris

Re: Schweinshaxe

Posted: Tue Apr 24, 2012 9:06 pm
by kendoll
urbangriller wrote:Got inspired, so I picked up three for Managements dinner tomorrow night! :D :D

Chris
Uh oh! Hope my effort compares. :shock:

Glad my thread inspired someone though. :D

btw Chris, did you cook the potatoes directly on the grill?

Ken

Re: Schweinshaxe

Posted: Wed Apr 25, 2012 7:20 am
by Golly
picked up 8 shanks yesty for anzac dinner
was thinking of doing them on ribolator with smokenator
any ideas on temp and time?

Schweinshaxe

Posted: Wed Apr 25, 2012 9:53 am
by fivegallon
Do a cold run first to make sure u get full ribolator rotation without interference ;)

It's a bugger to sort out when everything's up to full temp and pieces don't fit properly

Re: Schweinshaxe

Posted: Wed Apr 25, 2012 10:13 am
by bodgy
urbangriller wrote:...remember these shanks need a long cook.
Chris
Are we cooking to time or temp?? please Guru

Re: Schweinshaxe

Posted: Wed Apr 25, 2012 11:45 am
by urbangriller
kendoll wrote: btw Chris, did you cook the potatoes directly on the grill?

Ken
Spuds are parboiled, drained and rolled in butter, then Kamado roasted for the last half hour.
bodgy wrote: Are we cooking to time or temp?? please Guru
Time, you need 3-4 hours, the skin should crisp up quick and then they need the Low and Slow. Don't let the Keg or Kamado heat up too much first, you want the heat shock of the raging fire, but you want it to drop temp to 160C reasonably quickly. The process is refered to as "Dwelling", here is an edit from the Kamado Bible I'm writing:

Dwelling

In this technique you get an extremely hot fuel load, close the lid of the Kamado for a few minutes (with the chimney open) to allow a little heat build up then shut down the airflow and let the meat sit cooking in the "tight" Kamado.

This technique is best described as similar to the practice of searing a steak in a pan and finishing in a hot oven. Sear a steak on both sides the shut down (Dwell) the Kamado and let the steak finish cooking, its great for roast pork as well.

With the Dwelling technique you never let the Kamado build up a store of heat, so when it is shut down it easily goes from Searing 400°C (750°F) to a roasting temperature of 205°C (400°F) or lower.

Cheers
Chris

Re: Schweinshaxe

Posted: Wed Apr 25, 2012 12:31 pm
by Livewire
Chris

If I am reading / interpreting this correctly you would allow the charcoal to light and get up to searing coals with the lid open so that the Kamado shell does not conduct to much heat initially

Suppose I could light in chimmey (if I had one) and then follow the Dwell technique

Thanks for the great advice as you always provide

Glenn