Schweinshaxe
Schweinshaxe
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
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
Ken
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Re: Schweinshaxe
Pork Shanks (same thing) in my Saffire Kamado:
Cheers
Chris
Cheers
Chris
Common Sense is so rare these days it should be a Super Power!
Schweinshaxe
What is your method to do those Chris? Prep, grill temp etc?
Magnus
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A Q, a Keg & a Kettle
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A Q, a Keg & a Kettle
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Re: Schweinshaxe
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
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
Common Sense is so rare these days it should be a Super Power!
Schweinshaxe
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.
Magnus
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A Q, a Keg & a Kettle
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A Q, a Keg & a Kettle
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Re: Schweinshaxe
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
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
Common Sense is so rare these days it should be a Super Power!
Re: Schweinshaxe
Cheers Chris! Those look great.urbangriller wrote:Pork Shanks (same thing) in my Saffire Kamado:
Cheers
Chris
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
Last edited by kendoll on Tue Apr 24, 2012 6:05 pm, edited 1 time in total.
Ken
Schweinshaxe
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
Magnus
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A Q, a Keg & a Kettle
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A Q, a Keg & a Kettle
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Re: Schweinshaxe
Got inspired, so I picked up three for Managements dinner tomorrow night!
Chris
Chris
Common Sense is so rare these days it should be a Super Power!
Re: Schweinshaxe
Uh oh! Hope my effort compares.urbangriller wrote:Got inspired, so I picked up three for Managements dinner tomorrow night!
Chris
Glad my thread inspired someone though.
btw Chris, did you cook the potatoes directly on the grill?
Ken
Ken
Re: Schweinshaxe
picked up 8 shanks yesty for anzac dinner
was thinking of doing them on ribolator with smokenator
any ideas on temp and time?
was thinking of doing them on ribolator with smokenator
any ideas on temp and time?
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Schweinshaxe
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
It's a bugger to sort out when everything's up to full temp and pieces don't fit properly
Doing the job properly is no excuse for not meeting the schedule...
Re: Schweinshaxe
Are we cooking to time or temp?? please Guruurbangriller wrote:...remember these shanks need a long cook.
Chris
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Re: Schweinshaxe
Spuds are parboiled, drained and rolled in butter, then Kamado roasted for the last half hour.kendoll wrote: btw Chris, did you cook the potatoes directly on the grill?
Ken
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:bodgy wrote: Are we cooking to time or temp?? please Guru
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
Common Sense is so rare these days it should be a Super Power!
Re: Schweinshaxe
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
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
Kamado slow it goes as those lovely red embers glow
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