Schweinshaxe
Re: Schweinshaxe
And would any leftovers on bread be a genuine "knuckle sandwich"?
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Re: Schweinshaxe
Yep, light your kamado as you would to sear a steak, but don't shut the lid. Let the fire get rocking up to where it would be for a 400C steak, close the lid with the vents open for maybe two minutes (less for a Keg) to build up some heat, but not the full heat soak the ceramic normally has, put the food in and shut the vents down to the target temperature.Livewire wrote: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
It's the heat of the charcoal that you use for the shock on the food, then the cool Kamado will take on the heat from the choked down fire and settle at your target temp.
I'll document my cook and post the Dwelling technique in the Kamado section.
And Golly, you can do a similar thing by stacking your heat beads in the smokenator and putting a Weber basket of hot charcoal in the other side. drop a couple of bits of charcoal into the Smokenator to start the beads, and start cooking. The kettle will start hot but when the charcoal burns out in the first hout the smokenator low and slow will take over....Maybe I shouldn't have given that tip away.....before the Kettle V Kamado comp....the Kettle Boy might be listening!
Cheers
Chris
Common Sense is so rare these days it should be a Super Power!
Re: Schweinshaxe
"Kettle Boy" - I can't workout who you would be referring to there Chrisurbangriller wrote:...Maybe I shouldn't have given that tip away.....before the Kettle V Kamado comp....the Kettle Boy might be listening! Cheers Chris
Kamado slow it goes as those lovely red embers glow
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Re: Schweinshaxe
Kettle Boy has been pretty quiet, maybe the new job has him a little snowed underLivewire wrote:"Kettle Boy" - I can't workout who you would be referring to there Chrisurbangriller wrote:...Maybe I shouldn't have given that tip away.....before the Kettle V Kamado comp....the Kettle Boy might be listening! Cheers Chris
Re: Schweinshaxe
I'm sure he'll be around soon. He couldn't resist having a bite at that bit of bait.bodgy wrote:Kettle Boy has been pretty quiet, maybe the new job has him a little snowed underLivewire wrote:"Kettle Boy" - I can't workout who you would be referring to there Chrisurbangriller wrote:...Maybe I shouldn't have given that tip away.....before the Kettle V Kamado comp....the Kettle Boy might be listening! Cheers Chris
Last edited by Gumb on Sat Apr 28, 2012 9:58 am, edited 1 time in total.
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Re: Schweinshaxe
talking kettle boy and the comp i think maybe.............hey when does the next long weekend after may day happen..??..
jeeze i don't know which of my toys to run with for this one, i might go with kettle boy 'cause my past couple of experiments with the ol' #5 were a PITB. so youes kamado riders watch out.........MYA HA ha ha ha ha ha cough cough splutter
i think commitee might need to go into a huddle and slog out a progressive comp on this one,
kevin
jeeze i don't know which of my toys to run with for this one, i might go with kettle boy 'cause my past couple of experiments with the ol' #5 were a PITB. so youes kamado riders watch out.........MYA HA ha ha ha ha ha cough cough splutter
i think commitee might need to go into a huddle and slog out a progressive comp on this one,
kevin
....up in smoke.....that's where my money goes.....
Re: Schweinshaxe
Bodgy
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Re: Schweinshaxe
Good work brother Bodgy!
If there is any leftover, let us know how the Knuckle Sandwich was!
Chris
If there is any leftover, let us know how the Knuckle Sandwich was!
Chris
Common Sense is so rare these days it should be a Super Power!
Re: Schweinshaxe
Bodgy I just love that little Primo of yours
Im finding it difficult to get Pork knuckles around here. I showed the Lovely your pic and she started speaking loudly in Deutsche ( Her native tongue)
So Ive been put on the mission
Im finding it difficult to get Pork knuckles around here. I showed the Lovely your pic and she started speaking loudly in Deutsche ( Her native tongue)
So Ive been put on the mission
If trees screamed when we cut them down, We wouldn't. If they screamed all the time we would.
http://www.aussiecue.com.au
http://www.aussiecue.com.au
Re: Schweinshaxe
Smokey, is the mission to get knuckles, a Primo or both?Smokey Mick wrote: So Ive been put on the mission
No knuckle sandwich this time Guru
Schweinshaxe
Do any of you preboil the knuckles before bbqing? I've heard that's the traditional german way??
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
No Pre-Boiling!magste wrote:Do any of you preboil the knuckles before bbqing? I've heard that's the traditional german way??
What would the Germans know!
Chris
Common Sense is so rare these days it should be a Super Power!
Re: Schweinshaxe
Bump!urbangriller wrote:No Pre-Boiling!magste wrote:Do any of you preboil the knuckles before bbqing? I've heard that's the traditional german way??
What would the Germans know!
Chris
Bought a couple of these from Eurostyle at the stock road markets.
Could I brine them, then dry them out and use the method you described above, but in a kettle?
Get it quite hot then drop the temps back? What internal temp should I be looking for?
Re: Schweinshaxe
Bump!urbangriller wrote:No Pre-Boiling!magste wrote:Do any of you preboil the knuckles before bbqing? I've heard that's the traditional german way??
What would the Germans know!
Chris
Boil Boil......must be on the wrong forum.......im suprised that language is allowed on here
Bought a couple of these from Eurostyle at the stock road markets.
Could I brine them, then dry them out and use the method you described above, but in a kettle?
Get it quite hot then drop the temps back? What internal temp should I be looking for?[/quote]
Lach, Knuckles shouldn't need brinning there should be so much fat in them (yes dear i am whatching my cholesterol ) they will stay moist the whole cook, last weekend i steamed mine meat up on foil balls in foil tray pepsi & water - double foil wrapped for 4 hrs then uncovered and crisped for an hour more meat was fall apart tender.
Didn't cook to temp cooked till the felt & looked right, hope that is of help.
Glen
If we weren't supposed to eat animals then why do they taste so good
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Re: Schweinshaxe
On sale at Aldi, $6.99 / kg, including spice rub.