Once again, going to the dacha, I decided to pamper my shank at the stake.
That's how it turns out appetizing, already drooling run)
At home, I boiled it, adding to the water for cooking: salt, unpeeled onion (gives a golden color), peppercorns, bay leaf. Cooked over low heat for about 3 hours (I had a large shank), look at the weight so that it does not overcook, otherwise it will fall off the skewers. We need to cook it, but not digest it.
Pulled out of the water, cooled and went to the country.
We prick the boiled knuckle with beer (if it doesn’t work, then we just wipe it off).
Now peel 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, we kindle a fire. We need strong heat and a little fire, the skin of the shank is tight and we need to fry it until golden brown.
We string the shank on the skewers crosswise so that it does not fall under the weight.
And send it to the fire.
Once browned, flip over. The knuckle itself is already ready, so fry until the desired color.
The shank is ready, you can serve it to the table.
The taste is simply amazing: it turns out very soft, juicy, you don’t even need to chew) It ends very quickly) So we didn’t have enough. Next time I will take at least 2 shank, and ideally each shank. Then everyone will be happy.
Great with salad
After the Christmas Lent, I wanted meat. Almost immediately I wanted a beer.
Since it was around the New Year holidays, I also wanted some kind of miracle, so I got into YouTube.
After watching 10-15 videos, I have a plan.
And then, one fine January day:
The main dish is a knuckle on a fire in beer.
Just to disgrace, 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 for half a day on the street.
What you need:
- Rolls, how much do you eat
- Dark beer to pour and top up. It took me up to 5 liters for three shank (one, the bastard, did not fit into the cauldron, but climbed into the oven) up to 5 liters, as I remember. This is for brewing, for drinking as much as your heart desires.
- Spices. Well, here is a flight of fancy. Black peppercorns, bay leaf is a mast
- Garlic
We dump the whole thing into a cauldron and fill it with beer. 
That's all, now we gather around the cauldron, drink beer with friends, keep the fire going or top up the beer that is pouring out.
After a couple of hours, hunger makes us perform another feat: 
Here, too, everything is very simple:
- Potato
- Spices
I can’t say for sure how much it was in the foil on the grill, the beer had already been drunk decently. Approximately around 20-30 minutes. More is better than less, potatoes cook slowly under these conditions.
Now you need to remove the foil and give it a presentation: 
The dish is incomparable!
The third hour has passed. We take out the shank (I left the thread on one, for the sake of experiment) and put it on the grill: 
Enjoy! 
So we will try to give you a recipe for what has recently become a good delicacy in the diet of a home cook-summer resident 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 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 many all kinds of recipes and tips. And here is what we liked from the proposed and after some adaptation it turned out ...
How to cook a shank on Gorynych
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Not afraid of the influx of information and well aware of the impossibility of cooking shank without using the oven at home, we started cooking 3 shank from cooking in a large saucepan. 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 process of searching for something new and tasty and beautiful. So, we used a Wok pan, though cast iron and outwardly resembling a cauldron, and therefore very suitable for testing on our culinary range of passions. Then there was a small problem, how to bake the knuckle and not burn this delicacy on this stationary grill "Gorynych". |
Having fairly rummaged through the vast and all-consuming wilds of the basement of the house on the hacienda, we found a brilliant 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 the application of this grid appeared in the basement, we together, in a crowd, ran to try to use the product of someone's intellect. To the amazement of the people, the grid exactly lay down on the walls of the cauldron (frying pans "Wok"), forming a space under the grid - we achieved this!!!
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It took about 2 hours of tedious waiting for the shank to cook in the pan, and here is the happy moment of truth: to be or not to be ... Then the preparation of the Gorynych stationary barbecue for roasting the shank in the open air began. First you need to heat the brazier, that is, kindle a bunch of firewood or something else (in this case, it doesn’t matter), which gives the temperature. Do not try to cook on coal - bad food is obtained !!! After the metal has warmed up (and the thickness of 4 mm still gives its effect), set the cauldron or the wok pan to heat up and bring it to ... well, until the surface becomes oh-oh-oh-very hot. |
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We will immediately make a small digression from the topic and talk a little about cauldrons, bowlers, pans, etc. So, on Russian market a great variety of these products is presented from small to large. When developing our stationary brazier "Gorynych", we primarily focused on simplicity and quality, and also provided for the use of additional equipment or devices that are not inferior in quality in order to avoid deformations or other damage during operation. Why is all this said? Exist different materials and 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 aluminum-colored dishes (light gray), because the melting temperature may not be comparable to the temperature of the barbecue - BE CAREFUL!!! So, we heated the brazier, cooked the shank ... |
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After 15–20 minutes, we put the shank on the grid in the Wok pan (cauldron) and cover 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, draining and burning, naturally formed smoke, gently enveloping our meat.
As a result, the knuckle was being prepared or it was right to say that it was baked, just like in an 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 points 2 to 13), put it on a plate, dry it, prepare the sauce, make incisions on the skin of the shank with a knife so that a grid is formed in the form of rhombuses (do not be zealous!), Heat the cauldron, bake on the grid , pouring sauce and turning the shank, about 15-20 minutes.
Products:
1) Knuckle - 3 pcs.
2) Onion - 3 pcs. (do not cut, but clean)
3) Leek - sprig (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 slices (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
2 pork knuckles
black peppercorns
Bay leaf
200 ml apple juice
40 ml soy sauce
salt to taste
Grilled pork knuckle recipe:
1. We thoroughly wash the shank and get rid of the remnants of the bristles by any method of hair removal known to you. Personally, I prefer to just shave it off with a disposable razor (no soap or shaving gel, of course).
2. Put the shank in a large pot, fill it with water, add black pepper, bay leaf and salt hard.
3. We kindle firewood in the grill. We put the pot on the fire and cook for 2 hours under the lid. We make sure that the shank is covered with water at all times.
4. In the meantime, prepare the glaze. To do this, pour apple juice into a small ladle, in which we usually prepare sauces. On low heat, boil the juice to half the volume. Add soy sauce and continue to cook for another 10-15 minutes.
5. Remove the pot from the fire. We get welded shank. We put them in turn in a deep bowl and pour glaze over them with a spoon on all sides.
6. We rake the coals to the grill walls, leaving the middle free. If the coals have completely burned out by that time, we throw in a little more firewood (preferably oak, beech, apple, pear, plum). You can even sprinkle the coals with wet wood chips from the same wood species. We put a container with water in the formed space of the lower grill grate. We install the upper grate, and on it we lay out the shank greased with glaze. Thus, there are absolutely no coals and even ash under the rudders, only a container of water. Close the grill with a lid and wait for about 20 minutes. Open the grill and use a pastry brush to apply a second layer of frosting. We bake in a closed grill for another 20 minutes. During this time, the shanks have time to brown and smoke slightly. The skin becomes beautiful and crispy - a dream!
7. We serve boiled potatoes, stewed sauerkraut, and, of course, beer - the law of the genre, there's nothing to be done.
Note: Shanks can be boiled in advance, at least 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 arrive, put it on a preheated grill and finish cooking.
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