Shank steaks on the grill. Grilled pork knuckle. Recipe: Grilled Pork Knuckle for a Beer Party

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 generally uncharacteristic for a barbecue can be prepared on this miracle?” Of course, to answer this question, we delved into the wilds of the Internet and discovered a great variety of all kinds of recipes and tips. And this is what we liked from what was proposed and after some adaptation it turned out...

How to cook knuckle at Gorynych

Not afraid of the influx of information and well aware of the impossibility of cooking shanks without using an oven at home, we began cooking 3 shanks by cooking them in a large saucepan. Having seasoned it generously with spices and salt, we 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?”, After all, our ardent mind is always at the stage of searching for something new and deliciously beautiful. So, we used a “Wok” frying pan, although it was cast iron and looked like a cauldron, and therefore very suitable for testing at our culinary testing ground of passions. Then there was a small problem, how to bake the shank and not burn this delicacy on this stationary grill “Gorynych”.

After a fair amount of digging in the vast and all-consuming jungle of the basement of the house on the hacienda, we found a shiny mesh, and who knows what this mesh is from, BUT this means that there is EVERYTHING in the basement! In high spirits, since the images of using this grid arose in the basement, we all ran together in a crowd to try to use the product of someone’s intellect. To the amazement of the people, the mesh lay neatly on the walls of the cauldron (Wok), forming a space under the mesh - this is what we wanted!!!

About 2 hours of tedious waiting passed until the shanks were cooked in the pan, and now the happy moment of truth: to be or not to be... Next, the preparation of the stationary barbecue “Gorynych” began for baking the shanks in the open air. First you need to heat the grill, that is, light a bunch of wood or something else (in this case it’s not important) that gives the temperature. Don't try to cook with coal - it makes bad food!!! After the metal has warmed up (and the thickness of 4 mm still gives its effect), we put a cauldron or a “Wok” pan to heat up and bring it to... well, until the surface becomes oh-so-very hot.

Let’s immediately make a small digression from the topic and talk a little about cauldrons, pots, frying pans, etc. So, on Russian market There is a great variety of these products from small to large. When developing our stationary barbecue "Gorynych", we primarily focused on simplicity and quality, and also provided for the use of additional equipment or devices that were 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 (utensils) are made, and in order not to fall into unnecessary lyricism at all, you need to remember a simple truth: do not heat aluminum-colored utensils (light gray), because the melting point may not be comparable to the temperature of the grill - BE CAREFUL!!!

So, we heated up the grill, cooked the shanks...

After 15–20 minutes have passed, we place the shank on a mesh in a 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, but stood on the stops and formed a gap of about 10 mm, so that the fat, draining and burning, naturally formed smoke, gently enveloping our meat.

As a result, the shank was cooked, or it’s correct to say baked, just like in an oven, for about 15–25 minutes - everyone determined the readiness in their own way, so we kept the average time at general approval participants of the action. The result exceeded all expectations!

Recipe:

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 cuts on the skin of the shank with a knife so that a diamond-shaped grid is formed (don’t be overzealous!), heat the cauldron, bake on the grid , pouring sauce and turning the shanks, about 15–20 minutes.

Products:

1) Knuckle – 3 pcs.
2) Onions – 3 pcs. (do not cut, but clean)
3) Leek – sprig (cut)
4) Salt – to taste (it’s better to over-salt)
5) Parsley – 5 pcs.
6) Carrots – 1 piece (medium size, do not cut)
7) Black pepper (peas) – 10 pcs.
8) Bay leaf – 2 pcs.
9) Ginger – 3 cloves (2mm thickness)
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 for Grilled Pork Knuckle for a Beer Party:

To prepare the shank, we actually need the shank itself :)

And since you and I are participating in testing FORESTER products, for the shank I chose the “Smoky Kebab” Set for meat.
And what I would like to note: I was very pleased - 100% natural ingredients (spices), very well chosen.
As a liquid component, you can use whatever your heart desires, based on experience and taste preferences.
To be honest, I was a little worried, because I don’t use ready-made marinating mixtures, because they usually contain monosodium glutamate and all sorts of preservatives. But FORESTER sets lack all this!!! which I was incredibly happy about!!!

Well, now let's start cooking :)
First you need to cook the pork knuckle. To do this, pour water into a saucepan, add crushed garlic, a cinnamon stick, bay leaf and peppercorns. Bring to a boil.

Then carefully place the shank into the pan. Bring to a boil, reduce heat to low and simmer covered for 1.5 hours. Remove the finished shank from the broth.

Let's make the marinade. A bag of spices from the FORESTER set is designed for 3 kg. meat, and we only have a kilo or so of shank... and even then in raw form :) Therefore, we will use 1/3 of it. Pour the spices into a bowl, add oil and soy sauce, stir until smooth and grease our knuckle. I also tied my shank with twine, just to be sure :), I was on the safe side... And we put it away to marinate until the hour “X”.

At the designated hour, when all the friends are already gathered, we light the coals in the barbecue or grill - they should burn out and be covered with gray ash. We thread the shank onto two skewers for convenience and send it to the grill for about 20-30 minutes. turning and basting with remaining marinade as needed. Unfortunately, I forgot to use pre-soaked wood chips, but in the next test I will definitely improve... honestly, honestly! :)

This BBQ pork knuckle recipe is very simple. To make this part juicy, it should be properly marinated. 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 overcooked. Otherwise, it will turn out dry and tasteless. The barbecue temperature should be moderate. Thanks to this feature, this part of the pork will be cooked correctly and, most importantly, will be perfectly saturated with smoke.

Required Ingredients

The classic grilled shank recipe calls for the following ingredients:

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

Preparing the knuckle

The initial stage is cutting the onion into half rings and placing it on the shank. Then you should carefully grind the bay leaf and sprinkle it over the meat. After completing this step, you can begin making small but fairly deep cuts throughout the leg. This stage involves the use of a sharp knife. Soy sauce or salt should be poured into the resulting cuts and over the entire area of the shank. It is not recommended to combine these ingredients, as the pork may end up over-salted. Then we start cutting the garlic into thin slices and inserting it into the cuts of the meat. The next step is to sprinkle the shanks with a mixture of peppers and herbs. After wrapping this part of the pork in cling film, it should be placed in the refrigerator for about 12 hours or a day.

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

This dish goes well with vegetables, baked potatoes and some aromatic sauce. To cook them, we recommend using a charcoal or gas grill.

Required Ingredients

The classic grilled shank recipe calls for the following ingredients:

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

Preparing the knuckle

This dish goes well with vegetables, baked potatoes and some aromatic sauce. To cook them, we recommend using charcoal or

Preparation of moonshine and alcohol for personal use
absolutely legal!

After the collapse of the USSR, the new government stopped the fight against moonshine. Criminal liability and fines were abolished, and the 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 that prohibits you and me from engaging in our favorite hobby - preparing 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:

“The effect of this Federal Law does not apply to the activities of citizens (individuals) producing products containing ethyl alcohol for purposes other than sale.”

Moonshining in other countries:

In Kazakhstan in accordance with the Code of the Republic of Kazakhstan on Administrative Offenses dated January 30, 2001 N 155, the following liability is provided. Thus, according to Article 335 “Manufacture and sale alcoholic drinks home-made” illegal production of moonshine, chacha, mulberry vodka, mash and other alcoholic beverages for the purpose of sale, as well as the sale of these alcoholic beverages, entails a fine in the amount of thirty monthly calculation indices with confiscation of alcoholic beverages, apparatus, raw materials and equipment for their production, and also 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 tax-free minimum wages for the production and storage of moonshine without the purpose of sale, for the storage of devices* for its production without the purpose of sale.

Article 12.43 repeats this information almost word for word. “Production or acquisition of strong alcoholic beverages (moonshine), semi-finished products for their production (mash), storage of apparatus for their production” in the Code of the Republic of Belarus on Administrative Offenses. Point No. 1 states: “Manufacturing individuals strong alcoholic drinks (moonshine), semi-finished products for their production (mash), as well as storage of devices* used for their production - entail a warning or a fine of up to five basic values with confiscation of the specified drinks, semi-finished products and devices.”

*You can still purchase moonshine stills for home use, since their second purpose is to distill water and obtain components for natural cosmetics and perfumes.