There are many different ways to become a photographer, one of them I see is to stop...
Once again, getting ready to go to the dacha, I decided to pamper my family with knuckle on the fire.
This is how delicious it turns out, it makes my mouth water)
At home, I boiled it, adding to the cooking water: salt, unpeeled onion (gives a golden color), peppercorns, bay leaf. Cooked over low heat for about 3 hours (I had a large shank), watch the weight so that it does not overcook, otherwise it will fall off the skewers. We need to cook it, but not overcook it.
I pulled it out of the water, cooled it down and went to the dacha.
We prick the boiled shank with beer (if you can’t prick it, 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 soaking, light a fire. We need high heat and a little fire, the skin of the shank is tight and we need to fry it until golden brown.
We thread the shank onto the skewers crosswise so that it does not fall under the weight.
And we send it to roast on the fire.
Once it's browned, turn it over. The shank itself is already prepared, so fry it to the desired color.
The shank is ready, you can serve it to the table.
The taste is simply amazing: it’s 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 shanks, and ideally one shank for each. Then everyone will have enough to eat.
Excellent with salad
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 medium. 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.
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
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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!!!
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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 pile of firewood or something else (in in this case not important), which 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 on to heat up and bring it to... well, until the surface becomes oh-so-very hot. |
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Let’s immediately make a small digression from the topic and talk a little about cauldrons, pots, frying pans, etc. So, on Russian market a great variety of these products are presented, from small to large. When developing our stationary barbecue "Gorynych", we primarily focused on simplicity and quality, and also included the use additional equipment or devices of equal quality to avoid deformation or other damage during use. Why is all this said? There are different materials and alloys from which they are made this product(dishes), and in order not to fall into unnecessary lyricism at all, you need to remember a simple truth: do not heat aluminum-colored cookware (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... |
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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 they kept the average time with the general approval of the participants in 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.
2 pork knuckles
black peppercorns
Bay leaf
200 ml apple juice
40 ml soy sauce
salt to taste
Grilled pork knuckle recipe:
1. Wash the shanks thoroughly and get rid of any remaining stubble using any hair removal method known to you. Personally, I prefer to just shave it with a disposable razor (without soap or shaving gel, of course).
2. Place the shanks in a large pot, fill with water, add black pepper, bay leaf and add strong salt.
3. Light wood in the grill. Place the pot on the fire and cook for 2 hours under the lid. We make sure that the shanks are covered with water at all times.
4. Meanwhile, prepare the glaze. To do this, pour the apple juice into a small ladle in which we usually prepare sauces. Over low heat, boil the juice to half its volume. Add soy sauce and continue cooking for another 10-15 minutes.
5. Remove the pot from the heat. We take out the cooked shanks. Place them one by one in a deep bowl and pour glaze on all sides using a spoon.
6. Rake the coals towards the walls of the grill, leaving the middle free. If the coals have completely burned out by then, add a little more firewood (preferably oak, beech, apple, pear, plum). You can even sprinkle the coals with wet wood chips from the same types of wood. Place a container of water in the space created on the bottom grill grate. We install the upper grill, and place the shanks coated with glaze on it. Thus, there are no coals or even ash under the handlebars, only a container of water. Close the grill with a lid and wait about 20 minutes. Open the grill and use a pastry brush to apply a second layer of glaze. Bake in a closed grill for another 20 minutes. During this time, the shanks have time to brown and become slightly smoked. The skin gets nice and crispy - a dream!
7. Serve the shanks with boiled potatoes, stewed sauerkraut, and, of course, beer - the law of the genre, nothing can be done.
Note: The 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 guests arrive, take them out of the refrigerator and let them warm up to room temperature. All this time they can be watered and greased with apple glaze. And when guests start arriving, place it on the preheated grill and finish cooking.
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 turnover ethyl alcohol, alcoholic and alcohol-containing products" (Collection of 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 units with confiscation of these drinks, semi-finished products and devices.”
*Purchase moonshine stills It is still possible for home use, since their second purpose is to distill water and obtain components for natural cosmetics and perfumes.
