Welcome!


This is a membership forum. As a guest, you can click around a bit. View 3 pages for free. If you would like to participate, please join.

[ Lost Username or Password | Pitmaster Club Information, | Join 30 Days Free | Contact Us ]

There are 2 page views remaining.

Announcement

Collapse

Meat-Up in Memphis 2021

Join us in Memphis for our Meat-Up! Space is limited to 400, secure your spot by booking early!
Click here for details. (https://amazingribs.com/memphis)
See more
See less

To Smoke or not to Smoke. Hock Leg (Shank)

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • gcdmd
    commented on 's reply
    It may well be, as you say, the lower part of the thigh (commonly called the shank portion of the ham) and possibly the true shank (the part below the knee). If so, you could disarticulate the knee and have two cuts of pork.

  • jgg85234
    replied
    Click image for larger version

Name:	stelze.jpg
Views:	7
Size:	135.7 KB
ID:	103236

    The typical Stelze in Vienna was between 2 and 3 lbs. It was dinner for 2 or 3 with leftovers.

    Jim
    Attached Files
    Last edited by jgg85234; August 16th, 2015, 09:28 PM.

    Leave a comment:


  • Spinaker
    replied
    I need to get some picture up for people to look at. These things are large. But he shot me a video the other night and it almost looks like a boston butt or a half of a ham from the video. but he's gonna take a picture of it tonight. Then you guys could tell me what you guys think it is. Thanks for e everything so far. you guys are awesome.

    Leave a comment:


  • Flavorsavor
    commented on 's reply
    Thanks spinaker. I highly recommend it. To be honest, we stole the idea from a local restaurant named 18 seaboard, they serve it fried with the skin on, too. It's pretty magical.

  • gcdmd
    replied
    Pickle it.

    http://amazingribs.com/tips_and_tech...ing_meats.html

    It would probably be best to have it cut into sections as in Jon Solberg's photo, above.
    Last edited by gcdmd; August 14th, 2015, 12:07 PM.

    Leave a comment:


  • Spinaker
    commented on 's reply
    Holy lord that looks awesome!!

  • Spinaker
    commented on 's reply
    awesome suggestion!! Thanks Henrik

  • Henrik
    commented on 's reply
    I've been countless times, and I really enjoy the Schweinshaxe. I don't mind eating them at all, the difference is how to cook them. The Schweinshaxe is grilled directly. The other version, common in Northern Germany, called Eisbein, is boiled.

  • jgg85234
    replied
    What, nobody's been to Bavaria or Austria?

    Pork hock delicacy dish is called Schweinshaxe in Bavaria, and Stelze in Austria. It was always a treat to go to a restaurant like Schweizerhaus (Vienna Prater district) or anywhere around Vienna to get this treat.

    Love to eat them, just don't have a smoker recipe for them. Maybe we can get Meathead to come up with one. All the pigs in town will be missing their hind legs

    Favorite restaurant in Vienna for this was Melker Stiftskeller.

    Oh, the beer was pretty good too.

    Best regards,
    Jim

    Leave a comment:


  • Dewesq55
    commented on 's reply
    Maloney & Porcelli in Manhattan is famous for its crispy deep fried pork shank. It's a good meal.

  • Flavorsavor
    replied
    It makes a difference if it's the front leg shank or back leg shank, and how it's cut. Because you said it came from the leftovers from ham, it sounds like its a back leg, which are often much larger than the front. It's getting popular to smoke/fry a bunch of front shanks and eat them like chicken wings, that's what it looks like Jon did, and I've heard they're delicious. Some rear shanks are large enough to make a great meal for even two people, or a single apiece. Exhibit A: Click image for larger version

Name:	pork shanks.JPG
Views:	7
Size:	116.7 KB
ID:	102545
    I smoked these a few months ago with a basic herb paste/rub and served with cheesy grits, they were reaalllyyy good, and my wife and I definitely had leftovers. They came skin off, so I didn't have to remove them, but if you do leave the skin on, serving them with "cracklin" skin, i.e. fried, is pretty popular too.
    It sounds like Henrik knows what he's talking about too, a braise osso-buco style would amazing I'm sure. And, like everybody else has said, if you don't think they're big enough for a meal and don't have enough small ones for "wings", they're awesome in beans or stock. Good luck!

    Leave a comment:


  • Henrik
    replied
    Hmm, I would lean towards making homemade stock instead.

    For one, you have the skin on. Remove the skin, and there isn't much meat. To cook that meat (just like other less quality cuts), it would have to cook a long time. That works fine for a 2-3lb chunk of meat, but not these, as they are so thin, they will dry out. If you still want to go ahead, I would suggest smoking them for 1-1.5 hours, then wrapping them so they are braised. This way they won't dry out. If you do braise, make sure to remove the skin. It will not be good when braised (think of a pale rubbery skin, will not look good or taste well). If you want to avoid throwing away the skin, the only way to go is cracklings. That, on the other hand, is good.

    Personally? I would get rid of the skin, and make stock, so all the good bone marrow is put to good use.

    Leave a comment:


  • Stevehtn
    replied
    The beautiful thing about swine is whatever isn't good for eating, is always good for beans.......salt it, slice it, and smoke it

    Leave a comment:


  • Jon Solberg
    replied
    My vote is smokem if ya got em!



    Or save em for some amazing fresh hock boiled dinner ; )
    Last edited by Jon Solberg; August 13th, 2015, 02:37 PM.

    Leave a comment:


  • Spinaker
    started a topic To Smoke or not to Smoke. Hock Leg (Shank)

    To Smoke or not to Smoke. Hock Leg (Shank)

    I have a friend that recently had a hog butchered. He had some hams made and he as the lower part of the leg left over, frozen, in his freezer. He doesn't want to throw it away. My question is, would it be worth trying to smoke this thing or should I pass? Its a pretty big chunk of meat and bone. But I would think that it would be mostly bone. Any thoughts on what temps to take it too? I'd like to take this on but, not sure if it even worth it. And I don't want to set myself up for failure. He is going to take a picture of it tonight and I will add it to this thread to give y'all a better idea as to what I am dealing with here. Any ideas are helpful.
    Thanks!!

Announcement

Collapse

Meat-Up in Memphis 2021

Join us in Memphis for our Meat-Up! Space is limited to 400, secure your spot by booking early!
Click here for details. (https://amazingribs.com/memphis)
See more
See less
Working...
X
Meat-Up in Memphis

T-Shirts & More T-Shirts & More
Order men's and women's T-Shirts, Sweatshirts, Aprons, Mugs, Caps, Tote Bags, Flasks, and more, all imprinted with the Pitmaster Club logo. There's even a spiral bound journal where you can make notes on your cooks.

Cool Embroidered Shirt Cool Embroidered Shirt
This beautifully embroidered shirt is the same one Meathead wears in public and on TV. It's wash and wear and doesn't need ironing (really!), but it is a soft cottonlike feel. Choice of four colors and both men's and women's.

Click here for more info.

Support ARC

Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, and it has zero impact on the price you pay, but has a major impact on our ability to improve this site! And remember, we only recommend products we love. If you like AmazingRibs.com, please save this link and use it every time you go to Amazon.

https://tinyurl.com/amazingribs

BBQ Stars

Spotlight

These are not ads or paid placements. These Are Some Of Our Favorite Tools And Toys.

These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

Use our links when you buy things

Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, it has zero impact on the price you pay, but has a major impact on our ability to improve this site! If you like AmazingRibs.com, please save this link and use it every time you go to Amazon

https://tinyurl.com/amazingribs

 


Placeholder

Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts


Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

maverick PT55 thermometer

A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

Click here for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there


If you have a Weber Kettle, you need the Slow 'N' Sear

slow n sear

The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

Click here for our article on this breakthrough tool


Bring The Heat With Broil King Signet's Dual Tube Burners

the good one grill

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King's proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

Click here to read our complete review


The Good-One Is A Superb Grill And A Superb Smoker All In One

the good one grill

The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read our complete review


Pit Barrel Cooker Smoker

Griddle And Deep Fryer All In One

The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all. Plus it has a built in cutting board, garbage bag holder, and paper towel holder. An additional work table on the left side provides plenty of counter space.

Click here to read our detailed review and to order


Pit Barrel Cooker Smoker

The Pit Barrel Cooker May Be Too Easy

The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier. Best of all, it is only $299 delivered to your door!

Click here to read our detailed review and the raves from people who own them


The Undisputed Champion!

thermapen

The Thermoworks Thermapen MK4 is considered by the pros, and our team, to be the single best instant read thermometer. Don't accept cheap substitutes.  Click here to read our test results and comprehensive review and why it won our Platinum Medal .


Compact Powerful Sear Machine For Your Next Tailgater

Placeholder

Char-Broil's Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! Char-Broil's TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

Click here to read our detailed review and to order


The Cool Kettle With The Hinged Hood We Always Wanted

NK-22-Ck Grill

Their NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

Click here for more about what makes this grill special


Placeholder

G&F Suede Welder's Gloves

Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

Click here to read our detailed review

Click here to order from Amazon


GrillGrates Take Gas Grills To The Infrared Zone

grill grates

GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

Click here for more about what makes these grates so special


PK 360 grill

Is This Superb Charcoal Grill A Kamado Killer?

The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

Click here to read our detailed review of the PK 360

Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only


kareubequ bbq smoker

Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

Click here for our review of this superb smoker


Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

masterbuilt gas smoker

The First Propane Smoker With A Thermostat Makes This Baby Foolproof

Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

Click here to read our detailed review


Fireboard: The Ultimate Top Of The Line BBQ Thermometer

fireboard bbq thermometer

With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

Click here to read our detailed review


Finally, A Great Portable Pellet Smoker

Green Mountain Davey Crockett Grill

Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

Click here to read our detailed review and to order