Sepps Grilled Knuckle
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 2 hrs 30 mins |
| Total Time | 2 hrs 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 pork knuckle (s)
- 1 tablespoon, leveled sea salt, coarse
- 1 teaspoon caraway seeds
- 1 teaspoon pepper, black, ground
- 200 ml beer
Print Recipe
Pin Recipe Instructions
- Score the rind of the knuckle crosswise and completely cut through the skin.
- Rub the knuckle with coarse sea salt, also pressing the salt into the cuts.
- Preheat the grill to 180 degrees (not higher). Place the shank indirectly and grill it up to a core temperature of 79 degrees (approx. 2 hours). Crush the pepper and caraway seeds in a mortar and then briefly bring to the boil with the beer. Now increase the grill temperature to 230-240 degrees. Brush the knuckle with the beer marinade generously and continue grilling indirectly up to a core temperature of 85 degrees. The crust of the knuckle pops up.
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