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CRISPY BBQ SHINKS - A timeless classic



A great classic among the most loved meat dishes: barbecued shank!

We're offering it with a twist, cooking it with the rind on for a crispy finish. Find out how to make BBQ shanks!



INGREDIENTS


  • Shank with rind

For the rub:

  • Salt

  • Pepper

  • Coriander

  • Tarragon

  • Sweet paprika

  • Dried basil

  • Parsley

  • Garlic

  • Cumin

  • Onion flakes

  • Turmeric

  • Chili


If you want to automatically calculate the exact amount of rub for BBQ shanks, access the calculators .



PREPARATION


As always, we start by cleaning the cut. Using a blowtorch, we burn off any hairs on the rind, which will be unsightly during cooking.


Using a sharp knife, remove half the rind by gently running the blade between the meat and the skin. This allows us to flavor the meat with spices, which would otherwise be impenetrable by the rind.


Rind separated from the meat

We season with a spice rub we created for shanks and ribs. You can find the exact weights and ingredients in the " calculators " section of our website.

To prepare the rub, simply crush the coriander seeds, pepper, and onion flakes in a mortar and add the remaining ingredients, mixing evenly.


Once the spices are ready, we sprinkle them evenly over the meat to flavor it, especially the section where we previously removed the rind.


Spicing with a mix of spices

To seal the rind, simply take a steel skewer and insert it between the two edges of the skin. If the skin is too tough, we recommend making a pre-punched hole with the tip of a knife.

This is a very simple closure to make and very easy to untie at the end of cooking for plating.

In addition to this binding, we recommend wrapping some string around the shank to help the skewers keep the rind tied.


BBQ shank recipe

For cooking, we use trays with a grill on top. This type of utensil will be very useful because it allows us to leave the shank on the grill and pour beer into the tray below, which will absorb the shank's juices and, as they evaporate, will flavor the meat.


We use a charcoal BBQ, with an indirect setting, setting a temperature of 180°C. Only towards the end, if the rind hasn't browned properly, can we raise the temperature.


Start cooking the shanks on a charcoal BBQ

In the initial phase we also do a little smoking, adding some apple pellets.

Our meat will be ready when, measuring with a thermometer, we have reached an internal temperature above 80°C, to allow the tough fibres of the shank to melt adequately and make the preparation tender.


In our case, about 4 hours passed and the result is really excellent.


Finish cooking the shank, temperature above 80°C

The rind will have become very crispy and the meat will release very strong aromas thanks to the tasty rub and the scents of the beer.


When cut, the rind will crackle under the knife blade and the meat will be tender, but able to maintain its shape and consistency.


When you bite into it, the spices will accompany a juicy and soft meat, enclosed in a rind that will pleasantly crumble under your teeth.


A truly tasty classic recipe with a twist. Try it!


 
 
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