Continuing on our around the world BBQ tour we're heading to Germany! This dish is very traditional and commonly associated with Oktoberfest and Bavaria.

Continuing on our around the world BBQ tour we're heading to Germany! This dish is very traditional and commonly associated with Oktoberfest and Bavaria. We think it should always be accompanied with a stein of German Beer! The main event, Schweinshaxe; is a real doddle using the Weber Rotisserie! To feed 2 people as a main course you will need 1 Pork Knuckle (Ham Hock) per person. If you don't have a rotisserie or you're scaling up this dish just cook indirectly.

Schweinshaxe (Pork Knuckle)

INGREDIENTS You will need the following: 2 Pork Knuckles (Uncured Ham Hock) 1 Tbsp of Sea Salt 2 Whole Cloves 2 Juniper berries 5 Black Peppercorns To serve: Sauerkraut or Red Cabbage (recommended) Roast Potatoes, Potato Dumplings or Potato Salad Gherkins (optional) German Beer, lots of it (essential!).

IN THE KITCHEN The night before: Using a mortar and pestle; grind salt, cloves, juniper berries, and peppercorns. Prepare baking tray with a metal rack on top. Place the pork on the rack and season all sides. Refrigerate, uncovered, for 12 to 24 hours. EQUIPMENT Weber Weber Genesis E-330   Weber Rotisserie Large drip trays Tongs Gloves

AT THE BBQ

• Set up your BBQ for indirect cooking (if cooking indirectly without a rotisserie we recommend using a roasting rack and shield to elevate from the cooking grates and ensure an even cook) or better yet use a rotisserie.
  
  We've used the Weber Genesis but any rotisserie compatible BBQ would be perfect for this dish; 57cm Charcoal, The Q Range, Spirit andSummit would all work. Click here to find out more about indirect/rotisserie cooking.

• If you're not using a rotisserie (which allows the joint to effectively "self-baste") we recommend adding cider, beer or stock to the drip tray with the joint in the early stage of the cooking process which will infuse the joint with extra flavour and keep the meat tender and moist. We've added Sauerkraut and brine.

• Slowly cook at a low-medium temperature but bring up to high at the end to crisp up the skin.

• This should take approximately 60 - 90 minutes.

• Use a temperature probe and cook until the internal temperature reaches 190F.

• Remove the joints and rest for 10 minutes prior to serving (this will allow the meat to relax).

Serve the knuckle whole along side your favourite german sides!
Choose from Sauerkraut, Red Cabbage, Roast Potatoes, Potato Dumplings, Potato Salad, Gherkins, spatzle and of course German Beer,
lots of it.