Veal shank Big Kahuna style
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
3–4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Smoker, meat syringe, freezer bag
Ingredients
• 2 veal shanks
• 16 bacon strips
• 300 ml teriyaki sauce
• 400 ml pineapple juice
• Salt
• Pepper
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preparation
➊ Trim the veal shanks, season coarsely with salt and pepper and marinate in a freezer bag in the pineapple juice overnight in the fridge. The next day, take the veal shanks out of the fridge, dab them with a kitchen towel and allow them to reach room temperature until grilling.
➋ Weave a net out of the bacon by laying out 8 strips of bacon next to each other. Leave one strip of bacon free for each strip. Lay the remaining strips of bacon across and weave them into a net.
➌ Inject some teriyaki sauce into the knuckles, massage gently and let rest for about 30 minutes.
➍ Then wrap in the bacon net and place in the preheated smoker with the "seam" facing downwards. Cook for approx. 1 ½ hours at 160 °C. 30 minutes before the end of the cooking time, coat the knuckles with the remaining teriyaki sauce.
Recipe from “Bergische Röstaromen”
The cheerful "Family&Friends" grill team with a shared passion for culinary enjoyment. In addition to boss Ralf Surges, the team includes the "Rösties" Elke, Frank, Katja, Noah and Thomas. In 2011, they were seen grilling masterfully for the first time at the Bergisch BBQ competition, where they were able to climb the winner's podium in the pork fillet category as amateurs.
Recipe from FIRE&FOOD issue 04/2015
