
How to make super tender Smoked Beef Shank
Tender, smokey and rich, the shank or shin is one of the most glorious cuts you can BBQ. Here's how to achieve perfectly tender smoked beef shank.
Presumably, if you are on this website, you are already aware of the magnificence of bacon. You may also be familiar with the extreme degree of deliciousness that comes with pork rinds. What remains confusing to me, is why we don’t see the two combined on a more frequent basis in this country.
Bacon (here’s a handy guide on how to make your own) is simply cured pork belly. Though the rind or skin does not fare well during the curing process, and is most often removed. In fact, nearly all pork belly at American grocery stores comes skin-off. And I’m on a mission to change that!
Treated right with appropriate preparation and heat application, pork skin puffs up into a magical crusty bark of salt, porky goodness. And so I urge you to find yourselves a piece of pork belly with the skin intact. You can do this by asking your friendly local butcher or meat market, or try a local Asian market and their meat counter.
Traditional Italian porchetta consists of the belly, which is then wrapped around a section of pork loin. Strong aromatics like garlic, orange zest and fresh herbs are smeared between the layers. Most often, the secret ingredient is fennel pollen, though this can be hard to track down and is easily substituted with regular ground toasted fennel seeds.
Though you can create this masterpiece in a hot oven (then continuing the cook on a more moderate heat), I created this mindblowing crispy exterior by using my Kamado Joe ‘JoeTisserie’ rotisserie attachment. It’s a little precarious, since you do have to watch for flare ups from fat dripping onto the coals, but the end result is a rendered and tender meaty bite, with a crunchy shell. And I think we can all get on board that flavor train.
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Tender, smokey and rich, the shank or shin is one of the most glorious cuts you can BBQ. Here's how to achieve perfectly tender smoked beef shank.
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