Bombastická Vepřová Kolena po Bavorsku na Grilu !!!!

Majkl shows us how to grill pork knuckles using a recipe from beer festivals (Oktoberfest) in Bavaria. Majkl tasted many pork knuckles in his life, in many countries and in many restaurants, but the ones that he ate at those festivals were absolutely the BEST! In this video, Majkl will show the Bavarian, Oktoberfest recipe version. This is a traditional Bavarian recipe, they call it HAXE. What is pivotal in the recipe, is to marinate the knuckles in a brine for 1 week. That will change the taste of the meat, and when we grill the knuckles, the combination of Brine taste, grilling, and crispy skin makes this recipe a wonder. Ingredients for the brine: 2 onions peeled and halved 5 cloves garlic, peeled and halved 1 teaspoon ground pepper 1 tablespoon salt 10 juniper berries 1 tablespoon cumin 1 tablespoon ground pepper 4 bay leaves 2 liters of water (0.5 liters per knuckle) Ingredients for the dry rub: 1 tablespoon ground paprika 1 teaspoon onion powder 1 teaspoon garlic powder 1/2 teaspoon ground pepper 1 teaspoon ground hot peppers 1/2 teaspoon turmeric powder 1/2 teaspoon ground allspice 1/2 teaspoon ground coriander 1 teaspoon salt 1/2 teaspoon ground fenugreek 1/2 teaspoon ground ginger 1 teaspoon ground caraway seeds 1/2 teaspoon of ground mustard Ingredients in the dripping pan: 2 liters of water 2 onions peeled and halved 5 cloves garlic, peeled and halved 1 tablespoon dry rub Each knuckle weighs about 2 kg. Make sure that it is full of meat, ask your butcher for a meat knuckle. Grill for about 3 to 3 and a half hours, until in internal temperature of the knuckle is 85°C. After reaching this temperature, start the side burner and the rotation motor, and grill for another 10 to 15 minutes, until the outside skin is orange color and crispy. For the recipe, please follow the instructions in the video. Guten Appetit