The Perfect Barbecue Stilt

For the perfect grilled knuckle of pork, first pre-cook the knuckle of pork. To do this, place the knuckle in a pot with hot water – the knuckle must be completely covered with water. Season with the whole onion, caraway seeds, bay leaf, thyme, 3 peeled garlic cloves cut in half, peppercorns and plenty of salt. Simmer the knuckle of pork in this broth for 40 minutes at low heat.

Remove, let cool slightly and cut the rind across the bone every inch. Be careful – only cut the skin, not the meat!

Lard with the remaining sliced garlic and rub with salt.

Put the knuckle of pork on the skewer and grill over indirect heat with the lid closed at approx. 160 °C.

Shortly before the end of the cooking time (after just under an hour), add more charcoal (or increase the temperature to 200 °C) so that the rind becomes crispy for the perfect grilled knuckle of pork and really cracks when you bite into it.

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