For the winter barbecue, pre-cook the stilt. 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, thamian, 3 peeled, halved garlic cloves, 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 the cuts with the remaining sliced garlic and rub with salt.
Place the stilton on the skewer and grill over indirect heat with the lid closed at approx. 160 °C. Towards the end of the cooking time, add more charcoal (or increase the temperature to 200 °C) so that the rind becomes crispy.