Intro plus Schweinshaxen

Beerco

Howdy all,[p]Just got my BGE a week or so ago and am lovin' life. I posted my first week's results here: http://www.discusscooking.com/forums/f93/opinions-on-a-smoker-grill-33926-2.html so I won't bother gushing about how happy I am with my Large Egg here.[p]Anyhow, about me, I've been grillin' forever on a gas grill but really only started BBQ'in a couple years ago on an electric R2D2 smoker and a little webber kettle grill. I've got a lot of experience cookin' on the stove, but only about a half dosen pork butts, many many salmons and two rib cooks on the BBQ.[p]Back in 2002, I lived in southern Germany for a year and loved their dish Schweinshaxen. It's a ham hock or half (or perhaps all) of the knee joint of a pig. I'm not sure if it's front or hind legs. Here's a couple of web pages I've found:[p]http://www.kufstein.org/stelze/[p]and here's a link to some genuine Germans cooking some up: http://www.grillsportverein.com/schweinshaxen/[p]This is one of the most amazing pork dishes I've ever had! The skin is so crispy and the meat so tender. Served in a little layer of gravy the stuff is just brilliant.[p]So I'm wondering if anyone has ever experienced this stuff and better yet, adapted a recipe for the egg. If not, keep your eyes on this space, I'll figure it out over the next year or so![p]Ciao,

Rick G

Beerco,[p]I was in Germany for two years while in the army. I've never had the dish your talking about but one thing I fell in love with over there was Spiesbratten. That stuff is just AWESOME. I recomend giving that a try if you havnt had it before.[p]P.S. in regards to the pics....only in Germany...LOL

Hoss's BBQ

Beerco,
I was in Germany for an internship in a kitchen and I loved Schweinshaxen. Please post if you figure it out on an egg. Hoss

Celtic Wolf

Beerco,[p] Get a plate setter for your egg and cook it exactly like the directions say.. Substitute Egg for the word Oven. If you have a dutch oven you can even do the initial boil on the egg. [p] This is great served with Sauerkraut or Sauerbratten. While I too live in Germany for three years I had this dish long before I went to Neureut, Germany. Schweinshaxen is known and sold in the US as Ham Hocks.

Wise One

Beerco, I was at the German Corner in Phoenix on a Wednesday night and the waiter asked when I was leaving. I told him Friday night and that I would be back in before I left so he said "Good! Our special on Friday night is our Schweinehaxen so I'll save you one." The though of eating a ham hock was very unappealling to me so when I went back in on Friday night I snuck into the bar thinking the waiter would not see me. He happened to pass by and when he spied me, he said "Good! I saved one for you!". Well, at that point I felt trapped so tried to bury my sorrow in my beer (my sorrow was about three beers' worth) and he brought the Schweinehaxen. It was about the best thing I had ever eaten. The meat was tender and just fell off the bone. Since then I have also had pretty good Schweinehaxen at Teske's Germania in San Jose as well. Let us know how you do on this. I might like to do one myself.

Beerco

Rick G,[p]Thanks for the tips everyone, I'll start looking for ham hocks locally. I've already picked up a platesetter too.[p]As to the pics....I'm going to buy a speedo just to be more authentic.