Thanks for the great video. Entertaining and helpful. I worked with one of my best friends in a far way land for several years who had been a copper in the Northern Territory. Never met anyone like him before. Terrific big guy, hard to understand at the best of times and he rhymed his words when he had a beer or two. Best of times. I will follow your instructions to the letter. Cheers!
Just tried your recipe only thing I changed was a couple of chunks hickory over the fire for first cook. Mate bloody fantastic outcome will be doing these again. We had the front hocks and there was enough meat for us both. Keep the beer levels up love your work.
The only person that actually made it and replied! Got my hocks on right now about 20 min in and can't wait to see how they turn out. Will add some hickory right now. Thanks!
Schuey have to say mate love the channel and the Aussie approach to cooking on the barbie/smoker. Always a pleasure to watch you working your Aussie magic to food. Richard
@@SchueysBBQ Roothy is a 4wd and motorcycle icon and bush cook. He use to be part of 4wd action magazine. If you google his name he will pop up. His recipes were always just what ever he decided would work and never measured anything and always cooked to a beer timer. You could tell when it was a late cook up lol.
Hey @SchueysBBQ :-) Every time you say "Charcoal Baskets" I only hear "Charcoal Bastards" ! (smut! lol) I've watched this vid about 4 or 5 times. My Pork shank is on the Weber kettle right now.
Schuey love your videos bud!! I’m a mad TH-cam fan for Weber cooking and you have turned it up 😎 Not only the perfect info for temp and method on the Weber, but funny as shit! Love it mate…. 👍
That looked great. I lived in Germany for a while and these are brilliant when done well. I had no idea about the pins. Only trouble is my local butcher (who is a good one normally) said he turns all his into ham so doesn't have any to sell! Will have to keep looking.
Schuey new to watching love your enthusiasm and energy! I'm hooked on the channel now after a few episodes! Defs trying this one next weekend for my birthday being of German heritage!
Not much comes close to delicious Aussie lamb, but some good pork with crackle is easily one of them. My last butchers order was for some hocks but they’d sold out Was wondering the best way to cook em, and well here’s my answer … the sound when you out that knife into the crackle, I replayed it a few times just coz, well, it’s crackle … and then the gravy too. Fab video schuey
Thanks Craig Eldred, I grabbed mine from Cams Q but it seems everywhere is low on them. I did see a post late last year that a Victorian Butcher Char Char Char had some stock. Although they don't have an online shop, they have a Facebook page, ask for Glen and he'll help you out mate 🍻
Thanks Liam Curran, I use Thermoworks gear mate. Thermoworks Smoked X4 multi probe for ambient and internal temps and the Thermopens for instant readings 🍻
Schuey how about doing lamb joint or large lamb cut and doing that on the Barbie. Twist things up and stuff the lamb with rub seasonings etc for a spectacular lamb dish. Richard p.s if you decide to do the above just give me a little shout out. Richard Alexander Heights Perth Western Australia.
Hey Richie Rich OldSchool SCI-FI FAN, cheers for the support mate. I do have plans to do a couple full legs (leg and shank intact) but I have done a leg on the rotisserie that I did the old shove garlic and rosemary all over over it that has been a bit of a hit mate, not sure if you saw that one yet? 🍻
Here's feedback for ya Schuey. Seems stupid but can you please show where to put/place/push the thermometer probe. Seems silly I know but if we put it in the wrong place it doesnt do it right. (funny I've heard that before. *LOL*)
![[ENG中文 SUB] GERMAN PORK KNUCKLE tought by a REAL MASTER!](http://i.ytimg.com/vi/4lVMXNi69H8/mqdefault.jpg)
Making this right now in Kathmandu! Got them resting in the fridge and going to fire up the kettle this afternoon. Thanks!
Thank you @jdsully8, hope it was a roaring success mate
@@SchueysBBQ It turned out amazing. Wish I could post pictures here to show you. Thanks again!
Thanks for the great video. Entertaining and helpful. I worked with one of my best friends in a far way land for several years who had been a copper in the Northern Territory. Never met anyone like him before. Terrific big guy, hard to understand at the best of times and he rhymed his words when he had a beer or two. Best of times.
I will follow your instructions to the letter. Cheers!
Thank you @FrederickCahn, I hope it turned out well for you
Just tried your recipe only thing I changed was a couple of chunks hickory over the fire for first cook. Mate bloody fantastic outcome will be doing these again. We had the front hocks and there was enough meat for us both. Keep the beer levels up love your work.
The only person that actually made it and replied! Got my hocks on right now about 20 min in and can't wait to see how they turn out. Will add some hickory right now. Thanks!
Schuey have to say mate love the channel and the Aussie approach to cooking on the barbie/smoker. Always a pleasure to watch you working your Aussie magic to food. Richard
Thanks Richie Rich OldSchool SCI-FI FAN, really appreciate the super nice words mate, thanks cobber 🍻
Ya had me with the grill pins. I need some. Cooking Gloucester Old Spot shanks tomorrow. My buddies can’t wait. Neither can I! Lol
Cheers mate was waiting for this one. What a killa!
Thanks Luke Benji, enjoy mate and let me know what you think when you try it 🍻
Love your approach mate, so Aussie! Reminds me of Roothy back in the day, beer timer and all!
Thanks Matt C, I hate to ask but who is Roothy? I'd love to know mate, especially if there is a beer timer involved. Cheers mate. 🍻
@@SchueysBBQ Roothy is a 4wd and motorcycle icon and bush cook. He use to be part of 4wd action magazine. If you google his name he will pop up. His recipes were always just what ever he decided would work and never measured anything and always cooked to a beer timer. You could tell when it was a late cook up lol.
Magnificent cook as usual Schuey! Love your work mate 👏
Cheers Brenton Hext 🍻
Hey @SchueysBBQ :-) Every time you say "Charcoal Baskets" I only hear "Charcoal Bastards" ! (smut! lol) I've watched this vid about 4 or 5 times. My Pork shank is on the Weber kettle right now.
Maybe I am saying that @PhilipCoetsee 😉
Great recipe, will make this tomorrow!
Hey @fku9999 thanks so much.
Looks darn good!
Cheers from Norway
Thank you @eltonsbbq-pit
Descent size pork hocks there and looking amazing mate! Will have to give this a go. 👍
Thanks for watching BBQ BOY, glad you enjoyed it. Yeah they were pretty sized hocks for sure mate. Let me know how it goes when you do try it mate. 🍻
Schuey love your videos bud!!
I’m a mad TH-cam fan for Weber cooking and you have turned it up 😎
Not only the perfect info for temp and method on the Weber, but funny as shit!
Love it mate…. 👍
Well I now know what I’m making this weekend.
Awesome Peter Weblin, best load up on some beer as well 🍻
Farking brilliant mate! Cheers
Thanks for watching 76 Guzzi, glad you enjoyed it. 🍻
That looked great. I lived in Germany for a while and these are brilliant when done well. I had no idea about the pins. Only trouble is my local butcher (who is a good one normally) said he turns all his into ham so doesn't have any to sell! Will have to keep looking.
Thanks pdjhh , that's a shame your local won't look after you mate. I hope you have some luck tracking down some hocks for a cook up mate 🍻
Schuey new to watching love your enthusiasm and energy! I'm hooked on the channel now after a few episodes! Defs trying this one next weekend for my birthday being of German heritage!
Hey Nathan Schilling,, glad you are loving the content and I hope you love these as much as I do mate. 🍻
Did you end up trying it next weekend? How'd it turn out?
Not much comes close to delicious Aussie lamb, but some good pork with crackle is easily one of them. My last butchers order was for some hocks but they’d sold out
Was wondering the best way to cook em, and well here’s my answer … the sound when you out that knife into the crackle, I replayed it a few times just coz, well, it’s crackle … and then the gravy too. Fab video schuey
Thanks for watching Andrew BS, glad you liked it mate. Hopefully you can track down some pork hocks soon mate. 🍻
Well done mate !
Hey Denis Fitzgibbons, cheers mate. 🍻
Looks great Schuey. Where did you source your GrillPinz in Oz? Looking for a local option as opposed to ordering them from the US
Thanks Craig Eldred, I grabbed mine from Cams Q but it seems everywhere is low on them. I did see a post late last year that a Victorian Butcher Char Char Char had some stock. Although they don't have an online shop, they have a Facebook page, ask for Glen and he'll help you out mate 🍻
Your funny 😂. Looking good 😋
Thanks @msswiftygal much appreciated 🙂
Got my shanks from Debragga in New York. USA. Super English shanks
Great vid, Prost! What thermometer are you using here? Or better yet, your fav thermometer for a weber kettle?
Thanks Liam Curran, I use Thermoworks gear mate. Thermoworks Smoked X4 multi probe for ambient and internal temps and the Thermopens for instant readings 🍻
Makes me want second dinner now. What butcher is open at 10:30 pm?
Ha Ha the curse of watching cooking videos late LeverettAUS, I get that too 🍻
Where can you get those grill pins?
Schuey how about doing lamb joint or large lamb cut and doing that on the Barbie. Twist things up and stuff the lamb with rub seasonings etc for a spectacular lamb dish. Richard p.s if you decide to do the above just give me a little shout out. Richard Alexander Heights Perth Western Australia.
Hey Richie Rich OldSchool SCI-FI FAN, cheers for the support mate. I do have plans to do a couple full legs (leg and shank intact) but I have done a leg on the rotisserie that I did the old shove garlic and rosemary all over over it that has been a bit of a hit mate, not sure if you saw that one yet? 🍻
Yum-friggn-oh
Thanks Aran de Baron 🍻
Schweinshaxe is the best !
Don't you know it micktatious, it's such a great comfort food 🍻
@@SchueysBBQ and it’s a stack of fun to cook too. Always cook extra as you will always eat more and more and more and more haha
Love me some pork hocks, yummo
Thanks Blue English staffy breeder, they are the best 🍻
hey new sub hare from Bulgaria, merry christmas :) can u make pork ears :) 🍻🍻🍻🍻
Thanks Pavel Stoikov, I can pop it on the list of things to make 🍻
Here's feedback for ya Schuey. Seems stupid but can you please show where to put/place/push the thermometer probe. Seems silly I know but if we put it in the wrong place it doesnt do it right. (funny I've heard that before. *LOL*)
Hey Dave Edmunds, thanks for the suggestion, I'll make sure to show it a bit clearer moving forward mate. 🍻
Schuey - king of the kettle 👑 what will he think of next!?
Ha ha thanks Alex, super kind of you to say mate 🍻
I surrender... I'm in for the long haul now! Schuey, you're causing me a lot of heartache, trying to decide what to eat each night.
Ha Ha Chris Hewitt, glad you are loving the recipes mate. 🍻
@@SchueysBBQ Re-visitng this one tonight! Scrumptious.
It’s sooooo illegal 🤩🤩🤩
Thanks Aran de Baron 🍻 😂