Pickled Schweinehaxe from the BBQ
Ahhh, winter is coming! Schweinshaxe is a traditional German dish, now loved throughout Central Europe. Cut from the pig’s shank, it’s typically prepared as Eisbein or Schweinshaxe. With Eisbein, the meat is only boiled, while Schweinshaxe is first boiled and then grilled. But this cut also shines with a slow BBQ cook. Think of it like spareribs: low & slow, with a final sear to crisp up that glorious crackling. BBQ Junkie created this BBQ version using LIVAR Schweinshaxe. Just note — the prep starts 2 to 3 days in advance. Brining, drying, cooking… it takes time, but what you get in return is something truly special on the table. Jetzt geht’s los!
Schweinshaxe in the brine
Start by preparing the wet brine. Do this well ahead of time, as the meat can only go in once the brine has fully cooled.
Take a stockpot and add 5 liters of water and 500 grams of Allbrine. You can, of course, make your own brine if preferred. Bring it to a boil and stir until the brine is dissolved. Remove from heat and chill completely in the fridge.
Once fully cooled, submerge the Schweinshaxe. It must be completely covered, so weigh it down with a plate if needed. Place the pot back in the fridge and let it brine for 24 hours.
Preparing the Schweinshaxe
After 24 hours, remove the Schweinshaxe from the brine. Pat it completely dry with paper towels and place it on a cooling rack over a deep dish to catch any drips. Let it air-dry in the fridge for another 24 hours.
After drying, score the rind with a sharp knife in a diamond pattern. Rub plenty of sea salt into the cuts and all around the hock.
Schweinshaxe on the BBQ
Fire up the BBQ for indirect heat at around 100°C.
When up to temperature, add some apple wood chunks and place the meat on the grill. Close the lid and smoke the Schweinshaxe for 3 hours.
After 3 hours, it’s time to wrap. Lay two large sheets of aluminium foil in a cross, place the meat in the center, and fold it up. Just before sealing completely, pour in the beer.
Return the wrapped hock to the BBQ and cook for another 2 hours.
After 2 hours, remove it from the BBQ but keep it wrapped while you prepare for direct heat at 230–250°C.
Once hot, unwrap the Schweinshaxe and let it steam off briefly. Grill the rind over direct heat until beautifully crisp, turning frequently to avoid burning.
When the rind is perfectly crunchy, remove your Schweinshaxe from the grill. Traditionally served with bratkartoffeln and sauerkraut—an absolute winter feast.
ENJOY!
