Veal shank in the Smoker (7 hours)
A marinated veal shank cooked in the Smoker for 7 hours at 90-110 °C - a tender and succulent enjoyment.
Ingredients (for 3 people):
- 1.8 kg veal shank
- Chimichurri (spicy Argentinian spice mix)
- 5 tbsp. Balsamic vinegar
- 2 tbsp. Lemon juice
- 5 tbsp. Olive oil
- 5 cloves of garlic (finely chopped)
- 40 g Brown sugar
- 20 g Salt (salted at the table, because otherwise too much water is drawn from the meat during the marinating process)
- Black pepper from the mill
Put all the ingredients in a big bowl and stir them into a runny marinade for 2-3 minutes until the sugar has dissolved. Put the veal shank in the bowl and vigorously massage the marinade into the meat. Cover the bowl, place the veal shank in the fridge and leave overnight.
Heat the Smoker slowly with some wood and put some high quality beech wood charcoal in the firebox. Good charcoal does not smoke, and glows for several hours. The use of charcoal makes it easier to keep the temperature constant for hours.
Under the grill in the cooking area is a metal bowl with water which catches any drops of fat.
For the first 4 hours the temperature is approx. 90 C°. The temperature sensor can be found in the lid. Our veal shank was in the middle of the cooking space. The temperature differences can quickly account for 10-15 C°. The smoke stack was only open a small gap, as well as the air supply to the fire box. With this method of cooking it’s only about the temperature, not the smoke (which is why beech wood charcoal is used).
For the last 3 hours the temperature is increased to 110 C° as more charcoal is added to the firebox. Regular "blowing" of the charcoal ensures a constant heat, because the ash layer is thereby removed from the embers. The easiest way to achieve this is via a thin board which flaps the air into the firebox.
After 7 hours, our veal shank had a core temperature of 80 degrees and was cut up. The meat was super tender and extremely juicy. We could have let it smoke for another hour without problems. The pink border on the picture is the typical "Smoke Ring" which occurs during extremely long cooking at low temperatures.
We hope that you enjoyed our report and that we have inspired you to carry out your own BBQ experiments.
Your Chili Food Team
Ich habe das Rezept als Anregung genommen, die Marinade etwas abgeändert, zusätzlich noch etwas Sojasoße und statt dem Chimichurri ( hatte ich nicht vorrätig) ein AFO-Rub benutzt. Am nächsten Vormittag dann habe ich damit 4 Kalbshaxen in den Smoker gesteckt und mit Euren Garzeiten und Temperaturen 7,5 Stunden gesmokt, mit der übrigen Marinade habe ich sie währenddessen 5 mal eingepinselt. Ergebnis war ein sensationell saftiges, zartes und würziges Fleisch, alle waren begeistert und konnten gar nicht genug davon bekommen :-). Danke für die Basics.