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Shank or beef hammer from the Big Green Egg

Recipe by BBQ specialist Leonard Elenbaas. The shank or beef hammer comes from Grain-fed Heifer from Europe.

Setting Big Green Egg:
convEGGtor, drip pan, stainless steel grid, 140°C.

Ingredients

Shank or beef hammer
2units.itemsGarlic bulb
10Rosemary sprigs
10Thyme sprigs
3Bottles of brown beer
Sea salt and freshly ground pepper
Aluminum foil
Butcher’s twine
2Oak wood chunks
Syringe

Preparation

  1. Dissolve some sea salt in half a bottle of beer and inject the meat several times with it.
  2. Tie up the meat with butcher's twine.
  3. Sprinkle with sea salt and freshly ground pepper.
  4. Insert the sprigs of rosemary and thyme under the twine.
  5. Smoke the meat indirectly with the oak wood chunks for about 2