Blog Post

DIY Barbecue Thors Hammer

Julia Goolia • September 14, 2024

I've been wanting to eat an entire beef shank ever since I caught on to the enormous trend brought to the internet by Third Wave BBQ in Australia. Since it's so far away, I had to take matters into my own hands and make it myself.


14,014 Calories Per Dish

DIY Thors Hammer // A TRIBUTE To Third Wave BBQ

When one super hero happens to have the same name as a cut of beef one must make a giant plate and try to get Chris Hemsworth to eat it themselves. Who me?  No, Third Wave Burgers & BBQ in Australia.  I can't get myself there but need that dish pronto so making it is the only way.  I made this mostly by scratch with a few hacks along the way.  Use this recipe in full or in parts:  Mac and cheese, Oink Balls, French fries, and the Thors Hammer instructions all included. 

My recipe shares a way to oven smoke but I highly reckoned you use a smoker if you have one for best results. Still tasted amazing though!

Author: HellthyJunkFood
Recipe Type: Entree
Cuisine: American BBQ
Serves: 6-10

 THINGS YOU'LL NEED:

  • Cookie Sheet with Wrack
  • Heavy Duty Tin Foil
  • Rubber Spatula
  • Butcher Paper
  • Meat Claws
  • Torch 
  • Butchers Twine
  • Wood Chips

INGREDIENTS:

  • 6-10 lb Beef Shank
  • Barbecue Sauce
  • Prepared Meatballs Raw
  • Bacon 

Thors Hammer Marinade:

  • 34 oz Coke
  • 1 Cup Water
  • 1/4 Cup Salt
  • 2 Tbsp Garlic Powder
  • 1/4 tsp Pepper
  • 2 tsp Apple Cider Vinegar
  • 1/4 Cup Honey
  • 2 Cups Ice
Mac & Cheese
  • 3 Tbsp Butter
  • 2 Tbsp Flour
  • 1 12 oz Can Evaporated Milk
  • 1 Cup
  • 2 Cups Half & Half
  • t Tbsp Onion Powder
  • 2 tsp Garlic Powder
  • 1/4 tsp Cayenne
  • 1/2 Cup Mozzerella
  • 1/2 Cup Sharp Cheddar
  • 1/2 Cup Jack Cheese
  • 1 box elbow macaroni
  • In a separate bowl combine the same amount of cheeses as above separately for the topping. 
Dry Rub
  • 1/4 Cup Brown Sugar
  • 2 tsp Salt
  • 2 tsp Black Pepper
  • 2 tsp Smoked Paprika
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Ground Mustard
  • 1/2 tsp Cinnamon
  • 1/2 tsp Celery Salt
  • 1/4 tsp Cayenne Pepper
INSTRUCTIONS:
  1. Prep the meat. by marinading it over night. Make the marinade my heating the marinade ingredients in a tall stock pot until boiling. Cool and then let the meat soak covered over night. 
  2. Prep the Oink Balls but taking meatballs and wrapping them in bacon. I took two normal sized ones and rolled them into one. Wrapped two slices around each ball. Places them on a prepared baking sheet to freeze until baking to finish. Oink balls are cooked when the internal temperature is fully cooked and bacon is crisp on the exterior. 
  3. Make the Mac and cheese by boiling the pasta to box instructions and setting aside. IN a large pot melt butter and whisk in flour until golden brown. then pour in evaporated milk and half and half. As this comes to a simmer add in seasonings and melt in cheese. Stirring frequently.  Fold in the noodles. 
  4. Make the dry rub by mixing together all dry rub ingredients. 
  5. 2 hours before smoking soak wood chips. When ready to smoke, take the wood chips and place them on a tin foiled lined baking sheet. Place the wrack above it.  Brush barbecue sauce on and add the dry rub.  Stand the beef shank up. I used tin foil to help hold it in place. Use tin foil to built a tent above and around the pan, not letting any heat out. 
  6. Bake French Fries, I bough premade checkers and made them spicy with cayenne pepper. Also bake the Oink Balls, if not already done. 
  7. Preheat the oven to 230F and smoke for 6 hours or until 175-180F.  Then take it out of the oven replace the foil with butcher paper that is greased or brushed, in my case, with barbeque sauce. Stick it back in the oven until ready to serve. 
  8. Serve by taking a platter pouring in the Mac and Cheese, topping it with the extra cheese and torching the top to melt it. You can also broil if you do not have a torch. Place the barbecue Thors hammer in the center.  Pour in the fries. Place the Oink balls around the dish. Brush on more bbq sauce and serve with Meat Claws. 

Serving Size: 1 Calories: 14,014 Fat: 1,080g Saturated Fat: 242g Trans Fat: 0g Carbohydrates: 837g Sugar: 74g Sodium: 18,189mg Fiber: 54g Protein: 1,089g Cholesterol: 2,613mg

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