Spit-Roasted Ham Hocks

I call it “barbecue whiplash.” You’re walking along the street and you catch sight of some live-fire cooking so compelling, your head whips around for a closer look. It might be a mammoth shawarma spinning on a vertical spit in a storefront in Israel, or a whole hog being reduced to crisp bites by a cleaver-wielding pit mistress in Bali. My whiplash moment in Germany took place in the old market quarter of Munich, where rows of sizzling, glistening, spice-crusted schweinshaxen