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Unread 05-30-2005, 08:22 AM   #1
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Default Veal in the smoker?

Anybody ever cooked veal in your smoker/cooker? I've got a couple of blade cut veal chops - a pound each. I'm a little nervous about it because veal is so lean, but if anyone's done it before, I'd appreciate advice/warnings.

My gut tells me to put a couple of slices of bacon on top of 'em, or maybe do a fattie over each on on the shelf above them.


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Unread 05-30-2005, 08:44 AM   #2
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Scott, I've never smoked veal but I would approach it like chicken. Veal won't be tough and therefore won't require long low and slow cooking to achive tenderness. Crank up the heat (250-325) and get 'er done. To avoid drying lean cuts (or anything else) remove from heat as soon as its done, overcooking is the main cause of dry Q.
I might even consider grilling over wood coals instead of indirect smoking.

Best of luck and happy eating!!
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Unread 05-30-2005, 10:56 AM   #3
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I would bury it.
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Unread 05-31-2005, 03:51 AM   #4
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Grill it indirect heat method.
"You can't always get what you want but if you try sometime you just might find you get what you need"

Mange Bene Viva Bene!

NB Bandera-Firebox & Baffle Mod, WSM, Weber: Performer(Col. Steve Austin Mod), WSM, Three 22 1/2" Kettles, 2 Brinkman Dual Zone Proffessional Grills, Smoky Joe, Uniflame Tabletop Gasser, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove & 3 UDS's.
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