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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 05-30-2005, 08:22 AM   #1
scottm4300
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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.

Thanks!

Scott
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Unread 05-30-2005, 08:44 AM   #2
kcquer
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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
Neil
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Grill it indirect heat method.
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