Bone in Veal Chop help.

NCGrimbo · 03-27-2020, 08:26 AM

I've got a subscription at my local butcher where I get a different type of meat each month. This month it is a bone in veal chop. I have no clue how to prepare. Should I grill it, smoke it, or pan sear and finish in the oven? What about seasoning? Simple SPOG or something more complex?

Thanks!

Baychilla · 03-27-2020, 09:50 AM

Depending on the thickness Id dry brine it overnight, do a light smoke in ~200 then when near your desired temp sear finish in CI pan basting with butter and sage. When done finish frying the sage/drain. Crack some black pepper over the chop and serve with the fried sage and possibly the some of the butter from the CI pan.

03-27-2020, 08:26 AM	#1
NCGrimbo is One Chatty Farker Join Date: 03-08-05 Location: Clayton, NC	Bone in Veal Chop help. I've got a subscription at my local butcher where I get a different type of meat each month. This month it is a bone in veal chop. I have no clue how to prepare. Should I grill it, smoke it, or pan sear and finish in the oven? What about seasoning? Simple SPOG or something more complex? Thanks! __________________ "At what point did we forget that the Space Shuttle was, essentially, a program that strapped human beings to an explosion and tried to stab through the sky with fire and math? How jaded do we have to be to lose collective interest in that?" - Robert Brockway ----------------------------------------------------------- Weber 26.5" Yoder YS640 -NCGrimbo

03-27-2020, 09:50 AM	#2
Baychilla is one Smokin' Farker Join Date: 02-08-18 Location: San Francisco, CA Name/Nickname : Joe	Depending on the thickness Id dry brine it overnight, do a light smoke in ~200 then when near your desired temp sear finish in CI pan basting with butter and sage. When done finish frying the sage/drain. Crack some black pepper over the chop and serve with the fried sage and possibly the some of the butter from the CI pan.