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Veal Chops

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TexanOfTheNorth
TexanOfTheNorth Posts: 3,951
in Beef
Did a couple of veal chops for dinner last night. These came from the Buthcer's Son and were PDG!

Just used a little S&P then cooked them indirect at 350* dome for about 20 minutes to get the IT up to 115*. Gave them 1 1/2 minutes per side on my CI griddle (with a little butter) to finish them off. Served with some mushrooms sauteed in a little butter and red wine along with some roasted potatoes and salad. Did not get a pic to show doneness but they were a beautiful medium rare.


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Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
____________________
Aurora, Ontario, Canada
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  • TUTTLE871
    TUTTLE871 Posts: 1,316
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    Oh my god! Those look awesome. Last time I had a veal chop was at Del Friscos down here and I was crying with every bite.

    I need to do some up soon.

    "Hold my beer and watch this S##T!"

    LARGE BGE DALLAS TX.

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  • Mickey
    Mickey Posts: 19,674
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    Hay buddy, I have never tried them. Is there a lot of taste dif ?
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
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    Mickey said:
    Hay buddy, I have never tried them. Is there a lot of taste dif ?
    @Mickey, taste difference with what?
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • Mickey
    Mickey Posts: 19,674
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    Veal chop
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
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    Guess I did not understand your question. Thought you meant difference? They were very tasty; well marbled and tender.
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • pantsypants
    pantsypants Posts: 1,191
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    That looks great !
    tell me about that ci pan though ... where did it come from ? ?
    Toronto
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  • Canugghead
    Canugghead Posts: 11,528
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    Nice, haven't visited the Butcher's Son yet, do you need to preorder? Curious about your CI griddle too, do I see fire through it? not that I need it since I've got two pieces of 44W (A36 equivalent) from a metal place in scarburia. 
    canuckland
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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
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    The griddle is an old one that I picked up (can't remember when or where) that was designed for a Coleman gasser.

    @Canugghead, the fire was from the pats of butter that I'd put on the chops for searing.

    No need to pre-order for the Buthcer's Son unless you want some of their specialty meat (e.g., ostrich) or have a specific item or two that you're looking to get. We just went in and picked from what they had in the display counter. Tried to get as close to $200 as we could and actually came up to $199.60 something. The girl told us to take a couple of biscotti's which took our total to $200.29. She did not ask for the extra .29.
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • Canugghead
    Canugghead Posts: 11,528
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    Thanks, good to know. I was thinking of doing what you did.  Wow, that griddle was hot!
    canuckland
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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
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    Canugghead said:
    Thanks, good to know. I was thinking of doing what you did.  Wow, that griddle was hot!
    It sat under the plate setter during the indirect so, did not take long to ramp up.
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • EggNorth
    EggNorth Posts: 1,535
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    Nice looking chops, will have to try that.  Thanks!
    Dave
    Cambridge, Ontario - Canada
    Large (2010), Mini Max (2015), Large garden pot (2018)
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  • Little Steven
    Little Steven Posts: 28,817
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    Cool! I still have my voucher...yeah baby!

    Steve 

    Caledon, ON

     

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  • SGH
    SGH Posts: 28,791
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    @TexanOfTheNorth‌
    Looks excellent to say the least! A rare veal chop is hard to beat. Nicely done. =D>

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Canugghead
    Canugghead Posts: 11,528
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    Little Steven said:
    Cool! I still have my voucher...yeah baby!
    Better make sure we don't go on the same day!
    canuckland
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  • pantsypants
    pantsypants Posts: 1,191
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    I bought a couple pork chop loins from that place and they were some of the nicest I had .


    Toronto
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  • Fred19Flintstone
    Fred19Flintstone Posts: 8,168
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    Great looking chops John!  I think a frenched chop is awesome!
    Flint, Michigan
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