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we're (home) christening our second large this weekend...

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Dos Huevos
Dos Huevos Posts: 368
edited November -1 in EggHead Forum
I told the wife to pick something to make tonight, so she stopped at ye olde butcher shoppe and the proprietor recommended veal rib chops. [p]And the wife just picked up 3 veal rib chops for 40 bucks, so they're either really big or fairly expensive or both. I've never heard of them (that doesn't say much), but I was looking for some prep and cook suggestions. [p]any suggestions would be welcome and greatly appreciated.
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  • bbqwizard
    bbqwizard Posts: 119
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    Dos Huevos,[p]Oh man I love Veal chops. We use to coat them in flour, bread crumbs, salt, pepper, garlic, and mediteranean oregano. Them sear them and put into a 500 degree oven until done (what ever temp you prefer). BTW, that is the going rate for them. Not exactly a cheap cut- But very tasty![p]phillip

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  • Dos Huevos
    Dos Huevos Posts: 368
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    bbqwizard,[p]At least it's market price more or less. That sounded like a lot, but that will happen if you buy all of your beef at Sam's.[p]Do you think it'd be okay to T-Rex them? I've been hunting around teh internets, and I keep finding variations (evoo, salt, pepper, etc) and sear. [p]I'm thinking the KISS method may be in order. [p]I'm still open to suggestions, but I want to do them on the egg.[p]Todd
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  • bbqwizard
    bbqwizard Posts: 119
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    Dos Huevos,[p]I failed to also mention that I do them on the grill too. I see no reason why you couldn't T-Rex them. [p]phillip
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  • Buford
    Buford Posts: 14
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    Dos Huevos, don't forget the pics of the Christening ;)

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  • Dos Huevos
    Dos Huevos Posts: 368
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    Buford,[p]Couldn't forget if I wanted to. The wife's all fired up about her meat selection so we're gonna wait until 8:30 or so to cook them.[p]Hopefully we'll get some decent shots. I will be sure to remember the pre-marinade, pre-cook and post-cook.
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  • Jingles
    Jingles Posts: 21
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    Dos Huevos,
    Cut a pocket in the middle. Stuff with Gorgaonzolla chesse. Grill and pour a port reduction sauce over the top.
    Charlie

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  • dblR
    dblR Posts: 75
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    Dos Huevos,[p]That is a true and proper way to christen your L. I just did my first two pizzas on my L that I got Sat. The wife gave me glowing and huge smile reviews again. I am truly enjoying my L and XL. Thanks again for the stogie; I truly enjoyed it. A friend gave me a Maker's Mark in exchange for his T-rexd Angus top loin strip. Good trade!? I am glad I met you @ Eggtoberfest. It was a great time!![p]Ralph Chambers
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