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Temp for veal?
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Tjcoley
Posts: 3,551
Going to christen the new Egg this weekend. Will do something simple tomorrow at lower heat for the first cook, either a spatch or just some chicken breasts. Sunday will be the cook to celebrate the new Egg. At Wegman's this evening, and picked up a beautiful looking bone in rib veal chop. It weighs in at just under one pound, about 1 3/4 inches thick. Never cooked veal before - what IT does everyone like? Thinking of TREX or just a direct cook at about 400 or so.
I'm not a big fan of veal (hoping this will change my mind) but the Mrs. loves it. Got myself a Rack of Lamb to go with it. Pics will follow.
I'm not a big fan of veal (hoping this will change my mind) but the Mrs. loves it. Got myself a Rack of Lamb to go with it. Pics will follow.
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It's not a science, it's an art. And it's flawed. - Camp Hill, PA
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Little Steven said:Same as beef dude.
__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA -
Is it white or red veal? Red can be a little tough rare
Steve
Caledon, ON
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Don't really know. It's not labeled one or the other.
__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA -
Is it red or white? Provimi veal is white. Like really white. The little red ones run around and are pretty muscular. The poor little white ones get chained in a little hut and are fed only milk. Poor little buggers are absolutely deliscious.
Steve
Caledon, ON
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