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Temp for veal?

TjcoleyTjcoley Posts: 3,422
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.
__________________________________________
It's not a science, it's an art. And it's flawed.
- Camp Hill, PA
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Comments

  • Little StevenLittle Steven Posts: 27,276
    Same as beef dude.

    Steve 

    Caledon, ON

     

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  • TjcoleyTjcoley Posts: 3,422
    Same as beef dude.
    I guess that makes sense.  Should have thought of that.  Thanks.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
    ·
  • Little StevenLittle Steven Posts: 27,276
    Is it white or red veal? Red can be a little tough rare

    Steve 

    Caledon, ON

     

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  • TjcoleyTjcoley Posts: 3,422
    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
    ·
  • Little StevenLittle Steven Posts: 27,276
    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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