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