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Temp for veal?

TjcoleyTjcoley Posts: 3,048
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.
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It's not a science, it's an art. And it's flawed.
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