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COOK-OFF: HELP NEEDED with VEAL CHOP!

Unknown
Unknown
edited November -0001 in EggHead Forum
EXPERTS:[p]I have been challenged to a Green Egg vs. Gas Grill cook off for a bone in (RIB) Veal Chop. It is approx. 1 inch and 1/2 in thickness and we have agreed to allow stuffing. [p]You all have never steered me wrong! I need temp/time/technique as I have only had my egg for 4 months... unfortunately I have become a bit of a bragger! I am an EGGER! [p]The cook off is tomorrow night at 7PM. [p]GAS is going DOWN![p]Egger
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  • Celtic Wolf
    Celtic Wolf Posts: 9,773
    EGGER,[p]Stuffed Veal Chop[p]Recipe calls for Prosciutto, Paramigan and Mozzarella [p]I suggest you find a Italian Market. Get some Parmigiano Reggiano, Prosciutto di Parma and Mozzarella di Bufala Campana. Use the Chicken Stock. For the White Wine get a decent Italian White. Use EVOO for the oil.
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