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Temp for Veal Shoulder?
nysportsfan
Posts: 241
I have a seasoned veal shoulder (boneless) on the egg. It is currently at 136*, when should I pull it off? I have read 165* but I want to make sure it's as moist as possible. Thoughts? Thanks!
Comments
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Damn, where were you 20 min ago? :laugh: It's about 155 after resting 10 min. Home made brown gravy will go on top, so I'm sure it will be ok. Pics and taste test to come.
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honestly i wanted to say 135, but you were already over it and i didn't wanna beeya wye zass. :laugh:ed egli avea del cul fatto trombetta -Dante
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Off the grill, after seasoning with a bit of oil, salt, pepper and garlic.
Actually, the meat color was just like I prefer, light pink. So juicy, not a great cut of meat but tasted great.
The homemade gravy made the dish. I don't even like gravy, but good Lord, this was tasty!
Thanks for looking.
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