Smoked Veal Chops
Smoked Veal Chops
1 1lbs veal loin roast (2.2 kg)
¼ cup olive oil (60ml)
Zest of 3 oranges
Zest of 2 limes
1 tablespoon chopped fresh ginger (15ml)
2 teaspoons chopped chilis, thai seeds removed, chopped fine (10ml)
1 teaspoon cinnamon (5ml)
½ teaspoon nutmeg (2.5ml)
Salt and pepper to taste
9 cups of apple wood
Place the veal into a large resealable plastic bag. Pour in oil, orange zest, lime zest, cinnamon, nutmeg, ginger and season with pepper. Close the bag and place into the refrigerator for 4 hours.
Place 6 cups of apple wood chips into a bowl of cold water to soak for 1 hour and reserve 3 cups of dry wood chips.
Remove veal from the refrigerator.
Prepare 3 smoke pouches. To build a smoke pouch, drain 2 cups (500ml) of the wet wood chips and squeeze excess water out. Spread wet wood chips on a large piece of aluminum foil. Place 1 cup (250ml) of dry wood chips on top. Mix them together. Close the foil around the chips to make a sealed foil package. Use a fork to puncture holes in the top and bottom of the foil pack to allow the smoke to flow through and infuse the meat. Repeat to make the other two smoke pouches.
Prepare the barbecue for indirect grilling. Preheat the barbecue to 220ºF/110ºC. Place one smoke pouch directly over the heat source. Close the lid and wait for smoke. Once BBQ is smoking, place the veal roast on the side of the BBQ without direct heat. Smoke the veal over indirect heat for 2.5 to 3 hours or until the meat thermometer reaches 160F. Replace the smoke pouch every hour through the grilling time.
Remove the veal and tent with foil for 10 minutes to allow the juices to infuse into the meat. Slice & serve.
Yields: 6-8 servings
1 1lbs veal loin roast (2.2 kg)
¼ cup olive oil (60ml)
Zest of 3 oranges
Zest of 2 limes
1 tablespoon chopped fresh ginger (15ml)
2 teaspoons chopped chilis, thai seeds removed, chopped fine (10ml)
1 teaspoon cinnamon (5ml)
½ teaspoon nutmeg (2.5ml)
Salt and pepper to taste
9 cups of apple wood
Place the veal into a large resealable plastic bag. Pour in oil, orange zest, lime zest, cinnamon, nutmeg, ginger and season with pepper. Close the bag and place into the refrigerator for 4 hours.
Place 6 cups of apple wood chips into a bowl of cold water to soak for 1 hour and reserve 3 cups of dry wood chips.
Remove veal from the refrigerator.
Prepare 3 smoke pouches. To build a smoke pouch, drain 2 cups (500ml) of the wet wood chips and squeeze excess water out. Spread wet wood chips on a large piece of aluminum foil. Place 1 cup (250ml) of dry wood chips on top. Mix them together. Close the foil around the chips to make a sealed foil package. Use a fork to puncture holes in the top and bottom of the foil pack to allow the smoke to flow through and infuse the meat. Repeat to make the other two smoke pouches.
Prepare the barbecue for indirect grilling. Preheat the barbecue to 220ºF/110ºC. Place one smoke pouch directly over the heat source. Close the lid and wait for smoke. Once BBQ is smoking, place the veal roast on the side of the BBQ without direct heat. Smoke the veal over indirect heat for 2.5 to 3 hours or until the meat thermometer reaches 160F. Replace the smoke pouch every hour through the grilling time.
Remove the veal and tent with foil for 10 minutes to allow the juices to infuse into the meat. Slice & serve.
Yields: 6-8 servings
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