WHITE WINE VEAL CHOPS
WHITE WINE VEAL CHOPS
6 veal loin chops, 1” thick (16mm)
Marinade
½ cup Calvados (125ml)
3 cloves garlic, crushed
2 tablespoons olive oil (30ml)
1 tablespoon fresh oregano (15ml)
½ teaspoon dried thyme (2.5ml)
¼ teaspoon freshly ground pepper (1.25ml)
1 full fennel bulb, sliced thinly, divided in two
4 cups (1 litre) apple wood chips
Combine all the marinade ingredients into a bowl and mix to combine. Slice the fennel and add half to the marinade. Reserve the other half for the smoking pouch. Place the veal in a sealable plastic bag and pour marinade overtop. Seal the bag and toss to ensure the veal is well coated with marinade.
Place the veal in the refrigerator for 6 hours or overnight.
Remove the veal from the marinade and allow the meat to come to room temperature.
Place 3 cups (750 ml) of apple wood chips (for a gas grill or all the wood chips if using a charcoal grill) into water to soak for 1 hour.
Prepare the barbecue for smoking. Preheat the barbecue to 400°F/200°C or high heat on one side, leaving the other side off. Remove barbeque grate on heat side.
To make smoke pouch squeeze the excess water from the wood chips and place in the center of 2 large piece of foil. Add the dry chips, the remainder of the sliced fennel and mix. Close the foil around the chips sealing the package. Using a fork, poke holes in both sides of the package. Place 1 smoke pouch directly over high heat source of the grill, close the lid and wait for smoke. If using charcoal, squeeze the excess water from the chips and sprinkle the chips directly into the fire bed.
When the smoke has filled the cavity of the barbeque, open the lid and place the veal over the off side of the grill. Close the lid.
Smoke the veal for 1 hour and 15 minutes, changing the smoke pouch half way threw cooking or when necessary. Remove veal and loosely cover with foil. Let meat rest 5 minutes before serving.
Yield: 6 servings
6 veal loin chops, 1” thick (16mm)
Marinade
½ cup Calvados (125ml)
3 cloves garlic, crushed
2 tablespoons olive oil (30ml)
1 tablespoon fresh oregano (15ml)
½ teaspoon dried thyme (2.5ml)
¼ teaspoon freshly ground pepper (1.25ml)
1 full fennel bulb, sliced thinly, divided in two
4 cups (1 litre) apple wood chips
Combine all the marinade ingredients into a bowl and mix to combine. Slice the fennel and add half to the marinade. Reserve the other half for the smoking pouch. Place the veal in a sealable plastic bag and pour marinade overtop. Seal the bag and toss to ensure the veal is well coated with marinade.
Place the veal in the refrigerator for 6 hours or overnight.
Remove the veal from the marinade and allow the meat to come to room temperature.
Place 3 cups (750 ml) of apple wood chips (for a gas grill or all the wood chips if using a charcoal grill) into water to soak for 1 hour.
Prepare the barbecue for smoking. Preheat the barbecue to 400°F/200°C or high heat on one side, leaving the other side off. Remove barbeque grate on heat side.
To make smoke pouch squeeze the excess water from the wood chips and place in the center of 2 large piece of foil. Add the dry chips, the remainder of the sliced fennel and mix. Close the foil around the chips sealing the package. Using a fork, poke holes in both sides of the package. Place 1 smoke pouch directly over high heat source of the grill, close the lid and wait for smoke. If using charcoal, squeeze the excess water from the chips and sprinkle the chips directly into the fire bed.
When the smoke has filled the cavity of the barbeque, open the lid and place the veal over the off side of the grill. Close the lid.
Smoke the veal for 1 hour and 15 minutes, changing the smoke pouch half way threw cooking or when necessary. Remove veal and loosely cover with foil. Let meat rest 5 minutes before serving.
Yield: 6 servings
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