Breast of Veal

Capozzoli · 08-24-2011, 09:30 PM

Anybody ever smoke a breast of veal? Im thinking about it. I love brasied breast of veal.

I kinda dont like the idea of veal, but it just tastes so damn good.

Vegitarian for dinner tonight so thinking about it smoked is making my mouth water. It just seems so right.

I never see posts on veal here.

el_matt · 08-24-2011, 09:44 PM

Mmmmmmm...veal.....

Matt

boogiesnap · 08-24-2011, 10:49 PM

depends on the cut, i think.

veal shank...smoke away.

veal chop, cook like a steak.

or...like this

http://www.bbq-brethren.com/forum/sh...d.php?t=110667

martyleach · 08-24-2011, 10:54 PM

Can't help you dude. I am just not a big veal fan. Maybe I have never had it cooked right and I have never had it smoked. There is like zero fat in veal and I just don't know how you could have it on its own.

I am hoping our Brethren step in here to enlighten us. I am at a loss.

landarc · 08-24-2011, 10:55 PM

I like veal, but, since it is generally tender, I rarely smoke it. I would think a breast of veal would be tasty smoked or grilled. In fact, I just had some rotisserie grilled then pan fried veal in a General Tso's style sauce and it was killer.

Capozzoli · 08-24-2011, 11:59 PM

Yeah the cut is important. Plenty of fat on a breast. It is basically the chuck ribs if it were full grown beef.

Here is a braised breast of veal to give an idea. I think Im gonna try it this weekend. Found them on sale for $3.50 per lb.

This dish is one of my absolute favorites.

Phubar · 08-25-2011, 04:50 AM

Veal picanha....

Capozzoli · 08-25-2011, 06:40 AM

Hey Phubar, what cut is that? Did you smoke it? Howed it come out?
I have never heard of Veal Pichana?

So many questions.

Phubar · 08-25-2011, 09:47 AM

Rubbed it with olive oil,salt,pepper....smoked and grilled it: http://www.bbq-brethren.com/forum/sh...t=veal+picanha

You're right about the veal...it hasn't been made alot on the forum.
Guess what I just bought at my Turkish butcher straight out of work?

Tonight or tomorrow morning I'll post the pics probably.

Capozzoli · 08-25-2011, 05:49 PM

Breast of veal?

You gonna beat me to it?

08-24-2011, 09:30 PM	#1
Capozzoli is one Smokin' Farker Join Date: 01-18-11 Location: Philadelphia PA. Downloads: 0 Uploads: 0	Breast of Veal Anybody ever smoke a breast of veal? Im thinking about it. I love brasied breast of veal. I kinda dont like the idea of veal, but it just tastes so damn good. Vegitarian for dinner tonight so thinking about it smoked is making my mouth water. It just seems so right. I never see posts on veal here. __________________ [COLOR=Black][B]Meat * [COLOR=Red]Salt[COLOR=Black] * Fire :flame: [url]http://theholyravioli.blogspot.com/[/url] [/COLOR][/COLOR][/B][/COLOR]

08-24-2011, 10:49 PM	#3
boogiesnap Babbling Farker Join Date: 04-22-10 Location: NEW ENGLAND Downloads: 0 Uploads: 0	depends on the cut, i think. veal shank...smoke away. veal chop, cook like a steak. or...like this http://www.bbq-brethren.com/forum/sh...d.php?t=110667 __________________ S'mo Q Competition BBQ Team Q so good you gotta have s'mo. Sponsored by Oakridge BBQ twin WSM 22.5's 48" DCS gasser certified MOINK baller farkanaut in training avatar by grillman CLICK HERE to visit the BBQ Brethren Throwdowns

08-24-2011, 10:54 PM	#4
martyleach Babbling Farker Join Date: 12-17-10 Location: Pleasanton, Ca Downloads: 0 Uploads: 0	Can't help you dude. I am just not a big veal fan. Maybe I have never had it cooked right and I have never had it smoked. There is like zero fat in veal and I just don't know how you could have it on its own. I am hoping our Brethren step in here to enlighten us. I am at a loss. __________________ Large Big Green Egg, Cold smokehouse, UDS with hinged lid, Santa Maria pit 26.75" Weber OTG, Weber Performer, WGA MAK One Star General Pellet Pooper Hasty Bake Gourmet Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) www.amlwoodart.com

08-24-2011, 10:55 PM	#5
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	I like veal, but, since it is generally tender, I rarely smoke it. I would think a breast of veal would be tasty smoked or grilled. In fact, I just had some rotisserie grilled then pan fried veal in a General Tso's style sauce and it was killer. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

08-24-2011, 11:59 PM	#6
Capozzoli is one Smokin' Farker Join Date: 01-18-11 Location: Philadelphia PA. Downloads: 0 Uploads: 0	Yeah the cut is important. Plenty of fat on a breast. It is basically the chuck ribs if it were full grown beef. Here is a braised breast of veal to give an idea. I think Im gonna try it this weekend. Found them on sale for $3.50 per lb. This dish is one of my absolute favorites. __________________ [COLOR=Black][B]Meat * [COLOR=Red]Salt[COLOR=Black] * Fire :flame: [url]http://theholyravioli.blogspot.com/[/url] [/COLOR][/COLOR][/B][/COLOR]

08-24-2011, 09:44 PM	#2
el_matt is One Chatty Farker Join Date: 12-08-09 Location: Turlock, California Downloads: 0 Uploads: 0	Mmmmmmm...veal..... Matt

08-25-2011, 04:50 AM	#7
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,The NetherPharkinglands Downloads: 0 Uploads: 0	Veal picanha.... __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by Ecobrasa Coco Briquettes Lowland Smokers Dutch BBQ Champion 2011 - 2012 *Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow

08-25-2011, 06:40 AM	#8
Capozzoli is one Smokin' Farker Join Date: 01-18-11 Location: Philadelphia PA. Downloads: 0 Uploads: 0	Hey Phubar, what cut is that? Did you smoke it? Howed it come out? I have never heard of Veal Pichana? So many questions. __________________ [COLOR=Black][B]Meat * [COLOR=Red]Salt[COLOR=Black] * Fire :flame: [url]http://theholyravioli.blogspot.com/[/url] [/COLOR][/COLOR][/B][/COLOR]

08-25-2011, 09:47 AM	#9
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,The NetherPharkinglands Downloads: 0 Uploads: 0	Rubbed it with olive oil,salt,pepper....smoked and grilled it: http://www.bbq-brethren.com/forum/sh...t=veal+picanha You're right about the veal...it hasn't been made alot on the forum. Guess what I just bought at my Turkish butcher straight out of work? Tonight or tomorrow morning I'll post the pics probably. __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by Ecobrasa Coco Briquettes Lowland Smokers Dutch BBQ Champion 2011 - 2012 *Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow

08-25-2011, 05:49 PM	#10
Capozzoli is one Smokin' Farker Join Date: 01-18-11 Location: Philadelphia PA. Downloads: 0 Uploads: 0	Breast of veal? You gonna beat me to it? __________________ [COLOR=Black][B]Meat * [COLOR=Red]Salt[COLOR=Black] * Fire :flame: [url]http://theholyravioli.blogspot.com/[/url] [/COLOR][/COLOR][/B][/COLOR]

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