I buy veal racks from my local butcher every now and then. They're so good, I decided to smoke them in my offset today. They turned out veal-ly veal-ly good (sorry folks, couldn't help myself there... )
The raw meat with rub applied
Anywho, the M.O. was real simple. Smoke it in one piece, i.e. don't separate it into three separate steaks first. The main reason is that it is easier to cook one thick than three thin, plus it turns out real juicy.
I had 1.2 kilos (2.7 lbs) to work with. I applied my new rub made with coffee, cocoa and chipotle (to name a few ingredients). The reason I picked this one is that I wanted a real flavor boost that took the gentle veal flavor to the next level. But use whatever favorite rub you prefer.
Getting the fire started
How to cook
So, apply the rub the night before. Let it rest in the fridge overnight. Then fire up my offset, using oak wood only. Smoke it for 1.5 hours until the internal temp was 58-60° C (136-140 °F). I let it rest on the kitchen counter for 10 minutes, then sliced and ate. I gotta say, this was heaven! Always fun when you surprise yourself, this meat was soo tasty!
The veal, about to go into the smoker
Here's the finished result. Dang good!
You might wonder: where are the sides? Well, I just ate one of those three bad boys and washed it down with a cold beer. Ain't nothing missing if you ask me
The raw meat with rub applied
Anywho, the M.O. was real simple. Smoke it in one piece, i.e. don't separate it into three separate steaks first. The main reason is that it is easier to cook one thick than three thin, plus it turns out real juicy.
I had 1.2 kilos (2.7 lbs) to work with. I applied my new rub made with coffee, cocoa and chipotle (to name a few ingredients). The reason I picked this one is that I wanted a real flavor boost that took the gentle veal flavor to the next level. But use whatever favorite rub you prefer.
Getting the fire started
How to cook
So, apply the rub the night before. Let it rest in the fridge overnight. Then fire up my offset, using oak wood only. Smoke it for 1.5 hours until the internal temp was 58-60° C (136-140 °F). I let it rest on the kitchen counter for 10 minutes, then sliced and ate. I gotta say, this was heaven! Always fun when you surprise yourself, this meat was soo tasty!
The veal, about to go into the smoker
Here's the finished result. Dang good!
You might wonder: where are the sides? Well, I just ate one of those three bad boys and washed it down with a cold beer. Ain't nothing missing if you ask me
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