Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: Smokin Papa Steve on September 16, 2016, 09:50:35 AM
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I was in our local Italian-American Supermarket and something caught my eye in the butcher case. A hunk of meat sold as Veal Breast. It weighed about 6 lbs so I opted for half of this. At a $1.49 a lb, no big risk. I never smoked veal before so I kind of improvised. There wasn't too much fat exposed so I removed the membrane and did a dry salt brine. Hardly any moisture was removed after 6 hours. I then used some Memphis Dust and started the smoke process. Had the PBC going at an average pit temp of 230F. After 3 hours I wrapped in foil for another 45 minutes and it was done. As it was too early for dinner, I placed it in a cooler, in a towel, etc. Time for dinner; what a pleasant surprise. It was tender, tasty and really juicy. These ribs were huge and full of meat. My only regret was not buying the entire piece. If you want to try something different, try some veal ribs
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They do look tasty & nice color!!! Don
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how do you keep your pit temp so low?
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how do you keep your pit temp so low?
I only use about 25 briquettes to start (Royal Oak). Then mostly cover the rebar holes with magnets to restrict the airflow. When I am finished I completely cover the rebar holes and block the bottom intake hole with foil. This will extinguish the fire and you can re-use the coals next time
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Man that looks good. I will have to keep an eye out for that! Thanks for sharing.
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Never had those but they look so good!
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Never had those but they look so good!
Same here and I would imagine Veal Ribs would be more tender than full grown steer.
I like the idea and will asked the butcher.
Thanks
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Very Nice!
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Those look great!!