Project Fire by Steven Raichlen

Author:Steven Raichlen
Language: eng
Format: epub, pdf
Publisher: Workman Publishing Company
Published: 2018-04-05T17:07:22+00:00

Rosemary-Smoked Veal Chops

YIELD: Serves 2 and can be multiplied as desired

METHOD: Direct grilling

PREP TIME: 10 minutes, plus 1 hour for marinating the chops

GRILLING TIME: 6 to 8 minutes

GRILL/GEAR: You can grill these chops over charcoal or gas, but you’ll get the best flavor over a wood or wood-enhanced fire. (Learn how to do the latter.) You also need butcher’s string; Microplane or zester; 2 hardwood chunks or 1½ cups unsoaked wood chips; an instant-read thermometer; and a kitchen blowtorch.

SHOP: Shop for veal chops at butcher shops and high-end supermarkets, or order them online from a company like Lobel’s of New York. Look for the words pastured, group raised, or free raised, which usually means the calves roamed free in open pastures and weren’t penned up in cages indoors. At the very least, buy veal that displays a sticker reading “Certified Humane Raised and Handled.”

This recipe calls for three different rosemary preparations—needles, branches, and sprigs. Be sure to buy plenty.

INSIDER TIP: Veal is much leaner than beef, so you need to grill it at a slightly lower temperature: medium-high instead of high. And because it has such a mild flavor, it picks up smoke like a magnet when you grill it over wood. An oil- or fat-based marinade helps keep it moist; so does conscientious basting during grilling.

Veal is back after decades of near-pariah status (on account of the cruel conditions under which factory farms raised calves.) A new generation of ranchers and meat companies like Strauss Meats are supplying veal from healthy, humanely raised animals that graze free in pastures. It’s about time, because mild, meaty, sweet-tasting veal is one of the most satisfying meats you can grill. I, for one, have missed it. These chops feature one of the coolest smoking techniques on Planet Barbecue: charring fresh rosemary atop the sizzling veal chops with a blowtorch at tableside. Need I say more?

INGREDIENTS

2 veal rib chops (each 14 to 16 ounces and 1 to 1¼ inches thick)

Coarse salt (sea or kosher) and cracked or freshly ground black peppercorns

3 tablespoons finely chopped fresh rosemary needles

1 Meyer lemon or conventional lemon for squeezing, plus 1 lemon, halved and seeded for grilling (latter lemon optional)

½ cup best-quality extra virgin olive oil, plus extra for drizzling

Vegetable oil for oiling the grill grate

3 fresh rosemary branches, tied together with butcher’s string

4 large sprigs fresh rosemary for flambéing

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