Bob veal

Discussion in 'Roll Call' started by spud30pa, Nov 14, 2011.

  1. Hey everyone just wondering if anyone ever did a whole veal and has any thoughts. I'm not doing it for awhile just asking around and I'm not sure if I should quarter it or just half it.
    Thanks everyone
    Jud
     
  2. moikel

    moikel Master of the Pit OTBS Member

    Spit roasted yes but a little tricky & expensive per pound compared to say a butt of beef. If you dont watch them like a hawk & baste them they dry out. I have a big wood fired oven that I  do capretto & smallish pigs ,25 kg tops ,amongst other things in but she wont fit a vealer
     
  3. venture

    venture Smoking Guru OTBS Member

    Veal is not in my budget except for small quantities.

    If you have access, I sure would like to see pics of your work!

    Good luck and good smoking.
     
  4. moikel

    moikel Master of the Pit OTBS Member

    Just kicked of some veal ribs( more brisket/breast) in a braise,red wine ,tomato,chicken stock,red pepper,chorizo etc.Got me thinking about your question again.If you can buy it in sides or 1/4s then I figure its a proposition if it will go into your unit. I have done as I said whole & half things & worked on a massive spit roast at an Octoberfest event years ago. Theres a lot of talented big show cooks on here who will be better qualified than me but I think if you could get maybe fore quarter at a lesser price,maybe break it with a cleaver so you can eat it bone & all & do it low & slow with lots of baste you will learn a bunch of stuff . Then maybe its time to go up.Just a bit about the learning curve when you are shelling out $$ for veal. Good luck
     
  5. scarbelly

    scarbelly Smoking Guru OTBS Member

    Veal seems to be a  meat with two faces. Either you quick sear it or do a very slow moist cook. I am concerned that a long slow smoke would dry it out and make it really tough.  Veal is a very sensitive meat and has to be prepared with a lot of care.  Just my .02   Waiting to hear with Jimmy has to say
     
  6. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Welcome to the SMF Family...Jud, what's your plan?...Spit Roasting? over what?....Smoking? In what?....How many Pounds we talking?....How do you and Yours like meat cooked, Medium? Well?...Gonna need more info...JJ
     
  7. Ok my plan is to smoke It in my direct heat water smoker, not sure how many pounds yet depends on the veal we get. I'm getting lucky because my buddy works as a heardsman on a farm and we are getting the veal for free since they don't keep the bulls. I think everyone would like It rare but I'm shooting for medium. I butchering it myself so I can either keep it halfed or quarter it.
    Thanks again
    Jud
     
  8. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    [​IMG]    Glad to have you with us!

    Looking forward to see how this turns out.
     
  9. frosty

    frosty Master of the Pit

    Spud30a,  WELCOME, lots of help, and friendly people to help when need be.  As you can see lots of knowledge to pull from.  Send photos when you can, everyone loves to see other folks results. 

    Good luck on the veal!
     
  10. raptor700

    raptor700 Master of the Pit OTBS Member

    Hi Jud, good luck with the veal

           [​IMG]to SMF
     

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