Page 2 of 3
Re: This may divide a few.....
Posted: 12 Oct 2013, 07:48
by newbie
nothing wrong with eating veal imo, all meat is reared to eat, yes some is reared badly, and when possible that should be avoided.
it's easy to say "go for the hand reared, hand fed blah blah" but in the real world that is not always possible for many reasons.
cant help you with any smoking advice cos i simply dont know, but i am just across the road from you and will gladly pop over and taste test them for ya.
newb's.
Re: This may divide a few.....
Posted: 12 Oct 2013, 11:56
by FlashGordon
Bring a beer or three and pop over!
I'm about to get started so will pop some pics on later.
Re: This may divide a few.....
Posted: 12 Oct 2013, 16:26
by Tiny
I have thought about this long and hard, and for me it boils down to a single key issue.
Eat the veal its bloody delicious, and it is reared to the same standard as any other animal, eat the veal, eat the veal, eat the veal, eat the veal.......
Cheers
Tiny
Re: This may divide a few.....
Posted: 12 Oct 2013, 18:17
by FlashGordon
Ha.... Good call
It's foiled now, another hour then I'll glaze.
It's been cooked very slowly it still veals(feels) lovely!
Sorry that last leffe was delicious tho.
Re: This may divide a few.....
Posted: 12 Oct 2013, 19:44
by FlashGordon
Re: This may divide a few.....
Posted: 12 Oct 2013, 19:45
by FlashGordon
Re: This may divide a few.....
Posted: 12 Oct 2013, 21:06
by FlashGordon
Re: This may divide a few.....
Posted: 13 Oct 2013, 00:11
by FlashGordon
End result was... Well it was ok. I'd trimmed them pretty badly so mainly my fault. The meat was lovely and tender, very very juicy.
Problem I found is, like king ribs, with the belly attached still these where like that, but on a really small scale. So ribs then a layer of fat/tissue then meat. I'm not sure that there chunky enough to render the fat as much as I'd like like without drying. I think there worth another go, but the misses wants good old pig next time.
Re: This may divide a few.....
Posted: 13 Oct 2013, 14:14
by keith157
Don't forget the calf won't have had time to build up any significant fat layer for it to be rendered. The only veal we've had recently, at all to be honest, are chops/steaks so have no extra insight into cooking the ribs other than the lack of fat.
Re: This may divide a few.....
Posted: 14 Oct 2013, 11:55
by FlashGordon
I think the fat is an issue, there is some but not in the right place. Id be interested to see someone else have a go, but in the mean time i will be sticking to pork ribs - happily just picked a set up for my tea!
I think i will get some veal steak next time, that worth a go keith?
