Click here for an easy and free way to help feed the hungry at The Hunger Site! Non-profit ad by Voyager
VoyForums

[ VoyUser Login optional ] [ Main index ] [ Post a new message ] [ Search | Check update time | Archives: 1, 2, 3, 4, 5, 6, 7, 8, 9, [10] ]

[ Next Thread | Previous Thread | Next Message | Previous Message ]

Date Posted: 09:11:10 03/27/01 Tue
Author: reg
Author Host/IP: montreal-ppp47803.qc.sympatico.ca / 209.226.140.52
Subject: Re: Veal Breast
In reply to: Nature Boy 's message, "Veal Breast" on 05:56:19 03/27/01 Tue

>Hey yall, having a tough time finding someone who has
>Q'd one
>I picked up a veal breast at the market. It looked
>good, and for a 2.5 pounder, in was like $2.49, so I
>figured I would grab it. When I did some research on
>the web, the recipes that came up were all stuffed and
>braised.
>
> It looks like something that might cook up nicely on
>a smoker, maybe at 275 over a water pan??? believe it
>is actually a section of the lower front ribs, and has
>plenty of bone and cartiledge. I would appreciate any
>info from anyone who has cooked Veal breast on a
>smoker.
>Thanks. go terps
> NB

NB , how are you . i have never done one so i won't be of much help . just a few questions though , is this a similar cut to brisket just off a younger animal ? i'm guessing the finishing temp would depend on the fat content . can't see why it would not come out good . just my take on it . reg

[ Next Thread | Previous Thread | Next Message | Previous Message ]

Replies:

Forum timezone: GMT-5
VF Version: 2.94, ConfDB:
Before posting please read our privacy policy.
VoyForums(tm) is a Free Service from Voyager Info-Systems.
Copyright © 1998-2012 Voyager Info-Systems. All Rights Reserved.