Veal Chops
Veal Chops
1 cup fresh sage leaves
4 cloves garlic
1/4 tsp. salt
2 tbs.dry marsala wine
2 tbs. lemon juice
3 Tbsp. good oil
Combine the above into a paste about 4-5 hours before you are ready to cook.
Have the oil ready, place all other ingredients in a good processor, let it run
about three seconds or so, and start adding the oil in a thin stream until
it forms a paste.
4 thick cut veal loin chops, 8 to 10 ounces each
4 slices of bacon, cut in thirds.
Spread paste on the chops and wrap in plastic, place in cooler. Get the
coals ready on your smoke cooker, get the temp to about 220 degrees. Remove
the chops from cooler and bring to room temp for 20 minutes. Place a slice
of bacon on each chop (three pieces). Place the chops into the cooker for
about 1.23 - 1.5 hours, mopping with any extra marinade for the first 45
minutes.
They will be done when the internal temp is about 150 degrees for med rare.
Remove the chops and let them rest at room temp for about 7 minutes. This
will help keep in the juices when they are cut at the table.
Source: rec.food.recipes
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