Although veal loin chops benefit from the extra moisture in a marinade, veal rib chops, which have more marbling, don’t really need an infusion of liquid to keep them moist. We like to dry-rub rib chops and serve them with a chunky sauce. Veal chops take well to the warm spices in Indian garam masala and the cooling flavors of the traditional Indian cucumber-yogurt salad known as raita.

Gas: Direct heat, medium-high (400° to 450°F)
Clean, oiled grate
Direct heat, light ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Direct heat, light ash
12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 2 inches above the fire.

For the veal:
4 veal rib chops, each 10 to 12 ounces and 1 to 1½ inches thick
½ cup Garam Masala Rub
¼ teaspoon ground cayenne pepper, or more to taste
1 teaspoon kosher salt
Oil for coating grill grate
For the raita:
1 medium cucumber, peeled, seeded, and finely chopped
1 cup plain yogurt
1 tablespoon minced scallion (white part only)
3 tablespoons finely chopped fresh mint leaves
¼ teaspoon kosher salt
1/4 teaspoon ground black pepper.

Prep: 10 minutes (plus 5 minutes for rub)
Marinate: 1 to 8 hours
Grill: 8 to 12 minutes.

– Long-handled tongs.

– Whole-milk yogurt tastes best in the raita, but low-fat yogurt will work.
– For a thicker texture in the raita, drain the yogurt in a cheesecloth-lined colander set over a bowl for about 1 hour. Or use a mixture of ¾ cup undrained yogurt and ¼ cup sour cream.

The best veal chops for grilling are rib chops and loin chops. These same cuts would be called steaks when cut from mature cattle. Veal rib chops look similar to a beef rib-eye steak with a bone running along the edge of the chop. Veal loin chops are the equivalent of a beef porterhouse steak with a small piece of the tenderloin and a larger piece of top loin separated by a T-shaped bone. Like the equivalent cuts from mature cattle, veal rib chops have a bit more intramuscular fat, a firmer texture, and more flavorful meat. Veal loin chops are more tender and have a bit less fat, but they are more apt to become dry and tough on the grill. A third option among veal chops is the top loin chop, the equivalent of a beef strip steak with relatively lean and tender meat. All three veal chops are interchangeable in the recipes given here.

1. For the veal: Trim the surface fat on the chops to about ¼ inch. Scatter the garam masala and cayenne all over the chops, patting it in with your fingers. Let stand at room temperature for 1 hour, or cover and refrigerate for up to 8 hours.
2. For the raita: Combine all of the ingredients in a small bowl. Refrigerate for 1 hour or up to 8 hours to blend the flavors.
3. Heat the grill as directed.
4. If the seasoned chops were refrigerated, rest them at room temperature before grilling, about 45 minutes. Sprinkle the chops all over with the salt.
5. Brush the grill grate and coat it with oil. Put the chops on the grill, cover, and cook for 4 to 6 minutes per side for medium-rare (135°F on an instant-read thermometer). If your grill has a temperature gauge, it should stay at around 450°F. 6. Remove the chops to a platter or plates, cover loosely with foil, and let rest for 5 minutes. Serve with the raita.


This entry was posted on Wednesday, October 26th, 2011 at 6:03 am and is filed under Steaks, Chops, and Other Quick- Cooking Cuts BBQ And Grilling Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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