Veal Breast Bone in - Any advice/recipes ?

[The_Masteres]

I  was browsing the meat department today and found a good deal on a piece of Veal Breast with bones.

I have no clue on how to cook it, but it appeared to me to have enough fat to support a smoking session ... but I am not an expert so maybe I am wrong ?

Did any one already cooked/smoked a this piece of meat ? Would it be better to cook/smoke it like it is or seperate the ribs and breast part and do veal ribs and an other recipe for the rest of the meat ? Any advice/recipes is more than welcome

Thx !

[The_Masteres]

Seems like I did not pick up the most cooked piece of meat

[SmokeVide]

To be honest, I had to Google it. But when I did, I found a lot of authoritative results, from souces like Bon Appetit, Food Network, NY Times, Epicurious and Williams-Sonoma. Maybe look at one of those and try to adapt it to the kettle. Keep us posted -- sounds like a really nice cut. And yes, I'd separate the ribs from the rest.

[The_Masteres]

To be honest, I had to Google it. But when I did, I found a lot of authoritative results, from souces like Bon Appetit, Food Network, NY Times, Epicurious and Williams-Sonoma. Maybe look at one of those and try to adapt it to the kettle. Keep us posted -- sounds like a really nice cut. And yes, I'd separate the ribs from the rest.

Thx ! I had a look a those recipes. Most imply keeping the whole breast as it is (bone in) and stuff it with ingredients (sausage, mushroom ...) . I need to do more research to find a recipe adaptable to the kettle, and have all the ingredients ready. Cook postponed ...