Austrian Hickory Smoked Veal Chops on Arteflame Grill

Introduction

Experience the rich flavors of Austria with these perfectly grilled hickory-smoked veal chops. Using the Arteflame grill, you'll get an incredible steakhouse-quality sear before reverse searing to juicy perfection. The smoky aroma combined with the buttery texture makes this dish unforgettable.

Ingredients

• 2 bone-in veal chops (1.5 inches thick)
• 2 tbsp unsalted butter, melted
• 1 tbsp coarse sea salt
• 1/2 tbsp freshly ground black pepper
• 1/2 tbsp smoked paprika
• 1 tbsp minced garlic
• 2 tbsp fresh rosemary leaves, chopped
• Hickory wood for smoking

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins and place them in the center of the grill.
2. Stack firewood on top of the oil-soaked napkins.
3. Light the napkins and allow the fire to build. In about 20 minutes, the grill will be ready for cooking.

Step 2: Prepare the veal chops

1. Pat the veal chops dry with a paper towel.
2. Brush the veal chops with melted butter on both sides.
3. Season both sides generously with salt, pepper, smoked paprika, minced garlic, and fresh rosemary.

Step 3: Smoke and sear the veal chops

1. Place hickory wood chunks near the fire on the grill to produce smoke.
2. Sear the veal chops on the center grill grate at 1,000°F for 90 seconds per side to lock in the juices.
3. After searing, move the chops to the cooler flat cooktop surface.

Step 4: Reverse sear to perfect doneness

1. Cook the chops on the flat griddle until the internal temperature reaches 15°F below your desired final doneness (130°F for medium-rare, 145°F for medium).
2. Remove the chops from the grill and let them rest for 10 minutes, allowing carryover cooking to finish them perfectly.

Tips

• Let the veal chops come to room temperature before grilling for even cooking.
• Use an instant-read thermometer to avoid overcooking.
• Always remove the veal 15°F before your target temperature to account for carryover heat.
• Butter enhances the natural flavor; avoid olive oil.
• Use hickory wood for that authentic smoky flavor.

Variations

1. Garlic and Herb Veal Chops: Add thyme and basil to the seasoning blend.
2. Spicy Smoked Veal Chops: Add a teaspoon of cayenne pepper for a spicy kick.
3. Mustard and Honey Glazed Veal Chops: Brush chops with a mix of Dijon mustard and honey before searing.
4. Balsamic Rosemary Veal Chops: Drizzle balsamic reduction over the chops once cooked.
5. Parmesan Crusted Veal Chops: Sprinkle freshly grated Parmesan on the chops before moving them to the flat cooktop.

Conclusion

These Austrian-style hickory-smoked veal chops are an explosion of flavor and texture. Grilling them on the Arteflame grill ensures a beautifully seared and juicy chop, while the hickory smoke imparts an irresistible aroma. Sear, reverse sear, and enjoy restaurant-quality veal at home.

Best Pairings

• Side: Grilled asparagus with butter
• Side: Herb-roasted potatoes with garlic
• Drink: Austrian Grüner Veltliner white wine
• Drink: A smoky bourbon or dry red wine