Veal cheeks with pilaf yellow rice

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Veal cheeks with pilaf yellow rice

Post  zino on Mon Apr 12, 2010 2:09 pm

Dear all,

This is how I tried to adjust a typical North Italian recipe using the BBQ techniques

I cooked some rice in the pilaf way (Turkish) using a kettle and served with a veal cheek that has been barbecued at 250F for almost 3 hours.

Ingredients:

For the rice:
- rice
- onion
- some cloves
- butter
- saffron


- veal cheeks

rub:
- onion powder [1 tbsp]
- paprika [6 tbsp]
- hot red pepper [1 tsp]
- salt [1 tsp]

mop sauce:
- red wine (barbera of piemonte) [1 cup]
- raspberry juice [1 cup]
- melted butter [1/2 cup]
- rub [2 tbsp]

for the side butter
- butter
- rose pepper
- the skin of a lime

First of all: prepare a bouillon. I used bones and parts of a brisket Very Happy


One of the basic idea of this preparation was to smoke the rice and not the meat. Therefore I cold smoked the rice for 3 hours using some plum tree wood, at a temperature between 25 and 35 Celsius



Very nice to see how dense was the smoke Cool


The rice is prepared in an earthenware pot; place the cloves into the onion and let it lightly fry in the butter

Then pour the rice and let it toast at low fire for some time (until the wooden spoon used to mix it constantly get almost stuck with the inner sides of the pot due to the friction caused by the starch)


Then spill in the bouillon. Two parts of bouillon per part of rice.


Close the lid and put the pot in the bbq, preheated at about 180 C. Cook in this way, never opening the barbecue, for circa 15 mins.


After this time it is time to open the pot: the whole liquid has been absorbed by the rice… fantastic!



No brines or marinades for the cheeks, just a simple rub to recreate the traditional taste and flavours. To help the rub adhere to the meat, I first spread some honey on them (mixed with a small part of mustard sauce, just to make it more liquid).


The cheeks cooked at 120 C for 3 hours, without any smoke. After half of the cooking ime I started mopping every 20min with the wine based mop, that was heated almost to the boiling temperature.



And this is the final stage: the rice is placed on a tbsp of the sauce collected in the water pan. On top of the rice there’s a butter tablet.






To drink: a nice Amarone of 15,5°


thank you all,
See you soon
zino
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Re: Veal cheeks with pilaf yellow rice

Post  Mack on Mon Apr 12, 2010 3:11 pm

Looks amazing!

How did you cold smoke?
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Re: Veal cheeks with pilaf yellow rice

Post  Treegje on Mon Apr 12, 2010 3:33 pm

Wow excellent job that had to be good cheers
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Re: Veal cheeks with pilaf yellow rice

Post  zino on Mon Apr 12, 2010 3:34 pm

I used something around 6 charcoil briquettes.I put them in a very small aluminum pan with some holes knife made on sides and bottom.
On top of it I placed the wet plum chips (1 hour in water)
Cold water in the water pan
1 kg rice divided in 2 aluminum pans.
Rice evenly spread in the pans.
All vents almost closed.
3 hours of smoke at 25-35 Celsius.
I turned and mixed the rice 3 times.

See the sketch

ciao
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Re: Veal cheeks with pilaf yellow rice

Post  Treegje on Mon Apr 12, 2010 3:37 pm

Thanks for sharing the method and for the recipe
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