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Grilled Veal Tomahawk Chop with Blackberry Pink Peppercorn Butter

Chef Ted Reader grills up another tasty BBQ recipe. This gorgeous grilled Ontario veal tomahawk chop is served alongside a compound butter with a tasty, blackberry pink peppercorn twist!

Ted Reader’s Top 3 Tips for Grilling These Tasty Veal Tomahawk Chops

Tip 1 : With larger cuts of veal, searing the chop over high heat for 3 to 5 minutes per side, then moving to indirect heat, closing the lid and cooking for 10-15 minutes longer is good for medium-rare to medium doneness. 

Tip 2: Make sure you have a good meat thermometer to know the internal temperature of the steak. 

Tip 3: Rest your veal chops for 5 minutes prior to slicing. This allows the steak to rest and retain the natural juices in the meat.

Blackberry Pink Peppercorn Compound Butter

1 cup (250 mL) butter softened

½ cup (125 mL) fresh blackberries

1 tbsp (15 mL) pink peppercorns

½ oz (15 mL) whiskey

1 tbsp (15 mL) chopped fresh parsley

1 tbsp (15 mL) chopped fresh sage

1 tsp (5 mL) freshly ground black peppers

Salt to taste

 

Buttermilk Whisky Marinated Veal Tomahawk Chop

1 head garlic, roasted, peeled, and mashed

2 cups (500 mL) buttermilk

1 tbsp (15 mL) pink peppercorns

1 tsp (5 mL) freshly ground black pepper

2 tbsp (30 mL) chopped fresh sage

2 tbsp (30 mL) chopped fresh parsley

2 oz (60 mL) whiskey

1 Ontario veal tomahawk chop, approximately 20-24 oz (567-680 g)

Kosher salt to taste

Blackberry Pink Peppercorn Compound Butter

In a bowl combine all ingredients and mix well to incorporate.

Place on a piece of plastic wrap and roll into a log. Twist ends to seal well.

Refrigerate at least 1 hour.

Makes approximately 1 ½ cups (375 mL).

 

Buttermilk Whisky Marinated Veal Tomahawk Chop

In a bowl combine the mashed roasted garlic, buttermilk, pink peppercorns, black pepper, sage, parsley, and whisky. Pour off ½ cup of marinade and reserve for basting your chop during grilling. Cover and refrigerate. Place the tomahawk chop into a pan large enough to hold it and pour over the remaining buttermilk marinade, turning to coat evenly. Cover and refrigerate for 4 to 6 hours or overnight, turning occasionally for even marinating.

Fire up your grill for direct and indirect cooking. Get the direct section of your grill nice and hot, about 550-650°F (285-345°C). 

Remove the veal chop from the marinade and season with a little kosher salt.

Sear the tomahawk chop for 3 to 5 minutes per side. Baste with a little of the reserved buttermilk whiskey marinade. Remove from direct heat to the indirect side of the grill, close lid and cook for 12 to 15 minutes for medium-rare doneness internal 130°F (44°C).

Remove from grill and cover loosely with a piece of aluminum foil and rest for 5 minutes

Top with slices of blackberry pink peppercorn compound butter and serve.

 

Serves 2

Source: Ted Reader BBQ

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