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Smoker


1 1lbs veal loin roast (2.2 kg)
� cup olive oil (60ml)
Zest of 3 oranges
Zest of 2 limes
1 tablespoon chopped fresh ginger (15ml)
2 teaspoons chopped chilies, seeds removed, chopped fine (10ml)
1 teaspoon cinnamon (5ml)
� teaspoon nutmeg (2.5ml)
Salt and pepper to taste

9 cups of apple wood

Place the veal into a large resealable plastic bag. Pour in oil, orange zest, lime zest, cinnamon, nutmeg, ginger, chilies and season with pepper. Close the bag and place into the refrigerator for at least 4 hours.

Remove veal from the refrigerator.

Prepare the smoker (with Apple Wood). Preheat the barbecue to 220�F/110�C. Smoke until veal reaches 140 for rare 160 for medium.

Remove the veal and tent with foil for 10 minutes to allow the juices to infuse into the meat. Slice & serve.

Yields: 6-8 servings

Excellent