Ted Tip 1:
I find with larger cuts of veal that it is best to sear the chop over high heat for 3 to 5 minutes per side, then move to indirect heat, close lid and cook for 10-15 minutes longer for medium rare to medium doneness.
Ted Tip 2:
Make sure you have a good meat thermometer to know the internal temperature of the chop 130-145°F (44-62°C).
Ted Tip 3:
Rest your meat for 5 minutes prior to slicing. This allows the veal to retain the natural juices in the meat.
Gear:
- meat thermometer
- cast iron pan
- basting brush
Ingredients:
2 Ontario veal tomahawk chops (18 to 24 oz/ 510 to 680 g each)
4 tbsp (60 mL) olive oil, divided
Kosher salt and freshly ground black pepper (to taste)
1 medium onion, peeled, halved
6 plump cloves of garlic
1 medium red bell pepper, halved and seeded
1-2 fresh green chili peppers (jalapeno, Italian cornucopia, serrano, green finger)
1-pint grape tomatoes, about 2 cups (500 mL)
1 cup (250 mL) pureed strained tomatoes, passata
1 tbsp (15 mL) dried oregano
1 tsp (5 mL) balsamic vinegar
1 ball fresh burrata mozzarella cheese or buffalo mozzarella, approximately 8 oz (250 g), sliced into 4
Method:
Brush veal tomahawk chops evenly with 2 tbsp (30 mL) of olive oil. Season to taste with kosher salt and freshly ground black pepper. Set aside.
Fire up your grill for direct and indirect cooking. Get the direct section of your grill nice and hot about 450-550°F (230-285°C).
Grill the onions, garlic, peppers, and grape tomatoes for 3 to 10 minutes until lightly charred and blistered. Tip: Start grilling the onion and pepper halves first as these will take the longest about 10 minutes. The garlic cloves and grape tomatoes will char quicker about 3 minutes. Skewer the grape tomatoes and garlic cloves as it will be easier to turn on the grill.
Remove tomatoes, garlic, peppers, and onions from the grill, cool, and coarsely chop.
Heat the cast iron pan over medium high, add 2 tbsp (30 mL) of olive oil. Sauté the charred onions, garlic, and peppers for 1 to 2 minutes, stirring occasionally. Reduce heat to medium low, add the tomato puree, dried oregano, and balsamic vinegar. Bring to a low boil, simmer on low for 5-10 minutes, stirring occasionally. Season to taste with salt and freshly ground black pepper. Set aside keeping warm.
Get your grill back to high heat, about 550-650°F (285-345°C)
Sear the veal for 3 to 5 minutes per side. Remove from direct heat to indirect side of the grill, close lid and cook for 10 minutes. Open grill lid and top each chop with 3 to 4 tablespoons of reserved fire roasted tomato sauce. Top with 2 slices of burrata cheese per chop, drizzle with olive oil and close lid and continue to cook for 5 minutes for medium rare to medium doneness, 130-145°F (44-62°C) and the cheese is warmed.
Remove from grill and cover loosely with a piece of aluminum foil and rest for 5 minutes before slicing.
Source: Ted Reader BBQ