My husband has really upped his grilling game as of late. It's been bacon wrapped loveliness of one kind or another for a few weeks now. We had an Ontario boneless veal shoulder that he stuffed with sticky pungent local garlic, our homegrown rosemary, wrapped it in bacon and grilled it on indirect heat and basted it with a maple mustard sauce. The result was crackling, sweet and smokey. Just delicious.
bacon wrapped veal shoulder
3 lb boneless veal shoulder
1/4 lb bacon
4 rosemary sprigs
3 cloves garlic, peeled and rough chopped
1/2 tsp kosher salt
1/2 tsp fresh ground pepper
1/4 cup maple mustard sauce (recipe below) or alternative bbq sauce
Heat charcoal or gas BBQ to medium-high heat.
Sprinkle boneless veal shoulder with salt & pepper, put rosemary sprigs and garlic on top and inside of veal shoulder. Wrap shoulder with bacon, covering rosemary and garlic. Use butchers twine to secure bacon by wrapping it like you would a roast - here is a handy video if you want to be a pro.
On direct heat, sear veal shoulder for about 10 minutes, watching for flare-ups. Next, on indirect heat, cook veal shoulder for about 20 minutes before basting with maple mustard sauce. Cook for 15 more minutes, basting once more, until veal shoulder has reached an internal temperature of 150F for medium doneness.
Let veal shoulder rest on a cutting board covered loosely with tinfoil for 10-15 minutes before slicing.
maple mustard sauce
1/4 cup grainy dijon mustard
4 tbsp maple syrup
4 tbsp apple cider vinegar
Mix all the ingredients in a small bowl and use as a sauce for meat or fish.