The trick is to smoke the meat and not make the meat smoke

CHICKEN & VEAL ARABIATTA

  Date: April 02, 2011
  Favorite: Other
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When I tried this dish at a new Italian restaurant in town I was rather surprised by how spicy it was. It turns out the sauce is made with red pepper flakes. I decided I wanted to try making my own version of it where I would smoked the meat & tomatoes. I searched the internet for recipes and combined elements from 4 different recipes, plus I added a few ideas of my own. I’ll let the pictures show how it was made. So how did it turn out. In a word: Excellent!! It was better in every way than the version I had at the restaurant. The smoked veal was amazingly tender and the smoked veal and chicken had great flavor. The smoked tomatoes gave the sauce a much richer, but less sweet flavor than the restaurant version. Smoking the tomatoes and the two meats definitely made for a superior version of this Italian classic.
Recipe Source:

Various Web Sources:

A combination of recipes from various websites.
Grill:

Direct Grilled:

Using Kenmore Elite Gas Grill

Smoked:

Using CharGriller Smokin' Pro
Alt image
Kenmore Elite Gas Grill
Alt image
CG Smokin Pro
Gear:
  • Disposable Foil Tray
  • Maverick ET-73 Remote Read Thermometer
  • Le Crueset Dutch Oven