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

CHICKEN - THYME RAVIOLI

  Date: Febraury 23, 2011
  Viewing: Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show.
  Learn More: Click HERE to jump to additional Info about this recipe.

NOTE:
USE LANDSCAPE MODE ON YOUR MOBILE DEVICE TO BEST VIEW THIS PAGE.

Info
This was an interesting cook courtesy of Smoke & Spice that got me out of my normal comfort zone. Chicken breasts were smoked and ground up to become part of an cheese and herb filling. For the ravioli the recipe had you use wonton wrappers. There was and herb sauce that was served with the ravioli and I heated this up on the smoker as well. The raviolis were boiled for 3 minutes, drained and served with a garnish of thyme sprigs and topped off with Pecorino-Romano cheese and crushed walnuts. This was a very good dish with lots of subtle flavors and I liked stepping outside my comfort zone.
Recipe Source:
Alt image
Meathead
Smoke & Spice:
Chicken-Thyme Ravioli - Page 298
Grill:
Alt image
CG Smokin Pro

Smoked:

Using CG Smokin' Pro
Gear:
  • Disposable Foil Pan
  • Maverick ET-72 Remote Read Thermometer
  • Food Processor