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

MIDDLE EAST STYLE STEW

  Date: March 05, 2011
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I found this recipe on the internet at BigOven.com and I made a few changes in cooking method. I smoked the beef and sweet potatoes and grilled the vegetables. These grilled and smoked items were placed in a large pot and water was added to just cover these ingredient. Next the remaining veggies were added. At this point the remaining ingredients were added and you add more water. By the amount of water added, you make it a soup or stew. One of the interesting things about this stew is the beef wasn’t the main event. It was really a vegetable stew with beef as an added ingredient. After all of the ingredients went into the pot, I placed the pot into a 225 degree oven for 6 hours. While the stew was heating the sweet potatoes, which are added at the very end, finished smoking. The sweet potatoes were peeled and diced and added to the stew during the last half hour. This was an interesting stew: Smoking and grilling some of the veggies and beef gave the stew a wonderful smoky flavor and it also tasted of cumin. Each spoonful tasted a little different due to the wide variety of ingredients in the soups. Definitely a great change of pace meal & great for a cold Winter’s day.
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Recipe Source:
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Meathead
BigOven.com Website:
Here is the recipe from the BigOven.com Web Site:

MIDDLE EAST STYLE STEW / SOUP
Grill:
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CG Smokin Pro

Smoked:

Using CG Smokin' Pro
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Kenmore Elite Gas Grill

Direct Grilled:

Using Kenmore Elite Gas Grill
Gear:
  • Disposable Foil Tray
  • Bamboo Skewers