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

GRILLED RATATOUILLE

  Date: July 19, 2014
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This recipe from Fire and Smoke was made to accompany the MUSTARD DRUMSTICKS I was making this day. This was a big serving and the dish was said to be appropriate as a side or a stand alone main dish. The summer veggies were cut into 1/2" thick strips and were grilled both sides to soften them up and begin to char. The grilled veggies were diced, combined with some other herbs, splices and other ingredients and put into a Pyrex baking dish. The veggies were finished on the grill for 35 minutes. They dish was brought inside and the dish was drained and the juices reserved. The juice was reduced on the stove to 50 percent of their original volume to make a thick sauce. The sauce was poured over the veggies to serve. Everyone loved this dish. It had great flavor and really could be used as a meal by itself. The flavors were wonderful and varied a little with each bite. The oak wood smoke added a nice back ground flavor to the veggies. as did the char from grilling the veggies.
Related Photo Entries:
Recipe Source:
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Fire It Up
Fire & Smoke (eBook):
Grilled Ratatouille
Grill:
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Big Green Egg

Direct & Indirect Grilled:

Using BigGreen Egg Kamado Cooker
Gear:
  • BGE S/S Grill Grid
  • BGE Plate Setter (Legs Up)
  • Maverick ET-732 Remote Read Thermometer
  • Jack Daniel's Oak Chips
  • Wicked Good Weekend Warrior Lump Charcoal