- Mar 27, 2006
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Hmm. never would have thought of smoking lasagna. interesting.lasagna.
and thanks for my next idea for next weekend. mac n cheese is next.
Hmm. never would have thought of smoking lasagna. interesting.lasagna.
and thanks for my next idea for next weekend. mac n cheese is next.
Was it good?http://www.smokingpit.com/recipes/P...4_TIv8MfZrAccvxgaQhTCjYhlMfyXqODr5etz1kYAQIQ0
this was the general recipe we followed. used just Italian sausage instead of maple, then didn't have dried tomato and garlic pesto at all. wasn't able to smoke the beef or sausage prior either so just browned them on the stove. and only able to go up to 275 with my smoker so did that for an 1hr and a half instead of the 375 for 45. could probably use just about any recipe and just throw it in the smoker though.
yes was amazing, will be taking leftovers for work the next few days. tasted like regular lasagna with a slight hint/aftertaste of the hickory.Was it good?
I doubt jelly would do much but what about injecting it with peach or pineapple juice!Going to smoke a pork butt this weekend, and I always like to change it up a little each time. I'm going for a really sweet flavor. Going to do a mix of apple and pecan wood. Going to be putting a bunch of brown sugar on; any other tips to get a really sweet and fruity flavor? Getting really crazy, but would putting jelly on it help (would do this when temp hits 165 and I wrap it in foil at that point)
Great idea. I've read about injecting but never have done it. Might be a good time to give it a shotI doubt jelly would do much but what about injecting it with peach or pineapple juice!
I usually inject mine with apple juice the night before and keep it wrapped up to really hold the moisture and flavor in. Also do brown sugar and some other seasoning on the outside. Always turns out great and has a good sweet and Smokey flavor.Great idea. I've read about injecting but never have done it. Might be a good time to give it a shot
Going to smoke a pork butt this weekend, and I always like to change it up a little each time. I'm going for a really sweet flavor. Going to do a mix of apple and pecan wood. Going to be putting a bunch of brown sugar on; any other tips to get a really sweet and fruity flavor? Getting really crazy, but would putting jelly on it help (would do this when temp hits 165 and I wrap it in foil at that point)
Yep. Pack it tightAnyone use pink butcher paper instead of foil? I started a couple months ago love it and 175' of it on amazon was around 15 bucks. 24"wide.
Pork belly burnt ends turned out really well.I'm going to try pork belly burnt ends this weekend. We'll see how it goes