Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
I cooked some'en: Lasagana all on the Egg
Options
JLOCKHART29
Posts: 5,897
Except the noodles. Title wouldn't let me put that in! :P One lb ground chuck and one lb loose Itialian sausage browned in dutch oven. Add one 14 1/2 oz can fire roasted tomatoes, 6 oz can tomato past, 8 oz tomato sause, 2 tps each dryed bassel and oragino, 1/4 onion chopped fine and 4 large cloves garlic chopped fine after draining grease. Simmered indirect at 325 pit uncovered for 2 hrs with lots of presimmon wood.
I do not like creamy things such as ricota cheese ect so layered permashion and motzerella with the meat sause and noodles in the La creuset.
Baked at 325 for 45 min. with more presimmon wood and enjoyed a nice magarita while sharpening the knifes.
Jake approved of course!!
I do not like creamy things such as ricota cheese ect so layered permashion and motzerella with the meat sause and noodles in the La creuset.
Baked at 325 for 45 min. with more presimmon wood and enjoyed a nice magarita while sharpening the knifes.
Jake approved of course!!
Comments
-
Nice cook, JL. The death peppers may be the extra little kick that puts that one over the top. Never tried a lasagna without the ricotta, but I remember what you told me about the cream cheese on the ABTs a while back, too. The last pic looks really great, and I was checking out the Hattori knives after someone posted a link to the japanese chef knives site. That's some nice steel you got there. I'd be afraid to use that, especially after having some lemonade
Sure is nice to be back after the trip to Dallas... -
Looks great JL :woohoo:Glad to see that Jake approves.If not,I bet he would turn around and drop you a gift
-
JL,
Nice cook man! Was it smokey? Have you tried wrapping the riccota in cheesecloth and wringing it out? I do that and then mix it with mozzerella.
SteveSteve
Caledon, ON
-
Looks really good there JL.
Kent -
Thanks Mike. Did the sharpening b4 the limonade! Had a hard time getting that, as bill says "scary edge", tonight as didn't hold enough pressure with finger tips on the water stone. Finnaly got it though. The thing about the Hattori is the steal. I can lay a razer edge on 3 Chicigo Cultery knifes in the time it takes me to do same to the Hatorri BUT the Hattori will scare ya when done!!
-
looks great..
two death peppers but no ricotta?? :laugh: :laugh: -
If Jake did Sparky he might end up the "secreat ingrediant" next time! :laugh: After 20 years togeather he's more house broke than most dogs actually. Very ,very rairly does he go on out shoulder and when he does he flys back to his pen as he knows the diciplan is about to commence!!! :pinch:
-
Steven don't care. Just got this "tick" with that kind of stuff. Mayonase, cream cheeses, butter, ect just don't do 'em. As to the smoke it was great. Probably used a 5 inch diameter by 6 inches long cut into wedges for this cook as kept smoke comming out the whole time. The trick was not only was it on the finnal product but I simmered the meat/tomato mix with smoke also so the taste was threw the whole product.
-
Smart @$$ :laugh: Creamy stuff is kind of like Kriptinite to me!! Notice how small the Death peppers are? Still put you in a coma woss!!! :P
-
JL..... Already added to my favourites.........GREAT!!! we all will miss you in Atlanta.
-
JL,
Try wringing it out man, It isn't creamy, more like cheese curd.
SteveSteve
Caledon, ON
-
hey JL,
did your death peppers look anything like this while growing?
-
Those look like common Habanera's. The "Death Peppers" as bill named them are actually Carribian Reds. Very simmular to the habanero except turn a deep red when ripe and are supposed to be hotter but once you reach habeneros who cares!! :laugh: Really nice bush you got there!
-
Hear they are growing.
-
JL, that is my kinda cookin, that looks great, you eat like a king on a regular basishappy in the hut
West Chester Pennsylvania -
OK now that i see the pic i used to get them from jamaica and they are good dipped in chocolate just like a strawberry for desert.
if you don't sweat you can't get the endorphin rush.... -
Good night man!!! We would kill each other if we got togeather eating this stuff. Chocolate covered death peppers for desert?!! Sounds exciting!! :evil:
-
Very enjoyable. I like seeing some of these alternative cooks.LBGE Katy (Houston) TX
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 312 Health
- 292 Weight Loss Forum