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Lasagna on the Egg

Smokinpig
Smokinpig Posts: 739
in EggHead Forum
My wife had been craving lasagna so we attempted lasagna on the Egg. This was made using gluten free noodles but that is easy to remedy to full gluten.  Full write up on her blog here. This was good stuff. Cooked with rockwood so no smokey taste. Took about 35 minutes at 375 indirect.


LBGE Atlanta, GA


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Comments

  • Scottborasjr
    Scottborasjr Posts: 3,494
    Nicely Done!!!!
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
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  • GATraveller
    GATraveller Posts: 8,207
    Was there any benefit to cooking on the egg other than bragging rights?

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
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  • Brisket_Fanatic
    Brisket_Fanatic Posts: 2,885
    Looks great, @GATraveller it browns the top better and when we cook lasagna I like to add just a little smoke as it makes it so much better IMHO

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone

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  • Smokinpig
    Smokinpig Posts: 739
    edited March 2015
    @GATraveller I would say that it does change the flavor a little bit, you get a little charcoal flavor but it was only a hint with the rockwood. With BGE or royal oak lump I am sure it would be more noticeable.  I did it for fun mainly.

    LBGE Atlanta, GA


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  • Scottborasjr
    Scottborasjr Posts: 3,494
    @GATraveller we use the egg to do these kind of meals when it's hot out and running the oven is a fools adventure.
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    It looks great and a very nice recipe write up on the blog.  I did one recently following this recipe that @doc_eggerton posted and it was really good.  I was using royal oak but I gave it plenty of time to burn clean.  I thought it had a nice "wood fired" flavor.  

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • robnybbq
    robnybbq Posts: 1,926
    I made one last summer that was awesome.  I cooked everything on the egg except for the water to boil the pasta.  Cooked the meat adn the sauce on the egg prior then assembled the lasagna them cooked on the Egg.  Came out great with a nice light smoke flavor.  (I used RO then and it was fine).

    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,

    Garnerville, NY
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  • GATraveller
    GATraveller Posts: 8,207
    Looks awesome.  Just curious if it picked up any smoke flavor at all.  I love the idea.

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
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