Pictures to make your mouth water.

We have that same smoker!

Mine's a Brinkman. It's electric though. My girlfriend got it for my birthday at Home Depot this summer. Was surprised at how well it worked for being electric.

Oh, well not quite the same then. Ours is charcoal. Looks pretty damn similar though.

An electric smoker on for 4.5 hours must be a bit pricey on the bills is it not? would be using alot of energy.

I wish I knew this thread was running, I made 2 racks of spare ribs on the BBQ last night!!!!

Did someone say lasagna?

...and I bet it was great for lunch the next day.

What kind of meat do you put in yours? I usually do some ground beef, some Italian sausage and some ground up peparonni.

Well the recipe called for beef and Italian sausage, but I'm not overly fond of Italian sausage. If I'd have had ground venison I would have substituted it for the sausage, but this one was all beef. I had been making my own recipe for years but I found this on Food Network and watched Tyler Kennedy make it one day and had to try it. This was without a question the best tasting lasagna I've ever had or made. Even the local Italian restaurant, whose lasagna I really like, didn't come close. I'll only use this one from now on.

http://www.foodnetwork.com/recipes/tyle ... index.html

The only substitution I made was I didn't have basil so I used cilantro instead, and I added a bunch of sliced mushrooms. I also used half ricotta cheese and half cottage cheese instead of all ricotta. Otherwise I followed the recipe to the letter.

I actually found it abit odd, when I was in America, I made lasagna the way I would make it here, we don't use the ricotta like you guys do in America, we make a white cheese sauce called bechamel sauce, which. You should try it without the ricotta and the bechamel sauce instead ATNO, I can promise you will love it, my lasagna was gone in about 1 hour and I made one as big as yours lol. All you do is instead of putting the ricotta where you have, you put the bechamel sauce sauce instead.

My recipe for bechamel sauce -

2 tablespoons of plain flour
2 tablespoons of butter
2 cups of milk

On high heat, Melt the butter and flour together, until its smooth, then add the milk gradually, once the sauce starts to thicken, add more milk, until there is no milk left, once the sauce is a nice thick consistency, add a few pinches of Parmesan cheese. Stir it til that is melted. I forgot to add, to add cracked pepper and salt to taste.

You can double the amount for a larger lasagna.

Our idea of lasagna is Americanized. Like most dishes imagrated here, they have their own evolution.



...add any salty meat and we call that "gravy".

Oh yeah! I remember that now, I had gravy kinda similar to that with Sausage in it at waffle house hahaha. We only have one kind of gravy here, and its brown and comes in several different flavours

I do like bechamel, but it's been awhile since I've had it. Never thought about using it in lasagna. Honestly, I'm not sure I could replace the taste I love and have become accustomed to of the combined ricotta and cottage cheese to bechamel. I might challenge it some time though just to see the difference in flavor. I don't mind experimenting with new ideas.

Technically, what you're describing is gravy - made from the juices of the meat. That's what we'd have with roasted meat. However, regionally in the US, there are several variations of so-called gravy which are all just bechamel (white sauce) flavored with bits of meat. Sausage gravy, red-eye gravy, sawmill gravy, etc.

yep. common breakfast delight here biscuits and gravy like dM described.