Barbecue Lasagna




Chef Tom utilizes leftover brisket, smoked turkey and sausage for a Barbecue Lasagna, cooked on the Yoder Smokers YS640s Pellet Grill.

► FULL RECIPE: (https://www.atbbq.com/thesauce/recipes/barbecue-lasagna)
RECIPE COOKED ON: (https://www.atbbq.com/brands/yoder-smokers/yoder-smokers-pellet-grills/yoder-smokers-ys640s-pellet-grill-with-acs.html)
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*** TIME STAMPS ***
00:00 Intro
00:49 Mixing up the Ricotta
01:36 Building the Lasagna
04:48 Cooking the Lasagna
05:40 Finishing Temperatures
06:42 Let’s Have a Taste
07:07 Outro

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33 replies
  1. Toto CH
    Toto CH says:

    Advice from an Italian: always cook the pasta half-way through so that they do not absorb all the juices during the cooking. Let them cool on the table. Only then you can use them for your lasagna. Otherwise the final lasagna will be too dry. Final tip: let the lasagna rest 10 minutes before serving so that the juices redistribute and the lasagna keeps its structure when you serve (otherwise everything falls apart).

    Reply
  2. Willem Bronkhorst
    Willem Bronkhorst says:

    Probably the only thing I ever watched you cook that does not look appetising … Way too dry … Would be amazing if you used more high quality tomato sauce. Typically, a lasagna tomato sauce needs to simmer for hours and should be added more generously. Love the ricotta though. At the end of the day lasagna should be alot of work, if not, then your doing it wrong. Oh, and using only one protein might be a better call. (in my opinion).

    Reply
  3. Grant Harrell
    Grant Harrell says:

    Hi Chef Tom – first of all you have changed my life. Avid watcher and consumer at ATBBQ.

    Quick question – I want to do a brisket for my family in Nashville TN. BUT my Yoder is in Tri-Cities TN. So I am going to smoke it in TRI then transport it to Nashville (4.5 hour drive). Two questions –

    1. best way to transport it (Cooler?)?
    2. best way to re heat it? (I will likely smoke it / finish it the day before)

    Reply
  4. Andrew Watson
    Andrew Watson says:

    I like this but I'd also like to see Chef Tom do cooking not on some huge outside BBQ. At this rate we will be boil/smoking an egg on the YS 640

    Why not expand to cooking indoors as well as outdoors, combine the two, would give you another feather to your bow.

    There are so many BBQ channels and so many cooking channels..

    I'd like to see if this channel could replicate BBQ in a home oven … "it's impossible"

    But is it ? Most people watching this, like me are stuck in flats etc….

    Just sayin.

    Reply
  5. Mirco Fasoglio
    Mirco Fasoglio says:

    When you cook American recipe I think you're a very good chef.. but for Italian food.. please, all of you, don't do it! Even the preparation is near to call it lasagna.. the sauce(?), The besciamella 😬, the meat 🙃. I repeat, I think you're one of the best channel for the bbq, but from an Italian chef at an American chef, please don't do it!!

    Reply
  6. Rum and Cook
    Rum and Cook says:

    I think a 1/2 cup of water or something would have been helpful in this one. Looks interesting! BTW, "Oven Ready" lasagna noodles are a scam, I've been using the regular ones without boiling for 30 years and they work just fine 🙂

    Reply

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