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
source
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).
I always have leftover brisket… Just me and hubby, but I still smoke up a whole brisket…
Chef Tom what's a good replacement for ricotta cheese? That stuff tastes like dirty gym socks to me.
special, don't forget to visit…thankyou 🙏😍😍
I have this image in my head of Italians collectively breaking their computers.
Had leftover brisket from last weekend and did a midweek beef stroganoff with it
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).
Last layer of noodles on top was a bad idea! Not near enough sauces. I'd say you needed two full bottles. I could tell by the chewing the noodles weren't done! Lol
Chef Tom, don't lie, the pasta wasn't fully cooked. Where is the moisture even coming from?
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)
Whoa. Unbelievable. Never would have tried this. But then there aren't ever leftovers of BBQ at my house – I have four boys at my house. 🙂
That looks amazing my daughter wants me to make it for her thanks for sharing they love leftovers we waste nothing here thank you again ps new friend 👍🏻 🔔
Who’d have thought it. Ingenious.
Love it!
Looks great, only change I would make is to put a rack of ribs on the bottom layer and a packer brisket on the top layer
nope dont do that again
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.
I live 5 minutes from the shop if you have all this left over bbq I will gladly help finish.
Dude! Looks awesome!
Godzilla that looks insanely Delicious…👍👍
You are a mad man Chef Tom!
I’m gonna have to try this.
Saved under “Thanksgiving Leftovers Ideas”
Can we get a turkey leftovers idea next?
It’s tasty to u buddy
The next great idea and, as always, done perfectly. I always have great respect for the work of Chef Tom and the ATBBQ team 👍👍👍
Duuude…shoulda went with gravy instead of bbq sauce. My pulled pork lasagna uses gravy, cheddar cheese, and jalepenos.
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!!
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 🙂
Chef Tom" I love the smell of Provolone" Does it smell like victory??
The best YT channel EVER! I'm trying this tonight on my PitBoss
Most unconvincing “this is good” face in the history of YT. Sorry bro I ain’t buying it 😂😂😂. I’d still try it though 👍
BBQ: Awesome
Lasagna: Awesome
BBQ lasagna: SWEET MERCIFUL McGILLICUDDY!!!!!
Meat Tornado!!
ew wtf, you're supposed to cook the pasta before stacking it in the pan 🤮