BBQ91/17 – Lasagne:
Lasagne was one of my favourite dishes as a kid, I used to love it! That’s still the case now so maybe I never quite grew up but the best recipe I have found so far is by Jamie Oliver in his book “Jamie’s Dinners” which is also the first book I learnt to cook from!
The Prep:
I got some bacon cubes out the freezer, they were from a whisky smoked batch I made a while back. These were fried with in rapeseed oil with cinnamon, onion, carrot, garlic, sage, oregano, rosemary and thyme. After 5 minutes I added in beef mince and pork mince (both from Turner and George), some tinned tomatoes, red wine and bay leaves. I brought this to the boil then simmered it for 90 minutes.
I chopped butternut squash and rubbed it with rapeseed oil, salt, pepper, coriander seeds and a bashed red chilli. I put this on a baking tray in the oven for 45 minutes. Once the sauce was ready I mixed creme fraiche, anchovies, Parmesan, salt and pepper to make a white sauce.
When we make this we use foil trays and make loads of it so we can freeze multiple portions to cook when needed.
You assemble it by rubbing the tin with rapeseed oil, laying fresh lasagne sheets at the bottom and draping over the sides. Add a layer of meat, white sauce and a sprinkling of Parmesan then using the butternut squash as a layer before repeating all the layers finishing with a layer of pasta covered with white sauce topped with mozzarella and Parmesan.
The Cook:
So this actually came out of the freezer the night before I was going to run the smoker. I thought it would be a great lunch with a bit of salad but a good way to use space and heat in the smoker whilst it was running.
The Goat shoulder was cooking:
The smoking wood in for the goat shoulder was Hickory and Cherry. The smoker was running at 225f so I guessed 2 hours would be long enough to cook it.
I took it out after 2 hours and it was to temperature but the top hadn’t crisped up as it does when you cook it hotter in the oven:
So I stuck it under the grill for a few minutes – much better:
Time to Eat:
As I said at the start, I love lasagne but this was my favourite one yet. I wasn’t sure how much the smoker would add to it but the mix of hickory and cherry were fantastic. I could have eaten it all day! This will be getting added to the smoker more often I think!
| Cook Equipment: | Weber Smokey Mountain |
| Cook Method: | Low and Slow |
| Charcoal: | 1x 4KG Heat Beads and half a bucket of leftovers |
| Smoking Wood: | Smokewood Shack Hickory and Cherry |
| Cook temperature: | 225F |
| Cook time: | 2 hours |
| Internal temperature: | 75c |
| Notes: | Nothing to change really. |
I found the recipe online if anyone wants to try it.