LASAGNA!!!!
I'll have to post this separately with pictures, but ANYTHING you can cook on the stove or in the oven you can do on the grill. ( you can use shredded mozzarella in place of smoked mozzarella)
Lasagna baked on the grill using mozzarella I smoke about a month ago.
I started by using my meat slicer to thinly slice some mozzarella I smoked followed by some unsmoked mozzarella. I knew that the cheese in the very top would absorb smoke while cooking so the unsmoked was for this layer.
Next I sautéed some diced onion in my cast iron skillet using my vortex in my Red SSP. I also got some charcoal going in my compact chimney to go into my Slow-n-sear in my 26er. Once the onions were about done I added some minced garlic then 1.5 lbs of ground beef and seasoned with Italian Seasoning, salt and pepper. You could use Italian sausage instead, but I grew up with ground beef in lasagna so that is what a prefer. Browned all of the ground beef then drained it.
Ground beef was mixed with store brand meat sauce out of a jar.
Now the lasagna layering starts. I sprayed my pan with pan then the first layer in was some of the reserved meat sauce from the jar. I didn't want the sauce and ground beef mixture on the bottom, just some plain sauce to make sure the first layer of noodles cooked. Next came a round of lasagna noodles straight out of the box. I've never pre-cooked lasagna noodles and I'm not starting now. Don't bother buying the "no boil" noodles most pasta companies sell. It's a marketing ploy to get you to pay twice as much. Next layer was the ground beef and sauce, topped by another layer of noodles. The noodles were topped with ricotta then the ground beef sauce mix then the smoked mozzarella. I got out another jar of sauce and covers the mozzarella with it. That was covered in noodles then got more ricotta and some more sauce. I think it's important to have sauce on each layer to give he noodle enough moisture to cook properly. The top got another round of sauce followed by shredded Parmesan and a nice thick layer of uncooked mozzarella.
The lasagna was placed onto the grill uncovered for the first 20 minutes with some applewood chip for Smoke. It was then covered in foil the rest of the cook. I rotated the lasagna about half way through so both side would cook equally. My grill was around 375 most of the cook. The lasagna was pulled off of the grill after about 55 minutes total cook time.
It turned out really good, but could have used a little more sauce. The noodles really suck a lot of the moisture out of the sauce. There had a really nice smokey flavor, not too strong, but not too light. Overall it was very successful and when I added a little bit more sauce over some leftovers today it was even better.
Topic: Weeknight Cooks (Read 1746 times)
