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06-07-2014, 05:07 PM | #211 | |
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I know. I let my response get a little too serious. Let's swap ribs for lasagna. I'll put my lasagna up against anybody's. And my chili and BBQ beans. Those are my three recipes I don't give out. They may die with me, as my wife doesn't cook, and we don't have kids. |
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06-07-2014, 05:08 PM | #212 |
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Ribs are the only thing Im extremely confident about, and I make lasagna with Prego
I would love a good BBQ bean recipe. |
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06-07-2014, 05:09 PM | #213 |
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06-07-2014, 05:12 PM | #214 | |
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I'm not a huge rib fan, so I've never really invested a lot of time in them. My lasagna is completely scratch, from the noodles to the sauce to the béchamel. Three meats, anywhere from five to seven cheeses depending on how I'm feeling at the time. And I cook it in this huge enameled cast iron lasagna pan. It's an ordeal. |
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06-07-2014, 05:13 PM | #215 | |
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Pro-tip: when cooking pork butt, put the pan of beans under it in your smoker for a couple of hours to catch the drippings. |
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06-07-2014, 05:14 PM | #216 |
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06-07-2014, 05:14 PM | #217 | |
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Baklava too if I'm feeling ambitious.
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06-07-2014, 05:15 PM | #218 | |
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06-07-2014, 05:27 PM | #219 |
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06-07-2014, 05:31 PM | #220 |
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If you make a decent Bechamel, I'd work on the meat sauce. It's not that hard and really a treat. Basically, ground lamb onion, red wine, tomato puree, parsley, allspice and cinnamon. Meat sauce on bottom, Bechamel and panko and shells on top, sprinkle Kefalotyri [Greek parmesan] on top. Profit.
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06-07-2014, 05:31 PM | #221 |
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Tennessee Pride mild is the way to go on sausage.
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06-07-2014, 05:34 PM | #222 |
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Oh and once every couple of months, I'll mix it up and toss in some cayenne and a little brown sugar in to the gravy.
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06-07-2014, 05:41 PM | #223 | |
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I may try it sometime. My béchamel is solid, as is my traditional Italian meat sauce, but never played much with the Greek flavors. |
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06-07-2014, 06:13 PM | #224 |
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06-07-2014, 06:19 PM | #225 |
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