Grilled Lasagna
ฝัง
- เผยแพร่เมื่อ 22 ก.ค. 2024
- Chef Tom brings home the Italian American comfort food classic with his Grilled Lasagna. This Grilled Lasagna features a grilled Italian sausage & beef red sauce with San Marzano tomatoes, a creamy three cheese spread with Italian herbs and spices, all layered with pasta and cooked to perfection on the Yoder Smokers YS640s Pellet Grill.
Grilled Lasagna Full Recipe: www.atbbq.com/thesauce/grille...
Traditional Homemade Lasagna Video: www.atbbq.com/thesauce/videos...
Spicy air!
Tom so camouflaged a fart there.
Lol, thanks for leaving in the part with the pepper vapor hitting you ... good stuff. What an awesome recipe and I am a Garfield when it comes to Lasagna ... totally doing this tomorrow. Thanks Tom
I just cooked it. It was amazing!!!!! I always watch your videos and that was my first tried, my first recipe.
Also cooked the roasted garlic. Again, amazing!!!!
You’re fantastic!!! I’m Brazilian but I’m completely in love with American food and specially American BBQ.
Congrats!!!!
I found my new favorite cooking channel.
We appreciate the feedback, lots of great recipes on the channel, and lots more to come. Thanks for watching.
I've made lasagna many times before, but this is such a great and again extraordinary recipe that I have to do it - great Job Chef Tom 👍👍👍
Absolutely incredible. I love cooking Italian anything. Especially bolognese! And I always love your first bite man! Mouth watering! 🤤
Spicy Air is my new favorite Chef Tom quote.
Looks delicious will definately give this a try
Wow, that really looks good!
Thanks again chef!!
Wowwwww!!! I’m going to try this!!!!
Looks amazing dude good job
Saw this went it first went up. Been patiently waiting for my wife’s birthday. Her fav is a good lasagna. This will do the trick! Now, if I can only avoid smelling the chili oil 🤣 great video Chef!
Wow. That looks good.
Now that’s-a Spicey-a lasagna!!! Looks great!!
Man oh man! That looks amazing, saved this video so I can replicate this later!
Love this. Amazing, as usual Chef. Just a thought, I might save that reserve cheese topping until after the initial 45min covered cook time. Then add the cheese topping and let bake, thus saving some of that precious cheese which was lost on the lid.
Ahh spicy air!!!! Haha definitely using that one when I make hot sauce this week
Tom, love all the videos you guys post on ATBBQ! Would be interested in seeing your take on Barria Taco's.
Congrats on the 400k subs. Underrated channel
Here I am again, almost midnight watching these videos, drinking a nice beer, while making some pizza rolls in the oven
Nice video thank you for sharing stay safe stay healthy stay connected good luck for you you wonderful days
That was fun to see the "spicy air"!!
Speaking of lasagna. I can’t wait to see your take on Brunswick Stew for the fall.
Chef Tom always puts it down. Nice touch with the coughing fit bro 😉🤣! Keep up the good work!
Looks fantastic
Thanks for watching!
Looks great! A little smoke in pasta never hurt no one. I'll never understand where "oven ready" pasta came from. I've been putting the regular lasagna noodles in the oven, with a 1/4 cup 50/50 water/red wine mix, at 325 for 1.5 hours, for 25 years :) Never had an issue.
Im doing that one fo show!! Thanks tom.
Looks delicious Chef Tom! Never used ready to bake noodles. I imagine they help absorb some of the liquid from the sauce and cheese. Will look into those noodles for when I don’t have time to make noodles.
Thank you Chef Tom. Never would have thought to do lasagna on the smoker/grill. However, my Italian mother would roll over in her grave if she saw me use no bake lasagna noodles.That said, I understand it speeds up the prep process. I will try this with the dried store bought noodles, add some red pepper flakes on top and wash it down with nice red wine.
The man!!! Nicely Done we will make this one my man!!! 👍👊🇺🇸
Since I didn’t go to culinary school, I didn’t know what a “fond” is. So I googled it: The culinary term fond, French for "base" or "foundation", refers to this sauce, although it is also sometimes used to describe the browned food bits instead (commonly in the United States). Burned pieces should not be confused with fond, which is dark brown.
Can you give us. Shopping list on the exact ingredients you use in this version of your grilled lasagna. I love to watch you grill and cook..
This lasagna looks amazing! If our son didn't have a severe dairy allergy I would certainly be making grilled lasagna this weekend. I love cooking nontraditional foods on the grill/in the smoker. Give meatloaf a try. Grilled meatloaf is one of my family's Summer favorites!
Smoked meatloaf is amazing. Also, try almond milk ricotta; I can't vouch for it personally, but it is out there.
🤤🤤🤤 looks delicious! With October coming up I’d love to see sausage making recipes in honor of October Fest. I am buying a grinder so I can make sausage out of my rib trimmings that I’ve been saving. Smoked Scotch Eggs would be great too!
Awesome
Of the 100's of things i've watched you make, this is easily top 3. I'm gonna try it w/ smoked short rib.
Let me know how it turns out. Go dawgs!
This looks AMAZING. Do you recommend alternatively cooking in the oven?
7:13 Little Sausage: "My Sausage people need me!"
👏🏻👏🏻👏🏻 BRAVO!! 👏🏻 👏🏻👏🏻
Amazing! Are you hoping to impart any smoke during the lid-off phase? Or is the fire too hot to really get any smoke?
The world needs chef Tom's version of cochinita pibil!
I'm not itallian but, my mom always added chopped and fried salami to the mix. It's the texture and flavor I miss when I try any other Lasangna. Just something to consider.
First of all I love the channel and thanks for the great videos. I had a request for a future video. While COVID is preventing people from gathering, I'd still love to learn a good recipe for something that you can bring to a party (and include how to store/transport/etc) for when we do get to go out and be with friends again. Thanks in advance!
Where can i get that oil or do I have to make it??
you crazy for this one, chef
Great cook. I planing on cooking this today. I’ve never made Lasagna so I have a question. Why is the red sauce the bottom layer? After the lasagna is cooked, wouldn’t the bottom layer red sauce get lost on the bottom of the pan? Thank.
I have been freezing my garlic lately, makes it super easy to take off the skin and mince
Lasagna looks amazing. By the way, has anyone ever told you you sound like Zach Galifinakis?
Can this work similarly in the oven or is it too wet for that?
Those burnt sausages - that's what I tell my wife when I burn stuff on the grill "That's charring - that's what I was going for. Perfect!!" She just rolls her eyes knowing that I am full of it!! She's so awesome.
Chef Tom has to be the most popular guy at the store
Yum!
I'm all over this recipe. My pellet smoker can hit 425ºF, I'll give it a try.
Chef, what kind of knives do you use?
I have made hundreds of pounds of lasagna never thought of using a ice cream scoop for ricotta cheese BRILLIANT😁
Mm yum. But italian sausage, what is that? Salsiccia or what do they contain?
What happened to the Carnitas video that you've uploaded earlier? Saw the notification but couldn't find the video on your channel.
Could you do a video on your take on pork steak or a ramen dish?
I made ghost pepper hot sauce a few years ago, so I get it when you said spicy air lol
Should soak the pre bake noodles. It makes a huge difference.
Have yu ever tried draining the ricotta overnight? I line a colander with cheesecloth with a light weight, like a plate, on top. I solves a lot of my wet lasagna problems.
I want you to make the kokoreç that is delicious meal in Turkey
5:57 for those of you doing this at home, don’t stick your hand in the open can and expose your wrists to the sharp rim...
Ich war auch etwas überrascht, vielmehr wunderte ich mich über den Umstand, dass die Tomaten über die Verpackung gelaufen sind und somit der Schmutz in das Gericht gelaufen ist.... Auf der anderen Seite.... Chef Tom kann viel.... und ich liebe seine Videos. Gut zu verstehen, selbst als Mensch, welcher Englisch als Zweitsprache hat.... Vielen Dank!!!! Chef Tom...
I have the YS640S and am wondering:
What do you do with the grates and shelves you aren't using? Mine leave black marks on anything they touch even after cleaninh, so I can't just lay them anywhere. Do you have a box or a plastic container you store them in? Will the surface oils go rancid if stored incorrectly?
Michael DePew
Yes, we store ours in a plastic container. Just make sure that they are brushed clean of debris and wiped down, haven’t had issues with the grease/oils going rancid.
You should do a video where you make an Alfredo lasagna with smoked shredded chicken!!!
Have a look at our White Chicken Lasagna recipe - th-cam.com/video/Igtg9ZcAXE8/w-d-xo.html. Thanks for watching!
At 1:42 Chef Tom hit some of that gas lol.
With colder temps coming, maybe we can see some soups that utilize the Kamado Joe?!?
Smoked brisket chili my friend.
A nice version of lasagna, much more american than italian of which it takes only the name and the typical layers (ragú bolognese, the sauce, that's what you usually use in lasagna is completely different even in the process than what he did). But nevertheless a nice one and must give it a try 😄
BraMissio!
Oh!
I never clicked a video so fast 😂😂
I lived just outside of Naples, Italy for 3 years and the best Lasagna I ever ate was home made in the USA! I always though lasagna needed some bacon.
1:40 OH my God, they killed Chef Tom!
Poor Chef Tom pepper sprayed himself
Is "stickage" a culinary term? 😆 Love the show as always Chef!
It seems like there is a ton of sauce no?
Can you deliver that to me please
SPICY AIR 😂
Why he doesn't have over 1M followers by now🤔
@@aguirrecf Sam the cooking guy has 2.2M followers and uses commercial products
With a whole outside kitchen..who the hell can afford that? Lol
8oz of pasta.
8lbs of everything else.
Chicken and dumplings
No no no no
Per favore continua a fare le ricette della carne che sei bravo
My italian eyes are bleeding
Ci piace cucinare lasagna e la pizza anche! è migliore in italia. Vorremmo fare un viaggio!
Be careful those Chile will get you.
missing bechamel no thanks lol
Woulda evened out the layers more. Wayyy too much ricotta per layer.
1. Meat
2. Light ricotta
3. Parm and mozzarella
4. Repeat
Cottage cheese > ricotta
You lost me at riccota...
Lasagne:
Bolognese
Pasta
Bolognese
Bechamel
Mozzarella
Parmesan
Pasta
Bolognese
Bechamel
Mozzarella
Parmesan
Pasta
Bolognese
Mozzarella
And lastly a metric f Ton of Parmesan.
Except no substitutes!