I finished the Lasagna yesterday with a bunch of Kathy's help. FOUR layers of thin, handmade noodles with the requisite homemade sauce, meat and cheeses...... it's gonna be AWESOME!!
Got the pork butt in the smoker this morning - Brined it overnight and rubbed it this morning. It's outside happily cooking at about 250 degrees - now to wait about 11 hours (but it's gonna be sooooooo worth it!!!!).
Thursday, January 20, 2011
Monday, January 17, 2011
Big Gang on Sunday!
I've got a big gang of Barbershop friends coming over on Sunday..... am making a BIG lasagna (hotel pan) and smoking a pork butt for pulled pork. Everyone else is bring appetizers, salads, desserts etc.
So I've already browned the ground beef and Italian sausage (1 pound of each), made the sauce and bought all the cheeses. Perhaps tomorrow I'll start making the dough for the lasagna noodles (it's supposed to be a crummy day anyway - snow tonight followed by rain/freezing rain then turning colder again and back to snow - YUCK!
I'll wait a day or so before smoking the pork butt.
Stay tuned!
So I've already browned the ground beef and Italian sausage (1 pound of each), made the sauce and bought all the cheeses. Perhaps tomorrow I'll start making the dough for the lasagna noodles (it's supposed to be a crummy day anyway - snow tonight followed by rain/freezing rain then turning colder again and back to snow - YUCK!
I'll wait a day or so before smoking the pork butt.
Stay tuned!
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