I think a 1/2 cup of water or something would have been helpful in this one. Looks interesting! BTW, "Oven Ready" lasagna noodles are a scam, I've been using the regular ones without boiling for 30 years and they work just fine :)
Such a cool idea, this would be so tasty! My only question is if there is enough moisture in the amount of BBQ sauce and ricotta and meats to properly cook the noodles?
this looks amazing! love this stuff! I use my leftover "smoker meats" for fun stuff like this and now ill really have to try this out! Aaaand... Is that a Timbers Army hat? Is Chef a Portland, Oregon fan?
That looks amazing my daughter wants me to make it for her thanks for sharing they love leftovers we waste nothing here thank you again ps new friend 👍🏻 🔔
Hi Chef Tom - first of all you have changed my life. Avid watcher and consumer at ATBBQ. Quick question - I want to do a brisket for my family in Nashville TN. BUT my Yoder is in Tri-Cities TN. So I am going to smoke it in TRI then transport it to Nashville (4.5 hour drive). Two questions - 1. best way to transport it (Cooler?)? 2. best way to re heat it? (I will likely smoke it / finish it the day before)
Mad Scientist BBQ has a few videos where he rests briskets for 10 hours...I'm of the theory 2 is best, but YMMV. For me, if I want same day BBQ quality the next day, I'll rest for two hours, slice and then vacuum seal everything with a bit of juice and extra beef broth if needed, then refrigerate. When you get to your destination, just simmer all the vacuum sealed bags in water for 20 or so minutes , plate up and you're good to go.
Guga has a nice lasagna with short rib as the meat, I think maybe just a brisket lasagna would be good, but the combo of all 3 things might have just been a bit much.
Last layer of noodles on top was a bad idea! Not near enough sauces. I'd say you needed two full bottles. I could tell by the chewing the noodles weren't done! Lol
I like this but I'd also like to see Chef Tom do cooking not on some huge outside BBQ. At this rate we will be boil/smoking an egg on the YS 640 Why not expand to cooking indoors as well as outdoors, combine the two, would give you another feather to your bow. There are so many BBQ channels and so many cooking channels.. I'd like to see if this channel could replicate BBQ in a home oven ... "it's impossible" But is it ? Most people watching this, like me are stuck in flats etc.... Just sayin.
Probably the only thing I ever watched you cook that does not look appetising ... Way too dry ... Would be amazing if you used more high quality tomato sauce. Typically, a lasagna tomato sauce needs to simmer for hours and should be added more generously. Love the ricotta though. At the end of the day lasagna should be alot of work, if not, then your doing it wrong. Oh, and using only one protein might be a better call. (in my opinion).
When you cook American recipe I think you're a very good chef.. but for Italian food.. please, all of you, don't do it! Even the preparation is near to call it lasagna.. the sauce(?), The besciamella 😬, the meat 🙃. I repeat, I think you're one of the best channel for the bbq, but from an Italian chef at an American chef, please don't do it!!
What is wrong with this recipe?.. Of course it is not Italian lasagna, but it is lassagna, a BBQ lasagna as the title says. He never said this was an italian recipe. Stop being so stuffed about it.
That's common, but not actually required. He used oven ready noodles, but I can tell you I've been making lasagna with regular noodles for 30 years and not pre-cooking. 1.5 hours at 325 with a 1/4 cup of red wine + 1/4 cup of water mixed and drizzled in. You could never tell I didn't boil them first :)
@@RumandCook Same. My sister in law always makes manicotti and said they were always a pain. Until I proved to her you could stuff the pasta uncooked and with the right sauce distribution in the baking dish and they come out perfect. She makes them more often now😂
You are making me feel like Garfield in heaven watching this.
The best YT channel EVER! I'm trying this tonight on my PitBoss
Appreciate that. Thanks for watching!
I’d eat that ….. actually, the entire pan! Thanks Chef Tom!
I would too and wouldn't feel ANY guilt, just full and so satisfied😁❤🤗!
I think a 1/2 cup of water or something would have been helpful in this one. Looks interesting! BTW, "Oven Ready" lasagna noodles are a scam, I've been using the regular ones without boiling for 30 years and they work just fine :)
Never thought about using leftovers this way. Have to try it. Thanks.
I have this image in my head of Italians collectively breaking their computers.
I have the image of them smacking their foreheads for not thinking of it first...
Go Timbers! Love the hat. Also, I appreciate the idea of how to use left overs in a creative way.
You are a mad man Chef Tom!
I’m gonna have to try this.
Thanks for watching!
The next great idea and, as always, done perfectly. I always have great respect for the work of Chef Tom and the ATBBQ team 👍👍👍
Thanks for watching!
Who’d have thought it. Ingenious.
Thanks for watching!
ive always found those oven ready lasagna sheets tend to dry out the dish. always add extra moisture if i want there to be any kind of sauce to it
Dude! Looks awesome!
Thanks for watching!
Gets the mind whirring…looks quite good!
I really need to try this!
Love it!
Such a cool idea, this would be so tasty! My only question is if there is enough moisture in the amount of BBQ sauce and ricotta and meats to properly cook the noodles?
I always make lasagna like this. My wife precooks the noodles. Waste of time!
Genius!
this looks amazing! love this stuff! I use my leftover "smoker meats" for fun stuff like this and now ill really have to try this out! Aaaand... Is that a Timbers Army hat? Is Chef a Portland, Oregon fan?
Saved under “Thanksgiving Leftovers Ideas”
Can we get a turkey leftovers idea next?
That looks amazing my daughter wants me to make it for her thanks for sharing they love leftovers we waste nothing here thank you again ps new friend 👍🏻 🔔
Awesome! Let us know how it goes!
Had leftover brisket from last weekend and did a midweek beef stroganoff with it
Smoked brisket chili is my go too with leftovers, but I do need to try this.
BBQ: Awesome
Lasagna: Awesome
BBQ lasagna: SWEET MERCIFUL McGILLICUDDY!!!!!
Godzilla that looks insanely Delicious...👍👍
Thanks for watching!
I cook a lot of stuff you do on here and now I gotta go smoke some turkey breast just to make this…such is the way!!!
Looks great, only change I would make is to put a rack of ribs on the bottom layer and a packer brisket on the top layer
Hi Chef Tom - first of all you have changed my life. Avid watcher and consumer at ATBBQ.
Quick question - I want to do a brisket for my family in Nashville TN. BUT my Yoder is in Tri-Cities TN. So I am going to smoke it in TRI then transport it to Nashville (4.5 hour drive). Two questions -
1. best way to transport it (Cooler?)?
2. best way to re heat it? (I will likely smoke it / finish it the day before)
Mad Scientist BBQ has a few videos where he rests briskets for 10 hours...I'm of the theory 2 is best, but YMMV.
For me, if I want same day BBQ quality the next day, I'll rest for two hours, slice and then vacuum seal everything with a bit of juice and extra beef broth if needed, then refrigerate.
When you get to your destination, just simmer all the vacuum sealed bags in water for 20 or so minutes , plate up and you're good to go.
Me and chef tom could be twins we both look like garden gnome from the same garden
Whoa. Unbelievable. Never would have tried this. But then there aren't ever leftovers of BBQ at my house - I have four boys at my house. :)
First.... yay! I love lasagne.
Most unconvincing “this is good” face in the history of YT. Sorry bro I ain’t buying it 😂😂😂. I’d still try it though 👍
I know right? Lol I came here for this! I was thinking the EXACT same thing!
Haha i do agree with that
That smirk he gave while tasting it…..gave it all away. Hope he isn’t a poker man lol!
They do a cut for puke
Guga has a nice lasagna with short rib as the meat, I think maybe just a brisket lasagna would be good, but the combo of all 3 things might have just been a bit much.
special, don't forget to visit...thankyou 🙏😍😍
I always have leftover brisket... Just me and hubby, but I still smoke up a whole brisket...
Chef Tom" I love the smell of Provolone" Does it smell like victory??
I live 5 minutes from the shop if you have all this left over bbq I will gladly help finish.
Duuude...shoulda went with gravy instead of bbq sauce. My pulled pork lasagna uses gravy, cheddar cheese, and jalepenos.
Now that sounds delicious!
Good recommendation!
Last layer of noodles on top was a bad idea! Not near enough sauces. I'd say you needed two full bottles. I could tell by the chewing the noodles weren't done! Lol
Yea, I dont think that qualifies as a lasagna just because it uses lasagna sheets.
Chef Tom what's a good replacement for ricotta cheese? That stuff tastes like dirty gym socks to me.
Make besciamella like the real lasagne. 50 g butter, 50 g flour, 500 ml milk
Meat Tornado!!
I like this but I'd also like to see Chef Tom do cooking not on some huge outside BBQ. At this rate we will be boil/smoking an egg on the YS 640
Why not expand to cooking indoors as well as outdoors, combine the two, would give you another feather to your bow.
There are so many BBQ channels and so many cooking channels..
I'd like to see if this channel could replicate BBQ in a home oven ... "it's impossible"
But is it ? Most people watching this, like me are stuck in flats etc....
Just sayin.
He is representing a BBQ store and the products they sell. They film at the store.
It’s tasty to u buddy
Probably the only thing I ever watched you cook that does not look appetising ... Way too dry ... Would be amazing if you used more high quality tomato sauce. Typically, a lasagna tomato sauce needs to simmer for hours and should be added more generously. Love the ricotta though. At the end of the day lasagna should be alot of work, if not, then your doing it wrong. Oh, and using only one protein might be a better call. (in my opinion).
When you cook American recipe I think you're a very good chef.. but for Italian food.. please, all of you, don't do it! Even the preparation is near to call it lasagna.. the sauce(?), The besciamella 😬, the meat 🙃. I repeat, I think you're one of the best channel for the bbq, but from an Italian chef at an American chef, please don't do it!!
What is wrong with this recipe?.. Of course it is not Italian lasagna, but it is lassagna, a BBQ lasagna as the title says. He never said this was an italian recipe. Stop being so stuffed about it.
nope dont do that again
omg.. it is meat pie, not lasagna... sorry..))
ew wtf, you're supposed to cook the pasta before stacking it in the pan 🤮
They're clearly the kind you don't boil beforehand, they're in pretty much every supermarket
That's common, but not actually required. He used oven ready noodles, but I can tell you I've been making lasagna with regular noodles for 30 years and not pre-cooking. 1.5 hours at 325 with a 1/4 cup of red wine + 1/4 cup of water mixed and drizzled in. You could never tell I didn't boil them first :)
@@RumandCook Same. My sister in law always makes manicotti and said they were always a pain. Until I proved to her you could stuff the pasta uncooked and with the right sauce distribution in the baking dish and they come out perfect. She makes them more often now😂
@@thatbobusguy Absolutely! The only thing I boil is jumbo shells so I can stuff them, but just enough to be able to open them up!
@@RumandCook instead of using noodles, maybe try using pasta.