I have used the Ronzoni and Barilla ready cooked lasagna noodles and didn't think they were terrible but of course nowhere near as good as cooking them yourself.
I only use DeCecco or Barilla lasagne, boil it in super salted water really al dente then shock it in cold water before the layering process. It's a pain in the ass and takes more effort but I think it's worth it in taste and texture. _
Son wasn't feeling well so it 'twas a quiet kalikimaka at our grass shack Scored some Chu Toro sashimi from the market And kiawe smoked a 3.5 pound prime rib Hope everyone had a good Christmas!
Ok,. I'm bored and am trying to think of the secret ingredient. Coarsely ground beef, pork and veal Minced garlic Fresh minced parsley Grated parm cheese Eggs Progresso Italian Flavored Bread Crumbs (ode to my Mom) Whole milk Cracked sea salt and fresh cracked pepper What else do you add? _
So is that bone in? Or is that the bone on the side? And when you say smoke, do you have a smoker box in the grill? Asking because my kids just bought me a smoker box for my gas grill and a bunch of different chips (applewood, cherry wood, hickory) and I can't wait to try it. _
haha no there's no secret. You listed it except I use unsalted saltines and only crudely crush them. Makes tasty clumps in the ball.
I bought the roast bone in but removed it to get more of a crust all around. I still seasoned the bone and smoked it seperate. I use chunks of wood inside my Weber and smoke the meat indirect over low heat. This particular prime rib was on for about 2 hours @ ~225-250 degrees. Never used a smoke box but I have experimented with wood chips inside of tin foil and the results were great! I've used Apple and cherry on ribs and turkey, and hickory goes great with pork in my opinion. Hope life is well for Ya Stokes!
