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As most might know, I've had my eye on the Enameled Cast Iron for some time & Pennheads recent spinach and shroom cook got me motivated. First, I got my tomato sauce going which is very basic but very good. I used the Lodge 7.8 qt dutchie for this task. While my sauce cooked, I formed and smoked my meatballs (kamado joe cooking channel recipe) which I had mixed and stored in the fridge earlier in the morning. Then some sweet Italian sausages After the meats were done, I added them to the sauce and began to assemble the lasagna. Cooked it for 20 minutes with the cover on Then pulled the lid, covered the top with cheese and cooked uncovered for about 30 minutes Let it rest/cool for an hour with the lid off And Served I cooked the lasagna at 300 vs my usual 350 to account for the heat Retention in the CI. Thanks for looking!