#TeamGravy (whatever the heck that is)
This one came very close to not getting posted. The final result was not what I had envisioned from a presentation standpoint. Matter of fact, it was a disjointed mess and downright ugly but it sure did taste good!! The flavor made up for lack of presentation by a long shot. With all the gravy threads going around I felt this might conjure up some creative ideas from other people and see what directions they may go with it. This is in no way intended to be an Italian themed meal. The only reason I call it lasagna is because that's the type of noodles I used. From there it goes a totally different direction from traditional Italian lasagna. Don't know where Zach (
Misplaced Nebraskan
) came up with the TeamGravy thing but it's shown up a few times recently so thought I'd toss it out there. Also got to reach out to Ryan (
Brokenhandle
) on this one due to he and I having a long gravy dialog going on. All this nonsense aside, I cooked a tri tip on the rotisserie of the new Weber Performer Saturday and was wondering what to do with the leftovers. Standing in the pool Sunday afternoon with the ever present margarita, I got this really weird inspiration to do something totally off the wall...but that won't surprise some of you.
Start with about a pound of the tri tip cubed up pretty small
Made the gravy. Been through this process several times so won't ore you with a step-by-step
Add the tri tip into the gravy then stir it up
Cut up a nice Italian themed salad. We do love our salads around here!!
A little gravy on the bottom, noodles, and Parmigiano Reggiano cheese
Meat and gravy
Pecorino Romano and Mozz cheeses...lots of it
Continue for three layers, top with more Mozz, and a good dose of black pepper. This went on the grill and was covered with the pizza dome for even heating
Lasagna all done and inside. Time to get some garlic bread going. Ciabatta buns and garlic butter
Lasagna...such as it is
Dinner spread
Plated shot. I'm well aware of what the final produce looks like so no comments from the peanut gallery please
It sure as heck didn't cut and serve in beautiful layered stacks like lasagna does. Maybe it was too much gravy (is that even possible?), maybe too much cheese (no way), or maybe I just didn't let it sit and cool long enough to firm up. Yes, its a God awful looking mess but it was REALLY good, fun, and over-the-top creative. This was posted for two reasons only: to keep the gravy theme going and to possibly give people ideas to make something along these lines: a different take on traditional lasagna. I've got some ideas running through my head, just need to get that deviant brain of mine wrapped around a concept and go with it. Sorry for such sloppy pics, but thanks once again for dropping in. See y'all again soon.
Robert
This one came very close to not getting posted. The final result was not what I had envisioned from a presentation standpoint. Matter of fact, it was a disjointed mess and downright ugly but it sure did taste good!! The flavor made up for lack of presentation by a long shot. With all the gravy threads going around I felt this might conjure up some creative ideas from other people and see what directions they may go with it. This is in no way intended to be an Italian themed meal. The only reason I call it lasagna is because that's the type of noodles I used. From there it goes a totally different direction from traditional Italian lasagna. Don't know where Zach (
Misplaced Nebraskan
) came up with the TeamGravy thing but it's shown up a few times recently so thought I'd toss it out there. Also got to reach out to Ryan (
Brokenhandle
) on this one due to he and I having a long gravy dialog going on. All this nonsense aside, I cooked a tri tip on the rotisserie of the new Weber Performer Saturday and was wondering what to do with the leftovers. Standing in the pool Sunday afternoon with the ever present margarita, I got this really weird inspiration to do something totally off the wall...but that won't surprise some of you.Start with about a pound of the tri tip cubed up pretty small
Made the gravy. Been through this process several times so won't ore you with a step-by-step
Add the tri tip into the gravy then stir it up
Cut up a nice Italian themed salad. We do love our salads around here!!
A little gravy on the bottom, noodles, and Parmigiano Reggiano cheese
Meat and gravy
Pecorino Romano and Mozz cheeses...lots of it
Continue for three layers, top with more Mozz, and a good dose of black pepper. This went on the grill and was covered with the pizza dome for even heating
Lasagna all done and inside. Time to get some garlic bread going. Ciabatta buns and garlic butter
Lasagna...such as it is
Dinner spread
Plated shot. I'm well aware of what the final produce looks like so no comments from the peanut gallery please
It sure as heck didn't cut and serve in beautiful layered stacks like lasagna does. Maybe it was too much gravy (is that even possible?), maybe too much cheese (no way), or maybe I just didn't let it sit and cool long enough to firm up. Yes, its a God awful looking mess but it was REALLY good, fun, and over-the-top creative. This was posted for two reasons only: to keep the gravy theme going and to possibly give people ideas to make something along these lines: a different take on traditional lasagna. I've got some ideas running through my head, just need to get that deviant brain of mine wrapped around a concept and go with it. Sorry for such sloppy pics, but thanks once again for dropping in. See y'all again soon.
Robert
