Hickory Smoked Lasagna on the Pro

This was a meal I prepared in advance and then smoked while company was here over Labor Day weekend. It really came in handy and it was sooooo tasty. :)


Just two pans of lasagna. When browning the meat for the lasagna I like to add sliced up "little smokies." They add so much flavor to the dish whether I'm cooking this in the oven or outside.

Into the Memphis Pro with hickory..

I let the lasagna take on some smoke at 225 for about 25 minutes before raising the heat to 325. Then just let it bake til bubbly and heated through...













It was soooo tasty.. but I'm a lasagna fan anyway. :)

It really saved me a lot of time by having the lasagna made in advance. I was able to relax and kick some hind end on the pool table. :)

Icky thing number 3

It's official... I'm a wuss....


I can handle huge snakes in the garden....

bumble bee eating black widows...



even black widow egg sacks...




but... Icky thing number three has me covered with goose bumps..




he's sitting there looking at me, saying... "go ahead, I dare ya.... "





and the final shot is what happened when I picked the worm up by the tail end... with my gloved hand... and he arched up towards my fingers.. wiggling as he reached for me.

I lost all composure and threw him straight into the air as I ran for the garden gate, thinking he would land on my head.

I suppose he's out there waiting for me now... lol