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Lasagna turns chefs into architects

June 18, 2014
Tribune Chronicle

When mulling what to cook for this Tribune Cooks go-round, I went a little over-ambitious and decided on a smoked brisket. I have a smoker on my back porch, bequeathed to me from previous tenants, and figured I should put it to use. But as the deadline neared, I found myself without the necessary 12 hours or so to prepare the slow-roasted and tender meat, so there went that.



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