Lasagna bolognese:
Cooking the soffrito 1st.
Soffrito with the pork/kobe beef/wine mixture simmering for an hour. Didn't have time to photograph the white bechamel which accompanies the bolognese sauce in each layer.
And the finished lasagna. My favorite.
Two hrs. at 225 degree F in my Masterbuilt electric smoker. Three pounds of good 'ol flank steak converted to that brew-compatible delicacy known as beef jerky. Used the kitchen sink marinade.