Scott: What’s for dinner? I need an idea.

Paula: “Have the lambs stopped crying, Clarice?”

Scott: Yikes! I’ll take scary lamb burger references for $100, Alex.

Paula: Sorry, couldn’t resist. It’s burger night at our place and these lamb burgers are fantastic--crowd pleasers for sure. I love keeping them simple, topped with thinly sliced feta cheese, onions, and a final slather of sauce so the meat’s distinctive flavor shines. However, no one would complain if you added juicy slices of beefsteak tomatoes, lettuce, or whatever else puts a skip in your step. If you want to step up your condiment game, spike up the mayo with finely chopped rosemary, garlic, or lemon zest.

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Paula: Do you know the difference between ragu and Bolognese? There isn’t one! Technically they’re both defined as a full-bodied meat sauce, often enhanced with wine or cream. Bolognese sauce is named after the northern Italian region Bologna, where it’s a staple. I went with Bolognese for this recipe because, you know, alliteration. My point is: full-bodied meat sauce.

Scott: I love the idea of using a smoked shoulder (or butt) as the meat component of this robust sauce. The smoke acts like an extra ingredient to kick the flavor up a notch.

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Paula: Hey speaking of smoked shoulder and Sunday Funday, this is my go-to method for producing tasty, falling apart tender results with minimal effort or ingredients. In other words, how to nail an ideal Sunday dinner while you enjoy the afternoon. First, season the shoulder with an aromatic blend of red spices (aka Pork Perfect), I like to do this at least 4 hours (or up to 12 hours) in advance. Then, smoke the meat while you pull weeds, drink a beer or two, pet the dogs, practice air guitar. Finally, during the last hour of cooking, baste the pork every now and then with a killer barbecue sauce (aka Tupelo 2-Step).

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