A R Bar Be Que Spaghetti Recipes

BAR-B-Q SPAGHETTI

Steps:

• In a large skillet, combine the onion, green pepper, barbecue sauce, sugar, liquid smoke, oil, and salt. Cook for 30 minutes, stirring occasionally. Pour the sauce over the cooked spaghetti and stir. Top with pulled or chopped pork shoulder (see recipe below) and serve hot.
• Prepare pork shoulder: Preheat your smoker to 250 degrees F. Combine the onion salt, celery salt, seasoned salt, brown sugar, paprika, pepper, and cayenne, and blend well. Rub all of the exposed meat with the rub, but don't season the skin.
• Place the shoulder in the smoker skin side up. Turn and baste the meat side with the Wicker's every 3 hours. Cook until the internal temperature is 185 degrees F for slicing or 195 to 205 degrees F for pulling or chopping. Serve with your favorite barbecue sauce on the side.

BBQ SPAGHETTI

Steps:

• In a large skillet, heat olive oil over medium heat. Saute the pepper and onion until softened, 1 to 2 minutes. Stir in the garlic salt. Add the BBQ sauce and bring to a boil. Reduce the heat to a low simmer and add the chopped meat.
• Meanwhile, fill a large pot with water and bring to boil. Season liberally with salt and add spaghetti. Cook until al dente (firm but not hard), about 7 minutes, and drain. Toss spaghetti with sauce.
• In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cooked uncovered, stirring frequently, for 1 hour 15 minutes.

HWY 61 ROADHOUSE BBQ SPAGHETTI

Steps:

• Preheat the broiler or toaster oven.
• Put the reserved pasta water in a large skillet. Heat over a medium flame until it begins to steam.
• Add the BBQ sauce and, using a rubber spatula, thoroughly mix. Add the pulled pork and toss in the sauce until completely coated. Add the spaghetti and toss until completely coated with the sauce. Lower the heat and let cook until the spaghetti is completely hot.
• While the spaghetti is heating, butter the bread, place on a cookie sheet and toast in the broiler or toaster oven.
• Once the spaghetti is hot, place in a large serving bowl (for entree) or in a small side bowl (for side).

BBQ SPAGHETTI

Steps:

• In a large skillet, heat oil over medium-high heat. Add onion and green pepper and saute until tender, about 5 minutes. Add barbecue sauce, sugar, seasonings, and liquid smoke. Reduce the heat to a simmer and simmer for 30 minutes, stirring occasionally.
• When sauce is 15 minutes from being ready, cook spaghetti in a large pot of boiling, salted water until al dente. Drain pasta and then transfer to a large serving bowl. Pour sauce over the pasta and toss. Top with pork shoulder. Serve immediately.

WEE WILLY'S BAR-B-Q SPAGHETTI

Steps:

• Brown and drain ground meat, set aside. Saute the onions in a small amount of oil until soft and opaque. Add the onions, green chiles, spaghetti sauce and bar-b-q sauce to the browned ground meat. Bring to a simmer and cook for 30 to 40 minutes. Serve over cooked pasta.

BBQ SPAGHETTI

Steps:

• In a large skillet, heat olive oil over medium heat. Saute the pepper and onion, until softened for 1 to 2 minutes. Stir in the garlic salt. Add the premade BBQ sauce and bring to a boil. Reduce the heat to a low simmer and add the chopped meat.
• Meanwhile, fill a large pot with water and bring to boil. Season liberally with salt and add spaghetti. Cook for 7 minutes, until al dente (firm but not hard) and drain. Toss spaghetti with sauce.
• Neely's BBQ Sauce: In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cooked uncovered, stirring frequently, for 2 hours.
• Yield: 3 1/2 cups.