Barbecue Spaghetti

Name: Barbecue Spaghetti
Yield: serves 8 or 10
Ingredients: 2 tablespoons olive oil; 1/4 cup diced yellow onion; 1/4 cup diced green bell pepper; 2 garlic cloves, minced; 4 cups Neely’s Barbecue Sauce (page 25); 2 pounds cooked spaghetti; 2 pounds smoked pork, beef, or chicken, coarsely chopped (see note); Hot sauce (optional)

December 9, 2011

Pat: A passion for pasta via Memphis equals . . . barbecue spaghetti?!? Initially, our customers were skeptical about trying this dish—that is, until Tony and I started giving out free samples to everyone who came through the door. After about two weeks, the sampling wasn’t necessary, because people were hooked. These days we go through about 200 gallons of barbecue spaghetti a week; people from all over the country go wild for the tangy, saucy noodles tossed with smoky chunks of meat (it’s become one of our best-selling dishes). And we promise, after making this dish, you’ll understand why. Serve it as a side dish (with barbecued or roasted meats) or as a meal.

Cooks' Note

You can also use grilled or roasted meat, although it won’t deliver the same smoky flavor.

Recipe notes

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