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View Full Version : BBQ Brethren Throwdown - "BBQ Spaghetti"


bigabyte
06-15-2009, 09:33 PM
This weeks category is...

"BBQ Spaghetti"
http://img.foodnetwork.com/FOOD/2007/07/06/IP0203_Neely_BBQ_Spaghetti_lg.jpg
Photo from Food Network

This week Divemaster has chosen BBQ Spaghetti. Something in the dish must have been grilled/smoked. Will any of the brethren be daring enough to grill/smoke the noodles? We'll soon find out!

Here is the simple and unchanging list of rules for the BBQ Brethren Throwdown which we follow every week!

1) The item must be either Grilled or Smoked.
2) Entries must be cooked during the current throwdown week ( 6/15 - 6/21 ).
3) All pics (any number) must be submitted by 9pm Central on 6/22.
4) Only one picture from one dish will be used for voting, so please specify which one you want used, otherwise I will choose and my decision will be final.
5) If you have any problems with any of the entries, believing them not to be qualified for any reason, please use the ***VOTE*** thread and exercise your power of voting against those entries. Any complaints posted in any Throwdown thread, or directed to me via any other means will be ignored.

The voting will begin by Tuesday 6/23 after I submit the "Vote" thread and voting will close on Sunday 6/28. All votes will be public.

Next weeks category will be decided by the winner of the Taco throwdown, BobBrisket!

Best of luck and even better eats to all!

deathamphetamine
06-15-2009, 10:25 PM
mmmmmmmmm never tried this, is this JUST spaghetti or do other pastas apply?

swamprb
06-15-2009, 10:41 PM
Does any Pasta count?

gotwood
06-15-2009, 11:41 PM
does a can of spaghetti O's warmed up in its can on the grill count????

Plowboy
06-15-2009, 11:45 PM
Does any Pasta count?

As long as it is spaghetti.

zydecopaws
06-16-2009, 12:06 AM
How do you keep the spaghetti from falling thru the grill? My wife suggested Spaghetti-O's on a skewer, but that sounds like a lot more work than just heating up the can...

gotwood
06-16-2009, 12:10 AM
How do you keep the spaghetti from falling thru the grill? My wife suggested Spaghetti-O's on a skewer, but that sounds like a lot more work than just heating up the can...

Joking aside....the only way I can eat Spaghetti-O's is cold from the can with a spoon.

Bacon
06-16-2009, 08:58 AM
Joking aside....the only way I can eat Spaghetti-O's is cold from the can with a spoon.

Are you sure your not still joking?:biggrin:


Spaghetti will be an interesting challenge but with plenty room to maneuver in.

I'm in.

bigabyte
06-16-2009, 08:59 AM
How do you keep the spaghetti from falling thru the grill?
I would recommend lying them across the grates so they are perpendicular to the bars. If you lay them in parallel to the bars, it may fall through.:biggrin:

I suppose you could always make your own spaghetti noodles, maybe make them your desired thickness. It's up to you really, rules have already been laid out. After that, it's all up to the voters to decide what they vote on (or not) for whatever reason.

RichardF
06-16-2009, 09:53 AM
have you been touched by his noodly appendage (http://i36.photobucket.com/albums/e21/SigsR1337/Flying_Spaghetti_Monster_2copy.png)

Dr_KY
06-16-2009, 11:02 AM
How cool!!
There are going to be some serious high temps on them grills boiling all that water. Count me in on this one.

thirdeye
06-16-2009, 11:31 AM
I'm already formulating a plan......

StayDown
06-16-2009, 01:14 PM
I have a few ideas of mine for this..might be my first throwdown.

On a side note, I was thinking it would be better to sticky the current weeks throwdown and the current voting session to make it easier to find, especially for those that might be new to the site.

Each week the post can be unstickied and a new one added.

barbefunkoramaque
06-16-2009, 01:28 PM
Great, yet another damn contest I can't compete in because I have already done it and to do so again and take more pictures is stupid.

28034
Here is my would be entry.

Video - The Sauce (Simple Popdaddy's Beale Street Red and Wett (http://www.youtube.com/watch?v=i_rERFZfEUc&feature=PlayList&p=70A4BAEF4CB51071&index=5)

The Eggs for the Cosmic Slop
28033

Video - The Pesto Armadillo Egg and resulting Cosmic Slop (BBQ Spaghetti)
(http://www.youtube.com/watch?v=N6JR6woYDk8&feature=PlayList&p=70A4BAEF4CB51071&index=9)

Funny!
A video of a Mistake I made in making the first set of Eggs. (http://www.youtube.com/watch?v=v342OMn4iAM&feature=PlayList&p=70A4BAEF4CB51071&index=15)

Rick's Tropical Delight
06-16-2009, 04:34 PM
Great, yet another damn contest I can't compete in because I have already done it and to do so again and take more pictures is stupid.


do it again, man! i do the same stuff all the time and still take pictures...
or are you saying i'm stupid :shock:

enuf with the excuses, just do it! :biggrin:

barbefunkoramaque
06-16-2009, 05:58 PM
Not saying your stupid... Its stupid for me to:

Cook it.... I don't need to cook it... The thought of firing up my Meat Mamma (small Pit) to do 12 dollars worth of stuff is stupid.

Buy Film - 35MM
Have Film Developed
Tranfer to digital to post here

for a recipe I committed to video long ago is stupid. If I were cooking some this week it would be different...

I could lie and say I did a new batch but with the way I post here everyone would know.

So i posted my stuff here to "sort of participate" and possibly add to the discussion but not actually compete due to the rule.

do it again, man! i do the same stuff all the time and still take pictures...
or are you saying i'm stupid :shock:

Yes! LOL

enuf with the excuses, just do it! :biggrin:

:biggrin:

Rick's Tropical Delight
06-16-2009, 05:59 PM
:biggrin:

CaptainJimmy
06-16-2009, 06:48 PM
Funny!
A video of a Mistake I made in making the first set of Eggs. (http://www.youtube.com/watch?v=v342OMn4iAM&feature=PlayList&p=70A4BAEF4CB51071&index=15)

i'm not gonna lie....the video made me laugh... the kid on the counter in feetie jammies waving at your death was a damned funny. The face that was unmistakably real when you tasted that meatball was classic.

OakPit
06-16-2009, 07:19 PM
do it again, man! i do the same stuff all the time and still take pictures...
or are you saying i'm stupid :shock:

enuf with the excuses, just do it! :biggrin:


My girlfriend just asked me the same thing - I'm at work and can't stop laughing - btw rtd - AWESOME STYLINGS ON THE EGG MACHINE!!!

OakPit
06-16-2009, 07:24 PM
How do you keep the spaghetti from falling thru the grill? My wife suggested Spaghetti-O's on a skewer, but that sounds like a lot more work than just heating up the can...


Hang the spagetti from paperclips in the BDS

Otherwise - apply the Spagetti mod./pasta racking system - turn your veggie basket upside down and drape the pasta over it piece by piece.

Seriously - wet al dente pasta smoked for about 5 minutes gives a nice toasty flavor like a toasted bun or roll...

The Pickled Pig
06-16-2009, 10:41 PM
I smoked some spicy meatballs on the kettle and added them to spaghetti mixed with eggs, ricotta cheese, and sauteed onions. The "pie" was then topped in layers with fresh spicy tomato sauce and mozarella cheese before going on a kettle with a little cherry wood for flavor.

http://www.thepickledpig.com/ppforumimages/spagpie/1.jpg

http://www.thepickledpig.com/ppforumimages/spagpie/3.jpg

http://www.thepickledpig.com/ppforumimages/spagpie/5.jpg

http://www.thepickledpig.com/ppforumimages/spagpie/6.jpg

http://www.thepickledpig.com/ppforumimages/spagpie/8.jpg

thirdeye
06-16-2009, 11:07 PM
You read my mind farker......Your's looks fantastic, actually better than mine usually comes out. :eusa_clap How did you get it out of there?? I usually use a springform pan.

Now on to plan C. :biggrin:

deez20
06-17-2009, 12:15 AM
Man that looks good. Got me hungry and it's 1:15 am here

StayDown
06-17-2009, 06:43 AM
I smoked some spicy meatballs on the kettle and added them to spaghetti mixed with eggs, ricotta cheese, and sauteed onions. The "pie" was then topped in layers with fresh spicy tomato sauce and mozarella cheese before going on a kettle with a little cherry wood for flavor.

http://www.thepickledpig.com/ppforumimages/spagpie/1.jpg

http://www.thepickledpig.com/ppforumimages/spagpie/3.jpg

http://www.thepickledpig.com/ppforumimages/spagpie/5.jpg

http://www.thepickledpig.com/ppforumimages/spagpie/6.jpg

http://www.thepickledpig.com/ppforumimages/spagpie/8.jpg



That does look delicious. The question I have is did you find the "noodle crust" to be a bit thick or was it ok?

Nice job and very creative.

Smokey Al Gold
06-17-2009, 07:53 AM
Oh man that looks awesome! Hopefully my mind will be that creative one day good job Pickled Pig! :eusa_clap

barbefunkoramaque
06-17-2009, 03:43 PM
Your Farking recipe has just been STOLEN... I am now figuring out how to serve it to 300 and keep the elan your dish has.


I smoked some spicy meatballs on the kettle and added them to spaghetti mixed with eggs, ricotta cheese, and sauteed onions. The "pie" was then topped in layers with fresh spicy tomato sauce and mozarella cheese before going on a kettle with a little cherry wood for flavor.

http://www.thepickledpig.com/ppforumimages/spagpie/1.jpg

http://www.thepickledpig.com/ppforumimages/spagpie/3.jpg

http://www.thepickledpig.com/ppforumimages/spagpie/5.jpg

http://www.thepickledpig.com/ppforumimages/spagpie/6.jpg

http://www.thepickledpig.com/ppforumimages/spagpie/8.jpg

smokedgoose
06-17-2009, 06:08 PM
Well Brethren this is my first throw down and to say the least I had to think a little for doing this one. As a new member I would first like to introduce myself my name is Brent and I am 25 from the west akron, ohio. To say the least I love bbq and smokers and smoke any meat I can get my hands on! So for the Spaghetti throw down I present smoked meatball with grilled spaghetti. It all started yesterday as I smoked a pork loin center roast salt, pepper, and cherry wood for 6 hours picture one. Then I cut up the roast and ground it up in the food processor picture 2. Added ground beef, parmesan cheese, egg, Italian seasoning, red pepper flakes, 2 clove garlic and rolled into balls picture 3. Next I fired up the grill and basted the spaghetti in garlic butter and grilled the noodles to a nice golden brown along with the meatballs on the grill, and then boiled the spaghetti noodles picture 4. Next the sauce is from last years tomato crop in garden and to say the runs circles around store bought stuff. So without further ado I present smoked meatball with grilled spaghetti. By far my folks and I agree that these are the best meatballs I have ever HAD!

Plowboy
06-17-2009, 07:16 PM
Here's my entry...


.... aw, forget it. Pickled Pig has this wrapped up.

Desert Dweller
06-17-2009, 08:16 PM
Cooked the meatballs and the corn-on-the-cob on the Weber Platinum, indirect, with Pecan & RO Lump. I think I need bigger plates, or smaller portions. What am I thinking, bigger plates, of course!

The beans have 2 lbs of bacon mixed in and about 1/2 cube of butter with a dash of bacon grease and a liberal sprinkle of Todd's Dirt. The meatballs have all the ingredients on the pan. The bread has butter, garlic and oregano.

The dinner plate is my entry...

millsy
06-17-2009, 08:27 PM
Your Farking recipe has just been STOLEN... I am now figuring out how to serve it to 300 and keep the elan your dish has.
I am sure you wont be the only one to steal this recipe.Looks great I would sprinkle a little parmesan chesse on my double peice.

barbefunkoramaque
06-19-2009, 01:27 PM
Just got through making it. I now am trying to do the following.

I need to serve this actually to about 200 within a 3 hour total time period with 80 % of the sales happening between 11:30 and 12.

I am trying to nix the baking ring in favor of one of those foil pans with the clear plastic lids.

I have large ovens but not big enough to do that many that fast at the church... so the brazos will have to do. I suppose I can fit about 60 to bake at one time but it will have to be less than 350 or so. Parts of the brazos get there but not the whole thing.

This is a perfect solution to the "noodles" problem when you insist on NOT mixing them with the sauce. Meatballs look like they are reduced to half balls (very smart for my case) and I have my own sugo. I make my own meatballs too that are deep sicilian with a bit of orange zest (also in the sauce) thrown in.

My Chicken for half asses friends addressed a reality. That I could not serve 300 people a fried chicken meal to take home and have it crispy... so I made a hot sweet dip. This recipe handles an issue I was struggling with.

The concept is weird... So that means people will try it.
And rave if it is executed properly.

It also lends itself to mass prep well. I can make the spagetti, egg, cheese mixture ahead of time, the sauce ahead of time and the meatballs ahead of time.

On cook day.... all I have to do is assemble top with cheese, pop it in the clean burning smoker and pull out and lid and serve with a side of Chilled sauce to go as well.

The Pickled Pig
06-19-2009, 01:33 PM
That's an aggressive cook you have planned Funk. Good luck with it.

barbefunkoramaque
06-19-2009, 04:00 PM
I just fried a car sized mound of chicken in 5 hours with 5 fryers going. I think this will be a cake walk hopefully.

jtwisted13
06-19-2009, 06:08 PM
i went outside of the box for my entry

Spaghetti Squash w/a Roasted Vegetable Smoked Meatball Sauce

http://img199.imageshack.us/img199/5189/1020318.jpg

oh and the meatballs fresh from the smoker
http://img188.imageshack.us/img188/540/img0004vqn.jpg

BobBrisket
06-19-2009, 06:14 PM
^^^^wow^^^^

BarberQue
06-20-2009, 08:57 AM
i went outside of the box for my entry

Spaghetti Squash w/a Roasted Vegetable Smoked Meatball Sauce

http://img199.imageshack.us/img199/5189/1020318.jpg

oh and the meatballs fresh from the smoker
http://img188.imageshack.us/img188/540/img0004vqn.jpg
Thanks Jeff, now I'm really gonna have a hard time making a decision.:wink:

jtwisted13
06-20-2009, 01:28 PM
Thanks Jeff, now I'm really gonna have a hard time making a decision.:wink:

hey no problem Tyler..lol

Rick's Tropical Delight
06-20-2009, 01:47 PM
man, that pickled pig entry is going to be hard to beat! i've got my ingredients, and i'm about to put the torch to an egg to give it my best shot :biggrin:

Rick's Tropical Delight
06-20-2009, 01:49 PM
i went outside of the box for my entry

Spaghetti Squash w/a Roasted Vegetable Smoked Meatball Sauce



oh and the meatballs fresh from the smoker


very nice!

Rick's Tropical Delight
06-20-2009, 08:39 PM
http://i143.photobucket.com/albums/r151/RicksTropicalDelight/biggreenegg/beef/meatballusmaximus-008.jpg

http://i143.photobucket.com/albums/r151/RicksTropicalDelight/biggreenegg/beef/meatballusmaximus-024.jpg

http://i143.photobucket.com/albums/r151/RicksTropicalDelight/biggreenegg/beef/meatballusmaximus-027.jpg

http://i143.photobucket.com/albums/r151/RicksTropicalDelight/biggreenegg/beef/meatballusmaximus-032.jpg

http://i143.photobucket.com/albums/r151/RicksTropicalDelight/biggreenegg/beef/meatballusmaximus-033.jpg

http://i143.photobucket.com/albums/r151/RicksTropicalDelight/biggreenegg/beef/meatballusmaximus-036.jpg

use this one below v

http://i143.photobucket.com/albums/r151/RicksTropicalDelight/biggreenegg/beef/meatballusmaximus-038.jpg

http://i143.photobucket.com/albums/r151/RicksTropicalDelight/biggreenegg/beef/meatballusmaximus-046.jpg

http://i143.photobucket.com/albums/r151/RicksTropicalDelight/biggreenegg/beef/meatballusmaximus-053.jpg

http://i143.photobucket.com/albums/r151/RicksTropicalDelight/biggreenegg/beef/meatballusmaximus-054.jpg

recipe here (http://www.bbq-brethren.com/forum/showthread.php?t=63928)

BobBrisket
06-20-2009, 08:43 PM
:shock::shock::shock:FARK!!!!:shock::shock::shock:

I just want to dive into that!! Sweet job, Rick!:eusa_clap

bbqbull
06-20-2009, 08:48 PM
Outstanding job Rick!

Gore
06-21-2009, 10:03 PM
Two different types of Spoinketti:

unwrapped

http://i613.photobucket.com/albums/tt211/gvideen/spaghetti/IMG_3174-1.jpg

and wrapped

http://i613.photobucket.com/albums/tt211/gvideen/spaghetti/IMG_3175.jpg

The finished products are

http://i613.photobucket.com/albums/tt211/gvideen/spaghetti/IMG_3208-1.jpg

The outer layer is a mixture of ground pork, Italian sausage and breakfast sausage. At the bottom is spinach sauteed in olive oil and garlic. The thick middle layer is a mixture of spaghetti, ricotta, parsley and eggs. This is directly beneath a layer of sun-dried tomatoes (w/olive oil), beneath a layer of buffalo mozzarella, topped with fresh roasted red pepper.

The outer layer of the Spoinketti on the right is the same mixture of pork but wrapped in bacon. The interior is a mixture of spaghetti, ricotta, parsley, egg, and sun-dried tomatoes (w/olive oil) that is sandwiched with buffalo mozzarella.

Please use the following picture:

http://i613.photobucket.com/albums/tt211/gvideen/spaghetti/IMG_3200-1.jpg (http://i613.photobucket.com/albums/tt211/gvideen/spaghetti/IMG_3200.jpg)

bigabyte
06-21-2009, 10:11 PM
There's some nice looking entries so far.