bbq spaghetti

[lazybonesmoke1]

i was wondering if any of you guys made bbq spaghetti if so how did you make it?

 

[kcquer]

I've put leftover brisket in marinara to serve over pasta. It's very good, at least to a brisket lover it is!!

 

[Kevin]

Crumbled fattie in the marianara.
Italian.
A fattie knows no bounds.

 

[lazybonesmoke1]

i was thinking that bbq sauce was used as the marinara or maybe mixed?

 

[rookiedad]

i put bbq sauce on anything, and i put it on spagetti staight sometimes, but in the book "peace love and bbq" there is a pretty good recipe for it which is a mixture of tomato sauce and bbq sauce. i think i remember seeing on a tv show that this was popular with truckers and may have originated at truck stops.
phil

 

[Bill-Chicago]

Crumbled fattie in the marianara.
Italian.
A fattie knows no bounds.

I've done this, and just smoked italian sausage in marinara (sodium free from Trader Joes)

Good stuff

 

[Neil]

I'm sorry, BBQ is BBQ and Italian is Italian. I love cooking and eating both and never the two shall mix with the exception of Phil's garlic,cheesey bread, smoked vegetebal boneless rib sammich! Ciao.

 

[scottyd]

I used pullled pork in my homade spegettie sauce. and wow did my family like that. I have to make this at least once a month when there are left overs of pulled pork now. so most of the time I just have to make an extra butt to make the sauce. Wife takes it to work and all the co worker want some for lunch. crazy Really I just replaced the type of meat with pulled pork one day and it was a hit. go figure.

 

[thirdeye]

I haven't made Italian food using PP or brisket, but I do like to put my home-made sauce in the smoker for just an hour or so. The tomato base really picks up the flavor and gives sauces a brick oven taste. Pizza is also great on your cooker. The cheese has a much better flavor. You just need a clean burning fire so you dont OD it.

 

[kcquer]

mixture of tomato sauce and bbq sauce.

This 50/50 mix of bbq sauce and marinara is what is used on BBQ Pizzas topped with brisket. It's popular at a lot of pizza joints around here. Not really a fan of it myself.

The change in the marinara when you add brisket or pulled pork is about as far afield as I want to get from the real deal. The smoke and the rub do change the sauce quite a bit. The smoke is a nice addition or accent to the sauce, but the rub makes a pretty substantial change.

 

[HoDeDo]

Rick Kline with Sparkle Plenty makes great BBQ Spaghetti. I believe he uses whatever leftover meat he has (brisket or pulled pork) and hybrid sauce over the noodles... I'll try to get his recipe and post it here

 

[BBQ_MAFIA]

I'm sorry, . I love cooking and eating both and never the two shall mix with the exception of Phil's garlic,cheesey bread, smoked vegetebal boneless rib sammich! Ciao.

Although I have never had Phil's garlic,cheesey bread, smoked veg.l boneless rib sammich, I'm with Neil on this one, BBQ is BBQ and Italian is Italian.

I may, just for kicks, try putting some pulled pork in with the pasta but pleaes don't tell the family.

Guido