- Jul 25, 2007
- 2,761
- 17
After seeing a bbq show profiling Memphis I saw folks eating a dish called bbq spaghetti. I have been thinking about it all week, and putting together and idea for a recipe and a technique to pull it off using the smoker.
Heres what I am going to try tomorrow as a side.
1# ground chuck
1 onion diced
1# precooked Italian sausage link sliced
1 green pepper diced
2 cloves garlic diced
bbq rub
1 jar marinara
1/3 cup bbq sauce
parmesan cheese
fresh mozzerella
1# cooked spaghetti
I am thinking about browning the ground beef, but also thinking of making a small loaf and smoking it. Still up in the air on this.
I will sautee the onions, garlic, and green pepper, and add the marinara, and bbq sauce, beef(however I cook it), & cut up sausage, and simmer about 30 minutes. I will combine the sauce/meat mix with the cooked spaghetti, and then top with slices of fresh mozz, ad the parmesan. Then throw it in the smoker(dont want to fire up the oven & I will be doing moinkers, and bb ribs on the smoker anyway), until the cheese is melted, and browned. Hoping it turns out good.
Any feedback on this method? Or anything I may be missing?
I will post pics as I do the prep, etc. tomorrow.
thanks
jim
Heres what I am going to try tomorrow as a side.
1# ground chuck
1 onion diced
1# precooked Italian sausage link sliced
1 green pepper diced
2 cloves garlic diced
bbq rub
1 jar marinara
1/3 cup bbq sauce
parmesan cheese
fresh mozzerella
1# cooked spaghetti
I am thinking about browning the ground beef, but also thinking of making a small loaf and smoking it. Still up in the air on this.
I will sautee the onions, garlic, and green pepper, and add the marinara, and bbq sauce, beef(however I cook it), & cut up sausage, and simmer about 30 minutes. I will combine the sauce/meat mix with the cooked spaghetti, and then top with slices of fresh mozz, ad the parmesan. Then throw it in the smoker(dont want to fire up the oven & I will be doing moinkers, and bb ribs on the smoker anyway), until the cheese is melted, and browned. Hoping it turns out good.
Any feedback on this method? Or anything I may be missing?
I will post pics as I do the prep, etc. tomorrow.
thanks
jim