BBQ Spaghetti finished in the smoker - Q-view

Discussion in 'Side Items' started by chisoxjim, Aug 14, 2009.

  1. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    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.

  2. jethro

    jethro Smoke Blower

    That was at Jim Neeley's interstate bbq. I went there a few years ago on a road trip. Had the sampler platter and that spaghetti is outstanding.
  3. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    thats it, thanks for the info.

    It did look good, I dont have any pork butt laying around as some recipes call for. SO I am doing a hybrid as a test run. If Ilike it the next time I do some pulled pork I will freeze some for a future attempt.
  4. seaham358

    seaham358 Smoking Fanatic OTBS Member

    Smoke the ground beef and crumble into the sauce.. This is GREAT.. When ever I have left over meat loaf I make a meat sauce and it's always great...
    Post pics of your finished Pasta...
  5. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    thats what I was thinking, making a small 1# loaf of the beef with some rub, and then crumbling it up for the sauce.

    thanks for the input.
  6. shriv

    shriv Fire Starter

    What are moinkers?
  7. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    From what I have gathered: a chunk of cheese(im gooing to do pepper jack, fresh mozz, or monterey jack) rolled up in some ground beef, and then wrapped in bacon.

    I doing a few firsts this weekend(I have 3 days off).
    - The bbq spaghetti
    - the moinkers
    - a meatloaf
    - a whole avocado stuffed with goat cheese, and cooked chopped bacon, and then wrapped in bacon before smoking.
  8. fishawn

    fishawn Smoking Fanatic

    Sounds interesting. I've never tried it, but have smoked Mac -n- Cheese and it was good, or uh....Really good. Worth a shot, keep us posted.
  9. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Shriv, I asked the same question in a post a while back and was told... Mo=Beef (Meat Ball) Oinker=Pork (Bacon Wrap) Thus "Moinker".

    I still am not sure if I was being "Played"... LOL
  10. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    I am thinking the fresh mozzerella will smoke up nice, and melt.

    Either way I will have some BB ribs, corn on the cob, and moinkers to fall back on. [​IMG]
  11. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    The show was down home with the Neely's. They serve BBq spaghetti in their resterant in Memphis. Now the post I see here about smoked hamburger meat and I love the moinkers and we have made smoked mac and cheese this past weekend.[​IMG]
  12. oneshot

    oneshot Master of the Pit SMF Premier Member

    Hey Chiso, just a thought. Why not put your finished ingrediants in the smoker without the cheeses for a 1/2 hour or so first to take on some smoke flavor and then add your cheeses to finish????[​IMG]
  13. fire it up

    fire it up Smoking Guru OTBS Member

    Just saw something similar on thisiswhyyourefat the other day.
    I don't care for avocados myself but wondered how it would turn out smoked.

    One thing you should give a try sometime is pierogies wrapped in bacon and smoked, they are really good.
  14. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    some folks on another food site I belong to showed me that.

    I am going to do fresh mozz, and maybe wrap the mozz in mortadella, or capicola instead of bacon since bacon will be on the outside.
  15. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    good idea, I am worried about drying out the pasta if on too long. I am also hoping the loaf of ground beef I smoke will pick up enough smoke.
  16. roadrunr

    roadrunr Meat Mopper

    to be considered a true moink ball, you must use a frozen meatball wrapped in bacon, hit with your favorite rub, then sauce or glaze.
  17. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    damn.... one of the best thigs I have done

    took about 1# of ground chuck, and formed it into a loaf & topped with rub. smoked it for 2 hours, and then chopped it up. Also smoked some pre cooke Italian sausage for an hour and sliced.

    Sauteed one onion, one red pepper, and a few cloves of garlic. Added 1 jar of marinara, and about 1/2 cup of bbq sauce(Jug, Stubbs, and Open Pit). Also added a squirt of ketchup. added the meat, and simmered for about an hour. Cooked 1# of spaghetti, drained, & mixed with the sauced. Topped with sliced fresh mozz, and parmesan, smoked for about 2 hours, and served. Brilliant, sweet bbq taste, and just great. My wife has a new favorite item.

    thanks for looking
  18. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    I dont think it was the Neelys, it was a show on Travel Channel spotlighting Memhis, K.C., Texas, and N. Carolina. Really made me hungry when I was watching it though.

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