Barbecue spaghetti is a signature Memphis dish that you're not likely to find anywhere else. Our recipe is simple to make and a great way to incorporate extra pulled pork into a delightful side dish or even a full meal.
We had a small local BBQ joint that served BBQ Spaghetti.
Choice of brisket or pulled pork mixed in. It was delicious. BUT they charged $15.00 for a bowl of spaghetti and a slice of white bread on the side.
BBQ out is getting expensive and with food prices today I understand that but $15 just seems outrageous. He is no longer in business.
This recipe is going on the to do list.
Definitely on the to do list. I have a copious amount of noddles including an array of Chinese noodles I just received from Mala Market. About to get into the noodle game. Muchos gracias.
SnS Kettle
Napoleon 500 Pro gasser grill
Pit Boss Ultimate 2-burner griddle
Instant Pot Duo Crisper 8 qt
Cuisinart food processor
Kitchenaid Stand Mixer
Breville Smart toaster oven
Anova Sous vide (Pro version and Standard Version)
Cabella 15” Vacuum Sealer
Combustion Inc Wireless Probes
Fireboard v2
Fireboard Spark
Meater2+ wireless probe
Thermoworks IR gun
Thermoworks MK4
Thermoworks Zero
Thermoworks Signals
Grill Rescue brush
7 Shun knives (paring to 12" slicer)
Misen Chef's knife
Dalstrong Phantom Series Boning Knife
8-9 other knives (enough to get an eye roll from wife!)
2 Mandolins, 1 veggie spiralizer
Work Sharp E5 sharpener
Chef's Choice sharpener
Prep. Add the barbecue sauce, pasta sauce, and pulled pork to a large pot, then stir to combine.
Cook. Simmer over medium low while you cook the spaghetti. (For an extra smoky kick, let it simmer in a metal pan in your smoker or barbecue pit at 225 degrees for 15 minutes.)
Bring 4-6 quarts of water to a boil in a large pot and prepare spaghetti according to the instructions on the package. Once cooked, drain the spaghetti and return it to the pot.
Add the sauce to the spaghetti and heat the mixture over medium-low, stirring frequently until the noodles, sauce and meat are combined and heated through, approximately 4-5 minutes.
Serve. Plate the BBQ spaghetti for your family members and dust each serving with Memphis-style dry rub.
The recipe calls for KC style sauce. Or since BBQ spaghetti is a Memphis original, Memphis style BBQ sauce. And don't forget to cut it with spaghetti sauce otherwise straight BBQ sauce can be too much. You want it to still have a spaghetti vibe, but with a BBQ influence.
I've done pulled pork spaghetti numerous times just to try and use up a ton of left over. Never added barbecue sauce, usually just a marinara. I would think, like others have said, that it would depend on the bbq sauce. Overly sweet KC style, forget it.
My recipe calls for a 3-to-4 ratio of BBQ sauce to spaghetti sauce but you can always mix the two and adjust to your personal tastes. Or you could stick with 100% marinara, it just won't be the same as what you find in Memphis.
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