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BBQ Spaghetti finished in the smoker - Q-view

post #1 of 18
Thread Starter 
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.

post #2 of 18
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.
post #3 of 18
Thread Starter 
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.
post #4 of 18
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...
post #5 of 18
Thread Starter 
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.
post #6 of 18
What are moinkers?
post #7 of 18
Thread Starter 
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.
post #8 of 18
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.
post #9 of 18
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
post #10 of 18
Thread Starter 
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. PDT_Armataz_01_01.gif
post #11 of 18
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.PDT_Armataz_01_37.gif
post #12 of 18
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????PDT_Armataz_01_03.gif
post #13 of 18
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.
post #14 of 18
Thread Starter 
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.
post #15 of 18
Thread Starter 
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.
post #16 of 18
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.
post #17 of 18
Thread Starter 
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
post #18 of 18
Thread Starter 
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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