Easiest Way to Prepare Tasty Bbq Spaghetti

Delicious, fresh and tasty barbecue.

Bbq Spaghetti. In a large skillet, heat olive oil over medium heat. Add the BBQ sauce and bring to a boil. Meanwhile, fill a large pot with water and bring to boil.

Bbq Spaghetti Bring mixture to a boil, reduce heat to simmer. Make the seasoning mix: Combine the paprika, sugar and onion powder in a small bowl. Make the barbecue spaghetti: Combine the ketchup, both. You can have Bbq Spaghetti using 6 ingredients and 5 steps. Here is how you cook it.

Ingredients of Bbq Spaghetti

  1. You need 1 of large Onion diced.
  2. Prepare 1 of large Bell pepper diced.
  3. Prepare 1 can of Rotel.
  4. It's 1 lb of cooked/leftover pulled pork.
  5. Prepare 2.5 cups of bbq sauce I use sweet baby rays.
  6. You need 1 package of spaghetti noodles.

BBQ Spaghetti may sound a little strange at first but in Memphis it's a barbecue staple. This dish is served as a side or even a main course at BBQ establishments around here, and it's a great way to put some of your let over pulled pork to good use (There's not a bad way to use pulled pork!) BBQ Spaghetti is the perfect recipe for using up leftover pulled pork, brisket, or even chicken! This fast and easy dinner has a flavorful bbq sauce you will love! BBQ Spaghetti is the perfect recipe for using up leftover pulled pork, brisket, or even chicken!

Bbq Spaghetti instructions

  1. Boil one pound of noodles as directed.
  2. Saute the onion and bell pepper..
  3. Add one can Rotel and steep for 5 minutes.
  4. Add 1 lb cook pulled pork and one and a half cups BBQ sauce and steep 5 min..
  5. Drain the noodles and mix all contents together. Add remaining BBQ sauce and serve..

BBQ Spaghetti Casserole with bbq pork, bbq sauce, green onions, and cheese is like the spaghetti version of BBQ Chicken Pizza. To make this comforting casserole, I pick up a pound of pulled pork from my favorite bbq restaurant. At its most basic, barbecue spaghetti is what you would think: barbecue sauce with pulled pork atop some pasta. The trick is finding a balance between the barbecue and the Italian aspects. It was invented by Brady Vincent, a former railroad cook who opened a barbecue restaurant called Brady and Lil's.