Neely's BBQ Spaghetti
From Neelys Interstate BBQ in Southaven, MS. I like to serve this at parties from a crockpot. Keep a little extra sauce warmed in a saucepan and garnish with warm BBQ sauce and grated parmesan cheese.
From Neelys Interstate BBQ in Southaven, MS. I like to serve this at parties from a crockpot. Keep a little extra sauce warmed in a saucepan and garnish with warm BBQ sauce and grated parmesan cheese.
- 1 tablespoon worcestershire sauce
- 1 tablespoon lemon juice
- 1 cup water
- 1/2 cup apple cider vinegar
- 1 small green bell pepper chopped
- 1 tablespoon olive oil
- 5 tablespoons sugar
- 1 tablespoon garlic salt
- 2 cups ketchup
- 1/2 tablespoon ground mustard
- 1/2 yellow onion finely chopped
- 3 1/2 cups neely's bbq sauce recipe follows
- 1 pound pork, beef, or chicken chopped into bite size pieces
- 1 pound spaghetti
- neely's bbq sauce:
- 5 tablespoons light brown sugar
- 1/2 tablespoon fresh ground black pepper
- 1/2 tablespoon onion powder
- Carbohydrate 69.0497094133589 g
- Cholesterol 87.316531225 mg
- Fat 21.6239203568795 g
- Fiber 4.08127328902144 g
- Protein 28.7674272554573 g
- Saturated Fat 5.88139317192372 g
- Serving Size 1 1 Serving (506g)
- Sodium 11300.9020247758 mg
- Sugar 64.9684361243374 g
- Trans Fat 1.86335401676697 g
- Calories 577 calories
Step-by-step
- In a large skillet, heat olive oil over medium heat.
- Saute the pepper and onion until softened, 1 to 2 minutes.
- Stir in the garlic salt.
- Add the BBQ sauce and bring to a boil.
- Reduce the heat to a low simmer and add the chopped meat.
- Meanwhile, fill a large pot with water and bring to a boil.
- Season liberally with salt and add spaghetti.
- Cook until al dente (firm but not hard), about 7 minutes, and drain.
- Toss spaghetti with sauce.
- In a medium saucepan, combine all ingredients.
- Bring mixture to a boil, reduce heat to a simmer.
- Cook uncovered, stirring frequently, for 1 hour and 15 minutes.
Barbecue and Italian pasta forms rarely intersect outside of this regional specialty originating from Memphis-style barbecue joints. Acid from apple cider vinegar and lemon juice cuts through the heavy sugars in ketchup and brown sugar, balancing the tomato base before it coats the starch. Sugar caramelizes during the long simmer, transforming raw aromatics into a thick glaze that clings efficiently to strands of pasta.
Acid and Sugar Balance
Vinegar provides the necessary chemical opposition to rich proteins like pork, beef, or chicken, preventing the sauce from tasting cloying. Simmering the sauce uncovered for 1 hour and 15 minutes evaporates excess water, concentrating solids until the mixture achieves proper coating consistency. Raw onions and green bell peppers soften rapidly in olive oil over medium heat within 1 to 2 minutes, releasing moisture that melds into the simmering liquid.Starch and Sauce Integration
Boiling spaghetti in heavily salted water seasons the interior of the pasta before it encounters the intensely sweet and savory sauce. Combining the cooked noodles directly with the simmering meat sauce allows the starches on the exterior of the pasta to bind with the liquid. Holding the dish warm in a slow cooker maintains serving temperature at parties without breaking the emulsion of the sauce.
