Smokehousespaghetti Recipes

BARBECUE SPAGHETTI

Steps:

• Make the seasoning mix: Combine the paprika, sugar and onion powder in a small bowl. Store in an airtight container for up to 6 months.
• Make the barbecue spaghetti: Combine the ketchup, both sugars, 1 1/2 teaspoons pepper, the onion powder, mustard powder, lemon juice, Worcestershire sauce, cider vinegar, 1/3 cup seasoning mix and 1 cup water in a large pot or Dutch oven. Bring to a boil over high heat, stirring frequently to prevent the sauce from sticking to the pot. Reduce the heat to low and simmer, uncovered, 1 hour.
• Heat the olive oil in a large skillet over medium-high heat. Add the bell pepper and onion and cook, stirring, until the vegetables soften, about 5 minutes. Add the sauteed vegetables and pulled pork to the sauce and continue to simmer, 1 more hour.
• Bring a large pot of salted water to a boil. Cook the spaghetti as the label directs. Drain, then add to the pot with the sauce and toss.

BBQ SPAGHETTI

Steps:

• 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 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 simmer. Cooked uncovered, stirring frequently, for 1 hour 15 minutes.

SMOKEHOUSE SPAGHETTI

Steps:

• Chop the green pepper. Dice the bacon. Shred the provolone and cheddar cheese and combine. Drain the mushrooms.
• Brown the ground beef in a large skillet; drain. Add chopped green pepper and diced bacon and simmer until bacon is cooked and peppers are tender.
• Add tomato sauce, water, mushrooms, salt, and garlic powder. Simmer 1 hour over low heat.
• While sauce is cooking, cook the spaghetti according to package directions and drain well.
• Add the spaghetti to the sauce and mix well. Spray a 13x9 inch baking pan with nonstick cooking spray.
• Put half of the sauce mixture in the bakiing pan and cover with half of the cheese. Add remaining sauce mixture and top with remaining cheese.
• Cover and bake at 375 degrees for 25 minutes.

BBQ SPAGHETTI

Steps:

• Heat Olive Oil (2 tablespoon) in a large saucepan over medium heat. Sauté Onion (1), Green Bell Pepper (1) for 3-4 minutes or until tender. Add Garlic (5 clove) and continue to cook for 1-2 minutes.
• Add Tomato Sauce (1 can), Diced Tomatoes (1 can), Tomato Paste (2 tablespoon), Killer Hogs BBQ Sauce (1/2 cup), Killer Hogs Vinegar Sauce (1/2 cup), Dried Oregano (1 teaspoon), Dried Parsley (1 teaspoon), Fresh Basil Leaf (1 teaspoon), Fresh Marjoram (1 teaspoon), Kosher Salt (1 teaspoon), Ground Black Pepper (1 teaspoon), Killer Hogs BBQ Rub (3 tablespoon) and Pulled Pork (0.5 pound) stir to combine, cover and simmer for 45 min. to 1 hour over very low heat stirring occasionally.
• Prepare Spaghetti (8 ounce) according to package directions and drain. Place pasta back into boiler pot over medium heat and add Butter (2 tablespoon). Stir until butter melts about 1 minute.
• Remove pasta from heat and pour sauce over pasta. Toss gently to combine and place on large serving platter. Top with remaining Pulled Pork (1.5 pound) and drizzle with additional BBQ sauce.

SMOKEHOUSE SPAGHETTI

Steps:

• Sauté bacon in skillet. Add onion and ground beef, brown. Stir in tomato sauce, salt, pepper, oregano, garlic salt, and mushrooms with liquid. Simmer 15 min. Cook spaghetti, stir into sauce. Place half mixture into crock-pot - top with ½ shredded cheeses. Repeat layers. Cook on low. Note: You can also put into buttered 2 ½ qt. Baking dish. Layer as above but top with cheese. Bake at 375 degrees for 20 - 25 minutes.