This recipe comes from Croix Valley Pit Crew Member Mike Schilling, AKA @smokin_highwaymen_BBQ.
BBQ spaghetti…. Ummm ya. I shook my head at that for 20 years traveling to Memphis. No way. And then my son ordered it at Memphis BBQ Company. He devoured the plate leaving me only a taste, and it was surprisingly very good! You can use any meat you want, but I used pork shoulder on this one and served it with a honey butter glazed cornbread. This recipe is more of the Interstate BBQ style, mainly because Melissa won’t give up her recipes, trust me I tried on her cheese fritters.
BBQ Spaghetti:
- 1 green bell pepper diced
- 1 medium onion diced
- 1 tablespoon minced garlic
- 1 tablespoon oil
Directions:
- Sauté in pot until they get translucent
- Add Two tablespoons Croix Valley Memphis Rub.
- 3 cups of bbq sauce. I used a 50:50 of Croix Valley Memphis and Carolina sauce. This is where you can really make your bbq spaghetti your own, and with the selection of Croix Valley sauces the possibilities are endless.
- At this point I added 1-1.5 pounds of chopped smoked pork shoulder.
- Simmer that spaghetti sauce while you’re boiling 1 pound of spaghetti.
- Drain, and add right to the pot of sauce and mix. That’s it!
My wife made the comment that she likes it better than regular Italian spaghetti 
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I’ve been pretty critical of Memphis style bbq over the years, mostly because I was raised on Texas brisket and Kansas City style ribs. Primarily known for their pork shoulder and dry rub ribs, from Cozy Corner, to Rendezvous, to Interstate, to Memphis BBQ Company, to Central, and all the way up into southern Illinois at 17th Street.
Between the Memphis classics and the lesser known dishes, Croix Valley Memphis rub and sauce has you covered. My next purchase will be a ten pound bag of the rub. It’s that good and I wish I had tried it years ago!
