Grilled Fish for Lenten Fridays

Originally at: http://barbecuebible.com/2018/02/23/lent-grilling-ideas-fish-friday/

What is Lent?
For the 40 days preceding Easter Sunday, many Americans, especially Catholics, observe Lent as an important religious period of the year. The activities of Lent are meant to increase mindfulness, prayer and adherence to certain practices.

How does fish relate to Lent?
One particular way that observers can participate during Lent is to give up red meat on Fridays (or during the entire 40 day period). While that may cancel a weekly Friday cookout for some, we are here to tell you that needn’t be the case!

Grilled Fish Recipes
Even for those who don’t practice a related religion or adhere to Lenten principles, grilling seafood dishes can be a way to break from your red meat routine. The simple flavors of seafood combined with the aroma of smoke make a wonderful dish for any palate. Try the recipes below in place of your next Fish Fry, and share with us on Facebook, Twitter and Instagram!

Fabulous Fish Tacos
This dish is extremely flexible in both its ingredients and cooking methods — whether you prefer planked salmon, seared tuna, or grilled white fish, there’s a combination that will suit you.

Cold-Smoked Salmon
Dinner isn’t the only meal where you may have to alter your menu during Lent! Try smoked salmon with breakfast, in omelets, on its own, or with bagels and cream cheese. You may never go back to breakfast sausage after experiencing this home-smoked salmon.

Shrimp 6 Ways
Fresh shrimp may be hard to come by for any land-locked grillers, but luckily shrimp freezes very well! It’s also great smoked, grilled or even cavemanned. Keep these recipes in your back pocket for a fun Friday option.

Blackened Fish Fillet
Weather is hardly an excuse not to grill for many of our avid readers, but for those of us who may still be experiencing frigid temperatures and need to bring meal prep indoors, you could use this cast iron recipe in the kitchen. It creates a lot of smoke (it’s supposed to!) so you may want to make it on the grill if you can.

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Vortex Chicken Wings

Originally at: http://howtobbqright.com/2018/02/22/vortexchickenwings/

vortex chicken wings

Vortex Chicken Wings

This is my recipe for Vortex Chicken Wings. If you’re a fan of grilled wings and you’ve never heard of a Charcoal Vortex, then you really need to check this out. The Vortex will change your wing game.

It creates a two zone, high heat grill that perfectly cooks wings every time. The skin on these Vortex Chicken Wings is crispy and the meat is juicy and tender, plus you can add a piece of wood directly over the vortex for even more flavor.

In this recipe I season a family pack of whole chicken wings with Swine Life – Mississippi Grind rub. Let the wings air dry for 20-30 minutes while the coals get blazing hot.

The vortex increases the heat in the kettle grill and forces it around the chicken wings without burning the outside. The result is a perfectly cooked wing.

I always use my Thermapen to verify the internal temp. I’m shooting for 165 – but with these whole wings you can take them up to 170-175 without loosing much moisture.

These Vortex Chicken Wings take about 30-35 minutes to fully cook. I like to flip them over at the 20 minute mark and let them cook for about 10 minutes on the back side too – just to ensure they cook evenly and get that great color on both sides.

While the wings are on the grill melt 1 stick of butter over medium heat in a small sauce pan; add 1 bottle of your favorite Hot Sauce (I used Killer Hogs Hot Sauce) along with ¼ cup of Killer Hogs Vinegar Sauce (you can use any sweet & tangy vinegar sauce here) and reduce the heat to a simmer until the wings are ready.

Place the wings in a large bowl and toss in the sauce (it’s easier to work in small batches). I serve them with a creamy ranch dressing along with plenty of celery and carrot sticks to soak up some of the heat.

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Vortex Chicken Wings

Vortex Chicken Wings

Ingredients

3lbs Whole Chicken Wings

¼ cup Swine Life Mississippi Grind Rub

1 stick Butter

1 bottle Killer Hogs Hot Sauce

1/4 cup Killer Hogs Vinegar Sauce

Instructions

Prepare weber kettle grill for indirect cooking using a charcoal Vortex grill accessory.

Remove chicken wings from packaging and season with Mississippi Grind rub on all sides.

Place the wings on the cooking grate in the indirect zone towards the outside of the cooking grate and add 1 chunk of pecan wood directly on the grate over the vortex.

Grill wings for 30-40 minutes turning occasionally for even cooking.

Wings are done when internal temperature reaches a minimum of 165 on an instant read thermometer.

In a small sauce pan over medium heat melt the stick of butter. Add the hot sauce and vinegar sauce and reduce heat to simmer while the wings cook.

Toss the grilled wings in the sauce in batches (3-4 wings at a time). Serve wings with your favorite dipping sauce, celery and carrot sticks.

4.26

Copyright of Malcom Reed and HowToBBQRight.com

Malcom Reed
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Vortex Chicken Wings is a post from How to BBQ Right.

Grilling with Cherry Wood and Fresh Cherries

Originally at: http://barbecuebible.com/2018/02/20/grilling-with-cherry-wood/

When it comes to flavor, nothing can beat the aroma of wood smoke. You may be familiar with using hickory, apple or oak wood, but have you tried smoking with cherry wood?

Cherry can be used the same way you would other varieties: toss soaked wood chips on the coals of your charcoal grill or add them to the smoker box of your gas grill. I came to appreciate fragrant cherry wood during my sojourn to the Pacific Northwest—Cherry Wood Chips are killer for smoking salmon and poultry.

There is another way to achieve the type of aromatics that wood can bring to your food: grilling on a wood plank. I know you’re familiar with Cedar Grilling Planks for salmon. What you may not realize is that other hardwoods make great grilling planks—each with its own distinct flavor. Use a cherry wood plank for your next planked dish.

For a full demonstration of the power of cherry flavor, try smoked duck breast—smoked using cherry wood with a cherry salsa created the perfect trifecta of flavor in a crispy, tender duck breast.

Watch below for a video on how to use a pellet grill to make this aromatic dish:

Still looking for more inspiration? Try Cherry-Smoked Strip Steak where the aromas really shine.

Be sure to share your next cook with us on the Board, Facebook, and Twitter.

The post Grilling with Cherry Wood and Fresh Cherries appeared first on Barbecuebible.com.

Celebrate Chinese New Year with Five-Spice Powder Ribs

Originally at: http://barbecuebible.com/2018/02/16/ribs-chinese-style/

Have you celebrated the Chinese New Year yet this winter? Why not use what time is left of the 15-day annual celebration, and start a new tradition for your family. As I’ve written in the past, Chinese culture generally shies away from grilling as a cooking method. But the dishes that are grilled will bring you new flavors that will delight your taste buds and have you marking your calendar for this season every year.

Traditionally, we may think of duck or chicken when discussing Chinese food. But to switch up your routine, try my Chinese style ribs with five powder spices—trust me, this recipe from Project Smoke will blow your mind.

To make these sweet-salty-umami Chinatown Ribs, you’ll need to know about a few Asian ingredients, most available at larger supermarkets or online. Five-spice powder is a traditional Chinese blend with a smoky anise flavor, made from fennel, cinnamon, star anise, Szechuan peppercorns, and cloves. Rice wine is an alcoholic beverage made from fermented rice; if you can’t find Chinese shaoxing, substitute sake or sherry. Hoisin sauce is a thick sweet-salty condiment made with soybeans. Asian (dark) sesame oil is an aromatic oil pressed from roasted sesame seeds.

The closest I got to ribs growing up was weekly Chinese carryout, and I never thought to question whether those “barbecued” spareribs ever saw the inside of a pit. (Oven and fryer, yes, but not a smoker.) Well, if you think the flavors of Chinese ribs are good, wait until you try them enhanced with old-fashioned American wood smoke.

These ribs get a quadruple blast of flavor: first from an anise-scented 5-4-3-2-1 Rub (the derivation of the name will be obvious); then from a rice wine-cider spray to keep them moist; then from fragrant cherry wood smoke. The last step is lacquering and grilling with a sweet-spicy Beijing Barbecue Sauce.

CLICK HERE FOR THE CHINATOWN RIBS RECIPE.

More recipes you may enjoy:
Peking Duck Buns with Pineapple Salsa
Char Siu Chicken Thighs with Beijing Barbecue Sauce
Smoked Duck with Chinese Flavorings

The post Celebrate Chinese New Year with Five-Spice Powder Ribs appeared first on Barbecuebible.com.

Competition Rib Recipe

Originally at: http://howtobbqright.com/2018/02/15/competition-bbq-rib-recipe/

Competition Rib Recipe

Competition Rib Recipe

When cooking Competition Rib Recipe, it’s all about that one perfect bite.  These bbq competition ribs aren’t like your typical “eating” ribs because they have a richer, sweeter flavor and need to showcase perfect appearance, tenderness, and taste.

We baby these ribs in a contest and this recipe has brought home many trophies for my team.

In KCBS contests we cook St. Louis cut Spare Ribs. I look for a well-marbled rib with good weight – 2.75lbs and up.  This size rib has plenty of meat on the bones for the judges, so they can get a good bite.

My Competition Rib Recipe process starts with trimming the ribs. I square up each rack by removing the end bones and taking any excess meat off the rib tip area. Each slab needs to be close to the same size in order to cook at the same rate.

Remove the sinew membrane from the backside the ribs and trim away any thick deposits of fat from both sides.

For Competition Rib Recipe I want a savory layer of seasoning with a touch of heat but you also need a sweet layer to balance it out.  I use both my Killer Hogs Hot Rub and Killer Hogs The BBQ Rub.  This combo is hard to beat and gives the ribs an amazing color as they cook.

Layer on a very light coat of mustard on each slab and sprinkle the rubs on both sides.  Let them hang out at room temp while the smoker comes up to temperature.

Just about any type of pit can be used to cook competition ribs.  For this cook I’m firing up my Gateway Drum with Royal Oak Lump charcoal.  The target smoking temperature is 250⁰.  Once the smoker stabilizes add a chunk each of Cherry and Hickory Grillewood.com for smoke flavor.

Place the ribs on the cooking grate and make sure they’re lying straight on the rack. The way you set them in place is the shape they will cook. Smoke for 2 hours and spritz with a 50:50 mixture of apple juice and water as needed (about every 30 minutes).

The ribs will start to develop a bark on the outside as the rubs caramelize and this is the point where you want to get them wrapped.  Tear off a sheet of aluminum foil long enough to cover the ribs.  On the foil layer a few lines of Parkay squeeze margarine, ¼ cup brown sugar, and 1 Tablespoon of honey.  Place the ribs meat down in this mixture.

At this point check the backside of the ribs and remove anything that could give the judges a bad taste – little bits of rendered fat or meat.  Now they need a little spice and acidity in the wrap so drizzle ¼ cup of Killer Hogs The Vinegar Sauce down the middle of the slab. Close the aluminum foil around the ribs and place them back on the smoker to tenderize.

It takes about 1 – 1 ½ hours in the wrap for this Competition Rib Recipe but be sure to check them after 1 hour.  When you see the larger bones exposed on the back it’s a tell-tell sign that the ribs are tender.

As you lift the slabs you can feel them bend in between the bones almost to the point of breaking.  You have to be careful here when handling them or the slab could tear.

Let the ribs hang out for 30 minutes on the counter to rest in the foil. At this point I fold another sheet of aluminum foil into a boat shape to transfer the ribs back to the smoker for a quick glaze.

Carefully transfer each rack to the foil boats and brush on a light coat of glaze.  The glaze is a mixture of ¾ cup Killer Hogs The BBQ Sauce mixed with ¼ cup Killer Hogs The Vinegar Sauce.  Warm the sauce slightly and brush it on the meat side of the ribs. Place each rack back on the pit and set the glaze for 15 minutes.

Now the ribs are ready to cut into judging portions. Place each rack meat side down on the cutting board and use a long bladed, sharp knife (I’m using my Brisket Knife) to precisely cut in between each bone. (a good knife is key here.)

Once all of the ribs are cut, apply a little glaze to the cut side of each piece and select the best bones for the turn in box.

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Competition Rib Recipe

Competition Rib Recipe

Ingredients

2 slabs St. Louis cut Spare Ribs

¼ cup yellow mustard

¼ cup Killer Hogs The BBQ Rub

¼ cup Killer Hogs Hot BBQ Rub

½ cup brown sugar

½ cup Margarine

¾ cup Killer Hogs The BBQ Sauce

¾ cup Killer Hogs The Vinegar Sauce

2 Tablespoons Honey

Instructions

Prepare smoker for indirect cooking at 250⁰ add cherry and hickory wood for smoke flavor.

Remove the end bones from each slab of ribs to give a square appearance. Trim any excess cartilage from the top of each slab. Pull the membrane off and remove excess fat & sinew from top and bottom of each.

Apply thin coat of mustard to each side. Layer the Killer Hogs Hot BBQ Rub on both sides followed by a light dusting of Killer Hogs The BBQ Rub.

Place the ribs on the smoker and cook for 2 hours. Spritz with a 50:50 mixture of Apple Juice & Water every 30 minutes.

Place a sheet of aluminum foil on the counter big enough to wrap the ribs. Layer half the margarine, brown sugar, and honey on the foil. Place a slab of ribs meat side down into the mixture and drizzle ¼ cup of Killer Hogs Vinegar Sauce on the back side. Close the foil and repeat for the other slab.

Place the wrapped ribs meat side down on the pit and continue to cook for 1 – 1 ½ hours or until tender. Be sure to check the ribs for tenderness at the 1 hour mark.

When a few of the larger bones are exposed on the back and the slab bends easily when lifted the ribs are ready to come off the pit. Rest for 30 minutes on the counter and remove from foil. Place each slab back on the pit and apply a light coat of glaze ¾ cup Killer Hogs The BBQ Sauce mixed with ¼ cup Killer Hogs The Vinegar Sauce.

4.21

Copyright of Malcom Reed and HowToBBQRight.com

Malcom Reed
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Competition Rib Recipe

Competition Rib Recipe is a post from How to BBQ Right.

Jack Daniel’s Launches Official Podcast: Around the Barrel with Jack Daniel’s

Originally at: https://grillingwithrich.com/jack-daniels-launches-official-podcast/

Jack Daniel’s Tennessee Whiskey is rolling out “Around the Barrel with Jack Daniel’s” –  the first official podcast from the whiskey-makers in Lynchburg, Tennessee.

Hosted by Lucas Hendrickson, the new show shares the stories and insights that make Lynchburg and Jack Daniel’s so unique. From Master Distiller Jeff Arnett and distillery tour guides to friends of Jack like R&B artist K. Michelle, each episode features a special guest sharing conversations and telling the many stories of the historic brand. The series will also bring in industry authorities to give listeners a rare glimpse into the wide world of whiskey.

“It may be hard to believe for some, but every drop of Jack Daniel’s Tennessee Whiskey is made in Lynchburg, Tennessee,” said John Higgins, Jack Daniel’s North America Brand Director. “Jack Daniel was a real man, and we live by his motto that ‘every day we make it, we’ll make it the best we can’. We have more than 150 years of stories like this to tell, and we want to provide a new way for our friends and whiskey enthusiasts, some of who may never make it to our homeplace to learn more about our special town and distillery.”

The 12-episode season of “Around the Barrel with Jack Daniel’s” will be available on Apple Podcast, Google Play, Stitcher and other on-demand audio platforms. For more information and a taste of the podcast, visit: www.jackdaniels.com/podcast.

 

About Jack Daniel’s

Officially registered by the U.S. Government in 1866 and based in Lynchburg, Tenn., the Jack Daniel Distillery, Lem Motlow, proprietor, is the oldest registered distillery in the United States and is on the National Register of Historic Places. Jack Daniel’s is the maker of the world-famous Jack Daniel’s Old No. 7 Tennessee Whiskey, Gentleman Jack Rare Tennessee Whiskey, Jack Daniel’s Single Barrel Tennessee Whiskey, Jack Daniel’s Tennessee Honey, Jack Daniel’s Tennessee Fire, Jack Daniel’s Sinatra Select and Jack Daniel’s Country Cocktails.

 

Your friends at Jack Daniel’s remind you to drink responsibly.

The post Jack Daniel’s Launches Official Podcast: Around the Barrel with Jack Daniel’s appeared first on .

Go Wild on Fat Tuesday with Wings, Shrimp, and Much More!

Originally at: http://barbecuebible.com/2018/02/13/mardi-gras-fat-tuesday-wings-shrimp-more/

Today is Mardi Gras, better known as “Fat Tuesday.” It’s the last hurrah for observant Christians, who beginning tomorrow, will start a 46-day period of fasting leading up to Easter Sunday. (Loosely translated, Carnival, from the Latin carne vale, means “farewell to meat.”)

There was once a practical as well as a liturgical purpose behind Lent. Peasants couldn’t afford to overwinter their animals, so there was generally an ample supply of meat for months after the fall slaughter. The gluttony of Carnival in late winter gave butchers an opportunity to clean out their dwindling (likely rotting!) inventory. They closed their shops after Shrove Tuesday and traveled to the countryside to replenish their livestock.

In the U.S., New Orleans is the epicenter of Mardi Gras revelry (some would say debauchery). Traditional holiday foods—and Mardi Gras has been a legal holiday in Louisiana since 1875—include jambalaya, red beans and rice, fried oysters, crawfish étouffée, po’ boys, and muffuletta sandwiches, among others. And almost none of them grilled, smoked, or barbecued! Even New Orleans’ deceptively-named “barbecued shrimp” is sautéed on the stovetop.

Let’s correct this lame state of affairs by firing up our grills and smokers on “Fat Tuesday.” Take a look at this menu:

Bayou Wings with Cajun Remoulade
Smoked Chicken and Sausage Gumbo
NOLA Smoked Shrimp
Thelma’s Dirty Rice
Deconstructed Bananas Foster

So laissez les bons temps rouler! Let the good times roll!

The post Go Wild on Fat Tuesday with Wings, Shrimp, and Much More! appeared first on Barbecuebible.com.

4 Great Grilling Recipes to Use For a Small Group

Originally at: http://barbecuebible.com/2018/02/09/4-great-grilling-recipes-small-group/

When planning a party that involves cooking for a large group, grilling is often the solution to producing a large number of meals in an efficient (and delicious!) manner. But what about the opposite situation? When preparing for a more intimate setting with fewer guests—or maybe a romantic date with only ONE guest!—grilling may be perceived as more effort than it’s worth.

We’re here to tell you not to overlook grilling for anniversaries, first dates, entertaining your boss, or even (gasp!) Valentine’s Day! Live fire cooking can often be a form of entertainment as well as a source of fantastic food that will be sure to earn the admiration of your guest(s).

We’ve chosen 4 key recipes below that will come in handy when planning a meal for a small group. Happy Grilling!

Game Hens Flavored with Herbs and Mustard for delicious poultry with no carving
We are huge fans of leftover poultry here at BarbecueBible.com (especially when you can turn it into things like turkey hash!), but sometimes after a dinner party, the last thing you want to do is finish carving and packing up uneaten food. To avoid this, the next time you want to serve chicken or turkey to a small group, game hens may provide a practical solution.

Greek Grilled Shrimp for a small group of unexpected guests
While shrimp is best purchased fresh from a local purveyor, it is often sold frozen, which makes it a convenient protein to keep on hand, especially when purchased at a discount and stored for later use. Plan on 1/4-1/3 pound per person and scale as needed. The Greek Shrimp rub makes this recipe a favorite on our team.

Cider-Brined Pork Chops for a spin on a traditional favorite
Learn a new method for preparing pork chops by brining them first in apple cider, keeping the pork juicy when grilled. Be sure to brine the pork chops for 6 hours before guests arrive, and leave an hour to cook them before you plan to serve the meal. The method may be simple but the resulting flavor will make this a new go-to for your gatherings!

Caveman T-Bones with Bell Pepper Hash to impress a date
You may not have the extra funds to provide T-Bone steaks to a large group, but for a date, it makes an impressive main course. The caveman method of preparation is an absolute thrill to partake in, and will serve as entertainment for your date.

The post 4 Great Grilling Recipes to Use For a Small Group appeared first on Barbecuebible.com.

BBQ Spaghetti

Originally at: http://howtobbqright.com/2018/02/08/bbq-spaghetti/

BBQ Spaghetti

BBQ Spaghetti

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!)

This recipe combines a classic spaghetti recipe with a barbecue twist. Instead of using ground beef or Italian sausage in the meat sauce we use pulled pork along with a good dose of BBQ sauce and dry rub.

The flavors meld together to form a unique taste that’s both rich and tangy with just the right amount of sweetness and spice you’d expect in Memphis Q. The whole dish is topped off with even more smoky pulled pork to truly make an epic meal.

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BBQ Spaghetti

BBQ Spaghetti

Ingredients

2 lbs Pulled Pork

1 Small Onion chopped

1 Green Bell Pepper chopped

5 cloves Garlic minced

1 can Petite Diced Tomatoes (14oz)

1 can Tomato Sauce (14oz)

½ cup Killer Hogs The BBQ Sauce

½ cup Killer Hogs Vinegar Sauce

8oz Spaghetti Pasta

2 Tablespoons Tomato Paste

2 Tabelspoons Olive Oil

3 Tabelspoons Killer Hogs The BBQ Rub

1 teaspoon Dried Oreagano

1 teaspoon Dried Parsley

1 teaspoon Sweet Basil

1 teaspoon Marjoram

1 teaspoon Kosher Salt

1 teaspoon Black Pepper

Instructions

Heat Olive Oil in a large saucepan over medium heat. Sauté onion and bell pepper for 3-4 minutes or until tender. Add minced garlic and continue to cook for 1-2 minutes.

Add tomato sauce, diced tomatoes, tomato paste, BBQ sauce, Vinegar Sauce, seasonings, and ½ lb pulled pork; stir to combine, cover and simmer for 45 min. to 1 hour over very low heat stirring occasionally.

Prepare pasta according to package directions and drain. Place pasta back into boiler pot over medium heat and add 2 tablespoons of butter. 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 and drizzle with additional BBQ sauce.

4.21

Copyright of Malcom Reed and HowToBBQRight.com

Malcom Reed
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Find me on Google+

BBQ Spaghetti

BBQ Spaghetti is a post from How to BBQ Right.