Barbecue spaghetti

Barbecue spaghetti is a unique dish that combines the flavors of barbecue and spaghetti. It is a staple of Memphis-style barbecue, and is often served as a side dish at barbecue restaurants in the South.

History

The dish is believed to have been invented in the mid-20th century by Brady Vincent, the owner of a Memphis barbecue restaurant called Brady and Lil's. Vincent was known for his innovative approach to barbecue, and barbecue spaghetti was one of his most popular creations.

Preparation

Barbecue spaghetti is made by simmering cooked spaghetti in barbecue sauce until the pasta absorbs the flavor of the sauce. The sauce is typically made from a base of tomato sauce, vinegar, and spices, and may also include smoked meat such as pulled pork or beef brisket. The dish is often topped with additional barbecue sauce and served with a side of coleslaw.

Variations

While the traditional version of barbecue spaghetti uses a tomato-based barbecue sauce, variations of the dish can be found throughout the South. In North Carolina, for example, a vinegar-based sauce is often used, while in Texas, a spicier, chili-based sauce is common. Some versions of the dish also include cheese, onions, or bell peppers.

Cultural significance

Barbecue spaghetti is a beloved part of Southern cuisine, and is often served at family gatherings, picnics, and other social events. It is also a popular dish at barbecue competitions, where chefs compete to create the most flavorful and creative versions of the dish.

See also

• List of pasta dishes
• List of smoked foods
• Barbecue in the United States