Barbecue spaghetti

American pasta dish

Barbecue spaghetti

Place of origin| Memphis, Tennessee, US
Created by| Brady Vincent
Main ingredients| Spaghetti, barbecue sauce, pulled or smoked pork
Ingredients generally used| green peppers, onions
Similar dishes| Cincinnati chili, Filipino spaghetti

Barbecue spaghetti is a dish from Memphis, Tennessee, that combines spaghetti with a sauce made from shredded smoked pork or pulled pork, vegetables, and barbecue sauce.[1][2] It is served as a side dish in some Memphis barbecue restaurants.[3] Southern Living called the dish iconic and "perhaps the city's most unusual creation".[4] HuffPost called it "a Memphis staple".[5]

## Preparation and serving

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Barbecue spaghetti can be made with pulled pork[6] or shredded smoked pork. The sauce is "half marinara and half barbecue sauce",[7] sometimes with onions and peppers included, and is simmered before adding the pork; the consistency is close to that of barbecue sauce.[6] The spaghetti is cooked until soft, then tossed in the hot sauce.[7][8] This dish is served as a side[2][5] and sometimes as a main course.

## History

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The dish was invented by former railroad cook Brady Vincent, who opened a barbecue restaurant called Brady and Lil's.[4] In 1980 Frank and Hazel Vernon bought the restaurant and renamed it The Bar-B-Q Shop. Vincent also taught the recipe for barbecue spaghetti to Jim Neely, who opened Interstate Bar-B-Q in the late 1970s; Interstate modified the sauce recipe adding the "extra back flap meat" from a rack of ribs and cooking it in a pot with peppers and onions.[4]

State Park restaurant in Cambridge, Massachusetts, serves a "Memphis BBQ spaghetti" that uses pulled pork in a marinara that uses a barbecue sauce as its base.[7]

## Similar dishes

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According to John Shelton Reed, "Barbecue spaghetti is to spaghetti Bolognese as Cincinnati chili is to the Tex-Mex variety".[9] Filipino spaghetti is spaghetti sauced with banana ketchup and topped with hot dogs.[10]

## See also

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* Food portal
* United States portal

* List of foods of the Southern United States
* List of pasta dishes
* List of pork dishes
* List of regional dishes of the United States
* Culture of Memphis, Tennessee
* Cincinnati chili, another example of a fusion-cuisine spaghetti dish
* Filipino spaghetti, another example of a fusion-cuisine spaghetti dish
* Haitian spaghetti, another example of a fusion-cuisine spaghetti dish

## References

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1. ^ Meek, Craig David (June 10, 2014). Memphis Barbecue: A Succulent History of Smoke, Sauce & Soul. Arcadia Publishing. ISBN 9781625850669.
2. ^ a b Edge, John T. (2014). The New Encyclopedia of Southern Culture: Volume 7: Foodways. UNC Press Books. ISBN 9781469616520.
3. ^ Stern, Jane; Stern, Michael (2009). 500 Things to Eat Before It's Too Late: And the Very Best Places to Eat Them. Houghton Mifflin Harcourt. ISBN 9780547059075.
4. ^ a b c Moss, Robert (March 20, 2015). "Barbecue Spaghetti: A Memphis Icon". Southern Living. Retrieved September 10, 2019.
5. ^ a b "Barbecue Spaghetti, The Memphis Specialty You Need To Try". HuffPost. June 23, 2017. Retrieved September 10, 2019.
6. ^ a b Lindsey, Deb (June 25, 2014). "Memphis Barbecue Spaghetti". Washington Post. Retrieved September 10, 2019.
7. ^ a b c Shapiro, Steak; Allen, Ted. "Memphis Barbecue Spaghetti". Food Network. Retrieved September 10, 2019.
8. ^ Stern, Jane; Stern, Michael (2011). Lexicon of Real American Food. Rowman & Littlefield. ISBN 9780762768301.
9. ^ Reed, John Shelton (2016). Barbecue: a Savor the South® cookbook. UNC Press Books. ISBN 9781469626710.
10. ^ Lee, Sue (April 1, 2017). "Sweet and tangy Filipino spaghetti". Pacific Daily News. Retrieved September 21, 2019.

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