Memphis BBQ Spaghetti

Bobby & Bud Cox share the south’s best BBQ gameday recipe

Manhattan’s most famous chefs, Bobby & Bud Cox of Kite’s Aggieville Draft House, lent us this fantastic game day recipe. Raised near Memphis, the brothers discovered this Southern delicacy at Interstate BBQ. “They would put leftover beef trimmings into spaghetti with their barbecue sauce, and it was fantastic. So, we started making it,” says Bobby. “We still have former K-State football players asking for it,” adds Bud. “It sure is wonderful!” 

Memphis BBQ Spaghetti

This is for a tailgate party of about 12! 


-4 pounds of cooked spaghetti noodles 

- 2 quarts of BBQ sauce

- 2.5 pounds of smoked meat. Bud & Bobby recommend a combination of pulled pork & brisket.


1. Mix sauce & smoked meat together in a saucepan.  

2. Stir-in spaghetti, and continue warming until sauce becomes hot. 

3. Pour mixture into large pan 

4. Place in preheated, 325 degree oven for a few minutes, until sauce begins to thickens.

5. Remove, top with smoked sausage and shredded Parmesan cheese

6. Cover with foil, and then warm up on a grill on low! 

-Garnish with fresh parsley! 

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