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Hundreds of teams are vying to win Memphis in May World Championship Barbecue Cooking Contest

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235 teams from 22 states and five foreign countries!

The world's best BBQ'ers are at Tom Lee Park right now for the Memphis in May Barbecue Cooking Contest!

And WREG's Elise Preston is right down there in the middle of it all hogging all the fun!

Hundreds of teams have packed Tom Lee Park in Downtown Memphis, all looking to be the next BBQ champion of the world.

And if you think BBQ is just a Southern delicacy, think again.

The Saskatchewan Smokers are representing Canada at this year's Memphis in May World Championship Barbecue Cooking Contest.

We are in Tom Lee Park with Chef Rob Reinhardt.

Chef Jamie Purviance is right in the middle of all that action.

Jamie is a New York Times Best-Selling Cookbook Author and a nationally known grilling expert.

His new book "Weber's New American Barbecue" is out now.


Saskatchewan Smokers

 

 

 

 

 

 

MEMPHIS PULLED PORK SPAGHETTI

 

SERVES: 8 TO 10 (MAKES 2®ˆ QUARTS SAUCE)

PREP TIME: 15 MINUTES, PLUS 35 MINUTES FOR THE SAUCE

 

Sauce

¼ cup extra-virgin olive oil

1 cup chopped red onion

2 medium cubanelle or Anaheim chile peppers, 3 to 4 ounces each, stemmed, cored, and chopped

4 teaspoons minced garlic

2 cans (each 28 ounces) crushed tomatoes in juice

¼ cup unsulfured molasses
(not blackstrap)

1 tablespoon mustard powder

1 teaspoon ground cinnamon

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

1½ pounds leftover smoked pulled
pork, chopped

 

2 pounds dried spaghetti pasta

Chopped fresh Italian parsley leaves

Crushed red pepper flakes

 

1 In a large saucepan over medium heat on the stove, warm the oil. Add the onion and chile peppers and cook until softened, about 4 minutes, stirring often. Stir in the garlic and cook until aromatic, about 20 seconds.

 

2 Add the tomatoes, molasses, mustard powder, cinnamon, salt, and pepper. Bring the sauce to a low boil, and then reduce the heat to low; simmer, uncovered, until thickened to a marinara-sauce consistency, about 20 minutes, stirring occasionally.

 

3 Add the pulled pork to the tomato sauce. Simmer about 10 minutes to warm through and blend the flavors. While the sauce is simmering, cook the pasta according to package instructions. Drain the pasta, transfer to a large serving bowl, and then pour 6 cups of the sauce over the pasta, mixing gently to coat.

 

4 Serve the pasta in shallow bowls and garnish each with more sauce (about ®˘ cup), parsley, red pepper flakes, and slices of crusty, grilled bread, if desired.

 

©2016 Weber-Stephen Products LLC. Recipe from Weber’s New American Barbecue™ by Jamie Purviance. Used with permission.

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