I was skeptical the first time I made this. When Neely's Bar-Be-Que Restaurant in Memphis put this particular dish on their menu, they rocked the BBQ world. It sounds very strange, but it is utterly delicious.
I usually make it when I have some barbecued leftovers hanging around. It is so simple to make. Embarassingly simple.
The Neely's make their own barbecue sauce. Too much work for me. If anyone is so inclined, the recipe can be found at http://www.foodnetwork.com/. I use whatever bottled sauce I have on hand.
While the sauce simmered on a gentle flame, I boiled a pound of spaghetti in heavily salted water until it was al dente and tossed it with the sauce.
Done. Barbecued Spaghetti.
A shower of snipped chives with shavings of Vermont Sharp White Cheddar cheese finished it off perfectly.