Neelys' BBQ Spaghetti And Bloody Mary!

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(CBS) 

BBQ Pulled Pork Bruschetta

Olive oil
2 tablespoons butter
1 1/2 pounds onion, sliced
1 loaf French bread, sliced on into 1/2-inch slices
2 cloves garlic, smashed
Salt and freshly ground black pepper
1/2 pound pulled pork
Barbecue sauce
Chives, sliced for garnish

Preheat the grill to high.

For Onions:
In a large saute pan over medium heat, add 2 tablespoons olive oil and butter to melt. Add the onions and saute, stirring constantly, until the onions are deep brown in color, about 20 minutes.

For Bruschetta:
Brush the bread slices with olive oil. Rub the garlic clove on the bread and season with salt and pepper. Place on the grill in a single layer and cook until golden and crisp then repeat on the other side. Remove from grill and let cool slightly.

To Serve:
Top each piece of toast with a heaping spoonful of pork. Top with a spoonful of onions. Place a dollop of barbecue sauce on top of the bruschetta and garnish with chives.

Yield: 4 to 6 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Ease of preparation: easy

Barbecue Bloody Mary

6 ounces vodka
12 ounces vegetable or tomato juice (recommended: V8)
3 tablespoons barbecue sauce
3 teaspoons prepared horseradish
Dash Worcestershire sauce
Dash hot sauce
1/2 lemon, juiced
Lemon wedges, for garnish
Neelys Dry Rub, for garnish, recipe follows
Jalapeno, for garnish

Mix all the ingredients except for the lemon and garnishes into a cocktail shaker with ice. Combine well.

Rim the edge of the glasses with a lemon. Dip into dry rub. Pour the Bloody Mary into the glasses filled with ice. Garnish each with a jalapeno.

Yield: 3 servings
Prep Time: 5 minutes
Ease of preparation: easy

Neelys BBQ Seasoning:

1 1/2 cups paprika
3/4 cup sugar
3 3/4 tablespoons onion powder

Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.

[mswolfestock]

I am a life-long pasta lover - my mother is Italian. So I was sort of intrigued by the idea of BBQ spaghetti, but you lost me with the Tablespoon of Garlic Salt. In a word - YUK. In another word - GROSS.

Omit the salt and use a couple of Teaspoons of freshly mashed garlic - then I might consider this to be edible.