published Wednesday, July 7th, 2010

Braly: Interview with the Neelys

If you haven’t gotten you tickets yet for the She Expo for Women, do so quickly. It happens this weekend. And you won’t want to miss out on Sunday’s headline act, Pat and Gina Neely. Go to timesfreepress.com/news/she2010 for ticket information.

I really enjoyed my interview with the Neelys. What a great couple! And in checking out some of their recipes at www.foodnetwrok.com, I found this recipe that I tried with leftover pork barbecue. What a treat it was. And it fed a small army.



Neelys BBQ Spaghetti

For the BBQ sauce:

16 ounces ketchup

8 ounces water

3 ounces brown sugar

3 ounces white sugar

1/2 tablespoon freshly ground black pepper

1/2 tablespoon onion powder

1/2 tablespoon dry mustard powder

1-ounce lemon juice

1-ounce Worcestershire sauce

4 ounces apple cider vinegar

1-ounce light corn syrup

2 ounces Neely's BBQ Seasoning (recipe follows)

For the spaghetti:

1 bell pepper

1 onion

Extra-virgin olive oil

1 to 2 pounds cooked pork

1 pound spaghetti

For the BBQ sauce: Combine all of the sauce ingredients in a stockpot or large Dutch oven. Bring to a boil over high heat, stirring frequently to prevent sticking. Reduce temperature to low and simmer- uncovered, for at least 2 hours.

For the spaghetti: Dice bell peppers and onions and saute together in extra-virgin olive oil. Add the sauteed vegetables and cooked pork to the sauce and continue to simmer for up to 1 hour. Cook pasta according to package directions and drain. Pour sauce over cooked pasta and serve.



Neely's BBQ Seasoning

4 ounces paprika

2 ounces white sugar

1 teaspoon onion powder

Mix all the ingredients and set aside.

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