How to bring your spaghetti to the next level with a little smoke and cream cheese
So it was, under beautiful blue skies and amber shafts of light, that the last snow flake melted out by the pit today. And all the ice on the pond dissolved over the last few days, the last of it, today, into a cold, watery soup. The ducks dutifully reveled, of course, swimming to and fro in the pond’s lush water ways, whilst the resident tweety birds darted fiercely about the naked alders, all of which eagerly await the bounty of spring. Have we Minnesotans finally made it around the dark side of moon? Is this light yonder we see spanning into the evening hours really meant for us? Is it possible the barnacle-like grip of ice upon this fair land has at last and finally relinquished? Oh I believe so. For I have seen my shadow on steely blades of semi-green grass, and heard the call of the American Robin for to greet the morning hours. Spring has arrived. And all the northern pit keepers rejoice.
To usher in the milder season, and on the pit today, something a little different. Leastwise amid the grilling circuits it is. Smoked spaghetti meat sauce with a Philly twist. If you’re not a’feared of carbohydrates, you’re going to fancy this one. So grab yourself a manly beverage and I’ll meet you out by the pit.
Over a lovely bed of mature coals, in the old black iron pan, we browned up the ground beef as per the usual tactics to making spaghetti sauce. I know what some of you new to this site may be thinking. Why the heck is he doing this on the grill? To which I must reply, why wouldn’t I! This is a BBQ blog, and by golly, this is what we do! And let it be said, because it’s true, anything you can do on the kitchen range can not only be equaled out on a good pit, but in many cases improved upon, courtesy of the smokey goodness inherent there. Not to mention, it’s just plain beautiful outside tonight. You gotta cook supper regardless, so why not do it some place pretty.
Nothing quite so fine as the fresh spring breeze mingling with the aromas of sizzling beef. After a fashion, after it was cooked brown and drained, we added the sauce. Now you can use what ever sauce makes you happy. Make it home-made if you please, or do like we did, and use a jar of something we picked up at the grocer. It’s all good on the pit. So we pulled the pan to the cool side of the grill, opposite the hot coals, and then added a chunk or two of apple wood to the fire for to secure smokey custody of this classic supper time dish. Yes, smoke is the first of two secret ingredients here, that will set this spaghetti dinner apart from any you’ve ever had. If you’ve never done your meat sauce up on the grill this way, well, you’re missing something out of your grilling career. Like the sunbeams that which slant upon the green grass, it is worth our attention, our time, for to articulate a tasty path towards a higher culinary ideal, patron to the pit.
Whilst the meat sauce simmers in turn, we prepped some French bread with a simple:
(1 Clove finely chopped and 1/3 cup of softened butter)
Wrapped the loaf in foil, and placed it likewise, opposite the hot coals. Oh yes!!!
Put the lid on, establish a draft, and thus engage in some lengthy and protracted smoke watching. This is the portion of the cook where we grill jockeys are in our element. Or more truthfully, in our man chairs, pit-side, with a lovely beverage in hand. Legs perhaps crossed like a gentleman of leisure, hat tipped just so, to thwart the low hanging sun, and scads of sweet time in which to just sit there and do nothing at all. To watch the clouds idle in a pastel sky, and the song birds yonder warming up their little throats for to sing of their glories anew. To observe the gentle wake and science of duck propulsion on the pond. Or, if need be, even to close our eyes, and doze peacefully amid the aromatic tendrils of rising wood smoke. Glory!
Speaking of, every 5 minute or so, lift the lid and stir the meat sauce, for to infuse more of that patented smokey goodness into it. Also flip the bread over when you think of it, for even baking, and be mindful of your pit master instincts.
Lastly, and before we declared this meal complete, we added the final, secret ingredient to the meat sauce. At my bride’s suggestion, we added 1/4 cup of Philadelphia Cream Cheese. Indeed, I was hesitant, but adventurous this night. She saw some one do it on the TV, and thought it would be tasty. So, and with the common sense of a gestating lemming, I gave it go. Stirring the glob of cheesy, white goo, into the beautiful meat sauce until it melted kindly away. The result hence escorting the smokey sauce unto yet another level seldom found in conventional spaghetti sauce. The result – a much creamier, full-bodied meat sauce that which sported a quaint smokey tint. Oh man!
Once the cream cheese is diffused to your specifications, plate up and commence with what you do best!
Smoked Philly Spaghetti and Garlic Bread. If you’re looking for a little something different for your next BBQ, definitely give this one a try. Man!