(lively music) ♫ Gonna smoke me a batch of brisket ♫ I got my BBQ shoes on - [Narrator] Welcome to BBQPitBoys.com. Today we're cooking up
some pit pasta on the grill and it's real easy to do. All right, we got some sausage here. I got a natural casing
sausage and we're going to need two pounds of it, all right? You're also going to need a pound of bacon because you got to have
bacon with this pit pasta. Here we've got some ground
chuck and you're going to need a couple pounds of ground chuck. That's meat for the pasta. Now we want to do here is we're going to smoke up this bacon. You know how to do that if you watched our vids before, right? You just put that bacon
opposite the hot coals and we're going to slow cook it. Maybe about 250, 275 degrees
for maybe about two hours. Man, it is good. Now, we're also going
to smoke up the sausage or cook up the sausage a similar way. Now, this here is natural
casing and you want to use your natural casing, all right? For best flavor and also
it gives a nice crunch and bite when it's done. Now this is the way we're going to do it. We're going to take a
couple of skewers and skewer this baby up. You've seen this done before, right? It just helps you handle
this little bit easier, man, during this slow cook here. Just take those skewers
and just through it right through it just like that. Perfect to handle and flip
when you're low and slowing. Now, again, we're going to
put this sausage opposite the hot coals just like that. You can trim those skewers
if you want, but eh. It's up to you. Here we're going to add a
couple of chunks of applewood. We're going to add a little bit of smoke. Put the cover on and
like I said it's going to take about two hours at 250
to 275 degrees Fahrenheit. Now what I'm doing is
heating up some water. I got about six or seven
quarts of water and we're going to get it good and
hot and roll and boiling right there before we use it. You're also going to need some veggies. Now, you can turn your
eyes away if the veggies got you nervous, but we're
going to chop up these veggies. Here we got an onion. I'm going to dice up an onion like this. You know all about that, right? We've got some garlic
there too and we've got some jalapenos although
that's optional and I'll show you what we're going
to do with those and we've got a green bell pepper. Mmm, man. Now, here this is not your
Aunt's Bea's casserole we're doing here. You know that casserole or
pasta casserole that shows up in every picnic. Same ol', same ol', right? (chuckles) Yeah, this is different. Definitely want to make this
up for the next family picnic. All right, through the
miracle of time we've chopped up these veggies. Phew, man, easy enough, right? (guitar music) Now let's check on these
sausages here and the bacon. You can see they're
coming along right good. This is about maybe an hour into this. Hour and 15 minutes. I'm going to rotate them a little bit. I'm going to spread the
bacon a little bit more here so it gets some good,
even cooking, all right? Simple enough, right? (chuckles) In the meantime, just kicking back and hit the pit. (police sirens) All right. Sounds like the food police are in town. All right, they usually
come out and we're bringing out the meat, yeah. Now, here I've got some
SPG and I'm going to flavor up this ground beef. Use what flavor you want. We're going to make some
burgers out of this. This is not for snacking. This is going to be for the pit pasta as you'll see in a couple minutes. Just mix it up good. Man. Damn, food police. All right. Just roll them up into balls. You know how to make burgers, right? Of course, the food
police are going to have to find me first. (chuckles) Yeah. We made two pounds of them
so about six burgers here. Just shape them up a little bit. Geez, you know all about that. (police sirens) Yeah, you just find us. They can smell us, but they can't find us. (chuckles) All right, let's put these
burgers on the grill. Directly over the hot coals
here and we're going to be cooking them to just about medium. Oh yeah. There you go. (intense guitar music) Sausage is coming along. Bacon is done. We're going to pull it off the grill now. Oh yeah. Getting hungry or what? While we're waiting for
those burgers and the sausage to finish cooking
here, we're going to chop up this bacon because you
can bet this is going into this pit pasta. He-he, yeah. Never enough bacon. Just chop it up like that. Put it aside. I think these sausage is done here so we're going to continue
to cook these burgers. We're going to move them
opposite the hot coals. Before this sausage is
pulled off the grill we're going to sear it
just for a minute or two each side. This is where those skewer
handles come in handy. Yeah, take a look at that. Just put that on a sandwich
right now you'll be good. We'll just flip it. Do you smell that? It smells good. Just a little bit more to go. I say this sausage is done. I'ma pull it off the grill. Burgers are going to take
a couple more minutes. What we're going to do
here is we're going to chop up this sausage
here for this pit pasta. Ooh. You can chop them as large
chunks or real small chunks. It will be up to you. Good enough. No cheating. Now let's cook up the
pasta because we're almost done with the preparation
here and I've got some real rolling and hot water there. It's boiling, right, and I'm
going to throw in some salt. Maybe a tablespoon of
salt into this water. Want to flavor up that water, all right? Here I have a pasta. This is a large pasta. This is what they call rigatoni. They come in various
sizes, but you want a pasta like this because it
really hangs onto the meat. Yeah. You know about that. You don't want any puny
pasta in this dish here. Get yourself some rigatoni
or even ziti would work. Look at that. Yeah. It won't take long. We're going to be cooking it al dente. Firm. You know all about that though, right? Cooking your pasta. (guitar music) All right. These burgers are done. We're going to pull them off the grill. We got all the meat prep now. Like I said, this is not your
Aunty Beatty's casserole dish. (chuckles) Yeah, this is really a meat pasta dish. Let's check on this pasta. You still want it somewhat firm. You don't want to
overcook it because we're going to be throwing
it in a black iron pot here for a while to continue to cook. The pasta is done. Shut off the heat. Here I've got a black iron pan. Going to throw a little bit of cooking oil in there because those veggies we just chopped up, we want to saute them just a little bit. Got the green bell pepper going in there. The onion and the jalapenos. We'll wait on the garlic because we don't want to burn the garlic. Now like I said you
don't need to use three or four jalapenos because
this is going to definitely be a spicy dish so you can leave it out if you want to, but
definitely add some jalapenos in this pit pasta. Now what I'm doing is I'm
draining the pasta, right? I don't want it to cook anymore. (lively music) Nothing like hanging at the pit. Cooking up some pit pasta. All right, we drained it. Throw it back in. You know all about making pasta, but I'm showing this for the newbies out there. Just around the pit for the first time. Now into the pot I'm going to throw a little bit of veggie oil just to keep the pasta from sticking. We just want it to sit there. Perfect. Al dente. Now the veggies are sauteing. Yeah, now I'm going to add that garlic. Just like I said, three or
four cloves of garlic in there. Get it to where the onions are
a bit translucent, all right? Won't take long. Now we're going to add
some spice to this and this is Italian seasoning and it's just a blend of spices including thyme, rosemary, sage, oregano, some basil. It's called Italian seasoning. Here I'm throwing in
about a tablespoon of red pepper flakes. I told you, the theme of
this pit pasta is the heat. You want to just cook it up
just for another minute or so. Now we're going to add some sauce. We got two large jars of sauce. It'll be about 32 ounce jars of sauce so we're using about 64 ounces
of sauce give or take. Use what sauce you like. Now to this we're adding
the burger and the only way to do it is to crush
it up with your hands. Now this is where the food police come in. Yeah. Yeah, simple enough. Break up real easy, man. Give it a little mix. Looks good enough to eat already. (chuckles) But nope. Now we're adding the pound
of smoked bacon, oh yeah. Just get it right in there. Here, we're putting in a
couple pounds of that sausage. Give it a good mix again. Now, let's add the pasta. It'll be about a pound and a half of pasta in all that'd be going in this pan. Now, if your pan is
larger of course you use all two pounds of it. Of course this dish is
going to weigh about 30 or 40 pounds when we're done, huh? (chuckles) Oh yeah. (guitar music) Right. So you serve it up or hold it. It's time to put on three different kinds of cheeses, all right, and you use what cheese you like. Here I have a habanero cheese. Again, we're staying with the heat. You can just use a regular
cheddar or whatever. Now here I've got some Parmesan cheese. A grated Parmesan. Like that, all right. There's a couple of cups going in. Last, but not least, here
we got some Mozzarella. We're going to spread it on thick. Now this is what we call pit pasta. We're going to put opposite the hot coals and we're going to let it bake now. It'll take maybe 30 minutes
to get that cheese melted. 350 degrees Fahrenheit. Woah. Take a look at that. I say it's time to eat. Got the garlic bread. Serve what size you want. Scoop some of this out. Now you bring this
casserole dish like I said to your next family picnic. (chuckles) Yeah, they're going to remember you. Take a look at that, huh? That's about one serving. You know what? As always, I do apologize
for eating in front of you like this, but this
here is pit master privilege. (grunts) Damn. (police sirens) The next time you're
looking for a pasta recipe for your BBQ you check out BBQPitBoys.com. (crow caws)
