I wanted to leave you with something different this weekend. And it doesn't get much different than a recipe for Barbecue Spaghetti.

This recipe comes from the award winning book, "Peace, Love and Barbecue", co-written by competitive barbecue legend Mike Mills.

Mike's a four-time World Champion in the rib category. And he's the only three-time World Grand Champion of Memphis in May, considered by many to be the granddaddy of barbecue competition. He's also got Top Secret Security Clearance to board Air Force One, because when the President wants barbecue, he calls Mike. So if Mike says it's ok to barbecue spaghetti, I'm not going to argue with him. The recipe is below, and I guarantee it'll start some conversations the first time you make it. And his book is one of the most comprehensive I've ever read on barbecuing. Besides the recipes, he includes things like tips for choosing equipment, setting up your barbecue, getting the right fire going, and prepping your meat. You can get it on Mike's site, www.memphis-bbq.com, along with additional award winning recipes.

Barbecue Spaghetti

1/2 cup olive oil
2 large onions, diced
1 clove garlic, chopped
1 can (4 ounces) diced tomatoes
1 can (3 ounces) tomato paste
1/4 cup sugar
1 tablespoon finely chopped fresh oregano
1 tablespoon chopped fresh basil
3/4 to 1 cup barbecue sauce
1 1/2 teaspoons kosher salt, finely ground
1 cup pulled pork (optional)
1 box (16 ounces) spaghetti

Heat the olive oil in a medium skillet over medium-high heat. Add the onions and garlic and cook for 3 to 5 minutes, until the onions are translucent. Add the tomatoes and tomato paste and simmer for 5 minutes or so. Add the sugar, oregano, and basil. Simmer for another 5 minutes and remove from heat. Stir in the barbecue sauce and salt to taste. Blend with a hand mixer until smooth. Add the pulled pork, if desired, and stir to combine.

Cook the spaghetti according to the directions on the box. Al dente is preferred. Pour into a colander and drain well, but do not rinse.

Pour the drained spaghetti into a large bowl and toss with the sauce. Serve immediately.

Serves 6