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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-22-2009, 10:17 AM   #1
Ron_L
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Default Killer Sloppy Joe Recipe?

My wife has been feeling crappy all week and she asked for sloppy joes for dinner tomorrow. Does anyone have a killer sloppy joe recipe to share? I'm going grocery shopping later today.
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Unread 03-22-2009, 10:34 AM   #2
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I don't know about killer, but it seems that everyone in Minnesota has this one (or some variation), so it must be good! :
1 medium onion, diced small
fweck mod - couple cloves garlic, through garlic press or fine chop
1# hamberger browned with the onion and garlic, fat drained off
1 can Campbell's chicken gumbo soup
ketchup and yellow mustard, 3 tbs each or so (to taste)
fweck mod - 1 tbs horseradish
1 tbs pickle relish
simmer until thick
Wife mod - miracle whip on the buns
Mighty tasty, have once every couple of weeks
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Unread 03-22-2009, 10:47 AM   #3
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Favorite thing about Sloppy Joes- Chilli- Tacos is getting the meat grain small like a Coney Sauce. Put a lb of Hamburger in a sauce pan and add a few cups of water. Mix with hand tilll it makes like a Meat Pudding. Then put it on the heat> Browns up much faster cause the water gets hot and evenly cooks the burger. To drain, I put it right in a pasta strainer. Works very well on all things burger that you need to brown the hamburger with.

Dan
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Unread 03-22-2009, 10:55 AM   #4
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Quote:
Originally Posted by fweck View Post
I don't know about killer, but it seems that everyone in Minnesota has this one (or some variation), so it must be good! :
1 medium onion, diced small
fweck mod - couple cloves garlic, through garlic press or fine chop
1# hamberger browned with the onion and garlic, fat drained off
1 can Campbell's chicken gumbo soup
ketchup and yellow mustard, 3 tbs each or so (to taste)
fweck mod - 1 tbs horseradish
1 tbs pickle relish
simmer until thick
Wife mod - miracle whip on the buns
Mighty tasty, have once every couple of weeks
Chicken gumbo soup? Really? I'm skeptical. I'll save this and give it a try one day. I may stick with something more traditional for her dinner tomorrow.
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Unread 03-22-2009, 11:22 AM   #5
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My recipe:
1) One can of Manwich
2) Can opener
3) one ib of burger

say what you want, that chit's good.
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Unread 03-22-2009, 11:30 AM   #6
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1 tablespoon extra-virgin olive oil
2 pounds lean ground sirloin or ground turkey
1 onion, chopped
1 tablespoon steak seasoning (recommended: Montreal Steak Seasoning by McCormick)
1 tablespoon chili powder
3 tablespoons dark brown sugar
3 tablespoons Worcestershire sauce
1 (14.5-ounce) can tomato sauce
9 soft burger rolls -

Heat the extra-virgin olive oil, a turn of the pan, in a deep skillet over medium-high heat. Add meat and crumble as it browns. Add the onions to the pan and cook to soften, 5 to 6 minutes more. In a bowl mix the spices, sugar, Worcestershire and tomato sauce. Pour sauce over the meat and simmer a few minutes to combine flavors. Slop onto buns and serve.
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Unread 03-22-2009, 11:32 AM   #7
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The chiken gumbo is more of a binder, trust me it's good!
Any other midwesterners want to chime in?
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Unread 03-22-2009, 12:54 PM   #8
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I thought chicken gumbo soup was just a given.
Ya gotta try that tomorow Ron L.
Make two variations and let them be the judge.
Must be a MN thing

Dan
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Unread 03-22-2009, 01:04 PM   #9
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I am a lifelong minnesotan and never heard of that recipe.. We just brown the hamburger
with onion, some ketchup and mustard and season with a little chilli powder.

randy

PS That recipe does sound good though!
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Unread 03-22-2009, 01:07 PM   #10
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hard to beat manwich
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Unread 03-22-2009, 01:36 PM   #11
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I asked the same question a few months ago.

http://www.bbq-brethren.com/forum/sh...ght=sloppy+joe

The recipe I ended up with is in that thread. I used Mrs ~t~'s method of cooking the seasonings on top of the meat like her green chili recipe and really liked that. By the way, I've made them several more times for work and the mix freezes really good.


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Unread 03-22-2009, 03:11 PM   #12
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Quote:
Originally Posted by fweck View Post
The chiken gumbo is more of a binder, trust me it's good!
Any other midwesterners want to chime in?

It is good! That was my Grandfathers favorite recipe. He was not that fond of tomato based Sloppy joes.
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Unread 03-22-2009, 03:15 PM   #13
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Quote:
Originally Posted by WineMaster View Post
Put a lb of Hamburger in a sauce pan and add a few cups of water. Mix with hand tilll it makes like a Meat Pudding. Then put it on the heat> Browns up much faster cause the water gets hot and evenly cooks the burger. Dan
Interesting technique... meat pudding.. Since you have a blue thermopen I will have to try it since we know no one with a BLUE thermopen would lead you astray...
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Unread 03-22-2009, 03:51 PM   #14
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Quote:
Originally Posted by thirdeye View Post
I asked the same question a few months ago.

http://www.bbq-brethren.com/forum/sh...ght=sloppy+joe


The recipe I ended up with is in that thread. I used Mrs ~t~'s method of cooking the seasonings on top of the meat like her green chili recipe and really liked that. By the way, I've made them several more times for work and the mix freezes really good.
I thought I remembered a thread like that, but couldn't find it. Thanks for the link.
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Unread 03-22-2009, 07:25 PM   #15
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Ronelle, I think if you ate enough of these, they'd kill you.

Killer Sloppy Joe = Sloppy Joe on a Krispy Kreme.

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