Richard Foster's Sloppy Joes
Simple, yet flavorful recipe that has a little bit of a tangy note (which can be increased if you so desire). This was served for decades at my father-in-law's (Richard) donut shop during lunch time, and it was very popular. Just like Chili, you can cook it on the smoker if you want some good smoke flavor on it. This also goes good on hotdogs as well, with some dill pickle relish and shredded cheese!
Makes approximately 25-30 hamburger bun-sized sandwiches (depends on how high you pile it on!)
Prep time: Approximately 10 minutes
Cook time: 20-45 minutes. See note below
5lb Ground Chuck
44oz Ketchup
3/4 cup Water
5 tbls Brown Sugar
5 tbls A-1 Sauce
2 1/2 tbls White Vinegar
5 tsp Yellow Mustard
2 1/2 tsp Onion Salt
1. Combine everything, except the beef, in a bowl and whisk everything together. If using fresh onions instead of Onion Salt, see item B.
2. Let the sauce sit in the fridge for a couple hours or overnight to allow the ingredients to blend.
3. In a good sized saucepan or skillet, brown the ground beef, drain off any undesired fat.
4. Stir the contents of the bowl into the pan, simmer on low for 20-25 minutes, stirring occasionally to prevent sticking or burning, until the sauce thickens to a medium consistency (thick enough so it's not runny, and you can build a sandwich with it). If the sauce gets too thick, add a 1/2 cup water, and simmer for 5 minutes more, or until desired consistency is reached. Add more water as necessary and continue to cook.
Substitutions:
A. I sometimes use 60/40 ground beef. If you like the extra fat flavor, try this. NOTE: I'll let this simmer about 20 minutes longer, so the fatty goodness cooks in a bit!
B. Instead of Onion Salt, you can use a medium/large White Onion. Finely chopped, add it into the ground beef after browning, but let the onions carnalize before adding in the rest of the ingredients. If you go this route, also add a tsp (or so, to taste) of Kosher Salt.
C. You can also do a half and half with yellow mustard and spicy brown mustard, or all spicy brown mustard, if you want a little extra flavor.
Optional: Top with grated Sharp Cheddar Cheese and Dill Pickles! Also, a tsp of hot pepper sauce, or chopped green and/or red peppers can be added to bump up the heat and texture.
We have a 1lb recipe, but we don't know for sure if the proportions are correct. Once I can verify that, I will edit the post and include it as well.
Simple, yet flavorful recipe that has a little bit of a tangy note (which can be increased if you so desire). This was served for decades at my father-in-law's (Richard) donut shop during lunch time, and it was very popular. Just like Chili, you can cook it on the smoker if you want some good smoke flavor on it. This also goes good on hotdogs as well, with some dill pickle relish and shredded cheese!
Makes approximately 25-30 hamburger bun-sized sandwiches (depends on how high you pile it on!)
Prep time: Approximately 10 minutes
Cook time: 20-45 minutes. See note below
5lb Ground Chuck
44oz Ketchup
3/4 cup Water
5 tbls Brown Sugar
5 tbls A-1 Sauce
2 1/2 tbls White Vinegar
5 tsp Yellow Mustard
2 1/2 tsp Onion Salt
1. Combine everything, except the beef, in a bowl and whisk everything together. If using fresh onions instead of Onion Salt, see item B.
2. Let the sauce sit in the fridge for a couple hours or overnight to allow the ingredients to blend.
3. In a good sized saucepan or skillet, brown the ground beef, drain off any undesired fat.
4. Stir the contents of the bowl into the pan, simmer on low for 20-25 minutes, stirring occasionally to prevent sticking or burning, until the sauce thickens to a medium consistency (thick enough so it's not runny, and you can build a sandwich with it). If the sauce gets too thick, add a 1/2 cup water, and simmer for 5 minutes more, or until desired consistency is reached. Add more water as necessary and continue to cook.
Substitutions:
A. I sometimes use 60/40 ground beef. If you like the extra fat flavor, try this. NOTE: I'll let this simmer about 20 minutes longer, so the fatty goodness cooks in a bit!
B. Instead of Onion Salt, you can use a medium/large White Onion. Finely chopped, add it into the ground beef after browning, but let the onions carnalize before adding in the rest of the ingredients. If you go this route, also add a tsp (or so, to taste) of Kosher Salt.
C. You can also do a half and half with yellow mustard and spicy brown mustard, or all spicy brown mustard, if you want a little extra flavor.
Optional: Top with grated Sharp Cheddar Cheese and Dill Pickles! Also, a tsp of hot pepper sauce, or chopped green and/or red peppers can be added to bump up the heat and texture.
We have a 1lb recipe, but we don't know for sure if the proportions are correct. Once I can verify that, I will edit the post and include it as well.
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