Sloppy Joes

Cafe Society
81

When I started making sloppy joes I used a package of sloppy joe mix, which contained dehydrated vegetables. I quickly decided that there was absolutely no point in rehydrating dehydrated vegetables if I could simply start with fresh ones myself. I got a recipe from, I think, The Joy of Cooking, but it didn’t even contain tomatoes, so I modified the recipe myself.

Here’s pretty much what I do:

Finely chop up
One Small Onion
One Green Pepper

You can also add, or substitute
One Pepper of another color
2-3 stalks Celery

Take the ingredients and put them in a pan of heated olive oil 9you can use other kinds, but I prefer olive oil) and saute until the onion goes translucent.

Take the vegetables out into another container.

Put in a little more oil and put 1 pound of ground meat in the pan. I prefer lean ground beef, but my wife Pepper Mill insists that I used ground turkey. stir continually until the meat is fully browned and cooked.

Reduce the heat. add the sauteed vegetables. Stir until well mixed and the vegetables re-warmed.

Add one small can of tomato paste. You might want to add a little water, too. But if you add too much it will be liquid.

Add another sauce, to taste. This isn’t really necessary, and what you add can profoundly change the overall flavor. Here are various things I’ve added. I don’t recommend adding more than one of these, because they can clash.

Things I’ve added:

Worcestershire sauce
Soy Vey Kosher Teriyaki
Soy Vey Island Teriyaki
Boss Sauce hot chicken sauce (from Rochester, NY)

You might also want to add some hot chile oil, if your tastes run that way.

Reduce heat and simmer, with occasional stirring, for 15 minutes.

Serve on buns, or just by itself.

82

For me, Sloppy Joes do not contain BBQ sauce. My mother used to make her’s with Heinz Chili Sauce, adding some onion and green peppers – but she/we called it BBQs, not Sloppy Joes.

Over the years I’ve tried some of the supposed school cafeteria recipes, some of which were OK but not great.

Here is my favorite for the past several years. It’s always a hit.

83

For sauce I use half ketchup and half BBQ sauce. Ketchup (Heinz Simply) only is too sweet. BBQ sauce (Sweet Baby Ray’s) only is too strong for the kids. I’m slowly weaning then off the ketchup.

Confirming this. Ground beef isn’t done until it’s been seared. That’s when the water has been evaporated and the pan can get hotter.

I’ll drain some fat if I’m using ground beef intended for hamburgers (typically 20% fat). But for ground beef recipes I buy leaner (usually 10% fat) and then don’t drain.

84

I’m from a small town in central Illinois and I remember all the ladies using the term Barbecue for what is now known as sloppy joe.

At some point in my growing up, that changed. Perhaps when the understanding of what real bbq was took hold?

85

Indeed, it sounds like a fantasy I had in high school!

[insert rimshot here]

86

Maybe they’re talking about this place in Key West - Sloppy Joe’s

87

Now I am hungry, damn you all. :wink: :scream:

88

I’ve never encountered the term “loose meat sandwich”. From the descriptions here, I’d just call it a taco. (Not a very good taco, by the way, but core identity of a taco is crumbly meat held together by some sort of bread.)

89

Del Taco used to sell those as a “bun taco.” The only real difference between one of those and a Maid Rite was the seasonings in the beef. Well, that and the fact that the bun taco also came with shredded cheese, shredded lettuce and tomato chunks, which you don’t normally see on a loose meat sandwich.

Mike - That’s why they are also referred to as “tavern sandwiches” in some locales.

90

My husband like Manwich over hot dogs!

91

???The core identity of a taco is the tortilla.

92

I think that every time I see ground beef on a list of available pizza toppings.

93

From the USDA 1988 “Quantity Recipes for School Food Service”

Ingredients______________________50 Servings
________________________Weight__________Measure
Raw Ground Beeef_______8 lb 10 oz
Chopped Onion____________9 oz____________1.5 cups
Garlic Powder_____________________________1 Tbsp
Tomato Paste____________1 lb 12 oz________¼ #10 Can
Catsup_________________1 lb 13 oz_________¼ #10 Can
Water__________________________________1 qt 1 ¾ cups
Vinegar_________________________________1 cup 2 Tbsp
Dry Mustard______________________________2 Tbsp
Black pepper_____________________________1 tsp
Brown Sugar, Packed_______2 ¾ oz__________¼ cup 2 Tbsp

• Add Onions and Garlic Powder, Cook 5 minutes. Add remaining, mix well, simmer 25 -30 minutes

94

Yeah, I can’t say I’ve had ground beef on pizza. However, if you go to the Quad Cities many of the places there do their sausage on their pizzas in ground form. So it’s like gravelly pork and not blobs or slices of sausage. It’s odd, but I don’t mind the quirk. And they cut their pizzas right down the center and then in slices perpendicular to the cut, so you have these long somewhat skinny slices with a rounded edge.

95

Kind of like a chili dog.

96

Sometimes I use Manwich sauce in my meatloaf.

97

What do we prefer for buns?

Myself, plain (no sesame seeds) white bun, like in the OP.

98

I haven’t had one in years, and of course now I’ve got a taste for one. I know I have ground beef in the freezer, and there may be a can of Manwich in the cabinet. And if not, I’m pretty sure I have most of the raw fixings (onion, green peppers, etc). Ketchup’s the only thing I’d be missing, since I never use the stuff.

Oh, and when I was growing up I had an aunt who would jokingly refer to them as “Untidy Josephs”, just to make them sound classier.

99

As someone who’s never used Manwich, I always assumed it had the meat in it, like a can of chili.

100

Same, likely because that’s how my mother made them.

Perfect size too, and don’t feel as bad having two of them.