Grown Up Sloppy Joes
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- เผยแพร่เมื่อ 1 มิ.ย. 2024
- Think of this recipe as a sloppy Joe with its shirt tucked in. It has a day job now, but still likes to party. You can get my favorite cookware from Made In today with a 15% off discount using my link: madein.cc/brianlagerstrom
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-- RECIPE --
▪1lb/.5kg 80/20 ground beef
▪1g or 1/4tsp baking soda
▪100g or 1 large or 2 small poblano peppers small diced
▪150g or 1 large yellow or white onion, small diced
▪Olive oil
▪5g or 1tsp salt
▪5g or 1 1/2tsp onion powder
▪5g or 1tsp garlic powder
▪2g or 1tsp black pepper
▪5g or 1 3/4tsp paprika
▪Pinch of Chile flakes
▪10g or 1 1/2Tbsp flour (all purpose or gluten free blend)
▪50g or 3Tbsp tomato paste
▪50g or 3Tbsp ketchup
▪15g or 2Tbsp yellow mustard
▪15g or 2 1/2-3tsp brown sugar
▪50g or 3 1/2Tbsp worcestershire
▪20g or 1 1/2Tbsp red wine vinegar
▪10g or 1 ½tsp better than bouillon beef paste
▪350g or 1 1/2c stock (chicken or beef)
Add beef to a bowl with baking soda and mix thoroughly to incorporate.
Preheat a large nonstick pan over medium high. Add a squeeze (Tbsp or so) of olive oil followed by diced onions, poblanos, and a pinch of salt. Saute for 3-4 mins, stirring often. When veg has softened a bit and has started to brown, add in beef/baking soda mix, using a meat musher or wooden spoon to break up meat into small pieces. When beef is broken down well and is beginning to brown, add salt (5g), onion powder, garlic powder, pepper, paprika, and chile flake. Stir to combine and cook for about 30 seconds.
Add flour and stir to combine and cook for a few seconds. Add tomato products, mustard, brown sugar, worchestershire, vinegar, bouillon, and stock. Stir to combine. Bring to a simmer then reduce heat to medium low to reduce for about 10-12 minutes, continuing to stir and break up meat as sauce reduces. Taste for seasoning and add salt if needed.
Serve on toasted brioche bun.
--
🎧MUSIC:
EPIDEMIC SOUND. Free trial available at: www.epidemicsound.com/referra...
CHAPTERS
0:00 Intro & Manwich tasting
1:28 Cooking the beef
3:46 Seasoning/sauce
5:00 The nonstick cookware i’m using (#ad)
6:05 Finishing the sloppy joe mixture and tasting
7:09 Putting it together
8:20 Let’s eat this thing
#sloppyjoe #sloppyjoseph #schoollunch
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support! - แนวปฏิบัติและการใช้ชีวิต
He’s not your average Joe… messy but sophisticated… grit with a touch of grace… someone you want your parents to meet.
He's a suitor.
So... my husband?
thank you :P
haha! this comment, 👏👏👏
To meat*
My husband absolutely HATES sloppy joes, I guess he had one to many of the old school cafeteria kind back in the day. I watched your remake Sloppy Joseph and knew I had to try it. I gained his buy in and to my amazement he even assisted. We made one change omitting the peppers as he is not a pepper fan of any kind, but kept everything else the same. WOW..WOW..WOW, he said we "hit this out of the park". He absolutely loved it, as I did. It has great flavor, and hits on all notes. This will become a staple in our household. Thank you so much for your recipes and inspiration. This was just fabulous!!!!
You have made your husband sound like a " limp-wrist " is his name Jean ?
I just made your Sloppy Joseph... I totally LOVED it! To be honest, I haven't even thought about Sloppy Joes for decades, let alone eaten one. Your version is even better than my cherished memories of my happy childhood! The wife, who has never had them, was also amazed at how delicious it actually is! Thank you!
Agreed!!!!!!
I grew up eating homemade sloppies, never "Manwich". Your recipe is very similar to the way my dad always made it! Looks yummy!!!
Yep, my wife's recipe from her grandma is close to this.
Sloppy Joes are one of those childhood nostalgia foods for me. I've tried making them from scratch in the past and they never quite turned out. Excited to try this recipe!
Same, I have about 5 kinds with this being as close to my base I can only say the only thing I may add is strangely more Worcestershire sauce despite the fact a lot was used or a fairly large quantity of black pepper.
Other than that variations I have are spicy by adding some for of chili flakes, Picked by using pickled onions and peppers, One that just adds pastrami seasoning, and one that adds cheese into the sauce, oh and this is something that can be improved by Freitos or something like them
Same. Sloppy Joes on cheap buns always does it for me.
@@n0etic_f0x More Worcestershire sauce seems like the #1 way to make whatever traditional midwestern american/grandma's recipe meal you're making taste more like you remember lol
@@mrastleysghost probably, I remember loving Manwich as a *very* young kid but I eventually found it… boring. I started to make mine spicy as all hell but I also ran away from home at 16 and made ultimate cheep versions of it and Worcestershire sauce was an amazing thing to have because it has a lot of flavor so you are right.
@@n0etic_f0x a cheep version? Like with chicken?
My favorite meal at Woolworths department store for 59 cents , chips and a coke in the 60’s
You’re showing your age here. Had I known they served this at the 5 and dime my life would have been so much better 😊
Used this video to help me make my first Sloppy Joes. While I could not follow the recipe exactly, used slightly different ingredients plus the video's techniques to make this and well it surprised me how much I liked it. Used more onion, added carrots, a whole fresh tomato and jalapenos (removed seeds/pith), but the key techniques of 1gr baking soda, plus adding the flour helped bring it all together. While not perfect, I surprised myself how much I liked it and will make it again using this video. Thanks for posting Brian. You are 100x the cook I am but I watch and learn as best I can.
My late husband LOVED Manwich, and honestly it's not awful. I'm sure your recipe is delish!
Lol Ikr? Manwhiches are delicious! 😍
Anyone saying otherwise can fight me! Except for Brian, I guess I'll give him a pass 😉
I use the musher to breakdown canned whole tomatoes when making sauce. So it is actually a multi use tool
Yup! I hammer nails with mine!
You can most likely mush avocado with it as well.
Add "makeshift cocktail muddler" to the list (just go easy with it).
Maybe u can use it to froth hot chocolate too?
And unclog toilets.
I love your videos, I have like 15 recipes bookmarked and I make 5 of them monthly. Keep up the good work!
That is awesome! Thanks for watching
Seconded! Brian's recipes are my most used out of any source, by far
Shrimp etoufee and stir fry lo mein with thin spaghetti are in my weekly rotation
Great "SJ" recipe. My gramp's recipe is similar, though after preparing the meat sauce and prepared Brioche buns (toasted buns is a must), he would wrap the finished sandwiches in WAX paper, individually, to allow sandwiches to steam for 5 minutes (covered with a clean dish towel); then serve, allowing guests to open their sandwich wrappings to enjoy delicious goodness. Heaven.
Wow, that sounds like a great hack! 😋
Who on here is old enough to remember the tv show Family Affair? If anyone does remember the show you will know Mr. French used to call Sloppy Joes “Untidy Samuels”. 😂
I love sloppy Joe! 😂 As a kid my mom made the Manwich version and I loved it then but, as an adult I make it homemade for my own kids. This is very similar to how I make it but I gotta have a red bell pepper in there, lol. Definitely need to try the baking soda tip though! Great video 😊
I love watching Americans trying to pronounce Worcestershire sauce. They never get close but it is fun to watch :)
I heard one guy from the South say, "Wash your sister" Being from the South as well, I have to agree.
@@DeploraBill59 🤣
We have our own pronunciations here so it's not a matter of "getting it close". It's like Brits say kel-tick and Americans say sell-tick for Celtic. Neither one is "never get close". Each is as it is to be pronounced.
@BillGreenAZ Except you all tend to get it incorrect in different ways which kind of undoes that argument.
It is not a case of having your own pronunciation. There is correct pronunciation and incorrect pronunciation.
It is an English name. You either get it right, or you do not.
@@kurt5079, Celtic is a name that relates to a specific group of people in a certain geographic location. It's an example of a geographically-based name that is pronounced differently where both pronunciations are correct depending upon who is speaking it. Same thing with this word. When you add the "r" sound to the end of "America", are you pronouncing it wrong? No. It is correct British pronunciation.
Thank you for adding specific and precise instructions 😊
You earned my upvote as soon as you used the word "unctuous".
Uhhhh - I made Manwich last week and thought "I wish Brian had a SJ vid" Beautiful timing!
Looks really good. Giving this a try very soon.
Just made these yummo! The baking soda made all the difference. Thanks for the recipe and tips.
Bri, we made this and it's a hit. I haven't had sloppy joes in like ten years but this was really good. We put it over baked potatoes two days later and it was like shepherd's pie. Thanks
At 77 I may be the the most experienced sloppy Joe chef in the world, I made my first sloppy joe at age 13, when our mom went to work and I make it on average about once a month. I have been to Key West several times and always go to the original Sloppy Joes and have their recipe, which I rarely use anymore. The original has grown from a very small bar to a very large restaurant with a stage and entertainment. I love the original, however I choose to change mine several ways for variety and even make a sloppy José with taco seasoning.
I have used Manwich Bold before, but did not know they had a recipe on the can as I have never looked. The only time I look at a recipe is for ideas, as I cook to taste only. I can't provide recipes for my dishes as I never make them the same way twice other than by accident and don't realize it. I always cook my Joe down too, so it will stay on the bun, and use a spoon to mash the inside of the toasted bun into a concave to allow more Joe with less droppings on your plate to lick off.
I just call it the W sauce now and most everyone knows what I am talking about.) I have added Rotel or diced tomatoes at times also for variety or even a can of Wolf's chili as I make about twice the amount as you do...
Chili burgers are awesome too.
Funny!! I've lived near Worcester ma most of my life. We pronounce the sauce 'wou-stah-sheer'. The wou part is like the beginning of would. Ok, sloppy now in this weeks meal plan - I'll shut up now. Thank you Brian!
You got your wusta sauce and your roosta sauce (sriracha); both important, but don't get em confused!
Lol as a mass native too thats how I say the sauce!
Thanks for updating the Sloppy Joe recipe. I love them and make them frequently. To me its an almost perfect sandwich, your twist takes it even closer. I think the Sloppy Joseph with American cheese and Sweet Pickles slices does make it a perfect sandwich. Thanks so much.
I literally just made this, it was delicious!! Love the channel.
Wait, what the hell. Just yesterday I was in a chat room and someone mentioned Sloppy Joes, and I thought about how I hadn't had one in forever. I was literally planning today to do some research into making an elevated version of one (I never really liked them as a kid much, but they are nostalgic) and here you are waiting for me. Thanks!
Riggght?!? Same situation for me when he dropped the Eggs Benny recipe.
Hey Bri, that is a pretty decent Sloppy Joseph. You nailed the description of ketchup and taco sauce. My roommate loves sloppy Joe's, so I think I'm going to use this one soon. BTW, brioche buns are perfect for this! Thanks, Mayne!!!
My grandma called these _loose meat_ sandwiches and we ate them on plain, white bread and loved 'em! Best on a cold Sunday after playing in the snow and sipping hot cocoa wither a shot of her brandy mixed in.
A very helpful approach to useful cooking instruction. Many thanks.
Love this recipe. Very similar to what I do. Great tip on the soda, Ill have to try that
Just made this tonight. It was outstanding! My daughter who will never try anything just demolished one. Thanks, keep them coming.
Congratulations, you're becoming a grand dad!
@@xmuzel the fuck?
Just made 4 batches of this recipe for hubby and son and friends to take on a guys trip. Turned out so much better than any I've tried in the past. Really appreciate the weight measurements so I know I end up with exactly what is needed.
Brian, this is a staple in our home and has been for a long time. I use ground poultry. I make huge batches and we freeze it for fast weeknight meals. Love this recipe, thanks!
We have sloppy joes all the time at home because they are fast, but we've never used a can mixture. It's always been ketchup, mustard, worchestershire, and molasses/brown sugar. And I throw on a slice of American cheese and some pickles because I want it like a burger. I've always loved how we make them and can't stand the standard sloppy joes. This sounds incredible though, will have to give it a shot.
Sounds delicious
This looks and sounds incredible! Definitely trying this one soon! Every week I end making at least one of your recipes...this week is hummus and english muffins for some excellent breakfast sandwiches.
I have made this version of "sloppy Joes" a couple of times now. So good. I have been asked to make them for our Christmas Eve gathering. Also I bought the "meat masher/potato masher." Serious game changer for preparing things that need to be mashed. I love it so much I bought one for our best friend. She was amazed when she made spaghetti sauce last week. Thanks Brian!
Made this 2 days ago, it was fantastic, thank you very much.
One of those recipes I went straight out to get ingredients for. Turned out great!
This was pure🔥 I had to add crispy onion tanglers to it to take it even more to the next level
Finally got around to making this! And good lourde was it great, thank you for the wonderful weekend (and leftovers!!!)
Man I decided to make this and it was awesome and I really like your other videos as well. Thanks for making easy to follow cooking videos Brian
Love it! I'm going to make it vegan with Beyond and swap the onion with diced carrots for a little sweetness and color
Or use both onion and carrot.
I loved sloppy joes as a kid but I kept trying them as an adult and they were just so sweet. I’m going to try this recipe. I usually do what I call a “sloppy Phil” with onion, bell pepper, mushroom, Worcestershire sauce, beef broth, provolone cheese and then thickened with a little cornstarch.
This recipe looks much more traditional and I’m excited to give it a try.
Do you melt the provolone cheese into the meat or do you put a slice on the bun with the meat? Sloppy Phil sounds pretty good actually!
@@brassmulehaha both. I usually melt about 1-2 slices into the meat which really just helps to bind it, and then add a slice to the burger bun.
I also usually use ground turkey because it works fine with the ground turkey and it offsets the amount of fat and calories from the cheese
I just made this and its awesome! Thank you!
I made this for 4th of July this year, and it was SO GOOD!!!
The laugh when you bit it is excellent! What a fun video. Always love seeing Lorn in there as well giving the gluten free thumbs up (from a fellow Celiac!).
Wasn’t there flour in it?
@@timtyndall4025 when he added the flour in, he noted that it was gluten free flour.
@@slamdunkgator915 did he? I’ll have to re-watch. If so I apologize.
@@timtyndall4025 no need to apologize. It's at the 4:03 mark of the video
@@slamdunkgator915 he said AP flour, but on the screen it noted using regular or GF flour. There’s obviously no way to know which one was used w/o him saying. Some of those little notes are too small to see or notice.
Made this last night and it was fantastic! My ma made a version very similar to this growing up, but this takes the cake (sorry mom!). We used King's Hawaiian rolls for the bread and the combo was ballin.
The gamechangers here:
- Baking soda in the beef really makes a difference!
- Poblano peppers - adds a 'depth' to sloppy joes that I didn't know I needed.
Well done Bri!
Just made it. Really good!
Just made these, fantastic recipe as always!
I tried this tonight - doubled the recipe to have enough for the family + leftovers. Absolutely wonderful flavor but still far too much liquid, despite reducing the beef broth to 2 cups instead of 3, and still simmering for 10-12 minutes. We ended up eating ours like an open-faced sandwich or like biscuits and gravy. And, yes, the skillet toasted brioche buns were a fantastic addition. I'm not knocking the recipe, just stating how it turned out for me when I doubled it. I absolutely want to make this again.
you must be a Biden supporter, all you have to do is simmer longer.
If you double this then you'll either need a much larger skillet, or you'll need to simmer to reduce for a LOT longer. The ratio of volume to surface area controls how quickly you can evaporate the water out, and when you put more stuff in the pan then the volume goes up but the exposed surface area doesn't.
Next time maybe try doubling everything but the water, since it's there only to help everything mix evenly while you're boiling it off.
If you're using pre-diluted stock, maybe double it as usual but pre-simmer it to reduce by half or so before adding. Use low-sodium stock here, just in case!
Doubling it means you're doubling the volume but you likely didn't double your pan size so you have a lot smaller ratio of surface area to volume for the evaporation of liquid from the simmer. So you'll have to simmer it for quite a bit longer. Could also maybe make a roux with more flour or cornstarch to help.
I won’t lie manwich really got me through college
So close to 1M!!! Congrats dude! Your content is great!
Just made this, I figure I got it ~90% right, and it was delicious! Great upgrade to a classic.
Everything you cook is like you’re reading my mind. Videos are so timely for what I want to cook 👨🍳
Thank you Brian. I've been dying for a more grown up (less processed/corn syurpy) sloopy joe! I've been craving one for nostalgias sake.
THESE WERE THE BEST SLOPPY JOES OR JOSEPH I HAVE SINCERELY EVER HAD!! THANK YOU 😊😊😊
Definitely making this
Thank you
Hey Bri I made your chocolate fudge cake and blt loaf for my family this weekend. And they really loved it. Thanks for getting me stoked on cooking man
I considered it the ultimate treat when one of these were on my public school lunch menu back in the day... and I mean the early 80s.
They were the best. Im 52 , was in California and Texas during young school years when hot lunch was served.. Had similar both states late 70’s-80’s. I still make them today to mimic. 💪🏼
Made these today….phenomenal!
Wow, just finished eating these.. amazing 👏
Yet another Worcestershire Sauce pronunciation explainer. I love your work Bri, you're my favourite TH-cam cook. Slick, understandable, fun and very knowledgeable. The sauce pronunciation thing though; I guess you knew that you'd get a lot of 'advice' on this topic. 'Worch' is good; I like it and no one has any problem pronouncing that. I'm a Brit and it’s pronunciation comes easy to me so here goes the explainer.
Just as New York's Greenwich Village spelling bears little relationship to its pronunciation (Greenwich is also a suburb of London and pronounced ‘grennitch’ just like in NY) Worcestershire Sauce is used differently to it’s spelling. There are two options. The easy on that most Brits use is ‘Wooster’ with ‘woos’ pronounced like ‘puss’ for cats. Don’t ask why; it’s just one of those place names that gets distorted over time.
The slightly longer version is ‘woostisher’. Or more phonetically ‘wus-tish-er’. The shire (or ‘er’) bit is like a county name added onto the end of a town name. Anyhoo; put simply, you can use ‘wusster’ or ‘wustisher’ or new to the cannon ‘worch’!
Anyhoo, apologies for the pedantry but hope this helps. xxx
I lived in Worcester, Massachusetts
worster
wister
Or skip it all and just call it the ole L&P
Absolutely correct mate. I assume it's similar to how Gloucester is used.
@@prioris55555 Went to college there. I'm going with "Woostah-sheer", but I'm probably in the minority!
@@linux230 Ayuh, Glosstah.
Big Like! Not because I'm going to make this recipe (on a darn diet, cutting down calories to minimum) but the technique and reasoning for each step or ingredient, and the accurate measurements that assure watchers can arrive at the same results - these all make this video really good. Thanks. It is so good it can serve even as a start-point for different things than "Sloppy Joseph"
I bet it is good with ground turkey or at least 1/2 turkey and 1/2 hamburg meat. Plus I am going to use a lower calorie choice of bread and/or just throw it over a baked potato or some steamed vegetables. I have to watch my diet too as per my Dr's instructions. I just found this channel, though, and it is awesome. He puts alot of work into his videos. 👍
if you go keto and dont eat it with bread this can actually be something you always eat
@@barbados3592 I'm on keto, and this recipe has WAY too much sugar in it, nevermind the bread.
Between the ketchup (25% sugar), the worcestershire sauce (full of sugar), the bullion has sugar in it, and the actual brown sugar, this recipe is nowhere near keto. Hilarious, being that he pointed out the HFCS/sugars in the can of Manwich.
You could use sugar free ketchup, and bragg aminos instead of worcestershire (maybe add some fish sauce), skip the bullion paste (no SF subs), and use erythritol/allulose with a dram or two of toffee flavored stevia instead of the brown sugar. You'll also have to use xanthan or guar as your thickener instead of flour.
This looks soooo good!
Sloppylicious. Loved your version. 👍👍👍
Worcestershire sauce was invented in England. They pronounce it like..."Wuss. Terr. Sherr" or even easier..."Wooster Sure". Other than that, the recipe looks fab! I'm curious to see how much heat the poblano brings. I don't care for too much heat, but like bland even less. Thanks for the recipe!
When is the term WISH SAUCE gonna stick? :)
Central Massachusetts residents unite, it's WUSS-TA-SHER 👌👌
My approximation is "wurr-sturr-sheer" (though the second R tends to get elided).
Pretty close actually but as a resident Brit, the R's aren't as pronounced. Best attempt at typing it would be Wuh Stuh-Shuh Sauce but said fairly quickly. There's a slight gap between the the Wuh and the Stuh-Shuh.
Another Brit giving a shout out for Nightfly’s Brit version (obvs) but also heard plenty use same as @Andy Moran in Central MA describes.
Random tip about breaking down ground meat, if you happen to have a pastry cutter lying around I’ve found it actually works really well to separate ground meat, much easier than a spatula and not only spares you another single use tool, but stops being a single use tool itself! Just be careful using it as I’ve found you can very easily go from ground meat texture to borderline fine sand pretty quickly with it.
Pastry cutter is known as a feta crumbler in my kitchen.
is it a plastic pastry cutter? looks like it would be bad for stick-free pans
@@markheinle6319 it’s metal, like 9 bucks on Amazon. In my experience you don’t have to press super hard or press it forward like a cutting motion so it doesn’t really scrape the bottom. I use it more like a potato masher for meat, which is also a decent sub to break up ground meat
My family's ancestral recipe had five ingredients: ground beef, onion, ketchup, French's style yellow prepared mustard, and Worstershire sauce.
Looks SO delicious!!!😋
Just imagine walking down the street and seeing a man drinking worcestershire sauce out of a bottle with a sripey straw and tell me you wouldn't do a triple take...
My thought exactly!
Don’t forget toppings! Pickles are a must for me with sloppy Joes and cheese too especially if it can get a bit of a melt to it
Ohhh yes cheese please! Gotta try the pickles next time, what type do you use?
@@AlbanAwan dill pickles is a must...
Here's what I did one day...
Take potatoes, cut them into 3/4 in cubes (quarter them and then cut to size) put some olive oil on then (just enough to cover them) combine them with spices (that will go with Manwich) of your choice in a baking dish. Bake 30 to 40 min at 375. While potatoes are baking dice onions and peppers (your choice, I just use green peppers) into skillet and cook until carmelized. Add 1LB ground beef (I used 80/20) and cook until done. Add 1 can Manwich and mix well. Cube Velveeta cheese (however much you want - I like a lot!) When potatoes are done, put the cubed Velveeta all over the potatoes then pour on the Manwich mix and bake another 20 min. Its excellent!
I just made this..... i ate four of them..... i regret nothing!
I love when you do recipes of food I came to hate during my blue collar childhood. You helped me enjoy meatloaf for the first time in over 30 years, and I'm confident that sloppy joes are about to get on my good side also.
My grandmother made the best sloppy joes, but she called it "Sweet BBQ". Nothing more than ground beef, ketchup, mustard, a little sugar, and diced sweet pickles (NOT pickle relish, hand diced sweet pickles). The secret was to cook it for about half an hour, adding water if it got too dry. The sugar would caramelize just a little, and the sweet pickles would soak up some of the beef fat and get super savory. Thick sauce, not too sweet, not too sloppy to eat on a bun. She would make 3 or 4 pounds of it for us if we were going to camp back up in the woods for a weekend. When we ran out of rolls, we'd mix it with a big can of pork and beans. It was filling and stick to your ribs goodness. I make it on occasion but it never tastes as good as when she made it for me.
AKA Manwich.
Meat masher uses: breaking up ground meat, breaking up avocado into chunky texture, break up leftover rice that has set into a large lump, breaking up butter in flour for pie crust (not the best tool for this, but it works in a pinch), mashing up beans in bean soup to help thicken. I grew up calling it "wooster"
As an amateur chief always trying to learn new things this has been the most important 8 minutes and 41 seconds I've ever spent
YAY, GF flour for Lorn! I worry about her missing out on all the amazing pizza and breads and sammys you've made for us. Trust and BELIEVE this --ish is getting made tonight!
So making this tonight for dinner. When is your cookbook coming out?!?! 👍🏻👍🏻
The dance of joy at the end can only be brought about by delicious food satisfaction!
Grew up on Sloppy Joe's and Hamburger Helper. Haven't feed either to my kids but might try this out. Looks amazing!
You know if you use a hoagie bun or hotdog bun it makes the sloppy joe more manageable. Besides, everyone knows how we love when she makes them extra sloppy for us.
If you are going to use a hotdog bun why not go ahead and make a chili hotdog replacing the the chili with this.
Go with the potato buns! They're always much softer than the brioche Ive found.
Yup..You're absolutely 💯 right
The flour did awesome, very well emulsified and compact, not very sloppy 💯
I have to try that with my son since his name is Joseph and I haven’t eaten one of those in years,thank you brother.
Made a version of this using ground chicken breast and thigh into a General Tso chicken sandwich. Used some chill crisp plus oil to add a nice balance of sweet and heat plus garlic. Made the beef version similar to this recipe but added some sharp aged cheddar cheese
those sound divine! 🤤
The laugh at 8:07 after trying a new recipe tells me everything I need to know. That's the "oh my goodness I didn't know a sloppy joe could taste this good" laugh.
HEY , that looks delicious!! Definitely going to try it. Thanks for posting. Subscribed!!
This recipe is amazing, and I love the spice level. It's at the absolute upper limit of what my girlfriend can handle. This is permanently added to my recipe book and I'm making another batch for friends this weekend.
THANK YOU FOR THIS!!! Your recipe is going up there with chef john's american goulash and also his billionaire's franks and beans as my go-to dressed-up nostalgic food for a crowd of friends / family. I already know I'm going to make this a million times. Thanks for the meat musher tip, I was thinking "this thing is so cool it could break AB's unitasker rule" and then you even pointed out that it did for you!
Any recommendations if you're not a big fan of brioche? Portuguese sweet bread? Toasted country white or sourdough?
corn tortillas 👌
@@BlackJesus8463 nice
English Muffins
I made it with his "Best Bread You can actually make at home" a few hours after he uploaded it yesterday, (Ofc #3 "Big Dog version) and it was a banger, lightly toasted, open face, adds crunch and prevents sog-through. I garnished with parsley.
I also dislike Brioche because it's too sweet for me.
@@qweqwe1324 that's awesome! gotta try it
Note regarding "Worcestershire": in Britain, the "-ce" is usually not pronounced - as in "Leicester," which is pronounced "Lester" (there are many similar examples) - so the W sauce is "Worstershire" or, rather commonly, "Wooster" (or so I have been informed by several Brits).
Regardless, I look forward to cooking this! The last time I had a hankering for Sloppy Joe's, I made the mistake of using the popular product you used for the original test.
It was not a pleasant experience.
correct 👍
I'm 58 and never have had a sloppy joe yet! Never saw the point, a burger never runs out like liquid, but yours looks delicious!
I am liking the fact that those pans are heat resistance to five hundred degrees! I will have to look into them!
Sloppy joes are a total guilty pleasure. I eat them all the time but it's not something I tell my friends about. Kind of like that one girl in college.
Wheres your sister? sauce.
Amazing video 😍 thanks for sharing
that looks AWESOME, we going to have to make this.
Made this tonight - it’s fantastic! My husband hates sloppy joes but this was a winner. We’re from from Rochester, NY, so my guy liked that the mix reminded him of garbage plate sauce (high praise!)
I can’t wait to try these!!
Looks bomb. Gonna micro this recipe to see how it is and might run this for brunch service
This looks delicious. Can't wait to try. Made philly-cheese style sloppy joes the other day and the provolone broke completely melted into the sauce and coated all the meat in cheesy goodness. You should try it.