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Welcome to our newest member, SmokyOkie
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  1. #1
    Join Date
    Aug 2010
    Location
    USA, Michigan
    Posts
    593

    Default Good ole Sloppy Joe's

    Here's the Ingredient's List for the sloppy Joe's ( I've decided to buy store bought bread, I don't have enough time to make rolls from scratch today.)

    1 pound of Ground Angus beef.
    3 garlic cloves, chopped.
    1 Ancient sweet red pepper, small diced.
    1/2 Green bell pepper, small/medium diced.
    1 medium sized onion, small diced.
    1 Dried Avocado leaf .
    1 t Fresh Ground Black Pepper.
    1 cup of Chicken Stock.
    1 12 0z of tomato paste, ( Use almost a 1/2 can of Tomato paste )
    Salt TT.
    3-4 T Olive Oil.

    Step 1. Dice the Garlic cloves
    Step 2. Dice the Onion.
    Step 3. Have the pan on Low/medium heat with the Olive oil ready.
    Step 4. Add the Garlic and the onion's, Sauté, on LOW heat for about 8 minutes.
    Step 5. Add the Green bell pepper, Red Pepper, Avocado leaf, Black ground pepper and the ground beef.
    Step 6. Add the mushrooms when it's browned. Let simmer for another 8 minutes, On low.
    Step 6. Add a half can of Tomato Paste., stir until it's completely marinaded with the beef mix. Let simmer for another 5 minutes.
    Step 7. Add the Chicken Stock, Stir until fully mixed, Let cook another 5 minutes, turn stove off after that.

    Take the Avocado leaf out prier to serving.



    Garlic diced.


    Onion diced.


    Pan heated with Olive Oil. Added the onion and garlic.


    The chicken Stock. ( I make my own but I was lazy today )


    Mushrooms.


    Tomato paste.


    The Pre mix mix.


    Rest of the stuff.


    Avocado Leaf. By now it's done.


    Now it's ready to serve.


    The rest of pics will be posted after dinner.
    I didn't claw my way up the food chain just to eat vegetables

  2. #2
    SmokyOkie Guest

    Default

    Sounds good to me, but it lacks ketchup, brown sugar, vinegar and Worcestershire to meet our definition of sloppy joe's.

    We make it both with ground meat and shredded chuck meat.

    Do you grill your buns with butter before you load them up?

    Also, do you think one could substitute a little anise seed for the avocado leaf?

  3. #3
    Join Date
    Aug 2010
    Location
    USA, Michigan
    Posts
    593

    Default

    Quote Originally Posted by SmokyOkie View Post
    Sounds good to me, but it lacks ketchup, brown sugar, vinegar and Worcestershire to meet our definition of sloppy joe's.

    We make it both with ground meat and shredded chuck meat.

    Do you grill your buns with butter before you load them up?

    Also, do you think one could substitute a little anise seed for the avocado leaf?
    You can do pretty much anything, Smoky.

    The rules of Sloppy Joe's are not written in stone.
    I prefer this method my mom taught me to keep the salt down.
    And I think it tastes a little better then the store purchased Joe.

    I will be toasting them over the indoor griddle with butter, and I will add a touch of garlic on my toasted bun.
    I forgot the Ground pork, Thank you for the reminder Smoky.
    I didn't claw my way up the food chain just to eat vegetables

  4. #4
    Join Date
    Oct 2008
    Location
    Ruskin, FL
    Posts
    6,290

    Default

    Looks like loose meat sammich meat...
    I love sloppy, sloppy joes..
    Nice work.
    ~Brian~
    BBQ Jones comp team
    KCBS Member
    KCBS CBJ

  5. #5
    Join Date
    Aug 2010
    Location
    USA, Michigan
    Posts
    593

    Default

    Quote Originally Posted by Joneser View Post
    Looks like loose meat sammich meat...
    I love sloppy, sloppy joes..
    Nice work.
    Thanks Brian, Man working in the kitchen or out door make shift kitchen like with Mise en plaze is totally awesome
    I didn't claw my way up the food chain just to eat vegetables

  6. #6
    Join Date
    Mar 2010
    Location
    Central Illinois
    Posts
    112

    Default

    Mmmm, Sloppy Joes!! Looks good. That reminds me I need to make them very soon!
    Cheers!
    ________________________________________
    Char-Griller Professional with side firebox
    Weber One-Touch Gold 18.5”
    Pyrex professional digital therm
    Acurite Wally World digital therm
    Beer making equipment

    [SIGPIC][/SIGPIC]

  7. #7
    Join Date
    Dec 2008
    Location
    St. Petersburg, Fl.
    Posts
    4,717

    Default

    Lookin' good.
    Jim

  8. #8
    Join Date
    Aug 2010
    Location
    USA, Michigan
    Posts
    593

    Default

    Thank's gang,

    This is my process for doing twice fried fries.

    I season the fries with my rub.
    I set the oven to 400.f.

    Bake them for 25 minutes on 400.f

    Then let them cool down and then I give them a fat & hot bath


    Getting the ole do up to temp.


    Prepping the fries. ( Yes I know I am cheating tonight )


    More prep.


    final prep letting them rest for a few minutes ( mostly to dry off some )


    Bagging the fries for the season.


    Seasoned well.


    And


    Also a little veggie oil on the fries before it hit's the oven for the first baking / frying.


    The fries ready for it's first fat & hot bath.


    The do is ready, thermo @375.f



    First tasty batch of fries.


    Final Batch of fries, do is cooling off now.
    I didn't claw my way up the food chain just to eat vegetables

  9. #9
    SmokyOkie Guest

    Default

    Lookin good Derek. Do you save your oil?

    Have you ever tried draining them on a rack in the sheet pan instead of on a paper towel?

  10. #10
    Join Date
    Aug 2010
    Location
    USA, Michigan
    Posts
    593

    Default

    Quote Originally Posted by SmokyOkie View Post
    Lookin good Derek. Do you save your oil?

    Have you ever tried draining them on a rack in the sheet pan instead of on a paper towel?
    I have thought about that Smoky,

    And I do save my oil after I drain it. ( I am not sure how long it can save for in the fridge though ) So I end up throwing it out about 5-6 uses.
    I didn't claw my way up the food chain just to eat vegetables

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