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a hamburger bun piled with glossy dark reddish-brown barbecue sloppy joe filling made of fine ground-meat crumbles on a plain plate
Andre Lewis

BBQ Sloppy Joes

A little ground pork keeps this grill-pan filling juicy, while molasses, mustard and smoked paprika give the sauce a barbecue flavor without needing a bottle of finished barbecue sauce. Brown the meat over the hotter part of the grill, then move the skillet away from the direct heat while the sauce reduces. Watch the bottom. Sugary sauce can catch before it looks thick on top, and a brief stir is easier than scraping a scorched layer into the filling. Toast the buns at the end so their cut faces are ready to hold the hot meat.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1/2 lb 90% lean ground beef
  • 1/2 lb ground pork
  • 1/2 small red onion finely diced
  • 1/2 cup ketchup
  • 1 tbsp unsulfured molasses
  • 1 tbsp apple cider vinegar
  • 1 tsp yellow mustard
  • 1 tsp Worcestershire sauce
  • 1/2 tsp smoked paprika
  • 1/2 tsp fine salt
  • 1/4 tsp black pepper
  • 1/4 cup water
  • 4 sturdy hamburger buns split

Method
 

  1. Heat an outdoor grill to medium, about 400°F, with a direct-heat area and a cooler indirect area. Warm a 10-inch cast-iron skillet over the direct heat for 3 minutes.
  2. Add beef, pork and onion and cook for 8 to 10 minutes, breaking the meat into crumbles, until both meats reach 160°F. Lift the pan off the heat and spoon away excess fat.
  3. Stir in ketchup, molasses, vinegar, mustard, Worcestershire, paprika, salt, pepper and water. Move the skillet to indirect heat and close the grill lid.
  4. Cook for 10 to 15 minutes, stirring every few minutes, until the sauce clings to the meat; lower the grill heat if the bottom starts sticking.
  5. Toast the cut sides of the buns over direct heat for 1 to 2 minutes, divide the filling among them and serve.