Barbecue Sandwiches
I love to top these saucy sandwiches with coleslaw, but they're rather tasty without, too. When choosing rolls, look for an option that is soft and not too bready so the flavor of the barbecue can truly shine.

Yield: 6-8 sandwiches


  • 1-1/2 pounds ground beef
  • 1/2 a small onion, minced
  • 1 small red pepper, finely chopped (may substitute color of choice)
  • 2 cloves garlic, minced (may substitute 1/2 teaspoon garlic powder)
  • Sloppy Sauce (recipe follows)
  • Rolls for serving

For the Sloppy Sauce

  • 3/4 cup (204 grams) ketchup
  • 2 tablespoons (24 grams) lightly packed brown sugar
  • 1 tablespoon (15 ml) apple cider vinegar (may use white vinegar)
  • 1 teaspoon (5 grams) Dijon mustard
  • Dash (1/4-1/2 teaspoon) Worcestershire sauce
  • 1 teaspoon kosher salt and several grinds of the pepper mill


  1. For the sauce: In a medium bowl, stir together the ketchup, brown sugar, vinegar, mustard, Worcestershire sauce, salt and pepper. If not using fresh garlic, stir in the garlic powder, too. Make ahead tip: the sauce may be prepared in advance and refrigerated until ready to use.
  2. Add the ground beef and onion to a 12-inch, nonstick or cast iron skillet set over medium heat. Cook, breaking up the beef as you go, until the meat is about two-thirds of the way browned. Add the red pepper and garlic, and continue cooking until the meat is cooked through and the peppers are beginning to soften, about 3 more minutes.
  3. Stir in the sauce, bring the mixture to a simmer, and then decrease the heat to low and cook, uncovered, until the mixture is thick yet still a little goopy, about 15 minutes, stirring occasionally.
  4. Serve and enjoy!


  • I typically use lean (but not extra lean) ground beef and do not drain the fat. Use what you prefer and, if using beef with a higher fat content, you may wish to drain off some of the fat before adding the ketchup mixture.

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