WILD WEST Sloppy Joes to Make Your Mouth Water!

Printable recipe below! Cowboy up your meal with our famous sloppy joe recipe!
Used in this video:
Sweet and Spicy Mustard https://www.kentrollins.com/shop
Red River Mud BBQ Sauce https://www.kentrollins.com/shop
Mesquite wood spatula https://www.kentrollins.com/shop
Propane camp stove https://amzn.to/2MG9vo9
Cowboy Apron https://www.kentrollins.com/shop
Kent’s Original seasoning https://www.kentrollins.com/shop

Rode wireless Go 2 mic: https://amzn.to/3seAQ7X

Cowboy Hat: Chazhatz.com

For more suggested products seen in our videos click here: https://www.amazon.com/shop/cowboykentrollins

======================

Printable Recipe: https://kentrollins.com/wild-west-sloppy-joes/

======================

Check out our BEST SELLING cookbooks. Get your copy here: https://www.kentrollins.com/shop
Also available at bookstores nationwide, and Amazon www.amazon.com/shop/cowboykentrollins

———————————

Connect with us!
https://facebook.com/cowboykentrollins
https://instagram.com/cowboykentrollins
Tweets by Kent_Rollins

———————————
Kent Rollins
Cowboy Cooking, Cast Iron, Outdoor Cooking, Grilling, Dutch Oven Cooking

Note: Some of the above links are affiliate links, meaning at no additional cost to you, we may receive a commission for your click through and purchase.

talking about? Sloppy Joe’s. Hey, it don’t get no better than sloppy joe’s. Camp might look a little different to y’all. We don’t move camp. We have really got a great spot here. It is a beautiful day up here in the pine trees. It is. But we get to talking about sloppy joe’s and it really is, folks, the most requested cowboy meal that we’ve ever had if we’re going to throw a sandwich out there. This is a very hearty meal. Easy to fix. And woo, they don’t eat one, they don’t eat two, they’ll eat three or four. But we got to thinking, we have so many new viewers that have come along since we did that sloppy joe video so long ago that we better make this again. and we’re going to make it better than we did the first time. First thing I got to do is chop up an onion and some jalapenos. I’ll meet you over at the fire. We’ll get it to [Music] going. Hey, before we go any further, I got a little tip for you. You know, when you go to the grocery store and you see all them jalapenos laying out there, the ones that are really slick and shiny, have no marks on them, you see no veins, no cracks, no nothing. Usually, I would say 68% of the time, those peppers are not as hot or the peppers that you might see that have a little white streak in them or they’ve got a little cracks in them somewhere. Those are going to be hotter. But also, depends on climate, depends on soil. So, we got our brazer skillet here, the Stargazer. We’re going to slide over there. It is already been getting hot. It has 2 lbs. 80/20 ground beef without the plastic thing. You can hear that sizzle going on there. Just a little. A mosquite spatula. And why do we use wood on cast iron? Because wood is not going to harm the seasoning coating. So, let’s just give it a little chopping up here. And you need to start with good 8020 ground beef. And if you can get ground chuck. To me, it’s always better. But if you don’t see what you’re looking for out there in that butcher’s tray, go around there, knock on a little deal and say, “Hey, fell.” You reckon you can mind grinding me up some 80/20 chuck right quick? I need 2 lbs to fix these sloppy joe’s. You know, when I tell people to get 8020 ground chuck, that’s coming from up here where the chuck roast and stuff is. It’s better. There’s a lot of good ground meat on a hamburger, but a lot of times in the trimmings that will go in just regular ground beef. You’re going to get the best flavor to me, the best taste from ground chuck every [Music] [Applause] time. Well, you can see that we begin to brown here just a little. And I like to sort of get it about half done before we ever season. And we’re using our original seasoning. And remember folks, we do also have this in our low sodium blend as well. So be sure and check that out. If you don’t have it, you can use salt, black pepper. That’s about all my mother ever had. But remember these good vegetables we had here. Think how happy them jalapenos would have been, Shan, if we’ have left the seeds and the membrane in there. So we’re going to get all these raed in there. Now I want to tell you something about a sloppy joe. When I did chopped grill masters, you know, when I reached in that basket and I seen all this stuff and it was sardines, which I had never seen in my life, and these were still alive, folks. They were swimming in the sack. And then I pulled out what a can of sloppy joe mix. Who Who even uses sloppy joe mix? And who would put it with sardines? But Kent Green got to thinking. and him thinking, “Hey, I don’t know what I’m going to do, but I’m f to stew down them sardines in a Dutch oven, chop them up really well. Then I’m going to mix me some sloppy joe stuff in there, add a little more barbecue sauce that I made homemade, stir it up. We’re going to have sardine sloppy joe.” They informed me that’s not the proper way that you cook a sardine. And I told all three of them judges, when I eat sardines, I was fixing fence most of the time. They cost 19 cents a can, bones, head, tail, and all. Pull the lid off of it, you eat it with a cracker. So when you mince this up in a Dutch oven and you mix all that stuff together cowboy sloppy joe sardine style, I still think it was a [Music] winner. Okay, when we’re talking about using 2 lbs, my mother always told me a long time ago 2 lb of hamburger meat makes eight hamburger patties. But when I’m looking at it on a ranch basis, and remember we’re adding some stuff to this, but I try to make about four pounds of meat to feed about 10 cowboys because I know what’s fixing to happen. This will be empty in a hurry. I guarantee you there is never a leftover when you have these sloppy [Music] joe’s. If there is excess grease in your skillet, slide it over there to the side. Tilt it up a little. Just get you a tablespoon or something and dip that out because you don’t want to leave that much grease in there. This is about all cooked out. It has. But I’m going to tell you something, too. We have a lot of hunters that really watch our channel and you can substitute this with ground deer meat, ground elk meat. It would work really well. So, we’ve got it to this point to where I really like it. In the regular video that we did first and how my mother made it for many, many years, we just use regular old yellow mustard. But folks, I want to kick it up a notch. I do. So, we going to have some of our sweet and spicy mustard. And we’re going to lay some of that in there cuz it’s got some of them green chilies in it. And I’m saying probably about that much to that. We’re going to add some of our barbecue sauce, our Red River Ranch mud. If you don’t have that, substitute with any barbecue sauce you want. Now, start out a little leaner on this portion of it because we can add some more if and we need to brown sugar. Now, it’s going to bring about some sweetness cuz we got some heat in there, but also it’s going to sort of caramelize it as it brings everything together and thicken it up just to t it. So, in goes that. We’ll go to mixing this all together. And I can already tell you if the cowboys was riding up and they seen me making this, they would hurry to get them horses tied up and get back up here because they know it’s going to run out pretty quick. Well, we got her back there to a simmer. I’m going to turn this heat down to low. We need to let this simmer about 5 minutes to make sure that brown sugar and everything is really incorporated well in there. We do. Now, this is a good time for you to taste it, too. And I’m going to tell you this, give it a little cooling before you slap it in there. Just the smell of this, I guarantee you if there’s a cowboy within 100 miles here, he’ll be here in about 5 minutes. [Music] Is it as good as you remember? It is good as I remember, but it’s better, I think, when you get that sweet and spicy mustard in there with them green chilies. Now, after you taste that, if you think, “Oh, I need just a little more barbecue sauce.” Or, “Hey, I want to feel the kick of that mustard.” Now is the time to put it in there. But just let it simmer there for about 5 minutes, just make sure you don’t add too much of that barbecue sauce that it gets too soupy and it’ll run off the bun. Hey, while that’s simmering along, let me give you a little history about lunchtime there at the wagon. You know, back in the 1870s when they were having all the cattle drives, there was not three meals a day. They would gather around the wagon and have some breakfast and old Cookie had to load everything in the wagon, hook up the mules, and set off because they’re driving cattle all day long. Get them back up or they feed supper wherever they’re getting that day. Now, me and Shan on traditional ranch cooking now, we feed three meals a day. And when them cowboys come in and eat breakfast, say it’s 4:00 or 4:30, they get plum done. They go down there, somebody’s already jingled up the horses. And what does that mean? Well, how these horses turned out in this pasture? They kept two up. Now, when we say they went to jingle in the horses now, so many years ago, they would probably put some horses out there and one or two of them might have a bail on them and you could hear them out there jangling along. Now, this would let them know where they was, where they might have been grazing in the night or they might have bedded down. cowboys could find them, bring them to a set of pins in there. They would get all the horses in there. Cowboys would gather around and they would begin to rope out mounts for that day’s work. Now, they’d get in there with a big old grass rope or a nylon rope, and they would hulahan it. Now, this is a traditional loop you throw in here. Now, hula han, you’re going to float a big old loop way up in the air and you bring it here and toss it. And then when it comes around, it’s sort of facing that horse’s head and just falls right there on top. He’ll pull him out, give him to the cowboy that called the name out. They’ll rope another one. They do this all the way through till everybody gets their mount. They saddle up. They begin to go out. They’re going to make a gather, have a drive back to the pins. Now, depending on the time of the year, they could be weaning if it’s in the fall, but if it’s in the spring, they’re gathering up. They’re stripping the cows off the calves and the bulls and they’re going to brand all the calves. Then they’ll put them back together. Now, usually about this time things have went well. They be headed back to the wagon because it’s about lunchtime. But a cow don’t own a watch and she don’t care. That could be anywhere from 11:00 till 2:00. Most of the time they’ll give me and Shan a pretty good idea of when they’re going to be through and what time they might be at camp. And after they eat, if they’re not through, it’s back to the pins they go. You can always tell if you know cowboys are going to have an easier afternoon or they still got a lot of work to do. They won’t eat as much at noon. But if you see them load up four or five of them sloppy joe’s, you can think all they’re going to do is go down there and unsaddle horses. They’re through for the day. But then they’ll get everything done. Hey, won’t be long before it’ be time to start supper. It is a meal that is easy to tote along with you. I have seen one individual long many years ago. He would always make one extra. Wrap it up, stick it in his pocket, and away he’d go after lunch. So, hey, sloppy joe’s, easiest thing in the world. But folks, this is a very hearty meal and it will become your favorite, [Music] too. Simmered along there about 5 minutes ahead. That took me a taste. Everything is just right. I mean, don’t get no better than that. But I need to thicken it up. And to thicken it up, we’re going to add some cheese. Now, originally, I would just use cheddar cheese and just sprinkle it on top. Mix it in there. But folks, I’m all about feeling some peppered up today. I’m talking about jack it up, jam it up. What are we using? Pepper jack cheese. About two cups. This is going to bind it all together, thicken it up. It don’t take long for this to happen. Probably going to take you maybe a minute and a half to two minutes at the most to let that cheese get in there. Get this thing sticking together, melting, making it really smooth. That’s what keeps a sloppy joe all together. [Music] [Applause] [Music] folks. That is an outstanding sandwich right there. Feed every hungry person you ever seen in your life and they’ll want more. But you see me right there at the end, we sprinkled a little cheese right there on top, too, before we added that bun back on there. Now, that is optional if you don’t want to do that. But another tip I’d like to give you too, after you get this meat browned up really well, you can put that in a crock pot if you want to put it on low till you get everything mixed in there and everything is done. Then turn that down on warm. It is ready for you to go. One of the greatest things you can take to a picnic, to a backyard party. These sloppy joe’s will make you the winner every time. I cannot wait to wrap a lip around this sandwich. I have been craving it ever since we put it together. Thank you, sweet [Music] Jesus. Wow, [Music] that flavor knocked it out of the park. But let me give you a tip. Now, our barbecue sauce has some chipotle pepper and adobo sauce in it. And if you don’t have that with you to your barbecue sauce, get you about two of them chipotle peppers out of that adobo sauce. Chop them up pretty good. Add them to that, folks. That’s going to bring about the good smokiness that you’re going to get from that, but it’s going to give it just a little bit of heat, too. Folks, this is the prizeinning dish. You want to be the champion, this one right here will get you over the bar every time. You know, folks, it is with great pride, honor, and privilege that I tip my hat to all our servicemen and women and all the veterans that have kept that old flag of flying over camp. We commend you all. We do. Rest of you, get on up in here really close. I’m going to give you a sloppy Joe hug. H God bless you each and everyone and I’ll see you down the Sloppy Joe [Music] Trail. Well, I’m sorry y’all can’t have none of the meat today. Got a little spice in it. Who wants a chip? You want a chip? It’s that’s that’s all I have to offer today is chips. Got a leaf off my mouth. Lou, you bring something with you to the party. Dooker says he don’t eat chips.