Known elsewhere as “sloppy Joe’s”, to the Penn Dutch and in a wide part of the Coal Region it is “barbecue“; not something smoked over wood or a smoking/cooking technique, it refers to a sandwich — chopped meat (usually ground beef, turkey, or ham) simmered in a sauce then served on a burger bun. Around here this “barbecue” is a noun, not a verb.
In the Coal region, “barbecue” is a noun, not a verb.
Why we chose to call it “barbecue” is a debatable, but this barbecue is browned ground beef, simmered in a sweet/sour (usually) ketchup based sauce …and delicious. None of that canned “sloppy Joe” stuff for us! It is great for pot-lucks and holds well in a slow cooker for parties. Every cook may make theirs a little differently than another, but the recipes are still similar.
I certainly have had my share of barbecues, it was one of the first dishes I made solo in the kitchen growing up, Mom sitting at our chrome and yellow vinyl kitchen table, “observing” and giving helpful hints. This recipe is on a card in my file on which my Mom’s handwriting is so worn it has nearly disappeared; the grease stains on it may be older than I am, but I keep that card because it IS in my Mom’s handwriting and I cannot bear to part with it.
Typically, it is served on burger buns, but having buns around in my house when I was growing up was a rarity except for when we “cooked out” on the grill for summer picnics, so more often than not, it found itself being served on a plate sandwiched between two pieces of regular white bread and we ate it using a fork. To this day, I find I enjoy it that way more!
Coal Region BarbecueCourse: EntreeCuisine: Coal RegionDifficulty: Easy
1 pound ground beef
1 medium onion, chopped
1 tablespoons white vinegar
1 tablespoons white sugar
2 teaspoons prepared yellow mustard
1 cup ketchup
1/4 cup water
salt and pepper to taste
6 hamburger buns
- Crumble the ground beef in a large skillet over medium-high heat.
- Add onion; cook (chopping the burger up with the edge of a spoon into fine crumbles) and brown the meat. (I like to actually brown the meat, not just “steam” it.)
- Drain excess grease, and stir in the vinegar, sugar, mustard, ketchup, salt and pepper and water. Simmer over medium heat for about 15 minutes, stirring occasionally.
- Serve on buns.
DID YOU MAKE THIS?
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