by BS
Watcha Gonna Do With All That Meat?
Forget summer weather or movie premieres. We ES-ers know that Memorial Day is the official start to one thing and one thing only: BBQ season!
Admittedly, some of us tend to get a little over-excited when it comes to how much meat is needed for one BBQ event. For others who find themselves headed into the first week of summer with an excess of leftover grilling, we’re very pleased to share this recipe from Andres Fernandez, the Executive Chef at the very delicious Morgan’s Barbecue in Brooklyn.
Andres’ recipe takes leftover BBQ brisket — whether from your own grill-out, or from roadside BBQ –and turns it into an amped-up sloppy joe.
Leftover Brisket Sloppy Joe
2 pounds chopped brisket
2 cups ketchup
1/4 cup white vinegar
1/4 cup dark brown sugar
1/4 cup molasses
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. paprika
1/2 cup water
In a large saucepan, bring water, ketchup, vinegar, molasses and dark brown sugar to a boil.
Add spices and with a whisk incorporate them into the sauce.
Add the chopped beef and move around until the meat is fully reheated. Serve in a potato bun.
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