Sloppy Joes or Barbecues?

 I had plans dinner tonight... knocking off one more recipe on the list, Penne Rustica.  But, on the way home I decided I didn't want to go to the grocery store.  Therefore, I checked out what was on the white board for dinner options.

My sister (technically my sister-in-law but I call her my sister-we were meant to be) Emily, showed me a few years ago her "dinner list."  The dinner list consists of options that she has the ingredients for dinner any given night.  It is a genius idea that I quickly adopted.  So, I got home and took a look at the white board.  Sloppy Joes stuck out for some reason.  

I have been eating Sloppy Joes for as long as I can remember.  Although Sloppy Joes are kind of Sloppy Joes, and I wasn't really sure if I should post such a boring entry, there is some history behind the evolution of my Sloppy Joe recipe.  

I remember in 7th grade going to my friend Jamie's house.  Her mom, Lois, was making Sloppy Joes for dinner with carrot sticks and wavy Lays chips, classic combination.  Lois made her Joes different than my mom, she added chicken gumbo soup.  A-mazing.  Just like the cooking tunes for tonight, totally inspired by my 7th grade buddy, Jamie. We used to j-a-m to this.....

Ever since then, I have used chicken gumbo soup for Sloppy Joes.  My mom has now adopted this to her recipe as well.  Chicken gumbo soup is hard to come by in the grocery store and a lot of times, they sell out.  Maybe others have caught on to Lois' secret.  I always buy at least two cans when I see it at the grocery store.  Never know when you need a good Joe.  Here's how I make my Sloppy Joes: 

Saute one medium union until almost translucent

Add a teaspoon (or about two cloves) of garlic.

Add one pound of ground beef or ground turkey to the pan. Brown.

Next add the chicken gumbo soup and about a cup and a half of ketchup.

Add a teaspoon of mustard, a couple shots (depending on how much you like salt.  I like salt) of worchestershire sauce, 1/4 teaspoon of cayenne (or more depending on how much heat you would like) and two teaspoons of white sugar.  I know, most recipes call for brown sugar. I distinctively recall my grandma putting white sugar into her Sloppy Joes, so that's what I do.  Grandmas know best.

Let simmer as long as you would like or eat as soon as things are combined.  The longer the Joes sit, the better they taste.  These are great in a crock pot as well just make sure there is enough moisture...add more ketchup if things seem to get too dry.

My other grandma would put water in empty-as-she-could-get-em ketchup bottles, shake them up and pop them in the fridge to be used for pork spare ribs, my favorite recipe of hers.  Grandma knows best, so I put a little water in the bottle, shook it around and popped it back into the fridge.  To this day, an almost empty ketchup bottle reminds me of my grandma, and that I need to pick up some spare ribs.  I know my mom still does this as well.

Moving on to the finished product, tonight we had the Joes on Thin Buns as we call them.  I think they are really called Sandwich Thins at the grocery store.  LOVE them, way better for you and you can actually taste what's in them.  Mandatory, at least in our house, to serve with pickles and American Cheese.

Yum.

We had a debate when we were eating about the Sloppy Joes vs. Barbecues.    I say Sloppy Joes, Mr. Schwartz says if it has chicken gumbo soup, they are barbecues.  My girlfriend Erin is from Wisconsin and she is the only one I know to call them barbecues as well.  Mr. Schwartz is surely not from Wisconsin.    What do you call what is pictured above?  Leave a comment to settle the debate.

Here's the condensed version of the recipe:

1 Medium onion
1 Lb Ground beef or turkey
1 Teaspoon (about) of garlic
1 Can chicken gumbo soup
1 1/2 Cup of Ketchup
1 Teaspoon of yellow mustard
2 Teaspoons of white sugar
2-4 Shakes of Worcestershire sauce
1/4 Teaspoon (or more) of cayenne pepper

Saute chopped onion in a small amount of canola/vegetable oil. Add garlic and meat when onions are almost translucent.

When meat is brown, add remaining ingredients.

Simmer as long as you would like.  The longer the Joes simmer, the better they taste.

Serve with pickles and American cheese on your favorite bun.