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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
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Cowboy Hat: Chazhatz.com
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Kent Rollins
Cowboy Cooking, Cast Iron, Outdoor Cooking, Grilling, Dutch Oven Cooking
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0:00
it's lunchtime at the wagon and I hope
0:02
y'all are hungry this is a cowboy most
0:04
requested sandwich the hearty sloppy
0:07
[Music]
0:19
joe welcome into camp and what are we
0:22
talking about sloppy Joe's hey it don't
0:24
get no better than sloppy joe's camp
0:26
might look a little different to y'all
0:27
we don't move camp we have really got a
0:30
great spot here it is a beautiful day up
0:32
here in the pine trees it is but we get
0:34
to talking about sloppy joe's and it
0:35
really is folks the most requested
0:38
cowboy meal that we've ever had if we're
0:40
going to throw a sandwich out there this
0:42
is a very hearty meal easy to fix and
0:45
woo they don't eat one they don't eat
0:46
two they'll eat three or four but we got
0:48
to thinking we have so many new viewers
0:50
that have come along since we did that
0:52
sloppy joe video so long ago that we
0:54
better make this again and we're going
0:56
to make it better than we did the first
0:58
time first thing I got to do is chop up
1:00
an onion and some jalapenos i'll meet
1:02
you over at the fire we'll get it to
1:03
[Music]
1:14
going hey before we go any further I got
1:17
a question I need y'all to vote on and
1:19
you can comment down below do you leave
1:21
the seeds in the membrane and jalapenos
1:23
when you cook them i wanted to leave
1:25
them in there shan said take them out so
1:27
let's have a vote but I got a little tip
1:28
for you you know when you go to the
1:29
grocery store and you see all them
1:30
jalapenos laying out there the ones that
1:32
are really slick and shiny have no marks
1:35
on them you see no veins no cracks no
1:37
nothing usually I would say 68% of the
1:40
time those peppers are not as hot or the
1:42
peppers that you might see that have a
1:44
little white streak in them or they've
1:45
got a little cracks in them somewhere
1:47
those are going to be hotter but also
1:49
depends on climate depends on soil so we
1:51
got our brazer skillet here the
1:53
Stargazer we're going to slide over
1:54
there it is already been getting hot it
1:56
has 2 lbs 80/20 ground beef without the
2:00
plastic
2:01
thing you can hear that sizzle going on
2:04
there just a little a mosquite spatula
2:06
and why do we use wood on cast iron
2:08
because wood is not going to harm the
2:11
seasoning coating so let's just give it
2:13
a little chopping up
2:15
here and you need to start with good
2:18
8020 ground beef and if you can get
2:20
ground chuck to me it's always better
2:23
but if you don't see what you're looking
2:25
for out there in that butcher's tray go
2:27
around there knock on a little deal and
2:28
say "Hey fell." You reckon you can mind
2:31
grinding me up some 80/20 chuck right
2:33
quick i need 2 lbs to fix these sloppy
2:36
joe's you know when I tell people to get
2:38
8020 ground chuck that's coming from up
2:41
here where the chuck roast and stuff is
2:44
it's better there's a lot of good ground
2:46
meat on a hamburger but a lot of times
2:48
in the trimmings that will go in just
2:49
regular ground beef you're going to get
2:51
the best flavor to me the best taste
2:53
from ground chuck every
2:57
[Music]
2:58
[Applause]
3:02
time well you can see that we begin to
3:05
brown here just a little and I like to
3:07
sort of get it about half done before we
3:09
ever season and we're using our original
3:12
seasoning and remember folks we do also
3:15
have this in our low sodium blend as
3:17
well so be sure and check that out if
3:21
you don't have it you can use salt black
3:22
pepper that's about all my mother ever
3:24
had but remember these good vegetables
3:26
we had here think how happy them
3:28
jalapenos would have been Shan if we'
3:30
have left the seeds and the membrane in
3:31
there so we're going to get all these
3:33
raed in there now I want to tell you
3:36
something about a sloppy joe
3:40
when I did chopped grill
3:42
masters you know when I reached in that
3:44
basket and I seen all this stuff and it
3:46
was sardines which I had never seen in
3:50
my life and these were still alive folks
3:51
they were swimming in the sack and then
3:53
I pulled out what a can of sloppy joe
3:55
mix who Who even uses sloppy joe mix and
4:00
who would put it with sardines but Kent
4:02
Green got to thinking and him thinking
4:03
"Hey I don't know what I'm going to do
4:04
but I'm f to stew down them sardines in
4:06
a Dutch oven chop them up really well
4:09
then I'm going to mix me some sloppy joe
4:10
stuff in there add a little more
4:12
barbecue sauce that I made homemade stir
4:13
it up we're going to have sardine sloppy
4:16
joe." They informed me that's not the
4:17
proper way that you cook a sardine and I
4:20
told all three of them judges when I eat
4:22
sardines I was fixing fence most of the
4:23
time they cost 19 cents a can bones head
4:26
tail and all pull the lid off of it you
4:28
eat it with a cracker so when you mince
4:30
this up in a Dutch oven and you mix all
4:32
that stuff together cowboy sloppy joe
4:35
sardine style I still think it was a
4:37
[Music]
4:41
winner okay when we're talking about
4:43
using 2 lbs my mother always told me a
4:45
long time ago 2 lb of hamburger meat
4:47
makes eight hamburger patties but when
4:49
I'm looking at it on a ranch basis and
4:51
remember we're adding some stuff to this
4:54
but I try to make about four pounds of
4:55
meat to feed about 10 cowboys because I
4:58
know what's fixing to happen this will
5:00
be empty in a hurry i guarantee you
5:02
there is never a leftover when you have
5:04
these sloppy
5:05
[Music]
5:17
joe's if there is excess grease in your
5:20
skillet slide it over there to the side
5:22
tilt it up a little just get you a
5:24
tablespoon or something and dip that out
5:26
because you don't want to leave that
5:27
much grease in there this is about all
5:29
cooked out it has but I'm going to tell
5:31
you something too we have a lot of
5:33
hunters that really watch our channel
5:34
and you can substitute this with ground
5:37
deer meat ground elk meat it would work
5:39
really well so we've got it to this
5:41
point to where I really like
5:43
it in the regular video that we did
5:46
first and how my mother made it for many
5:48
many years we just use regular old
5:49
yellow mustard but folks I want to kick
5:53
it up a notch i do so we going to have
5:55
some of our sweet and spicy mustard and
6:00
we're going to lay some of that in there
6:01
cuz it's got some of them green chilies
6:03
in it and I'm saying probably about that
6:08
much to that we're going to add some of
6:12
our barbecue sauce our Red River Ranch
6:14
mud if you don't have that substitute
6:16
with any barbecue sauce you want now
6:19
start out a little leaner on this
6:20
portion of it because we can add some
6:22
more if and we need to brown sugar now
6:26
it's going to bring about some sweetness
6:27
cuz we got some heat in there but also
6:29
it's going to sort of caramelize it as
6:31
it brings everything together and
6:32
thicken it up just to t it so in goes
6:35
that we'll go to mixing this all
6:37
together and I can already tell you if
6:39
the cowboys was riding up and they seen
6:41
me making this they would hurry to get
6:43
them horses tied up and get back up here
6:45
because they know it's going to run out
6:46
pretty
6:51
quick well we got her back there to a
6:53
simmer i'm going to turn this heat down
6:55
to
6:56
low we need to let this simmer about 5
6:59
minutes to make sure that brown sugar
7:00
and everything is really incorporated
7:02
well in there we do now this is a good
7:05
time for you to taste it too and I'm
7:06
going to tell you this give it a little
7:09
cooling before you slap it in
7:11
there just the smell of this I guarantee
7:15
you if there's a cowboy within 100 miles
7:17
here he'll be here in about 5 minutes
7:21
[Music]
7:28
is it as good as you remember it is good
7:31
as I remember but it's better I think
7:33
when you get that sweet and spicy
7:34
mustard in there with them green chilies
7:37
now after you taste that if you think
7:38
"Oh I need just a little more barbecue
7:40
sauce." Or "Hey I want to feel the kick
7:42
of that mustard." Now is the time to put
7:44
it in there but just let it simmer there
7:46
for about 5 minutes just make sure you
7:48
don't add too much of that barbecue
7:50
sauce that it gets too soupy and it'll
7:51
run off the bun hey while that's
7:53
simmering along let me give you a little
7:55
history about lunchtime there at the
7:57
wagon you know back in the 1870s when
8:00
they were having all the cattle drives
8:01
there was not three meals a day they
8:03
would gather around the wagon and have
8:04
some breakfast and old Cookie had to
8:06
load everything in the wagon hook up the
8:08
mules and set off because they're
8:09
driving cattle all day long get them
8:12
back up or they feed supper wherever
8:13
they're getting that day now me and Shan
8:16
on traditional ranch cooking now we feed
8:18
three meals a day and when them cowboys
8:20
come in and eat breakfast say it's 4:00
8:22
or 4:30 they get plum done they go down
8:25
there somebody's already jingled up the
8:27
horses and what does that mean well how
8:30
these horses turned out in this pasture
8:31
they kept two up now when we say they
8:34
went to jingle in the horses now so many
8:36
years ago they would probably put some
8:38
horses out there and one or two of them
8:40
might have a bail on them and you could
8:41
hear them out there jangling along now
8:44
this would let them know where they was
8:46
where they might have been grazing in
8:47
the night or they might have bedded down
8:49
cowboys could find them bring them to a
8:51
set of pins in there they would get all
8:53
the horses in there cowboys would gather
8:55
around and they would begin to rope out
8:57
mounts for that day's work now they'd
9:00
get in there with a big old grass rope
9:01
or a nylon rope and they would hulahan
9:04
it now this is a traditional loop you
9:06
throw in here now hula han you're going
9:09
to float a big old loop way up in the
9:11
air and you bring it here and toss it
9:14
and then when it comes around it's sort
9:16
of facing that horse's head and just
9:17
falls right there on top he'll pull him
9:19
out give him to the cowboy that called
9:21
the name out they'll rope another one
9:24
they do this all the way through till
9:25
everybody gets their mount they saddle
9:27
up they begin to go out they're going to
9:29
make a gather have a drive back to the
9:31
pins now depending on the time of the
9:34
year they could be weaning if it's in
9:36
the fall but if it's in the spring
9:38
they're gathering up they're stripping
9:40
the cows off the calves and the bulls
9:42
and they're going to brand all the
9:43
calves then they'll put them back
9:45
together now usually about this time
9:47
things have went well they be headed
9:50
back to the wagon because it's about
9:52
lunchtime but a cow don't own a watch
9:54
and she don't care that could be
9:56
anywhere from 11:00 till 2:00 most of
9:59
the time they'll give me and Shan a
10:00
pretty good idea of when they're going
10:02
to be through and what time they might
10:03
be at camp and after they eat if they're
10:06
not through it's back to the pins they
10:08
go you can always tell if you know
10:10
cowboys are going to have an easier
10:12
afternoon or they still got a lot of
10:14
work to do they won't eat as much at
10:16
noon but if you see them load up four or
10:18
five of them sloppy joe's you can think
10:20
all they're going to do is go down there
10:21
and unsaddle horses they're through for
10:22
the day but then they'll get everything
10:24
done hey won't be long before it' be
10:26
time to start supper it is a meal that
10:28
is easy to tote along with you i have
10:30
seen one individual long many years ago
10:32
he would always make one extra wrap it
10:35
up stick it in his pocket and away he'd
10:38
go after lunch so hey sloppy joe's
10:40
easiest thing in the world but folks
10:42
this is a very hearty meal and it will
10:44
become your favorite
10:45
[Music]
10:47
too simmered along there about 5 minutes
10:50
ahead that took me a taste everything is
10:52
just right i mean don't get no better
10:54
than that but I need to thicken it up
10:56
and to thicken it up we're going to add
10:58
some cheese now originally I would just
11:00
use cheddar cheese and just sprinkle it
11:02
on top mix it in there but folks I'm all
11:03
about feeling some peppered up today i'm
11:05
talking about jack it up jam it up what
11:07
are we using pepper jack cheese about
11:10
two
11:10
cups this is going to bind it all
11:13
together thicken it up it don't take
11:15
long for this to happen probably going
11:17
to take you maybe a minute and a half to
11:19
two minutes at the most to let that
11:21
cheese get in there get this thing
11:23
sticking together melting making it
11:25
really smooth that's what keeps a sloppy
11:28
joe all together
11:32
[Music]
11:39
[Applause]
11:41
[Music]
11:43
folks that is an outstanding sandwich
11:46
right there feed every hungry person you
11:48
ever seen in your life and they'll want
11:50
more but you see me right there at the
11:51
end we sprinkled a little cheese right
11:53
there on top too before we added that
11:54
bun back on there now that is optional
11:56
if you don't want to do that but another
11:58
tip I'd like to give you too after you
12:00
get this meat browned up really well you
12:02
can put that in a crock pot if you want
12:04
to put it on low till you get everything
12:06
mixed in there and everything is done
12:08
then turn that down on warm it is ready
12:10
for you to go one of the greatest things
12:12
you can take to a picnic to a backyard
12:14
party these sloppy joe's will make you
12:16
the winner every time i cannot wait to
12:18
wrap a lip around this sandwich i have
12:20
been craving it ever since we put it
12:21
together
12:29
thank you sweet
12:30
[Music]
12:32
Jesus wow
12:35
[Music]
12:38
that flavor knocked it out of the park
12:40
but let me give you a tip now our
12:41
barbecue sauce has some chipotle pepper
12:43
and adobo sauce in it and if you don't
12:45
have that with you to your barbecue
12:47
sauce get you about two of them chipotle
12:49
peppers out of that adobo sauce chop
12:51
them up pretty good add them to that
12:53
folks that's going to bring about the
12:55
good smokiness that you're going to get
12:57
from that but it's going to give it just
12:58
a little bit of heat too folks this is
13:01
the prizeinning dish you want to be the
13:03
champion this one right here will get
13:05
you over the bar every time you know
13:08
folks it is with great pride honor and
13:09
privilege that I tip my hat to all our
13:11
servicemen and women and all the
13:12
veterans that have kept that old flag of
13:14
flying over camp we commend you all we
13:16
do rest of you get on up in here really
13:18
close i'm going to give you a sloppy Joe
13:20
hug
13:22
h God bless you each and everyone and
13:25
I'll see you down the Sloppy Joe
13:28
[Music]
13:30
Trail well I'm sorry y'all can't have
13:33
none of the meat today got a little
13:34
spice in it who wants a chip you want a
13:37
chip it's that's that's all I have to
13:39
offer today is chips got a leaf off my
13:44
mouth lou you bring something with you
13:46
to the party dooker says he don't eat
13:48
chips
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