You are probably wondering what happened to North Carolina and you are right, I did skip them to get to North Dakota. That is because on July 25th I will be firing up the smoker and doing my first annual CAROLINA PULLED PORK OFF. That's right, one day, two Carolinas. I was told that if I was going to do Carolina pulled pork, the only way would be to smoke it and any attempts in a crockpot would be illegitimate. So to recap, on July 25th, Carolina Pulled Pork Off AND on August 1st, the smoker comes back out to catch up with Kansas' burnt ends and some good old-fashioned Texas brisket. It's all happening this summer at the Jersey Shore. OK, now that that is out of the way on to North Dakota. The Sloppy Joe doesn't really have origins in North Dakota, the people there just really like them and who am I but a heartless, cynical east coast man to tell them otherwise. In reality, the sloppy joe is a derivative of Iowa's "loose meat" sandwich. References to sloppy joes as sandwiches begin in the 1940s, with one example from Ohio saying "sloppy joes: originated in Cuba," which actually makes a lot of sense considering the ground beef-tomato sauce blend is reminiscent of picadillo, a very popular Latin American dish. OR they were referencing Cuba, North Dakota in which case, the sloppy joe actually IS from North Dakota. Either way, the practice of putting ground beef in between a hamburger bun about American as it comes. Now cue the scary lunch lady from Billy Madison...
Ingredients:
1lb ground beef
6 oz tomato paste
1 packet of sloppy joe seasoning mix
hamburger buns
1. Brown meat in a large skillet on medium-high heat.
2. Stir in seasoning mix, tomato paste, and water. Bring to boil. Reduce heat and simmer for 10 minutes.
3. Serve on hamburger buns.
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