Wees Bbq's

These loose-meat BBQ sandwiches are the kind of weeknight meal that comes together fast and disappears even faster. Browned ground beef simmers in a tangy, slightly sweet sauce built from ketchup, chili sauce, brown sugar, mustard, and a good hit of hot sauce and chili powder.

The vinegar and mustard keep the sweetness in check, so the sauce has real backbone instead of tasting like candy. That half hour of simmering is what concentrates the flavors and thickens everything up so it clings to the meat rather than running down your wrists.

Drain the beef thoroughly after browning. Too much grease in the pan and your sauce will be oily and separate instead of coating the meat.

Chef Tips

• Break the ground beef into small crumbles while browning. Smaller pieces absorb more sauce and sit better on a bun.
• Taste the sauce after 20 minutes and adjust. Want more heat? Add more hot sauce. Too tangy? A pinch more brown sugar.
• Toast your buns before piling on the meat. It adds crunch and keeps the bread from getting soggy.
• This freezes great. Make a double batch and freeze the meat mixture in portions for quick future meals.

Variations

• Use ground turkey or ground pork for a lighter or richer take.
• Add a can of drained pinto beans to stretch the recipe further and add fiber.
• Top with coleslaw for crunch and a cool contrast to the spicy meat.