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Smoky Joes

From

October/November 2005

Smoky Joes

We wanted to develop a recipe for Smoky Joes with a more balanced, less sweet flavor. Cooking the ground beef until just pink—not browned—before adding the sauce ensures the meat stays tender. Combining tomato puree and barbecue sauce yields a sufficiently sweet, smoky, rich tomato base. Flavoring the filling with garlic, chili powder, and hot pepper sauce gives the Smoky Joes some heat to balance their sweetness.

Serves 4

Be careful not to cook the meat beyond pink in step 1; if you let it brown at this point it will end up dry and crumbly. The meat will finish cooking once the liquid ingredients are added. Serve, piled high on a bun, with your favorite pickles.

Ingredients

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