Prep 15 mins
Cook 15 mins
This is our family's all time favorite "sloppy joe" recipe. It does have a tarnished past: When my daughter was 4 years old, we decided to make dinner together before my wife came home. When I asked her what we should make, she responded "hangerbangers". She stood on a chair next to me and helped measure, chop, and mix. I was starting to feel quite proud of myself for peaking her interest in cooking. When I came to the point of adding the beer, things took an immediate down- hill turn. "You can't put yucky beer in the hangerbanger", she said as she left the room in a huff. I could not get her to eat dinner that night. This recipe has since become a family favorite, even with my daughter. Footnote: To this day, my daughter does very little cooking. Her husband, who has to pick up most of the culinary slack, has often asked me what my daughter finds so distastful about cooking. I innocently blame it on my wife. These are not intended to eat as a sandwich. Use a fork and enjoy.
- 1 lb lean ground beef (hangerbanger)
- 1⁄2 lb bacon
- 20 ounces pork and beans (I like Bush's Grillin' Beans)
- 1⁄2 cup chopped onion
- 1⁄3 cup beer
- 5 ounces tomato juice
- 1⁄3 cup barbecue sauce (your favorite)
- 4 large rolls
- 1⁄8 teaspoon garlic salt
- 1⁄8 teaspoon hot pepper flakes (optional)
- In a large fry pan, fry bacon until cooked, but not overly crisp.
- Drain grease and break bacon into bite sized pieces.
- Set aside.
- Fry beef until pinkness is gone.
- Drain grease.
- Saute onion, and add all ingredients.
- Simmer until hot.
- Taste, adjust BBQ sauce and spices as necessary.