Sloppy Joes by Evelyn (Fall 2012)

2 lbs ground chuck (80/20) (browned and degreased [ie with pressing of paper towels] to 1.5 lbs low-fat chuck)
2 t salt
1/2 tsp pepper
2 t garlic powder

1 t olive oil
1 lb onion, diced
1/2 lb celery, diced

6 oz tomato paste
128 grams (1/2 cup or 8 T) Baby Ray's Award BBQ Sauce
6 oz water
40 gr/8 t yellow mustard
2 T packed brown sugar (1/8 cup)
30 gr/6 t/2 T worchestershire sauce

1) Brown ground chuck with salt, pepper, and garlic powder. Defat on paper plates or paper toweling (save any yum yums from the pan for sauce; if not burnt)
2) In heated oil, saute onions and celery until tender
3) Combined all and heat until hot. Eat immediately or chill. Will actually taste even better if it can set for a while or day in refrigerator for flavors to meld. If you cook too long after assembled, the BBQ sauce gets a burnt flavoring (like coffee left on a stove . . . not a pleasant smell for coffee/barbecue sauce aficionado)

Makes 19 (1/4 cup or 2.67 oz) servings.

I like to cook in bulk, making 3-4 lbs at one time. Freeze some for a pasta hotdish later. Lots of great uses.