Sloppy Moo Recipe

Season and Sear

Combine kosher salt, black pepper, garlic powder and onion powder. Pat brisket dry and rub the spice blend all over. Heat a heavy skillet or Dutch oven over medium-high heat with 1 tablespoon neutral oil. Sear brisket 3–4 minutes per side until deeply browned.

Braise

Add 1 cup beef broth to the pot, bring to a simmer, cover, and reduce heat to low. Braise gently for 2–2.5 hours until fork-tender (or place in a 300°F oven covered for same time). Let rest 15 minutes, then thinly slice against the grain.

Reserve any braising juices. Slice brisket thinly (about 1/8-inch slices) and keep warm in a covered pan with a few tablespoons of the braising liquid to maintain juiciness.

Mix

In a bowl combine ground pork, ground beef, sweet paprika, crushed fennel seeds, minced garlic, kosher salt, black pepper and 2 tablespoons ice water. Mix gently until just combined — avoid overworking the meat.

Form

If using casings, stuff mixture into casings and twist into 4 links. If not, shape into four thick sausage patties sized to the buns.

Cook

Heat a skillet over medium heat (use a little oil if pan is dry). Cook sausages or patties 4–6 minutes per side until internal temperature reaches 160°F and exterior is nicely browned. Transfer to a plate and keep warm.

Quick-Pickle Onions

Place thinly sliced red onion in a jar or bowl. In a small saucepan combine apple cider vinegar, white vinegar, water, sugar, salt and optional peppercorns. Bring to a simmer just until sugar dissolves, then pour hot brine over onions. Let cool to room temperature, then refrigerate at least 30 minutes (best 1–2 hours).

If using fresh dill pickles, drain and slice them now into chips or lengthwise spears. Keep both pickles and onions chilled until assembly.

Make Sauce

Combine ketchup, apple cider vinegar, brown sugar, molasses, Worcestershire sauce, smoked paprika, garlic powder, onion powder, optional hot sauce and salt in a small saucepan. Bring to a gentle simmer over medium-low heat, stirring, and cook 6–8 minutes until slightly thickened. Taste and adjust sweetness, acidity or heat. Remove from heat and let cool slightly.

Toast Buns

Halve Bub & Grandma’s seeded potato buns. Butter cut sides with softened butter. Toast buttered sides in a skillet over medium heat or on a griddle until golden brown, about 1–2 minutes.

Layer

Spread a thin layer of yellow mustard (optional) on the bottom bun. Pile a generous portion (about 4–5 ounces) of sliced brisket on each bottom bun, top with one cooked house sausage link (split lengthwise if desired) or patty. Spoon 1–2 tablespoons house BBQ sauce over the meat, add sliced dill pickles and a few tablespoons pickled red onions.

Finish

Place top bun over toppings. If desired, serve extra BBQ sauce on the side. Garnish plate with chopped parsley. Serve immediately while warm.