Ina Garten Makes Firehouse Sloppy Joes with Scott Elley | Barefoot Contessa

Ina helps make sloppy joes from scratch for a crowd of hungry firefighters! Subscribe to #discoveryplus to stream more of #BarefootContessa: http://discoverypl.us/2NeKVgd Get the recipe ▶ https://foodtv.com/3LjBnfw Subscribe to Food Network ▶ http://foodtv.com/YouTube Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Scott Elley's Sloppy Joes RECIPE COURTESY OF SCOTT ELLEY Level: Easy Total: 2 hr 10 min Prep: 20 min Cook: 1 hr 50 min Yield: 90 to 100 servings Ingredients 35 pounds meatloaf mix (equal amounts of ground beef, ground veal and ground pork) 1 to 1-1/2 cups Worcestershire Sauce 6 large Spanish onions, coarsely chopped 6 red peppers, coarsely chopped 6 yellow peppers, coarsely chopped 6 orange peppers, coarsely chopped 6 green peppers, coarsely chopped Salt 2 tablespoons dried oregano 4 tablespoons granulated garlic 1 gallon barbeque sauce, homemade or store bought 2 tablespoons olive oil 36 sweet Italian pork sausages, casings removed 90-100 fresh hamburger buns or rolls, for serving Directions Divide the meatloaf mix between 2 large commercial-size pots and brown the meat for 3-5 minutes under a high flame. Drain most of the fat, leaving a little in for seasoning. Add the Worcestershire Sauce and mix well. Divide the onions and peppers between the 2 pots, add salt and crush 1 tablespoon of the oregano between your hands into each pot. Divide the garlic between the two pots and stir everything together. Cook for 3 to 5 minutes. Add 1/2 gallon of barbeque sauce to each pot, cover and simmer over low heat for 30 minutes. Heat the olive oil in 2 large frying pans, add the sausages and cook for about 5 to 8 minutes, until no longer pink. Drain any fat from the sausages. Add the sausages from each frying pan to the pots of barbeque meatloaf mixture, and continue cooking, stirring occasionally, for about an hour. Serve over hamburger buns. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #InaGarten #BarefootContessa #FoodNetwork #SloppyJoes Ina Garten Makes Firehouse Sloppy Joes with Scott Elley | Barefoot Contessa | Food Network https://www.youtube.com/watch?v=PwNYK10STFc