When you say "Messy Pierre's", you have to say it with a ridiculous French accent to get the full effect of the dish. Our own Paul H. gave this dish its new name. It's the recipe from last year - a European twist on an American classic. I say "European twist" in that the BBQ sauce is pretty much a mystery and the meat that I'm using is a blend of ground beef and pork. And maybe chicken? Whatever it is, it's delicious and always a crowd pleaser. This will be the last meal that I cook here in Belgium for the year. Tomorrow, one of our new Belgian pole vaulter friends (who also happens to be the reigning Belgian champ) is cooking us a traditional Belgian meal. It makes me very sad to think that our time here is coming to an end and that I will have to leave on Sunday. I will have one more full day on the 21st of July before I fly back to Texas on the 22nd, but it won't be the same being here without my crazy family. This happened last year, and to be honest, I was kind of hoping that it would be easier to leave this year. It looks like, however, that it will be just as hard, if not harder, to leave.
Anway, back to the reason you're here - the food:
Ingredients:
- One pound of ground meat
- One red or orange bell pepper, chopped
- Two carrots, chopped
- One bottle mystery Belgian BBQ sauce
- One can crushed tomatoes
- Buns
Prep:
- Brown the ground beef. Add the sauce and tomatoes and simmer for 20 minutes.
- Add the vegetables, stir together, and simmer for another 15-20 minutes.
- Serve on a bun, as a sandwich or open-faced (filling on top of an open bun)
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