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For the Relish
  • 1/2 cup cider vinegar
  • 3 tablespoons vegetable oil
  • 2 tablespoons super fine sugar
  • 1 cup chopped cabbage
  • 2 carrots, shredded
  • 2 to 3 ribs celery, finely chopped
  • 1 teaspoon celery seed
  • Salt and pepper
For the Buffalo Joes
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 2 pounds ground turkey or chicken
  • Salt and pepper
  • 1 onion, chopped
  • 4 cloves garlic, chopped
  • 2 Red Fresno or Holland chili peppers, seeded and chopped
  • 1 teaspoon (about 1/3 palmful) ground allspice
  • 1 cup tomato sauce
  • 1/2 cup turkey or chicken stock
  • 1/3 cup Frank’s Red Hot sauce
  • 3 tablespoons (packed) light brown sugar
  • 3 tablespoons Worcestershire sauce
  • 6 to 8 burger rolls, split
  • 2 cups crumbled smoked blue cheese (get my favorite at or regular blue cheese crumbles


Serves: 6-8


For the relish, in a large bowl, whisk together the vinegar, oil and sugar. Add vegetables to bowl and toss with dressing and celery seed; season with salt and pepper. Let the relish stand 30 minutes. Drain.

In a cast-iron or other deep skillet, heat the oil over medium-high. Melt the butter into the oil. When the butter foams, add the meat; season with salt and pepper. Cook, breaking the meat up with a spoon, until brown, about 10 minutes.

Add the onion, garlic, chiles and allspice. Cook, stirring often, until the onion softens, 5 minutes. Stir in the tomato sauce, stock, hot sauce, brown sugar and Worcestershire sauce. Reduce the heat to low and simmer until thickened, about 2 minutes.

Serve the meat piled on the rolls, topped with the blue cheese and relish.