Maid Rite Recipe - Page 2

I've seen a few people mentioning very simple recipes involving beer now. This is how I was first introduced to them in the bar and grill I worked in, where they were a lunch special and wildly popular.

My experience with ingredients has been ground beef, beer, onion, mustard, and a little brown sugar. I've experimented with adding worcestershire sauce or a little tabasco with pretty good results as well.

Thank you Jessica.

I have never had Maid Rite, so I like the fact that your recipe is so simple.  I'll definintely try it.

What kind of bread is it served on?

DD

Mostly I see standard hamburger buns.

OK, I thought maybe since it was "soupy" it would need something more substantial.

The only thing in the food world that I really really dislike is soggy bread of any type.

D

Any hamburger buns would work.  I don't like to buy the store brand for Maid Rites though, I like something a bit thicker.  The maid rites aren't really soupy, just very loose meat, so you will have meat that falls out of sandwich.  We like to serve them with plain chips, my kids scoop the meat up with those.  SO good.  

Once you add the beer, you let it simmer for a good hour or longer, so the liquid evaporates out of the pan.  You can drain the extra liquid when you are ready to eat it so it isn't soupy.  You will still have the full flavor in the meat.  Sometimes when I am home in afternoon, I cook it in the crock pot.  Then you can simmer it on low for a few hours.   They really are a must try!  I serve them with ketchup, mustard and pickles.  Good luck! 

Forgive my ignorance, please.  When we're talking about a "Maid Rite," we're talking about something more generically known as a "loose meat sandwich?"  And that's a lot like a Sloppy Joe, but without all the ketchup/tomato sauce stuff to confuse the taste of the meat?

Yes?  No?  Kinda sorta?

BDL

Yeah. Pretty much the same consistency, just less saucy. Maid Rites were originally a specific recipe served at a restaurant chain, and the term has since grown to encompass everyone's attempts to replicate or improve on them.

My favorite so far has been cooked in beer, onions, and yellow mustard.

I notice that some Iowans are here so I'd like to know if any of you might have a recipe that beats the Maid-Rite.

There used to be a place in Waterloo, Ia called the Wolf Den. Their loose meat sandwitch had the maide-rite beat by a mile.

Does anyone have it??

Thanks!!!

My mom is from Illinois and she made them with ground chuck, a can of french oinon soup, and flour.

I've lived in Arizona for a touch over 50 years so I've never even heard of a Maid-Rite, but I'm sure gonna try one of these recipes to see what I've been missing!