Brewburgers Old Fashioned Montreal Smoked Meat Recipes
MONTREAL SMOKED MEAT HASH WITH CHILE SAUCE
Steps:
- For the hash: Heat the olive oil in a frying pan over medium-high heat. Add the garlic, onions and peppers and cook until the onions are translucent, about 3 minutes. Turn down the heat to medium, and add the potatoes and cook until browned, 15 to 20 minutes. Add the smoked meat to the hash and season with sea salt.
- For the eggs: Heat a nonstick frying pan over medium heat. Add some olive oil. Crack the eggs into a bowl, and then slide them one at a time into the frying pan, being careful not to break the yolks. Sprinkle with salt and black pepper, and then reduce the heat to medium low, and cook until the whites have set, 2 to 3 minutes.
- For the sauce: Combine the vinegar, ginger, oil, chipotle powder, cherry peppers, tomatoes, garlic, scallions, red peppers and some salt and black pepper in a food processor and mix until blended, about 2 minutes.
- Divide the hash among 4 plates and top each with an egg. Spoon chile sauce over the eggs and hash.
HAWAIIAN STYLE SMOKED MEAT
Provided by Food Network
Time P1DT6h35m
Yield 10 servings
Number Of Ingredients 8
Steps:
- Mix together sugar, shoyu, garlic and ginger in a bowl. Remove and reserve 1/4 cup, and add the pork to the marinade. Refrigerate, covered, for 24 hours.
- Preheat a smoker to 260 degrees F. Remove pork from marinade and thread on skewers. Place skewers in smoker and cook until an instant-read thermometer inserted in the center of the meat registers 145 degrees F, 5 to 6 hours.
- Remove pork from skewers and slice into 1/4-inch pieces. Stir the oyster sauce into the reserved marinade and set aside.
- Stir fry the meat and onions together in the oil in a hot frying pan until the onions are seared, then add oyster sauce mixture.
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