Brewburgers Old Fashioned Montreal Smoked Meat Recipes
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.
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.
BREWBURGER'S - OLD FASHIONED (MONTREAL SMOKED MEAT)
Provided by Food Network
Categories main-dish
Time P2DT5h15m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Place 1 brisket fat down in a pan. Completely submerge the brisket with the brine.
- Brine 2 days in the refrigerator.
- Remove the meat from the brine and rub the meat with 4 tablespoons pickling spices.
- Place the meat in a smoker for 2 hours with maple wood chips.
- Remove from the smoker and place in a pan with 2 cups of water. Wrap with aluminum foil. Place in the oven for 3 hours at 250 degrees F.
- Remove from the oven, slice, and enjoy with rye bread and mustard.
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MONTREAL SMOKED MEAT RECIPE - MEATWAVE
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Servings 10-12Published Mar 12, 2013Total Time 104 hrs
- To make the cure, in a small bowl mix together salt, pink salt, black pepper, coriander, sugar, bay leaf, and cloves. Coat entire brisket with the cure and place in an extra-large resealable plastic bag.
- Remove brisket from bag and wash as much cure off as possible under cold running water. Place brisket in a large container and fill with water and let soak for 2 hours, replacing water every 30 minutes.
- To make the rub, mix together black pepper, coriander, paprika, garlic powder, onion powder, dill weed, mustard, celery seed, and crushed red papper in a small bowl.
- Fire up smoker or grill to 225 degrees, adding chunks of smoking wood chunks when at temperature. When wood is ignited and producing smoke, place brisket in, fat side up, and smoke until an instant read thermometer registers 165 degrees when inserted into thickest part of the brisket, about 6 hours.
- Transfer brisket to large roasting pan with V-rack. Place roasting pan over two burners on stovetop and fill with 1-inch of water. Bring water to a boil over high heat, reduce heat to medium, cover roasting pan with aluminum foil, and steam brisket until an instant read thermometer registers 180 degrees when inserted into thickest part of the meat, 1 to 2 hours, adding more hot water as needed.
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