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04-25-2014, 04:31 PM
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#1
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Master Chef
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 6,670
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Shameless Self Promotion
Here is one burger we make at work. We call this one the Boss Hog. 6 oz in-house ground beef, ham, smoked meat, bacon, w/ da works....
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04-25-2014, 04:33 PM
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#2
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Chef Extraordinaire
Site Moderator
Join Date: Apr 2011
Posts: 25,046
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Annndd, my arteries clogged up just looking at it. 
__________________
She who dies with the most toys, wins.
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04-25-2014, 04:34 PM
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#3
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Master Chef
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,639
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Looks wonderful!
What is smoked meat, the generic sounding term makes me a little nervous?   
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04-25-2014, 04:36 PM
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#4
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Chef Extraordinaire
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
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Smoked "meat"
I don't even feed my dogs unidentified ingredients
Good looking burger though.
__________________
Give us this day our daily bacon.
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04-25-2014, 04:40 PM
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#5
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Sous Chef
Join Date: Apr 2011
Posts: 754
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that looks to be a bleached horseshoe crab shell as a bun....
looks to be about the right size for that burger.
urp! (g)
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04-25-2014, 05:14 PM
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#7
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Master Chef
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,639
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Quote:
Originally Posted by Rocklobster
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OK, now I feel better, the knife still makes me a little nervous, but all in all it looks like a great burger!
What else ya got cookin' at work?
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04-25-2014, 06:22 PM
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#8
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Chef Extraordinaire
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
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Quote:
Originally Posted by Rocklobster
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Interesting. I thought maybe it was the "meat du jour". In other words whatever smoked meat you happened to have laying around and wanted to use up on the hamburger.
What I (and others) call pastrami when I smoke a corned beef brisket sounds like it is a lot closer to your "smoked meat".
__________________
Give us this day our daily bacon.
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04-25-2014, 06:33 PM
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#9
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Master Chef
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 6,670
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Up here it is referred to as just "Smoked Meat". Pastrami is a different thing altogether. It is typically from the plate. Where smoked meat is the brisket.
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04-25-2014, 06:51 PM
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#10
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Chef Extraordinaire
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
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Yep. That's exactly what the link you provided said.
__________________
Give us this day our daily bacon.
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04-25-2014, 11:02 PM
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#11
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Executive Chef
Join Date: Nov 2008
Location: Blaine, Washington
Posts: 2,536
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Mmmm! Montreal smoked meat! Yum!
It's definitely different than Pastrami, which I fondly call "dog breath". Because that's what it smells like to me. But smoked meat is so much better!
That burger would feed several people Rock! Looks good
__________________
If you don't like the food, have more wine! 
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04-25-2014, 11:32 PM
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#12
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Chef Extraordinaire
Site Moderator
Join Date: Apr 2011
Posts: 25,046
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Quote:
Originally Posted by Somebunny
Mmmm! Montreal smoked meat! Yum!
It's definitely different than Pastrami, which I fondly call "dog breath". Because that's what it smells like to me. But smoked meat is so much better!
That burger would feed several people Rock! Looks good
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Other than dog breath, Bunny, that was my thought too, cheap meal for me and 5 of my closest friends...
__________________
She who dies with the most toys, wins.
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04-25-2014, 11:52 PM
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#13
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Ogress Supreme
Site Administrator
Join Date: Jul 2009
Location: Wyoming
Posts: 38,993
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I'll have a Boss Hogg and a 80 mg side of Lipitor.
__________________
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
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04-26-2014, 01:01 AM
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#14
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Chef Extraordinaire
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 15,171
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Great looking sandwich, but I'd probably stroke out from eating it too. Especially like the touch of the sandwich pick. 
__________________
"Let things taste of what they are." ~ Alice Waters
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04-26-2014, 01:07 AM
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#15
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Certified Cake Maniac
Join Date: Feb 2007
Location: The Great "Wet" North
Posts: 20,400
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Quote:
Originally Posted by pacanis
Smoked "meat"
I don't even feed my dogs unidentified ingredients
Good looking burger though. |
You have to be Canadian to appreciate "Montreal smoked meat". It is a wonderful delight - a step up from corned beef and pastrami. And we just call it smoked meat out here too. I loved a hot smoked meat sandwich with Havarti melted on toasted sour dough bread. I am getting hungry thinking about it.
Rock, your burger rocks!
__________________
Living gluten/dairy/sugar/caffeine-free and loving it!
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04-26-2014, 01:12 AM
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#16
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Certified Cake Maniac
Join Date: Feb 2007
Location: The Great "Wet" North
Posts: 20,400
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Quote:
Originally Posted by PrincessFiona60
I'll have a Boss Hogg and a 80 mg side of Lipitor.
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You and me both! I just had my cholesterol medication increased today.
__________________
Living gluten/dairy/sugar/caffeine-free and loving it!
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04-26-2014, 02:21 AM
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#17
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Master Chef
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 6,670
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That definitely is a meat celebration, but considering we are a meat shop and deli, our customers wouldn't expect anything less.. 
We have lots of other healthier options to choose from. If that's your thing... 
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04-26-2014, 05:00 AM
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#18
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Chef Extraordinaire
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
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Quote:
Originally Posted by LPBeier
You have to be Canadian to appreciate "Montreal smoked meat". It is a wonderful delight - a step up from corned beef and pastrami. And we just call it smoked meat out here too. I loved a hot smoked meat sandwich with Havarti melted on toasted sour dough bread. I am getting hungry thinking about it.
Rock, your burger rocks!
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Oh I don't think I need to be Canadian to appreciate it
I just needed to be Canadian to know what it was
Like the midwest's "loose meat"
__________________
Give us this day our daily bacon.
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04-26-2014, 07:06 AM
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#19
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Master Chef
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,639
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Quote:
Originally Posted by pacanis
Oh I don't think I need to be Canadian to appreciate it
I just needed to be Canadian to know what it was
Like the midwest's "loose meat" |
Like!
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04-26-2014, 09:47 AM
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#20
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Executive Chef
Site Moderator
Join Date: Nov 2009
Location: North Carolina
Posts: 4,243
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I'd totally eat that, not like an everyday thing, but it looks good!
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