smoked meat

(redirected from Smoked beef)

smoked meat

n
(Cookery) Canadian highly seasoned cured beef, usually cut from a brisket
Translations
savuliha
References in classic literature ?
They were loud in their complaints of the ship's fare, though their table was served with fresh pork, hams, tongues, smoked beef, and puddings.
From the heavy wooden rafters which formed the roof there hung rows of hooks which held up sides of bacon, joints of smoked beef, and strings of onions for winter use.
And then there were apple pies, and peach pies, and pumpkin pies; besides slices of ham and smoked beef; and moreover delectable dishes of preserved plums, and peaches, and pears, and quinces; not to mention broiled shad and roasted chickens; together with bowls of milk and cream, all mingled higgledy- pigglely, pretty much as I have enumerated them, with the motherly teapot sending up its clouds of vapor from the midst-- Heaven bless the mark!
Dishes including a smoked beef brisket, guacamole with spicy crab and corn chips, and the 'dirty double burger' with fontina and the chef's special secret sauce were devoured in seconds.
Many home grill masters yearn to take it to the next level, impressing their friends and families with tasty, mouthwatering smoked beef. Smoking is a timeless technique that elevates the beef people crave by delivering rich flavour and tenderness.
The food: There are three dishes which must all be eaten in this Meatliquor challenge: A green chilli cheeseburger made with two beef pattys, cheese, spicy chili butter, red onions, pickles, lettuce, French's mustard and ketchup; a chili dog made with a smoked beef frank in a bun, topped with beef chili, cheddar cheese, onions, jalapenos and French's mustard; and chili cheese fries which are fries topped with beef chili, cheddar cheese, onions, jalapenos and French's mustard.
Deep fried pickles, smoked beef sausage, chicken and waffles and hush puppies which is a golden brown ball of deep fried cornmeal, onion and corn are just some of the best bites on the menu and diners can have a taste of it all at the venue's Friday brunch cooked up by American, Italian, German executive chef Matthew Capozzi and his culinary team.
The Holy Smoke burger features a 6oz Douglas Fir smoked beef patty, topped with crumbed and fried camembert cheese, truffle mayo, onion jam, baby spinach, all wrapped up in a sesame seed bun.
A handful more are in the final stages of development, including pastrami, ham, smoked sausages, chorizo and smoked beef short ribs.
The food was on the better side of long-haul economy - smoked beef in a rich sauce, bean salad, lots of beautifully fresh fruit, breakfast muesli and yoghurt, and a not-bad omelette.
The Firestarter burger had a thick 7oz chicken patty topped with cheddar cheese, smoked beef bacon, the usual veggies, pickles and a fiery sauce.
For the main course, we ordered the Fisher Pot steam pot which included, sweet snow crabs, 1 pound of clams, cold water lobster tail and smoked beef sausage.