Results tagged “bbq”

When Erica and I were on our honeymoon in Sante Fe, we had an incredible BBQ Brisket Hash at the Cowgirl BBQ. It has, well, let me quote the menu, "Cowgirl's spicy smoked brisket hash has potatoes and bacon and is
topped with two poached organic eggs, Hollandaise sauce and flour tortillas". So, pretty fancy. What I've been making at home is much less fancy, but fully 75% as tasty. So here's my recipe:

Order some BBQ for dinner and order a little too much--a full slab is almost always cheaper than twice a half slab. Saturday night we got Bar-B-Que Bob's delivered and got pork ribs, beef ribs, and a free small rib tips with a coupon. So we had almost all the beef ribs left over, and plenty of fries. In the morning, cut the meat off the bone and cut into bite-size pieces. Cut the left over fries into thirds or so. Heat up the meat and fries in a frying pan. When they're warm, throw in a couple eggs and scramble together. Serve.

Boom!

(Originally posted on FuzzyCo, Jan 18, 2010: BBQ Hash)

On Sunday morning I found myself with a leftover 3/4 of an order of Hecky's rib tips. It seemed a bit early for straight meat and I flashed back to a brisket hash I'd had at the Cowgirl in Sante Fe. And what's a hash but meat and eggs and potatoes? And the rib tips were still resting on the french fries they been served on! So, Fuzzy's Hecky's Ribs Hash:

3/4 of a leftover order of rib tips, with french fries.
8 eggs.

Spray some spray oil into a skillet, heat to low heat.
De-bone and -gristle the ribtibs into the skillet*.
Throw the french fries into the skillet.
Mash at the french fries with the edge of a spatula and stir the meat and french fries until warm.
Add eggs and scramble.
Serves 4. Goes great with grapefruit mimosas, which makes no sense, but it's true.

* This step is messy and tedious and makes brisket hash sound a lot more sensible.

(Originally posted on the Chicago Metblog, Jun 4, 2007: Fuzzy's Hecky's Ribs Hash)