North Carolina Pulled Turkey BBQ Hash and Poached Egg

Never a boring breakfast in this recipe blog!  Why settle for the same old boring breakfast food?
   
     Traditional hash is made with small diced potato and chopped meat or chopped pickled meat.  The vinegar, hot pepper and mustard basted North Carolina pulled turkey BBQ seemed like a good candidate for making hash.  Hand pulled or chopped shredded meat is good for making hash, so why not pulled turkey BBQ.
     While traveling by car from Philadelphia to Florida one time, I stopped Rocky Mount, North Carolina to get some BBQ for dinner.  The restaurant that I chose has a full parking lot of cars and that is a good sign.  The restaurant was set up like a buffet and they did offer a menu too.  All you can eat pulled BBQ sounded like a winner, so I pigged out!  The restaurant offered pulled pork BBQ, pulled chicken BBQ and pulled turkey BBQ.  I never had North Carolina pulled turkey BBQ before and I really liked the flavor.
     Most of my family is from North Carolina, so I knew how to make pulled BBQ.  I made a pulled turkey BBQ platter for a summer holiday recipe article and I saved half of the pulled turkey BBQ for a second recipe.  After thinking about it, pulled BBQ for breakfast sounded like a good idea.  As everybody knows, BBQ fanatics just cannot get enough of that North Carolina pulled BBQ!    
   
     North Carolina Pulled Meat BBQ Basting Sauce Recipe:  
     Place 1 cup of water into a sauce pot over medium low heat.
     Add 2 tablespoons of rice vinegar.
     Add 4 tablesppons of cider vinegar.
     Add 1 tablespoon of dijon mustard.
     Add 1 tablespoon of crushed red chili pepper sauce.  (Korean crushed red serrano pepper sauce is perfect for this recipe.)
     Add sea salt and coarsely ground black pepper.
     Add 1/2 teaspoon of worcestershire sauce.
     Add 2 ounces of unsalted butter.
     Simmer the basting sauce for 5 minutes, till the flavors meld. 
   
     North Carolina Pulled Turkey Barbecue Recipe:
     One turkey wing has enough meat for 2 servings!  Choose a bigger piece of turkey, if you want a lot of pulled turkey BBQ.  The bigger the turkey pieces, the more basting sauce you will need.
     Place a turkey wing on a wire rack in a roasting pan.
     Very slow roast the turkey wing at 230 degrees in a wood fired pit or smoker with the vent set to a minimum of smoke.  (You can bake the turkey at 230 degrees in a standard oven if no BBQ pit is available.)  
     Be sure to set a pan under the the turkey wing to catch the excess basting sauce.
     Baste the turkey wing often with the North Carolina style basting BBQ sauce.
     Baste and slow roast the turkey wing for more than an hour till the meat is cooked and tender but not dry.
     The meat sould easily pull away from the skin and bones.  The meat should be tender enough to shred by hand.
     Let the turkey wing cool.
     Remove and discard the skin, fat and bones.
     Pull the meat with your fingers across the meat grain.  The meat will come off in small chunks and shreds.
     Place the pulled turkey meat in a roasting pan.
     Sprinkle a little of the vinegar BBQ basting sauce on the turkey meat.
     Place the pan in a 300 degree oven for ten minutes.
     Moisten the pulled turkey meat with more basting sauce as needed, so the meat does not become dry.
     The North Carolina Pulled Turkey Barbecue is now ready to serve.
   
     Carolina Pull Turkey Barbeque Hash Recipe:
     Heat a saucepot over medium high heat.
     Add 2 cups of water.
     Add half of a peeled russet potato that is diced into small cube shaped pieces.
     Boil the diced potato, till it almost becomes tender.  (The potato must be cooked firm and not mushy.)
     Drain the water off of the diced potato and return the diced potato to the sauce pot.
     Reduce the temperature to low heat.
     Add 3/4 cup of North Carolina Pulled Turkey BBQ.
     Add 3 pats of unsalted butter.
     Add 1/4 cup of water.
     Stir the hash as it heats.
     Allow the hash to slowly cook for 5 minutes.  Allow the water to evaporate.
     Note:  The Carolina Pulled Turkey BBQ Hash will not brown or caramelize like a normal hash due to the vinegar basted meat and because it is so lean.  A few brown highlights is all that can be expected.  Browning may cause the lean turkey meat to become dry.
  
     North Carolina Pulled Turkey Barbecue Hash and Poached Egg:
     Poach 1 egg in gently boiling salted water over medium/medium high heat.
     Heat a saute pan over medium heat.
     Add 2 pats of unsalted butter.
     Grill two thick tomato slices that are seasoned with sea salt and black pepper.
     Use a ring mold to place the North Carolina Pulled turkey BBQ hash on a plate.
     Place the poached egg on top of the hash.
     Remove the ring mold.
     Set the grilled tomatoes on the plate.
     Garnish the grilled tomatoes with thin sliced scallion.
     Serve with toast points, cornbread or biscuits.
     Garnish the egg with thin roasted red pepper strips.
  
     The flavor of tender pepper mustard vinegar basted North Carolina pulled turkey BBQ hash really has a way of opening up the eyes in the morning.  Grilled tomato is a classic breakfast accompaniment.
     When poaching eggs in hot water, only use sea salt.  Some chefs suggest adding vinegar to water when poaching eggs.  The vinegar changes the flavor of eggs and can turn the texture of an egg into rubber.  Old fashioned poached eggs are steamed in buttered poaching cups.  
     This is a great tasting breakfast!  ...  Shawna