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My first attempt at Montreal Smoked Meat
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FlashkaBob
Posts: 373
1 large BGE, 2 small BGE, 3 Plate setters, 1 large cast iron grid, 1 pizza stone, 1 Stoker II Wifi, 1 BBQ Guru Digi-Q II, 1 Amaze N pellet smoker and 1 empty wallet. Seaforth, On. Ca.
Comments
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As a guy from Montreal, I can attest that this looks great! Im off to lunch to eat a smoked meat sandwich myself .Quebec - Canada
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looks great to me. never having had it, the recipe looks like pastrami but omitting maybe the garlic?
fukahwee maineyou can lead a fish to water but you can not make him drink it -
MSM is one of the true treats on the continent. To be authentic it should be steamed to reheat after smoking, thin sliced and piled three inches high(min).
Steve
Caledon, ON
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Sounds like pastrami except a dry cure rather than a corning.
______________________________________________I love lamp.. -
nolaegghead said:Sounds like pastrami except a dry cure rather than a corning.
fukahwee maineyou can lead a fish to water but you can not make him drink it -
I'm going to have to try that, maybe I'll finish it in the pressure cooker as per Thirdeye's recipe
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All I know folks is that it was DAMNED GOOD!
1 large BGE, 2 small BGE, 3 Plate setters, 1 large cast iron grid, 1 pizza stone, 1 Stoker II Wifi, 1 BBQ Guru Digi-Q II, 1 Amaze N pellet smoker and 1 empty wallet. Seaforth, On. Ca.
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It uses something akin to Montreal steak spice as the main flavour profile. I've never had New York pastrami but have had it in a lot of delis on the east coast and the MSM is the bomb.
Steve
Caledon, ON
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