Authentic Montreal Smoked Meat Recipe? (2024)

Richard Fl Posts: 8,297

June 2008

This might get you started.

Rub, Montreal, Thirdeye

Salt, pepper and garlic are kind of the big three players in beef rubs. You could go with a milder peppercorns, like green ones. Maybe using salt, pepper & paprika instead of pepper. Or you might try Montreal steak rub variation with either less or no pepper. The other flavors are pretty good.

INGREDIENTS:
3 Tbs Coriander seeds
3 Tbs Black peppercorns
4 Tbs Dried bell pepper (mix green & red bell pepper)
2 Tbs Onion flakes
2 Tbs Garlic flakes
2 Tbs Sea salt
1 Tbs Caraway seeds
2 Tbs Dill seeds
1 Tbs Dried thyme
1 Tsp Dried lemon peel

Procedure:
1 Combine all ingredients and grind in a coffee grinder.

Recipe Type
Rub

Recipe Source
Source: BGE Forum, Thirdeye, 2007/04/16

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McPhreak Posts: 42

June 2008

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Lizard Dragger Posts: 99

June 2008

I googled it and it's got me drooling...

The window of Schwartz's, a humble storefront cafe opened as a steak place in 1928 by Rumanian immigrant Reuben Schwartz, is filled smoked meat – piles of whole brick-red briskets packed with coarse, black spice. You'll likely have time to admire this meat, because the line waiting for a counter stool or chair at one of the communal tables in the 60-seat storefront nearly always stretches out the door. "Is your smoked meat corned beef or pastrami?" we asked our waiter.

"Neither. It is smoked meat," he answered, explaining that Montreal's way with brisket is to cure it a week or more, smoke it several hours, then store it in a steam box packed with spice a few hours more. The result is a pillow of beef striated with fat and fragile enough that it must be expertly hand-cut with a knife because an automatic slicer would disintegrate it. Schwartz's counter men assemble each sandwich with meat piled up so high that the bread perched precariously atop one half invariably tumbles off as you seize the other half to eat. Smoked meat retains the soft flavor of brisket; and its exact nature depends on how you order it. Schwartz's offers lean (but warns against that as too dry), medium and fatty. Medium is juicy; fatty is insanely succulent.

One thing that makes Schwartz's smoked meat sandwiches good is the bread. We have long stood on a soapbox complaining that even the best delis in New York have lowered their rye bread standards. The rye at Schwartz's is the old style with a leathery crust and muscular crumb (although, alas, seeded rye is not available). The thump of the automatic bread slicer cutting loaves sets the beat of a delicatessen melody, the libretto of which is never-ending chatter among exuberant customers.

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McPhreak Posts: 42

June 2008

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Little Steven Posts: 28,817

June 2008

Richard,

If you've never been to Schwarz's you have no idea. It's like "you want the fat or you want the lean" and you say " what's the difference?" and he goes "you want the fat or you want the lean or you want to get the f$#k outta here" It is an expeience that should be enjoyed by all. You can get the same kind of warm, freindly service at The King of Smoked Meat or Schwietzers Deli.

Steve

Steve

Caledon, ON

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Richard Fl Posts: 8,297

June 2008

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Fidel Posts: 10,172

June 2008

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McPhreak Posts: 42

June 2008

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