Skip to main content

54 replies

Montreal Smoked Meat

mneeley490mneeley490Member
Since it's very unlikely that I will ever try the real stuff firsthand, I set out to recreate it on my own.

Scoured the internet for information and recipes, and came up with something that seemed pretty common to all those I read. So I dry-brined a piece of brisket flat for nearly 2 weeks with required spices, smoked yesterday with maple wood, and then finished off in a steamer.
The result? It was okay, but not the ambrosia that people in Montreal seem to go on about. Of course I know that what I created probably doesn't hold a candle to the real thing, but I didn't see enough promise there to try again.
As far as I can tell, it is nearly identical to pastrami, but with less sugar and more black pepper.
But hey, I know that even my best pastrami attempts pale in comparison to what I've had at a NYC deli.

So to our NE forumites, which do you prefer and why?
Original Post

Replies sorted oldest to newest

P parcivalMember
Mike

Went to Montreal last year for an off-line and had a smoked meat sandwich at Schwartz's (Montreal folks . . . correct me if I'm wrong, but I believe this is THE joint for smoked meat . . . at least the most well known)

My cured meat comparator's in NYC would be Katz's Deli, Stage Deli, Carnegie Deli, and 42nd Street Deli.

I think I slightly prefer Schwartz's to my current favorite in NYC - Katz's Deli. The pastrami at Katz's is fantastic, tender, well spiced. Schwartz's is similar but has just a slightly more interesting flavor . . . maybe it's the smoke vs. Katz's cure. I can't easily describe it without having them side by side.

My only complaint about Schwartz's was their bread . . . literally seemed to disintegrate in my hands as if I were eating a handful of meat . . . not that that's a bad thing!

Like you, I have made several attempts at both corned beef and pastrami using various approaches -- smoked on my Big Green Egg at very low temp (~250). Braised in the oven and then smoked. Smoked and then braised. I have wound up with quite passable and good results but nothing compared to any of the institutions I listed above
winetarelliwinetarelliMember
quote:
Originally posted by Parcival:
Mike

Went to Montreal last year for an off-line and had a smoked meat sandwich at Schwartz's (Montreal folks . . . correct me if I'm wrong, but I believe this is THE joint for smoked meat . . . at least the most well known)

My cured meat comparator's in NYC would be Katz's Deli, Stage Deli, Carnegie Deli, and 42nd Street Deli.

I think I slightly prefer Schwartz's to my current favorite in NYC - Katz's Deli. The pastrami at Katz's is fantastic, tender, well spiced. Schwartz's is similar but has just a slightly more interesting flavor . . . maybe it's the smoke vs. Katz's cure. I can't easily describe it without having them side by side.

My only complaint about Schwartz's was their bread . . . literally seemed to disintegrate in my hands as if I were eating a handful of meat . . . not that that's a bad thing!

Like you, I have made several attempts at both corned beef and pastrami using various approaches -- smoked on my Big Green Egg at very low temp (~250). Braised in the oven and then smoked. Smoked and then braised. I have wound up with quite passable and good results but nothing compared to any of the institutions I listed above

I will echo pretty much everything Parcival said. I've been able to get decent home-made corned beef, but nothing like the great stuff the pros make. Schwartz's smoked meat is probably my favorite thing of its kind on the planet with Katz's pastrami WAY up there as well. There are other great smoked meat places in Montreal, too. Great city. Worth a visit.
J jhcwineMember
There is Schwatrz's and everything else pales by comparison. Whenever anyone from TO visits Montreal, I beg and plead for them to pick-up my Schwartz's fix, which I then steam at home. Almost as good, but nothing like that Schwartz's ambiance. After 1 visit, most TO folks head there every time they're in Montreal. I'm now looking into couriers ...
unclejohnunclejohnMember
quote:
Originally posted by jhcwine:
There is Schwatrz's and everything else pales by comparison. Whenever anyone from TO visits Montreal, I beg and plead for them to pick-up my Schwartz's fix, which I then steam at home. Almost as good, but nothing like that Schwartz's ambiance. After 1 visit, most TO folks head there every time they're in Montreal. I'm now looking into couriers ...

I would beg to differ when it comes to the best smoked meat and that would be petes smoked meat in Ile Perrot. Just my 2 Cents
G grossieMember
Schwartz's is very good.
Snowden Deli makes a mean hot smoked meat sandwich.
I like Dunn's too, but it lacks a certain something.

Haven't lived there in many many years. I can't say that I really kept up with the smoked meat scene.

Hopleaf in Chicago used to offer a "Montreal Smoked Meat" on their menu which was pretty good, but pales in comparison to the real thing. There's another place in the loop (downtown) that also offers it, I hear it's pretty good.

On a related note Goose Island in Chicago (the brewhouse/restaurant) had a poutine on the menu which included some facsimile of smoked meat. I wasn't in the mood for a plate of fatty beef and fries so I didn't try it, but I will get there.
steve8steve8Member
quote:
Originally posted by Uncle John:
I would beg to differ when it comes to the best smoked meat and that would be petes smoked meat in Ile Perrot. Just my 2 Cents


Eek Say what? I've never even heard of it and I live 5 minutes away by car. I'll have to go try it next time I'm home and there's nothing for lunch.

Notwithstanding Pete's, I think Schwartz's is the best, but I'd never wait in line for it. Ever. Walk across the street to The Main. Almost as good.

And ambience at Schwartz's??? Spit You're kidding right JHCwine?
J jhcwineMember
Well, it lost abit of "ambience" when it was "renovated". And I suspect the greek waiter who (when I was still living in Montreal some 35 years ago) was working on his BA then Masters then PhD, but still sat down at my table to remind me to eat my liver entre (that came with their rib ateak), and chat about life, is no longer there. It wasn't just the smoke meat that made Schwartz's what it was and is. It was a Jewish Institution, like Moishe's. Now its just a chique spot with a lineup, albeit with a still fantastic recipie for smokemeat. Best served hand sliced, "Medium" fat in a rye bread sandwich with those fantastic fries, a Cotts cherry coke and an order of pickles as they should taste. Memories!
W winespartyMember
quote:
Originally posted by grossie:
Schwartz's is very good.
Snowden Deli makes a mean hot smoked meat sandwich.
I like Dunn's too, but it lacks a certain something.

Haven't lived there in many many years. I can't say that I really kept up with the smoked meat scene.

Hopleaf in Chicago used to offer a "Montreal Smoked Meat" on their menu which was pretty good, but pales in comparison to the real thing. There's another place in the loop (downtown) that also offers it, I hear it's pretty good.

On a related note Goose Island in Chicago (the brewhouse/restaurant) had a poutine on the menu which included some facsimile of smoked meat. I wasn't in the mood for a plate of fatty beef and fries so I didn't try it, but I will get there.

There is a place at the market across the street from Ogilvie (it's north of Ogilvie, so technically it is under the trains) that has it. It's the only version I've ever had. No idea if it's authentic or not.
V vinaigreMember
quote:
Originally posted by steve8:
Eek Say what? I've never even heard of it and I live 5 minutes away by car. I'll have to go try it next time I'm home and there's nothing for lunch.


My sister stops at Pete's for her "Fix" everytime she comes to Montreal, my dad loved the place..

If we compare just the sandwich, Pete's is right up there with the best in Montreal: Schwartz, Dunn, Main etc..

But Pete's lack the crustiness of the downtown dinner, where the service is quick and they aim to get you out of there as quickly as possible to serve the next one.
You can call that ambience if you want...

I only been to Schwartz's a handfull of times and I'm happy with that.

That being said, those who posted pastrami and smoked meat in the same sentence...
Blasphemy...
I've never had a Pastrami sandwich that makes me think of a smoke meat sandwich !!!
K ksc02Member
quote:
Originally posted by grossie:
Haven't lived there in many many years. I can't say that I really kept up with the smoked meat scene.

Yeah, that smoked meat scene in Montreal is pretty fickle. Razz

One year it's Schwartz's, the next year it's......Schwartz's.....

I'll have to try the place in PSC. Too close & convenient to ignore.
G g-manMember
Schwartz is mostly overrated.

I'll take carnegie deli's BLT
katz's fatty corned beef (they have a lean one too but skip it)
There used to be stage coach deli for the reuben (alas it's gone)

pastrami is one i'm up in the air about this is perhaps one cut where i might lean towards schwartz over say, carnegie or katz's. Though it might be nostalgia, but carnegies pastrami of 20 years back was to die for, and it feels like they've fallen off a bit.
G g-manMember
quote:
Originally posted by CSM:
How can you have a BLT at a Jewish Deli? And Schwartz's is hardly chic. Awesome yes, but chic, not even a little. And I'm sure I'm in the minority, but I prefer NYC bagels over Montreal due to them being more easily schmearable. End of Rant.


and perahsp teh reason why i said that the pastrami has gone down hill.
P parcivalMember
quote:
Originally posted by Vinaigre:
quote:
Originally posted by g-man:
Schwartz is mostly overrated.

I'll take carnegie deli's BLT
katz's fatty corned beef (they have a lean one too but skip it)
There used to be stage coach deli for the reuben (alas it's gone)


You New-Yorkers... Next your going to say your bagels are better ???
Wink Big Grin


As a US citizen, I have a comment on the bagels but don't want to incite a riot on this thread! I will say that the St. Viateur bagel I had last year went down ever so easily with a nice but very subtle honey like sweetness. I also liked the gruff response I got when I suggested that I get cream cheese on said bagel and merely got a finger pointed at the nearby refrigerator with individual servings of cream cheese

Love Ess-a-Bagel in NYC as well. Different animal though and could feed a small African country for a day. I literally think this thing is close to twice the number of calories at the Montreal bagel
G g-manMember
quote:
Originally posted by Parcival:

As a US citizen someone from Boston, I have a comment on the bagels but don't want to incite a riot on this thread! I will say that the St. Viateur bagel I had last year went down ever so easily with a nice but very subtle honey like sweetness. I also liked the gruff response I got when I suggested that I get cream cheese on said bagel and merely got a finger pointed at the nearby refrigerator with individual servings of cream cheese

Love Ess-a-Bagel in NYC as well. Different animal though and could feed a small African country for a day. I literally think this thing is close to twice the number of calories at the Montreal bagel
winetarelliwinetarelliMember
quote:
Originally posted by grossie:
Mav-
Pretty simple. Pastrami, rye bread, yellow mustard. The pastrami should be hanging over the sides and be piled about 3 inches thick, not like those goyish sandwiches with the meat neatly trimmed to fit just so in the bread. Ideally the pastrami is hot. I personally prefer corned beef over pastrami when I'm not in Mtl.

Gotta disagree for my own tastes. Hot pastrami, as you said, piled as you said on rye. But with swiss cheese partially melted on as well as red onions and deli mustard (eg. Gouldens). Of course, some of the best pastrami I've had has come from true Kosher delis, making the Swiss component more challenging.
unclejohnunclejohnMember
[QUOTE]Originally posted by steve8:

Eek Say what? I've never even heard of it and I live 5 minutes away by car. I'll have to go try it next time I'm home and there's nothing for lunch.

Smoked Meat Petes is a roadhouse that plays blues and has live music most nights. You have to order and pay then they bring it to your table. They do steak and liver like Shwartz. The Petes special is the way to go with fries coleslaw pickle and a drink. It's also nice in the warmer months as they have a great deck. Let me know what you think?
G grossieMember
quote:
Originally posted by winetarelli:
quote:
Originally posted by grossie:
Mav-
Pretty simple. Pastrami, rye bread, yellow mustard. The pastrami should be hanging over the sides and be piled about 3 inches thick, not like those goyish sandwiches with the meat neatly trimmed to fit just so in the bread. Ideally the pastrami is hot. I personally prefer corned beef over pastrami when I'm not in Mtl.

Gotta disagree for my own tastes. Hot pastrami, as you said, piled as you said on rye. But with swiss cheese partially melted on as well as red onions and deli mustard (eg. Gouldens). Of course, some of the best pastrami I've had has come from true Kosher delis, making the Swiss component more challenging.


You're allowed to be wrong, winetarelli, it's OK. Razz

What you describe is a version of a Rueben. That's different.
S seaquamMember
quote:
Originally posted by grossie:
quote:
Originally posted by winetarelli:
quote:
Originally posted by grossie:
Mav-
Pretty simple. Pastrami, rye bread, yellow mustard. The pastrami should be hanging over the sides and be piled about 3 inches thick, not like those goyish sandwiches with the meat neatly trimmed to fit just so in the bread. Ideally the pastrami is hot. I personally prefer corned beef over pastrami when I'm not in Mtl.

Gotta disagree for my own tastes. Hot pastrami, as you said, piled as you said on rye. But with swiss cheese partially melted on as well as red onions and deli mustard (eg. Gouldens). Of course, some of the best pastrami I've had has come from true Kosher delis, making the Swiss component more challenging.


You're allowed to be wrong, winetarelli, it's OK. Razz

What you describe is a version of a Rueben. That's different.



Grossie is right-- few ingredients (and no cheese), but the bread and meat have to be high quality; the mustard can be variable. Anything else is, as grossie has so eloquently put it, just goyish. Smile

I think, though, that the 3-inch thick sandwich is the one that's usually on the kids' menu; for grown-ups, about 4-5 inches is de rigueur.
M maverickMember
Well guys ... since I had so much help (read: ONLY Grossie) ... I gave it my best shot.

I went with what was suggested for my first sammich. Second was w/ the swiss, grilled onions (sweet Spanish @ 39¢/lb.) and a thin swipe of 1000-island (Marie's). Last was w/ horseradish mustard (homemade), on a pretzel roll.

All was good. Thanks Grossie.
K ksc02Member
quote:
Originally posted by PurpleHaze:
This thread reminds me. I have not had Montreal Smoked Meat. Had some delicious smoked meat in TO with futronic, which he assured me was way superior to Montreal's version.... Wink

PH

Of course Fut would say that Big Grin

Next time you're up I'll make sure we allow you to make your own evaluation on that score Wink
M maverickMember
WOW.

Maybe you just didn't see this recipe in the thread you referenced?!?
quote:
boneless thighs
garlic, onions, peppers, tomatoes (I use canned w/ juices that are pre-herbed)
regular olive oil (not evoo, that's just me)
rice (I use a combination of all types/sizes that I have, nothing exotic (it's kinda cool) just not sushi)
chicken stock
white wine
1 pkg saffron (I get this fake stuff, it tastes great and is only $1.49)
herbage/seasonings (whatever you want; parsley, cilantro, thyme, bay, oregano, paprika, cumin, et al)
vegetables (whatever; peas, roasted peppers, olives, piquillo peppers, chick-peas, et al)
chorizo (I get a fresh kind that when skinned cooks up like a fine-grind sloppy-joe)
salt & pepper to your taste if you think it is needed
lime wedges for sprinkling if you like

* This is a multi-task dish; you're always moving doing something.
Chop up your sofrito vegetables small but not a mince. Sweat/saute them off in a large cast skillet.
In a pot throw in those vegs and saffron and cook the rice with the stock.
Chop the thighs into whatever size chunks you like (I go w/ bite-size). In that same skillet, which needs to be screaming hot, brown up the chicken. It shouldn't be cooked through, just have good color. Add the chorizo. Cook a little bit longer. The rice should be done now; a little undercooked is good.
Add the rice/herbage/seasonings to the skillet w/ the meat. Stir it all up. Add the vegs and stir. Crank up the heat getting everything too hot to eat. Cover and turn off the heat. Let it sit until it's cool enough to eat (10-minutes). Dump into serving bowl. Use wine to release anything from bottom of skillet (if nothing is stuck, still rinse the skillet and add to the mix; drink the rest). Serve.

If you think you want it to look all beautiful, like an overpriced restaurant, don't chop up the chx., serve it on top of the rice mix.
Call it by any other name you like, that is Arroz con Pollo.

I just looked through that other thread. I didn't see you offer any recipe. As a matter of fact ... you didn't even participate in that thread. Thanks for the wisecrack in this thread though. It is kinda funny.
purplehazepurplehazeMember
quote:
Originally posted by Maverick:
WOW.

Maybe you just didn't see this recipe in the thread you referenced?!?
quote:
boneless thighs
garlic, onions, peppers, tomatoes (I use canned w/ juices that are pre-herbed)
regular olive oil (not evoo, that's just me)
rice (I use a combination of all types/sizes that I have, nothing exotic (it's kinda cool) just not sushi)
chicken stock
white wine
1 pkg saffron (I get this fake stuff, it tastes great and is only $1.49)
herbage/seasonings (whatever you want; parsley, cilantro, thyme, bay, oregano, paprika, cumin, et al)
vegetables (whatever; peas, roasted peppers, olives, piquillo peppers, chick-peas, et al)
chorizo (I get a fresh kind that when skinned cooks up like a fine-grind sloppy-joe)
salt & pepper to your taste if you think it is needed
lime wedges for sprinkling if you like

* This is a multi-task dish; you're always moving doing something.
Chop up your sofrito vegetables small but not a mince. Sweat/saute them off in a large cast skillet.
In a pot throw in those vegs and saffron and cook the rice with the stock.
Chop the thighs into whatever size chunks you like (I go w/ bite-size). In that same skillet, which needs to be screaming hot, brown up the chicken. It shouldn't be cooked through, just have good color. Add the chorizo. Cook a little bit longer. The rice should be done now; a little undercooked is good.
Add the rice/herbage/seasonings to the skillet w/ the meat. Stir it all up. Add the vegs and stir. Crank up the heat getting everything too hot to eat. Cover and turn off the heat. Let it sit until it's cool enough to eat (10-minutes). Dump into serving bowl. Use wine to release anything from bottom of skillet (if nothing is stuck, still rinse the skillet and add to the mix; drink the rest). Serve.

If you think you want it to look all beautiful, like an overpriced restaurant, don't chop up the chx., serve it on top of the rice mix.
Call it by any other name you like, that is Arroz con Pollo.

I just looked through that other thread. I didn't see you offer any recipe. As a matter of fact ... you didn't even participate in that thread. Thanks for the wisecrack in this thread though. It is kinda funny.


Confused

PH
Next

Add Reply

Post

Membership Required

We're sorry. You must be signed in to continue. Sign In or Register
×
Are you sure you want to remove from your Block List?
×
Loading...
×
When you block a person, they can no longer invite you to a private message or post to your profile wall. Replies and comments they make will be collapsed/hidden by default. Finally, you'll never receive email notifications about content they create or likes they designate for your content.
Note: if you proceed, you will no longer be following .
×
Link copied to your clipboard.
×