What is Canadian smoked meat? Hubby ordered some and it looked
(tasted) like a very lean piece of corned beef that had spent some
time in the smoker.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

sf > wrote:

>What is Canadian smoked meat? Hubby ordered some and it looked
>(tasted) like a very lean piece of corned beef that had spent some
>time in the smoker.

It is a corned beef / pastrami-like preparation that is (usually)
grilled just before serving under smoky conditions (say on a
wood/charcoal grill).

I do not think it normally has been in a true smoker.

Anyway, it's pretty much as you describe. Also called "Montreal
smoked meat".

Steve

(Steve Pope) wrote in
:

> sf > wrote:
>
>>What is Canadian smoked meat? Hubby ordered some and it
>>looked (tasted) like a very lean piece of corned beef that had
>>spent some time in the smoker.
>
> It is a corned beef / pastrami-like preparation that is
> (usually) grilled just before serving under smoky conditions
> (say on a wood/charcoal grill).
>
> I do not think it normally has been in a true smoker.
>
> Anyway, it's pretty much as you describe. Also called
> "Montreal smoked meat".

http://en.wikipedia.org/wiki/Montreal-style_smoked_meat

--

Traditions are group efforts to keep the unexpected
from happening.

-- Barbara Tober

"Michel Boucher" > wrote in message
. ..
> (Steve Pope) wrote in
> :
>
>> sf > wrote:
>>
>>>What is Canadian smoked meat? Hubby ordered some and it
>>>looked (tasted) like a very lean piece of corned beef that had
>>>spent some time in the smoker.
>>
>> It is a corned beef / pastrami-like preparation that is
>> (usually) grilled just before serving under smoky conditions
>> (say on a wood/charcoal grill).
>>
>> I do not think it normally has been in a true smoker.
>>
>> Anyway, it's pretty much as you describe. Also called
>> "Montreal smoked meat".
>
> http://en.wikipedia.org/wiki/Montreal-style_smoked_meat

Fabulous picture in that article. I have always considered
Montreal smoked meat as the epitome of the existence
of a god or two in our universe. I never could figure out why
it never became popular in the US. It is so superior to the
common corned beef or pastrami.

pavane

"pavane" > wrote in news:uMfcs.725611$2a.662452
@en-nntp-14.dc1.easynews.com:

> Fabulous picture in that article. I have always considered
> Montreal smoked meat as the epitome of the existence
> of a god or two in our universe.

Many in fact. The god of rye bread, the god of mustard, the god of
pickle and, in some places like the Bagelshop on Wellington, the
gods of bagels and sauerkraut.

--
Traditions are group efforts to keep the unexpected
from happening.

-- Barbara Tober

"pavane" > wrote in news:uMfcs.725611$2a.662452
@en-nntp-14.dc1.easynews.com:

> I never could figure out why
> it never became popular in the US. It is so superior to the
> common corned beef or pastrami.

US arrogance? :-)

--

Traditions are group efforts to keep the unexpected
from happening.

-- Barbara Tober

On Oct 7, 10:07*am, The Other Guy > wrote:
> On Sun, 7 Oct 2012 09:53:02 -0400, "pavane" >
> wrote:
>
>
>
>
>
>
>
>
>
>
>
> >"Michel Boucher" > wrote in message
> ...
> >> (Steve Pope) wrote in
> :
>
> >>> sf > wrote:
>
> >>>>What is Canadian smoked meat? *Hubby ordered some and it
> >>>>looked (tasted) like a very lean piece of corned beef that had
> >>>>spent some time in the smoker.
>
> >>> It is a corned beef / pastrami-like preparation that is
> >>> (usually) grilled just before serving under smoky conditions
> >>> (say on a wood/charcoal grill).
>
> >>> I do not think it normally has been in a true smoker.
>
> >>> Anyway, it's pretty much as you describe. *Also called
> >>> "Montreal smoked meat".
>
> >>http://en.wikipedia.org/wiki/Montreal-style_smoked_meat
>
> >Fabulous picture in that article. I have always considered
> >Montreal smoked meat as the epitome of the existence
> >of a god or two in our universe. I never could figure out why
> >it never became popular in the US. It is so superior to the
> >common corned beef or pastrami.
>
> I'd love to try it, but while a search brings up plenty
> of info on HOW to make it, and delis that serve it (east
> coast mostly), I don't see anyplace selling it for shipping.
>

The preparation is part of the presentation. You wouldn't expect to
get scrambled eggs by overnight delivery, right?

http://abclocal.go.com/wls/story?sec...nts&id=8575885

On Sun, 7 Oct 2012 10:18:56 -0700 (PDT), spamtrap1888
> wrote:

> On Oct 7, 10:07*am, The Other Guy > wrote:
> > On Sun, 7 Oct 2012 09:53:02 -0400, "pavane" >
> > wrote:
> >
> >
> >
> >
> >
> >
> >
> >
> >
> >
> >
> > >"Michel Boucher" > wrote in message
> > ...
> > >> (Steve Pope) wrote in
> > :
> >
> > >>> sf > wrote:
> >
> > >>>>What is Canadian smoked meat? *Hubby ordered some and it
> > >>>>looked (tasted) like a very lean piece of corned beef that had
> > >>>>spent some time in the smoker.
> >
> > >>> It is a corned beef / pastrami-like preparation that is
> > >>> (usually) grilled just before serving under smoky conditions
> > >>> (say on a wood/charcoal grill).
> >
> > >>> I do not think it normally has been in a true smoker.
> >
> > >>> Anyway, it's pretty much as you describe. *Also called
> > >>> "Montreal smoked meat".
> >
> > >>http://en.wikipedia.org/wiki/Montreal-style_smoked_meat
> >
> > >Fabulous picture in that article. I have always considered
> > >Montreal smoked meat as the epitome of the existence
> > >of a god or two in our universe. I never could figure out why
> > >it never became popular in the US. It is so superior to the
> > >common corned beef or pastrami.
> >
> > I'd love to try it, but while a search brings up plenty
> > of info on HOW to make it, and delis that serve it (east
> > coast mostly), I don't see anyplace selling it for shipping.
> >
>
> The preparation is part of the presentation. You wouldn't expect to
> get scrambled eggs by overnight delivery, right?
>
> http://abclocal.go.com/wls/story?sec...nts&id=8575885

So... when people smoke a commercial corned beef for a few hours and
call it pastrami, are they really making Canadian Smoked Meat? The
article says we would call it "pastrami", but the meat hubby had
tasted nothing like any pastrami I've ever eaten.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

Sqwertz > wrote in
:

>> Except for the big 'ol honking tail of fat with no meat
>> attached to it trying to crawl away.
>
> I just now read te part that says they have a version of it
> that is pure fat - no meat at all - just fat. Figures those
> Canadians would find some way to tarnish an other otherwise
> fine sandwich tradition.

If fat is part of the tradition, in what way does it tarnish said
tradition? And it's not "Canadians", it's members of the Montreal
Jewish community who own and operate these establshments (although
most of the employees now working at Schwartz's are Portuguese).

--

Traditions are group efforts to keep the unexpected
from happening.

-- Barbara Tober

On 07/10/2012 3:37 PM, Michel Boucher wrote:
> Sqwertz > wrote in
> :
>
>>> Except for the big 'ol honking tail of fat with no meat
>>> attached to it trying to crawl away.
>>
>> I just now read te part that says they have a version of it
>> that is pure fat - no meat at all - just fat. Figures those
>> Canadians would find some way to tarnish an other otherwise
>> fine sandwich tradition.
>
> If fat is part of the tradition, in what way does it tarnish said
> tradition? And it's not "Canadians", it's members of the Montreal
> Jewish community who own and operate these establshments (although
> most of the employees now working at Schwartz's are Portuguese).
>


You were responding to someone who is full of crap. I have been to the
Montreal delis who made that stuff popular and my son, who lived in
Montreal for 10 years, frequently brought some of the smoked meat when
he came to visit. There was never much fat on it at all.

Michel Boucher > wrote:

>Sqwertz > wrote in

:
>
>>> Except for the big 'ol honking tail of fat with no meat
>>> attached to it trying to crawl away.
>>
>> I just now read te part that says they have a version of it
>> that is pure fat - no meat at all - just fat. Figures those
>> Canadians would find some way to tarnish an other otherwise
>> fine sandwich tradition.
>
>If fat is part of the tradition, in what way does it tarnish said
>tradition? And it's not "Canadians", it's members of the Montreal
>Jewish community who own and operate these establshments (although
>most of the employees now working at Schwartz's are Portuguese).

Seems no different in concept than lardo, which is all fat, and if you're
Italian you will use in a panino, or maybe eat in smaller amount on
a plate, like any other salumi.

(Perhaps in Jewish as opposed to Italian tradition, there is a propensity
of heaping gigantic amounts of meat on a sandwich, which may make
the all-fat product less suitable...)

Steve

On Oct 7, 6:26*am, (Steve Pope) wrote:
> sf > wrote:
> >What is Canadian smoked meat? *Hubby ordered some and it looked
> >(tasted) like a very lean piece of corned beef that had spent some
> >time in the smoker.
>
> It is a corned beef / pastrami-like preparation that is (usually)
> grilled just before serving under smoky conditions (say on a
> wood/charcoal grill).
>
> I do not think it normally has been in a true smoker.

When I was at Schwartz's Charcuterie Hébraïque de Montréal (whose
struggle to retain the apostrophe S against the forces of
Francophonization is titanic in itself), I saw a metal oven looking
box behind the counter that I assumed was the smoker.

>
> Anyway, it's pretty much as you describe. *Also called "Montreal
> smoked meat".

La viande fumée, s'il vous plait.

spamtrap1888 > wrote:

>On Oct 7, 6:26*am, (Steve Pope) wrote:

>> I do not think it normally has been in a true smoker.

>When I was at Schwartz's Charcuterie Hébraïque de Montréal (whose
>struggle to retain the apostrophe S against the forces of
>Francophonization is titanic in itself), I saw a metal oven looking
>box behind the counter that I assumed was the smoker.

Well, when I was at Schwartz's, I saw them grilling the sliced
meat over very smoky coals, right before assembling it into
sandwiches, and in my estimate this could account for the entire
infusion of smoke taste in the meat.

Steve

On Sun, 7 Oct 2012 19:00:49 +0000 (UTC), (Steve
Pope) wrote:
>
> Well, when I was at Schwartz's, I saw them grilling the sliced
> meat over very smoky coals, right before assembling it into
> sandwiches, and in my estimate this could account for the entire
> infusion of smoke taste in the meat.
>
Sounds like something that can be done at home. I've been tempted to
try smoking corned beef in a Weber type grill, but figured I like deli
pastrami just fine so it's not worth bothering with... however, hubby
took to that smoked meat like a duck to water - so I think a little
smoked meat experimenting is in our future.



--
I take life with a grain of salt, a slice of lemon and a shot of tequila

sf > wrote:

>On Sun, 7 Oct 2012 19:00:49 +0000 (UTC), (Steve

>> Well, when I was at Schwartz's, I saw them grilling the sliced
>> meat over very smoky coals, right before assembling it into
>> sandwiches, and in my estimate this could account for the entire
>> infusion of smoke taste in the meat.

>Sounds like something that can be done at home. I've been tempted to
>try smoking corned beef in a Weber type grill, but figured I like deli
>pastrami just fine so it's not worth bothering with... however, hubby
>took to that smoked meat like a duck to water - so I think a little
>smoked meat experimenting is in our future.

Sure, give it a shot. Slice some corned beef thickly (1/3"),
pepper it, get a even bed of charcoals going in the Weber, lay on a large
number of (ideally) maple wood chips, and then try grilling the
corned beef for 5 or 6 minutes, probably with the Weber's lid mostly on.

You would want to use a BBQ insert (which could just be another grill,
oriented perpendicularly to the first one; but I have invested in a
couple inserts and they make these things much easier).

Steve

On 07/10/2012 9:24 AM, sf wrote:
>
> What is Canadian smoked meat? Hubby ordered some and it looked
> (tasted) like a very lean piece of corned beef that had spent some
> time in the smoker.
>


That's a good question. I have never heard of it. There is Montreal
Smoked Meat, which is a very good corned beef/ pastrami that originated
in a couple of very well known Montreal delis. Maybe it is like Canadian
bacon, a product apparently named for something we eat here, but unknown
in Canada by that name.

Dave Smith wrote:
>
> On 07/10/2012 9:24 AM, sf wrote:
> >
> > What is Canadian smoked meat? Hubby ordered some and it looked
> > (tasted) like a very lean piece of corned beef that had spent some
> > time in the smoker.
>
> That's a good question. I have never heard of it. There is Montreal
> Smoked Meat, which is a very good corned beef/ pastrami that originated
> in a couple of very well known Montreal delis. Maybe it is like Canadian
> bacon, a product apparently named for something we eat here, but unknown
> in Canada by that name.

Do you have anything called "American"?

Mark Thorson > wrote in
:

>> That's a good question. I have never heard of it. There is
>> Montreal Smoked Meat, which is a very good corned beef/
>> pastrami that originated in a couple of very well known
>> Montreal delis. Maybe it is like Canadian bacon, a product
>> apparently named for something we eat here, but unknown in
>> Canada by that name.
>
> Do you have anything called "American"?

Actually no. Odd, isn't it.

--

Traditions are group efforts to keep the unexpected
from happening.

-- Barbara Tober

On 10/10/2012 12:22 PM, Mark Thorson wrote:
> Dave Smith wrote:
>>
>> On 07/10/2012 9:24 AM, sf wrote:
>>>
>>> What is Canadian smoked meat? Hubby ordered some and it looked
>>> (tasted) like a very lean piece of corned beef that had spent some
>>> time in the smoker.
>>
>> That's a good question. I have never heard of it. There is Montreal
>> Smoked Meat, which is a very good corned beef/ pastrami that originated
>> in a couple of very well known Montreal delis. Maybe it is like Canadian
>> bacon, a product apparently named for something we eat here, but unknown
>> in Canada by that name.
>
> Do you have anything called "American"?
>


American Bacon? American smoked meat?

No.

Dave Smith > wrote in
:

>>> That's a good question. I have never heard of it. There is
>>> Montreal Smoked Meat, which is a very good corned beef/
>>> pastrami that originated in a couple of very well known
>>> Montreal delis. Maybe it is like Canadian bacon, a product
>>> apparently named for something we eat here, but unknown
>>> in Canada by that name.
>>
>> Do you have anything called "American"?
>
> American Bacon? American smoked meat?

American butter tarts, American bars, poutine.

--

Traditions are group efforts to keep the unexpected
from happening.

-- Barbara Tober

"aboot"

HTH, eh? ;-)

Bob