SMOKED MEAT, MONTR+ëAL, CANADA: Place a gigantic portion of juicy smoked
meat between two slices of rye bread, top with mustard, serve with gherkins, and youCÇÖve got the classic Montr+¬al smoked meat sandwich. The Americans have their own version, the Reuben, made with sauerkraut, melted cheese, and a creamy sauce.

UDD Note: I have et this dandy at the most famous Montreal location for
it - Schwartz' Deli. I don't recall any gherkins with it but the rest was something really good.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Montreal Smoked Meat Sandwich
Categories: Beef, Herbs, Rubs, Chilies, Breads
Yield: 8 servings

MMMMM---------------------------CURE---------------------------------
1/2 c Kosher salt
1 1/2 tb Ground black pepper
1 1/2 tb Ground coriander
1/2 tb Pink salt Prague Powder #1
1/2 tb Sugar
1/2 ts Ground bay leaf
1/2 ts Ground cloves
6 lb (half) brisket; fat trimmed

MMMMM----------------------------RUB---------------------------------
1 1/2 tb Coarse ground black pepper
1/2 tb Ground coriander
1/2 tb Hot smoked paprika
1/2 tb Garlic powder
1/2 tb Onion powder
1/2 ts Dill weed
1/3 ts Ground mustard
1/2 ts Celery seed
1/2 ts Crushed red pepper
1/2 ts Cayenne pepper
1/4 ts Crushed caraway seed
2/3 ts Cracked yellow mustard seed

MMMMM------------------------SANDWICHES------------------------------
16 sl Rye bread
American mustard

MMMMM------------------------EQUIPMENT-------------------------------
Cameron Stovetop Smoker *

CURE: To make the cure, in a small bowl mix together
salt, pink salt, black pepper, coriander, sugar, bay
leaf, and cloves. Coat entire brisket with the cure and
place in an extra-large resealable plastic bag. Place in
the coldest part of the refrigerator and cure for 4
days, flipping brisket twice a day. emove brisket from
bag and wash as much cure off as possible under cold
running water. Place brisket in a large container and
fill with water and let soak for 2 hours, replacing
water every 30 minutes. Remove from water and pat dry
with paper towels.

SMOKING: To make the rub, mix together the spices. Coat
entire brisket with the rub.

Heat the oven @ 225+|F/107+|C.

If you are using a proper smoker, smoke the brisket for
6-7 hours. If you are using a stove-top smoker, heat the
wood chips until they start smoking and place the
brisket on the rack and tightly close the lid. After
20 min on the stove, place the whole stove top smoker
into the oven. Continue to cook for 4-5 hours. Try to
not check it during this time, let the meat break down.
At the end the meat should register @ 165+|F/74+|C.

SERVING: When ready, carefully pour water into the
steaming tray of the stove top smoker. About 500ml.
Tightly close again, and return to the oven. Keep
cooking until it reaches 180 degrees. If using a full
smoker, take the meat off and place on a rack on a
roasting pan. Fill the pan with about an inch of water
and tightly cover w/foil. Place in a 225+|F/107+|C oven
and cook for anther 1-2 hours.

Take out, let cool slightly (watch out for steam!) and
then slice hot. Load up some rye bread with meat, top
with American mustard and slice-n-serve.

* https://tinyurl.com/STOVE-SMOKR

RECIPE FROM: https://totalfeasts.com

Uncle Dirty Dave's Archives

MMMMM

... "Go, and never darken my guest towels again." -- Groucho Marx

--- BBBS/Li6 v4.10 Toy-5
* Origin: Prism bbs (1:261/38)

Quoting Dave Drum to All <=-

SMOKED MEAT, MONTR+ëAL, CANADA: Place a gigantic portion of juicy
smoked meat between two slices of rye bread, top with mustard, serve
with gherkins, and youCÇÖve got the classic Montr+¬al smoked meat sandwich.

I don't know who your source is but I have a couple of quibbles.

Canadian Kosher delis almost never serve gherkins, neither the sweet
baby cucumber nor the sour cornichon version but instead have salt
brined dill pickles, either half sour or full sour.

The Americans have their own version

Your closest version is pastrami. It's very similar but the cure
has sugar in it.

the Reuben, made with sauerkraut, melted cheese, and a creamy
sauce.

Reubens are usually made with unsmoked corned beef, not pastrami or
smoked meat. The dressing is usually Russian (original) or Thousand
Island (modern). And because of the cheese it is only sold in
"Kosher style" restaurants, not real Kosher places.

UDD Note: I have et this dandy at the most famous Montreal location
for it - Schwartz' Deli. I don't recall any gherkins with it

Really large half sours and full sours were available on the side
for something like a buck extra. I had a half sour and a nash along
with my sandwich that time.

"Nash" is their name for a Karnatzel which is a small spicy, dried
sausage sort of like a Kosher beef pepperoni stick.

It's almost impossible to get any of these things made properly west
of Winnipeg. The bagels here suck.

The sister sandwich to the Reuben is the Rachel, with turkey and
slaw replacing the corned beef and kraut.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Rachel Sandwiches
Categories: Beef, Turkey, Cheese, Sandwiches
Yield: 6 Servings

1/3 c Mayo
1 tb Chili sauce
12 sl Rye bread
6 sl Swiss cheese
3/4 lb Thinly sliced cooked turkey
-breast meat
1 1/2 c Coleslaw
1/2 c Butter

Mix the mayonnaise and chili sauce. Spread over 6 slices of rye
bread. Place the cheese, turkey and coleslaw on the mayonnaise
mixture. Top with remaining bread slices. Spread each top with 1
teaspoon of butter. Place the sandwiches, butter side down, in a
skillet. Spread tops with more butter. Cook over low heat about 10
minutes or until bottoms are golden brown. Turn and cook about 8
minutes or until golden brown and cheese is melted.

MMMMM

The original recipe called for salad dressing and margarine.

Cheers

Jim

... 86 the Miracle Whip and Margarine. It's not 1957 anymore,

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fidonet Messaging Since 1991 bbs.docsplace.org (1:135/392)

JIM WELLER wrote to DAVE DRUM <=-

SMOKED MEAT, MONTR+ëAL, CANADA: Place a gigantic portion of juicy
smoked meat between two slices of rye bread, top with mustard, serve
with gherkins, and youCÇÖve got the classic Montr+¬al smoked meat sandwich.

I don't know who your source is but I have a couple of quibbles.

The URL is at the bottom of the recipe - if you read that far. PBBBBTTT

Canadian Kosher delis almost never serve gherkins, neither the sweet
baby cucumber nor the sour cornichon version but instead have salt
brined dill pickles, either half sour or full sour.

I don't do pickles on my sandwiches unless I forget to tell the waitron
"hold the pickles". Sometimes I have to stopo in mid bite and pick off
the dratted things.

The Americans have their own version

Your closest version is pastrami. It's very similar but the cure
has sugar in it.

So? What's your point? A spoonful of sugar helps the medicine go down -
to quote Mary Poppins.

the Reuben, made with sauerkraut, melted cheese, and a creamy
sauce.

Reubens are usually made with unsmoked corned beef, not pastrami or
smoked meat. The dressing is usually Russian (original) or Thousand
Island (modern). And because of the cheese it is only sold in
"Kosher style" restaurants, not real Kosher places.

UDD Note: I have et this dandy at the most famous Montreal location
for it - Schwartz' Deli. I don't recall any gherkins with it

Really large half sours and full sours were available on the side
for something like a buck extra. I had a half sour and a nash along
with my sandwich that time.

Which 'splains why I didn't recall having pickles on mine.

"Nash" is their name for a Karnatzel which is a small spicy, dried
sausage sort of like a Kosher beef pepperoni stick.

It's almost impossible to get any of these things made properly west
of Winnipeg. The bagels here suck.

Too bad you don't got a Panera's location nearby. They have really good
bagels. And soups.

The sister sandwich to the Reuben is the Rachel, with turkey and
slaw replacing the corned beef and kraut.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Rachel Sandwiches
Categories: Beef, Turkey, Cheese, Sandwiches
Yield: 6 Servings

That sounds like the turkey sandwich I had at my first real New York
City kosher deli. And it, surprise, surprise, came with a bottle of
Rheingold beer for the price.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Grilled Turkey Pastrami Rachel
Categories: Five, Breads, Poultry, Cheese, Salads
Yield: 1 sandwich

2 sl Pumpernickel or sourdough
- rye bread
2 sl Swiss (Emmental) cheese *
4 oz Thin sliced turkey pastrami
1/2 c Deli coleslaw
2 tb Russian dressing

On one bread slice layer cheese, turkey pastrami,
coleslaw and dressing. Cover with remaining bread
slice.

Place sandwich in skillet or griddle. Cook 4 to 6
minutes or until bread is toasted and golden brown,
turning once. Cut sandwich in half.

This works great in a Pannini press - UDD

* don't tell the Rabbi

RECIPE FROM: https://www.jennieo.com

Uncle Dirty Dave's Kitchen

MMMMM

... Never try to tell everything you know. It may take too short a time.
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