James Geneau
Learning a Lesson About Smoked Meat
By James Geneau
Oh how I miss Montreal at times. Especially when it comes to Smoked Meat. Luckily, on a recent trip to Montreal, I was able to sneak into my favorite smoked meat joint, Schwartz's, for a little nibble and a lesson on making Montreal's legendary Smoked Meat Sandwich! This was actually sent out to ALL of Gremolata's Twitter family members in a step-by-step broadcast. Needless to say, the instant feedback we recieved was overwhelming with people sharing their thoughts on the many happy moments they had covered in smoked meat and mustard in Montreal's most famous deli. And so, we have included some of our photos and the step-by-steps to making their famous sandwich!
Step One: Slice the smoked meat. Schwartz’s does not add any chemicals to their briskets. Instead, they prepare smoked meat the old-fashioned way using a secret blend of fine herbs and spices marinated for 10 days. They smoke their meat daily and they contain no preservatives.
Step Two: Pile it on top of the bread. Your choice, but rye is the best.
Step Three: Add some mustard. You can use a variety of types here but for our sandwich, we used good old-fashioned American-style yellow mustard. Of course, spicy is also a good choice.
Step Four: Assemble and lay flat.
Step Five: Slice and serve. It is important to cut width-wise to keep the integrity of the bread to meat ratio. When you pile this much smoked meat onto two thin slices of bread, it can hard to keep it all together. Quickly wrap and serve. OR plate and devour! Either way, make sure you have plenty of napkins handy!
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