MONTREAL SMOKED MEAT FLAT WRAP
This wrap tastes just like the one made at a Canadian restaurant, named after one of the biggest names in hockey. I used a Cheddar jalapeno wrap and it was very good.
Provided by Katie Palterman
Categories Main Dish Recipes Sandwich Recipes Wraps and Roll-Ups
Time 10m
Yield 1
Number Of Ingredients 6
Steps:
- Warm tortilla in microwave on high until soft, about 20 seconds. Stir together mayonnaise and mustard in a small bowl. Spread mayonnaise mixture in the center of the tortilla to within 1 inch of edges.
- Place Montreal smoked meat along the center of the tortilla, 2 inches from top and bottom and 4 inches from sides. Sprinkle Mexican cheese blend over meat. Fold in bottom and top of tortilla, then fold in sides.
- Heat oil in a frying pan over medium heat; cook wrap, seam side down, until golden brown, about 2 minutes per side. Press wrap with a spatula to flatten while cooking. Remove from pan and cut in half.
Nutrition Facts : Calories 839.4 calories, Carbohydrate 62.9 g, Cholesterol 65.4 mg, Fat 54.9 g, Fiber 4.1 g, Protein 23.8 g, SaturatedFat 16.7 g, Sodium 1349.1 mg, Sugar 2.7 g
BREWBURGER'S - OLD FASHIONED (MONTREAL SMOKED MEAT)
Provided by Food Network
Categories main-dish
Time P2DT5h15m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Place 1 brisket fat down in a pan. Completely submerge the brisket with the brine.
- Brine 2 days in the refrigerator.
- Remove the meat from the brine and rub the meat with 4 tablespoons pickling spices.
- Place the meat in a smoker for 2 hours with maple wood chips.
- Remove from the smoker and place in a pan with 2 cups of water. Wrap with aluminum foil. Place in the oven for 3 hours at 250 degrees F.
- Remove from the oven, slice, and enjoy with rye bread and mustard.
MONTREAL SMOKED MEAT SANDWICH
The signature sandwich from one of my favourite Canadian cities - the recipe from one of my favourite Canadian chefs, Cristine Cushing! If you don't want to go through the long process of cooking & smoking the brisket, just use the Montreal Spice Mix as a rub on a roast. Serve piled high slivers of smoked meat between 2 slices of rye bread with loads of mustard & a dill pickle on the side!
Provided by CountryLady
Categories Lunch/Snacks
Time 3h50m
Yield 1 brisket
Number Of Ingredients 16
Steps:
- Montreal Spice Mix: Over medium heat, toast the peppercorns, coriander seeds, cumin seeds, fennel seeds mustard seeds, allspice berries, celery seeds in a small sauté pan or cast iron frying pan until fragrant, about 5 to 7 minutes.
- Grind spices coarsely in a mortar and pestle or spice grinder; combine with the remaining ingredients.
- Montreal Smoked Meat: Rub ½ of the spice mixture all over the brisket; let brisket sit for 1 hour or overnight so flavour permeates the meat.
- Preheat oven to 250 degrees F; fit the rack of a roasting pan into a roasting pan, add wine to the roasting pan& put the brisket on the rack.
- Cover the brisket with the slices of bacon, cover with foil& slow cook for 3 hours or until meat is tender.
- Remove from oven& add remaining spice mixture; smoke brisket with the wood chips in a smoker over low flame according to manufacturers instructions, about 20 to 30 minutes.
- OR use your barbecue to smoke the meat- wrap the wood chips loosely with foil paper, poke holes in the foil, add wood chips to the barbecue on medium high heat; when the chips start to smoke, turn the grill to low heat& put the meat on the upper part of grill.
MONTREAL SMOKED MEAT FLAT WRAP
This wrap tastes just like the one made at a Canadian restaurant, named after one of the biggest names in hockey. I used a Cheddar jalapeno wrap and it was very good.
Provided by Katie Palterman
Categories Sandwich Wraps and Roll-Ups
Time 10m
Yield 1
Number Of Ingredients 6
Steps:
- Warm tortilla in microwave on high until soft, about 20 seconds. Stir together mayonnaise and mustard in a small bowl. Spread mayonnaise mixture in the center of the tortilla to within 1 inch of edges.
- Place Montreal smoked meat along the center of the tortilla, 2 inches from top and bottom and 4 inches from sides. Sprinkle Mexican cheese blend over meat. Fold in bottom and top of tortilla, then fold in sides.
- Heat oil in a frying pan over medium heat; cook wrap, seam side down, until golden brown, about 2 minutes per side. Press wrap with a spatula to flatten while cooking. Remove from pan and cut in half.
Nutrition Facts : Calories 839.4 calories, Carbohydrate 62.9 g, Cholesterol 65.4 mg, Fat 54.9 g, Fiber 4.1 g, Protein 23.8 g, SaturatedFat 16.7 g, Sodium 1349.1 mg, Sugar 2.7 g
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MONTREAL SMOKED MEAT RECIPE :: THE MEATWAVE
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- 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.
- Remove 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.
- To make the rub, mix together black pepper, coriander, paprika, garlic powder, onion powder, dill weed, mustard, celery seed, and crushed red papper in a small bowl. Coat entire brisket with the rub.
- Fire up smoker or grill to 225 degrees, adding chunks of smoking wood chunks when at temperature. When wood is ignited and producing smoke, place brisket in, fat side up, and smoke until an instant read thermometer registers 165 degrees when inserted into thickest part of the brisket, about 6 hours.
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