Thanks!! Will definitely be keeping the chart. You saw that box right? We keep EVERYTHING! Haha kidding (not kidding). It was a great recipe - along with your bagels. We’ve been making those on the regular.
@@johncallaghan8854 you can look Swartz up on boulevard St-Laurent or Dunn's downtown on Ste-Catherine. Imho these are the two best ones. Bon appétit. ;0)
Nice video guys, I've never tried Montreal smoked meat, but once this Covid I'd over I'm planning and trip to Canada! In the mean time I guess I will try my hand at this!
Nice video guys, I've never tried Montreal smoked meat, but once this Covid is over I'm planning another trip to Canada! In the mean time I guess I will try my hand at this!
Montreal is a great place for a trip - some parts are like a small European city. We go almost every year, haven't had the chance this year, but we will return again.
@@KindofCooking we went to Quebec City two years ago and loved it. I'm originally from the UK, so it feels like being back in Europe without the huge journey!
Great video, easy to follow and fun to watch. Did the recipe twice and modified only the sous vide part. I don't think it's necessary to put it sous vide for 24 hours. I actually put it sous vide for 4 hours at 190F and the result was fabulous. Most recipes I found were bringing the brisket to a temperature of 190F to make the meat more tender so this is why I tried to raise the internal temperature with a shorter time and this gave fabulous results. I'm from the Montreal area and a big fan of Montreal Smoked meat. Schwatrz and Dunns are great places but if you back to Montreal you must try Pete's smoked meat in the West island. Thanks again for the video and the great recipe. Try the 190F sous vide for 4 hours, you might be pleasantly surprised.
Great video. I've done the Glen and Friends recipe many times and I've always been happy with the results. I'm intrigued by the use of sous vide vs. steaming in the final step. How does the results compare between each approach?
I've noticed a lot more work in the video editing, you guys did a great job in keeping the video engaging plus informative. Very underrated cooking channel. How do you like your pellet grill? I have a Traeger and I think the flavor could be a bit more smokey, but I would like to know if the benefits outweigh it.
Thanks for noticing! That's the goal, engaging and informative. I love the pellet grills, I'm using a Green Mountain Grill Daniel Boone model. You're right, it's not that smokey, but you can just add in a smoke tube. It adds a lot more flavour that you're going for. For me, the benefit of not having tend a fire etc far outweighs having more flavour that I can introduce with a smoke tube.
I usually put it into a vacuum sealer bag and flip it every few days. You can also just leave it in a tub. It's not going to make a big difference. Since you use the fridge for other things, I would recommend covering it ;)
Going to sound creepy, but stumbled upon this and realized it's Carmen! Haven't seen content with you since off the great wall stuff. Hope you're doing well, and that Kirkland top for pepper and salt twists off so you can refill the bottle...
Welcome to the channel! Always surprised people still remember me. The cap definitely did not come off. Although, the new one we bought last week week does hahaha.
Hey Canadian Kids, I'm loving your videos. I have a request. Get out of the kitchen, or backyard and take us shopping. I want to know what are the best cuts to buy for Sous Vide. And not just the proteins, but the veggies too. And how about the other stuff? Everyone has cooking videos, but not many have shopping videos. So go put that magic box on a gimbal and chase each other around. I'd do it for you but my MetroCard doesn't get me to Canada. :)
Haha! Thank you. We can definitely get out of the kitchen... unfortunately locking down again for another month. It’s a very good suggestion, we’ll see how we can do it. Until that time, let us know if you have any questions.
you are aware that there's a little bit of a problem with going out and shopping in stores right now, right? Fine idea, just not the right time for that.
Ah ah ah, I was exactly the same when I opened my barbecue to smoke duck breast.... Why is it dirty ? Looll Love your vidéo anyway, chicken tandoori is on the sous vide. Can't wait to try
Thank you for watching! haha every single time! lol I'm lazy on the bbq I just crank the heat and burn it off. Let us know how the tandoori chicken goes :)
Believe it or not, the traditional mustard for this is actually bright yellow prepared mustard like you would put on any steamé hot dog. A whole grain mustard like Maille's is also good though.
Lol! Makes sense. I guess our luggage is heavy enough to just weight it. Lol we also got the small hanging weigh thing, really handy on the road taking those really budget airlines in Europe or Asia.
Thanks for the feedback. Would love to know what you would like to see? We did some tastings before, and some other beauties but it seems like people fall off there hehe. But would love feedback.
Looks great! Hang on to that chart - I use mine for all kinds of cured meats; comes in really handy.
Thanks!! Will definitely be keeping the chart. You saw that box right? We keep EVERYTHING! Haha kidding (not kidding).
It was a great recipe - along with your bagels. We’ve been making those on the regular.
@@KindofCooking Yep - We've been making all of the regular "Lets go to Montreal for the weekend" foods at home this year...
Where would you recommend in Montreal to try this, once we can travel again!
@@johncallaghan8854 you can look Swartz up on boulevard St-Laurent or Dunn's downtown on Ste-Catherine. Imho these are the two best ones. Bon appétit. ;0)
I would also add Snowden deli. I like them as well.
So glad I found this channel! I'm from Toronto and love using my sousvide in creative ways so finding this channel is super exciting.
Thanks for joining us! Looking forward to making more videos. Let us know if you have any suggestions.
Nice video guys, I've never tried Montreal smoked meat, but once this Covid I'd over I'm planning and trip to Canada!
In the mean time I guess I will try my hand at this!
Nice video guys, I've never tried Montreal smoked meat, but once this Covid is over I'm planning another trip to Canada!
In the mean time I guess I will try my hand at this!
Montreal is a great place for a trip - some parts are like a small European city. We go almost every year, haven't had the chance this year, but we will return again.
@@KindofCooking we went to Quebec City two years ago and loved it. I'm originally from the UK, so it feels like being back in Europe without the huge journey!
I put a DeWalt drill on my pepper grinder when I need a lot. The square end of the rod fits in the chuck of the drill no problem at all.
Fantastic mixing smoking and sous vide.....perfect combination 🧡😊
Great video, easy to follow and fun to watch. Did the recipe twice and modified only the sous vide part. I don't think it's necessary to put it sous vide for 24 hours. I actually put it sous vide for 4 hours at 190F and the result was fabulous. Most recipes I found were bringing the brisket to a temperature of 190F to make the meat more tender so this is why I tried to raise the internal temperature with a shorter time and this gave fabulous results. I'm from the Montreal area and a big fan of Montreal Smoked meat. Schwatrz and Dunns are great places but if you back to Montreal you must try Pete's smoked meat in the West island. Thanks again for the video and the great recipe. Try the 190F sous vide for 4 hours, you might be pleasantly surprised.
Thanks for trying! We also enjoy Snowden deli but will try Pete’s next time!
Amazing! Inspiring!
Great video. I've done the Glen and Friends recipe many times and I've always been happy with the results. I'm intrigued by the use of sous vide vs. steaming in the final step. How does the results compare between each approach?
If i want to make it into deli cuts. What should the final temp be of the brisket? I was thinking 180-190?
I've noticed a lot more work in the video editing, you guys did a great job in keeping the video engaging plus informative. Very underrated cooking channel. How do you like your pellet grill? I have a Traeger and I think the flavor could be a bit more smokey, but I would like to know if the benefits outweigh it.
Thanks for noticing! That's the goal, engaging and informative. I love the pellet grills, I'm using a Green Mountain Grill Daniel Boone model. You're right, it's not that smokey, but you can just add in a smoke tube. It adds a lot more flavour that you're going for. For me, the benefit of not having tend a fire etc far outweighs having more flavour that I can introduce with a smoke tube.
I'm currently at the curing stage of the recipe and I'm wondering about the drying part : do I cover it? Do I leave it as is on the wire rack?
I usually put it into a vacuum sealer bag and flip it every few days. You can also just leave it in a tub. It's not going to make a big difference. Since you use the fridge for other things, I would recommend covering it ;)
Awesome video!
Haha. Thanks!!
Hi! What is you spices (with quantity/ lbs or kg) just before smoke? Thanks I’ll try your Montreal smoked meat ! Thanks!!!
Look Montreal Steak Spice mix. It's the same mix.
you can also use a pre-made corned beef for this.. 😀😀 just season it up and smoke it!
Haha! But then its only 48 hours :P
OMG! Carmen! I just found you again! I’m an old fan, used to watch from Off the Great Wall!
Hi Lucy! So glad you found me on this channel. Hope you like our content!
I was hoping you would have shared that Excel sheet on Google Docs.
Going to sound creepy, but stumbled upon this and realized it's Carmen! Haven't seen content with you since off the great wall stuff. Hope you're doing well, and that Kirkland top for pepper and salt twists off so you can refill the bottle...
Welcome to the channel! Always surprised people still remember me.
The cap definitely did not come off. Although, the new one we bought last week week does hahaha.
Hey Canadian Kids, I'm loving your videos. I have a request. Get out of the kitchen, or backyard and take us shopping. I want to know what are the best cuts to buy for Sous Vide. And not just the proteins, but the veggies too. And how about the other stuff? Everyone has cooking videos, but not many have shopping videos. So go put that magic box on a gimbal and chase each other around. I'd do it for you but my MetroCard doesn't get me to Canada. :)
Haha! Thank you. We can definitely get out of the kitchen... unfortunately locking down again for another month. It’s a very good suggestion, we’ll see how we can do it. Until that time, let us know if you have any questions.
you are aware that there's a little bit of a problem with going out and shopping in stores right now, right? Fine idea, just not the right time for that.
Ah ah ah, I was exactly the same when I opened my barbecue to smoke duck breast.... Why is it dirty ? Looll
Love your vidéo anyway, chicken tandoori is on the sous vide. Can't wait to try
Thank you for watching! haha every single time! lol I'm lazy on the bbq I just crank the heat and burn it off. Let us know how the tandoori chicken goes :)
OMG I just saw that place on Netflix like today~~
Somebody feed Phil?
Him: "Costco, why is this so childproof?"
Me: "do you mean the lid is too tight for you to remove?"
hahaha
Hahaha yes. Exactly. ;)
I want some!
You’re only 288 hours away or less depending on where you live :p
Actually, you are probably closer than 288 hours no matter where you live in the world lol.
It was good but twice the amount of curing salt then needed. It is one tablespoon for 5lbs of meat.
... and spicy brown mustard on the rye
The only way. Hehe I also enjoy mine with some horseradish and sauerkraut once in a while. But shhh purist will come for me.
@@KindofCooking Oooo... great idea!
Believe it or not, the traditional mustard for this is actually bright yellow prepared mustard like you would put on any steamé hot dog. A whole grain mustard like Maille's is also good though.
"It is the Asian way" LOL......yes it is
Asian way 4 life.
lol oops i thought it was frog powder for the longest time...
Hahaha. Yeah, we probably want to avoid frog powder 🐸
He didn’t risk it for the brisket
Could you imagine if it broke?? Haha that would be an extremely sad day.
💜💜💜💜💜👍👍👍👍👍
I weigh my luggage that way lol.
Lol! Makes sense. I guess our luggage is heavy enough to just weight it. Lol we also got the small hanging weigh thing, really handy on the road taking those really budget airlines in Europe or Asia.
@@KindofCooking I can’t see the dial if I just put the case on. I have a hanging thing somewhere 😂
Omg so much work, was it worth it?
It was! It’s mostly hands off and kind of satisfying to slice and eat after.
Just pulled it out after 280 hours really great
Oooo you tried it!! It’s well worth the wait
wrong again its a wet brine for 10 days mon ami
This was a very anti-climactic ending.
Thanks for the feedback. Would love to know what you would like to see? We did some tastings before, and some other beauties but it seems like people fall off there hehe. But would love feedback.
Did she say Foie Gras?
Or did i misheard that?
That shit's hardcore animal abuse....
it is NOT PASTRAMI!!!!!!