Food

Out of context: Reply #147

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  • Continuity13

    Got a wild craving for some Montréal Smoked Meat last week ... which is kind of not available in Munich, so I approximated my own. Brisket 6 days in a brine of smoked salt, water, sugar, curing salt, and liquid smoke; then cooked really low and slow in the oven, with Montréal steak seasoning as the rub, until nearly pulled-brisket tenderness.

    Magnificent. Definitely scratched the itch. I need a nap.

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    • so ... you didn't smoke the meat?monospaced
    • looks good, though ... almost like a NY deli :)monospaced
    • Well, you know ... living in a small urban flat kind of precludes actual smoking. So one does what one can with what's available.Continuity
    • Looks pretty legit.ben_
    • holy fuck that looks yummyBonSeff
    • yes... pleasePonyBoy
    • YOU. SMASHED. ITnecromation
    • MARRY ME
      .

      lol at dry small urban flat response :)      Nairn
    • No one worried smoked salt and liquid smoke is carcinogenic??!shapesalad
    • I also live in a small urban flat, so I fully understand.monospaced
    • Baking Meatsmisterhow
    • Only sky-is-ever-falling joykills like you worry about shit like that, shapesalad.Nairn
    • That looks fantastic.fadein11
    • 'joykills'?

      killjoys or buzzkills perhaps, nairn?      Nairn
    • looks properFax_Benson
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