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Smoked Meat (pg. 3)
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| Rodrico |
| Just east of Tomken on Eglington, on the north side. I live right by it lol :p |
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| v-vaughn |
| quote: | Originally posted by Rodrico
Just east of Tomken on Eglington, on the north side. I live right by it lol :p |
then you would be much more reliable than me! haha
mmm maybe I'll go there this weekend, this thread is making me want smoked meat... |
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| chinamon |
| quote: | Originally posted by StereoPrincess
that is a wonderful idea.
my dad has one up in timmins and everything that comes out of there is AMAZING! make sure to experiment with different wood types for different flavors. |
yup.. i know.
ive been doing a lot of research on home smokers. everything from charcoal smokers to different types of electric smokers. woods. recipes for rubs and sauces. etc.
as for the woods...
Apple: Produces a sweet, fruity taste.Good mild wood which works well on poultry and ham.
Alder: What can I say about this barbecue wood... it is the wood that is greatly preferred for most any fish especially salmon.
Cherry: Similar to apple... sweet and usually very fruity depending on the age of the wood. Tends to be mild making it a good choice for poultry, fish, and ham.
Hickory: Probably the most well known woods and while lots of folk may disagree, it tends to be a bit to pungent for my own taste therefore great care must be taken so that it is not overused. Most feel it is excellent on ribs and most red meats. Can also be used very sparingly on cuts of poultry. (should be able to get this at the local hardware/department store)
Maple: Gives a light and sweet taste which best compliments poultry and ham.
Mesquite: My personal favorite barbecue wood however, great care must be taken or it can become overpowering. Best not used for larger cuts which require longer smoking times but I have been known to be quite successful at it by using it in tandem with another type of wood. (should be able to get this at the local hardware/department store)
Oak: Good choice for larger cuts which require longer smoking times. Produces a strong smoke flavor but usually not overpowering. Good wood for Brisket.
Pecan: Gives somewhat of a fruity flavor and burns cooler than most other barbecue woods. It is similar to Hickory and is best used on large cuts like brisket and pork roast but can also be used to compliment chops, fish and poultry. |
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| infinity HiGH |
| quote: | Originally posted by v-vaughn
Its right on Eglington (obviously haha) and its just west of Eglington and Tomken I believe...I don't know the exact address since we drive there by habit. I actually don't go as often anymore, but their smoked meat isn't like the crap they sell in grocery stores, its Montreal-style smoked meat *yum* |
Nice thanks. Time for Peter to check out Peter's.
I haven't had smoked meat since trying out a Druxy's MTL Smoked Meat sandwich, which was disgusting and I threw most of it out (nothing compares to Schwartz's) |
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| Abercrombie |
When I first came to Toronto, some 15 years ago, I had my first and last smoked meat sandwich at a restaurant/greasy spoon I forget where, in Toronto.
I asked for for a "Montreal Smoked Meat Sandwich" they had pictured and lettered in their window poster outside. The lady called out to me while preparing it, "Whole wheat or white".
Bastards had my money otherwise I woulda gotten the outta there. |
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| activate |
| quote: | Originally posted by Superstring
Fantastic place on Adelaide around just east of Spadina: CBH - Corned beef house. Service is meh, and you have to wait for your sammich.. but damn good. |
I've had a good pastrami and corned beef sandwiches there before, but there smoked meat doesn't compare. |
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| DJ_Elyot |
| quote: | Originally posted by chinamon
as for the woods...
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Dude, you forgot PEACH, which is one of the best. And cowpies.
Vincenzo's in K/W makes a good sandwich; dunno about their smoked meats, though. |
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| Invasionmix |
| quote: | Originally posted by v-vaughn
I actually realy like Peter's on Eglington in saug for Montreal style smoked meat, my family has been going there since I was a kid and it was called something else...they give great portion sizes and their fries are delicious! They have a variety of other realllllllly good food there too (especially greek food) :) |
Wow I always drive by it and wondered how it was. I'm gonna try it soon, it better be good! |
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| zoogla |
f u for making this thread :( i miss Montreal.
Reuben S at Peter and King was good (lol they used be called Reuben Schwartz's but it was copyright infringement or something so they changed). I have lots of memories from that place including this pic:
Bobby (owner) and Jerry (I think--something starts with J though, manager) opened up at 12 am just for me and my friends after a bday party at the upstairs VIP at the Docks in like 1999 or 2000 or something. Yep, their's was the best because they actually copied Schwartz's. I think Bobby used to work there.
Best one now is this Greek-owned deli up here in Richmond Hill on York Blvd. off of East Beaver Creek and Hwy 7, right next to the Honest Lawyer's: Montreal Deli. Best current Smoked Meat in the GTA imo. |
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| elFreak |
| they ship for pretty cheap, and if my memory serves me correct you can buy brisket at pearson airport. |
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| Abercrombie |
| quote: | Originally posted by fayraree
I have lots of memories from that place including this pic:
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I found a long lost graining phone cam pic I took years ago, to keep in your archive.
I understand, I feel your pain dude.
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| Adam420 |
Would anybody fancy themselves a smoked meat poutine?
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