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Date Posted: 09:23:24 06/07/01 Thu
Author: reg
Author Host/IP: Montreal-ppp47790.qc.sympatico.ca / 209.226.140.39
Subject: Re: July 21st
In reply to: Ron 's message, "July 21st" on 08:28:13 06/07/01 Thu

>That's sounds like a good date to drive down for sure.
>Did you get to taste other teams' offerings? What
>makes a winner?
>As for the brines. Any ideas you can throw my way will
>be appreciated. Bottom line is a long brine. They cold
>smoke the briskets. So I was thinking of using the
>middle rack of WSM and try to keep it at around 170
>for the whole day with hickory wood. Not sure yet
>about that technique. I figured the meat in the
>pickling brine for so long is already cooked in it
>anyway. After the smoke you let your meat cool off at
>least overnight. When you want to eat it, you steam it
>for about 2 hrs. Make sure you have a lot of people on
>hand so as not to waste any meat. That's the easy part
>LOL. The closest thing to a Montreal Smoked Meat
>sandwich is corned beef on rye from a Deli if you ever
>had that. Still researching. It's an expensive piece
>of meat to screw up...

hi Ron , i hope that July 21 fits in with you . yes we did taste offerings from other teams that were very good . winners are the teams who can be on time and keep it moist , have your turn in box look so good that the judges would think to themselfs " is this something i would pay for " have good texture and have excellent taste . then hope you can please ALL the judges ! good fun and harder than one my think . there is a lot of food around on sat afternoon . as for the Montreal Smoked Meat , cold smoking usually is around 80 to 110 degrees , although in the past i have done eye of the round , brined two weeks then smoked at higher temps . it is something that my friends and i liked . reg

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Replies:

  • Re: July 21st -- Bruce, 11:23:05 06/07/01 Thu
  • thanks but???? -- Ron, 16:18:08 06/07/01 Thu
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