Latest news with #smokedmeat
Daily Mail
4 days ago
- Entertainment
- Daily Mail
‘They need to dial up that smoke': TOM PARKER BOWLES is disappointed in a new BBQ joint in West London
It was nearly seven years ago that I took Ardie Davies, aka Remus Powers PhB – that's 'doctor of BBQ philosophy' – to David Carter's Smokestak. Ardie is something of a legend in the world of American barbecue, which is all about smoking tough cuts, slow and low – not only the author of 11 books on the noble art of 'cue, but an inductee in The Barbecue Hall of Fame. He sure knows his smoked meat. And was impressed by Smokestak's smoked brisket sandwich, thank god, deeming it excellent, and declaring that 'this place knows barbecue'. High praise indeed. But decent barbecue is still a rare thing in London. I liked Pitt Cue Co and Prairie Fire (both RIP), and have heard great things about Texas Joe's – mainly from Gavin Cleaver, who wrote the definitive (and excellent) guide to London BBQ for Vittles a while back. So his rave review, in the same publication, of Lil' Nashville in Turnham Green got me very excited indeed. Just off Chiswick High Road, Lil' Nashville is a country-music venue with a large stage, live music, neon signs and various honky-tonk daubings scrawled across the walls. OK, so Nashville is better known for 'meat and three' than for barbecue. But it's also the birthplace of hot chicken – invented, they say, at the iconic Prince's, where heat comes from the amount of cayenne pepper mixed into the batter, from plain to the frankly suicidal XXX hot. One bite rendered me mute for at least half an hour. The 'authentic' chicken tenders at Lil' Nashville are anything but, the heat coming from the 'extra hot' sauce, which is not very spicy at all. On to barbecue, smoked in a Cookshack smoker, a vast and serious piece of kit. Baby back ribs have an excellent pert texture, and a fine bark (or crust) too. But the smoke flavour is barely discernible. They need more oomph. Pulled pork is also a mighty cut above the usual cloyingly oversweet slop, with a decent amount of fat, a good tangy sauce, and proper homemade pickles. Brisket, though, is a disappointment. The bark is respectable, as is a strip of softly wobbling fat. But again, there's little trace of the smoker and it verges on the bland. Still, there's potential here. They just need to dial up that smoke.
Condé Nast Traveler
17-07-2025
- Entertainment
- Condé Nast Traveler
Where You Should Eat in Montreal According to a Pro Chef
Transcript This is the perfect sandwich. Mm. You know what it tastes like? It tastes like Montreal. [mid-tempo instrumental music] I am Chef Laurent Dagenais, and today I'm taking you to the most iconic restaurants in Montreal, and this is Where the Chefs Eat. [mid-tempo music continues] [mid-tempo music continues] [wind whooshes] [mid-tempo music continues] We are here at stop number one, Schwartz. [screen whooshes] [mid-tempo music continues] Buon giorno. Mm-hmm. Laurent. Frank. [Laurent speaks in French] [Frank speaks in French] So, you know, New York City has pastrami, they have Katz's Deli, but we in Montreal have Schwartz's, and Schwartz's is all about smoked meat. What's different is the way the brisket is prepared. Here it's a dry cure for 10 days and then it goes for eight to 10 hours of smoking and then it goes for four hours in the steamer. You have a dry rub that's made of salt, black pepper, garlic, onions, mustard, coriander. But you know, what's the amounts? No one knows. [gentle instrumental music] Our queen, Celine Dion, she's a partner here, and her late husband also is a partner here, René. Now, let's see if my heart will go on for that smoked meat. [gentle instrumental music] What's up, Frank? Hey. How are you? Are you good? Good, good. Can I please get the usual? A smoked meat sandwich medium, side of fries, a pickle, and a dark cherry Cott? Excellent. Thank you. [hands smack] Very good. [mid-tempo instrumental music] [knife chops] [knife knocks] [mid-tempo music continues] [plate taps] [mid-tempo music continues] There we go. Oh, amazing [hands tap]. Thank you. So what you see here is nothing less than perfection. It's a piece of art. Smoked meat sandwich, beautiful rye bread, not toasted, and, as we like to call it here, baseball mustard or just yellow mustard. And then, you see this meat here? Before I get in there. This is a medium, you can also get the fatty one that's very juicy and fat or the even leaner one. All right, [hands tap and rub] let's dig in. [gentle instrumental music] Yeah, every bite. [staff member chatter] [gentle music continues] Mm. [hand knocks]. Hmm. Mm. I missed you so much. This is so good. You know, every time, a perfect bite. The nice rye bread is the perfect vessel for this fatty, smoky beef. Mm. [gentle music continues] You know what it tastes like? It tastes like Montreal. That's what it tastes like. The family vibe. It's old, it's smoky, it's greasy in a good way. You can come here at 10:00 AM, you can come here at 9:30 PM, it's always a good time. You know, I like my pickle sliced up. Also, there's rules to this. Never put your pickle in the sandwich. That's a side, you know, you take a bite of your smoke meat, extra musty. Mm. Mm. [clothing rustles] And of course, after that, you wash it down with a good little sip of, [slurps] mm, [glass thuds] dark cherry Cott. So, you know, it just feels like home. I was probably five years old, sitting at the same place with my dad and my bro. It's just one of those places, just feel special. [upbeat instrumental music] And here we are, the best fast food in Montreal, Greenspot. This is the ultimate chefs hangout. Speaking of chefs, I have the honor today of being joined by my good friend, Chef Jeremie Falissard. Ah, chef. [chuckles] [hands smack] You good or what? Good. How are you? Yeah, man. Good to see you. Good to see you. Ready for a good time? It smells so good, man. Can you smell that from here? I'm ready for- Whoo. A big poutine, baby. I'm down. For those who don't know, I thought why not ask my good friend Jeremie here, who's from France, what is a poutine? Well, I've been here for 20 years though. You're still French. [both laugh] Well, listen, it's the go-to. We're in Quebec. This is where it froms. Especially in Montreal, there's a lot of different places to have a nice poutine. Yeah. It's my go-to after clubbing usually, but now it became slowly and slowly, my go-to daytime. 'Cause you don't club anymore 'cause you have kids. Exactly. Yes. So basically, let's break it down. A poutine is what? It's french fries. Not the crispy, nice golden fries. Brown, overcooked fries to perfection, some gravy, which is usually a powder-based gravy, and cheese curds. Cheese curds are basically the youngest form of cheddar, and you can find those in every single corner store in the province, and it's always room temperature. The second your cheese curds hit the fridge, they're done. Why, because to get squeakiness, people always say eat squeaky cheese, right? Squeak, squeak, squeak, squeak, squeak. And if it hits the fridge, [Jeremie laughs] that squeakiness is gone. [Camera Person] What was that noise again? Like [imitates squeaking] [Jeremie imitates squeaking] [Jeremie laughs] [oil sizzles] [mid-tempo instrumental music] Yes! Saint-Henri poutine. Oh yeah. And the onion ring poutine. That's lovely. Thank you. That's it! Thank you. [Laurent's hands smack] There we go. We have the Classic here, obviously. The wild card, onion rings. Saint Henri with the peppers. Yes. Peppers. Yeah, and this is the Pate Chinois. Let's go. I'm kind of very high for this one for some reason. Yeah. Now, I feel like we should just start with a classic, 'cause, you know, we all know what it tastes like, but- Exactly. You have to judge. Same way when you're tasting a pizza, you go with the margarita because it's the one- Yeah. Then you go crazy. Perfect. Exactly. Let's see how it goes. It's quite good. I like that. Lemme just try the sauce by itself. [patrons chatter] At first I thought it was some cinnamon, but I don't think so. Sometimes you think that two chefs would figure out what's in the sauce, but guess what? [Jeremie chuckles] Not today. Onion? Ya. Mm. Gladly. Sound guy, get closer. I wanna make you hear to squeak, squeak. [cheese squeaks] [patrons chatter] Can you pick this up? Squeak, squeak, squeak, squeak. Can you hear it? [patrons chatter] Come on now. [hands tap] [patron chattering continues] Okay.[hands smack] The wild card. [utensils clang] [patron chattering continues] This is interesting. Yeah. First time for you? Yeah. First time for me. I think it's a good idea. I think it's a good idea. I feel like I go with my fingers too, for some reason. It's hard to... [patron chattering continues] You gotta do cheese. [patron chattering continues] Mm-hmm. Mm. Oh. [faint instrumental music] [patron chattering continues] Bro, that's pretty good. Bro. [patron chattering continues] Surprised it's, I mean, I wasn't sure- Nine. But to be honest, it's like a nine outta 10. I like it because there's the sweetness of the onions coming out. Obviously it's fried, so you have the- Yeah, it's- The french fry kind of feeling. Yeah, it's a batter, so it's probably- With the gravy and everything, it makes totally sense. And people have a bunch of weird things they do with poutine. People put ketchup. People put some vinegar on there. Some guy told me he was putting coleslaw on his poutine, which is crazy, but I think we should try ketchup since it's the number one topping for- For the pate chinois. Ah, it feels so wrong to do this. That's why it feels so right. I'm free. [chuckles] Mm. Is it good actually? Is it better? Makes sense, bro. It's not weird. It's good. Oh, now I can smell pate chinois, with the ketchup on there. Yeah, it feels like you're literally eating a pate chinois. [fork clangs] I guess anyone outside of Quebec probably don't know this, but pate chinois is pretty much the most popular household dish that you probably had at least once or a thousand times growing up. It's a classic. It's just ground beef, mashed potatoes, and canned corn, all stacked up. The order is beef, corn, potatoes, and then this is a poutine version of it, so it just fries, gravy, canned corn, ground beef, and now ketchup. It translates to Chinese pate, which is crazy 'cause there's nothing Chinese about this. And last but not least, this is the Saint-Henri, because we are in? Saint-Henri. Let's go. That's the hood. That's the hood. And that's ground beef, bell peppers, and mushrooms? I know it's mushrooms, but- Yeah, yeah. There's like thin sliced of- Mushrooms in there? Oh yeah. I see it. I see it. Cool. All right. Let's try this. Mm. Oh my God. Look at this. [Jeremie chuckles] [utensil clangs] Mm. When it comes down to poutine, I'm a bit of a purist, you know? So I always ordered a classic one for myself, so anything too crazy, this was fun, that was fun too, to try, the onion rings. This was also very fun with the ketchup and whatever, but this one not for me. Well, I like it. I'm gonna eat my pate chinois then. I'll take it for me. [mid-tempo instrumental music] [speaks in French] Mon Lapin. And here we are, sitting down at my favorite table in my favorite restaurant, Mon Lapin. They have all the accolades you can imagine. Best food, best service, best wine, and it's a nice neighborhood. We are now in Little Italy. A thing I really like about this place, it's a corner restaurant. That's always a thing I really enjoy. People watching on the side. You have the open kitchen. I like the decoration. You have a bit of Lapin everywhere. You have the Jura, 'cause they're a big fan of Jura Wine. Chef, [hands rub] what are we eating for lunch? Not telling you. [Marc-Olivier laughs] Perfect. You know what? I never choose anyway. We'll [hands tap] have some asparagus, some lobster. We just got the first small nettle, cooked nettle, rhubarb. Nice. You know? You know what? The usual, I'm not gonna order anything. You can just bring the, you know? Yeah. Of course. [mid-tempo instrumental music] Ah. Le Croque-Petoncle scallop sandwich. Your 10th one. [Laurent laughs] The 11th one's on us. Wow. I've never seen this before. [Marc-Olivier laughs] Crazy. Wow. Amazing. Thank you so much. It looks like a grilled cheese almost, but it's not. It's a scallop muslin. It's very light, very delicate. Nice crunchy bread from [speaks in French]. I probably had this 10 times, and guess what? I'm probably gonna have 10 more times 'cause it's just that good. And then you have, that's like the ultimate mayo. Aioli with garlic, and then you add saffron, which is originally served with the very classic French dish from Marsaille called [speaks in French]. So it's perfect. Wow, look at this. And that's for me. [crunches] Mm. Mm. The nicest muslin. Look how that jiggles. Basically in French cuisine, a muslin is always either, it could be like a salmon muslin. It's salmon that's blended with a bit of cream, so I don't know if there's cream in there 'cause the chef won't tell me, but yeah, it's just basically scallops and you just blend those into a paste, and voila. [crunches] If you close your eyes, you can imagine yourself sitting down somewhere in Marsaille close to the watery, like in the old port, a nice glass of white wine, and you just eating a [speaks in French]. You can hear the seagulls in the distance, and that's where I'm at right now. [gentle instrumental music] Hmm. [crunches] [Marc-Olivier speaks in French] [plate taps] So we have barbecue spinach with lobster cooked in beef fat and a tomato vinegarette. Wow. Merci, chef. [gentle music continues] [patrons chatter] Mm. [patrons chatter] I don't know how he does it. You know? It's so simple. Just spinach, lobster, and fat. It's the ultimate surf and turf. You have the lobster, the lard, best of both world combine. It's not like the usual filet mignon with a fat piece of lobster. It's just delicate, well balanced, and then you have a nice little touch of the onion flour at the end that just brings a bit of [speaks in French]. [gentle music continues] I hope you're still hungry, huh? Thank you, chef. First-of-the-season asparagus in a nettle sauce, and on top we have a sweetbread glaze with spruce honey. Wow. And what's this, chef? Nettle chips. [Laurent crunches] Thank you, chef. [gentle music continues] [Laurent munches] Mm. [utensils clang] Also, sweetbreads are always a tricky one for chefs to cook to perfection, and you have the perfect crispy outside of the sweetbreads and the soft inside, so texture wise, it's very interesting to eat for sure. And this spruce honey just brings you like in a forest almost. It's just very nice. [Marc-Olivier] You wanna film the soft serve machine? Yes. I'm like the biggest fan of Dairy Queen [metal taps] and I wanted my own soft serve machine. This very simple, just rhubarb soft serve, a nice palate cleanser in between courses, or at the end of your meal. We always do it 100% fruit. This one's rhubarb. We'll go into strawberries, haskap berries, cantaloupe later in this season. This one's rhubarb. [Camera Person] Does Dairy Queen have something like this? I'm the dairy king. [mid-tempo instrumental music] Monsieur. [Laurent gasps] Wow, eh. [chuckles] Chef. Double desserts. Rhubarb soft serve with sesame, and this one is brown butter meringue with brown butter fruits and brown butter cream. That's beautiful. Thank you, Chef. I could use a spoon, but to be honest, I've been looking at this thing for a minute now and I wanna just go right in there. [patrons chatter] [faint instrumental music] [Laurent gobbles] [patron chattering continues] Hmm. Hmm. [spoon taps] Mm. This is like the perfect balance. The acidity of the rhubarb doesn't make it too sweet, and the maple is just perfect. So this is a new one for me. So we have a creme diplomat, which is a mix of pastry cream and asantee cream combined together. Then we have a beautiful meringue. [metal clangs] Wow. [gobbles] Mm. [spoon clangs] [faint music continues] [hand thuds] [faint music continues] The lightest meringue I've ever tried in my whole life. Brown butter blueberries. That's crazy. I don't know why, but it's so good, and this hazelnut diplomat on top just brings everything together, and this is the perfect grand finale for a feast at Mon Lapin. [mid-tempo instrumental music] And guys, I think that's the end of our day together. I took you guys to my favorite spots in all of Montreal. We did Mon Lapin, we did Schwartz's and Greenspot. [Laurent speaks in French] [mid-tempo music fades]
Yahoo
06-07-2025
- General
- Yahoo
The Rule-Breaking Trick for Making Hot Dogs Taste Ridiculously Good (Everyone Devours Them)
Hot dog 'burnt ends' are the kind of cookout recipe that makes everyone do a double take (in the best way!). If you've had brisket burnt ends or pork belly burnt ends, this recipe takes that smoky, caramelized, saucy idea and makes it faster, easier, and way more affordable. All-beef hot dogs are lightly coated in yellow mustard and barbecue rub, smoked low and slow until they take on a smoky flavor, then finished with butter, brown sugar, and barbecue sauce so they caramelize into sticky, smoky bites. They're sweet, savory, and totally irresistible. After smoking the hot dogs, you crank the heat and make a rich glaze of butter, brown sugar, and barbecue sauce. The sauce gets thick and sticky, kind of like candied barbecue. I love throwing these on the smoker (or grill) while I've already got something else going, like smoked ribs or pulled pork. They're perfect for nibbling while the main event finishes up. Serve them on toothpicks as an appetizer or pile them in Hawaiian rolls with sliced onions and pickles like sliders. The sweet and smoky combo pairs well with all the usual cookout favorites, and they reheat well if you want to make them ahead of time. If you've never smoked hot dogs before, this is the gateway recipe that'll have you doing it all summer long. Prep the hot dogs. Toss 16 all-beef hot dogs in 2 tablespoons of yellow mustard, then sprinkle 2 tablespoons of barbecue rub until they're evenly coated. Smoke the hot dogs. Arrange them directly on the grill grates and smoke for 1 hour at 225°F. Cut the hot dogs and transfer to a foil pan. Cut the hot dogs into 1 1/2-inch pieces and transfer them to a foil pan. Add 4 tablespoons of unsalted butter, 1/4 cup light or dark brown sugar, and 1/2 cup barbecue sauce. Finish cooking. Increase the heat to 375°F and cook for another 20 minutes, stirring once or twice, until the glaze is thick and sticky. Using a gas grill? Make a smoker pouch by wrapping a handful of wood chips in foil and poking a few holes on the top. Set it over a burner to get that smoky flavor. No grill or smoker? Roast the hot dogs on a sheet pan, then finish in a baking dish with the glaze. We Used Our New 'Room Plan' Tool to Give This Living Room 3 Distinct Styles — See How, Then Try It Yourself The Design Changemakers to Know in 2025 Create Your Own 3D Room Plan with Our New Tool
Yahoo
05-07-2025
- General
- Yahoo
The Rule-Breaking Trick for Making Hot Dogs Taste Ridiculously Good (Everyone Devours Them)
Hot dog 'burnt ends' are the kind of cookout recipe that makes everyone do a double take (in the best way!). If you've had brisket burnt ends or pork belly burnt ends, this recipe takes that smoky, caramelized, saucy idea and makes it faster, easier, and way more affordable. All-beef hot dogs are lightly coated in yellow mustard and barbecue rub, smoked low and slow until they take on a smoky flavor, then finished with butter, brown sugar, and barbecue sauce so they caramelize into sticky, smoky bites. They're sweet, savory, and totally irresistible. After smoking the hot dogs, you crank the heat and make a rich glaze of butter, brown sugar, and barbecue sauce. The sauce gets thick and sticky, kind of like candied barbecue. I love throwing these on the smoker (or grill) while I've already got something else going, like smoked ribs or pulled pork. They're perfect for nibbling while the main event finishes up. Serve them on toothpicks as an appetizer or pile them in Hawaiian rolls with sliced onions and pickles like sliders. The sweet and smoky combo pairs well with all the usual cookout favorites, and they reheat well if you want to make them ahead of time. If you've never smoked hot dogs before, this is the gateway recipe that'll have you doing it all summer long. Prep the hot dogs. Toss 16 all-beef hot dogs in 2 tablespoons of yellow mustard, then sprinkle 2 tablespoons of barbecue rub until they're evenly coated. Smoke the hot dogs. Arrange them directly on the grill grates and smoke for 1 hour at 225°F. Cut the hot dogs and transfer to a foil pan. Cut the hot dogs into 1 1/2-inch pieces and transfer them to a foil pan. Add 4 tablespoons of unsalted butter, 1/4 cup light or dark brown sugar, and 1/2 cup barbecue sauce. Finish cooking. Increase the heat to 375°F and cook for another 20 minutes, stirring once or twice, until the glaze is thick and sticky. Using a gas grill? Make a smoker pouch by wrapping a handful of wood chips in foil and poking a few holes on the top. Set it over a burner to get that smoky flavor. No grill or smoker? Roast the hot dogs on a sheet pan, then finish in a baking dish with the glaze. We Used Our New 'Room Plan' Tool to Give This Living Room 3 Distinct Styles — See How, Then Try It Yourself The Design Changemakers to Know in 2025 Create Your Own 3D Room Plan with Our New Tool
CNET
04-07-2025
- General
- CNET
Ever Thought You Could Smoke Meat in an Oven? This Chef Proves You Can
There's something irresistible about the deep, smoky flavor of meat that's been slow-cooked to perfection. From brisket and ribs to turkey and ham, smoked meat brings bold, rich flavor to everything it touches and makes any meal feel like an occasion. But if you don't have a backyard smoker or pellet grill, you might think it's out of reach. The good news is you don't need fancy equipment to get that same smoky depth at home. With a few easy techniques, you can bring smokehouse flavor to your kitchen using just your stovetop or oven. Whether you're prepping for a summer cookout or want to level up your next dinner, here's how to smoke meat without stepping outside. Tim Cottini, executive chef of Chicago's Bub City, whom I met at the annual Windy City Smokeout, is an expert in imparting smoke into all types of proteins. I tasked him with walking us through the steps it takes for any amateur cook in need of assistance. How to smoke in an oven or stovetop Smoking in an oven or on a stovetop is not out of the realm of possibility. In fact, all you need is some wood chips to achieve the desired flavor. Safety first Don't try this method unless your kitchen has proper ventilation including an exhaust, windows and additional fan. gerenme/Getty Images Because you'll be cooking inside, it's recommended to keep it to a light smoke so you don't set off all the fire alarms and compromise your home's air quality. What's cooking the food is low and slow heat, but this method adds a waft of smoke to impart flavor to the ribs, brisket or chicken inside. Also, you'll want to ensure you have excellent ventilation in the kitchen with an exhaust fan, windows and possible added fans to manage the smoke. If you do it right, the smoke shouldn't become unbearable, but always be prepared for the worst. Cottini's top tips to for smoking meat in an oven Applewood chips are a popular pick for savory foods such as salmon and ribs. Getty Pick your wood chip. "For the type of wood chips, it's really a matter of personal taste but for chicken, I like applewood or cherrywood. With pork I like hickory or mesquite chips. Brisket and beef go best with hickory." Opt for higher fat meats. "Meats higher in fat with lots of connective tissue, like pork shoulder, brisket, leg of lamb, ribs, and pork belly, absorb smoke flavor best. As these meats cook, the intramuscular tissue breaks down and the fat incorporates the smoky flavor. Cooking these meats low and slow, for multiple hours, will make sure that the flavor deeply penetrates the meat and makes the most of the fat rendering process. Lean meats work as well but they need to be cooked quicker to avoid them drying out." Season and marinate your meat but first determine if it's going to be a dry or wet brine. "For the dry method, apply your favorite spice rub directly on the meat's exterior, like a dry rub on pork shoulder. At Bub City, we let it sit for 4 to 5 hours before cooking to allow the seasoning to permeate the meat, which then gets amplified during cooking as the fat renders." Combine stovetop and oven cooking for maximum flavor. "On a stovetop, get the wood chips smoking on one side of a deep pan [on high heat for about five minutes], then place a 2-inch perforated pan over them with the meat in it, but offset from the [location of] wood chips. Cover both pans with foil and smoke. "Do it this way [for 10-30 minutes on medium-low heat, depending on the size and type of meat] to add the flavor without overcooking it. Then, remove [the meat] and finish cooking it the rest of the way in the oven, on the grill, or even in a slow cooker Always smoke the meat indirectly. "This means that you should put your wood chips on one side of your heat source and position the meat opposite it so that it's not directly over the smoking chips." A simple brine will help seal that smoky flavor inside. Ry Crist/CNET "If you want to do a wet brine, it depends on what type of meat you're smoking," Cottini says. "If you're doing smoked chicken for pulled chicken sliders, for example, I'd recommend brining for 24 to 48 hours, and then letting it air-dry for 24 hours before seasoning the exterior with a salt-sugar-spice rub mixture. That will ensure that the chicken develops a tackiness so your seasoning adheres properly." Step four can be tailored to the type of meal you're preparing. Cottini says that lean meats and fish can be made quickly (sometimes in as little as 5-10 minutes depending on filet thickness) or you can transfer proteins like pulled chicken to a slow cooker for a low and slow cooking process that will maintain the initial smoke infusion. Leaner meat and seafood will need less time to absorb the smoky flavors of your woodchips. Alaskan Salmon Company "You can also brush your items with sauce and and then finish in a broiler to get a nice glazed, lacquered finish and char," he adds. No matter the meal, keep the no-contact rule in mind when it comes to meat and wood chips. They should never touch so that the flavor is merely a whisper and not a full-fledged assault to the tastebuds.
