I love the way you are polishing and improving the series. Adding other people’s expertise and going to iconic places even delving into the history. What a complete video, great job!
Ansel should make a TH-cam channel! Or maybe you could make a series/Video featuring him. The amount of information he gives in such a short time is awesome!
I wish I found you before my Montreal- Quebec- New York trip. BTW- I poutine in Montreal, and awesome crepe in Quebec (best meal), and Katz deli with a finish of New York Pizza. Every meal was awesome.
I need to say this. I think the sandwich series has been one of the most emotional series i have ever watched. Partly because of the kind of effort and research and hard work that goes into it. But also partly because josh takes all that history and dares to make it so much better. I love how you take all of your viewers through this journey and enlighten us in the process.
If you want the flavor from the carraway seeds to be more prominent in the bread, put the seeds in the water you're gonna use for the dough and boil 'em up and let cool to the desired temp (or add cool water). The aroma will leave the seeds and dissipate into the water/dough. - tip from the ol' Baltic region of Northern Europe, the heartland of rhye bread
Irene Wood 1 tablespoon (15 ml) of seeds is about right for 500 ml of water. That seems to be a common ratio in the a bit more carraway-heavy recipes, and can of course be adjusted to taste. I haven’t made this type of bread for a few years but I remember it taking a few tries before getting it right :)
Some of my fondest memories are growing up and going to Shwartz Deli with my grandfather. Medium fat smoked meat with a pickle and Cherry Coke. Every time as we were leaving, the old guy behind the counter would toss me a paper bag of dried karnatzle on the house. Thanks for the video. Bringing me back. Also, let's just be fair and admit you couldn't pick a winner because if you were to be totally honest... you be chased out of New York ;)
Yup, the cutter would always hand us kids a piece of karnotzle when you walked in. We'd get the corner, too, because the head cutter Johnny, who passed away a few years ago, was a family friend. Everyone says medium fat is the best but i have to admit having always preferred medium, if the cutter was good, because he could mix just enough fat in to make it perfect. A good cutter would mix briskets if one was on the dry side, because each one was different. Oh, and a half sour pickle is great, even better than the dill, and a slice of picked red pepper is great, too, to balance the fat in the sandwich.
www.theatlantic.com/health/archive/2009/07/smoked-meat-montreal-vs-nyc/22280/ "And on top of all that, there is the price: a smoked meat sandwich at Schwartz's will set you back but five dollars; at Katz's in New York, the sandwich is $15, and only slightly larger than its counterpart in Montreal. One is a great value, while the other is terribly overpriced."
I’m in quarantine right now and I love in Montréal, I used to go to a deli every Thursday evening and get myself a proper smoked meat sandwich. I’m watching these sandwich videos because I want to try my hand at a few of them to give me something to do while I’m all cooped up, and god this one is making me miss my deli soooo bad!
I really appreciate how much time you take into these videos. I can tell you've done a lot of research and very thoughtful how you present all the information. Great job on this series!
I just wanted to write to let you know; how greatly I have enjoyed your videos - due to Covid I have really brushed up on my cooking game . I am Italian and food has always been a huge part of my growing up and adult life - what a joy of life it is, making it - the art, the science, sharing it with others - man, along with music and nature -- what is better ? Cheers guys and again, a heart felt Thank You for the inspiration, the sharing of knowledge and ideas ! Matthew
Dude, Yess!! This has to be the most reasonable sandwich in the series to do at home. I'm so stoked to give it a try, also had no idea that mustard was so easy to make! You sir are the man, thank you for all you put out in the world. Oh and I bet I can make an entire brisket, jar of mustard, and loaf of bread for the price of a sandwich in NY!! Hahaha
try the greek souvlaki, especially pita gyros (peetah yeeros). it would be very interesting to see you try and replicate the gyros, flakes of slowly cooked, seasoned pork belly. it's mainly a stack of pork belly slowly coocked as it turns around the whole time (that's what gyros means, turning around).
@@wiconizephier3199 Nope, in Greece they mostly use pork or chicken. Lamb and beef are usually used for Turkish Döner Kebab, which is the dish Gyros was derived from. Both words "Gyros" as well as "Döner" literally mean "to turn around", which refers to the vertically rotating spit both dishes are cooked on.
@@bakinitright6637 True, but in Arab countries they don't call it "Gyros" they call it "Schawarma". There's a really nice Lebanese restaurant right around the corner where I live; they make traditional Schawarma from lamb, but they also sell a chicken and a veal version, both of which are absolutely awesome. They also make a killer Sujuk sandwich.
The amount of information you get from Ansel (also the speed that you get at) is stunning. It's like he has a script he reads it from, only he doesn't. It's all from the top of his head, it's just insane. Bless this man, you can really he he does this with passion.
Amazing video, really love this series where you go and talk with the real experts in the matter!. Also, Ensel REALLY needs to have a permanent spot, could be hearing him talk about his craft for years. Precise information all over the place! 10/10
Mike: "There really generous. They give you a sample." Me: Looks at menu and sees $22.45 for a Pastrami sandwich. Also me: "Bro, I don't think you know what generous means..."
In US generous sample means a very big portion with tons of meat almost double of what Montreal Schwartz give out. It doesn’t mean it’s free though, don’t confuse the subjects, they’re not the same, lol. There is nothing free in US except for the air that you’re breathing.
it's actually alot bigger in actual size than what you see in this video, I would say between .7- 1lb amount of meat. It's literally 2 meals in one sandwich. It takes them about minimum 30 days to go from brisket to corn beef and smoked to the pastami. they need cutters because it will break if you put it through a slicer. and the moment you hold it in your hand, it falls apart (that's how tender it is) super messy too.
@@Scarsofevil I honestly thought they looked bigger in pictures. Still taste the bomb tho, and there is a shit load of meat on there. We ordered 2 sandwiches and the cutter went through a whole joint of meat for it (quite a bit gets cut off and thrown away though).
Ansity I wonder what they do with that waste. Give it to me lmao. There is a good amount of meat they throw away. They should make a Rochester “garbage plate”.
Wow, impeccable sandwich at the end there. These get better and better. I think I'm missing something though - how was the montreal smoked meat sandwich incorporated here? You used the wet brine from pastrami, and also I thought just the deckle which smoked meat sandwich guy says is pastrami style rather than whole brisket for Montreal style. Probably being dumb but want to clarify in case I try and copy this fusion on my own. For some U.S. based sandwich suggestions dear to my heart - Chicago Italian Beef, Lobster Roll (though not much to recreate here), Muffuletta, Philly Roast pork or Cheesesteak, and last, SF style Dutch Crunch bread (though unfortunately not a specific sandwich. Many shops have a Korean bulgogi sandwich that's popular on this bread, and seems like the kind of thing you'd be into demo-ing on this series)
Am I reading that right? 20+ dollars for a sandwich? I've never seen something like that. Seems absolutely outrageous. How much of a markup is it compared to a place similar in quality that doesn't have the Katz name?
Not much, it's really about the average. A lot of the famous pastrami places charge $15-20 for their pastrami as well: 2nd Ave Deli, Pastrami Queen, Sarge's, Frankel's, Carnegie's (rip), etc.
it's pathetically overpriced and completely antithetical to the smoking process in general. The brisket is historically one of the cheapest cuts because of how tough it is. the smoking process evolved over time in poorer parts of North America to take cheaper cuts of beef and pork and cook them over low heat for long periods of time to tenderize the meat and make something cheap and tough, tender and edible. you now see these gentrified ass smoked meat shops with the word 'artisan' all over yuppyville USA, charging 3 or 4x what an actual good deli or BBQ place would by some guy named Tanler or Chad
It's so amazing that you have such a rich family history. I don't know much past my grandparents it must be a fantastic feeling to live so close to where they lived and ate.
Sous Vide Everything says never ever ever use liquid smoke. They have some pretty to do easy alternatives that work well. Check out their channel. Best sous vide channel on TH-cam.
@@skyblue9991 Nice... I'll have to check it out. Good chance they talk about the carcinogens that can be trapped in the vapor during the process of making liquid smoke. Personally as a professional chef I think that a little bit won't hurt you. I wouldn't personally drink the stuff concentrated but a teaspoon here and there isn't bad (IMHO). I suppose it's like Nitrites and nitrates in sausages. Many people say it gives you cancer. Some people also say that eating red meat will kill you so who knows. I like Sous Vide Everything, Like I said I'll have to check it out
Love Pastrami, never tried Montreal Smoked (I live in England)......I'm currently curing a rolled point of brisket into a Traditional English Corned Beef using a modified version of the Scott Rea process. Perfect for a London Salt Beef sandwich, the common ancestor to both sandwiches you display here (as sandwiches). Although London Salt Beef tends to use Silverside. Mile End in London is also a historically Jewish district and a great place to get a salt beef bagel/sandwich, pastrami is always available but any Londoner/Englishman will always get the salt beef.
I'm sure the Mile End Deli did a nice rendition of the Montreal Smoked Meat sandwich but ultimately you can't truly do it justice unless you're eating one here....the real Mile End. Great video nonetheless!
You've got so many great videos I could have commented on but I'll do it here. I've spent my life in different facets of the food industry and I have particularly love a good sandwich. Now I'm home for the social distancing Corona virus thing . . . I have a lot of time on my hands and I started to consider creating a TH-cam channel around sandwiches. I did a little research and that's how I discovered you. I've got to say I don't think I could do a better job than you do. It's such a great channel there's a nice history of the sandwich portion of each episodes followed by the recipe portion but the recipe portion is not overly doting as so many internet-related recipes are. I just love your channel. So I'm a fan, I think I've watched maybe 15 videos but I'm going to continue exploring it I really enjoy it thanks a lot for making it.
@@seanwood1306 brisket is a cheap cut of beef, says so in the very video we're commenting on. So no you're not paying for quality when you pay 20 dollars for a sandwich. I will 100% agree about the heritage and the experience, because that's what the location gives you. So yea, you're paying for the location
You’re so lucky to live in NY with all these amazing culinary experiences and bad azz food! I’m watching you milling ur own bread?!?? Wtf?👀😳🍞 Pastrami sandwich is my FAVE!🥪
I finally realized I wasn't taking advantage of it like I should! It's a special place to live and there's so much food to get into, so why not share that! Expect more in the future
Funny how we grow up and getting high isn’t as rewarding as learning about your ancestors( yes some are bad but we ain’t perfect )Your family history makes it so more interesting then just the cooking part . Hope it inspires others to dig into their ancestors food history. Done right and without PRESERVATIVES and crap
I've really been enjoying this sandwich series...you've definitely covered the classics as well as some unique sandwiches I've never heard of. Love and blessings from Tennessee!
It's a great video. Those sandwiches look great. My maternal immigrant ancestors (my maternal great grandparents and my maternal granddad) lived in New York City and Montreal, before heading to Western Canada. I'd like to visit both cities and try the food.
Shout out to 2nd Ave and Katz's, and the dear departed Carnegie Deli. Very different styles of Pastrami, but all outstanding. I can't wait to visit Montreal and hit some smoked meat spots!
For the Rye bread "seedless" Rye contains ground caraway. So if you don't like the seeds just grind the caraway seeds like the commercial guys do and it will taste wonderful.
NICE TO KNOW UR FAMILY CAME OVER THROUGH ELLIS ISLAND. my swedish great grandmother came through there as well Sigfreida Johansson. love deli sandwiches cant go wrong with the pastrami meat!
thanks, glad you enjoy! they are very different then cumin seeds but some people mix them up because there's something called Persian cumin which is the same
Been with you guys since the College survival courses (i still break out the G. Foreman). And look at ya now....this channel has evolved with you and Josh. Keep going.
This video is perfect! I live in Croatia, and last summer I visited Montreal and had amazing smoked meat sandwiches; and my girlfriend visited NY and had that same pastrami sandwich in that same deli you visited. We both returned home amazed at how great those sandwiches were, and planned on returning next year to eat them together. Now, I can try (and probably fail, since it is super complicated and long) at recreating your recipe! Thank you for this video :-)
I used to work at a popular BBQ restaurant in Florida called 4Rivers which specialized in Brisket. I probably carved over 2,000 briskets in my life. It absolutely blows my mind how well you got that bark without smoking it. Awesome job! Also loved the family history, how funny that your great grandparents lived right next to Katz. The cherry on top was hearing Joe Rogan in the background around 9:35. Cheers, I subscribed. Great work!
You can smoke meat in an oven (it’s a pain to do but can be done) you put the meat on the top rack, a layer of aluminum foil on the middle rack if you have one (if not, do what you did with the cookie sheet) and wrap your preferred wood chips in aluminum foil and poke a bunch of holes in the foil and put it on the bottom rack and set your oven to just under 200 degrees Fahrenheit for your desired amounting time
You can smoke the meat in the oven. Soak the wood chips, drain (keep the water), put on the tray, add bit of that water and put into preheated oven. It takes a bit more playing around to make sure the wood doesn't catch on fire (and if you have a smoke sensors around, I suggest keeping a window opened), but it does wonders.
To give the meat a smoked flavour when you don't have a smoker, there's an Asian technique that can be used which is to take a tea bag that's previously been used (still a bit humid), put it in a metal lid cover to keep it away from the grease of your meat. Put the tea bag and lid along with your meat in a container like a large pan or a kettle and set the tea bag on fire with a lighter. Then cover. The tea bag, since it's still humid and for lack of oxygen in the container will go out fairly quickly and start to smoke.
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thanks to Mile End Deli, Katz's Deli and Fleisher's Craft Butchery for providing me with such incredible inspiration on this smoked meat journey!
I love the way you are polishing and improving the series. Adding other people’s expertise and going to iconic places even delving into the history. What a complete video, great job!
You should do Francesinha from Portugal
are you jewish? since your grandparents are
Man I wish I had someone near me with so much knowledge like the guy at Fleisher's. Nicely done!
Ansel should make a TH-cam channel! Or maybe you could make a series/Video featuring him. The amount of information he gives in such a short time is awesome!
I wish I found you before my Montreal- Quebec- New York trip. BTW- I poutine in Montreal, and awesome crepe in Quebec (best meal), and Katz deli with a finish of New York Pizza. Every meal was awesome.
I need to say this. I think the sandwich series has been one of the most emotional series i have ever watched. Partly because of the kind of effort and research and hard work that goes into it. But also partly because josh takes all that history and dares to make it so much better.
I love how you take all of your viewers through this journey and enlighten us in the process.
If you want the flavor from the carraway seeds to be more prominent in the bread, put the seeds in the water you're gonna use for the dough and boil 'em up and let cool to the desired temp (or add cool water). The aroma will leave the seeds and dissipate into the water/dough. - tip from the ol' Baltic region of Northern Europe, the heartland of rhye bread
ahh great tip, but you really gotta love caraway for that one
@@LifebyMikeG oh yeah absolutely. You don't hear a lot about carraway these days, but it's perfect here. Love the channel and series btw
What ratio seeds/water, please?
Irene Wood 1 tablespoon (15 ml) of seeds is about right for 500 ml of water. That seems to be a common ratio in the a bit more carraway-heavy recipes, and can of course be adjusted to taste. I haven’t made this type of bread for a few years but I remember it taking a few tries before getting it right :)
@@tjoflojt Thanks for that. I will give it a go. :-)
Ansel killing it once again, great video!
Some of my fondest memories are growing up and going to Shwartz Deli with my grandfather. Medium fat smoked meat with a pickle and Cherry Coke. Every time as we were leaving, the old guy behind the counter would toss me a paper bag of dried karnatzle on the house.
Thanks for the video. Bringing me back.
Also, let's just be fair and admit you couldn't pick a winner because if you were to be totally honest... you be chased out of New York ;)
love it
Yup, the cutter would always hand us kids a piece of karnotzle when you walked in. We'd get the corner, too, because the head cutter Johnny, who passed away a few years ago, was a family friend.
Everyone says medium fat is the best but i have to admit having always preferred medium, if the cutter was good, because he could mix just enough fat in to make it perfect. A good cutter would mix briskets if one was on the dry side, because each one was different. Oh, and a half sour pickle is great, even better than the dill, and a slice of picked red pepper is great, too, to balance the fat in the sandwich.
NYC Pastrami vs. Montreal Smoked Meat
Katz's Deli: $23.
Schwartz's: $6.
Who won?
Hunter Henryk Schwartz always wins. Oh and St. Viateur.
@@SomeDudeQC slovenia is boss too
Schwartz's gives you a $7 sandwich, Katz's has 4 times the amount of meat and much better flavor. KATZ'S wins
No way Katz's is 4x the size of Schwartz's.
www.theatlantic.com/health/archive/2009/07/smoked-meat-montreal-vs-nyc/22280/
"And on top of all that, there is the price: a smoked meat sandwich at Schwartz's will set you back but five dollars; at Katz's in New York, the sandwich is $15, and only slightly larger than its counterpart in Montreal. One is a great value, while the other is terribly overpriced."
I’m in quarantine right now and I love in Montréal, I used to go to a deli every Thursday evening and get myself a proper smoked meat sandwich. I’m watching these sandwich videos because I want to try my hand at a few of them to give me something to do while I’m all cooped up, and god this one is making me miss my deli soooo bad!
I really appreciate how much time you take into these videos. I can tell you've done a lot of research and very thoughtful how you present all the information. Great job on this series!
thanks!
agreed
Always nice to see Ansel, all the guests for that matter! Love how informative and passionate this series is, thanks Mike!
That was a very nice, round, interesting, exciting and instructive video. Thanks a lot for making this series, I really enjoy watching those videos.
I'm digging the slight change in format of the original Bros Green I subbed to 6yrs. ago. I'm more informed, & you and Josh seem less stoned. Lol
Stay green from Colorado. I hope you guys do for edibles what matty Matheson could not.
I like them stoned though
)): Don't end the series... Just keep making sandwiches forever.
haha theres always season 2...
I just wanted to write to let you know; how greatly I have enjoyed your videos - due to Covid I have really brushed up on my cooking game . I am Italian and food has always been a huge part of my growing up and adult life - what a joy of life it is, making it - the art, the science, sharing it with others - man, along with music and nature -- what is better ? Cheers guys and again, a heart felt Thank You for the inspiration, the sharing of knowledge and ideas ! Matthew
Dude, Yess!! This has to be the most reasonable sandwich in the series to do at home. I'm so stoked to give it a try, also had no idea that mustard was so easy to make! You sir are the man, thank you for all you put out in the world. Oh and I bet I can make an entire brisket, jar of mustard, and loaf of bread for the price of a sandwich in NY!! Hahaha
Keep in mind that the mustard will not taste very good the first couple days, mustard really needs a few days to mellow out.
try the greek souvlaki, especially pita gyros (peetah yeeros). it would be very interesting to see you try and replicate the gyros, flakes of slowly cooked, seasoned pork belly. it's mainly a stack of pork belly slowly coocked as it turns around the whole time (that's what gyros means, turning around).
Lamb and beef thats what gyros are..........
@@wiconizephier3199 I can confirm it means turning around... I am Greek
He really needs to do gyros
@@wiconizephier3199 Nope, in Greece they mostly use pork or chicken. Lamb and beef are usually used for Turkish Döner Kebab, which is the dish Gyros was derived from. Both words "Gyros" as well as "Döner" literally mean "to turn around", which refers to the vertically rotating spit both dishes are cooked on.
@@bakinitright6637 True, but in Arab countries they don't call it "Gyros" they call it "Schawarma". There's a really nice Lebanese restaurant right around the corner where I live; they make traditional Schawarma from lamb, but they also sell a chicken and a veal version, both of which are absolutely awesome. They also make a killer Sujuk sandwich.
They are both amazing, but the beauty of the Montreal Smoked sandwich meat is... vous êtes à Montréal! We'll meet you in Montreal for a food tour -
;)
I'm from Montréal too! :D Smoked meat poutine is also a thing where I live! Yummy!
I'm not from Montreal but that's one of many reasons to move there. And those bagels..yum!
And while you're in town, you must also taste the bagels, both fresh from the oven and toasted with butter, Camembert, or blue cheese.
Montreal is the best major city in Canada. This is coming from a Torontonian.
This is one of the videos that got me hooked on this channel. This goes WAY beyond food. This is art.
As a New Yorker, a pastrami and sourdough addict, you really did this justice. Fantastic work!
Love how much information you include. Ansel is a font of knowledge as well!
Just here to say that you are amazing. I learned a lot about cooking from you.
The amount of information you get from Ansel (also the speed that you get at) is stunning. It's like he has a script he reads it from, only he doesn't. It's all from the top of his head, it's just insane. Bless this man, you can really he he does this with passion.
Eyyy nice Joe Rogan in the background at 9:28
I’m watching this at 1:37AM from Italy, in my bed, dying with hunger and probably drooling uncontrollably 🤤
I love this series so much!
What the guy in New York made isn’t real Montreal smoked meat, I love what u made but he cut it wayyy to thick
We love the show you did on Katz deli I have been there numerous times and I agree with you. It is really wonderful.
4:45 .. $24 bucks for a sandwich?.. as a Montrealer, I find that hilarious :)
Live in Montreal. Went to NYC. Tried pastrami. Loved it. Love them both!
Wow they give you a sample of their 22 dollar sandwich? Such a deal!
Josh Jennings don’t forget the pickle
@@paulakapablo1749 20 dollar sandwich 3 dollar pickle
Amazing video, really love this series where you go and talk with the real experts in the matter!. Also, Ensel REALLY needs to have a permanent spot, could be hearing him talk about his craft for years. Precise information all over the place! 10/10
Mike: "There really generous. They give you a sample."
Me: Looks at menu and sees $22.45 for a Pastrami sandwich.
Also me: "Bro, I don't think you know what generous means..."
In US generous sample means a very big portion with tons of meat almost double of what Montreal Schwartz give out. It doesn’t mean it’s free though, don’t confuse the subjects, they’re not the same, lol. There is nothing free in US except for the air that you’re breathing.
English lesson
There = the pastrami is over there
They're = they're really generous with the pastrami
Thier = their pastrami is really tasty
it's actually alot bigger in actual size than what you see in this video, I would say between .7- 1lb amount of meat. It's literally 2 meals in one sandwich. It takes them about minimum 30 days to go from brisket to corn beef and smoked to the pastami. they need cutters because it will break if you put it through a slicer. and the moment you hold it in your hand, it falls apart (that's how tender it is) super messy too.
@@Scarsofevil I honestly thought they looked bigger in pictures. Still taste the bomb tho, and there is a shit load of meat on there. We ordered 2 sandwiches and the cutter went through a whole joint of meat for it (quite a bit gets cut off and thrown away though).
Ansity I wonder what they do with that waste. Give it to me lmao. There is a good amount of meat they throw away. They should make a Rochester “garbage plate”.
This was the best ever! So glad to have found your website...thank you!
I would love to see you guys recreate a cuban sandwich, bread and all.
Thank You! I'm definitely going to make this. My mouth is watering watching your video.
No way am I paying $23 for a deli sandwich!
Montreal smoked meat sandwiches are usually under 10$ CAD (about 7.50 USD) in Montreal, they an amazing snack for the price!
I agree, the price is unacceptable, it's probably a tourist trap
@@nicolasrancourt3958 ahaha it's not
Everything in NYC is expensive. I didn’t have a shit meal there while on our anniversary trip.
I adore these sandwich videos. Way to go, Mike! Keep 'em coming.
Also, I really love how you visited all these delicatessens and studied their techniques. Super cool.
Wow, impeccable sandwich at the end there. These get better and better. I think I'm missing something though - how was the montreal smoked meat sandwich incorporated here? You used the wet brine from pastrami, and also I thought just the deckle which smoked meat sandwich guy says is pastrami style rather than whole brisket for Montreal style. Probably being dumb but want to clarify in case I try and copy this fusion on my own.
For some U.S. based sandwich suggestions dear to my heart - Chicago Italian Beef, Lobster Roll (though not much to recreate here), Muffuletta, Philly Roast pork or Cheesesteak, and last, SF style Dutch Crunch bread (though unfortunately not a specific sandwich. Many shops have a Korean bulgogi sandwich that's popular on this bread, and seems like the kind of thing you'd be into demo-ing on this series)
Your work is really impressive. Good job.
thanks
Wow this is next level
LydiannaBella out of bounds
Please never stop doing this series
Love this series , so educational! Incredible the history you can learn from a single sandwich. Simply amazing!
Am I reading that right? 20+ dollars for a sandwich? I've never seen something like that. Seems absolutely outrageous. How much of a markup is it compared to a place similar in quality that doesn't have the Katz name?
Not much, it's really about the average. A lot of the famous pastrami places charge $15-20 for their pastrami as well: 2nd Ave Deli, Pastrami Queen, Sarge's, Frankel's, Carnegie's (rip), etc.
FYI the smoked meat sandwich at Schwartz's here in Montreal is about 8$ USD. Another reason to visit mtl!
it's pathetically overpriced and completely antithetical to the smoking process in general. The brisket is historically one of the cheapest cuts because of how tough it is. the smoking process evolved over time in poorer parts of North America to take cheaper cuts of beef and pork and cook them over low heat for long periods of time to tenderize the meat and make something cheap and tough, tender and edible.
you now see these gentrified ass smoked meat shops with the word 'artisan' all over yuppyville USA, charging 3 or 4x what an actual good deli or BBQ place would by some guy named Tanler or Chad
No... u don't understand. ... it's fu*kin delicious. ... worth25$
Clearly this guy has never been to Manhattan...
What a great video ! I love how you added a personal touch with the story of your grandparents !
Tunisian sandwich please (tuna, harissa, pickled lemon, black olive, olive oil)
Est-ce que tu connais le nom original de ce sandwich par hasard?
Sandwich tunisien ou sandwich au thon à la tunisienne, je pense@@mansfaye1084
@@TonyAlmeida610 Ok, merci beaucoup
It's so amazing that you have such a rich family history. I don't know much past my grandparents it must be a fantastic feeling to live so close to where they lived and ate.
I don't know why he bothered talking about Montreal Smoked Meat sandwich when he had no intention of making one.
I'm afraid to show this video to my Romanian Jewish Montreal born and bred husband. Love this series and the channel ❤
The meat guy is a real pro, he doesn't just know the meat, he understands how to use it best. Thumbs up.
Amazing. I love the liquid smoke sous vide hack. How did it compare to Katz deli? It looks delicious.... Good job.
Sous Vide Everything says never ever ever use liquid smoke. They have some pretty to do easy alternatives that work well. Check out their channel. Best sous vide channel on TH-cam.
@@skyblue9991 Nice... I'll have to check it out. Good chance they talk about the carcinogens that can be trapped in the vapor during the process of making liquid smoke. Personally as a professional chef I think that a little bit won't hurt you. I wouldn't personally drink the stuff concentrated but a teaspoon here and there isn't bad (IMHO). I suppose it's like Nitrites and nitrates in sausages. Many people say it gives you cancer. Some people also say that eating red meat will kill you so who knows. I like Sous Vide Everything, Like I said I'll have to check it out
Love Pastrami, never tried Montreal Smoked (I live in England)......I'm currently curing a rolled point of brisket into a Traditional English Corned Beef using a modified version of the Scott Rea process.
Perfect for a London Salt Beef sandwich, the common ancestor to both sandwiches you display here (as sandwiches). Although London Salt Beef tends to use Silverside.
Mile End in London is also a historically Jewish district and a great place to get a salt beef bagel/sandwich, pastrami is always available but any Londoner/Englishman will always get the salt beef.
I'm sure the Mile End Deli did a nice rendition of the Montreal Smoked Meat sandwich but ultimately you can't truly do it justice unless you're eating one here....the real Mile End. Great video nonetheless!
Amazing job Mike! Thanks for the insight to approaching Katz deli, someday I’ll get there! Thanks
Sam
Joe rogan @ 9:30 respect!
You've got so many great videos I could have commented on but I'll do it here. I've spent my life in different facets of the food industry and I have particularly love a good sandwich. Now I'm home for the social distancing Corona virus thing . . . I have a lot of time on my hands and I started to consider creating a TH-cam channel around sandwiches. I did a little research and that's how I discovered you. I've got to say I don't think I could do a better job than you do. It's such a great channel there's a nice history of the sandwich portion of each episodes followed by the recipe portion but the recipe portion is not overly doting as so many internet-related recipes are. I just love your channel. So I'm a fan, I think I've watched maybe 15 videos but I'm going to continue exploring it I really enjoy it thanks a lot for making it.
20 + dollar sandwich???, man they're REALLY charging you for their location.
thedrunkenpilot you’re paying for quality, heritage and the experience
@@seanwood1306 brisket is a cheap cut of beef, says so in the very video we're commenting on. So no you're not paying for quality when you pay 20 dollars for a sandwich.
I will 100% agree about the heritage and the experience, because that's what the location gives you. So yea, you're paying for the location
The sandwich is absolutely stacked mile high. It's more like $11 if you split it.
@@DarwinsBeerReviews y'all been overpaying for that size sandwich your whole life and don't know any different.
You can buy a whole brisket for $40 or less and make 10-15 of those sandwiches.
keep these videos up love the passion you bring!!!!!!
You’re so lucky to live in NY with all these amazing culinary experiences and bad azz food! I’m watching you milling ur own bread?!?? Wtf?👀😳🍞
Pastrami sandwich is my FAVE!🥪
I finally realized I wasn't taking advantage of it like I should! It's a special place to live and there's so much food to get into, so why not share that! Expect more in the future
Brothers Green Eats I’m jealous😔
Funny how we grow up and getting high isn’t as rewarding as learning about your ancestors( yes some are bad but we ain’t perfect )Your family history makes it so more interesting then just the cooking part . Hope it inspires others to dig into their ancestors food history. Done right and without PRESERVATIVES and crap
That shameless Joe Rogan plug :D
;)
@@LifebyMikeG Which episode was it?
I was wondering if I was the only one to catch that.
when?
I've really been enjoying this sandwich series...you've definitely covered the classics as well as some unique sandwiches I've never heard of. Love and blessings from Tennessee!
thanks, i've been trying to mix it up. Episode 10 will take me straight back to my roots
really enjoying this series
It's a great video. Those sandwiches look great. My maternal immigrant ancestors (my maternal great grandparents and my maternal granddad) lived in New York City and Montreal, before heading to Western Canada. I'd like to visit both cities and try the food.
A good sandwich starts always with the bread. Nothing is better than home baked fresh bread for a good sandwich .
That feeling when you have only salt out of every ingredients this guy used.
Shout out to 2nd Ave and Katz's, and the dear departed Carnegie Deli. Very different styles of Pastrami, but all outstanding. I can't wait to visit Montreal and hit some smoked meat spots!
$22 in Katz's for a sandwich? pretty expensive right?
yuppp
That's my inspiration to make my own.
You seem to capture the very essence of NY! Well done, sir.
Jesus Katz's $23.00 a sammich, thats nuts.
🤑
For the Rye bread "seedless" Rye contains ground caraway. So if you don't like the seeds just grind the caraway seeds like the commercial guys do and it will taste wonderful.
Love this series! Anytime you need a food tour guide in Montreal my channel family and I would love to show you around🍜👀👌
This series keeps getting better!
three more to go in season one...
That bread is burned, Montreal smoked meat rules!
NICE TO KNOW UR FAMILY CAME OVER THROUGH ELLIS ISLAND. my swedish great grandmother came through there as well Sigfreida Johansson. love deli sandwiches cant go wrong with the pastrami meat!
One of my favorite series on youtube...but ain't caraway seeds just cumin seeds? Wonder why they have a different/fancier name...
thanks, glad you enjoy! they are very different then cumin seeds but some people mix them up because there's something called Persian cumin which is the same
They're fennel seeds
@@LifebyMikeG Ahhhh, the more you know. Thanks, Mike.
If you people would speak German you would have words for all the stuff.
Been with you guys since the College survival courses (i still break out the G. Foreman). And look at ya now....this channel has evolved with you and Josh. Keep going.
You should make the döner
I don’t often have saliva from watching food channels but yours is another level
hey im from montréal whatsuuuup
This video is perfect! I live in Croatia, and last summer I visited Montreal and had amazing smoked meat sandwiches; and my girlfriend visited NY and had that same pastrami sandwich in that same deli you visited. We both returned home amazed at how great those sandwiches were, and planned on returning next year to eat them together. Now, I can try (and probably fail, since it is super complicated and long) at recreating your recipe! Thank you for this video :-)
$23 for a sandwich? Hard pass
Forgot how much I like your channel, thanks!
DUDE YOU ARE THE KING OF THE WORLD! GREAT VIDEO!
Glad I watched this, gonna give it a try. I love pastrami! Great video!
I always love that Ansel section! Awesome work.
Your rye bread looked so high quality and great. :-)
The very best part is the bread you made, looks awesome.👍
I love your passion ! Huge fan here !
I used to work at a popular BBQ restaurant in Florida called 4Rivers which specialized in Brisket. I probably carved over 2,000 briskets in my life. It absolutely blows my mind how well you got that bark without smoking it. Awesome job! Also loved the family history, how funny that your great grandparents lived right next to Katz. The cherry on top was hearing Joe Rogan in the background around 9:35. Cheers, I subscribed. Great work!
You can smoke meat in an oven (it’s a pain to do but can be done) you put the meat on the top rack, a layer of aluminum foil on the middle rack if you have one (if not, do what you did with the cookie sheet) and wrap your preferred wood chips in aluminum foil and poke a bunch of holes in the foil and put it on the bottom rack and set your oven to just under 200 degrees Fahrenheit for your desired amounting time
Really enjoying the sandwich videos
TWO SANDWICHES?????? We have been blessed *bows* thank you Mike for all your wonderful dedication to this series :D
DUDE. Absolute artisan with your bread making!
That is awesome about ur grandparents!!😊
lol joe rogan @ 9:35....one of your best uploads by far, thank you!
Next time you're in Canada, get your Smoked Meat on a Montreal style bagel......life: complete.
spacemanspiff33 and poutine
You can smoke the meat in the oven. Soak the wood chips, drain (keep the water), put on the tray, add bit of that water and put into preheated oven. It takes a bit more playing around to make sure the wood doesn't catch on fire (and if you have a smoke sensors around, I suggest keeping a window opened), but it does wonders.
To give the meat a smoked flavour when you don't have a smoker, there's an Asian technique that can be used which is to take a tea bag that's previously been used (still a bit humid), put it in a metal lid cover to keep it away from the grease of your meat. Put the tea bag and lid along with your meat in a container like a large pan or a kettle and set the tea bag on fire with a lighter. Then cover. The tea bag, since it's still humid and for lack of oxygen in the container will go out fairly quickly and start to smoke.
pink curing creates nitrates but cant do without it, saw a guy do a pastrami in his pressure cooker with liquid smoke, looked good
I just drooled all over my shirt! And it's all your fault!
Love the content, Brother.
That meat was beautiful! next time you should try dry toasting the spices (peppercorn, coriander, chilies, and mustard seed) before grinding it.
Great video! I'm a fan of sabich, great deli in London called Balady. Awesome sandwiches😁