Cooking and Dining

Postby **robbiestoupe** » Mon Jul 09, 2018 9:04 am

My brother just got a reservation for Joe Beef when he visits Montreal at the end of August. I am jealous of him for probably the first time in our entire lives.

Tell me more. We are planning a trip to Montreal in September. I'm guessing this isn't a place to take a 2 and 4 year old.

Postby **robbiestoupe** » Mon Jul 09, 2018 9:07 am

I made Jamaican jerk pork chops last night. They were perfect for eating outside after a long day working in the sun. The spiciness and the sweetness perfectly offset each other.

Postby **DigitalGypsy66** » Mon Jul 09, 2018 9:20 am

My brother just got a reservation for Joe Beef when he visits Montreal at the end of August. I am jealous of him for probably the first time in our entire lives.
Tell me more. We are planning a trip to Montreal in September. I'm guessing this isn't a place to take a 2 and 4 year old.

@tifosi77 can give you the particulars, but the two owners were very good friends with Anthony Bourdain. Hard to describe the cuisine, but it's very Canadian/Quebecois using lots of old recipes and locally sourced ingredients. It's tough to get a reservation there, naturally. The NY Times has a travel article that mentions the authors took their kids there, but they were older than 2 and 4.

Postby **tifosi77** » Mon Jul 09, 2018 10:23 am

Frederic Morin and David McMillan are goddamn national treasures. And they're not even American.

Postby **shafnutz05** » Mon Jul 09, 2018 12:23 pm

It only has 4/5 stars on Trip Advisor....NEXT.

Actually my wife and I tried to go there when we visited Montreal a few years back but we were too late. For example, the next table for two is on Tuesday, August 14.

Postby **tifosi77** » Mon Jul 09, 2018 2:41 pm

Somebody Feed Phil is actually quite enjoyable. He apparently pitched as "Bourdain, if he was afraid of everything."

Postby **MrKennethTKangaroo** » Mon Jul 09, 2018 3:07 pm

all of the food in montreal was damn good. im sure joe beef is special but there are a bajillion good places to eat there

Postby **robbiestoupe** » Mon Jul 09, 2018 3:20 pm

Thank you Mr. Roo. I will not bother with booking a reservation. I will also consume poutine by the metric tonne.

Postby **MrKennethTKangaroo** » Mon Jul 09, 2018 3:25 pm

imo the poutine at le smoking bbq was the best I had on the trip. we stayed near downtown, and im sure there are some better poutine places in more neighborhoodish areas, but all the poutine I had was good. I didn't like smoked meat that much

Postby **tifosi77** » Mon Jul 09, 2018 4:19 pm

I desperately want to go to Montreal and not eat poutine.

Postby **robbiestoupe** » Mon Jul 09, 2018 4:39 pm

My comment was in jest (at least the metric tonne part). I'll try the poutine, but it's not like I'm going there to find the best poutine on the planet. Perhaps KTK has already done that anyway.

Postby **dodint** » Mon Jul 09, 2018 5:22 pm

I tried boiling potatoes in baking soda prior to roasting and the results were fantastic
Bro... wtf? Why did you not tell me about this trick earlier than now? I did this tonight:

https://www.seriouseats.com/recipes/201 ... ecipe.html

Used duck fat for the tossing. My dear lord... absolutely incredible.

Going to make this tonight alongside a grilled steak.

Postby **count2infinity** » Mon Jul 09, 2018 6:55 pm

We had it with grilled asparagus, grilled portobellos, she had a steak, I had salmon, both topped with chimichuri. Potatoes were the star by a mile.

Postby **Freddy Rumsen** » Mon Jul 09, 2018 6:59 pm

Postby **MrKennethTKangaroo** » Mon Jul 09, 2018 10:49 pm

I desperately want to go to Montreal and not eat poutine.

Yes you probably have to try very hard to maintian a frau frau snooty dude diet on vacation

Postby **dodint** » Tue Jul 10, 2018 9:47 am

Yeah, the potatoes were good. Next time I'll leave them in a touch longer as the outsides didn't get as crispy as I thought they might have. I only had about a pound of yukons, too. I think with a bigger batch it would come out better, too.

Postby **Lemon Berry Lobster** » Wed Jul 11, 2018 1:46 pm

A buddy of mine wants to try smoking some meat on Sunday. Any suggestions on temp, wood chips, protein, etc.?

Postby **tifosi77** » Wed Jul 11, 2018 1:51 pm

A lot of those things are interdependent. Like, I wouldn't use a fruit wood with anything but pork or game.

Postby **Shyster** » Wed Jul 11, 2018 3:53 pm

If you want a single wood that would work for a lot of proteins, I'd look for pecan. Apple, walnut, hickory, and mesquite are generally going to be your stronger smoke flavors, and alder, fruit woods (except apple), and maple are considered milder. Pecan is somewhere in the middle. Stronger flavors are usually paired with more robust meats like beef and game, while milder flavors go better with poultry or fish.

For a first time, I recommend a pork shoulder, also called a Boston butt. Smoke at around 225 degrees using pecan or hickory until it hits 195 internal temp. Let it rest and then shred to make pulled pork.

Postby **Lemon Berry Lobster** » Wed Jul 11, 2018 8:10 pm

Thanks for the advice you two!

Postby **mac5155** » Wed Jul 11, 2018 9:54 pm

203 will shred better.

Amazingribs.com

Make some Mephis dust

Postby **tifosi77** » Thu Jul 12, 2018 11:21 am

Mac preaching the Meathead gospel.

Postby **blackjack68** » Mon Jul 16, 2018 2:40 pm

I won a $300 dinner for two in AC and I'm reviewing steakhouses.

Harrah's has a new Gordon Ramsay Steak that offers an 8 oz. Wagyu Rib Cap for $68. This intrigues me greatly...or should I just get a regular 24 oz. ribeye?

EDIT: I should add that I'm allergic to shellfish, so that's why I'm focusing on the steakhouses.

Postby **LITT** » Mon Jul 16, 2018 2:46 pm

i'd go wagyu

Postby **Lemon Berry Lobster** » Mon Jul 16, 2018 3:08 pm

Ended up smoking a whole chicken, chicken wings, jalapenos stuffed with creme cheese and shrimp. Was pretty successful. My buddy's ole lady wants us to attempt ribs and brisket for her going away party on the 28th. I'm withholding all hope for success.