My first visit to Montreal was in 2014. I totally gorged on poutine. (French fries drowned in gravy, topped with cheese curds and meats). I had “gourmet” poutine–fries topped in foie gras. Decadent.
There are 3 ways to make this. If you have a smoker, you’re set and can use the dry rub in the ingredients below. If you have a grill, you can smoke the meat with wood chips over indirect heat for a while and also use the dry rub. And if you have only a crockpot, that’ll work too!
Montreal Spice Rub
Montreal Smoked Meat