What does Dunn's Famous Deli and Steakhouse serve is a raw meat is brined, partially dried, seasoned with herbs and spices, then smoked and steamed?
fa73b51dbc554fabbae94d7cf5cccfba
Dunn's Dunn's Famous Deli and Steakhouse is a Montreal-style smoked meat, Pastrami and Cheesecake restaurant chain founded in Montreal, Quebec, Canada by Myer Dunn.
11bd1fe6014fe023a9b9f7423aa396cb
Pastrami Pastrami (Turkish: "pastırma" , Romanian: "pastramă", Bulgarian: "пастърма") is a meat product usually made from beef, and sometimes from pork, mutton or turkey. The raw meat is brined, partially dried, seasoned with herbs and spices, then smoked and steamed. Beef plate is the traditional cut of meat for making pastrami, although it is now common in the United States to see it made from beef brisket, beef round, and turkey. Like corned beef, pastrami was originally created as a way to preserve meat before refrigeration.
ece3d659e4a505c744af7636ecfa3b08
Swiss steak Swiss steak is meat, usually beef, prepared by means of rolling or pounding, and then braising in a cooking pot of stewed tomatoes, mushroom sauce, or some other sauce, either on a stove (cooker) or in an oven. In England and in some parts of the United States such as the Deep South, it is also called smothered steak. The dish does not stem from Switzerland, as the name suggests, but from the technique of tenderizing by pounding or rolling called "swissing".
483332abd9a25ff678c861b7a87b5c46
Stippgrütze Stippgrütze, also called Wurstebrei, is a German dish from Westphalia which is similar to "Grützwurst" or "Knipp". It consists of barley groats cooked in sausage juices ("Wurstbrühe"), which are enriched with pieces of meat, offal, such as heart, kidney or liver and seasoned with spices and salt. More rarely, finely chopped onions are added. The cooked ingredients are minced after the juices have been poured off and a crumbly cake is left which is held together with fat and which sets on cooling. There are various recipes, but they all contain barley groats, fat and meat.
c62a2ae4ab8e0c25c4634c44746a6951
Se'i Se'i or sei is a typical smoked meat from Kupang, Timor island, East Nusa Tenggara, Indonesia. The kind of meat used in smoking process might be pork ("se'i babi"), beef ("se'i sapi") or game animals such as venison ("se'i rusa"). Today, the most popular se'i meat is pork.
651d4291a248d987940d78a7883f2963
Burnt ends Burnt ends are flavorful pieces of meat cut from the "point" half of a smoked brisket. When brisket muscles are separated, the lean "first cut" or "flat cut" is the deep pectoral, while the fattier "point", also known as the "second cut", "fat end", or "triangular cut", is the superficial pectoral. A traditional part of Kansas City barbecue, burnt ends are considered a delicacy in barbecue cooking. Either the entire brisket is cooked whole, then the point end removed and cooked further, or the point and flat are separated prior to cooking. Due to the higher fat content of the brisket point, it takes longer to fully cook to tender and render out fat and collagen. This longer cooking gave rise to the name "burnt ends". Sometimes when the flat is done, the point is returned to the smoker for further cooking. Some cooks re-season the point at this time.
aad315a6c23c98c85d7731939ef7e022
Machaca Machaca    is a traditionally dried meat, usually spiced beef or pork, which is rehydrated and then used in popular local cuisine in Northern Mexico and the Southwestern United States. It is also readily available in many ethnic groceries and supermarkets in these areas. In areas where the dried meat product is not easy to obtain, slow cooked roast beef (brisket) or skirt steak shredded then fried is sometimes substituted.
cd246a7691fab6eb2484f07188a58696
Chapli kebab Chapli kebab (Pashto: چپلي کباب‎ ) is a Pashtun-style minced kebab, usually made from ground beef or mutton with various spices in the shape of a patty. It originates from Peshawar in northwest Pakistan, and is also known as the Peshawari kebab.
f9bb7939c4a45513fd2feb66c59df7cd
Meat extract Meat extract is highly concentrated meat stock, usually made from beef. It is used to add meat flavour in cooking, and to make broth for soups and other liquid-based foods.
33828127f5c12f1f4d25d4110d80110c
Delmonico steak Delmonico steak (or steak Delmonico) is a particular preparation of one of several cuts of beef (typically the ribeye) originated by Delmonico's restaurant in New York City during the mid-19th century. Controversy exists about the specific cut of steak that Delmonico's originally used.
fa0f8c86edeb20dcdd77d4b130d3c5dc
Salting (food) Salting is the preservation of food with dry edible salt. It is related to pickling in general and more specifically to brining (preparing food with brine, that is, salty water) and is one form of curing. It is one of the oldest methods of preserving food, and two historically significant salt-cured foods are salted fish (usually dried and salted cod or salted herring) and salt-cured meat (such as bacon). Vegetables such as runner beans and cabbage are also often preserved in this manner.
7cd0ff0a5d6272e8dd874059fe3063ca
Potted meat food product A potted meat food product is a food preserved by canning and consisting of cooked meat product, seasoned, often puréed, minced, or ground, which is heat processed and sealed into cans. This is different from potted meat, an older noncommercial method of preserving meat.
a126d135a92e136ee0aecdd4d5eb4d4b
Surf and turf Surf and turf or surf 'n' turf is a main course which combines seafood and red meat. The seafood used may be lobster, prawns, or shrimp, which may be steamed, grilled or breaded and fried. When served with lobster, the lobster tail or a whole lobster may be served with the dish. The meat is typically beef steak, although others may be used. One standard combination is lobster tail and filet mignon.
38e76bdf43444883804836f53bc9d455
Brined cheese Brined cheese, also sometimes referred to as pickled cheese for some varieties, is cheese that is matured in a solution of brine in an airtight or semi-permeable container. This process gives the cheese good stability, inhibiting bacterial growth even in warmer climates. Brined cheeses may be soft or hard, varying in moisture content, and in colour and flavour, according to the type of milk used; though all will be rindless, and generally taste clean, salty and acidic when fresh, developing some piquancy when aged, and most will be white.
1be39187cac99000c37ba6fb6742ff04
Mett Mett is a preparation of minced raw pork that is popular in Germany. In Belgium and the Netherlands, a similar preparation is made from beef. The name originates from "mett", either meaning "chopped pork meat without bacon", or the Old Saxon "meti", meaning "food". It is normally served with salt and black pepper, and sometimes with garlic, caraway or chopped onion, and eaten raw, usually on a bread roll. At a buffet it is sometimes served as a "mettigel" (mett hedgehog). It is also sold in the form of "mettwurst", a spicy, raw sausage, often smoked. In Germany, laws require that no more than 35% of the mett is constituted by fat.
41ed4d8c01bcd88bdb1816c803ef08ff
Suho meso Suho/suvo meso (literally: "dry meat") is a smoked beef preparation eaten in Bosnian cuisine, Croatian cuisine, Serbian cuisine, as well as Kosovan cuisine.
47d1a2299322f84ac74f5d0a11072e87
Kung chae nampla Kung chae nampla (Thai: กุ้งแช่น้ำปลา ,  ] ) is a Thai salad made from fresh raw shrimp soaked in Thai fish sauce and served with chunks of gourd, cloves of garlic, chilies, and spicy sauce. It needs to be chilled before serving for 10 to 15 minutes. As a result, the shrimp flavor will be more salty and tasty. Generally, Thais usually use whiteleg shrimp in this dish.
3de238447aa52c0fcf29cfea61bc8201
Steak and eggs Steak and eggs is a dish prepared with beefsteak and eggs as primary ingredients. It is most typically served as a breakfast or brunch food, although it can also be consumed at any mealtime, such as for dinner in the evening.
4fa2d75ffa85b6c9d860b6549607ac58
Duck rice Duck rice () is a Singaporean Chinese meat dish, made of either braised or roasted duck and plain white rice. The braised duck is usually cooked with yam and shrimps; it can be served simply with plain white rice and a thick dark sauce; side dishes of braised hard-boiled eggs, preserved salted vegetables, or hard beancurd may be added. In addition, Teochew boneless duck rice is a similar, but a more refined dish; due to the slightly tougher texture of duck, the duck is artfully deboned and sliced thinly for the convenience and ease of the diner, allowing the sauces to seep into the meat, making it a more pleasant experience on the whole; Hainanese chicken rice and other similar dishes have followed this style due to the popularity.
6d30be920258cd1e960890b8642a078d
Smoking (cooking) Smoking is the process of flavoring, browning, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood. Meats and fish are the most common smoked foods, though cheeses, vegetables, and ingredients used to make beverages such as whisky, smoked beer, and "lapsang souchong" tea are also smoked.
eda197db72ab6d0143ef6b770257f8cd
Scotch broth Scotch broth is a filling soup, originating in Scotland but now obtainable worldwide. The principal ingredients are usually barley, stewing or braising cuts of lamb, mutton or beef, root vegetables (such as carrots, swedes, or sometimes turnips), and dried pulses (most often split peas and red lentils). Cabbage and leeks are often added shortly before serving to preserve their texture, colour and flavours. The proportions and ingredients vary according to the recipe or availability. Scotch broth has been sold ready-prepared in cans for many years.
96f0e42119a1e34dd853b2fe4c29193d
B.T.'s Smokehouse B.T.'s Smokehouse is a dry-rubbed and slow-smoked barbecue restaurant located in the downtown section of Sturbridge, Massachusetts. On an average week, B.T's smokes more than 1,200 lb of ribs, 1,600 lb of brisket, and 1,400 lb of pulled pork at their 40 seat restaurant.