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Montreal smoked meat
A 9:16 storyboard, 91 seconds of edit time. Scene lengths are cuts, not the minutes the pot actually needs. Music mood: Sparse acoustic, warm room tone, no lyrics.
Scene 1 · hook · 4s
Hook
Shot. Open tight on the finished Montreal smoked meat, then pull back just enough to see the plate. Ivory linen, warm window light, no faces, no logos, no text burned into the picture.
Voiceover. Montreal smoked meat. Montreal smoked meat (smoked meat), a Montreal plate from Canada. Here is the whole thing, one move at a time.
On screen. Montreal smoked meat
Scene 2 · title · 4s
Open on the finished dish
Shot. Slow push-in on the finished Montreal smoked meat, ivory linen, a gold spoon just out of focus. No faces. No logos.
Voiceover. Montreal smoked meat. Montreal smoked meat (smoked meat), a Montreal plate from Canada.
On screen. Montreal smoked meat
Scene 3 · ingredients · 6s
Mise en place
Shot. Overhead flat lay. Hands set down small bowls in a quiet rhythm. Labels stay out of frame.
Voiceover. Set out beef sirloin, ground coriander, black pepper, mustard seed, garlic. Measure before the pan is hot.
On screen. Mise en place
Scene 4 · equipment · 5s
Equipment
Shot. A slow pan across the tools on the counter, then back to the bowl. No brand logos.
Voiceover. You need Heavy pot with a lid, Scale, Tongs.
On screen. Heavy pot with a lid · Scale · Tongs
Scene 5 · step · 7s
Step 1
Shot. Montreal smoked meat: weighed ingredients beside the heating pan. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Heat 5 min in real time.
Voiceover. Set out a scale and the equipment for Montreal smoked meat. Heat to 325°F / 163°C in the oven, or a quiet simmer on the stove and give it 5 minutes so the surface is actually hot. Weigh beef sirloin, ground coriander, black pepper, mustard seed, garlic, country bread, dijon mustard, kosher salt, olive oil. Montreal smoked meat is cooked in Montreal as its own plate, not as a copy of a restaurant menu. Cure the beef in coriander, pepper, and mustard seed, then braise it until it slices thin. A smoker finishes the deli version. This pot braise keeps the same spice and cooks the meat through. Amounts are for 4 from foods this library can count.
On screen. Set out a scale and the equipment… · Heat 5 min
Scene 6 · step · 6s
Step 2
Shot. Montreal smoked meat: ingredients prepped and the pan at heat. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Montreal smoked meat is cooked in canada. Also called smoked meat. Keep the heat at a murmur. A hard boil beats tender food into strings.
On screen. Montreal smoked meat is cooked in canada. Also…
Scene 7 · step · 7s
Step 3
Shot. Montreal smoked meat: aromatics and the main ingredient in the pan. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Build the base in real time.
Voiceover. Cook the aromatics first, then the main ingredient for Montreal smoked meat, until the edges take a little color. A stew is ready when the meat yields to a fork and the sauce coats it.
On screen. Cook the aromatics first, then the… · Build the base
Scene 8 · step · 7s
Step 4
Shot. Montreal smoked meat: simmering or roasting until the cue. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Braise 63 min in real time.
Voiceover. Add the remaining weighed foods and cook Montreal smoked meat at 325°F / 163°C in the oven, or a quiet simmer on the stove. Start checking at 63 minutes. Montreal smoked meat is done when the thickest piece yields to a fork and the liquid is quiet, not at a hard boil.
On screen. Add the remaining weighed foods and… · Braise 63 min
- 🇨🇦 CanadaNorth Americaicon-canada-montreal-smoked-meat-icon-canada-montreal-smoked-meat-9
Step 5
step · canada
Scene 9 · step · 6s
Step 5
Shot. Montreal smoked meat: checking the center for doneness. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Check the center of Montreal smoked meat, not the edge. If the cue is not true yet, give it a few more minutes and look again. Opening a lid or an oven door early drops the heat.
On screen. Check the center of Montreal smoked meat, not…
- 🇨🇦 CanadaNorth Americaicon-canada-montreal-smoked-meat-icon-canada-montreal-smoked-meat-10
Step 6
step · canada
Scene 10 · step · 7s
Step 6
Shot. Montreal smoked meat: rested and ready to plate. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Rest 5 min in real time.
Voiceover. Rest Montreal smoked meat for 5 minutes, then taste and adjust the salt. Serve it in the way it is eaten in canada, with the sauce or garnish that belongs to it. Film Montreal smoked meat in this shot order and no other: the lid lifted for one quick look; parchment pressed into the pan; a spoon making a path through the sauce; scale and bowls in a flat lay. Slate words for the editor: skillet, sear, luster, flint, willow, peel, opaque, ivory, cedar, thistle.
On screen. Rest Montreal smoked meat for 5… · Rest 5 min
Scene 11 · doneness · 6s
How you know it is done
Shot. Close on the center of the food. A skewer, tap, or spoon shows the cue. Hold long enough to see it.
Voiceover. Montreal smoked meat is done when the thickest piece yields to a fork and the liquid is quiet, not at a hard boil.
On screen. Doneness
Scene 12 · mistakes · 7s
If it goes wrong
Shot. Split screen is unnecessary. Show the finished, correct texture, then a hand points at the cue.
Voiceover. Montreal smoked meat looks done at the edge and is still raw in the center. Trust the cue, not the color. Check the thickest piece and give it a few more minutes. Montreal smoked meat turned out salty, dry, or watery. Weigh the salt and the liquid next time. Keep the heat at the temperature in the method, and stop when the doneness cue appears.
On screen. Common fixes
Scene 13 · storage · 5s
Cooling and storage
Shot. The dish cools on a rack, then a container is closed. No refrigerator brand in frame.
Voiceover. Cool Montreal smoked meat, then cover and refrigerate for up to 3 days. Freeze portions for a month if the dish reheats in a pot or oven. Reheat leftovers until steaming.
On screen. Storage
Scene 14 · nutrition · 5s
Nutrition lower third
Shot. Hold on a single serving. A quiet lower third fades in. No medical claims on screen.
Voiceover. One serving is about 398 calories, with 41.2 grams of protein. Pai marks it Moderate.
On screen. 398 kcal · 41.2 g protein · Moderate
Scene 15 · plate · 5s
Plate and close
Shot. Spoon or tongs place the last garnish. Pull back to the full plate. End on steam or a still surface.
Voiceover. Serve 4 plates. Eat while it is at its best.
On screen. Montreal smoked meat
Scene 16 · cta · 4s
Close
Shot. Hold the finished plate. A quiet end card can fade in after the picture. Do not cover the food with a logo.
Voiceover. Cook Montreal smoked meat from the Pai recipe. The amounts, the heat, and the moment to stop are written under each step.
On screen. Cook it from the recipe
Machine-readable script for a later video tool. Scene durations are edit lengths, not cooking times. Long simmers and bakes are jump cuts. Order: hook, title, mise, equipment, one scene per numbered step (shot, on-screen text, voiceover, duration), doneness, fixes, storage, nutrition, plate, and the closing CTA. Keep the shot list and on-screen facts tied to this recipe.