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Smoked meat sandwich
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 Smoked meat sandwich, 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. Smoked meat sandwich. Smoked meat sandwich (viande fumée), a Montreal dish from Canada. Here is the whole thing, one move at a time.
On screen. Smoked meat sandwich
Scene 2 · title · 4s
Open on the finished dish
Shot. Slow push-in on the finished Smoked meat sandwich, ivory linen, a gold spoon just out of focus. No faces. No logos.
Voiceover. Smoked meat sandwich. Smoked meat sandwich (viande fumée), a Montreal dish from Canada.
On screen. Smoked meat sandwich
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, smoked paprika. 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. Smoked meat sandwich: 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 Smoked meat sandwich. 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, smoked paprika, country bread, dijon mustard, dill, kosher salt, olive oil. Smoked meat sandwich is cooked in Montreal as its own plate, not as a copy of a restaurant menu. Rub the beef with coriander and pepper, braise it until it slices thin, and pile it on bread with mustard. 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. Smoked meat sandwich: ingredients prepped and the pan at heat. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Smoked meat sandwich is cooked in canada. Also called viande fumée. Braise with the liquid halfway up the food, not drowning it.
On screen. Smoked meat sandwich is cooked in canada. Also…
Scene 7 · step · 7s
Step 3
Shot. Smoked meat sandwich: 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 Smoked meat sandwich, until the edges take a little color. Keep the heat at a murmur. A hard boil beats tender food into strings.
On screen. Cook the aromatics first, then the… · Build the base
Scene 8 · step · 7s
Step 4
Shot. Smoked meat sandwich: 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 50 min in real time.
Voiceover. Add the remaining weighed foods and cook Smoked meat sandwich at 325°F / 163°C in the oven, or a quiet simmer on the stove. Start checking at 50 minutes. Smoked meat sandwich 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 50 min
- 🇨🇦 CanadaNorth Americasig-canada-smoked-meat-sandwich-sig-canada-smoked-meat-sandwich-9
Step 5
step · canada
Scene 9 · step · 6s
Step 5
Shot. Smoked meat sandwich: checking the center for doneness. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Check the center of Smoked meat sandwich, 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 Smoked meat sandwich, not…
- 🇨🇦 CanadaNorth Americasig-canada-smoked-meat-sandwich-sig-canada-smoked-meat-sandwich-10
Step 6
step · canada
Scene 10 · step · 7s
Step 6
Shot. Smoked meat sandwich: 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 Smoked meat sandwich 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 Smoked meat sandwich in this shot order and no other: brine covering every vegetable in the jar; oil or butter just starting to shimmer; a knife sliding into the potato or vegetable; the oven dial and a hot rack. Slate words for the editor: ivory, cedar, thistle, mortar, honeyed, frost, zestline, quartz, iron, drizzle.
On screen. Rest Smoked meat sandwich 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. Smoked meat sandwich 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. Smoked meat sandwich 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. Smoked meat sandwich 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 Smoked meat sandwich, 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 319 calories, with 32.3 grams of protein. Pai marks it Moderate.
On screen. 319 kcal · 32.3 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. Smoked meat sandwich
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 Smoked meat sandwich 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.