Barbecue Pork on the Frontier in 1824 - BBQ with Gravy?
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- เผยแพร่เมื่อ 12 มิ.ย. 2022
- Michael's Cookbook www.townsends.us/products/col...
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I love how this channel started in early TH-cam as a way to advertise his recreation/historic cookware and other historic stuff and became the most wholesome cooking channel on TH-cam
They started out doing skits before cooking. Cooking was where they found their audience and the rest is history.
And we still buy their tools. Love this channel
@@lindamcneil711 I think you still can.
@@bwiebke yep.
a great example for other companies to follow. If you make content to promote your product, the content should be able to stand on its own
"We used to do that with bacon."
"There's still time!"
My MAN! :D
Bacon is the 400 year old secret weapon.
If doing something with bacon is an option, do it with bacon.
Got me hungry for bacon
"There's no time for bacon-"
"THERE'S ALWAYS TIME FOR BACON!"
Try this some time. Germans cook ham and bacon in sauerkraut. It is pretty good.
I really like how Michael enjoys his preparations and his enthusiasm in describing the expected results.
You can really tell how much he loves what he does
his hands are so excited to tell us about this great food
I really like how the pig died in a gas chamber suffering
He is indeed an enjoyable character, and so many things start with a roux.
How very convenient that Michael was able to bring a recipe that didn't call for any nutmeg
I'm sure Jon made sure it was snuck into the forced meat 😉
Or anything that didn't have a Redcoat heritage associated to it.
I don't think we need to see the results to know that this tastes heavenly.
i beg to differ
@@georgestokes5116 then beg
That defies logic sir
Barbecue with gravy sounds like a perfect world.
? Really... that ruined it in my opinion. But it was a dutch oven after all.
@@davidvaughn7752
Love barbecue, love gravy. Take out the meat out of the pan, make the gravy, put in gravy boat. Put meat back in pan finish with the barbecue. Where's the mashed potatoes?
It's cold here today. This sounds good...
@@davidvaughn7752 Make it a tomato based gravy with some good flavors in it and it's all good.
@@b_uppy Hmmmm... That has redeeming qualities! It seems I'm a bit hungry now!!!
@@michaelsasylum I must say, you certainly add a bit of authentic Americana to this "English/British BBQ" post. I like!
I like the idea of infusing it with a sausage mixture. I frequently do pork roast with garlic inserted into the meat. This is next level.
Michael’s back, with gravy! 👏🏼
I figured that the name 'Dragoo' was some sort of stage name until a customer from Georgia walked in this morning and filled in his paper work with the last name, 'Dragoo'. Well, I'll be....
Rhymes with ragout. He did say it was french after all.
Max Miller from Tasting History points people to your awesome cooking channel.
BBQ with gravy? that sounds amazing
What type gravy would be good tho with bbq 😭i love sausage gravy but yeah
Right!
With a bbq chicken. I could see a nice country gravy that would go good with that. Or a bbq Pork loin with Country Gravy. Or a smoked brisket with a homemade beef gravy
@@danielkephart2053 mushroom sage gravy is a personal favorite to go with pork.
There is no tomato-based BBQ sauce in this one. That is sort of a 'tomato gravy.' This meat-based gravy takes the BBQ a different way. The crusty, highly-flavored pork slices just like OUR familiar one.
i’m addicted to this channel & can hardly wait for michael’s cookbook!
Sign Me Up!
So glad I discovered the Townsend's channel just about a year ago now. Especially useful with the way the world is shaping up now, heading into more simpler times as our luxuries are slowly being diminished/taken away. Time to go back to the old ways of doing things!
So nice to see Michael again, and what a recipe he shared. Wow
looked incredible coming out of the pan, crazy that i just came home with a pork loin to cook for dinner!
Didn't Realize it till the two of you cut into it and poured on the gravy?! I Was Drooling!
Thank You Both for Sharing!
The way you let your guests just vibe with the camera and impart knowledge while being so attentive yourself is just so genuine, no fluff just real authentic historic cooking.
As someone that loves "rustic" cooking, I love your channel. Gives me lots of great ideas. Never stop.
Crap, I gotta go buy a pork loin now! That looks amazing. Imagine if you added in some Grains of Paradise, Long Pepper, and a tiny bit of real cinnamon. Sunday dinner just got funky.
John, Michael, that was an amazing video. Michael, I am excited about your cookbook. I can't wait to read it. I have been working on a cookbook also, but I have been writing the family stories for each dish. We have knowledge of the recipes. I feel lucky to have it, which is why I wanted to write it down and share the stories with the recipes. Mine probably won't be published. Just copies for family. Thank you both again for all your hard work.
5:19 very exciting moment right here. Sounds amazingly delicious. ...And the "theres still time" comment was superb .
Looking forward to that cookbook!!! This looked amazing 😋
Always a treat to have Michael share with us with a recipe!
Heck yeah I can't wait for this recipe I'm a big barbecue guy looking forward to it!
Thanks for sharing this recipe,looks a great one. Michael's book sounds fascinating,I will keep an eye out for it.I do enjoy cooking up some of those historical foods from the 18- 19th century.Again thanks so much from Australia.
Discovered this channel during the lockdown. It just keeps getting better! Thank you to the wonderful crew behind the scenes!
Just coming to the end of the six volume Francis J. Parkman series (Written in the 1880's free on Internet Archive) on the birth of Canada from its inception up to 1760 or so. They say Quebec will fall to the English. Almost (sadly as this ends the looong book series) to that chapter. As I knew zip nada nothing of it, (All new bekez I never heard of it) it's the one of the most thrilling adventure books I have ever read. Therefore discovering Townsends at this auspicious time is a godsend. Who knew the proto canucks and the soon to be Americans might have eaten so well? I had to go look up 'mushroom ketchup'. Well done. Well done sir!
This sounds and looks tasty! My family has been stuffing garlic cloves into pork roasts for many years. 👍
One of the best channels on youtube. Perfect every time
What a scrumptious meal! And just to clarify, that's "Force Meat" NOT "Horse Meat"!! LOL
Thanks for clarifying. I thought I was hearing things, so I searched the comments. Thanks again!
😂
In Poland we use brown flour to this day. We call it "zasmażka" (smażyć means to fry). it is usually used for soups. take some flour on hot pan and pour some of cooking soup or oil inside. i loved to eat it when i was kid.
Thank you for making these wonderful videos!
i can watch this channel all day long every day it gives me such a relaxation and peace of mind its like a treat and it gives me that nostalgia for the old times vibe.
Great book idea Michael!
I was shocked the first time I saw my mother-in-law steam meatloaf in a skillet and then make gravy from the drippings. I had never had meatloaf gravy!
Very few will dream a Burger, let alone a Meatloaf!
Had one Once!
To Die For!
Thanks for the Memories!
STEAM!
Great hosts, a very pleasant view! Thanks!
This looks so delicious. Thanks for this one!
Greatly enjoy the outdoor Dutch oven cooking videos.
It certainly looks fantastic. Great episode.
Always good to see an episode made at the homestead.
One of my favorite TH-cam channels I'd love to see a collaboration with early American
I love this channel, its really unique, learn two of my fav things at once, early euro-afro-americana cooking and history
I love this - as so many others have said - pure happiness to watch
Always a good episode when Michael is on!
Just found you. I've binge watched your teachings. Good stuff. ❤
Delicious looking recipe. Fantastic idea for a cookbook as well
That looks lovely and so simple to do!
Excited for that cookbook!
Looks so good! Thank you!
I’d never do these recipes but they give me really good method ideas to try!
Excuse me...that looks delicious! ☺️...We use the same technique of piercing the meet like leg of lamb or pork shoulder but insert garlic cloves! Always such a wonderful show! Thanks to all of you for everything you do!
Just don’t watch this channel if you are hungry. You will be out shooting something and roasting it in your backyard. Love it!!!
What a great video, well done.
Oh my!! I need this cookbook - and to try this BBQ pork!!
Can't wait for that cookbook!
Love Mike's recipes!
Excellent y’all!
Oh man that looks SO GOOD!
That looks GREAT!!
Nice. Looks wonderful.
MD is a man after my own heart... Must add gravy! 😁
I'm so excited to add Michael's cookbook to my collection.
One day I hope we see that Early American and Townsend crossover.
Gravy goes on everything
I love these videos
Great video.
0:03 "I have a special guest and friend here at the homestead today: Ben Franklin"
This barbecue looks tasty! Have learned something from this video! Keep the good videos coming! David Back.
words cannot describe the aching hunger i feel every time i watch this channel.
that's it. i'm firing up the smoker for a bacon-wrapped brisket today. after watching this episode, my hunger didn't stand a chance XD
Michael seems like such a nice person!
That crust turned out wonderful.
This looks so delicious!
Oh dear God... that pouring of the gravy near the end..... I think I'm gonna need a minute to recover.
My lineage is so similar, well, actually France to Ireland to the colonies! Can’t wait for the cookbook! I’ll be on the lookout for some pork loin when I go to market next since I have bacon and sausage in the freezer. Easy to make this recipe for one to try out until we have a summer get together BBQ. Thanks, Michael and Jon! Nice video, Townsends’ Team.
That looks amazing.
I am quite happy to learn that there is a retail site! I have just had a quick look, and I’m sure there are some purchases in my future. I am especially interested in the book mentioned in this video. One of the main reasons that I am interested in the historical methods of life is because I often wonder how life really was for my ancestors. Another reason is that it is just plain fun. I am glad that there are folks that share the knowledge they have learned and put it within our reach.
I don’t know if the title of the cookbook was mentioned. How will I know when it is available?
Funnily enough this channel basically started as a promotion for the store, but it’s taken on a life of its own
cool technique! I'm gonna try that
That slow gravy pour was niiiiiiiice.
"The 19th Century was the Golden Age of Gravy." -- Crow T. Robot
Thought we were getting another Michael twitty video but nonetheless still a great video! Thanks for sharing
I dare say I will definitely use this recipe it definitely gave me some new ideas on how to incorporate more fats into meats and whatnot for more flavor
Speaking of lineage, nobody is going to convince me that Michael is not Benjamin Franklin's great-great-grandson
Excellent
Great stuff
You used the force on this one!
Looks so good I need to try. That gravy too 😍😍😍
I heard shoat and thought they were going to cook a sheep/goat hybrid
Better than BBQ'd stoat!
That looks amazingly delicious, even without the gravy. Adding the gravy is, well, gravy.
Looks super delicious.
My wife and I are huge fans of your videos, they are always a special part of our day. My wife is celebrating a milestone birthday this weekend and I wondered if there is any chance you could wish her a Happy Birthday in your next video by saying "Happy Birthday Snookum Snookums!" It would really mean a lot to us both! Thank you & God Bless!
Im gathering the ingredients to try your cherry wine, love your recipes
You can tell exactly what time of year this was filmed in from the falling cottonwood seeds in the background. God Bless Indiana.
Observation skills 100
I think even Gordon Ramsay would give this recipe his seal of approval.
Hello, your friendly neighbourhood pedant here, the measurement at the beginning of the video, "gill" is pronounced with a hard G like gravy. Fantastic video, I love your work and only bring up the minor correction because I know how hard you guys strive for accuracy. Can't wait for the next one!
Nice to see those Loyalists sensibilities being kept Alive by our friends across the pond! Cheers!
@@davidvaughn7752 There’s no ocean between us sir, I’m a neighbour from the north. :)
A few coals on the lid would give you a browned top. Looked great!
Now that's American!!! Great call!
At frame [6:02] you use a hinged caliper-style pot bale to lift your dutch oven. I have a couple of dutch ovens without bales, and could use such a device. I did not see it in the Townsend's catalog, so I'm guessing it's a Period antique. But if you have them or can make me one, I'll buy it.
Mouth watering video...
OBTW, 1824 would be in the Nineteenth Century, not 18th, so I guess your Flux Capacitor is due for recalibration.
Looks delicious 😋
Oooh that browned quite nicely! I would want some mashed potatoes to go with this dish.
This made me soooo hungry!😋
The force is strong with this one