I love how this channel started in early RUclips as a way to advertise his recreation/historic cookware and other historic stuff and became the most wholesome cooking channel on RUclips
@@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...
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....
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!
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.
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!
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.
Me too. I miss the days when the History Channel had good shows like Modern Marvels and Ancient Discoveries. Nowadays it’s pretty much reality tv and ancient aliens.
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
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.
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!
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!
I first ran into it on an old edition of Joy of Cooking (old as in it had a chapter on how to skin and cook squirrel) as well as in the, now sadly out of print, Time-Life cookbooks. Often when you're cooking game or domesticated animals that haven't been fattened specifically there's not enough fat in the meat to prevent it from going dry and tough during cooking. Inserting strips of fat (often plain white fatback) through the meat gets you around that problem. There are even special "larding knives" that make the process a one-step deal. Birds also often need larding. We're used to Butterball turkeys and factory-raised chickens that have lots of fat on them, but normally the only birds you'll find like that are waterfowl like ducks and geese. For birds the technique is to make a mix of herbs, spices, and some kind of fat, often bacon or pancetta, and then insert it between the skin and the meat. Really easy with chicken, a little trickier with something like pheasant, but well worth it.
@@christopherreed4723 Woah, squirrel recipe in a cookbook? Go figure! And thanks for that info on bird fat content, it's always been a struggle for me to avoid them being dry.
I made something similar to this dish many years ago, but I don't remember which cookbook it was from. But basically, I put a hole though the pork loin end to end, enlarged it with a spoon and stuffed whole pork sausages through the thing. It was awesome, I'll try it again only with this wine gravy.
True 'Barbacoa' was the way Caribbean natives cooked meats on woven grids of green sticks over open fires. 'Barbecue' came to mean any meat cooked over flame, the piquant sauces came much later...Not sure if par-boiling meat in a pot qualifies as 'true' barbecue, but early receipts played loose with definitions...
Your history of what we call and now know of as "BBQ" is pretty close - and also worth noting the propensity to cook meat directly over an open flame - something the British found to be distasteful yet the French and Indigenous had no problem with it - and unfortunately not freely acknowledged by this channel... you might be confused because of a general contemporary reluctance to acknowledge the Spanish/French and/or indigenous contributions to what's to be considered "American" tradition. Good call!
Looks delicious! With bacon, it would be celestial! For sides, I'd use well-seasoned turnip, collard, and mustard greens (seasoned with bacon again), mashed potatoes, and pickled beets. Finish with baked apples - or if at home, apple pie.
As someone who has subscribed for a year or so, this thumbnail wasn’t fair. My lady says I’m not allowed to dig a burn hole until I win the next war against England. I’ll try, but until I define terms I’m sleeping with my bulldog on the couch… I don’t get much of the couch.
I used to buy the whole fresh hams ..fix it up...cover and bake it at 250 degrees until it falls apart .....oh you guys that was heaven sent.then make the bar b que sauce .it's not a thick sauce..it's a liquid. Make you a sandwich and put Cole slaw on sandwich.so so good. But yours looks real good too
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?
I traced my ancestors back to 450 AD Ireland, Scotland and England. They came to America in 1689. They were invested in the London trading company. I am a direct descendant of Sir Robert Bell, Speaker of the House of Commons under the reign of Queen Elizabeth I. His wife was Lady Baroness Dorothy Beaupre.
I love how this channel started in early RUclips as a way to advertise his recreation/historic cookware and other historic stuff and became the most wholesome cooking channel on RUclips
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.
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!
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.
i’m addicted to this channel & can hardly wait for michael’s cookbook!
Sign Me Up!
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.
Max Miller from Tasting History points people to your awesome cooking channel.
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!
As someone that loves "rustic" cooking, I love your channel. Gives me lots of great ideas. Never stop.
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!
looked incredible coming out of the pan, crazy that i just came home with a pork loin to cook for dinner!
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.
Heck yeah I can't wait for this recipe I'm a big barbecue guy looking forward to it!
Discovered this channel during the lockdown. It just keeps getting better! Thank you to the wonderful crew behind the scenes!
Gravy goes on everything
5:19 very exciting moment right here. Sounds amazingly delicious. ...And the "theres still time" comment was superb .
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!
One of the best channels on youtube. Perfect every time
Always good to see an episode made at the homestead.
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
Greatly enjoy the outdoor Dutch oven cooking videos.
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!
😂
One of my favorite RUclips channels I'd love to see a collaboration with early American
Speaking of lineage, nobody is going to convince me that Michael is not Benjamin Franklin's great-great-grandson
This sounds and looks tasty! My family has been stuffing garlic cloves into pork roasts for many years. 👍
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.
Great book idea Michael!
One day I hope we see that Early American and Townsend crossover.
MD is a man after my own heart... Must add gravy! 😁
I wish this show was on the history channel
Me too. I miss the days when the History Channel had good shows like Modern Marvels and Ancient Discoveries. Nowadays it’s pretty much reality tv and ancient aliens.
@@mirandagoldstine8548 sad
Yesss!!! That would be amazing.
youtube is infinitely better than cable
@@garywest2250 not sure if that's true for the creator. I might be wrong tho.
Michael seems like such a nice person!
0:03 "I have a special guest and friend here at the homestead today: Ben Franklin"
Just found you. I've binge watched your teachings. Good stuff. ❤
I’d never do these recipes but they give me really good method ideas to try!
Oh dear God... that pouring of the gravy near the end..... I think I'm gonna need a minute to recover.
I’ve always been a Michael D fan, can’t wait for the book release.
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
I think even Gordon Ramsay would give this recipe his seal of approval.
That crust turned out wonderful.
We are looking forward to publication of the cookbook!
This looks so delicious. Thanks for this one!
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.
The force is strong with this one
A soat is an animal you get when you put the goats & the sows in the same pin together
Oh my!! I need this cookbook - and to try this BBQ pork!!
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. :)
Always a good episode when Michael is on!
That slow gravy pour was niiiiiiiice.
I love this channel, its really unique, learn two of my fav things at once, early euro-afro-americana cooking and history
That looks GREAT!!
I heard shoat and thought they were going to cook a sheep/goat hybrid
Better than BBQ'd stoat!
A few coals on the lid would give you a browned top. Looked great!
Now that's American!!! Great call!
Excellent y’all!
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!
That looks amazingly delicious, even without the gravy. Adding the gravy is, well, gravy.
This looks great. The cooking and the food was I believe better and tasted better back than than nowadays
I'll take gravy over BBQ sauce anytime!
You certainly do this channel Proud!
I’m not a fan of BBQ sauce *but* Sweet Baby Rays is my exception.
That larding concept is a new one to me, really gotta try it sometime!
I first ran into it on an old edition of Joy of Cooking (old as in it had a chapter on how to skin and cook squirrel) as well as in the, now sadly out of print, Time-Life cookbooks. Often when you're cooking game or domesticated animals that haven't been fattened specifically there's not enough fat in the meat to prevent it from going dry and tough during cooking. Inserting strips of fat (often plain white fatback) through the meat gets you around that problem. There are even special "larding knives" that make the process a one-step deal.
Birds also often need larding. We're used to Butterball turkeys and factory-raised chickens that have lots of fat on them, but normally the only birds you'll find like that are waterfowl like ducks and geese. For birds the technique is to make a mix of herbs, spices, and some kind of fat, often bacon or pancetta, and then insert it between the skin and the meat. Really easy with chicken, a little trickier with something like pheasant, but well worth it.
@@christopherreed4723 Woah, squirrel recipe in a cookbook? Go figure! And thanks for that info on bird fat content, it's always been a struggle for me to avoid them being dry.
I made something similar to this dish many years ago, but I don't remember which cookbook it was from. But basically, I put a hole though the pork loin end to end, enlarged it with a spoon and stuffed whole pork sausages through the thing. It was awesome, I'll try it again only with this wine gravy.
@@christopherreed4723 Skinning of the squirrel is considered the definitive edition of Joy. Any other version is a pale imposter.
True 'Barbacoa' was the way Caribbean natives cooked meats on woven grids of green sticks over open fires. 'Barbecue' came to mean any meat cooked over flame, the piquant sauces came much later...Not sure if par-boiling meat in a pot qualifies as 'true' barbecue, but early receipts played loose with definitions...
Your history of what we call and now know of as "BBQ" is pretty close - and also worth noting the propensity to cook meat directly over an open flame - something the British found to be distasteful yet the French and Indigenous had no problem with it - and unfortunately not freely acknowledged by this channel... you might be confused because of a general contemporary reluctance to acknowledge the Spanish/French and/or indigenous contributions to what's to be considered "American" tradition. Good call!
Looks delicious! With bacon, it would be celestial! For sides, I'd use well-seasoned turnip, collard, and mustard greens (seasoned with bacon again), mashed potatoes, and pickled beets. Finish with baked apples - or if at home, apple pie.
Love to do a frontier/colonial restaurant with all fresh ingredients like that, fresh made.
Some butter, paprika, sausage, beef, bacon grease, unicorn tears, baby eyelashes, sprite wings...
I love these videos
As someone who has subscribed for a year or so, this thumbnail wasn’t fair. My lady says I’m not allowed to dig a burn hole until I win the next war against England. I’ll try, but until I define terms I’m sleeping with my bulldog on the couch… I don’t get much of the couch.
You used the force on this one!
That looks amazing.
We love you.
Love Mike's recipes!
Looks super delicious.
Sort of like an early version of Ron Popeil’s “flavor injector”😂.
Can’t wait for that book
Finally you bring him back! Now do a feast episode with the two of you and Twitty!
I loved the episodes with Michael Twitty, he has so much wisdom
Aaah! A jolly green giant appears!
Hello there, nice to see you. Greetings from Germany.
I do hope you'll be selling those cookbooks through Townsends. Keep us posted, Fred
I used to buy the whole fresh hams ..fix it up...cover and bake it at 250 degrees until it falls apart .....oh you guys that was heaven sent.then make the bar b que sauce .it's not a thick sauce..it's a liquid.
Make you a sandwich and put Cole slaw on sandwich.so so good.
But yours looks real good too
I was half expecting "add nutmeg" when he read that recipe lol.
This barbecue looks tasty! Have learned something from this video! Keep the good videos coming! David Back.
I'm super glad that he clarified his statement. I heard horse meat not forced meat.
Not that there's anything wrong with that
yes thanks
I'm gonna miss you, running around the old colonial dutch house playing barbecue meat games with your old pep pep.
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
The browning was very nice
This looks so delicious!
I traced my ancestors back to 450 AD Ireland, Scotland and England. They came to America in 1689. They were invested in the London trading company. I am a direct descendant of Sir Robert Bell, Speaker of the House of Commons under the reign of Queen Elizabeth I. His wife was Lady Baroness Dorothy Beaupre.
Looks great
Michael reminds me of Ricky Bobby in Talladega Nights when he goes on camera for the first time and is unsure what to do with his hands
I love a good cook book. I read them like novels.
Me too
Looks so good I need to try. That gravy too 😍😍😍
Thought we were getting another Michael twitty video but nonetheless still a great video! Thanks for sharing
It's been so long since I've seen Dragu. Great to see him and I always tune in asap when I see he's guesting
You forgot to add the mushroom ketchup to the marinade.
Mmm…19th century BBQ with gravy! 🍖 😋
Lol. Keeps sounding like "Horse meat" instead of force meat😁lol
OMG that looks GOOD
Dog gone it! ...im salivating on me cellular device! .....gosh i love this channel!!.
Michael's cookbook sounds so interesting!! What a wonderful concept
Oooh that browned quite nicely! I would want some mashed potatoes to go with this dish.