Barbecue Pork on the Frontier in 1824 - BBQ with Gravy?

Michael's Cookbook www.townsends....
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[@GBreezy57]

I love how this channel started in early KZbin as a way to advertise his recreation/historic cookware and other historic stuff and became the most wholesome cooking channel on KZbin

[@nobodyspecial4702]

They started out doing skits before cooking. Cooking was where they found their audience and the rest is history.

[@lindamcneil711]

And we still buy their tools. Love this channel

[@bwiebke]

@@lindamcneil711 I think you still can.

[@lindamcneil711]

@@bwiebke yep.

[@MossCoveredBonez]

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

[@PopeGoliath]

"We used to do that with bacon." "There's still time!" My MAN! :D

[@michaelsasylum]

Bacon is the 400 year old secret weapon.

[@vigilantcosmicpenguin8721]

If doing something with bacon is an option, do it with bacon.

[@jestnutz]

Got me hungry for bacon

[@MrARock001]

"There's no time for bacon-" "THERE'S ALWAYS TIME FOR BACON!"

[@zorro456]

Try this some time. Germans cook ham and bacon in sauerkraut. It is pretty good.

[@dr.froghopper6711]

I really like how Michael enjoys his preparations and his enthusiasm in describing the expected results.

[@hayleyxyz]

You can really tell how much he loves what he does

[@KairuHakubi]

his hands are so excited to tell us about this great food

[@Amberlynn_Reid]

I really like how the pig died in a gas chamber suffering

[@persnikitty3570]

He is indeed an enjoyable character, and so many things start with a roux.

[@MegiddoRain]

How very convenient that Michael was able to bring a recipe that didn't call for any nutmeg

[@kimfleury]

I'm sure Jon made sure it was snuck into the forced meat 😉

[@davidvaughn7752]

Or anything that didn't have a Redcoat heritage associated to it.

[@FlameJackstar]

I don't think we need to see the results to know that this tastes heavenly.

[@georgestokes5116]

i beg to differ

[@LordArbiterThermite]

@@georgestokes5116 then beg

[@Oj12323]

That defies logic sir

[@b_uppy]

Barbecue with gravy sounds like a perfect world.

[@davidvaughn7752]

? Really... that ruined it in my opinion. But it was a dutch oven after all.

[@b_uppy]

@@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...

[@michaelsasylum]

@@davidvaughn7752 Make it a tomato based gravy with some good flavors in it and it's all good.

[@davidvaughn7752]

@@b_uppy Hmmmm... That has redeeming qualities! It seems I'm a bit hungry now!!!

[@davidvaughn7752]

@@michaelsasylum I must say, you certainly add a bit of authentic Americana to this "English/British BBQ" post. I like!

[@paddlefaster]

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.

[@seamusmcbride2832]

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....

[@mrdanforth3744]

Rhymes with ragout. He did say it was french after all.

[@grettageragi9598]

i’m addicted to this channel & can hardly wait for michael’s cookbook!

[@mikeks8181]

Sign Me Up!

[@aiwithbri]

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!

[@winnerscreed6767]

So nice to see Michael again, and what a recipe he shared. Wow

[@wakkowarner8810]

Max Miller from Tasting History points people to your awesome cooking channel.

[@OrphanPuncher]

BBQ with gravy? that sounds amazing

[@danielkephart2053]

What type gravy would be good tho with bbq 😭i love sausage gravy but yeah

[@TheGlamorousLifeofNae]

Right!

[@OrphanPuncher]

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

[@ericwilliams1659]

@@danielkephart2053 mushroom sage gravy is a personal favorite to go with pork.

[@jamesellsworth9673]

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.

[@Battle_Beard]

Michael’s back, with gravy! 👏🏼

[@mikeks8181]

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!

[@megacheese]

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.

[@DanTheArtisan91]

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.

[@twicecookedporkins3235]

As someone that loves "rustic" cooking, I love your channel. Gives me lots of great ideas. Never stop.

[@mariarogers6911]

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.

[@gdelan1]

looked incredible coming out of the pan, crazy that i just came home with a pork loin to cook for dinner!

[@melodyjennings7782]

Discovered this channel during the lockdown. It just keeps getting better! Thank you to the wonderful crew behind the scenes!

[@Solhai]

Always a treat to have Michael share with us with a recipe!

[@fourdayhomestead2839]

Greatly enjoy the outdoor Dutch oven cooking videos.

[@Kreedogger]

5:19 very exciting moment right here. Sounds amazingly delicious. ...And the "theres still time" comment was superb .

[@joejackson4202]

One of the best channels on youtube. Perfect every time

[@deborahscotland8819]

Always good to see an episode made at the homestead.

[@blockbyblocksurvival5438]

One of my favorite KZbin channels I'd love to see a collaboration with early American

[@paulsly7246]

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.

[@OvGraphics]

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!

[@ironnerd8336]

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.

[@byronrudrow7938]

This sounds and looks tasty! My family has been stuffing garlic cloves into pork roasts for many years. 👍

[@BillyBobBeauBenson]

You can tell exactly what time of year this was filmed in from the falling cottonwood seeds in the background. God Bless Indiana.

[@line_inthe_sand2569]

Observation skills 100

[@EXARCWithGrandpop]

Great book idea Michael!

[@noelkm67]

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!

[@mikeks8181]

Very few will dream a Burger, let alone a Meatloaf! Had one Once! To Die For! Thanks for the Memories!

[@mikeks8181]

STEAM!

[@pyrolopez854]

Heck yeah I can't wait for this recipe I'm a big barbecue guy looking forward to it!

[@stevethecountrycook1227]

What a scrumptious meal! And just to clarify, that's "Force Meat" NOT "Horse Meat"!! LOL

[@pmryam]

Thanks for clarifying. I thought I was hearing things, so I searched the comments. Thanks again!

[@richardangelini7296]

😂

[@justinlewis2969]

MD is a man after my own heart... Must add gravy! 😁

[@captainrex4403]

Looking forward to that cookbook!!! This looked amazing 😋

[@Hato1992]

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.

[@patrickgraham3593]

Just don’t watch this channel if you are hungry. You will be out shooting something and roasting it in your backyard. Love it!!!

[@purpleldv966]

Michael seems like such a nice person!

[@CraigGrande]

I’d never do these recipes but they give me really good method ideas to try!

[@MiscMitz]

Gravy goes on everything

[@debk9984]

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!

[@Tombombadillo999]

Great hosts, a very pleasant view! Thanks!

[@tommyjoestallings855]

Just found you. I've binge watched your teachings. Good stuff. ❤

[@musclesforsupes]

One day I hope we see that Early American and Townsend crossover.

[@jamesagwe2981]

I wish this show was on the history channel

[@mirandagoldstine8548]

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.

[@jJLDY.0gskJtOHZcju_o8e3v]

@@mirandagoldstine8548 sad

[@TheGlamorousLifeofNae]

Yesss!!! That would be amazing.

[@garywest2250]

youtube is infinitely better than cable

[@jJLDY.0gskJtOHZcju_o8e3v]

@@garywest2250 not sure if that's true for the creator. I might be wrong tho.

[@myrlstone8904]

I’ve always been a Michael D fan, can’t wait for the book release.

[@richardprescott6322]

I love this - as so many others have said - pure happiness to watch

[@owlaboot2447]

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!

[@Tigerheart01]

This looks so delicious. Thanks for this one!

[@SgtDefault]

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!

[@davidvaughn7752]

Nice to see those Loyalists sensibilities being kept Alive by our friends across the pond! Cheers!

[@SgtDefault]

@@davidvaughn7752 There’s no ocean between us sir, I’m a neighbour from the north. :)

[@Aracaifon]

This is one of my favorite recipes so far! Makes my mouth water!

[@terry902]

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.

[@randymeadows1076]

Absolutely mouthwatering!!🤤

[@projekt6_official]

Oh man that looks SO GOOD!

[@jamesellsworth9673]

We are looking forward to publication of the cookbook!

[@davidolynyk7175]

Oh dear God... that pouring of the gravy near the end..... I think I'm gonna need a minute to recover.

[@Greenmachine305]

It certainly looks fantastic. Great episode.

[@MoonlightDawnMoolightDawn]

Oh my!! I need this cookbook - and to try this BBQ pork!!

[@victotyorvalhalla]

Thank you for making these wonderful videos!

[@malcolmsmith333]

I love this channel, its really unique, learn two of my fav things at once, early euro-afro-americana cooking and history

[@angrytater2456]

That crust turned out wonderful.

[@RiftSecurity01]

That looks lovely and so simple to do!

[@DJMarcO138]

Always a good episode when Michael is on!

[@pyrolopez854]

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

[@rofflemows2]

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

[@crtmojo2705]

That slow gravy pour was niiiiiiiice.

[@forthwithtx5852]

A few coals on the lid would give you a browned top. Looked great!

[@davidvaughn7752]

Now that's American!!! Great call!

[@Zwicken1776]

That looks GREAT!!

[@tokencivilian8507]

Nice. Looks wonderful.

[@dontlook3650]

That larding concept is a new one to me, really gotta try it sometime!

[@christopherreed4723]

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.

[@dontlook3650]

@@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.

[@morrismonet3554]

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.

[@Rocketsong]

@@christopherreed4723 Skinning of the squirrel is considered the definitive edition of Joy. Any other version is a pale imposter.

[@Aradinx2]

Delicious looking recipe. Fantastic idea for a cookbook as well

[@rambofan334]

I think even Gordon Ramsay would give this recipe his seal of approval.

[@nolanrux7866]

0:03 "I have a special guest and friend here at the homestead today: Ben Franklin"

[@basichistory]

What a great video, well done.

[@d.r.monroe5966]

I'm so excited to add Michael's cookbook to my collection.

[@francescaicaza5148]

Speaking of lineage, nobody is going to convince me that Michael is not Benjamin Franklin's great-great-grandson

[@KnifeCrazzzzy]

Excellent y’all!

[@nwredneck390]

That looks amazingly delicious, even without the gravy. Adding the gravy is, well, gravy.

[@morrismonet3554]

I'll take gravy over BBQ sauce anytime!

[@davidvaughn7752]

You certainly do this channel Proud!

[@Marlaina]

I’m not a fan of BBQ sauce *but* Sweet Baby Rays is my exception.

[@lar41381]

"The 19th Century was the Golden Age of Gravy." -- Crow T. Robot

[@CookingwithKane]

I heard shoat and thought they were going to cook a sheep/goat hybrid

[@goatcheezius2399]

Better than BBQ'd stoat!

[@octavianm3166]

Excited for that cookbook!

[@PBBoogie99]

This could double as a workout video. Michael is very kinetic.

[@franciszornek2982]

This looks great. The cooking and the food was I believe better and tasted better back than than nowadays

[@mikeskelly2356]

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...

[@davidvaughn7752]

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!

[@KA-dx2kz]

The force is strong with this one

[@GeschichtenUndGedanken]

Hello there, nice to see you. Greetings from Germany.

[@gardenlady1293]

Love Mike's recipes!

[@Battle_Beard]

Hasn’t Michael only been at this 18th Century stuff for less than a decade; and he’s already getting published? The student becomes the master…

[@arlia11]

Can't wait for that cookbook!

[@sethwyo7905]

A soat is an animal you get when you put the goats & the sows in the same pin together

[@RemyVorender]

That looks amazing.

[@gailsears2913]

Looks so good! Thank you!

[@helenel4126]

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.

[@xHideousFoxx]

cool technique! I'm gonna try that

[@brittinghammerforge9441]

You used the force on this one!

[@olddawgdreaming5715]

I do hope you'll be selling those cookbooks through Townsends. Keep us posted, Fred