Michael's Cookbook www.townsends.... Our Brand New Viewing Experience ➧ townsendsplus.... ➧➧ Retail Website ➧ www.townsends.us/ ➧➧ Help support the channel with Patreon ➧ / townsend ➧➧ Instagram ➧ townsends_official
Пікірлер: 470
@GBreezy572 жыл бұрын
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
@nobodyspecial47022 жыл бұрын
They started out doing skits before cooking. Cooking was where they found their audience and the rest is history.
@lindamcneil7112 жыл бұрын
And we still buy their tools. Love this channel
@bwiebke2 жыл бұрын
@@lindamcneil711 I think you still can.
@lindamcneil7112 жыл бұрын
@@bwiebke yep.
@MossCoveredBonez2 жыл бұрын
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
@PopeGoliath2 жыл бұрын
"We used to do that with bacon." "There's still time!" My MAN! :D
@michaelsasylum2 жыл бұрын
Bacon is the 400 year old secret weapon.
@vigilantcosmicpenguin87212 жыл бұрын
If doing something with bacon is an option, do it with bacon.
@jestnutz2 жыл бұрын
Got me hungry for bacon
@MrARock0012 жыл бұрын
"There's no time for bacon-" "THERE'S ALWAYS TIME FOR BACON!"
@zorro4562 жыл бұрын
Try this some time. Germans cook ham and bacon in sauerkraut. It is pretty good.
@dr.froghopper67112 жыл бұрын
I really like how Michael enjoys his preparations and his enthusiasm in describing the expected results.
@hayleyxyz2 жыл бұрын
You can really tell how much he loves what he does
@KairuHakubi2 жыл бұрын
his hands are so excited to tell us about this great food
@Amberlynn_Reid2 жыл бұрын
I really like how the pig died in a gas chamber suffering
@persnikitty35702 жыл бұрын
He is indeed an enjoyable character, and so many things start with a roux.
@MegiddoRain2 жыл бұрын
How very convenient that Michael was able to bring a recipe that didn't call for any nutmeg
@kimfleury2 жыл бұрын
I'm sure Jon made sure it was snuck into the forced meat 😉
@davidvaughn77522 жыл бұрын
Or anything that didn't have a Redcoat heritage associated to it.
@FlameJackstar2 жыл бұрын
I don't think we need to see the results to know that this tastes heavenly.
@georgestokes51162 жыл бұрын
i beg to differ
@LordArbiterThermite2 жыл бұрын
@@georgestokes5116 then beg
@Oj123232 жыл бұрын
That defies logic sir
@b_uppy2 жыл бұрын
Barbecue with gravy sounds like a perfect world.
@davidvaughn77522 жыл бұрын
? Really... that ruined it in my opinion. But it was a dutch oven after all.
@b_uppy2 жыл бұрын
@@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...
@michaelsasylum2 жыл бұрын
@@davidvaughn7752 Make it a tomato based gravy with some good flavors in it and it's all good.
@davidvaughn77522 жыл бұрын
@@b_uppy Hmmmm... That has redeeming qualities! It seems I'm a bit hungry now!!!
@davidvaughn77522 жыл бұрын
@@michaelsasylum I must say, you certainly add a bit of authentic Americana to this "English/British BBQ" post. I like!
@paddlefaster2 жыл бұрын
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.
@seamusmcbride28322 жыл бұрын
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....
@mrdanforth37442 жыл бұрын
Rhymes with ragout. He did say it was french after all.
@grettageragi95982 жыл бұрын
i’m addicted to this channel & can hardly wait for michael’s cookbook!
@mikeks81812 жыл бұрын
Sign Me Up!
@aiwithbri2 жыл бұрын
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!
@winnerscreed67672 жыл бұрын
So nice to see Michael again, and what a recipe he shared. Wow
@wakkowarner8810 Жыл бұрын
Max Miller from Tasting History points people to your awesome cooking channel.
@OrphanPuncher2 жыл бұрын
BBQ with gravy? that sounds amazing
@danielkephart20532 жыл бұрын
What type gravy would be good tho with bbq 😭i love sausage gravy but yeah
@TheGlamorousLifeofNae2 жыл бұрын
Right!
@OrphanPuncher2 жыл бұрын
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
@ericwilliams16592 жыл бұрын
@@danielkephart2053 mushroom sage gravy is a personal favorite to go with pork.
@jamesellsworth96732 жыл бұрын
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_Beard2 жыл бұрын
Michael’s back, with gravy! 👏🏼
@mikeks81812 жыл бұрын
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 Жыл бұрын
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 Жыл бұрын
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.
@twicecookedporkins32352 жыл бұрын
As someone that loves "rustic" cooking, I love your channel. Gives me lots of great ideas. Never stop.
@mariarogers69112 жыл бұрын
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.
@gdelan12 жыл бұрын
looked incredible coming out of the pan, crazy that i just came home with a pork loin to cook for dinner!
@melodyjennings7782 Жыл бұрын
Discovered this channel during the lockdown. It just keeps getting better! Thank you to the wonderful crew behind the scenes!
@Solhai2 жыл бұрын
Always a treat to have Michael share with us with a recipe!
@fourdayhomestead28392 жыл бұрын
Greatly enjoy the outdoor Dutch oven cooking videos.
@Kreedogger2 жыл бұрын
5:19 very exciting moment right here. Sounds amazingly delicious. ...And the "theres still time" comment was superb .
@joejackson42022 жыл бұрын
One of the best channels on youtube. Perfect every time
@deborahscotland88192 жыл бұрын
Always good to see an episode made at the homestead.
@blockbyblocksurvival54382 жыл бұрын
One of my favorite KZbin channels I'd love to see a collaboration with early American
@paulsly72462 жыл бұрын
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.
@OvGraphics2 жыл бұрын
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!
@ironnerd83362 жыл бұрын
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.
@byronrudrow79382 жыл бұрын
This sounds and looks tasty! My family has been stuffing garlic cloves into pork roasts for many years. 👍
@BillyBobBeauBenson2 жыл бұрын
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_sand25692 жыл бұрын
Observation skills 100
@EXARCWithGrandpop2 жыл бұрын
Great book idea Michael!
@noelkm672 жыл бұрын
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!
@mikeks81812 жыл бұрын
Very few will dream a Burger, let alone a Meatloaf! Had one Once! To Die For! Thanks for the Memories!
@mikeks81812 жыл бұрын
STEAM!
@pyrolopez8542 жыл бұрын
Heck yeah I can't wait for this recipe I'm a big barbecue guy looking forward to it!
@stevethecountrycook12272 жыл бұрын
What a scrumptious meal! And just to clarify, that's "Force Meat" NOT "Horse Meat"!! LOL
@pmryam2 жыл бұрын
Thanks for clarifying. I thought I was hearing things, so I searched the comments. Thanks again!
@richardangelini729611 ай бұрын
😂
@justinlewis29692 жыл бұрын
MD is a man after my own heart... Must add gravy! 😁
@captainrex44032 жыл бұрын
Looking forward to that cookbook!!! This looked amazing 😋
@Hato1992 Жыл бұрын
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 Жыл бұрын
Just don’t watch this channel if you are hungry. You will be out shooting something and roasting it in your backyard. Love it!!!
@purpleldv9662 жыл бұрын
Michael seems like such a nice person!
@CraigGrande2 жыл бұрын
I’d never do these recipes but they give me really good method ideas to try!
@MiscMitz2 жыл бұрын
Gravy goes on everything
@debk99842 жыл бұрын
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!
@Tombombadillo9992 жыл бұрын
Great hosts, a very pleasant view! Thanks!
@tommyjoestallings8559 ай бұрын
Just found you. I've binge watched your teachings. Good stuff. ❤
@musclesforsupes2 жыл бұрын
One day I hope we see that Early American and Townsend crossover.
@jamesagwe29812 жыл бұрын
I wish this show was on the history channel
@mirandagoldstine85482 жыл бұрын
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_o8e3v2 жыл бұрын
@@mirandagoldstine8548 sad
@TheGlamorousLifeofNae2 жыл бұрын
Yesss!!! That would be amazing.
@garywest22502 жыл бұрын
youtube is infinitely better than cable
@jJLDY.0gskJtOHZcju_o8e3v2 жыл бұрын
@@garywest2250 not sure if that's true for the creator. I might be wrong tho.
@myrlstone89042 жыл бұрын
I’ve always been a Michael D fan, can’t wait for the book release.
@richardprescott63222 жыл бұрын
I love this - as so many others have said - pure happiness to watch
@owlaboot24472 жыл бұрын
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!
@Tigerheart012 жыл бұрын
This looks so delicious. Thanks for this one!
@SgtDefault2 жыл бұрын
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!
@davidvaughn77522 жыл бұрын
Nice to see those Loyalists sensibilities being kept Alive by our friends across the pond! Cheers!
@SgtDefault2 жыл бұрын
@@davidvaughn7752 There’s no ocean between us sir, I’m a neighbour from the north. :)
@Aracaifon2 жыл бұрын
This is one of my favorite recipes so far! Makes my mouth water!
@terry9022 жыл бұрын
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.
@randymeadows10762 жыл бұрын
Absolutely mouthwatering!!🤤
@projekt6_official2 жыл бұрын
Oh man that looks SO GOOD!
@jamesellsworth96732 жыл бұрын
We are looking forward to publication of the cookbook!
@davidolynyk71753 ай бұрын
Oh dear God... that pouring of the gravy near the end..... I think I'm gonna need a minute to recover.
@Greenmachine3052 жыл бұрын
It certainly looks fantastic. Great episode.
@MoonlightDawnMoolightDawn2 жыл бұрын
Oh my!! I need this cookbook - and to try this BBQ pork!!
@victotyorvalhalla2 жыл бұрын
Thank you for making these wonderful videos!
@malcolmsmith3332 жыл бұрын
I love this channel, its really unique, learn two of my fav things at once, early euro-afro-americana cooking and history
@angrytater2456 Жыл бұрын
That crust turned out wonderful.
@RiftSecurity012 жыл бұрын
That looks lovely and so simple to do!
@DJMarcO1382 жыл бұрын
Always a good episode when Michael is on!
@pyrolopez8542 жыл бұрын
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
@rofflemows22 жыл бұрын
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
@crtmojo27052 жыл бұрын
That slow gravy pour was niiiiiiiice.
@forthwithtx58522 жыл бұрын
A few coals on the lid would give you a browned top. Looked great!
@davidvaughn77522 жыл бұрын
Now that's American!!! Great call!
@Zwicken17762 жыл бұрын
That looks GREAT!!
@tokencivilian85072 жыл бұрын
Nice. Looks wonderful.
@dontlook36502 жыл бұрын
That larding concept is a new one to me, really gotta try it sometime!
@christopherreed47232 жыл бұрын
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.
@dontlook36502 жыл бұрын
@@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.
@morrismonet35542 жыл бұрын
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.
@Rocketsong2 жыл бұрын
@@christopherreed4723 Skinning of the squirrel is considered the definitive edition of Joy. Any other version is a pale imposter.
@Aradinx22 жыл бұрын
Delicious looking recipe. Fantastic idea for a cookbook as well
@rambofan3342 жыл бұрын
I think even Gordon Ramsay would give this recipe his seal of approval.
@nolanrux78662 жыл бұрын
0:03 "I have a special guest and friend here at the homestead today: Ben Franklin"
@basichistory Жыл бұрын
What a great video, well done.
@d.r.monroe59662 жыл бұрын
I'm so excited to add Michael's cookbook to my collection.
@francescaicaza51482 жыл бұрын
Speaking of lineage, nobody is going to convince me that Michael is not Benjamin Franklin's great-great-grandson
@KnifeCrazzzzy2 жыл бұрын
Excellent y’all!
@nwredneck3902 жыл бұрын
That looks amazingly delicious, even without the gravy. Adding the gravy is, well, gravy.
@morrismonet35542 жыл бұрын
I'll take gravy over BBQ sauce anytime!
@davidvaughn77522 жыл бұрын
You certainly do this channel Proud!
@Marlaina2 жыл бұрын
I’m not a fan of BBQ sauce *but* Sweet Baby Rays is my exception.
@lar41381 Жыл бұрын
"The 19th Century was the Golden Age of Gravy." -- Crow T. Robot
@CookingwithKane2 жыл бұрын
I heard shoat and thought they were going to cook a sheep/goat hybrid
@goatcheezius23992 жыл бұрын
Better than BBQ'd stoat!
@octavianm31662 жыл бұрын
Excited for that cookbook!
@PBBoogie992 жыл бұрын
This could double as a workout video. Michael is very kinetic.
@franciszornek2982 Жыл бұрын
This looks great. The cooking and the food was I believe better and tasted better back than than nowadays
@mikeskelly23562 жыл бұрын
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...
@davidvaughn77522 жыл бұрын
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-dx2kz2 жыл бұрын
The force is strong with this one
@GeschichtenUndGedanken2 жыл бұрын
Hello there, nice to see you. Greetings from Germany.
@gardenlady12932 жыл бұрын
Love Mike's recipes!
@Battle_Beard2 жыл бұрын
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…
@arlia112 жыл бұрын
Can't wait for that cookbook!
@sethwyo79052 жыл бұрын
A soat is an animal you get when you put the goats & the sows in the same pin together
@RemyVorender2 жыл бұрын
That looks amazing.
@gailsears29132 жыл бұрын
Looks so good! Thank you!
@helenel41262 жыл бұрын
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.
@xHideousFoxx2 жыл бұрын
cool technique! I'm gonna try that
@brittinghammerforge94412 жыл бұрын
You used the force on this one!
@olddawgdreaming57152 жыл бұрын
I do hope you'll be selling those cookbooks through Townsends. Keep us posted, Fred