what on earth your way to do something
with cheese potatoes and gravy kind of
like a poutine a Canadian rad dish what
up foodtubers you asking you shall
receive DJ BBQs version of the classic
Canadian poutine twice cooked home fries
soft in the middle
crisp on the outside and instead of
traditional cheese curds I’m topping my
poutine off with a European twist soft
and gooey mozzarella kissed with a rad
whiskey and maple syrup spiked gravy and
the story this awesome tack of the treat
of a dish starts right here with the
best gravy ever so come down here look
at this I’ve got carrots celery onion
I’ve got eight chicken wings there’s
also some thyme bay leaves and I’ve also
got some smoky streaky bacon so we’re
gonna add a bit of pepper and some salt
and we’re drizzle in some olive oil onto
this bad boy this is gonna be the best
gravy in the history of forever so we’re
gonna throw it in the oven for an hour
at 190 degrees Celsius so an hour has
passed which means the base how low can
you go of our gravy is done so let’s
pull her out get it on the hob and get a
medium heat rocking and then I’m gonna
smash and bash and release all that
liquid from those meaty joints we need
these oils we got the veggies and of
course onions provide amazing flavor but
the real flavors in the meat and in the
bones alright next we want three heaping
spoonfuls of flour one all that flour to
get soaked in give it a stir so you want
to cook the flour so he a nice thick
gravy we don’t want to do we want a
gravy you stir your base concoction for
your gravy for about a minute or two so
we’re gonna add a couple gloves of
whiskey to the mix now
leather you guys say you keep putting
beer and bourbon and stuff into your
deer food Christian and I don’t like
alcohol you don’t have to add it but if
you’re worried about the alcohol content
it does burn off so don’t you worry
we’re just adding that kind of smokey
sour mash corn based flavor we got all
those flavors in there come on look at
this you know that wants now two litres
of water make sure it’s hot water and
keep stirring as you go when that gravy
okay so the gravies been going from a
half an hour it’s reduced to bits got
darker in color we got one more flavor
to add to the gravy and what’s more
Canadian than maple syrup little bit
sweet to go with that kind of smokey
tangy ness of the Barban we’ve got these
spuds which I baked for an hour um you
can do in the night before or doom in
the morning make sure they cool down
before you chop them and you fry them so
I like to do them nice and fat with the
skin on I’ve got my oil rocking over
here so depending on who you’re feeding
and how much they eat I’m thinking one
big old spud per person okay so to be
safe you grab some spuds and you lower
them in like so you don’t want to
overfill it because they don’t have room
to cook and we are good to go and you
wanna get that kind of golden brown
get your nicely cooked chips onto the
platter I keep as much oil in there
because you might need to make a bunch
of batches of these things man depends
on how many people you’re feeding whoo
we’re here look I’ve got this bowl I got
a strainer come with me a gravy you can
smell that beautiful bourbon and maple
syrup and then you can always grab a
spoon like this and just be brutal be
gnarly get medieval on your gravy look
at this look at that
oof just push use the back of that spoon
so we’re almost done with our gravy and
there’s all that lovely meeting there
you can make that out get the bones and
just
on top of your poutine you know we’ve
got our gravy so we can pour it give
this little pot here and keep it warm
nice so we’re gonna season the chips
with a bit of salt there we go
you guys get in the bowl
there is our chips so we’re on the
homestretch man one final ingredient and
that is mozzarella and Canada they use
cheese curds mozzarella a lot more
available on this side of Lake Atlantic
so we’re gonna rip off some mozzarella
get it on there
come on mozzarella get in there get all
that mozzarella Rocking and now the
piece de resistance working two hours on
this gravy we spiked it with bourbon and
maple syrup this gravy is phenomenal
look at these beautiful Oh
I’m up with the cheese melting it’s all
stringy I’ve always wanted to vent some
liked cheese’s or as you know
mmm-hmm Wow
be still my beating heart
how good is that oh you tell me below
where’s the best place you’ve had this
classic Canadian dish I want to hear
from you guys if you hasn’t subscribed
the GG barbecue hit the button over
there and I’m pretty sure you guys have
already subscribed to food tube but
there is a button over there ma’am
thanks for watching you guys rule and if
you haven’t checked out my book there it
is man
50 rad recipes whoo let’s eat some spuds
man
you
with cheese potatoes and gravy kind of
like a poutine a Canadian rad dish what
up foodtubers you asking you shall
receive DJ BBQs version of the classic
Canadian poutine twice cooked home fries
soft in the middle
crisp on the outside and instead of
traditional cheese curds I’m topping my
poutine off with a European twist soft
and gooey mozzarella kissed with a rad
whiskey and maple syrup spiked gravy and
the story this awesome tack of the treat
of a dish starts right here with the
best gravy ever so come down here look
at this I’ve got carrots celery onion
I’ve got eight chicken wings there’s
also some thyme bay leaves and I’ve also
got some smoky streaky bacon so we’re
gonna add a bit of pepper and some salt
and we’re drizzle in some olive oil onto
this bad boy this is gonna be the best
gravy in the history of forever so we’re
gonna throw it in the oven for an hour
at 190 degrees Celsius so an hour has
passed which means the base how low can
you go of our gravy is done so let’s
pull her out get it on the hob and get a
medium heat rocking and then I’m gonna
smash and bash and release all that
liquid from those meaty joints we need
these oils we got the veggies and of
course onions provide amazing flavor but
the real flavors in the meat and in the
bones alright next we want three heaping
spoonfuls of flour one all that flour to
get soaked in give it a stir so you want
to cook the flour so he a nice thick
gravy we don’t want to do we want a
gravy you stir your base concoction for
your gravy for about a minute or two so
we’re gonna add a couple gloves of
whiskey to the mix now
leather you guys say you keep putting
beer and bourbon and stuff into your
deer food Christian and I don’t like
alcohol you don’t have to add it but if
you’re worried about the alcohol content
it does burn off so don’t you worry
we’re just adding that kind of smokey
sour mash corn based flavor we got all
those flavors in there come on look at
this you know that wants now two litres
of water make sure it’s hot water and
keep stirring as you go when that gravy
okay so the gravies been going from a
half an hour it’s reduced to bits got
darker in color we got one more flavor
to add to the gravy and what’s more
Canadian than maple syrup little bit
sweet to go with that kind of smokey
tangy ness of the Barban we’ve got these
spuds which I baked for an hour um you
can do in the night before or doom in
the morning make sure they cool down
before you chop them and you fry them so
I like to do them nice and fat with the
skin on I’ve got my oil rocking over
here so depending on who you’re feeding
and how much they eat I’m thinking one
big old spud per person okay so to be
safe you grab some spuds and you lower
them in like so you don’t want to
overfill it because they don’t have room
to cook and we are good to go and you
wanna get that kind of golden brown
get your nicely cooked chips onto the
platter I keep as much oil in there
because you might need to make a bunch
of batches of these things man depends
on how many people you’re feeding whoo
we’re here look I’ve got this bowl I got
a strainer come with me a gravy you can
smell that beautiful bourbon and maple
syrup and then you can always grab a
spoon like this and just be brutal be
gnarly get medieval on your gravy look
at this look at that
oof just push use the back of that spoon
so we’re almost done with our gravy and
there’s all that lovely meeting there
you can make that out get the bones and
just
on top of your poutine you know we’ve
got our gravy so we can pour it give
this little pot here and keep it warm
nice so we’re gonna season the chips
with a bit of salt there we go
you guys get in the bowl
there is our chips so we’re on the
homestretch man one final ingredient and
that is mozzarella and Canada they use
cheese curds mozzarella a lot more
available on this side of Lake Atlantic
so we’re gonna rip off some mozzarella
get it on there
come on mozzarella get in there get all
that mozzarella Rocking and now the
piece de resistance working two hours on
this gravy we spiked it with bourbon and
maple syrup this gravy is phenomenal
look at these beautiful Oh
I’m up with the cheese melting it’s all
stringy I’ve always wanted to vent some
liked cheese’s or as you know
mmm-hmm Wow
be still my beating heart
how good is that oh you tell me below
where’s the best place you’ve had this
classic Canadian dish I want to hear
from you guys if you hasn’t subscribed
the GG barbecue hit the button over
there and I’m pretty sure you guys have
already subscribed to food tube but
there is a button over there ma’am
thanks for watching you guys rule and if
you haven’t checked out my book there it
is man
50 rad recipes whoo let’s eat some spuds
man
you
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