Poutine with Whisky & Maple Gravy | DJ BBQ

what on earth your way to do something

what on earth your way to do something with cheese potatoes and gravy kind of

with cheese potatoes and gravy kind of

with cheese potatoes and gravy kind of like a poutine a Canadian rad dish what

like a poutine a Canadian rad dish what

like a poutine a Canadian rad dish what up foodtubers you asking you shall

up foodtubers you asking you shall

up foodtubers you asking you shall receive DJ BBQs version of the classic

receive DJ BBQs version of the classic

receive DJ BBQs version of the classic Canadian poutine twice cooked home fries

Canadian poutine twice cooked home fries

Canadian poutine twice cooked home fries soft in the middle

soft in the middle

soft in the middle crisp on the outside and instead of

crisp on the outside and instead of

crisp on the outside and instead of traditional cheese curds I’m topping my

traditional cheese curds I’m topping my

traditional cheese curds I’m topping my poutine off with a European twist soft

poutine off with a European twist soft

poutine off with a European twist soft and gooey mozzarella kissed with a rad

and gooey mozzarella kissed with a rad

and gooey mozzarella kissed with a rad whiskey and maple syrup spiked gravy and

whiskey and maple syrup spiked gravy and

whiskey and maple syrup spiked gravy and the story this awesome tack of the treat

the story this awesome tack of the treat

the story this awesome tack of the treat of a dish starts right here with the

of a dish starts right here with the

of a dish starts right here with the best gravy ever so come down here look

best gravy ever so come down here look

best gravy ever so come down here look at this I’ve got carrots celery onion

at this I’ve got carrots celery onion

at this I’ve got carrots celery onion I’ve got eight chicken wings there’s

I’ve got eight chicken wings there’s

I’ve got eight chicken wings there’s also some thyme bay leaves and I’ve also

also some thyme bay leaves and I’ve also

also some thyme bay leaves and I’ve also got some smoky streaky bacon so we’re

got some smoky streaky bacon so we’re

got some smoky streaky bacon so we’re gonna add a bit of pepper and some salt

gonna add a bit of pepper and some salt

gonna add a bit of pepper and some salt and we’re drizzle in some olive oil onto

and we’re drizzle in some olive oil onto

and we’re drizzle in some olive oil onto this bad boy this is gonna be the best

this bad boy this is gonna be the best

this bad boy this is gonna be the best gravy in the history of forever so we’re

gravy in the history of forever so we’re

gravy in the history of forever so we’re gonna throw it in the oven for an hour

gonna throw it in the oven for an hour

gonna throw it in the oven for an hour at 190 degrees Celsius so an hour has

at 190 degrees Celsius so an hour has

at 190 degrees Celsius so an hour has passed which means the base how low can

passed which means the base how low can

passed which means the base how low can you go of our gravy is done so let’s

you go of our gravy is done so let’s

you go of our gravy is done so let’s pull her out get it on the hob and get a

pull her out get it on the hob and get a

pull her out get it on the hob and get a medium heat rocking and then I’m gonna

medium heat rocking and then I’m gonna

medium heat rocking and then I’m gonna smash and bash and release all that

smash and bash and release all that

smash and bash and release all that liquid from those meaty joints we need

liquid from those meaty joints we need

liquid from those meaty joints we need these oils we got the veggies and of

these oils we got the veggies and of

these oils we got the veggies and of course onions provide amazing flavor but

course onions provide amazing flavor but

course onions provide amazing flavor but the real flavors in the meat and in the

the real flavors in the meat and in the

the real flavors in the meat and in the bones alright next we want three heaping

bones alright next we want three heaping

bones alright next we want three heaping spoonfuls of flour one all that flour to

spoonfuls of flour one all that flour to

spoonfuls of flour one all that flour to get soaked in give it a stir so you want

get soaked in give it a stir so you want

get soaked in give it a stir so you want to cook the flour so he a nice thick

to cook the flour so he a nice thick

to cook the flour so he a nice thick gravy we don’t want to do we want a

gravy we don’t want to do we want a

gravy we don’t want to do we want a gravy you stir your base concoction for

gravy you stir your base concoction for

gravy you stir your base concoction for your gravy for about a minute or two so

your gravy for about a minute or two so

your gravy for about a minute or two so we’re gonna add a couple gloves of

we’re gonna add a couple gloves of

we’re gonna add a couple gloves of whiskey to the mix now

whiskey to the mix now

whiskey to the mix now leather you guys say you keep putting

leather you guys say you keep putting

leather you guys say you keep putting beer and bourbon and stuff into your

beer and bourbon and stuff into your

beer and bourbon and stuff into your deer food Christian and I don’t like

deer food Christian and I don’t like

deer food Christian and I don’t like alcohol you don’t have to add it but if

alcohol you don’t have to add it but if

alcohol you don’t have to add it but if you’re worried about the alcohol content

you’re worried about the alcohol content

you’re worried about the alcohol content it does burn off so don’t you worry

it does burn off so don’t you worry

it does burn off so don’t you worry we’re just adding that kind of smokey

we’re just adding that kind of smokey

we’re just adding that kind of smokey sour mash corn based flavor we got all

sour mash corn based flavor we got all

sour mash corn based flavor we got all those flavors in there come on look at

those flavors in there come on look at

those flavors in there come on look at this you know that wants now two litres

this you know that wants now two litres

this you know that wants now two litres of water make sure it’s hot water and

of water make sure it’s hot water and

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

okay so the gravies been going from a half an hour it’s reduced to bits got

half an hour it’s reduced to bits got

half an hour it’s reduced to bits got darker in color we got one more flavor

darker in color we got one more flavor

darker in color we got one more flavor to add to the gravy and what’s more

to add to the gravy and what’s more

to add to the gravy and what’s more Canadian than maple syrup little bit

Canadian than maple syrup little bit

Canadian than maple syrup little bit sweet to go with that kind of smokey

sweet to go with that kind of smokey

sweet to go with that kind of smokey tangy ness of the Barban we’ve got these

tangy ness of the Barban we’ve got these

tangy ness of the Barban we’ve got these spuds which I baked for an hour um you

spuds which I baked for an hour um you

spuds which I baked for an hour um you can do in the night before or doom in

can do in the night before or doom in

can do in the night before or doom in the morning make sure they cool down

the morning make sure they cool down

the morning make sure they cool down before you chop them and you fry them so

before you chop them and you fry them so

before you chop them and you fry them so I like to do them nice and fat with the

I like to do them nice and fat with the

I like to do them nice and fat with the skin on I’ve got my oil rocking over

skin on I’ve got my oil rocking over

skin on I’ve got my oil rocking over here so depending on who you’re feeding

here so depending on who you’re feeding

here so depending on who you’re feeding and how much they eat I’m thinking one

and how much they eat I’m thinking one

and how much they eat I’m thinking one big old spud per person okay so to be

big old spud per person okay so to be

big old spud per person okay so to be safe you grab some spuds and you lower

safe you grab some spuds and you lower

safe you grab some spuds and you lower them in like so you don’t want to

them in like so you don’t want to

them in like so you don’t want to overfill it because they don’t have room

overfill it because they don’t have room

overfill it because they don’t have room to cook and we are good to go and you

to cook and we are good to go and you

to cook and we are good to go and you wanna get that kind of golden brown

wanna get that kind of golden brown

wanna get that kind of golden brown get your nicely cooked chips onto the

get your nicely cooked chips onto the

get your nicely cooked chips onto the platter I keep as much oil in there

platter I keep as much oil in there

platter I keep as much oil in there because you might need to make a bunch

because you might need to make a bunch

because you might need to make a bunch of batches of these things man depends

of batches of these things man depends

of batches of these things man depends on how many people you’re feeding whoo

on how many people you’re feeding whoo

on how many people you’re feeding whoo we’re here look I’ve got this bowl I got

we’re here look I’ve got this bowl I got

we’re here look I’ve got this bowl I got a strainer come with me a gravy you can

a strainer come with me a gravy you can

a strainer come with me a gravy you can smell that beautiful bourbon and maple

smell that beautiful bourbon and maple

smell that beautiful bourbon and maple syrup and then you can always grab a

syrup and then you can always grab a

syrup and then you can always grab a spoon like this and just be brutal be

spoon like this and just be brutal be

spoon like this and just be brutal be gnarly get medieval on your gravy look

gnarly get medieval on your gravy look

gnarly get medieval on your gravy look at this look at that

at this look at that

at this look at that oof just push use the back of that spoon

oof just push use the back of that spoon

oof just push use the back of that spoon so we’re almost done with our gravy and

so we’re almost done with our gravy and

so we’re almost done with our gravy and there’s all that lovely meeting there

there’s all that lovely meeting there

there’s all that lovely meeting there you can make that out get the bones and

you can make that out get the bones and

you can make that out get the bones and just

just

just on top of your poutine you know we’ve

on top of your poutine you know we’ve

on top of your poutine you know we’ve got our gravy so we can pour it give

got our gravy so we can pour it give

got our gravy so we can pour it give this little pot here and keep it warm

this little pot here and keep it warm

this little pot here and keep it warm nice so we’re gonna season the chips

nice so we’re gonna season the chips

nice so we’re gonna season the chips with a bit of salt there we go

with a bit of salt there we go

with a bit of salt there we go you guys get in the bowl

you guys get in the bowl

you guys get in the bowl there is our chips so we’re on the

there is our chips so we’re on the

there is our chips so we’re on the homestretch man one final ingredient and

homestretch man one final ingredient and

homestretch man one final ingredient and that is mozzarella and Canada they use

that is mozzarella and Canada they use

that is mozzarella and Canada they use cheese curds mozzarella a lot more

cheese curds mozzarella a lot more

cheese curds mozzarella a lot more available on this side of Lake Atlantic

available on this side of Lake Atlantic

available on this side of Lake Atlantic so we’re gonna rip off some mozzarella

so we’re gonna rip off some mozzarella

so we’re gonna rip off some mozzarella get it on there

get it on there

get it on there come on mozzarella get in there get all

come on mozzarella get in there get all

come on mozzarella get in there get all that mozzarella Rocking and now the

that mozzarella Rocking and now the

that mozzarella Rocking and now the piece de resistance working two hours on

piece de resistance working two hours on

piece de resistance working two hours on this gravy we spiked it with bourbon and

this gravy we spiked it with bourbon and

this gravy we spiked it with bourbon and maple syrup this gravy is phenomenal

I’m up with the cheese melting it’s all

I’m up with the cheese melting it’s all stringy I’ve always wanted to vent some

stringy I’ve always wanted to vent some

stringy I’ve always wanted to vent some liked cheese’s or as you know

mmm-hmm Wow

mmm-hmm Wow be still my beating heart

be still my beating heart

be still my beating heart how good is that oh you tell me below

how good is that oh you tell me below

how good is that oh you tell me below where’s the best place you’ve had this

where’s the best place you’ve had this

where’s the best place you’ve had this classic Canadian dish I want to hear

classic Canadian dish I want to hear

classic Canadian dish I want to hear from you guys if you hasn’t subscribed

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there is a button over there ma’am thanks for watching you guys rule and if

thanks for watching you guys rule and if

thanks for watching you guys rule and if you haven’t checked out my book there it

you haven’t checked out my book there it

you haven’t checked out my book there it is man

is man

is man 50 rad recipes whoo let’s eat some spuds

50 rad recipes whoo let’s eat some spuds

50 rad recipes whoo let’s eat some spuds man