I have both leisurely consumed and drunkenly binged most of your videos by this point, and this one always makes me laugh the hardest. Your family's banter game is on point!
Bradley!! First time to comment as I’m an avid watcher of your channel. I have to say all of your content is truly great and I am learning a lot from you. Thank you so much for your knowledge and skill and you have great personality on camera (as well I’m sure you do IRL) and we finally see where you get it from. One of the best channels I found in 2020 for sure. Take care and just keep making the solid content. Cheers and Hope your family had a great Christmas!
I think this might be my favorite video you have done! So cool that you have family that would not only let you film them but over the stressful holidays. Looks like you’ve got a pretty cool family.
More backyard butchery! As an avid backyard butcher of hogs and deer I say there is not enough videos of breaking down the bigger critters with minimal tools. Excellent video, great family you have there.
Bradly. Wow. Over the last few days watched Pfefferbeisser Volume 1 and Volume 2, Beouf welly circa 2022 and now randomly see this , making my favorite Eggs Benedict. From scratch no less. The festive holiday atmosphere only gets better and better. Not sure if this was from 21 or 20, but wow. Very special. Again thank you for showing how you broke the hog down and made the bacon and even the MUFFINS!!!!! I like mine toasted, but wow, so talented.
I've learned so much about butchery from this video. You never disappoint sir!! I watch A LOT of BBQ on RU-vid and as a kettle/offset cooker myself, your channel is by far my favorite. Cheers 🍻
Mr. Robinson, I for one would love to see more butchery. I am an avid hunter, and process my own game from field to table, including the offal. However, I am by no means an expert, and always looking to learn from those that do it professionally.
Canadian bacon looked good. Ever try pea meal bacon? Also, same process, except minus all extra the herbs; sage, etc. Just cure #1, garlic, cloves, black pepper corns and bay leaves. After brining for 5 days, take it out of the brine, remove anything stuck to it, roll it in course corn meal and dry for a day or 2 on a rack in the fridge. The other Canadian bacon.
You are one lucky man to have your mom and dad and your sister and your wife all there for Christmas time I wish my parents were still alive to have Christmas one more time with them cherish those moments my friend and give your mom and dad a big hug for me and Merry Christmas my friend
Great video, as always. Eggs Benedict is a huge favorite of mine but I’ve never attempted to make it at home as it’s a little intimidating. I think I’m finally ready to give it a try after watching this. Especially loved the butchering lesson, great stuff!
Thanks for this- never thought of making Canadian bacon! I'm down for the brining and smoking, just can't use that much hog. The boot comment struck home. I took a summer field course in college that had us camping out near Death Valley one night. Checked my boots in the morning and dumped out a scorpion- the snake I found in my sleeping bag around 4 AM.
You have taught me something I hadn’t even thought about in my 51 years. I didn’t realise that English muffins are a griddle cake. Thank you for your supremely entertaining and informative videos. I always go away laughing every time. Merry Xmas and Happy 2021.
butchery is great. just the info I needed as I am a first time pig butcher-er. you can only go so far before you look at the thing and wonder WTF? thanks for the info. I really learn a lot ofrom you. butchery and welders
Been binge watching your channel - recently discovered you. I'm a weber kettle guy for 8 years, I cook everything I can with that rig - But trying to up my game - learning so much here. I could tell you were a New Englander. Hello and Happy Thanksgiving 23' from North Shore of MA!
Great video .. as usual and I found something special. Your parents have a ceramic dish from my home town of Boleslawiec Poland. The small blue dish used for salt. Round bigger one could be from there as well ... That makes extra Christmassy. Very cool !
I just finished doing a photo shoot at a mate's restaurant and walked away with a massive doggie bag of food and a frozen pork belly that _was_ going to become sausages. I think I'm going to be trying this out for sure. Thanks for the great content.
Another great one! What about a fire management video? You have such a laid back approach to all of this and as new offset user I could use you perspective. Plus all you future pit customers could refer to it as well.
Absolutely LOVED this video! Keep up the great work man! A true Canadian right here! And i have to say your version of Canadian Bacon is superior to ours lol.
Man you really did an excellent job in the breakdown of the "half a hog", the curing of the bacon was also nice. I really do like your channel my only hope is that you screen in your back porch to prevent The invasion of the flies", with that I am a new subscriber keep up the good work.
Great video and great editing on this one! I laughed hard on more than one part.thank you for the good vibes dude and definitely more butchery vids.happy holidays!
i am gonna try this bacon this week for the first time. But here in the netherlands the maple syrup is not easy to get by. Can i change that for dark brown sugar ? thank you for the awesome vids!
