BRITS React to Old Fashioned Biscuits and Gravy
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- Опубліковано 21 кві 2024
- #kentrollins
OB Daz and Gaynor react to Kent Rollins recipe for biscuits and gravy.
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Link to original video: • Old Fashioned Biscuits...
He's the Bob Ross of cooking.
One of the best comparisons I've heard 😂 love watching both of them.
I had an affair with bob ross in the 70s..Had some drinks, little acid, a. painting lesson, and some intense sex
I was JUST coming to the comments section to say this. So right.
One of the best comments I've ever seen
Rob Boss the beautiful cowboy cooker.
I hope this channel does a lot of his videos (:
Cowboy Kent is a pure legend!
Nothing better than biscuits and gravy for dinner. Or breakfast. Or lunch.
Sage is already in the sausage. Most breakfast sausage is seasoned with sage.
Yeah adding more seasoning is a good idea if youre cooking with just ground pork.
Only in the US.
Yup, sausages are already filled with seasoning, its not just salt. Depends on the kind you get too
American breakfast sausage is seasoned with sage but British sausage typically isn’t. Having the sage may have given him a better more authentic American sausage gravy flavor.
I have NEVER seen these 2 more mesmerized and tuned in than this video.. I laughed so hard lmaooooooo 😂😂😂
I think its the accent, I'm american and even I sometimes get that way hearing a southern man speak lol
@honinakecheta601 hmmm maybe. I'm southern so I was just looking at the food lol 😆 😋 😅 😂
I love this old boy. I must have known a hundred people just like him in my life. They've all made me a better cook and most of them have made me a better person. It probably helps that we have the same accent.
Please do more Cowboy Kent videos! And Kent is a fellow Okie, from Oklahoma.
Kent is a great Oklahoma legend. The true embodiment of cowboy cooking. What's amazing is the time he competed on Top Chef and won. The judges indicated his food wasn't the fanciest, or never had high marks in visual presentation, but in terms of flavor and pure joy when eating his food he always scored at the very top.
It's true America when people still cook things 1860's style and it's still great
I'd love to see Mike try this! Definitely add pepper haha
He is absolutely spot on about King Arthur flour. It does make a difference.
They also make great gluten-free flour. I can't even really tell the difference.
I'm Italian my grandmother swore RED ROBIN flour for PIZZA unless home ground RED Robin was absolutely her choice. HeR pans OMG? 5lb lard lids. SHE WAS PROTECTIVE if u didn't give pan's back. No pizza for you. Pizza pans were literally 80 years old. ❤❤
@@Westpark16your Nona is an amazing lady.
King Arthur is great but for biscuits White Lily Self-Rising is the gold standard.
@@jasonjenkins7825 Pioneer.
He is a chuck wagon cook - centuries of these people cooked for the cowboys who herded the cows across the states to sell them.
"centuries"? 🤔
@@mimikurtz2162It's been a couple hundred years. There are still working ranches, cowboys, and chuck wagon cooks today.
So, that tracks, right?
@@mimikurtz2162 He's technically correct. The best kind of correct.
@@LA_HA But do cowboys still drive cattle "across the states to sell them", or just to the local railway? I was under the impression that the era of the long cattle drives "across the states to sell them" only lasted about 20 or 30 years.
@@mimikurtz2162 In the era of trucking and other means to get things done, I don't know if it's still done the same way.
Maybe someone will let us both know
I love Cowboy Kent! What a legend. You can't beat his biscuits and gravy!
Daz grinning like a little kid during the intro from Mr Kent. so smitten
man is a legend!
@@officeblokedazI definitely want to see you do more of Kent's videos, especially because it's so clear how much you love watching them.
That guy's a trip.
And I really recommend the channel Smokin' and Grillin' With AB. He's got a unique personality as well, but the food is absolutely the star of the show
He used to be a chuck wagon cook--cooking for cowboys on the go. He tells great stories about cooking things outdoors using cast iron. He shares so many great techniques. Such a lovely man as well.
YAY!! MORE COWBOY KENT!!! :) THANKS, YA'LL!!! He's got A MILLION good recipes!! ENJOY! HUGS!!
Growing up when we were going something that we had to be up and ready before the dawm Fishing Wood Cutting We would wake up To my Grama Cooking breakfast always including B&G . Her luncheds she'd pack for the day were jusf as good . Wish I could go back and have One more time . I miss Them every day.
To make it a complete meal, fry some eggs and potatoes. Then take a nap!
You should invest in a good cast iron frying pan. You can make the biscuits and put them in the cast iron and bake them in your oven.
Not only biscuits, but required for proper cornbread, frying chicken fried steak, and many other things.
And more, if they get a cast iron dutch oven, they can expand on the things they can make. Even BBQ recipes that they'll get from Smokin' and Grillin' With AB, the other show I've been telling them about
Bacon grease, or ground sausage is traditional. But i always make sure that if my sausage doesn't have fennel seeds in it, that i throw some in when the meat is browning. When making the gravy, i personally think it's best to add smoked paprika, a little bit of chili powder, and a pinch of cayenne, along with the black pepper. Always salt last after you taste it. And if you don't have the time to make your biscuits, some of us poor people just rip up some pieces of white bread and pour gravy on that. It's good too. It satisfies the craving.
He mentioned Justin Wilson early in the video. He’s was an old Cajun chef from Louisiana. He had a couple of shows on PBS in the early 80s and was a hoot to watch” I gar-on-tee!" (I guarantee).
This just goes to show you good country cooking ain't complicated.
I think you'll find that despite him making it look easy, there is a LOT of finesse and skill that go in to what he does.
@@Charlee1776 I've been cooking for 40 years and I'll agree there is a lot of finesse involved; I was referring to the simplicity; grease, flour and milk for the biscuits and grease, flour and milk for the gravy ingredients don't get much simpler than that.
that was a nickname I heard from great-grandmother and grandmother both used can to cut 'Clabber Girl Biscuits''
You truly picked a legend to do reviews and happy to see you do so many with Kent!
just keep watching cowboy kent videos until other brits wonder why your accent is changing
cowboy kent is wholesome
Yes!! Bring Mike on this channel!
I'm from Alabama and I was taught at 12 years old how to make gravy and biscuits when I seen you making it with sage and all that stuff I really didn't understand the taste of that but the way Bob makes it is the true way Southern way of making biscuits and gravy I make mine with bacon or sausage it don't matter either one is delicious you will find that so much easier to make it this way your gravy and biscuits never steer the doe you need it because your biscuits will not rise you don't got to beat them to death LOL and if you don't want to put baking powder and all that stuff in there you can use self-rising flour which comes with all you need and you don't have to do anything besides add your buttermilk and your butter so I hope you guys try it out 🏈ROLL TIDE🏈
And when steer your grease bacon grease sausage grease whatever with the flour and salt the Browner you let it get the browner your gravy is
Sage is already in sausage in the US. Its not in the UK. So they would need to add sage to better match our sausage gravy.
Love y'all's videos! Please more from him😊
He referenced Red River Ranch. The Red River runs through the border of Texas and Oklahoma and where he is looks very much like Oklahoma. Biblical references are common in that area of the country because it is the heart of the Bible belt.
Watch Rachel cooks with love, she cooks Mexican dishes as much as American dishes. She is from Texas!
American breakfast sausage is already spiced and seasoned. If you can’t find it in the UK you can get ground pork and add your own to get the flavor
I’m from west Texas, I was born here and I’ve lived here most of my life. He sounds so much like my dad. I say a lot of the words he does too. When I first started watching him I thought he was from my neck of the woods because that really looks like west Texas but he’s actually from Oklahoma. I have two of my three daughters that live in Oklahoma now. In suburbs of OKC.
Even when I dont like what hes making I still watch him lol. Hes the best cooking channel out there imo. I love Guga but Cowboy is the King.
Kent said he could throw a rock and it’d land in TX. He’s an honorary Texan as far as I’m concerned
You're godamn right he is! We love Kent down here in the greatest state 😊
He’s the best and has great recipes! Used his chili recipe with a slight twist for our office cook off, and won hands down. Big fan!
4:46 - He referenced Justin Wilson, who was another awesome cook with a cooking show. He was an awesome character like Kent Rollins, except he was Cajun.
One of the best biscuit recipes ever is one that does not use butter but instead Crisco. Shortening. Fewer calories but not bland. Butter put on after they bake and you split them is best anyway. "Betty Crocker's biscuit supreme" can be found online. It uses cream of tartar also. You can use either buttermilk or regular milk to make them.
Keep these coming!
King Arthur flour is really nice. They even make great gluten-free flour (and cake mixes, etc).
I have been watching Kent for a few years now, i have made a lot of his recipes, he is amazing with a dutch oven.
Biscuits and gravy isnt just a southern thing. Its an American thing😊
Kent is a legend.
I cook my bacon in oven.. a pound of bacon in oven for 30 min at 300 or 350.. the bacon grease is very easy to poor off the raised edge pan, much cleaner grease that stores easy in cabinet next to the stove for when needed.
You guys have me hooked on him as well. Such an easy going guy
Jmzeus: I found CK after I found AB. His channel is Smokin' and Grillin' With AB and it's food porn for real
Back in the old days when folks had their own cows and no refrigeration, you had what was known as SWEET milk, (fresh), or SOUR milk, (that's milk that has started to ferment a bit from hanging around for a day or so where it has begun the lacto-fermentation process and it tastes "soured." The latter is basically what's known as buttermilk.
My grandma used to hand churn butter and when the milk was just past the whipping cream stage and had begun to separate into solid and whey, she would stop and give me a big jug. So, I had delicious thick fresh milk with tiny little pebbles of butter in it. I still dream about that, and she died in 1987.
It's no comparison, but one of my sisters took me to Whole Foods' and introduced me to raw milk that comes in glass bottles. It was Delicious, especially the cream that would rise to the top of the bottle. Loved it even though it's very expensive. But, you could at least get $2/bottle back when you took them back to the store on your next trip.
The actual farm fresh milk with butter bits in it must've been unbelievable.
I hope I dream about it
In most of our prepackaged sausage the thyme, sage, salt, sometimes chili peppers are already in it. It’s great that way cuz the flavors get to meld together ahead of time.
ken reminds me that I, and really every child..and everyone is someone's child, need to pay attention to mom or dad's cooking, so much wisdom and tradition to pass down and good tasting food is very important
Hey, you two might like videos on Yooperlites and Petoskey stones. Yooperlites were named that because the man who "discovered" them was a Yooper=from Upper Penninsula of Michigan. You know U P Yoo Pee Yooper. It's interesting, they use black lights to hunt them. Look like dragon eggs, glowing from within.
Petoskey stones are just awesome when polished. I believe they;re fossilized coral. Both of these can be found in Michigan.
Excellent choice in real American cooking to learn from
You got me watching Kent Rollins now ❤
A lot of people in America also use sage sausage that's already spiced in their biscuits and gravy.
Not sure if you knew this, but Kent Rollins actually did a season of Chopped or Top Chef, the Pit Masters one I believe, and he won!
If you didn't have true breakfast sausage I would recommend just sticking with using bacon Grease and to forego the sausage. My mother rarely ever had breakfast sausage to put in the gravy when she made it and it was still one of my favorite breakfast meals from my childhood. Just bacon Grease, flour, milk, salt and pepper is all you need to make some fantastic white gravy.
Coincidentally you can also use cream of tartar in your milk to make buttermilk. 11/2 teaspoons to one cup of milk. Supposedly it less tart than if you use lemon juice or vinegar.
Kent Rollins was on a cooking show once he was on an episode of chopped
I think it's important to use a good sage sausage (typical breakfast sausage seasoning). If the sausage tastes great, the gravy will too.
American breakfast sausage has the seasonings mixed in--hot, sage, etc.
I don't know what things are like in Britain but in America normally you would use breakfast sausage and it has a lot of sprices and herbs in the sausage to flavor the gravy. If the sausage isn't flavored the same adding the herbs is fine, most breakfast sausage gotte in America has sage, thyme maybe rosemary already mixed into the meat. So you adding sage and herbs would make it similr to an American sausage and gravy
Cowboy Kent is like our Gordon Ramsay
But without the temper and impatience. Haha
You should watch Cooking with Brenda Gant. Watch her biscuits videos . She uses a totally technique to make biscuits. She makes them the way my grandmother and mother made them.
Oh yeah you're going to love this recipe!
I’ve just recently tried biscuits & gravy and I loved it.
He’s using breakfast sausage which is already seasoned.
So there is no confusion, the sausage he used is pre seasoned, so likely what you were doing by seasoning was essentially making breakfast sausage. I did hear that the UK has breakfast sausage, but it isn't as strongly seasoned as ours. We would not refer to ground pork as sausage, in case there may be any confusion in that regard. Great reaction, thank you for sharing.
Justin Wilson deserves a reaction after that mention. 😊
Best food ever. Chicken and dumplns is another favorite
I just had an epiphany. I spent 2 weeks in London Heathrow working on jet engines for Thomas Cook Airlines traveling all the way from Fort Lauderdale. I will 100% agree at 1st glance, biscuits and gravy can be off putting. But once you've had PROPER ones, you see how warm & comforting they are. On the other hand, I've been to many different fish & chip shops in London. It looks warm & inviting, but is greasy, flavorless, and tastes like the newspaper they're served in. In all fairness, as an American, I still love my mushy peas! And when you think about that, it's the same concept of re-fried beans in our Tex-mex.
Does beans on toast look as off putting in person as it does in pictures?
If I only had the right beans I would try it. Oh darn, can't find them. 😂
I've never put sugar in my biscuits. I know some do, in my experience its done west of the Mississippi, except some parts of Texas or Arkansas. Buttermilk substitute with milk and vinegar works fine. I never buy buttermilk, most of it would go bad, I just don't use a lot of it.
Love the doggies
More Kent he's awesome.
When we were going fishing cutting wood My Grandma would have us waking to Her making Biscuts and Gravy
We don’t drink buttermilk so when I need some for my biscuits I make it with lemon juice.
you can buy sausage made with sage already in it here in the US. if you want sage in your gravy.
It depends on the sausage you can get there. Breakfast sausage does have sage and other seasonings like maybe fennel, Rosemary...it depends on the brand bit i think sage is common in all of them.
Yea, he's an Oklahoman, and worked a lot on Texas ranches. He lives just north of the OK/TX border.
You would love Ranch life and True Cowboy videos. You will be amazed. There are still working ranches out west The cattle drives ..the dogs abd cowboys. Its so cool to see .
Love Kent Rollings.
You guys should come out to Southwest Oklahoma were he is from. Lots of great food out this way!
He is so nice kent and amazing ❤🎉 such a kind soul! I hope he always makes videos
11:00 -- That's a cast Iron Dutch Oven. Standard camping gear, if you're going to be baking anything, though my mom used to use one on the stovetop.
The camping dutch oven and the indoor dutch oven are a little different. The camping one often time has feet. The other is often enameled.
The camping one can be used inside and outside. The enameled one probably shouldn't be used over a campfire.
Love cowboy Kent!
Buffalo Chicken just means it's origin is Buffalo, NY. Buffalo Chicken was invented in Buffalo, New York in the 60's by an Italian bar owners wife.
In America, all sausages are seasoned. If it’s not seasoned, it’s just ground pork or ground beef.
Man thats goodness right there.
Our breakfast sausage is heavy on the sage spice. I'm sure it has others, but the dominate I think is sage.
I live in Upstate NY in the U.S and I’ve never had biscuits and gravy. I make biscuits when I make stew that has a brown gravy. I’ve never had grits. I know it’s cornmeal and I like cornbread, but I’ve never had grits.
This is our go to breakfast camping and every year for Christmas. I add paprika, sage and rosemary. It's comfort on a plate. Aloha NuiLoa 🤙 🇺🇲
Yea those Campfire Dutch Ovens are extremely versatile for baking and cooking. Many meals were cooked in those bad boys throughout the US since I assume Dutch immigrants brought it over lol
The sausage he's using is likely sage breakfast sausage, not just ground pork.
He an actual chuck wagon cook he goes on cattle drives and cooks for the cowboys.
What are y’all talking about?? Sausage gravy looks beautiful. Well it does if you have eaten it all your 64 years and you know how delicious it is!!!
If they think beans on toast looks beautiful then they shouldn't have a problem with the way biscuits and gravy look. 😂
I made his stuffed peppers and they were AMAZING. This guy knows how to cook.
His wife Shannon is about 20 years younger than him too, so he must be doing something right haha (edit : spoke too soon, Gaynor beat me to it haha!)
I've watched most all his videos over the years. It would be cool to watch y'alls reactions to them.
And yes he's from Hollis, Oklahoma, that's in the very southwest OK, next to the Red River. That's what separates Oklahoma and Texas down there. And yeah I'm an okie too.
kacle berry.... down south its a yard pimp egg. A Texas boy might say he is from across that river.. if you know you know
Yeah, absolutely NOT any other spices in gravy except salt & pepper. 😉🥰🥰
They don't have American style breakfast sausage in the UK, so they would have to make it. I am guessing he used ground pork and added the sage, and hopefully black pepper and salt.
His accent reminds me of my aunt’s. She’s from Missouri.
You don't need to add spices, our sasuage has sage in it and other spices.
My Grandmother from Ohio taught me that SAME RECIPE, WELL she didn't measure what cups, she just KNEW !! 😁
Kent Rollins is from Hollis Oklahoma