Tank Cooks Grilled Pork Chops with Fire Roasted Potatoes

Barstool Sports

Frank The Tank

Transcript

00:00Mmm

00:02Monja Monja Bon Appetit, let's eat. It's time for

00:07tanks cooks

00:09Bonja Monja Bon Appetit, let's eat. It's time for tanks cook

00:15It's time. It's time. It's time once again, right? Well as

00:22The last few days of grilling season come to a close

00:26Of course, I'm gonna try to got there maybe a couple times in the cold, but I don't know if they're gonna keep the drills on here

00:31but

00:33You know, I've never grilled pork chops

00:37Today, I'm grilling pork chops and we got to start this by doing a marinade

00:43so we're gonna get the

00:45started off with a

00:48quarter cup of olive oil

00:52Here we go

00:56And we have to pour that into the bowl

01:05The spoon out of our teaspoon set here

01:09so we'll get a teaspoon and a half of brown sugar, so that's a

01:16one teaspoon and

01:19And a half

01:22It says two teaspoons of Dijon mustard, I'm not putting mustard in this I'm just gonna use the

01:30The dry mustard

01:33So probably should be better if I

01:37take this off and

01:41Just a little bit. Yeah, it should be enough. I look like about two teaspoons

01:46one and a half

01:48tablespoons of soy sauce

01:51So, let's get the soy sauce

01:54maybe it's a joy sauce and

01:57We do one tablespoon and a half. That's one tablespoon and a half

02:07Followed by

02:10Two teaspoons of parsley, so let's I guess

02:21That's probably more or less two teaspoons

02:31This is a little sticky wicky, so let's do this two teaspoons of thyme

02:41And a little bit more it should be two teaspoons one teaspoon of minced garlic, so here we go

02:51One

02:56Teaspoon of minced garlic

03:00Of course I'll add some

03:03garlic powder

03:06Put a little paprika in there to kick it up a notch

03:14You just know I'm gonna put the lemon pepper in

03:20Little bit of lemon pepper

03:23Get a little bit of rosemary here, too

03:29Spicing up is nice

03:31Gonna make it twice

03:34Spicing up is nice. Of course. We're gonna use our accent

03:46Little bit of pepper

03:50A

03:58Little bit of salt

04:03Just

04:05Don't feel the quest lemon zest. Oh, yeah

04:09lemon zest

04:11You're not just sleepy to you who's just the lemon

04:17Zesting up the lemon

04:21Zesting up lemon

04:24Don't make it a bemon zest up the lemon don't zest your fingers zest up the lemon

04:35Lemon zest

04:39All right now we got a whisk this baby up whisk it up

04:44Whisk it up real good

04:46whisk whisk whisk

04:48Fisk Fisk Fisk

04:50Taking them miskin a miskin a bisk gonna whisk it up whisk it up up good gonna whisk this up pretty

04:59Okay now we'll take our porker tops

05:04Put them into a

05:08Little baggie here

05:13The daddy it doesn't matter if you use

05:20Boneless or bone in pork chops just that you use some good pork chops and we'll just

05:28Put in our

05:30marinade

05:32Pour it all over those pork chops

05:36drip drip drip drip drip drip drip drip

05:40Oh

05:42Seal up the bag

05:45Seal up the bag

05:49Don't make it lag

05:53Don't get jet lag when you seal up the bag

06:04All right, here we go

06:07Oh spin it around flip it around catch it make sure that marinade goes over

06:14every inch

06:17Spin it flip it flip it spin it

06:21Spin it flip it

06:23spin spin spin spin

06:27Now we're gonna let this rest for an hour at least one go at least eight hours, but

06:34One hour at least eight hours at most marinate this before we take it out to our grill

06:40All right, we're back outside. We're firing up the grill again. We'll put a little bit of this

06:45grilling spray

06:48How far

06:54Great

06:56We'll put our corn on of course. We'll season up the corner a little bit. I got a seasoned corn

07:04Seasoned corn

07:08Seasoned corn, that's the right to corn when you season the corn

07:19All right, we'll also put a little bit of accent on there, of course

07:27Garlic powder

07:30That's lemon pepper, this is the garlic powder

07:35garlic powder

07:37And now we'll get our pork chops on now

07:40We don't need to we had to probably make sure we got a medium heat don't get it too hot

07:45Is the best way to cook pork chops?

07:48It's kind of let it

07:50cook a little slower

07:52so we'll put our

07:55Marinated pork chops on to the grill. You got to be careful because these can flare up

08:01You don't want a flare-up

08:04There we go, we got our pork chops on the grill we'll season them up a little bit more a little more accent

08:16Here we go

08:19Garlic powder, of course

08:22And

08:24Lemon pepper

08:26And what we're trying to do is we're going to try to get these to a 145 temperature

08:32here we go and

08:35We're gonna cook about six to eight minutes per side

08:38And we just got to monitor quickly and efficiently how this is cooking as we'll be making our

08:46grilled pork chops

08:48Let's take a peek how to look in here

08:51Alrighty, we've got a little bit of a fire under everything. Let's

08:57Turn the corn

09:00Of course we'll spice them up a little bit more

09:10All right, let's

09:12flip

09:13flip the pork chops

09:15Turn the meat around

09:18Cook on other side now and that's a little flare-up on that one. Ooh

09:25Turn it around

09:28All right a little more accent

09:30125

09:32125

09:44All right, we're there

09:46time to play

09:48D'ammio

09:51Time to play D'ammio

09:55Time to play D'ammio

09:59Time to play Demi-O.

10:05All right.

10:06We've got these grilled pork chops.

10:09Let's see how they came out.

10:12They look good, but do they taste good?

10:16Look at that.

10:18Nice little charring outside.

10:20Perfectly cooked inside.

10:23Mmm.

10:26Mmm.

10:28These came out quite good, quite good.

10:33Of course, our roasted potatoes.

10:41Solid, and of course, the corn.

10:43Can't forget about the corn.

10:53Fantastic.

10:55If you want to give me a recipe for coming up,

10:58could use some good soups here and there,

11:02leave a comment down, send me an email, njtank99 at gmail.com.

11:09You know, if I like it, I'll cook it one day.

11:12And I'll give you a big shout-out.

11:14So until then, keep watching, and monja, monja.

11:20Bon appetit.

11:22Let's eat.

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