- 1 day ago
Frank The Tank
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š„
SportsTranscript
00:00Grrrr crrrr crrrr crrrr crrrr crrr rrrrrrr
00:07Monja, Monja, Bon appƩtit, let's eat
00:11It's time for...
00:12Tanks Cooks
00:14Bonja, Monja, Bon appƩtit let's eat
00:18It's time for Tanks Cooks
00:21It's time, it's time, it's time
00:23Alright!
00:24You know...
00:26eventually grill season ends.
00:28And before I say goodbye to the grill, I want to do one last great recipe sent to me by Jake Howard.
00:36Beer canned chicken, beer canned chicken.
00:39Now this involves a lot of prep work.
00:42So what we're going to do is we're going to open up our chicken.
00:48Got a nice little four-pounder here, a nice little tiny little chicken.
00:55Get out the gizzards.
00:58And then we're going to wash this thing out.
01:01Wash it really nice.
01:04Wash out the cavity.
01:13Under the skin when you're washing it.
01:15All right, I'm cleaning out our chicken.
01:30Really nice.
01:31There it is.
01:32All right.
01:34All right, next step is we're going to create a little bit of a dry rub for our chicken.
01:40We're going to use some of this poultry seasoning.
01:44Use a lot of this poultry seasoning, actually.
01:48Da-da-da.
01:55We're going to put some thyme in here.
01:57Got to take some thyme to put some thyme in here.
02:14We'll put a little bit of garlic powder in here, of course.
02:19Garlic powder.
02:20A little bit of accent.
02:34Put in some rosemary as well.
02:35Put some pepper.
02:52Some salt.
02:55Oh, of course, the lemon pepper.
02:57Can't forget the lemon pepper.
02:59Lemon pepper.
03:02Yes, indeed.
03:02See, there's our little spice rub.
03:07All right.
03:09And now we'll put just a little paprika in here.
03:13There we go.
03:15All right, let's mix this up really good.
03:22There it is.
03:23Look at that.
03:27All right, let's get our chicken and let's rub this thing on.
03:31We're going to get some olive oil.
03:36Rub on the olive oil.
03:42So get some olive oil.
03:44Rub it on.
03:46Rub it in.
03:49Rub it all around.
03:50Give it like a nice little massage.
03:52Yeah.
03:53There you go.
03:54Oh, rubbing this chicken.
03:56Rub the chicken.
03:58Rub it right.
03:58Rub it all the way around.
04:00Let's rub the back of it, too.
04:06Yes, there it is.
04:07Rubbing, rubbing the chicken.
04:10Rub that oil all into the chicken.
04:13Here we go.
04:14Now we're going to also do some of this fresh thyme.
04:23We're going to take this fresh thyme and we're going to stick it under the skin.
04:29Under the skin.
04:31We'll put some fresh thyme.
04:34Under the skin.
04:36Under the skin.
04:38And then we'll put in a little bit of fresh rosemary.
04:41Take some of this top rosemary off here.
04:44Let's go.
04:46Yep, there it is.
04:47We'll stick some fresh rosemary under the skin.
04:53Yep, yep, yep, yep, yep.
04:55Look at this.
04:55It's even sticking to the skin.
04:56Some of this old rosemary.
05:00Mm-hmm.
05:01Mm-hmm.
05:01Now let's get our rub and rub it in.
05:09Rub it in, rub it in.
05:12Rub it into the legs.
05:15Rub it into the legs this way.
05:20All right.
05:21You know, when you make chicken, you got to like stuffing, you know?
05:25I am going to try something here.
05:28I'm going to try.
05:29Mm-mm.
05:31Here we go.
05:33You know, when you make chicken, sometimes it's nice to have a good stuffing.
05:37And I'm going to try something here.
05:38I'm going to try to make a stuffing on the grill.
05:42Huh?
05:43Yeah, stuffing on the grill.
05:45So we'll take some of this sourdough bread.
05:48You know, we're going to change it up a little bit.
05:50Get a sourdough bread.
05:52Take the sourdough bread and we'll break it up.
05:55Mm-hmm.
06:01All right, we got our bread in.
06:04We're going to throw in a little bit of minced garlic into our stuffing.
06:10There it is, a little bit of minced garlic.
06:20We're going to throw in a little bit of some onions into our stuffing.
06:24Yeah, I've brought chopped onions.
06:30I'm taking a little bit of a shortcut.
06:32Come on.
06:37Some celery.
06:38Be-de-de-de-de-de-de-de-de-de.
06:48There we go.
06:52We'll put in our usual contortium of spices like accent.
07:02Lemon pepper.
07:03we'll throw in some thyme
07:17there we go
07:19we'll put a little ground sage in here as well
07:25here's some ground sage
07:33I'm also going to put a fresh apple in here
07:37that's a little bit of an apple in here
07:40here we go
07:52it's cordish baby
08:02that's a corn apple
08:13yes it does it does corn apple
08:15a little more action what the hell
08:28we'll also throw a little cranberries in there let's throw a little some cranberries oh my egg broke
08:43we'll put an egg in there
08:50we'll put an egg in there
08:54we'll put a second egg in there
09:01get some cranberries in here as well
09:07we'll put a couple of fresh basilis in here just to aromatic it
09:24there we go
09:28now we need to get a little bugger in here as well
09:31and uh
09:33some chicken stock
09:35come on
09:43why won't this thing damn open
09:50what the fuck
09:52are you kidding me
10:01there we go
10:05all right
10:08we'll also put a little bit of chicken stock in here
10:12so let's get some chicken stock in here
10:16sauce
10:19and let's get some salt
10:25we will hit it
10:28it's good
10:29while we're doing nothing
10:31for preparation
10:33there are simplyPP blij
10:36if the cream is full
10:38instead of the cream
10:40All right, let's mix this all together, shuffle it around, skip it around, stir it around.
10:54Yep, indeed, we're going to be taking this outside and making a stuffing on the grill.
11:01That's going to be the biggest thrill.
11:05Whoo!
11:10Ha!
11:11Now, we're going to keep this side with no heat, because that's where we'll be putting our chicken initially.
11:18All right, now what we're going to do is we're going to have our heat over here.
11:22We're going to put this on low over here, and no heat over here.
11:27This is where we're going to be actually cooking our chicken.
11:30And we're going to stick in our little temperature probe right here at the breast, making sure you don't get any bone here.
11:37So this is our temperature probe.
11:39And now we're going to stick it on a beer can.
11:42Now, what they say is you're supposed to drink half the can.
11:46You know what? I've never, I don't like beer.
11:49So I'm going to pour some out for everyone watching.
11:56Pour it out for the homies, so to speak.
11:59There we go.
12:02Now we're going to stick the can on here.
12:06We're going to, maybe it'll be better just to stick it in.
12:09There we go.
12:10Ah, this is the tricky part now.
12:12Trying to get the chicken onto the beer can.
12:15Beer can chicken shoved up, shoved it up.
12:20Ooh, ha, ha, the beer can chicken is the ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha.
12:32All right, oops, I lost my temperature probe inside the damn chicken.
12:39Yeah, I guess it's not going to be able to close.
12:41Huh, I didn't think about that part.
12:43Probably should have got a smaller can of beer.
12:46All right, let's get this stuffing on.
12:53Here's our stuffing.
12:55Stick it into a pan here, which smells good.
12:58I'm going to tell you that much.
13:01All right.
13:03Mm-hmm, mm-hmm, mm-hmm, mm-hmm, hmm-hmm.
13:05Ba-da-da-da-dee-dee-dee.
13:06Buy by.
13:09Put a piece of frull on it.
13:16A piece of steel on it.
13:26OK, here we go.
13:30Let's see, hopefully the stuffing is good enough to eat.
13:37Okay, we got our stuffing cooking in here really nicely.
13:42And now we're going to make a baked potato.
13:46So we're going to rinse it off a little bit.
13:50Rinse the potato.
13:52We're going to stick it with a lot of holes.
13:54Put a lot of holes in this thing.
13:57That's right, we're going to stick the holes in here.
14:03Zing, zing, zing, zing, zing, zing, zing, zing.
14:13Put all the holes in the potatoes.
14:15That whole, whole, whole, whole lot of holes.
14:18Whole, whole, whole, whole lot of holes.
14:21Alright, now we're going to take our potato.
14:24We're going to take a little bit of garlic butter.
14:29We need a little garlic butter.
14:32And we're going to spread it on, onto our potato.
14:37Yes indeed, rub it all around.
14:41We're doing a lot of rubbing today, if you can tell.
14:45And put it, uh, over here by the chicken.
14:51Any rules, but.
14:53I think I had to move it down on its, uh, over here like this.
14:57Because this wasn't cooking at all.
14:59Not heating up at all since we're doing it on indirect heat.
15:01So, anyway.
15:03Still got the, uh, the, uh, beer can shoved up.
15:07Where the sun don't shine.
15:09Got our potato cooking over here.
15:11Also on indirect heat.
15:13So let's get this, uh, damn grill top closed.
15:16And see how this can cook.
15:19Let's take a look at how we're looking.
15:21Huh.
15:22Well, it flared up a little bit over here.
15:25I don't think that's too much of an issue.
15:27Stick the beer can in a little bit.
15:29Ah, I think the beer's leaking.
15:38You know, this doesn't feel like it's going the way it should be.
15:42I'm gonna flip the bird.
15:44Ooh, that's good.
15:47And start cooking on his stomach now.
15:49And I think I completely fucked this up.
15:51I don't think it's supposed to be like this.
15:53It's starting to flare up a little bit.
16:10Stuffing, uh, oh.
16:15Ooh, the stuffing.
16:17Over here on the lighter side.
16:20Whoa, whoa, whoa, don't want to drop it.
16:22Get it away from the heat, but let's keep it up.
16:34Yeah.
16:35I think I'm fucking this up.
16:36It's starting to flare up a little bit.
16:37I know it's supposed to be on direct heat, but...
16:41Well, what the fuck.
16:52Okay, this isn't good.
16:53It said it's overheating.
16:54Alright, let's...
16:56Maybe put it back over here.
17:01Away from the highest heat.
17:02Oh, this is...
17:03This isn't...
17:04This isn't...
17:05This isn't good.
17:06Alright, let's get our, uh, corn on.
17:07Hey!
17:08Get the corn on.
17:09Hey!
17:10Get the corn on.
17:11Hey!
17:12Get the corn on.
17:13Hey!
17:14Get the corn on.
17:15Hey!
17:16Get the corn on.
17:17Hey!
17:18Get the corn on.
17:19Hey!
17:20Get the corn on.
17:21Hey!
17:22Hoping this doesn't be a total disaster, although it's heading that way.
17:38Some paprika.
17:39Our corn seasoning.
17:40We'll put it over here.
17:45All over.
17:46Just stir this stuffy a little bit more.
18:07Alright, we're overheating again.
18:17That's not good.
18:18Nope.
18:19I think the corn is gone.
18:36So let's take the corn off.
18:37Yep, the corn is definitely done.
18:43Alright, let's see how this came out.
18:49We'll have to take it off the heat.
18:51Turn off these burners.
18:55We're better or worse.
19:04Let's take this off.
19:10Now we gotta just let it rest.
19:12And we'll carve it up.
19:13And we'll see if this is an edible fest.
19:17This potato has seen better days, I can tell you that much.
19:30There's just centrifugal heat left.
19:43Leftover heat, that is.
19:45Oof, this really did char up.
20:00Oh yeah, this thing is charred that fucking, fucking fuck.
20:07It's punchy.
20:11Now if you only open up wide, open wide, open wide.
20:23There we go.
20:24Let's put in some cheese onto this mess.
20:31Yeah, that's the best word for it.
20:33There's a mess.
20:34Well, I know I can do better than this.
20:39Let's just hope it's somewhat edible.
20:42Got to get this damn thing open.
21:07There we go.
21:08Pour some cheese and melt the cheese inside the...
21:14Bake the potato.
21:16Pour the roasted baked potato, the grilled potato.
21:20And then just close it up and let it melt in there.
21:24Alright, let's carve this bitch up.
21:28This has been quite...
21:30I mean, it could be worse, I guess.
21:34Take our temperature probe out.
21:36Hopefully our napkins don't blow away in the wind.
21:39It's...
21:40The sun's gone down.
21:41We're night time.
21:43Well, let's see how this actually looks inside.
21:46Find the middle of the breast bone.
21:49Cut down the middle of the breast bone.
21:52Alright.
21:53Cut some nice little pieces off.
22:07Could have been worse.
22:08It could be worse.
22:09Mmm, mmm, mmm, mmm, mmm, mmm, mmm, mmm.
22:13Mmm, mmm, mmm, mmm, mmm, mmm, mmm, mmm, mmm, mmm.
22:16The legs.
22:17Here's a nice little leg.
22:20Get the legs and thighs off here.
22:21Here we go.
22:24Do that on your other side as well.
22:26Do that on the other side as well.
22:30Until I tear the damn thing off.
22:34There we go. Well, it cooked nicely inside, I gotta say.
22:38I mean, it could be a lot worse.
22:42It certainly doesn't look bad.
22:50Here we go.
22:54I mean,
22:58for as pain in the ass as it was to cook this,
23:02it could be a lot worse.
23:04Time to plate the meal.
23:08Here's our cheesy baked potato.
23:10Let's take a little taste of that.
23:14Time to plate the meal.
23:18Different.
23:22Grab a couple of pieces of chicken.
23:26Time to plate the meal.
23:28Of course, I've been already chowing down on this corn.
23:32Time to plate the meal.
23:34Time to plate the meal.
23:44Time to plate the meal.
23:46Time to plate the meal.
23:48Time to plate the meal.
23:50Time to plate the meal.
23:52Time to plate the meal.
23:54Alright, let's take a look.
23:56See how this actually tastes.
23:58Could be a lot, lot worse, you know?
24:00Let me move it straight out of the way.
24:02No, this could be a lot worse.
24:04So I want to say, thank Jay Coward for the idea.
24:06You know, maybe I didn't execute it properly.
24:08I didn't really make beer canned chicken.
24:10I kind of abandoned it, but it would have taken four hours with the grill.
24:14I'm not able to close the grill.
24:16But you know, it could have been a lot worse.
24:18Stuffing, you know?
24:20I don't know if I did that quite right.
24:21It doesn't taste that bad.
24:22I'm not a big baked potato guy, but despite as bad as it looks, it doesn't taste that bad.
24:49So, be like Jay Coward.
24:53I think that was his name.
24:55I forgot.
24:56I lost the paper.
24:58Send me a recipe to njtank99 at gmail.com.
25:02It's time to head indoors.
25:04So, manja manja, bon appetit.
25:09Let's eat.
25:19What's on about this?
25:20It's Storyful.
25:21What's wrong?
25:22What nope?
25:23What animal do you think uses?
25:24I could see.
25:25My life's woke up.
25:26I'm so glad you're now involved in the middag.
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