00:00Put it on one of the breads. Come on, get off, you asshole. Come on.
00:06Bonabla. Oops.
00:08Shit, it's recording the wrong way. I hate when it does that.
00:13Mangia, mangia, bon appetit. Let's eat. It's time for Tanks Cooks.
00:21Mangia, mangia, bon appetit. Let's eat. It's time for Tanks Cooks.
00:26It's time. It's time. It's time once again for Tanks Cooks.
00:32All right, you know, what is a good food to cook up for the 4th of July?
00:40You know, you've got the hamburgers, hot dogs, but you know what else is good?
00:44Grilled sausage. Yeah, that's...
00:46In fact, you can't spell sausage throughout the USA.
00:50So, I'm going to have peppers and onions on there just to show you.
00:56Even though I'm not a big fan of peppers and onions.
00:58And the best way to do that is to make a little bit of a marinade before you go out
01:02and grill it.
01:04So, let's cut up some peppers and onions.
01:08Peel the onion.
01:10It is fun to peel the onion.
01:15Peeling the onion.
01:17Peeling the onion.
01:19Peeling the onion.
01:21Let's fucking go.
01:23Oh, what do you know now?
01:26What do you know now?
01:28We're peeling an onion.
01:29Let's fucking go.
01:30Oh, all right.
01:35Get that onion peeled.
01:38Get that onion.
01:42Get that little part off.
01:45All right, there we go.
01:46Here's our onion, nicely peeled.
01:49Mm-hmm.
01:50Of course, I like using my mandolin slicer when I use my onion, of course.
01:56You unlock it at the right spot.
01:59All right, here we go.
02:01And let's slice, slice these onions just right.
02:06Da-da-da.
02:08Set our dial back here.
02:12All right, here we go.
02:14Oh, slice, slice, slice the onion.
02:19Look at that.
02:20Look at that.
02:20Whee!
02:21Look how fast it's being sliced.
02:24Whee!
02:24Look at that.
02:25Ooh!
02:25Ooh!
02:26Ooh!
02:27I've got to make onion rings again with this thing.
02:29This thing is.
02:30This thing kicks ass.
02:35Perfect.
02:36These sliced onions.
02:37There we go.
02:39I won't use as much, but there we go.
02:41Perfect.
02:43All right.
02:43Then you've got to cut the pepper.
02:46I'm a pepper, you're a pepper.
02:48Shouldn't you cut a pepper, too?
02:50Yep, there it is.
02:57It's an angry-looking pepper.
02:59Pepper, cutting the pepper.
03:01Cutting the pepper.
03:03Let's fucking go.
03:05Ooh!
03:06Cutting the pepper.
03:08Cutting the pepper.
03:10Cutting the pepper.
03:12Cutting the pepper.
03:12Let's fucking go.
03:16All right.
03:17Now do you scoop the seed.
03:19Cutting into little strips.
03:20Little strips.
03:21And strip.
03:22Strips.
03:24Da-da-da-dee-dee-dee.
03:26Da-da-ba-bum-bum-bum.
03:31Cutting some peps, strip, strip, strip, strip, strip, strip, strip, strip, and there you go, perfectly cut peppers.
03:44Alright, now I'm going to marinate these peppers and onions before we go out and grill them for a couple
03:50hours, so we're going to pour a little bit of olive oil.
03:59Then we're going to get a variety of spices, Italian spices, we're just going to get Italian sausage, toss a
04:06little basil in there, a little bit of oregano, of course do some lemon pepper, lemon pepper.
04:25Got to toss some garlic powder, toss a little bit of parsley in there, just a little bit.
04:40Yes, indeed.
04:42Then, of course, you've got to get the accent, I mean, come on.
04:47Got to put the accent, wake up that food flavor.
04:51And, last but not least, of course, is some red pepper flakes.
05:05Stir this around.
05:07Add a little bit more olive oil in here.
05:12There we go.
05:16All right, now we'll take our onions, toss them in here.
05:22I don't need that many onions.
05:25Yeah, I don't need that many onions.
05:29Take our peppers also.
05:32Toss them in the bowl.
05:35And then we'll cook these up with our sausages.
05:39Here we go.
05:40And, of course, we've got some nice Italian sausage.
05:43We've got the sweet and the hot.
05:45And I want to thank the good people of Cormel who dropped that off.
05:51To me.
05:52All right, here we go, here we go, here we go.
05:56Shake it up, shake it up, shake, shake, shake it up.
06:01Woo, woo, woo, woo, woo, woo.
06:02Flipping around.
06:04Look at that.
06:04Woo, do, do, do, do, do, do, do.
06:07Spin around.
06:08Wee, wee, wee, wee.
06:11And then we'll marinate this in the fridge for a couple hours before we go out and grill.
06:15And, oh, what a trill.
06:17All right, back out here grilling.
06:18And, you know, it's always trilling when I'm out here grilling.
06:21And we're going to get these peppers and onions.
06:37All right, we're going to get these peppers and onions and put them into a nice little grill basket.
06:41Look at this.
06:42Look at that grill basket.
06:44Oops.
06:48Yeah, yeah, that grill basket.
06:57It's always trilling when we go on grilling.
06:59So we're going to get the peppers and onions, put them in this little basket.
07:03Watch this.
07:04This thing does magic.
07:10So we'll slow that up.
07:13All right.
07:17Now we'll cook up these peppers and onions to go along with our sausage.
07:24Here we go.
07:25Put that right on the end.
07:26Look at this.
07:26It's got a nice little thing.
07:28You can actually rotate it.
07:30Rotate and rotate it.
07:31Da da da da.
07:35All right.
07:40Here we go.
07:41We're getting a little bit of a flare here.
07:43All right.
07:43Here's the sausage that was given to me by Fontanine.
07:48They're distributed by Fontanini.
07:52They've been distributed by Formel.
07:54And, well, we're going to do some hot sausage and sweet sausage.
07:58The hot sausage are reddish in color.
08:01So we'll put that on the grill or when it's real.
08:05And then we get the sweet sausage.
08:07Both Italian sausages.
08:11And, obviously, not red.
08:13And that's how you can tell the difference.
08:16Just a little bit more.
08:19In fact, we'll get this off the direct heat and put the sausage on the direct heat.
08:25Just like that.
08:28So I'm getting the sausage really cooked up.
08:32Mm-hmm.
08:38All right.
08:39Just keep an eye on this.
08:40Close the grill.
08:42And get the sausages cooking up.
08:44Mm-mm-mm.
08:45All right.
08:46Let's see how we're looking in here.
08:52All right.
08:53Let's turn the sausages.
08:55Rotate the sausage.
08:57Turn the sausage around.
09:01Cook on other side now.
09:04Rotate it a little bit.
09:07Using a different grill today.
09:08I'm on the upper deck grill.
09:09Every other grill in my place is being used right now.
09:15This grill's not as great as the ones downstairs.
09:17On the courtyard.
09:19But, you gotta make adjustments.
09:21So I'm on the patio.
09:24All right.
09:25Let's take another look.
09:27Mm-hmm.
09:30Continue churning the sausage.
09:36Make sure it cooks all the way through.
09:39Mm-hmm.
09:40Mm-hmm.
09:41Mm-hmm.
09:46Yeah, this doesn't give me the best flame, I tell you.
09:52While we get the sausages cooked up, let's take a look at the rolls we're going to be using.
09:56Now, I like using long rolls, the seated long rolls, when you make sausage.
10:01Because I think those go the best with sausage.
10:03We want to open up the bread, cut it open.
10:06Let's cut this bread open.
10:08Ha, da, da.
10:09Do, do, do.
10:12La, la, la.
10:14I thought I already had it recording.
10:16So open up the bread.
10:19Get it ready.
10:19And you know I always like scooping out this excess fluff in here.
10:27Now, it's a good idea to poke the sausages a little bit.
10:33Unlike, uh, hot dogs, you don't really want these to blow up.
10:39But it's good to poke with a fork.
10:43And a Thai sausage.
10:46Like I said, you can't spell sausage without USA.
10:50I think I've seen it somewhere before.
10:58All right, I think this is about done.
11:01Of course, once again, the redder sausages are the hot sausages.
11:07And these are the sweet.
11:08Hot sweet.
11:11Again, this time we're recording the right way.
11:13I'm going to take one sweet.
11:18Stick it on the bun.
11:21Come on.
11:22And one hot.
11:25Stick it on the bun.
11:27Here we go.
11:29Come on.
11:32It's hard to do this one-handed.
11:42All right.
11:43And we can pour it right out of the basket.
11:45Into our sandwiches.
11:47Like that.
11:49And on there.
11:49Like that.
11:51And...
11:51All right.
11:52We might want to take some onions.
11:56More onions on this one.
11:58Here we go.
11:59And there we are.
12:01Time to plate the meal.
12:03Time to plate the meal.
12:07Time to plate the meal.
12:11All right.
12:12Time to plate the meal.
12:17Time to plate the meal.
12:20Hello.
12:21Yes, indeed.
12:21Here's our sausage and peppers.
12:24Peppers could have...
12:24Sausage and peppers could have cooked a little bit better.
12:26But you know, I don't really like them.
12:27I don't know.
12:28But this is what they look like.
12:29I got a hot and sweet on each side that cannot be beat.
12:36Fontanini sausage from Hormel.
12:37And...
12:38Want to thank them once again for dropping this off.
12:41And...
12:41Well, let's see how this came out.
12:51Nice bite.
12:52Getting both...
12:55Blend.
12:58And...
13:02Fantastic.
13:03You know...
13:03That Italian sausage really has a great smell on the grill.
13:06It does really smell like summer.
13:09And...
13:11Fantastic.
13:13And you can't spell USA or sausage about USA.
13:17And of course, happy Independence Day to everyone else.
13:20And if you have any other great ideas of what I should cook next, let me know.
13:23Email me, njtank99 at gmail.com.
13:26If you never know, we're going to cook next.
13:28So until next time, manja manja.
13:30Bon Appetit.
13:30Let's eat.
13:36Five.
13:37One.
13:52One.
13:53Two.
13:54Four.
Comments