00:05Zee-dee-dee-dee-dee
00:07Mmm
00:09Monja, monja, bon appetit, let's eat
00:13It's time for Tanks Cooks
00:17Bonja, monja, bon appetit, let's eat
00:21It's time for Tanks Cooks
00:23It's time, it's time, it's time once again for Tanks Cooks
00:29Alright, here we go again, yes, that's right, bon, look at this, bon appetit, you know
00:36Summer's coming to an end and we're getting football season and, you know, grilling and tailgating sometimes go get tied
00:43together
00:43And, you know, when you're watching pigskin fly, maybe you want to have something, some pork, yeah, that's right, pork
00:51And that's why I'm here making pork strips
00:55It's a great tailgating meal that you can grill up
00:59It takes a little bit of a marinade, so you can marinate it at home and take it out to
01:04the stadium or out to your own grill in the backyard
01:07And, uh, you put them on a strip, um, I got these, uh, boneless, uh, pork loin ribs
01:14Now, it's the same thing as pork loin, it's just, I need a little bit less than a whole slab
01:20of pork, which I'm only eating myself
01:23People seem to think my food's too spicy, I don't know, meh
01:26But I guess it's the same thing, and, uh, well, I'm gonna be putting together this marinade and then taking
01:31it out to grill
01:32Oh, what a grill
01:33All right, we're gonna start off with five tablespoons of, uh, soy sauce
01:43Mm-hmm, five tablespoons of soy sauce
01:47So that's one, two, three, four, five
01:58There you go, five tablespoons of soy sauce
02:02Now, it calls for ketchup, I hate ketchup
02:05I think ketchup sucks
02:07So I'll be substituting barbecue sauce for ketchup
02:13So let's get the, uh, quarter cup of barbecue sauce
02:20So it's gonna be more of a barbecue
02:23So, I mean, ketchup
02:25Ugh
02:27So we'll put a quarter cup of barbecue sauce into our marinade
02:35La, la, la, la, la, la
02:37Do, do, do, do, do
02:40We're just gonna change it up a little bit
02:42You know, that's what I like doing on Sunday cooking time
02:45Changing things up, of course
02:48All right
02:53You need a little bit of, uh, vinegar, unfortunately
02:59There we go, one, two
03:02All right
03:05Now we're gonna need three tablespoons of, uh, chili sauce
03:11So it's gonna be nice and spicy and hot
03:16So let's get the, uh, chili sauce
03:18Da, da, da
03:20Mm-hmm, mm-hmm, mm-hmm, mm-hmm
03:24One
03:25Two
03:27Three
03:32So it's gonna have a little bit of a kick, these pork strips
03:39All right
03:43Now we're gonna add a little bit of, uh, of sugar
03:47Uh, three tablespoons of sugar
03:50Sugar, sugar, mm-hmm, mm-hmm, mm-hmm, mm-hmm, mm-hmm, oh, honey, honey, da, da, da, da, da
03:58All right
04:05Then we gotta put in a little bit of salt
04:18A little bit of pepper
04:26Of course, we'll use our regular spices of accent
04:33To wake up the food, the food flavors
04:36Wake up, wake up, wake up
04:40We got some lemon pepper
04:44And some garlic powder
04:46Ooh, we also gotta add some minced garlic, too
04:49Yeah, that's right
04:50Some minced garlic
04:51That's gonna be, uh, we're gonna mince up the garlic
04:56Mm-hmm, mm-hmm, mm-hmm, mm-hmm, mm-hmm
05:01All right
05:02We got some minced garlic we're gonna put in here as well
05:04Let's mince this garlic up
05:06Mincing the garlic
05:08Mincing the garlic
05:09Mincing the garlic
05:10With our nice little garlic press
05:13I am impressed with their garlic press
05:16I am impressed with my garlic press
05:20Mm-hmm, mm-hmm, mm-hmm, mm-hmm, mm-hmm
05:25Yeah, get that nice little grip, thanks
05:27Work on your little grip, uh
05:29Your gripping what's good about this garlic press
05:31You could, uh, get a little workout on your hands there
05:34Mm-hmm, mm-hmm, squeeze
05:37Squeeze that garlic right through
05:40oh fresh fresh garlic on there it is like that all right we'll use a knife to get
05:53the rest of this off don't want to press our fingers do we
06:08yep all right there we go here's our garlic press now we'll stir this up a little bit with our
06:16trusky whisk and then there's one more ingredient that we have to put in
06:22whisk it up whisk whisk whisk all right now we have to take one can of lemon lime soda
06:33and pour it in
06:44all right we'll whisk that up a little bit more
06:48this isn't that fizz it's fizzing nicely
07:07all right now we'll take our pork strips
07:13that we're gonna cut out oh these are headless ears who cut better oh shit me
07:21all right well let's just cut them a little bit better
07:34all right yeah these are gonna be put on a skewer a little bit later
07:43all right here we go
07:49all right so we'll toss these pork strips into our bowl
08:00all right and we're gonna marinate this it says to marinate overnight but i'm gonna marinate it for
08:05probably eight hours
08:08we'll push this down in here a little bit better
08:15all right we'll cover up our marinade here
08:19get that little burp you know that little burp
08:22then you can mix this up a little bit
08:27shake it up
08:30spin it we we we we we we we we
08:41and we'll marinate this for about eight hours
08:45take it out the grill oh what a thrill
08:47go all right well we got the grilled preheating with some corn and potatoes of course you know
08:54how we do it and now we have to take our pork tenderloin and bake them on to a skewer
09:04skewer the pork so here we go we got it first off we got it drain
09:11the marinade that we have
09:16so we'll drain the marinade in this little colander
09:32and now we got to skewer these pork
09:37all right now i soaked these bamboo bamboo skewers in water for about a half hour
09:46and now we got to put each little pork strip we have
09:52our pork loin strips onto a skewer
10:02skewer the pork don't be a dork we got a skewer the pork
10:10skewer the pork like that like you said that's how you get little pork strips
10:36right through it all the way through stick it through now you can use either metal or pork bamboo
10:44probably the bamboo probably the bamboo would taste better
10:47here it is
10:50and there you go
10:52they've been marinating for it says overnight but i had these marinating for about
10:59nine hours that should be good enough and then we're going to put these on the grill
11:05and that they should cook up pretty fast all right now that we got the uh
11:09real nice and hot we got around uh 400 degrees we'll rotate our corn there it is
11:16checking on our roasted potatoes and now we'll put on our pork strips
11:34corn over here
11:40and i cook each side about five minutes that will be pretty much get us to its finish
11:47so here it is is that our pork here
11:53oh listen to that listen to that sizzle listen to that grill you know and this is something that
12:00if you if you go out tailgating you can make or you can make it at home and then watch
12:04the games from
12:05there ah football season here so as the sun sets on the uh summer football is ready to rise
12:15all right let's see what's going on let's see how this is looking it's been in here about five on
12:20the grill about five minutes
12:22we've got our potatoes they're looking pretty good our corn's just about done
12:29and now we have to uh oops we have to uh flip the uh the pork so let's turn the
12:38pork around or turn the meat around
12:42cook on other side down looks like some of these skewers are burning up look at that
12:49burning up the skewer skewer burning up oh there it is look at that look a nice color on that
12:54one
13:00all right we got some good coloring on these all right we're gonna flip it look at that oh the
13:06skewer is
13:06pretty much look at that no maybe i should have used metal golly all the skewers burnt
13:16there we go all right we can take the corn off all right put that off get this ready
13:26you know really nice this time look at that look how nice this corn looks
13:37coming out very nice very nice
13:48looking very good looking very good coloring
13:51all right you can take the potatoes off too
14:00take these off the grill oh what a thrill all right yeah they came out looking nice look at that
14:07nicely charred uh we've lost our skewers look at that
14:14they've burnt up they've burnt up like that completely charred
14:23i thought uh putting them in water supposed to prevent that
14:28oh well well we'll let these rest for about five minutes and then we'll serve it up plate the meal
14:35and let's fucking go all right our pork skewers came out really good now we'll add our potatoes it's time
14:41to plate the meal time to plate the meal time to plate the meal
15:20all right let's see how this came out here's our pork skewer
15:24our pork strips on a stick now these would be very good if uh for a tailgate although yeah
15:30they kind of got burnt up a little bit but let's see how they taste
15:38fantastic
15:41i gotta do a lot of prep work if you go into a game and do a tailgate but it's
15:46worth it
15:48of course tears always come out good
15:54and so does that grilled corn
16:03you know sad to say grill season will be ending soon but it doesn't matter you can send me any
16:08type
16:08of recipe just let me know tell me where i cook next yes you never know i might cook anything
16:16to suggest so just send me a recipe
16:18i put it in my folder if i one day decide hey that looks good i'll make it so nj
16:24tank 99 gmail
16:26at gmail that's how you get uh send me recipe ideas until next time manja manja bon appetit
16:33let's see
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