• 6 months ago
Frank The Tank
Transcript
00:00 The key to making London broil is you've got to make a good marinade first.
00:04 So, let's chop up an onion. We're going to chop it up roughly.
00:08 I mean, chop it up to garlic roughly.
00:11 So let's chop up this, uh, do it roughly where we chop up this, uh, uh,
00:17 I guess this is as rough as you can get.
00:20 [Music]
00:21 Mange, mange, bon appétit, let's eat.
00:26 It's time for Tank's Cooks.
00:29 Mange, mange, bon appétit, let's eat.
00:33 It's time for Tank's Cooks.
00:35 It's time, it's time, it's time once again for Tank's Cooks.
00:40 Alright, we are making a London broil.
00:43 London broil getting cooked, getting cooked, getting cooked.
00:48 London broil getting cooked by my tanky.
00:53 Yes, that's right, I'm making a London broil today.
00:56 And you guys start off with a marinade.
00:59 And, uh, well, we're going to make, uh, get one quarter cup of olive oil.
01:04 And with the marinade, you've got to let it sit at least four hours in the fridge.
01:08 So we're going to put a quarter cup of olive oil.
01:12 Do, do, do, do, do.
01:14 [Pouring]
01:32 There we go.
01:34 Quarter cup of olive oil.
01:36 That starts off our marinade.
01:39 Then we need, uh, one tablespoon of soy sauce.
01:45 Get some nice soy sauce.
01:51 Now, of course, for vinegar, I don't use vinegar, so I'm going to add a little extra soy sauce.
01:58 So we've got one tablespoon of soy sauce.
02:01 Plus a little extra just for shiggy, shiggy, shiggy, shiggy, shiggy, shiggles, as I like to say.
02:09 Then we also need a tablespoon of Worcestershire sauce.
02:17 We'll put a little bit more in there because we're not using balsamic vinegar, heat vinegar.
02:21 And remember that clove I was chopping up at the beginning?
02:24 Well, here it is.
02:26 Roughly chopped clove.
02:29 Chop it up a little bit more.
02:31 Get some of this peel off.
02:34 At least, it won't peel.
02:40 Here it is.
02:42 Yeah, peel some more of this skin off.
02:45 No skin off my nose.
02:48 But, yeah, this is pretty roughly -- this is a roughly chopped garlic.
02:52 We're going to throw this into the marinade.
02:56 Plus we're going to put some -- a little bit of chopped garlic in here, too.
03:00 A little better chopped garlic, more chopped garlic, more finely chopped garlic, that is.
03:06 Close to minced.
03:15 All right, there we go.
03:18 Get some garlic.
03:20 Now we need some --
03:28 And it calls for three large cloves.
03:31 I guess that's good enough for garlic.
03:34 Okay, we need a half teaspoon of thyme.
03:39 Thyme, thyme, thyme is on my side.
03:44 All right, so we'll get a half of a teaspoon of thyme.
03:49 You know, don't have too much time on my hands these days.
03:53 Too much time on my hands.
03:56 And there we go.
03:58 Now we need some salt.
04:05 It says a teaspoon of salt.
04:10 There we go.
04:12 There's enough salt.
04:14 Beautiful.
04:17 All right, then we need some pepper.
04:30 Oof.
04:39 That's about half a teaspoon or less.
04:44 Mmm.
04:47 You know, we definitely got to put a little bit of accent in there.
04:51 Da-da-da.
04:53 All right.
04:55 So we got to whisk up this marinade we make and whisk it up real good.
05:01 When you got marinade, you must whisk it.
05:05 To get it all together, you must whisk it.
05:09 Whisk it up real good.
05:11 Whisk it up, whisk it up real good.
05:15 When you got marinade, you must whisk it.
05:18 To mix it all around, you must whisk it.
05:22 All right.
05:24 Whisk, whisk, whisk, whisk, whisk, whisk.
05:27 Whisk, whisk, whisk, whisk, whisk.
05:30 All right.
05:32 We'll let this.
05:34 And we'll also put a little bit of -- also got to put a little bit of lemon juice in it and some rosemary.
05:55 Whisk a little bit more.
05:58 There we go.
06:00 All right, now, before we actually put the marinade on, we should tenderize this London broil.
06:10 And then we got to tenderize it.
06:12 Of course, we'll be putting on some extra spices.
06:16 Where's my tenderizer?
06:18 There it is.
06:20 And, of course, that needs some accent.
06:28 Some accent.
06:35 Some lemon pepper.
06:44 Some garlic powder.
06:50 We'll throw a little bit of this mix of salt, pepper, onion, and garlic in here.
06:57 And now, we'll tenderize the meat.
07:02 And to tenderize the meat, you got to pound the meat.
07:04 Pound.
07:12 And I mean pound it.
07:13 Pound that fucking meat.
07:38 I think it took off all our spices, so we'll put a little bit of accent on here and then flip it around, and we'll do it again.
07:46 Pound, pound, pound, pound the meat.
07:49 Pound, pound, pound, pound the meat.
07:53 Before you eat, you got to pound the meat.
07:56 Pound, pound, pound, pound the meat.
08:01 All right.
08:04 We got this all pounded.
08:07 So, let's put the accent, garlic powder, lemon pepper, and the -- that's actually the dirt -- and the lemon pepper.
08:23 All right.
08:24 We got really pounded meat.
08:29 Got all the spices all over the place.
08:32 All right, so what we're going to do is we're going to get a gallon-size zipper-lock bag, and we're going to put the meat we just pounded.
08:45 And by the way, we're going to be spicing this thing up again.
08:47 And now, we'll take our marinade that we made, put the marinade into the bag with the meat that's been pounded.
08:59 Whew, here's another piece of garlic that flew away from me.
09:03 All right.
09:05 Make sure you get as much air out of you as possible, and we're going to put this in the fridge for four -- at least four hours before we cook it.
09:14 And then when you cook it, you have to let it sit and get to room temperature for 30 minutes.
09:19 So, I'll be back later to finish this little embroil.
09:26 All right, we're ready to broil this bad thing, bad boy up.
09:30 We've had it in the fridge for four hours, and we've had it at room temperature for 30 minutes.
09:36 So, what we're going to do is we're going to take it out of the bag, out of the marinade bag.
09:41 It's been marinating quite nicely.
09:43 And we're going to put it on a foil lined pan.
09:47 We have the broiler set to high.
09:49 So, say "hi." It's a high broiler.
09:51 "Hi, broiler!"
09:53 And we've got our oven set to broil, and we're going to put it on the lowest level.
09:58 The lowest level inside the -- instead of the oven.
10:03 Ooh, you can feel the heat.
10:05 Feel, feel, feel, feel, feel.
10:09 Feel the heat.
10:11 And we're going to put it on the lowest level, and we're going to put it in and out.
10:14 It's basically going to cook real, real fast.
10:16 So, Alexis, set a timer for five minutes.
10:20 All right, while that's broiling up, we're going to be making a garlic butter topping.
10:24 Garlic butter topping.
10:26 There's no stopping the garlic butter topping.
10:29 Oh, yeah.
10:31 All right!
10:45 While that thing's broiling, we're going to be making a garlic butter topping.
10:51 You know there's no stopping a garlic butter topping.
10:55 So, we're going to take a quarter -- half stick of butter.
10:58 This is half stick of butter.
11:00 It's been sitting out so it can melt a little bit.
11:02 I made that mistake with the apple pie last week, but now the butter's a little bit melted,
11:09 it will be easier to squeeze out.
11:11 Ooh, I need some lemon juice.
11:12 Lemon juice, lemon juice, lemon juice, and some garlic.
11:15 Garlic, garlic, garlic, garlic, garlic, garlic, garlic.
11:21 Garlic and lemon juice.
11:23 Juice and garlic.
11:25 Yes, that's right.
11:28 So, we're going to take some of this minced up garlic.
11:37 And pour it into the butter.
11:42 Oh, that's the whole thing out.
11:47 Make sure there's a lot of garlic in there.
11:49 Instead of using a small minced garlic clove, I think this is about the amount of a minced garlic clove.
11:58 Okay, we're going to be putting about a tablespoon of parsley.
12:03 Of course, it helps to open up the parsley.
12:16 All right.
12:20 That's about a tablespoon, I would say.
12:23 All right, we're going to put some, about a half teaspoon of lemon juice.
12:31 Lemon juice.
12:33 Don't get used to the lemon juice.
12:38 All right.
12:40 And we're going to put a little bit of thyme and energy.
12:48 Thyme, a little bit of this mixture here, and of course, can't resist putting a little more accent in.
12:55 And some salt, too.
12:59 And a little bit like this, too.
13:01 Like, real, like, beautiful mixture of just absolute great ingredients.
13:06 And we're going to stir this up and mix it around and make a nice little garlic butter topping.
13:11 It's going to go on top of this thing.
13:14 [Singing]
13:26 All right, hopefully the broil broiled a little bit boiled, a little bit oiled.
13:32 A little bit more now.
13:36 Let's see what the internal temperature is.
13:39 I'm looking for 135 on this London broil.
13:46 [Singing]
14:00 Damn.
14:03 Not cooking at all.
14:05 All right, I guess I'm going to put it in for another five fucking minutes.
14:09 I guess I don't have a great broiler.
14:11 It's the first time I'm ever using a broiler.
14:13 And I'm learning lessons.
14:17 So let me turn this around.
14:18 [Singing]
14:29 All right, we're going to put it in for another five minutes.
14:36 Alexa, set a timer for five minutes.
14:39 Five minutes.
14:45 Let me put it up on the higher.
14:47 I see now that the broil coil is up on top.
14:49 I thought the broil coil was at the bottom.
14:51 Well, that's kind of a problem.
14:53 So let me raise this tray up.
14:57 And put it up at the top.
15:00 It's at the back of the bottom.
15:01 Boy, that's where the fucking heat is.
15:04 All right, yeah, this is going to cook it now.
15:06 All right, I see my error in my ways.
15:10 I'm going to let it run.
15:13 Alexa, set a timer for five minutes.
15:15 Second timer, five minutes.
15:17 One minute.
15:20 We're looking for 135 on this London broil.
15:27 [Singing]
15:42 Damn.
15:44 Not cooking at all.
15:47 I'm going to put it in for another five fucking minutes.
15:50 I'm going to put it in for another five fucking minutes.
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