Frank The Tank
Category
🥇
SportsTranscript
00:00First, we'll wash this damn thing off.
00:02It's all over here.
00:03Salmonella, salmonella, salmonella.
00:06Yeah, well, there it is.
00:07I'm washing the breast.
00:08Mmm.
00:10Manja, manja, bon appetit.
00:13Let's eat.
00:14It's time for Tank's Cooks.
00:18Manja, manja, bon appetit.
00:21Let's eat.
00:22It's time for Tank's Cooks.
00:24It's time, it's time, it's time once again.
00:27All right!
00:29Super Bowl week is here, yes.
00:31And the Super Bowl's in New Orleans.
00:33Yes, New Orleans.
00:35And what can I make?
00:38Well, Sean Keeley sent me a recipe,
00:39and this one seems very difficult to make.
00:42Gumbo!
00:43Yes, gumbo!
00:45Won't be putting shrimp in it.
00:46Learned from the shellfish.
00:48But I'll be making the chicken and sausage
00:50traditional gumbo.
00:53And, well, I'm gonna start off by air frying up
00:56some chicken breast here.
00:59Um...
01:01All right.
01:02Now that I've washed the breast,
01:03I could pat it dry.
01:08Pat the motherfucker dry.
01:10Bop, bop, bop, bop, bop, bop, bop, bop, bop, bop, bop.
01:13Bop, bop, bop, bop, bop, bop, bop, bop, bop.
01:15All right.
01:16Now we'll spice this baby up a little bit.
01:20Of course, we'll put in some accent
01:23to wake up the flavors of the chicken.
01:25Wake up, wake up, wake up.
01:27Bop, bop, bop, bop, bop.
01:29Bop, bop, bop, bop, bop.
01:31Bop, bop, bop, bop, bop.
01:33I think he's awake.
01:35We'll toss a little garlic powder on here.
01:38Bop, bop, bop, bop, bop.
01:40Bop, bop, bop, bop, bop.
01:43Mm, mm, mm, mm.
01:46Of course, lemon pepper.
01:48Can't forget the lemon pepper.
01:51Ooh, shit!
01:53I put a little too much lemon pepper.
01:54I got the pour out there.
01:55Well, let me just rub it in.
02:01And rub it on both sides.
02:04Rub in some nice lemon pepper.
02:06Lemon pepper, lemon pepper.
02:11Smack it around.
02:14We'll throw on some poultry seasoning.
02:17Poultry seasoning.
02:21Poultry seasoning.
02:25Poultry seasoning.
02:28All right, now I'm going to put it in the air fryer.
02:30I'm going to make sure it's nicely cooked all the way through.
02:33While that chicken's cooking,
02:35we got this something called
02:38Andali chicken sausage.
02:41Oh, I thought I got the beef.
02:44Oh, well.
02:46I guess it's close enough.
02:49Although, is Andali chicken sausage?
02:52I don't know.
02:53I don't know.
02:55So, maybe this is the right one.
02:57But it's Andali sausage,
03:00which is specifically made for gumbo.
03:05It's a Cajun-style sausage.
03:09So, I might have got the wrong sausage,
03:11but we're off to a fucking flying start here, aren't we?
03:17Justin Wilson's turning over in his grave.
03:19Oh, and I guarantee
03:21that fucking Yankee gonna fuck this shit up.
03:27So, let's chop up the sausage into pieces
03:30because we're going to fry them up.
03:32Chop, chop, chop, chop, chop.
03:34Don't chop our fingers,
03:36chop the sausage.
03:38Don't chop the fingers,
03:39chop the sausage.
03:41Made of beef.
03:42It really looks like beef, too.
03:43Look at this.
03:44This isn't the color of chicken.
03:45I mean, Andali chicken sausage?
03:47I mean, ugh.
03:49Oh, well.
03:50Let's fry this bitch up.
03:52Let's get these sausages into the frying pan.
03:59Fry them up real nice.
04:07Make sure it rounds all on heavy side.
04:18I was able to find some nice cut up garlic,
04:22nice little stew pot mix of celery, onions, and carrots,
04:29even though carrots aren't supposed to traditionally be in gumbo.
04:32There's gonna be sausage in my gumbo, yes.
04:37All that shit is cut up real nice.
04:40Meanwhile, I have to cut up an onion, a pepper.
04:44I have to cut up a pepper.
04:46I have to cut up a pepper.
04:47You're a pepper, I'm a pepper.
04:49Would you like to be a pepper, too?
04:54So let's cut up a pepper.
04:55I got this nice little trusty tool to help cut the pepper nicely.
05:02Probably only need one.
05:04So let's cut the pepper.
05:17You see the look of horror?
05:19This is the look on your faces right now as I'm trying to cook gumbo, isn't it?
05:27So let's get these seeds out.
05:30Lift the seeds out.
05:35All right.
05:37We take the pepper and put it in here,
05:40and we'll make some nice cute pepper.
05:42I don't think we're gonna need this second pepper.
05:44Maybe I'll save that for another recipe.
05:48This should be enough.
05:50Boom!
05:55Boom! Look at that.
05:58See how fast that chops everything up?
06:00It's one boom.
06:06Eat your heart out, Costco guys.
06:08I'm bringing the boom today.
06:10How this chicken is looking,
06:11I think it's gonna have to flip the chicken over.
06:14So let's flip the chick,
06:20and let's cook it for another five minutes.
06:26You know what I did there?
06:28I flipped a bird.
06:30All right, let's see if we got our internal temperature right on the chicken
06:34or we have to cook a little bit more.
06:36We're looking for an internal temperature of 164,
06:40and then we'll start chopping that baby up.
06:51Yeah, I think it does need another five minutes or so.
06:54Oh, there it is.
06:55Actually, it's going up.
06:56It's going up. It's going up.
06:57It's going up. Ding, ding, ding, ding, ding.
07:00Ding!
07:03All right, you know.
07:06I'll cook it another two minutes.
07:07That should be enough.
07:11Meanwhile, I'll get the sausage out.
07:15Now we get ready to make our roux.
07:28So let's get the sausage out and put it in a bowl and set aside.
07:32Set aside in a nice little bowl.
07:41Andole sausage.
07:44Andole sausage.
07:46I've never even heard of andole sausage.
07:49I didn't think it could even be chicken.
07:51Maybe it is chicken.
07:52Is andole sausage chicken?
07:54You guys tell me if I actually did use the right chicken.
07:56You know, it's chicken gumbo, so I'll have chicken sausage and chicken gumbo.
08:03I mean, I've never even had gumbo before.
08:07So then we know what gumbo is supposed to taste like.
08:16I don't even know what gumbo.
08:19The sausage looks like it's almost about done.
08:22Yes, indeed. Yes, indeed.
08:25We'll let it cook another minute or two,
08:27and then we'll take it out and get ready to make our roux.
08:32All right, let's cut up this chicken.
08:35Now that it's been cooked,
08:37we'll cut it into nice little pieces
08:41for the gumbo.
08:44Ghibli CD gumbo!
08:56Cooking gumbo.
08:58Cooking gumbo.
09:01This may not end well, but I'm trying it.
09:06I don't know what gumbo is supposed to taste like.
09:11But hey, it might be fun to cook.
09:16Cooking gumbo.
09:19Cooking gumbo.
09:21Gonna cook up some mighty gumbo.
09:27Gumbo.
09:29Cooking gumbo.
09:31Cutting this up, and we'll get ready to make our roux.
09:35Got a nice little bowl of chicken,
09:37about, I don't know,
09:40maybe a little over a pound of chicken meat
09:46that'll be going into our gumbo,
09:48which we're gonna be putting into a slow cooker
09:50because I think slow cooker makes soups and stuff even better.
09:54All right, now we get to our next step,
09:56making this roux.
09:58Make the roux, roux, roux, roux, roux.
10:02We're gonna need about a cup of olive oil.
10:06Roux, roux, roux, roux, roux, roux.
10:11Roux, roux, roux, roux, roux, roux.
10:15Actually, what we're doing is we're going to 3 1⁄4 cups,
10:18maybe a little bit more than 3 1⁄4 cups.
10:20Roux, roux, roux, roux, roux.
10:26Pick up those sausage scraps.
10:29Roux, roux, roux, roux, roux.
10:33Roux, roux, roux, roux.
10:38All right.
10:45Then we need a half stick of butter.
10:49Roux, roux, roux, roux, roux.
10:53Making the roux.
10:57Mm-hmm.
10:59All right, let's get this butter melted in.
11:02Yai, yai, yai, yai, yai.
11:03Splashing when you put it in there.
11:09Yep, we're making the roux,
11:10so we'll hopefully pick up the sausage flavor in here.
11:18Roux.
11:23Roux.
11:26Okay, now we have to add in 1 1⁄2 cups of flour,
11:54flour doing three stages while we whisk it,
11:59so we have to get our whisk out.
12:04So let's put this in first, first stage.
12:08Roux, roux, roux, roux, roux.
12:11Making the roux.
12:15Whisk it, whisk it, whisk it, whisk it, whisk it.
12:19Going to get a biscuit, whisk it, whisk it.
12:24Stir, stir, stir in the roux.
12:31Pick up those sausage scraps.
12:36As the butter melts, the roux gets cooked like nobody else.
12:44Get our second 1⁄2 cup here.
12:50Roux, roux, roux, roux, roux.
12:53Starting to thicken up a little bit.
12:55That's what we need.
12:56We need the roux to thicken up.
12:57I never even, I don't know what a roux tastes like.
13:00I don't know what a roux,
13:01but I know it's supposed to come out like chocolate brown.
13:07Roux, roux, roux, roux, roux.
13:10Roux, roux, roux, roux, roux.
13:14Roux, roux, roux, roux, roux.
13:17Roux, there we go.
13:24All right, we got our roux starting to roux up.
13:31My God, what the fuck just happened to my whisk?
13:37Help, another tool goes out the fucking window.
13:40Look at this, look at this.
13:41My fucking whisk just broke.
13:43Maybe I could stick it back in somehow.
13:45Hot, the thing is hot.
13:48Here it is.
13:55Motherfucker.
13:59Do I have another whisk somewhere?
14:10Oh, fuck, I need a new whisk now.
14:17I guess I could try to whisk it with this.
14:32You see, that's what happens when you don't have a product.
14:34I mean, what the fuck, how did that happen to my fucking whisk?
14:39Nice and brown, trying to stir it in.
14:42Oh, I've got to add this chopped garlic, too.
14:45Don't want to forget the chopped garlic.
14:47So let's add that in there, too.
14:52Oh, yeah, this is something.
14:57Am I doing this right?
14:59Well, I don't know.
15:04But we'll see how it tastes as we get ready to put all of this into our crock pot.
15:09All right, we've got our crock pot.
15:11Let's get this stuff into the crock pot.
15:14Let's get the root and vegetables in first.
15:20Ooh, look at that spilling.
15:23Get down a nice little bed on everything.
15:33All right.
15:36Next, we'll get our chicken broth.
15:47Get our chicken broth.
15:51We'll pour the chicken broth in here and try to get a little more of this roux out.
15:59We'll use one entire container, 32 ounces.
16:15Stir it together.
16:16Stir it together.
16:18Stir it together.
16:20Let's go.
16:29See, there it is.
16:30Now it's starting to really pick it up.
16:32Stir it together.
16:33Stir it together.
16:35Stir it together.
16:36Let's up and go.
16:42All right.
16:45Stir this together a little bit in here.
16:50Let's pour a little bit more here.
16:55Pick up a little more of that roux.
17:00All right.
17:01Let's see.
17:02There we go.
17:03We continue to stir this in.
17:04Now we have to put in some okra, frozen okra.
17:10Two cups of this frozen okra.
17:23All right.
17:24The next step is we're going to put two cups of frozen okra in here.
17:38There we go.
17:50Put the two cups of okra in here.
17:52Stir them in.
18:01Now we'll add our sausage, our Andaline sausage, Andoli sausage, however the hell you say it.
18:11And, of course, our chicken breast.
18:16Oh, yeah.
18:17Look at that.
18:18Ooh, it's mixing together nicely.
18:19All right.
18:20Let me stir this together.
18:21I got it in here.
18:23You can either just slow cook it.
18:25Choose slow cooking it for six to eight hours or high heat, slow cook for three to four hours.
18:33Whatever you have time for.
18:34It looks like it's blending together nicely.
18:36All right.
18:37Just before we close up, I'm going to just kick it up a little bit more, adding some hot sauce here.
18:52A few bay leaves just to make it a little special.
18:58Bay leaf, bay leaf, throw in some bay leaves.
19:02Yes.
19:04All right.
19:06We'll close this baby up and see how it looks in a couple hours.
19:13All right.
19:15And there we go.
19:16Gumbo.
19:17Now we just have to see how it came out.
19:18Oof.
19:21Hey, Vinci, would you eat this?
19:23All right.
19:24We're about halfway through, more or less.
19:26Let's see how it's starting to look.
19:29We'll get our ladle and start ladling around.
19:39All right.
19:40I think we're done here.
19:41Let me stir this around one last time.
19:45Yes, yes, yes.
19:46Let's see how this gumbo came out.
19:50I guess this is what gumbo looks like.
19:52I am a gumbo rookie here.
19:56I guess you could say I'm a gumbo dumbo.
19:58Right.
19:59I guess it looks decent enough.
20:01So let's plate this meal.
20:03Time to plate the meal.
20:08Time to plate the meal.
20:14Stir it around nicely.
20:17Get a little bit of everything in here, especially some of this chicken and this sausage.
20:24And there's our gumbo.
20:27All right.
20:29We got the gumbo.
20:32All right.
20:33Here we go.
20:34Here's the gumbo.
20:35The pictures I see on the Internet of gumbo, it actually looks somewhat like gumbo.
20:39I mean, after all, like I said, I'm a gumbo dumbo.
20:42Well, now we get to see how this came out.
20:45How does gumbo actually taste?
20:47I've never actually had gumbo.
20:48So let's see if this is actually something that I could enjoy.
20:55Let's see.
20:56Get a nice little spoon here of this gumbo.
21:00Super Bowl, of course, this week coming up.
21:02Chiefs against Eagles.
21:05Hopefully the refs don't influence the result.
21:09We get a clean winner no matter who wins.
21:12So let's give this a try.
21:19You know, I think it tastes OK.
21:25I don't know gumbo.
21:27It's something I probably will never cook again.
21:31Maybe I'll try it again.
21:34Never tried it before.
21:36But it's unique.
21:37And for all you guys down there who know gumbo, would you even try this?
21:41Would you try this?
21:42Especially you, Mincy.
21:43Do you think this gumbo looks good?
21:45Let me know.
21:47And if you have any other recipe ideas, just send me an e-mail,
21:51njtank99 at gmail.com, like Sean Keeley did in suggesting the gumbo.
21:57And don't forget, manja, manja, bon appetit.
22:00Let me get a little piece of this sausage here, this Andaline sausage.
22:06Let's give that a little try too.
22:09Until next time, manja, manja.