• last year
Frank The Tank
Transcript
00:00 (swooshing)
00:02 (upbeat music)
00:05 ♪ Mange, mange, bon appetit, let's eat ♪
00:10 ♪ It's time for Tanks Cooks ♪
00:13 ♪ Mange, mange, bon appetit, let's eat ♪
00:17 ♪ It's time for Tanks Cooks ♪
00:20 ♪ It's time, it's time, it's time once again ♪
00:23 ♪ For Tanks Cooks ♪
00:24 - All righty, all right, all right.
00:26 We're back again.
00:27 And you know what we're doing this time?
00:28 We're doing a air fryer
00:31 roasted chicken breast on bread.
00:37 So we're gonna take some spices.
00:41 We're gonna put some garlic in.
00:42 Garlic, garlic.
00:46 Do of course the big one, the accent.
00:52 A little more accent than that.
00:56 Accent.
00:58 Do a little chicken rub.
01:00 ♪ Rub the chicken, rub the chicken ♪
01:04 ♪ Rub, rub, rub the chicken ♪
01:06 A little bit more chicken rub I think.
01:08 A little more chicken rub.
01:10 Do a little salt.
01:11 A little salt.
01:13 Lamb and pepper.
01:19 Lamb and pepper.
01:24 This blend of many different spices.
01:29 They call it Brookhouse Meat Halloween.
01:33 Rub some dirt on it they say.
01:34 ♪ Da, da, da, da, da ♪
01:38 And of course a little paprika.
01:39 ♪ Pap, pap, pap, paprika ♪
01:41 ♪ Put it in there, make it just a little spicy ♪
01:45 ♪ Some paprika, some paprika ♪
01:49 All right, now what we're gonna do
01:50 is we're gonna mix these spices up and around.
01:54 ♪ La, la, la, la, la, la, la, la ♪
01:56 In our dry mixture.
01:57 Now we're gonna take our chicken breast.
02:03 ♪ Mm, mm, mm, mm ♪
02:08 Yes indeed, our little chicken breast.
02:10 Slap it in the bowl.
02:13 And now we're gonna put some olive oil on it.
02:16 Pour the olive oil on the chicken breast.
02:21 Spin it into the breast and breast.
02:24 Now we're gonna take the chicken breast.
02:27 It's got olive oil all over it.
02:28 It's drenched in oil.
02:32 And now we're gonna drag it through our dry mixture.
02:36 ♪ Dragging it through, drag it through ♪
02:42 ♪ Drag it through the mud and the blood ♪
02:45 ♪ Get the mud and the blood for the dragging it through ♪
02:48 Now what we're gonna do is we're gonna tell you
02:51 we have our air fryer on for 375.
02:54 We're gonna...
02:56 Cook it for eight minutes, breast side down.
03:05 Toss the rest of this dry mixture in.
03:11 Pat it onto the chicken breast.
03:13 Now we're gonna put it in.
03:16 And we're gonna set it into our air fryer at...
03:20 375 for eight minutes.
03:24 Well, a little bit more than eight minutes,
03:26 but we'll see how it looks.
03:27 And we'll be able to...
03:32 Determine how much more time has to cook.
03:36 Now you have to cook temperature
03:38 to an internal temperature of 165 degrees.
03:42 That's the safe temperature.
03:43 We're looking.
03:45 As you can tell, it is not done.
03:46 You see that?
03:47 You see that juice coming out?
03:49 Juice still running there?
03:50 That means it is not done.
03:52 So we're gonna have to cook this another six minutes about,
03:54 but we're gonna use a meat thermometer.
03:57 So let's get ready to turn this bird around.
03:59 Now that the, it's cooked its first eight minutes,
04:02 what we're gonna do is we're gonna flip the bird.
04:04 ♪ Turn the bird around ♪
04:09 ♪ Cook on other side now ♪
04:11 Now we got our meat thermometer,
04:13 our little meat thermometer here.
04:15 Let's see, hold on.
04:17 All right.
04:20 So I'm gonna stick the meat thermometer in.
04:22 ♪ Da da da da ♪
04:25 ♪ Do do do do ♪
04:27 And ♪ Da da da ♪
04:31 Put it back in the air fryer.
04:33 Next, if it can work.
04:34 Gotta get this thing in here just right.
04:39 Just right.
04:40 Set it where you go in right in here.
04:48 Here we go.
04:48 We've got this new air fryer,
04:50 it's supposed to be a digital readout,
04:53 and it doesn't wanna stick into the meat right.
04:55 Here we go.
04:57 All right, we got it in now.
04:59 So let's stick it in.
05:01 And we'll see how much longer
05:03 we're gonna be cooking this for.
05:05 Turn back on the air fryer.
05:08 Left side.
05:09 All right.
05:11 All right, let's go.
05:17 Left side, air fryer.
05:19 375.
05:21 We'll do another eight minutes.
05:26 And let's go.
05:28 Here we go.
05:33 Well, the magnet didn't stick,
05:36 but we're at 176, so this chicken is done.
05:41 All right, this chicken is done,
05:44 so let's get ready.
05:45 It's almost time to plate the meal,
05:47 even though we should probably let it sit
05:48 for about five minutes.
05:49 So let's get this thermometer.
05:54 Yeah, yeah, yeah!
05:55 Probably best to take the thermometer out
05:59 with a fork so you don't burn your hand.
06:01 Yeah, here it is.
06:08 Slip it out with the fork
06:09 so you don't burn your hand.
06:11 We'll grab a glove.
06:13 Either one will probably work.
06:15 So let's take the chicken breast out.
06:17 Here it is.
06:19 Doesn't that look pretty good?
06:20 All right.
06:22 Let's get ready to eat.
06:25 All right, it's time to plate the meal.
06:27 Time to plate the meal!
06:30 We've had this chicken sitting here.
06:32 Let the juices flow back into it.
06:35 Here we go.
06:35 Yeah, this is probably the best way to do it.
06:42 Here we go.
06:43 We have, it's just been sitting here
06:46 for about five minutes.
06:47 Let the juices flow back into it.
06:50 So we're gonna get the
06:51 stove top stuffing.
06:54 Put it on the plate.
06:57 Time to plate the meal.
07:00 Time to plate the meal.
07:06 Time to plate the meal.
07:08 Get some green beans, some stuffing.
07:11 Get some green beans, some stuffing.
07:13 Get some salt.
07:16 La-da-da, la-da-la, la-da-la-la-la.
07:19 And of course some gravy!
07:20 Gravy!
07:23 Get some gravy on here.
07:27 Da-da-da-da, do-do-do-do.
07:30 And there we go.
07:30 Voila.
07:33 All right, let's see how this came out.
07:36 Da-da-da-da, da-da.
07:39 Let's cut up a little piece here.
07:41 Da-da, mm-hmm.
07:44 Mm-hmm.
07:46 Here we go.
07:48 Looks pretty good to me.
07:50 Nice.
08:01 Nice indeed.
08:03 If you want to send any recipes to me,
08:05 njtank99@gmail.com,
08:08 I may not get to all your recipes.
08:09 I'll look 'em over.
08:10 If I want to eat it, I'll cook it.
08:13 So, and Beef Wellington's common one of these days.
08:16 So, bon appetit,
08:19 mange, mange.
08:20 Let's eat.
08:22 (whooshing)
08:24 (whooshing)
08:27 (whooshing)
08:29 (whooshing)
08:31 (whooshing)
08:34 (whooshing)
08:36 (whooshing)
08:38 [BLANK_AUDIO]