Tank Cooks Idaho Finger Steaks and Disco Fries (Poutine)

Barstool Sports

Frank The Tank

Transcript

00:00Mmm

00:02Monja Monja bon appétit let's eat it's time for

00:07tanks cooks

00:09Bonja Monja bon appétit let's eat it's time for tanks cook

00:15It's time. It's time. It's time. What's again, right? It's another edition of tank cooks. You know

00:22This time it's two for one. Yes, I tried. I got two recipes

00:27Idaho finger steaks and

00:30Authentic Canadian poutine. Yes, that's right poutine. We'll be starting on the poutine later right now, which was sent to me by Carson

00:39Schatzler

00:40Schletzer

00:41Right now we're gonna be working on the Idaho finger steak sent to me by

00:45Patrick Burns. Yes, that's right. Patrick Burns sent me this recipe. We'll be using some

00:53Cube steaks and

00:55Cutting them into strips of steak into little strips

01:00Strip strip

01:07About this size kind of like a little tender it's not chicken tender dough to

01:18Steak

01:21Putting the tendons don't be

01:27Cut-cut-cut-cut-cut-cut-cut-cut eat up

01:30this

01:33Way a little bit

01:36And here you go

01:38We'll put these aside and prepare our batter now. We got it. All right. The next step is we're gonna be making our batter

01:46so we're gonna need a

01:48Two cups of butter milk. That's right. Two cups of butter milk. Let's get the butter milk out

01:55Butter milk butter milk butter milk butter milk

02:04Here it is two cups of butter milk

02:09Pour it into a bowl

02:13Teaspoon of Worcestershire sauce

02:18Worcestershire sauce teaspoon of Worcestershire sauce

02:22Here we go, here's our Worcestershire sauce and let's pour it in

02:32Here we go spices

02:36We'll add in a little bit of lemon pepper

02:40lemon pepper

02:42lemon pepper

02:44We'll do some

02:47Garlic powder

02:50Garlic powder

02:52Take a doubter put in some garlic powder

02:57We'll do a little salt

03:07Little pepper

03:20A little bit of accent

03:25Of course we're adding accent

03:29Wake up these food flavors

03:32Some says onion powder, but I could only find minced onion. So I'll put in a little minced onion in here

03:45And some paprika

03:50Paprika paprika paprika

03:53And we're putting basically a teaspoon of each in there maybe a little bit more

03:58You know how we do it, you know how we like it. I'll put a little more onion in here

04:08Right

04:10Now we'll

04:13Mix this baby up whisk it up really good

04:16Whisk whisk whisk whisk whisk whisk gonna be making our

04:22Little dip dip dip dip dip dip dip dip mix it up really good

04:30Make sure everything blends blend blend blend blend blend blend

04:36blend blend

04:37Blend blend blend make it blend make it blend

04:46All right

04:47now the next step is we're gonna

04:50dip our

04:53Little finger steaks in here. So let's dip them all into the bowl

05:01Make sure you get nicely covered up

05:07Yeah, all right

05:09Now we're gonna cover this up and we're gonna put in the fridge

05:13For at least two hours to let it marinate. All right now that we could get this has been sitting around for a couple hours

05:20We've got our fries. We're gonna pat these dry and get ready to fry pat dry and fry

05:26pat dry and fry

05:30Flouring these finger steaks, so we'll take finger steak out dredge it in the flour

05:38Dredge it really well

05:43Soak a little bit more of the buttermilk sauce on there and dredge it through the flour again

05:51Repeat this with every last one

06:02Put it on a plate and put it aside until we get ready to fry

06:12Nice little long one

06:19This is the process and we had to do this with each and every one

06:24All right, while this fries continue to fry we're gonna get ready and

06:30put it put together some

06:33beef and chicken broth for the gravy

06:36Gravy

06:40We're gonna need a full can 13 ounces. This is actually a little bit more 14 ounces

06:47It's basically

06:51Two parts beef broth one part chicken broth

07:05I

07:11Think that's about half a can

07:16If this is about

07:20Get some more butter

07:28Containers are starting to brown we got our broths

07:32Starting to

07:36Get up to a boil now we have to add in make a little bit of a mixture of flour a

07:43Flour cornstarch mixture, which actually thickens the gravy into our broth to make the gravy

07:53Always add just a little bit more water feed it great. Let's get these fries out of here

08:06You

08:12Get the fries out get the fries out the fries out of the pan

08:18I'm putting them in a

08:20paper towel lined bowl

08:22Let's try to pat as much grease out of these fries as possible

08:27Turn them around flip them around

08:29Continue to pat them down. And there we go

08:33our fries are

08:35ready to take on

08:37the gravy and the mozzarella, you know

08:42Poutine calls for cheese curds, but I can't find it here. So that must mean it's disco fries into a jersey

08:48Disco fries disco fries. I am making disco fries

08:55All right, now that the fries are out you can start frying up these

09:02Finger steaks, so let's drop them in the oil

09:05and

09:10Pour our slurry into the pot here

09:21I'll be needing to get a little more water to get this out of here with

09:24Oh

09:39All right, the first of the finger steaks are done

09:51Very hot

09:54So

10:07All right, we'll take these out put them on a little paper lined plate drain that with the rest of that grease

10:25Let's whisk it up making gravy

10:36All right while the

10:40Finger steaks

10:41Finish the gravy is just about done

10:45let's get some

10:47mozzarella onto our

10:50Poutine slash disco fries disco disco fries

10:55Do-do-do-do-do-do-do-do-do-do-do-do-do-do-do-do-do-do-do-do-do I like using the

11:02fresh mozzarez

11:05Not any of that store-bought type

11:11Because we're trying to replace the the feel of the cheese curds

11:16and pour the mozzarella here.

11:26Na, na, na, na, na, na, na.

11:31All right, let's pour some of this gravy on to our fries.

11:35It's almost time to plate the meal.

11:40So let's pour this gravy into our poutine, our fries.

11:47Dee, dee, dee, dee, dee.

11:50Na, na, there we go.

11:52It'll help melt the cheese.

11:55Poutine, poutine.

12:02Beautiful.

12:05Let the gravy and cheese all blend together a little bit.

12:09That will help make this look even better.

12:11Ooh, yeah.

12:13Oh, yeah.

12:15That's the ticket.

12:17That's the ticket.

12:19Doo, doo, doo, doo, doo, doo, doo, doo.

12:21All right, it is time to plate the meal.

12:26Time, doo, doo, doo, doo, doo, doo, plate the meal.

12:31Boo!

12:32Time to plate the meal.

12:36All right, we'll start off.

12:38We'll grab ourselves one of these finger steaks because it's time, time, time to plate the meal.

12:46Oh, yeah.

12:47It's time to plate the meal.

12:51And, of course, grab some of this delicious-looking poutine disco fries.

12:58Put that on our plate.

13:00Time, time, time to plate the meal.

13:05Yeah, baby.

13:06Time, time, time to plate the meal.

13:12Time to plate the meal.

13:17Here we go.

13:21See how this came out because it's time to plate the meal.

13:27First, we'll try one of these finger steaks, which can be eaten by finger or by a knife and fork.

13:36Doo, doo, doo, doo, doo.

13:39You might want to dip a little bit in that gravy.

13:46Solid.

13:49Now our poutine disco fries.

13:53Got the mozz, got the gravy, got the fries.

13:58What more else can you ask?

14:03Terrific.

14:04Terrific.

14:06Thanks to Patrick Burns for the Idaho finger steaks.

14:10Thanks to Carson Schletzer for the poutine idea.

14:16Of course, no curds.

14:18And I use mozz.

14:20And in New Jersey, we call poutine disco fries.

14:23So you can call poutine, you can call it disco fries.

14:26One thing for sure, you can call it delicious.

14:28And thanks again.

14:29And if you want to send a recipe to me, njtank99 at gmail.com.

14:33And, of course, monja, monja.

14:35Bon appetit.

14:37Let's eat.

14:48Let's eat.

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