Hibachi Chicken | Sweet Glazed Carrots | How to make hibachi at home on a Blackstone griddle.
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- Опубліковано 9 вер 2024
- In this video I cook hibachi chicken and sweet glazed carrots on a flat top griddle. I also cooked hibachi fried rice at the end. #hibachi #teppanyaki #friedrice
Official Backyard Hibachi Merch!!! - the-backyard-h...
These are the essentials you'll need to start cooking in the griddle.
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Paul, you are awesome. Wow, you've grown to 10k subscribers. I just wrote Blackstone asking them to bring you aboard. What you can bring Blackstone would be the world of Hibachi on their griddles. A much needed void would be filled. I hope they reach out to you so you can join Todd, Betty, Chef Nathan, Hungry Hussey, Bruce, Destination Delicious and others. Blackstone rules and so do you!! Keep up the awesome work!!
Thank you sir! That would be an amazing opportunity if they reached out! Thank you again. I won’t forget it.
Love that you are talking about the "hot points" of the grill. Very important! Thanks.
I get a ton of questions about this.
Cmon Blackstone!! Here’s your chance to do the right thing! His videos are awesome! Who doesn’t love going to the hibachi restaurants to watch chefs such as Paul! The man cooks for others, then takes his trade home for his family👏👏
I can't tell you enough of how nice it is as a leftie, to watch another do their thing. And that I am learning a lot from you videos. Thanks.
My husband and I enjoy watching your videos! We can't wait to learn more from you! Just got him a Blackstone for Christmas and we have been watching a lot of your videos! He is going to do your chicken fried rice recipe for everyone on Superbowl day! Much love from your new fans!🤟
Thank you so much! Let me know how it goes!
Thanks so much for inspiring so many. I recently got a griddle and wanted some good food. I just made your ginger sauce...spot on...and I made chicken fried rice and a salid with the sauce...AMAZING!
This is what its all about. I’m glad you tried it and enjoyed it. Thank you
I just made this for dinner tonight and it was everything. Your instructions are so easy to follow. Keep giving us some good recipes 😋
You should do more of the camera switch. Looks really good
Another great video
I appreciate that!
Paul. Awesome cooking.
thank you so much for your tutorials. I 'm learning a lot. Just bought a new Blackstone 36" griddle. Love it. I watch your videos every day for training . Thank you. Sir Godfather
Very nice, Paul! You food always looks so delicious. Keep up the great work 👍
Thank you sir!
One thing that i just learned from you is temperature. My grill isn’t hot enough. Reason being I’m afraid of warping the cooktop. I have a lot to learn. Thanks for sharing.
Warping on the griddle top usually comes from rapid temperature changes.
The best one in our town usually puts the mushrooms in the vegetables. Appreciate your videos with instruction.
Nothing wrong with that. That’s the modern, mainstream style of teppan.
Excellent video chef. I've learned a lot from you. Thank you
Wow, how am I just finding this channel? Great job and I am looking forward to seeing more!!
Thank you sir.
Supporting our beloved cook. We love learning more.
Thank you so much!!!
OMGosh Paul. This looks amazing. I can't wait to try it. Super cold here the next few days but maybe next week when it's in the 40's. lol I'm starving now.
Thank you for the wonderful videos. You make it look so easy.
Thanks for the watch! I appreciate it!
I was laughing when you mentioned your kids and how they don’t like vegetables. They’re going to be so spoiled when eating hibachi the rest of their lives! The best cook is their Dad lol. Love it! Thanks for sharing all your wisdom and experience. I have a 28” black stone and can’t wait to try your recipes!! Cheers brother!!
Cheers! Let me know how it goes!
Great video! I can't wait to try this carrot recipe! Cheers 🍻!
I love these raw, all talent, one shot demos. Even the little mistakes make it better! when the geese flew in I thought you would say "and for my next video!..." Consider adding a partial curtain backdrop or decorations to hide the busy road behind you. Keep the content rolling, Paul!
Good ideas. For what it’s worth I like the busy road and natural landscape. Makes it feel authentic instead of overly marketed like other influencers.
IDC WHAT NOBODY SAYS, UR THE BEST COOKER ON YT. ME AND MY WIFE LOVE WATCHING UR VIDEOS. U COULD FILL UP AN ICE TRAY AND WE'LL TUNE IN HAHA. UR ALSO THE ONLY ONE THAT ACTUALLY RESPONDS TO HIS FOLLOWERS. GOD BLESS U KING AND THANKS FOR TEACHING US
🤣 thank you sir! If you boil the water first, then let it cool down and fill the ice tray you'll get crystal clear ice cubes!
Show where your video is on how to use the knives on the griddle plus how to b keep b t hem sharp you mentioned here on this video. Love this cook and yes I've eaten this at a restaurant
I'll have it out soon.
Brand new to your channel and I am so glad I found it! Just started using my new 36 inch Blackstone and it’s been… intimidating. Watching you work on this makes me realize that I’m babying it too much and the information you share about scraping and wiping down, it’s actually really helpful. New sub here, looking forward to watching many more of your videos!
Thanks for the sub and thanks for taking the time to watch! I understand why people baby their grills though.
Looks delicious. Another recipe I am going to try. I cooked your steak and shrimp recipe for the family the other day and it was a big hit.
Awesome! That’s what I like to hear! Have you tried making the sauces as well?
@@thebackyardhibachi No, just taking baby steps for now. I just used some store bought yum yum sauce. I am going to try making your recipe though in the future.
Definitely recommend his yum yum sauce recipe! I made it last night and it is incredible! Have tried a few store brand and they are no comparison.
Forgot to mention your amazing whith those spatchulas learning a lot from you buddy
Thank you
Omg you got some skills, keep up
You're amazing!
Thx for the tricks of the trade
I throw food around my Blackstone all the time lol! Never looks as tidy as yours 😂
There's a mixing technique that I will be showing you guys soon.
🔥🔥🔥🔥 episode Brotha 👊🏼😎🤙🏼! Keep ‘em coming Sir
hey I love your vids, I learn so much by watching them..keep up the good work..and we finally got the mustard sauce vid up too lets go!!
Yessir! Let’s go! Let me know how you like the mustard sauce.
Just saw your videos. Great food! Thank you!
Thanks for your videos and very helpful instructions. I wish you well to you and your family
Same to you!
You rock, brother, you rock!
So many great tips in this and it looks great. Will definitely try. Thanks
Let me know how it goes!
Great video, keep em coming.
We had an awesome lunch today. Thank you Paul! Just subscribed to your channel. Great content and channel.
Thank you. Glad you all enjoyed it!
Another great cook Paul! Love it Cheers my friend 🍻
🍻 appreciate that sir!
Can you do a video on your grill prep?
Just found your videos and they are amazing. Love to watch!
Thank you sir!
Love your videos! Keep them coming.
Thank you! Will do!
thank you
your welcome!
Great job! Thanks for sharing! 😎
Thanks for watching!
Thank you for the glazed carrots that I sent you an email about.
Yessir, that’s what sparked the idea!
keep posting vids! great job
Thanks, will do!
Looks great Chef!!!
Thank you
Hello. It was always my understanding that you could damage your knives or I guess dull them quickly by cutting on the cast iron. The Hibachi restaurants always have stainless steel surfaces so maybe not as bad for the knives? I feel kind of silly typing this thought but I definitely read that somewhere.
As long as the steel of your knife is harder (measured by Rockwell scale) than the surface of your griddle top the knife will be fine.
Love the vids! Can’t wait to try these recipes on my new Blackstone! I was wondering what the best oil would be when making hibachi chicken to bring out that restaurant taste?
We vegetable oil at the restaurant.
Great vid.
Thanks for the video brotha !
Not a problem, did you make it to Waikiki?
@@thebackyardhibachi 1 more week....weather forecast not looking to great 😅
The vibes will still be on point though!
@@thebackyardhibachi Most definitely
Great video. Your videos are all very informative. Thank you so much! I have 2 questions:
1.) How to you choose which type of oil to use?
2.) Are you using salted butter or unsalted butter?
I use canola or vegetable oil in the restaurant and outdoor, If I'm at a clients house and its a screen room or garage I'll use avocado oil because of the higher smoke piont to reduce smoke.
I’m kinda new to your channel but I appreciate you making these videos with enough information to be helpful to an old man with very little griddle experience. I especially like the tip oil and butter on each rice grain before the seasoning.
I would like to ask a question, we’ve been eating at show g-ns and me got us ( miss spelled on purpose) for thirty years and I would really love to be able to recreate their dressing at home is there anyway you could do that in a video or share some insights on the basic ingredients.
Thank you for your videos and for sharing your knowledge with us.
I have a ginger dressing recipe on my channel. I have 4 different dressing recipes used at various Japanese steakhouses. Give that one a try and let me know how it goes!
I’m nervous about using a knife on the grill, but would love the convenience of it. Have you noticed any damage to the blackstone by cutting on it? Thanks for your videos!
little scratches here and there, nothing major and not any more harmful than scraping the griddle.
Where is the msg!!! Uncle Roger not happy. Lol used this to make hibachi for the first time and it turned out great
Love the videos! Keep ‘em coming!!!! Btw, what is the oil you are using and I see you do catering (from your about info). Where are you located?
I use vegetable oil for cooking on the griddle. I do private hibachi parties in the greater St. Louis area.
Where I am located all hibachi restaurants add the mushrooms to the protein, thanks for the videos I’m ready for the knife techniques for the flat top. P.s can you do a cook with pork?
I can, I worked in one in Ohio that had pork in their menu. Stay tuned for that.
Hello. I'm not very tall. My first attempt at this landed me with blisters. I had a bowl of milk thankfully. Do u think I need a box or longer tools. Maybe? I'm watching your hand placement of course. The ingredients etc. Looks soo good. The burns. We're outer edge hand and arm. I was just cooking eggs. Thank you for the video. I'm trying to learn. Guess you get some burns and scrapes in the process.
A box to stand on.
-i finished watching and listening. I think my grill was too hot. Watching you test heat off grill. And I think I was just too close. In other words hand about 2 inches off grill. I'll learn. Thank you for the video. I'm definitely not a pro. But watching you has helped. I'll try again. Thank you. In about 2,000 watches I'll get it right. A joke.
I enjoy the cooks not so much the show!I grew up in Japanese restaurants!I cook on camp chef FTG 900 almost 900sq inches of cooking 6 burners black stone don’t hold a candle to camp chef especially comes pre seasoned ready to cook!!but still enjoy the cooks and your professionalism..
I use the the campchef high line for private events. It’s the same dimensions as the 900.
Good sharp knife and you won’t dig into your seasoning when cutting on the griddle. I know I can find a video about this but you’re a great teacher…ever debone chicken thighs?
Yes, I’ll put together a video on whole chicken breakdown. Including what to do with the scraps. Stay tuned!
Hi Paul. Love your videos. I’m in the market for a Blackstone. Which model are you using in your videos? 36” or is it another model? Thanks in advance for your insight.
This a Blackstone brand, it's an older model 36" 4 burner. SO many options and brand to choose to choose from.
Is it cross contamination when you handle raw chicken with your spatula and for on those veggies that have already been on the grill?
Temperature has a lot to do with canceling cross contamination. Very rare that it happens on a cooking surface. Internal temp for chicken is 165. The grill is at 380-420. The spatula is also at temp that can kill bacteria from mixing and being in contact with grill. Cross contamination usually happens somewhere in the kitchen or on cutting boards like cutting raw chicken then handling/cutting salads or other ready to eat foods.
I'm sure you've answered this before but what knife are you using? Great video!
Thank you. There are links in the description for the exact knives from this video. if you do decide to use the links, thank you in advance! It does help support the channel. The chefs knife used at the beginning is called a gyoto made from Japanese high carbon steel. The knife I use on the grill is also made from Japanese high carbon blue steel both being Yoshihiro brand.
Great cook! What butter do you use in the restaurant? Salted vs unsalted and brand..
No brand alliance at the restaurant when it comes to butter. We use both salted and unsalted depending on what the supplier has available. Some restaurants we mix are own garlic butter. I’ll have that recipe video out soon. Stay tuned!
How about zero mushrooms?
what are zero mushrooms? or are you asking for zero mushrooms?
I unable to find the Murrin is there a substitute for it?
Sake and sugar. Enough sugar to make a syrup texture.
Awsome as usual. What is that behind you
Thank you! I feel like this is the start of a “made you look” joke. Are you talking about the pond?
@@thebackyardhibachi although a nice pond. But the road behind you
I think my local hibachi also adds Sake to the rice, would that be correct?
If they were was busy and needed to rush the cooking process. It was most likely water though.
@@thebackyardhibachi water makes sense. I’ll have to pay closer attention. Thank you. Love your content!
So my question you cut raw chicken with your knife and put into your knife holder all that rawness must be getting into your knife holder seems no so clean to me?
We clean our scabbards.
What kind of oil do you use? Grapeseed ?
Vegetable oil. Canola works as well.
Hey what kind of soy sauce are you using if you don't mind
Kikkoman brand soy sauce.
@@thebackyardhibachi thanks
yeh Toyoko wako lomg beach
Sounds top notch just from the name.
Another great video