Pro Hibachi Chef teaches Hibachi Tricks 101| How to spin the spatula | How to juggle eggs
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- Опубліковано 17 сер 2022
- In this video I try Try my best to teach you how to do three of main tricks we do as hibachi chefs. These tricks are the first and most basic tricks we learn while in training. The spatula spin or the Japanese cowboy, the spatula and egg juggle and salt and pepper shaker cans.
(paid link for spatula) - amzn.to/3dRNsuA
(paid link for salt and pepper shakers) - amzn.to/3UPtqBu
Great content, thanks so much! Cant wait to see more!
Actually this video is the one I'm going to put up on there...can't wait for more!! Thanks again!
Paul thanks for all your great tips. I enjoy cooking on my Blackstone at home. All your hibachi tutorials are fantastic and I dig trying the Teppanyaki tricks like this that I can throw in while cooking for friends. Cheers!
Thank You for such a great video! :)
Loving the videos! Thanks!!!
Thank you!
Just started as a hibachi chef and I appreciate you uploading these tricks. Hope i can learn a lot from you. Keep it up!
I’m excited for your new journey!
Excellent video, thank you!
Awesome tricks! I don't work hibachi, but trying to learn some spatula tricks. Thanks!
Getting a Camp Chef FTG600 to try all these cool recipes and tricks out on, can't wait !! Thanks for the training !!
Camp chef make great products. I use the high line with FTG900 top for my catering business.
Thanks! I appreciate you sharing your knowledge. Hope you make more content like this… viewers show some love to the hibachi master!
Love from sf bay area
Thank you 🙏🏽 again!
Awesome stuff!! Looking forward to more videos..shrimp, lobster and scallop dishes too 🤘🏻💯
I got you, stay tuned!
Brilliant my friend! This has been a big inspiration for me to chase my dream! I just started to learn the hibachi cooking techniques and I always search UA-cam if I have questions about a new process. You were the first one I saw. I clicked the video and now I am hooked. Thanks for all you do chef! Simply Amaizing!
Any questions along the way let me know.
You're amazing I salut for your skills 👍
Awesome!!
Great video! I feel like I'm getting to see behind the curtain. Very awesome! Cheers 🍻!
Learning a lot from your videos
Nice excicution, nice presentation!!
Thank you
You're an awesome hibachi chef. I wish I had learned that back in the day
It’s never too late!
We need more tutorials for tricks these are so cool I’m think of getting my own grill and becoming a master like you
Lets GO!
I love your channel
Very informative and talented, enjoy your videos
Thank you
Thanks for the video
Thanks for watching!
my drean us become a hibachi chef and these tricks really helped
Awesome thanks again
Thanks again!
Cool channel. Thanks so much for sharing. This will be fun for me to practice.
Thanks for watching. Let me know how it goes!
@@thebackyardhibachi will do. I’ve cooked on a flat to for years in a diner; breakfast and lunch. Never hibachi. No longer there but have my own tiny 22” flat top on my deck. Looking forward to learning g hibachi from you.
Thank you I'm trying those move
Let me know how it goes.
Awesome video! Just stared to sale burgers and fries and wanted to know how you make the bag of potatoes that they sell at the supermarket on the griddle. I put oil and salt into the griddle with the fries and customs love it. And advice? Would love you to make a video of fries on the griddle. Keep doing more videos nice job. Yuyitzu from Puerto Rico 🇵🇷
Thank you. I've never done fries on the griddle before. I'll have to experiment and see. I'm sure its a lot like hash on the griddle. Stay tuned this could be a video in the near future. Thanks for the Idea!
I am in a Japanese culinary program and am absolutely excited to have found this channel. I'm looking forward to learning a lot here! Thanks for such an excellent, high-quality resource and sharing your abundance of talent!
Any questions, feel free to ask.
@@thebackyardhibachi Hi. Thank you for responding. I appreciate it. Do you have any suggestions for resources to learn more about the show-tricks you’ve demonstrated? I’d love to learn more. Thanks again for a fantastic resource!
This is awesome! My name is Brett from the WALTWINS. We have a channel where we cook on the griddle! We would love to collab with you!
Let’s make it happen!
This is awesome. Waltwins reach out to him in just his first few videos.
How bout a video on how how you maintain your grill?
Great vid!! Subscribing now
Awesome thank you!
Nice, do more videos doing ninja tricks with the fork and spacherla
I’m going do a follow up tricks video this season.
Keep it up man could you make a video on Diablo sauce
I have a couple spicy sauce recipes. I will be sharing them with you guys soon!
I'd try those tricks without any success except one on how too make the food disappeared, that I'm good at. 😆 🤣 😂
😂
imagine doing that in front of the people watching you cook
Can you teach us how to make yum yum sauce thank you very much you are the best
Sure thing! stay tuned.
More videos Paul !
You need a show bro
Thanks! More to come!
Definitely want to see a “white sauce” recipe. Are you anywhere near Orlando, FL? I’d love to get some hands on training. Also, can you provide links to equipment and accessories?
When I worked in Naples Fl they had a white sauce. It was horseradish and mayo based. If that’s the one your referring to I can show you how to make that. Im going to make a separate video on all the equipment and accessories along with links. Stay tuned!
WOAHHH!!
🔥🔥🔥
I am happy I found your channel, do you have an Amazon channel we can order through
I have some paid links on some of the videos. If you order through that it would help support the channel! Thanks in advance.
Thank you so much for posting this. I'm trying to spin the spatula. I bought the Dexter 6x3 that you linked in the description. Are you doing anything else other than removing a small section of the handle near the metal side to put your finger? I've seen some where they saw off an inch of the metal spatula? Just curious. Having a hard time keeping it on my finger while I spin. Any help would be appreciated.
Thats it! All you need to do is to cut it down to make sure your finger fits inside. The hard part is the skill itself. It's goin to take time to develop your tempo and rhythm. Once you get past the initial spin and catch, try to spin it multiple times using the momentum of the blade. Then all you have to do is catch it!
@@thebackyardhibachi Thanks so much for the response. I love your videos. I'll keep trying!
So those salt and pepper shakers, do they only dispense as you shake them? Or does seasoning come out as you are pickig them up to trun upside down? I know dumb question. lol
I have them altered so I can control how much comes out.
So what model of Dexter spatula is that?
What is the link to the spatula you’re using here? Have a recommendation?
The brand is Dexter, model number: 19690, traditional 8 inch
I noticed the notch in your spatula did you do that? If so why and how
It's from banging on the grill all those years. It does come in handy when I'm picking out stray eggshells out of the eggs when making fried rice though.
Is the use of Saki more for show, like the onion volcano, or is it a necessary ingredient? Also, is sesame oil used very often?
Some chefs use sake or water to speed up the cooking process. Sesame oil isn’t used on the grill, usually reserved for sauces or drizzles.
@@thebackyardhibachi I have a 36" Blackstone waiting for me under the Christmas tree. I am planning to do your Hibachi steak and vegetables soon. I am enjoying your videos and learning!
6x3 or 8 what size of spatula would u prefer
Either or, 6x3 is becoming the industry standard
Can you explain why there is a notch in the spatula please.
It’s from banging on the grill for many years
So where can i buy a grill like that?
This is an older Blackstone.
What grade of pepper do you typically use? I use #30 grade for BBQ but not sure what you would use for HIBACHI.
not really sure. The grade of pepper isn't within the scope of hibachi I guess. Why #30 grade for BBQ?
@@thebackyardhibachi It gives a good bark. Thats Texas style. P
Can you share me where to buy spatula?
Some links in the description. Restaurant supply store should have them as well.
Do you have to alter the spatula blade ?
No alteration to the spatula blade. Mine is damaged and honed down from years of use.
Thank you !! I have seen other videos where they cut the tip off the blade to improve the balance
I don’t understand how to do the fist spin trick. I’ve been trying for over an hour and still can’t consistently get a single, much less a continuous spin. Please explain in more detail.
I got you
I bought the spatula and made the handle notch, but it is still spatula-side heavy and doesn't ballance at the notch. I can do one or two spins, but it is not ballanced how I would really like. I notice that your spatula is angled. Is that a custom cut? That would remove weight from the spatula and ballance it properly. Would you recommend cutting the bevel?
It needs to be spatula side heavy so it has momentum to spin. When you cut the wood make sure your finger fits inside the notch.
Yes... I just noticed that. I taped weight to the handle to ballance it, and noticed that I could not spin it at all... This is a pretty difficult skill. I already got a cut when trying to do this.. I know how to juggle, but this does seem more difficult. I love your videos.
I have a camp chef griddle that I did two teppanyaki meals on for two groups... But I had no spatula skills. I really need to master this
I may cheat and make a bit of a "ring" to let me twirl it easily. But I am going to try to do it without, trying to make my brain learn
@@erickeenan7562 Try cutting it at an angle and sneak your finger in there.
You got it! Just takes some practice and it’ll become second nature.
You hold the spatula in your left hand and the fork in the right hand. Are you right or left handed
I’m left handed. Spatula goes in your dominant hand.
@@thebackyardhibachi thank you for getting back to me. Love all your videos
@@scottboyne8305 appreciate that!
What type of fork thing is that and what is it called
Its a carving fork. I left some links in the description. If you do decide to use the links, it helps support the channel! Thanks in advance.
Thanks so much
Could you send me the link to the carving fork please?
And how long is your carving fork?
I must have missed this message. I believe its an 6-8 inch. If you go any longer mixing starts to become laboring and take a toll on your shoulders.
I have two left hands so I will skip this course… looking forward to your other videos.
Good thing I’m left handed! Thank you for taking the time to watch.
I’m Japanese. Just let you guys know, This is NOT HIBACHI in Japan and not Japanese style. The Hibachi is usually a round shaped porcelain Pot. This is called“TEPPAN-YAKI” is right. And Japanese chef usually do not this juggling like performance in Japan.
I know people call this hibachi, in other countries. I guess someone who has not enough knowledgeable named this hibachi for the first time.
It is(Japanese: 火鉢, fire bowl) is a traditional Japanese heating device. It is a brazier which is a round, cylindrical, or box-shaped, open-topped container, made from or lined with a heatproof material and designed to hold burning charcoal. To handle the charcoal, a pair of metal chopsticks called hibashi is used.
I could never spin a spatula to save my life or even juggle eggs FTM
Learning to spin a spatula literally changed the trajectory of my life!
Yum Yum sauce recipe. That's it. Make a great video and you'll get a ton of views.
But don't leave ANYTHING out. You have to tell us everything. Don't assume we know something. Thanks!!!!!!
Yum Yum sauce recipe coming soon!
It's a lime, Bro.
It's a lime, I couldn't find lemon in the fridge!