Ignore all the hater comments Neal & Amy.... most of us in here prefer that you keep doing you, because we like how YOU guys do it. Over 65 thousand subscribers agree.
I truly appreciate what you do. It's like having a friend standing next to my new griddle, showing me what to do, what NOT to do, giving me tips. My family also appreciates what you do - they benefit from the recipes about 3 times a week. Press on.
ahahahha when we started this journey and did our first hibachi cook we kinda did but thought it might come across as mean....maybe not but I just stayed cleared...now what I do off camera...ahahhahaha
Holy buckets Neal! That looked absolutely delicious. I love doing stuff like this on my Blackstone. Don't worry about the haters, we're all here because you are you. And your dad being anti salt must be part of where I got my salt addiction. I'm takin up what he's not eating, I eat enough in one day to give 5 people high blood pressure just because they sit next to me. Great video and Happy New Year.
I made this for my second attempt on the Blackstone. It was absolutely delicious even though I made revisions to low carb alternatives. Watching your videos gave me the confidence to use the entire griddle surface to make the fried rice and chicken with the sauce. You all do a great job.
Looks good .. A tip that I used just enough water so the rice isn't soupy and dries out faster. Add rice to the cooker and just enough water to come up to the first joint on ur index finger, makes perfect rice. Another tip from an hibachi chef who told me salt and pepper for flavor and soy for color and to use salted butter, works great for me. Just a slightly different way. Love the vid, thanks for sharing
No matter what you call it, it looks great and like always say, if you like it, it's not wrong. Might not be the way others do it, but as long as you and your family like it, it is the right way!!
Don’t worry about what to call it. Some chefs call it hibachi, some call it teppanyaki. At some Japanese steakhouses we use teriyaki for the chicken and at others we don’t. There’s inconsistency even at the pro level. Do your thing bro! 🤝🏽
Got a Blackstone yesterday and tried this out. A few grill management tweaks when it comes to heat to get some better crisp, but it went well! Thanks for the video.
You keep doing you. It's what makes your channel so great. You know there are always gonna be people like that no matter what haha food looked absolutely amazing great cook!
Made your teriyaki wings, they were fantastic and had leftover sauce, injected into Thanksgiving turkey Deep fried the turkey Yummiest Turkey 20 year's of Turkey cooking Keep up the wonderful video and recipes
I add a little sesame oil to my rice but other than that pretty much spot on. I have a heart condition so I use a lot of low sodium things and it can be challenging to make things taste great with low sodium. Looks amazing.
I’m absolutely fine with the way you prepare your cooks Neil, block out the noise haha 😆. This is absolutely amazing! Enjoy your cooks, Hope you and your family have a awesome New Year 🎉 . Cheers 🥂🍻
Oh, and...I had a Sonora Dog for the first time the other day and all I could think while I was eating it was, I bet the Flat Top King would do a killer version of this!!! Would love to see your rendition!!
I know I’m behind watching these videos but that dang blizzard set me back several days. Anywho, that’s some really tasty chicken teriyaki with the grilled rice and veggies. Looks amazing Neal! Over 10,000 views on this video….that’s awesome! Happy New Years to y’all! Cheers!
Hey brother, I really enjoy your videos. You talk about hot spots a lot,,on the cold rolled steele and the ceramic, Pit Boss. A great way to define hot spots is setting the griddle (any griddle) to low and letting it go for a bit. Then cover the grill with slices of bread,,,let them cook for a bit, flip them over and you can see the hot zones, based on how brown the bread is. Do the same thing at high heat and you will be completely educated on the heat zones of your griddle,,,,and as you know every griddle is different. Maybe an idea for a future griddle.
although I understand stand I dont believe in putting the griddle on high...way to much heat...so lets work together...do you griddle on high..what would be the advantage of turning on high to see different results in not using high...what results did you see after turning to high...
@@TheFlatTopKing i'm in full agreement with you. I merely suggested using the high setting for the bread demonstration, in the event you wanted to make a video of that. The only time I ever put the griddle on high is if I'm using it to reverse sear steak that I just pulled out of the oven.
Another great one Neal, and as a fellow rice lover, boy could I clean that plate! You did real good, but are you working on your food tossing techniques so you can throw a piece of chicken across the room like the guys inner Hibachi restaurants?
Hot damm, now that’s a 🔥🔥🔥🔥 meal right there Brotha. Lol I’d say set me up with a plate but like you guarantee there are NO TO-GO boxs 🤣👌. I think I need a few more cooks under my belt before attempting this 1. You make it look so easy, but I’m sure it’s the right temp and also the timing. Another banger y’all, Cheers 👊🏼😎🤙🏼
I will say this...once you break down into 3 different cooks...it gets easier to complete...the biggest advice in this cook is to have all ingredients measured and cut and portioned...really helps
Have you ever tried velveting your protien in baking soda? I would be interested in your thoughts. (Marinate chicken in about a tablespoon of baking soda for about 30 minutes, then rinse completely).
@@TheFlatTopKing Just a tablespoon of baking soda. Massage it in pretty good. Let marinate for about 20-30 minutes, then rinse well. Pat dry. I have only done it with chicken for stirfry.
@@TheFlatTopKing I'm looking at getting a griddle specifically for that. :) my husband is Indian and I love Indian food. I think I'll be able to make some awesome dry sabzis but dosa I have never been successful at. I always figured cuz I needed more room. Let's see ... mine always come out mangled indorrs anyway.. :)
Laziness. Same reason why I got rid of the Camp Chef. Just get tired of moving just to film. I like the Blackstone better right now. I like that we can film facing you with the Blackstone vs Pit Boss is backwards because the hood. The height fits perfectly with the rolling bench with the side tablesI have. You might be looking into this wrong.
I make a solid chicken fried rice that the family loves but I think you just helped me take it to another level with that sauce so thanks. One question I have is what are the amounts of the ingredients for the sauce that you used? Just found the ingredients, not the measurements. I know it can be made how we like but it's nice to have a starting point. Anyhow love all the videos keep up the mouthwatering work.
We had documented this in multi videos...in a nutshell one had to go...when I choose my pros and cons....it was the one...honestly cooking on 3 at a time was horrendous..all the moving..no space on the back deck etc
I just checked speed and site awareness....its all good on our end..have you tried to refresh or completely get out and come back in...we get daily reports and can test immediately
Not correcting you by any means but I had a pro-Hibachi Chef Tell me….”salt to taste, soy sauce for color”. Always stuck to that rule as some in the family don’t care for soy sauce
I have both and actually prefer it...but in our Japanese Steakhouses they dont use it...I think thats why my family says they like mine better...i have done videos with them in it...absolutely use em...both for sure
"crispy on the rice"................I'm with ya, that's why we fry rice.........otherwise it's just rice pilaf. Okay, now, if you're gonna do restaurant style "hibachi" you gotta flip a chunk of protein into the top of your chef hat.........c'mon man!
Wow that's a lot of rice. But it looks great. About those folks who bitch and whine about things not being "original " or "authentic " I say get a life. ALL dishes can use some adjustment to be improved or be made differently so as to not get boring. So to this dish I would recommend two stalks of celery chopped thinly. Celery is a flavor booster. It's from the naturally occurring MSG. Hmmm, Msg. That will give the whiners something to complain about. 😃😂🤣😅😆😋 Anyway great video, have a great day 🌤.
Haha. No joke here, I thought I was "allergic" to msg after working at a Chinese restaurant when I was 14 (bus boy, dish washer). Got to where I would only eat the egg rolls since they came in frozen and it wasn't on the label. Came to realize the food reaction was actually because of the sanitary condition of the kitchen and the 2 cooks... Oh, the stories....
@Brad Campbell yuppers on the restaurant conditions. And not because it was Chinese but just a bad restaurant. It's amazing how many restaurants are poorly run. Msg is a wonderful flavor booster. And it comes naturally from many foods. Dairy, mushrooms, celery, oh heck the list goes on. In fact it's very difficult to not eat something without msg. Have a great day 🌤.
Holy buckets Neal! That looked absolutely delicious. I love doing stuff like this on my Blackstone. Don't worry about the haters, we're all here because you are you. And your dad being anti salt must be part of where I got my salt addiction. I'm takin up what he's not eating, I eat enough in one day to give 5 people high blood pressure just because they sit next to me. Great video and Happy New Year.
Ignore all the hater comments Neal & Amy.... most of us in here prefer that you keep doing you, because we like how YOU guys do it. Over 65 thousand subscribers agree.
Well thanks bud...I appreciate that
Well said, I agree
I was about to say the same thing, ignore the keyboard warriors!!
I truly appreciate what you do. It's like having a friend standing next to my new griddle, showing me what to do, what NOT to do, giving me tips. My family also appreciates what you do - they benefit from the recipes about 3 times a week. Press on.
So thankful Jeff. Much appreciated
You knocked this one out of the park! I have never thought to add zucchini to my fried rice, so I appreciate that great suggestion.
You are so welcome...thats how they do it around here...
Neil! I was totally expecting the onion volcano and the egg trick. Next time it’s a must! Great video thank you!
ahahahha when we started this journey and did our first hibachi cook we kinda did but thought it might come across as mean....maybe not but I just stayed cleared...now what I do off camera...ahahhahaha
Holy buckets Neal! That looked absolutely delicious. I love doing stuff like this on my Blackstone. Don't worry about the haters, we're all here because you are you. And your dad being anti salt must be part of where I got my salt addiction. I'm takin up what he's not eating, I eat enough in one day to give 5 people high blood pressure just because they sit next to me. Great video and Happy New Year.
hahahaa i hear ya...thanks for the support....sometimes you cant even season your eggs right.....just part of it I guess
Deliciousness is what it is. Add whatever YOU like! Great video as always brother and now I’m starving!
You got that right! Thanks Jake
I made this for my second attempt on the Blackstone. It was absolutely delicious even though I made revisions to low carb alternatives. Watching your videos gave me the confidence to use the entire griddle surface to make the fried rice and chicken with the sauce. You all do a great job.
That is music to my ears...truly...even the idea of revisions...to me thats what its all about...Thank you very much....
No disclaimer is needed. Got my 36-inch Blackstone yesterday. Need to assemble it. You're the reason I need to season LOL.
ahhhhaaa Hey congratulations...reach out if we can help
Love yalls video's haters make you stronger.
haahaha good lord....cant even add salt the right way sometimes..ahahahah thanks Gary
I just printed out the recipes and I’ll be heading to the store tomorrow.
Perfect...make sure that rice is a day old...it really helps cook better
Looks good .. A tip that I used just enough water so the rice isn't soupy and dries out faster. Add rice to the cooker and just enough water to come up to the first joint on ur index finger, makes perfect rice. Another tip from an hibachi chef who told me salt and pepper for flavor and soy for color and to use salted butter, works great for me. Just a slightly different way. Love the vid, thanks for sharing
in the process of making an epic fried rice video as we speak...
No matter what you call it, it looks great and like always say, if you like it, it's not wrong. Might not be the way others do it, but as long as you and your family like it, it is the right way!!
This is the way
Preach it Butch....thanks bud
Don’t worry about what to call it. Some chefs call it hibachi, some call it teppanyaki. At some Japanese steakhouses we use teriyaki for the chicken and at others we don’t. There’s inconsistency even at the pro level. Do your thing bro! 🤝🏽
I really appreciate that..
Got a Blackstone yesterday and tried this out. A few grill management tweaks when it comes to heat to get some better crisp, but it went well! Thanks for the video.
Good stuff!
Great job as always man. Cant wait to see how many recipes I rack up from you from now until Spring and Summer arrives 🙌🏽
OOOHHHH I hope a ton ahahahahaha
You keep doing you. It's what makes your channel so great. You know there are always gonna be people like that no matter what haha food looked absolutely amazing great cook!
Thanks bud...I appreciate the support
I have a theory that many refer to this as hibachi instead of teppanyaki because it’s easier to say😂 Those crispy bits on the rice are the best👍😊
Well as you can see its hard for me..ahahaha yeah that crispy rice is literally my favorite and the touch of the Yum Yum sauce
Made your teriyaki wings, they were fantastic and had leftover sauce, injected into Thanksgiving turkey
Deep fried the turkey
Yummiest Turkey 20 year's of Turkey cooking
Keep up the wonderful video and recipes
Hey thats a weird combo but absolutely love the idea...you dont see much of that idea..maybe next year we can do something
Always learn SO much from your content - thank you!
Awesome, thank you Cal
That's one of those dishes that looks complicated, but is really very simple.
Perfectly said Howard
Made this last night, I also added steak, Sauce works great for both. Everyone loved it. Thank you!
Awesome...love steak that way as well...mostly people don't do it and only use soy sauce.....but like you we love the steak in the teriyaki sauce
I just got my Blackstone and haven't used it yet, This may be my debut cook, That recipe looks so good
HEY thats awesome...please let us know how it goes...
Ohhhhhhhhh..... another video to drool over. I`ll just go ahead an lick the screen ahead of time 😛
hahahahaha automatic screen wipe
Looks really good, I definitely have to make this dish. Thanks!
Thanks Kirk
Moved into my own place last week, going to buy a blackstone today. Thank you for the video keep up the good work.
Rock on! Good luck...reach out if we can help
Oh my yum. I love doing hibachi ❤😊
Yes Mam...the yum yum sauce is key..hahahah
Ya make it look so easy, nice job. Happy New Years
Happy New Years bud...thanks
I've come to love cooked cabbage in my stir fry. The sauce looks great, I may try the this Sunday
I hear ya...love a little as well...
The sauce for the chicken was amazing thanks for the recipe
TY
Great job
TY
I add a little sesame oil to my rice but other than that pretty much spot on. I have a heart condition so I use a lot of low sodium things and it can be challenging to make things taste great with low sodium. Looks amazing.
Great addition Richard....
Agree! The tiniest bit of sesame of oil will up the flavor SO much!
Doing this tonight for first time. Thanks for sharing... exactly what I was looking for!
Awesome...cant wait to see if you like it.
I’m absolutely fine with the way you prepare your cooks Neil, block out the noise haha 😆. This is absolutely amazing! Enjoy your cooks, Hope you and your family have a awesome New Year 🎉 . Cheers 🥂🍻
Glad you enjoy it bud...Happy New Year...
Another banger!! Thanks for this video big dawg
👊👊👊🍻
That looked fantastic, as always.
Thanks Keith...
Amazing video as always, everything looked exceptional!!! Crowning touch though...that yum yum sauce at the end, perfect dude!!
Oh, and...I had a Sonora Dog for the first time the other day and all I could think while I was eating it was, I bet the Flat Top King would do a killer version of this!!! Would love to see your rendition!!
I will have to look it up..not familiar with it...
Thanks so much!!
Love watching your videos
Thank you
Lookin good in the neighborhood guys!!!
Thanks Zeb...Happy New bud...
Another wonderful cook Neil.
Thank you kindly
I loved this recipe from this side of the pond👍👍👍have a great new year, look forward to you hitting 100K subscribers🙏🏻👏👏👍😎🏴
ooohhhh man lets hope...thanks bud
Another masterpiece 👍👍
Thanks Lloyd we Definitely enjoyed it
Thank you for sharing.
Looks pretty good. Only thing I'd really add is seasme oil.
I know I’m behind watching these videos but that dang blizzard set me back several days. Anywho, that’s some really tasty chicken teriyaki with the grilled rice and veggies. Looks amazing Neal! Over 10,000 views on this video….that’s awesome! Happy New Years to y’all! Cheers!
Thanks Jay...we are catching on....i hope anyways
@@TheFlatTopKing you're definitely catching on!
Outstanding! Will do it soon.
Yes sir...
I don't give a damn what you call it, that looked awesome! Another great vid and another recipe to add to the collection 👍👍👍
hahahah thats how I feel..
❤this looks amazing!!!!!
Thanks Kris
THE king
Dang Dude!! This is awesome!! Love the way you did the rice! What time's dinner at??
hahahha that never made the refrigerator haahhaha
Making me hungry!! “GBO”
Todays a big day for sure...GBO
great cook!
awesome.
Hello, Mr. Flat Top King looking good👌🏾❤
Hey thanks so much...
Hey brother, I really enjoy your videos. You talk about hot spots a lot,,on the cold rolled steele and the ceramic, Pit Boss. A great way to define hot spots is setting the griddle (any griddle) to low and letting it go for a bit. Then cover the grill with slices of bread,,,let them cook for a bit, flip them over and you can see the hot zones, based on how brown the bread is. Do the same thing at high heat and you will be completely educated on the heat zones of your griddle,,,,and as you know every griddle is different. Maybe an idea for a future griddle.
although I understand stand I dont believe in putting the griddle on high...way to much heat...so lets work together...do you griddle on high..what would be the advantage of turning on high to see different results in not using high...what results did you see after turning to high...
@@TheFlatTopKing i'm in full agreement with you. I merely suggested using the high setting for the bread demonstration, in the event you wanted to make a video of that. The only time I ever put the griddle on high is if I'm using it to reverse sear steak that I just pulled out of the oven.
@@markwilkins9048 oooooohhhhh got ya. Thanks bud
Switch to medium grain sushi rice and add MSG, it will up your game. Looks really great though.
I will look for it...honestly I dont think I have ever used actual MSG...not scared but just something I haven’t picked up...Thanks Brian..
@@TheFlatTopKing i just get accent from sams
Yum
Thanks Frances
I cook in my garage when it’s cold.
Gotta look for that kikkoman stir fry sauce instead of straight soy sauce 👍🏼😋
That does look really good! Time to fire up the Blackstone I guess.
Absolutely...that time of the year for sure
Another great one Neal, and as a fellow rice lover, boy could I clean that plate! You did real good, but are you working on your food tossing techniques so you can throw a piece of chicken across the room like the guys inner Hibachi restaurants?
hahhhahahhah along with onion volcano, egg roll. and butter fly
Hot damm, now that’s a 🔥🔥🔥🔥 meal right there Brotha. Lol I’d say set me up with a plate but like you guarantee there are NO TO-GO boxs 🤣👌. I think I need a few more cooks under my belt before attempting this 1. You make it look so easy, but I’m sure it’s the right temp and also the timing. Another banger y’all, Cheers 👊🏼😎🤙🏼
I will say this...once you break down into 3 different cooks...it gets easier to complete...the biggest advice in this cook is to have all ingredients measured and cut and portioned...really helps
@@TheFlatTopKing thank you Sir 🤙🏼
Definitely going to make this! Gonna add mushrooms to my veggies and sprinkle roasted sesame seeds to my rice. Thanks!
love the toasted sesame seed addition...great additions
Soy sauce for color salt for taste that’s what makes a good fried rice.
Absolutely
Have you ever tried velveting your protien in baking soda? I would be interested in your thoughts. (Marinate chicken in about a tablespoon of baking soda for about 30 minutes, then rinse completely).
I have not and I want to....is it that simple...can you give more specifics
@@TheFlatTopKing Just a tablespoon of baking soda. Massage it in pretty good. Let marinate for about 20-30 minutes, then rinse well. Pat dry. I have only done it with chicken for stirfry.
@@schitzngigglz well what where your thoughts. Worth doing all the time. Game changer? Just ok.
@@TheFlatTopKing I do think it changes the texture for the better.
I challenge you to do something Indian like dosa, lemon rice, bhindi fry ... and/or a chicken kabob with tandoori spice
I would absolutely love to...although I have no experience with Indian...I will look around and see what I can find...thanks for the idea
@@TheFlatTopKing I'm looking at getting a griddle specifically for that. :) my husband is Indian and I love Indian food. I think I'll be able to make some awesome dry sabzis but dosa I have never been successful at. I always figured cuz I needed more room. Let's see ... mine always come out mangled indorrs anyway.. :)
Hard rice is not good but your food looks great
ahhaha it froze...out in the 15 degree weather...
Where can i get the plater you use. Great videos!
Just plate we have...nothing special..
Ahhh got cha! If the ceramic pit boss is so great why do u use the this grill more???
Laziness. Same reason why I got rid of the Camp Chef. Just get tired of moving just to film. I like the Blackstone better right now. I like that we can film facing you with the Blackstone vs Pit Boss is backwards because the hood. The height fits perfectly with the rolling bench with the side tablesI have. You might be looking into this wrong.
I make a solid chicken fried rice that the family loves but I think you just helped me take it to another level with that sauce so thanks.
One question I have is what are the amounts of the ingredients for the sauce that you used? Just found the ingredients, not the measurements. I know it can be made how we like but it's nice to have a starting point.
Anyhow love all the videos keep up the mouthwatering work.
Wer have the recipe available on our website...just look up Theflattopking.com
Great video. How come you don’t use the camp chef in your videos anymore.
We had documented this in multi videos...in a nutshell one had to go...when I choose my pros and cons....it was the one...honestly cooking on 3 at a time was horrendous..all the moving..no space on the back deck etc
Totally understand. Keep up the great videos.
If you did have left over. Would you rewarm on the Griddle?
You absolutely can...maybe a dome and just a splash of water for steam so its not so dry
Can I marinate the Chicken with that sauce the night before ?
I would be worried about the citrus actually cooking the chicken...
Can you please publish the recipe for your Hibachi Sauce
We do have it available on my Website...theflattopking.com/blackstone-hibachi-chicken-recipe/
I saw the list of ingredients for the recipes, but I could not find the Quantities of each
Man, I am so sorry, I DID find the information. PS You are GREAT on responding so quickly, Thanks for what you and the wife are doing for us novices
@@danlycans5307 No problem...thanks for reaching out
Christmas hoodie? :)
Man I like it so much I have a green one too...and just ordered the Black....hahahahah
Thanks for your Service. Where were you stationed?
a few places all east coast Norfolk Va...
Glad to see you cooking in the cold. I griddle in the garage with the door cracked. I'm in the Chicago area.
@@TheFlatTopKing I was stationed on the USS Forrestal CVA 59 from June 1972 until Dec. 1976.
You heard from Brad lately?
uuummmmm not lately but we havent reached out...you
Fun cook... But no onion volcano??
ahhaah butterfly,,,,egg roll...
Your web site doesn’t work to many redirects
Not sure what you are saying...
I just checked speed and site awareness....its all good on our end..have you tried to refresh or completely get out and come back in...we get daily reports and can test immediately
Not correcting you by any means but I had a pro-Hibachi Chef Tell me….”salt to taste, soy sauce for color”. Always stuck to that rule as some in the family don’t care for soy sauce
Thanks for sharing!
Habachi? Heeeeeeebachi
Wait....no oyster sauce or sesame oil?
I have both and actually prefer it...but in our Japanese Steakhouses they dont use it...I think thats why my family says they like mine better...i have done videos with them in it...absolutely use em...both for sure
peas carrot better then zuchini
17° and you are in a Hoodie with sleeves up ? Something is wrong with you brother 😉
That griddle gets hot....
"crispy on the rice"................I'm with ya, that's why we fry rice.........otherwise it's just rice pilaf.
Okay, now, if you're gonna do restaurant style "hibachi" you gotta flip a chunk of protein into the top of your chef hat.........c'mon man!
hahaaahha onion volcano...egg roll...butterfly...
Wow that's a lot of rice. But it looks great. About those folks who bitch and whine about things not being "original " or "authentic " I say get a life. ALL dishes can use some adjustment to be improved or be made differently so as to not get boring. So to this dish I would recommend two stalks of celery chopped thinly. Celery is a flavor booster. It's from the naturally occurring MSG. Hmmm, Msg. That will give the whiners something to complain about. 😃😂🤣😅😆😋 Anyway great video, have a great day 🌤.
Thanks Victor...I honestly did know that about MSG and Celery...
Haha. No joke here, I thought I was "allergic" to msg after working at a Chinese restaurant when I was 14 (bus boy, dish washer). Got to where I would only eat the egg rolls since they came in frozen and it wasn't on the label. Came to realize the food reaction was actually because of the sanitary condition of the kitchen and the 2 cooks... Oh, the stories....
@Brad Campbell yuppers on the restaurant conditions. And not because it was Chinese but just a bad restaurant. It's amazing how many restaurants are poorly run. Msg is a wonderful flavor booster. And it comes naturally from many foods. Dairy, mushrooms, celery, oh heck the list goes on. In fact it's very difficult to not eat something without msg. Have a great day 🌤.
You don’t flip veggies into your wife’s mouth with the spatula like the hibachi specialists do? I’m disappointed!
hahhahaha No...that would be funny though...
@@TheFlatTopKing 😂😂love the content man keep up the awesome work
Man’s thinks he is something doesn’t he lol
not at all...
Holy buckets Neal! That looked absolutely delicious. I love doing stuff like this on my Blackstone. Don't worry about the haters, we're all here because you are you. And your dad being anti salt must be part of where I got my salt addiction. I'm takin up what he's not eating, I eat enough in one day to give 5 people high blood pressure just because they sit next to me. Great video and Happy New Year.