This is definitely my first thing to make when I can pull my griddle back out! I so, so wish that I had a covered deck during all this rain. I love steak ... and I really love Hibachi steak.
You're doing something right with you video's! I've probably watched 10 videos on Hibachi, and a couple of them were yours, and i still watched this whole video! I was wondering if you got a recipe using the humble can of SPAM. I like taking the flat top camping and sometimes it's a struggle to keep meats cold when out in the Tent. Anyways, thanks for all the great videos. I appreciate you guys.
Looks fabulous! But with all those amazing ingredients, do you really need the yum yum sauce? I guess it’s personal preference, but I do mine without the sauce and I love the Asian flavors! Great video as always!
I’m new to your channel and just bought my first griddle (Blackstone 36). I have read up on all your very helpful details. One question I have is that everything I read from you said no need to ever put your griddle on high unless seasoning. Any reason why that changed here and you have the middle burners on high? Just curious as I would like to continue adding to my knowledge. TIA
The difference in griddles are alarming..the more I cook on different brands and models the more we learn...Some griddles need high...others are hot enough on med...really just depends on what you are cooking and what brand/model you have...
@@TheFlatTopKing The reason I say that is because I posted that one time and then she made a big deal and you made a big deal of featuring her in the next few videos. It was kind of obvious to me 😁
@@texasrefugee7888for one if u said that once before and it wasn’t taken kindly then why say it again?? For 2 (assuming that you are correct) how do u know he didn’t make kindly to it?? Seems to me like you might be reading to closely into it but even if you are correct it seems weird to post the same thing again lol….
This is definitely my first thing to make when I can pull my griddle back out! I so, so wish that I had a covered deck during all this rain. I love steak ... and I really love Hibachi steak.
Thanks for sharing with us Neal and Amy. This is another great recipe. Fred.
It's really helpful when you sprinkle in the burner setting throughout the cook. Thanks!
Absolutely amazing looking. Thank you.
New subscriber and just purchased my new 36 inch griddle. Nice channel. Thanks for all the info.
Appreciate you, enjoy the channel.
You're doing something right with you video's! I've probably watched 10 videos on Hibachi, and a couple of them were yours, and i still watched this whole video! I was wondering if you got a recipe using the humble can of SPAM. I like taking the flat top camping and sometimes it's a struggle to keep meats cold when out in the Tent. Anyways, thanks for all the great videos. I appreciate you guys.
Pure delicious wizardry! Flavor on flavor. Nice work Neal.
One of our favorites. Looks great
One of my favorites. Need to try that homemade Yum Yum sauce👍🏻👍🏻
One word - "Amazing" - Thanks - Cheers!
Loving the yum yum sauce.
Enjoy watching your videos, thank you for sharing.(Don't have a griddle yet but plan to get one this next year)
You always make it look so easy, and BANGING looking, well done
You’re a thorough teacher and that’s a good thing😃
This looks fantastic 🤗
Thanks 😊
Appreciate it...glad you enjoyed it
we have it at least twice a month we love making our own at the house!
I would love to see you do this on the flat top insert!
Looks Awesome Guys!!!☺
Definitely one of our favorites. Great video. GBO.
GBO!! Thanks for watching.
Once again , Everything looks amazing 8) 😀
Excellent
Very good demonstraion, really helped me! Thank you!! Melaney from SoCal
Appreciate it Melaney...cheers
I agree completely about the rib eye. The tastiest steak out there.
100
My favorite thing on the Blackstone! 💯
Yum Yum get you some! I do love me some hibachi…. Nicely done, mate!
Appreciate that!
I like your half in, half out egg method👍😊
Sounds like the dog is ticked off about missing the Hibachi beef :) Your rice looks so great!
ahhahh
Looks fabulous! But with all those amazing ingredients, do you really need the yum yum sauce?
I guess it’s personal preference, but I do mine without the sauce and I love the Asian flavors!
Great video as always!
awesome!
Scared to try fried rice i want to try this
No doubt first few times are a learning curve...good news its still editable while learning...ahahaha
Impressive.
So delicious😍😍😍😍😍
Thanks so much...glad you enjoyed it
@ Absolutely👍👍👍👍👍
Hello 👍🏾that looks soooo good😋😊yummy
I know right… can’t wait to make it again!
The steak looks amazing...but I agree about a ribeye!
I’m new to your channel and just bought my first griddle (Blackstone 36). I have read up on all your very helpful details. One question I have is that everything I read from you said no need to ever put your griddle on high unless seasoning. Any reason why that changed here and you have the middle burners on high? Just curious as I would like to continue adding to my knowledge. TIA
The difference in griddles are alarming..the more I cook on different brands and models the more we learn...Some griddles need high...others are hot enough on med...really just depends on what you are cooking and what brand/model you have...
@@TheFlatTopKing gotcha. I just got a BlackStone 36”.
Why did you pour the soy sauce outside the rice, instead of of on it?
Goes back to the more traditional way of cooking in wok...the sauce reduces and then gets introduced to the rice..the term is Wokay....
HELP, I have a 28-inch Blackstone 2-burner. If I have 1-burner off and 1-burner on high, do I risk warping the flattop?? Melaney from SoCal
not necessarily....but extreme alternate heat like that could...i definitely would turn the other side on low...
@@TheFlatTopKing Thank you so much, Melaney from SoCal
Alot ot cooking on the Blackstone lately, what happened to the Weber Slate?
Dude epic
Only thing where’s the mushrooms
hahhaah did you watch....there are in there with the broccoli
Why did you do the soy on the outside? evener mixing?
When done traditionally in a wok...you would do this....it is supposed to reduce quickly and intestines the flavors...
You didn’t have the outfit on. The onion volcano, take the order and the Chinese squirt bottle. Lol
Ha! East Coast hibachi for sure. squirt bottle full of sake!
@ Absolutely. It’s the best🤣🤣🤣🤣. And the onion volcano
Why did you dump the soy sauce around the rice instead of on the rice?
it goes back to the traditional wok style...the quick reduction of soy...to give a wokay style flavor...
@@TheFlatTopKingbeen watching you a while and I think it’s the first time I seen you or any other person do it that way. So I was curious
Tell your wife not to feel insecure or jealous when I tell you she's lucky😊
Yup👍👍👍👍👍
hahaha not at all...she knows it....great balance she cant cook..and i love to cook
@ 👍👍👍👍👍
@@TheFlatTopKing The reason I say that is because I posted that one time and then she made a big deal and you made a big deal of featuring her in the next few videos. It was kind of obvious to me 😁
@@texasrefugee7888for one if u said that once before and it wasn’t taken kindly then why say it again?? For 2 (assuming that you are correct) how do u know he didn’t make kindly to it?? Seems to me like you might be reading to closely into it but even if you are correct it seems weird to post the same thing again lol….
Why do you call it Hibachi? Isn’t hibachi a cooking apparatus?
Looks great, but you confused me. Filet or sirloin? Looked like a filet.
its called Wagyu filet sirloin....im sure the eye of the sirloin...
Love the channel but we need to talk... So many small corrections to bring your stir fry to the next level..
What are some suggestions? I'm always looking for ways to improve!
try Wild Fork for meats, seafood, etc
heard good things about em