Cooking all the things on a flat top grill, a charcoal grill or in a cast iron skillet. I've cooked in a wide variety of kitchens... from a ship's galley in the US Navy where I pumped out 3 meals a day for 3,000 people to the kitchen of a high end steakhouse. But my favorite place to cook is right on my own back deck with my charcoal grill, gas griddle, and cast iron cookware. And if I can combine charcoal grill and my flat top griddle, then that's even better!
I'll teach you how to take basic grocery store ingredients and turn them into an amazing meal, by using new cooking techniques or flavors that you hadn't thought of.
These are my two cooking mantras: 1. Never Trust a Skinny Cook 2. I try to enhance the flavor not change the flavor.
For more information check out my website theflattopking.com/
Watched a bunch of your other videos. Wish I would’ve caught this one before I did my seasoning. On the 5th coat threw down a bit too much oil and while wiping it around oil splash up from a corner and got me right on one of my eyelids. Lesson learned. Then first cook tried one scrambled egg just to find out I had one small area that still was not non stick. Eggs still turned out good. Cleaning it was a pain. Followed your tips and now we’re cooking😂
Thanks for the tips. Wife bought be a BLACKSTONE and I used it only a couple of times and now it’s rusty. Just bought the stuff to clean it and I wanna get into cooking on it more. Hopefully I can get a hang on this and can learn a lot.
I had to laugh when I heard "You know one thing we forgot?" I knew right away, AGAIN it was butter, like in a tailgate video. LOL Another great video, thanks, Neal and Amy. HOOKEM'
I like the refrigerated hash browns, but I dry them thoroughly in a tea towel. I add a couple egg yolks, a dash of olive oil, salt, pepper, garlic and onion powder. I fry them in olive oil and butter but with a lid on the pan. Based on another of your videos, I will try frying without a lid so the moisture escapes better. Usually, 7 or 8 minutes on the first side and 5 on the flip side will be good. Sometimes I add goodies like cheese or diced meat to the top after the flip.
Back 40 yrs ago it didn't go this smoothly. A small gas grill and a firepit. Today the cooks have more "stuff" to use. This is awesome. More of these camping videos please.
Ingenious use of leftover items Boss! Damn shame it was raining. Otherwise you could have had a campfire to stick a foot in while eating the pigs in a blanket 😊. Glad you had a great trip.
So you are undercooking the burgers at first because they will cook so much more when searing. I like Tavern Burgers - I like em thick, juicy, pink in the middle with a good sear all around it for that good charbroil flavor. I use the recipe from the New York Times Tavern Burger article found online. Problem is It's not consistent. I can over cook the inside and or ruin the outside sear easily and not sure why. I'll have to try your technique although I'd need to sear the sides too.
I can't believe you skin the potato. The skin is the best part of a potato! Next I never rinse them the starch binds them together. Then I add sliced onion then season with salt, pepper, garlic then fry in a hot greasy pan till crispy on the outside, flip once = Crunchy outside gooey potato heaven on the inside......
We have been camping for 40 years and have always loved it. We are from Louisiana so good food is essential we just bought a blackstone adventure package and we are looking forward to this series thanks for sharing
I got married in Severville in the old Temples Feed Store that use to be in the middle of town near the Dollywood Statie. I believe it is now the police station. Diggin that table. I have been looking for a griddle didn't even know Weber made them. Glad I ran across your video. New sub, looking forward to your camping adventures.
