This has been great, watching you and your wife do these. Thanks for the tip about slicing meat. Your knives are sharp, could you do a short vid on the care and sharpening? Glad to see another vet who's proud and loud about it. To bad you were Navy, but I guess not everyone was crazy enough to join the Army.
HAHHAAHHA yeah we will look into the knife thing....as far as the Navy My 2 best friends were joining I was supposed to go to college for baseball...nothing big time but still....I wanted to be with them so we all three joined together..1 was stationed in Oceana va...va beach and the other one was in Norfolk va on a ship and after A school I picked that ship to be with him...
Neal, you've got a relaxed yet non pretentious professional way about you. Your videos (the couple I've watched but will go through all of them) are home spun yet effective art. God bless you, you deserve whatever success comes your way. I was especially touched by your feelings about your military experience in the FTG600 seasoning vid. I'm fortunate to still be in contact with some of my buds from over 50 years ago when we were flying up and down the Ho Chi Minh trail doing our thing during very different times. Don't lose those relationships with your shipmates, they are priceless. I hope your viewers appreciate the skill you pass on, sometimes it's subtle, but if they can grasp it, so valuable. You've obviously been there, done that. BTW, your bride has earned a raise. Her camera work is a solid compliment to your cooking skill as she focuses on the the correct things.............not you.............:). And her running commentary is timely, you guys obviously have a solid relationship and make a good team. Keep up the good work, hone your craft, and I look forward to learning more from your efforts. Thanks.
I'm definitely going to try this with chicken. I don't have a grill but I'll make do with what I have in my kitchen. Sometimes you have to improvise. Excellent cooking. Nellie is so adorable. ❤️🐶
Another great video. One simple thing you do and I do is mix the meat, cheese, and vegetables together before adding it to the bread. I see so many videos where they have a layer of meat, veggies, and then the cheese. May sound trivial, but it makes a difference to me.
Looks Great! I just got my Camp Chef FTG600-3. Took about 1 hr to put together. Your video has really helped me. Thanks for taking the time to demonstrate the cooking and techniques that you do.
I agree 100 percent. I love how he teaches you how to be a cook. I’m an ok cook but it’s nice to see the techniques as I’ve never been formally trained for cooking.
Glad I found your channel. Go Navy! As an old JarHead I consumed many a great meal in a Navy chow hall and on board ship. Lots of great memories and great chow. You Navy boys always fed us well. I recently purchased a Blackstone 22” griddle with the hood for our 5th wheel. I spent 4 hours seasoning it with thin layer after thin layer of avocado oil. Now she is as black as coal and as slick as a baby’s butt. With the griddle, my RECTEC trailblazer pellet grill and my Chargriller Akorn Jr Kamado charcoal grill I can cook, smoke and grill anything I want at the campground. I’m looking forward to going back through you videos and look forward to you future videos.
Hey Bud! Thanks for the kind words. It sounds like you got it made with that 5th wheel set up. Now all you need to do is start your camping youtube channel. I keep in contact with a lot of people from my NAVY days thanks to social media but there are a couple of Marines that taught me a ton while we were deployed together. It would be nice to catch up with them. The 23 MEU
Just found your channel tonight. I was searching for how to season and cook on our new Camp Chef flat top. So enjoying your videos. I’m seasoning our grill tomorrow!
Karen Woodall Glad you hear it. So far I still love it. Honestly I haven’t used it as much as I thought I would but..... it’s so dang hot outside. I keep telling myself once it cools down.
I'm getting this griddle for Christmas. And man, I cannot wait. Glad I found your channel. I rarely find cooking channels on youtube that I actually like, but you've earned a spot. Lol
Im thinking about this griddle too.. all my buddies have the other brand but this one has better reviews. How do you like the griddle after getting it?
I cooked this last night and it was fabulous. I have a Dacor 36” grill and I purchased a “Little Griddle “ stainless steel griddle. Watched your video a few times, purchased the items you recommended, including the Horseradish Cheddar and made the dish. I wasn’t totally sure if I was doing it all correctly but I suppose I did because my wife ate the whole half of sandwich. Just need a better handle on the griddle temperature and I think it will be a big success. Thanks great video.
New subscriber here! I am obsessed with your videos. I am looking to get my husband a flat top as a just because gift and because of course I want one also. I am torn between this one and the Blackstone though. I haven't decided but can't wait to try out your family's recipes. I also love the commentary that your wife does. I can't wait to watch my husband cook also.
Awesome! Thank you! I have several videos that dealing with camp chef. I am not endorsed by camp chef so its my opinion only. I love Camp Chef. I have never wavered from that. I have cooked on the blackstone and there are some differences but if you had not cooked on a camp chef first or often you would hardly notice then. Any questions just reach out. Thanks for the kind words.
We live close enough to philly area (1hour away)we like the way the local hoagie shop cooks theirs as opposed to the "cheesesteak places" You cook yours just like the hoagie shop does it. They look like they turned out great. Not sure if your a fan of ketchup or not? If you are cook ketchup in near the end the flavor is so much better then just drizzled on. Enjoy your video's just got my camp chef griddle set it up and seasoned it.
I understand this video is 3 years old but you go from hellmans mayo back to dukes. Pick one or the other. I'm from the south we like dukes then you keep going to hellmans. Which is it? I like hellmans and will always use them. Just curious? Gotta call you out. Sorry
It was good but lately I have been on a roasted garlic kick. I think that would have really helped out. Im not familiar with Cooper Sharp. Can you explain or point me in the right direction.
Now you get it to get a handle for that maybe you can use the earth magnet from Amazon they also sell pot handles that you can pull right through that stainless steel dome or you can buy a dome from Blackstone and Walmarts and all the utensils Blackthorne sells
I’m happy to have found this channel. Everything you said made a lot of sense and your heat control was flawless. There is one thing I would like to point out though, it looks like you are cutting the filet along the grain and not against the grain. But other than that, great presentation and delicious recipe. Can’t wait to try it!
Those look absolutely delicious, those beast steaks should have been eaten on their own, but if you have the money, why not. I sure will duplicate this with serloin steak, I just love horse radish on beef, those were master pieces.
I am not the biggest fan of an original. I also like to change things up some to let people think outside “box”. No doubt the ribeye is the way to go. 2 out of 10 Top Rated Cheese Steaks in Phiily do not use ribeye. I happen to love a Filet for a Philly Style sandwich. But who am I kidding i love it all. Look at my waist line. Hahah.
I want to save this comment forever. Thanks for actually saying your from Philly and like provolone. I have gotten taken to the woods over this video because its not ribeye or cheese wiz. I always thought there are so many combinations to this dish but so simple. No I couldn’t find any Amoroso rolls. Hard find in East Tennessee.
I think it varies on what you are cooking. I typically use one spatula and one dough scraper. Clean as you go kinda thing. Plus in videos I usually dont cook alot of food which is easier with one. And to be brutally honest there is not many things i can do left handed😄😄😄
NO not really I think alot of times its about either price or just trying something different. If you follow me you will notice in a ton of cooks that I like to experiment...
I have a poor mans burnt end nacho. Its in the Weber Summit Charcoal Grill Playlist. I know its not flat top related but it gives us ideas. Anything special you want to see ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-U1Lx1uO9Z_M.html
Pat's and Genos. Plus some off the path strip place that i thought beat both hands down. They made theirs to order and used a beef shoulder not ribeye and I thought the flavor was on point.
Not a fan of whiz... there are 2 places claiming original status. Like the juicy lucy in my hometown of minneapolis.. matts and the 5-8 club.. now we have several others. Im a matt's fan
Try is out. Remember It's not a philly cheesesteak its a cheesesteak. Filet and cheese equals cheesesteak. I have a authentic Philly style cheesesteak in my videos. We made them for appetizers and put them on meat. Watch that video and let me know what you think.
