My navy sons extend their warmest felicitations to you for being one of the unsung heroes of the military, the guys who get the grub. The "culinary specialists" are up before everyone else to insure a hot and nourishing meal before starting work. They prep and clean all day, every day to get those favorite dishes for the crew at lunch and dinner. Here's to them, may they never lose their touch!
HAHHAHAHAAHA We had to do a retake because I couldn't not stop laughing. I coudnt do it the right way it just wouldn't come out the way i wanted it to. HAHAHA
Just found your channel a couple of weeks ago. I really enjoy your delivery method and helpful tips and techniques. Good stuff and I look forward to more of your cooks!
I dig it! Definitely got a nice crust, and I love the leveling feet on the cook top itself! You'll probably see this comment in April, 2023, so that's cool...
Made this for the first time tonight on my Camp Chef, and oh my goodness it was AMAZING. The Oyster Sauce took it to another level. It's going in the rotation for sure. Thank you!
Neil and amy, good video my friends I like fried rice .. I called my friend in Omaha we talked a little about the Quigley shoot in June and one of the meals we are going to cook is the one you just showed fried rice , we cook 6 nights in a row and for about 18 people, so THANK you Frank from montana....
You still got it. In Wyoming for my church I liked to cook for the high school summer church camp. It was a blast for me. Ton of kids 3 meals a day and i was beat by the end of it. OH MEMORIES
Now I want fried rice! A trick I use if I don't have day old chilled rice - spread rice on oiled sheet pan, spread out and place in the freezer for 30 mins while prepping everything else. Love your videos and your honesty. As for the Yum Yum Sauce: Try this... or buy a bottle. LOL 1 C Mayonnaise 1 Tbls Ketchup 1 Tbls Marin 2 tsp rice wine vinegar 1/4 tsp paprika 3/4 tsp garlic powder 3/4 tsp onion powder 1 Tbls sugar 1/4 cup water 1 Tbls melted butter
Neil. I want to first say that I am very new to flat top grilling, Regular grill, no problem. So saying that, I've been watching a lot of videos. Mainly yours. I just like the way you teach and explain things. So I started off easy with smash burgers. That was a huge success. Then decided that I spent a lot of money on this an needed to jump in all the way and make this recipe. Mind you I probably watched the video 20 times but it was worth it. It turned out AMAZING! The family loved it. I can't wait until the next recipe. Thanks for what you do.
I just got done making my own fried rice, and that's probably the thing you're missing. When you make YOUR OWN fried rice, you'll throw everything into it. For my part, peas and carrots (frozen), 1 red bell pepper, 1 green bell pepper, 1 green onion, whites only (not to be racist against the greens), chicken, and of course, rice. The greens of the green onion are for garnish. Looks great, tastes better.
Congrats to 100K ! Making fried rice tonight to celebrate and in honor of your accomplishment I put youtube on your channel today and hit play all and am just letting it play in the background as I work today (admittedly not my first time to do this) .
Perfect as always I've seen your blt video I actually made this sandwich over a year ago just messing around and came up with a triple S blt bacon stacked lettuce fried green tomato buffalo ranch sauce sweet Hawaiian bread sweet salty and spicy there is a method to the madness keep up the awesome work God bless yall
Love The Cajun Ninja and am diggin your channel! We just got our first griddle (blackstone 36in) this is the winner for our 1st griddle cookout! Thanks for the awesome recipes and keep ‘em comin 🤘🏻
Boy that looks delicious! I’m really impressed with that Flat top! Love me some chicken fried rice! Also digging the new intro and I get my sizzling fix at the end of the video! Nicely done Neal!
That fried rice looks great. Love the new Pit Boss griddle but man they are expensive. I'm sticking with my Blackstone 4 burner griddle. Your review of the PB has been the best of the bunch that I've seen.
Much Appreciated Brother. AIn't nothing wrong with black stone. Heck I am keeping my Camp chef as well. I just love the versatility between the 2. One is low maintenance and heats up quicker.
Pit boss has what they call the PitBoss Heroes program, they give a 25% discount to "Any past or current police officers, firefighters, military members, or military veterans in the United States or Canada." Helps cut down on the price if you fall in any of those categories. Still love my Blackstone, but it will be at the cabin. The ease of use and cleanup has made the PB our daily cooktop.
I have a 2 burner Blackstone and I love it! I just made shrimp fried rice and it was delicious! When you cook everything on the hot side you can push it to the other side to keep warm. The heat from the side your cooking on has the Blackstone warm perfectly on the other side. I love my Blackstone!!!!!!
At Benihana restaurant they’ve been making chicken fried rice on a flat top grill since 1964 !!! Instead of calling it a griddle the Chinese call it “teppanyaki”. Most Americans indirectly label it “hibachi” which uses completely different equipment and cooking methods.
Made this to exact ingredients you did in this video. Man this is not good! I am still full from all the helpings I had. I could not stop eating. My diet is going right out the window with your recipes lol. Thank you for sharing. This was amazing!!!!!!!!!!!!
I read Man this is not good and my stomach dropped. After reading I was like oh geeze thank goodness. AHhAHA yeah its a good one. How did you like the oyster sauce
@@TheFlatTopKing Hahaha, I figured it might be an eye catcher. The oyster sauce definitely added a little bit of difference. You described it best when you said just a little bit of sweetness but not quite. It's hard to describe. The wife has already put this dish back on the menu for next weekend. Thanks again for the video.
I was wondering about the left side of that griddle, but now that you showed us the way that burner is I totally copy on that! Great design I love how you can keep that side cooler. I’ll have to go back and check out your hibachi video to. Starting to love that pit boss!
Me and u both. Sneak peak. I made some awesome pizzas with the lid closed. Both healthy and not. I really like it. Tomorrow is ribeye steak and asparagus with potatoes on the pitboss
That looks awesome! 👍😎 What?!?! Of all people! I would have bet that you would have made your own yum yum sauce! I plan on making this as soon as my griddle thaws out. A few new tips that I have not used before. Thanks for sharing! 👍 🧀
I Just purchased my pit boss 4 burner ultimate griddle yesterday.. Ive been wondering if I chose wrong between buying that or a black stone.. many of my friends say you won't get that cast iron cook like a Blackstone.. and that got me doubting my decision on my purchase... Then i came across your channel and recent videos cooking on the ultimate griddle and you have definitely made me feel more confident that I made the right decision in choosing the pit boss! Hopefully it's not to big so I can take it camping! The 3 burner you have looks like the size I should of went with but oh well. But for the price i think it was work spending 50 more to get a little bigger. You also cooked the first two things I've been dreaming to cook on mine when it comes smash burgers and chicken fried rice! You made my day and i Just wanna say your smash burgers are the best looking on RU-vid on the new pitt boss griddle hands down. Oh and we are definitely gonna try that oyster sauce on fried rice! Been seeing this Bachan sauce everywhere might run with that too! AnywaysThanks for the awesome videos please keep them coming! Id Like to see breakfast on that bad boy maybe some omelets & pancakes crispy bacon and hashbrowns!
A lot of great comments in this one. Fast forward to the last sentence. Heck yes It will be filmed in the next few days no doubt. That for the kind words
Finally did chicken fried rice tonight on my pitt boss turned out awesome 👌 definitely a bit messy and a clean as you go cook but the smells coming off the griddle brought my neighbor over lol he said it smelt good 👍 made me feel good love cooking at home for my lady! Yum yum sauce with Sriracha is a must 😋 what a good combo thanks for the idea honestly never liked it at restaurants other than on my salad but I found a good one by Gary Hughes we both love it.
Wow! Great lookin fried rice 🌾! Funny the portions are exactly 💯 the same at our house lol! Are you used t using soft utensils? I'm kind of missing the chop chop sound!
Night and day. Do I miss the metal and my comfortable spatula absolutely and not to mention the banging and clanging, BUT like anything you get use to it. I have found a very comparable spatula and have not missed a beat. I am filming a spatula video today matter of fact for this same reason.
Killer Fried Rice Bro, i was super stoked you busted out the Oyster Sauce ✊🏼🧐! I use oyster sauce in my stirfry’s and i Only buy jasmine rice, and also glutenous rice when i make sticky rice. Lol, i about died when i saw Amy’s portion to yours 🤣😭🤣. Excellent cook Brotha 👊🏼😎🤙🏼
check target for frozen peas and carrot bags - the one place I found some... who would have thunk (yup, thunk) there was a shortage on pea's and carrots.. and. i used three eggs over the weekend for chicken fried rice. I found it needed four. That was with 4 cups of rice and two chicken breasts.
Great. Video, my wife is going to freak out when I show up with another cooking gadget, but she does enjoy my food. My oldest son is starting his journey into smoked meats. Hate he3000 miles away.
Thats a haul for sure...coast to coast almost...good thing about cooking gadgets is the the ability to introduce new foods to the family...at least thats who we sell it..ahhahaha
So far since I am right handed and most of my food stays to the right, and that the Camp Chef is located there as well it really hasn't bothered me. I also have not used it as much to really notice.
is there a reason you are not using the metal spatulas? I have to assume that griddles do not have a non stick coating. I just bought a Royal Gourmet griddle-grill combo and i am hoping that metal spatulas wont harm the surface because i bought the metal spatulas to use on it
Man thats cool i had no idea. My wife says it is the best one she has had. I guess we will be buying it more. Plus it was lower carb than the others as well
@@TheFlatTopKing Also, your local grocery store might have their ginger salad dressing as well. I’ve seen it in most states that I’ve traveled in. Give it a try!
I will be doing a knife video really soon. Just like spatulas all the pros and cons. Plus sharpeners. As far as the griddle same. I am trying to hold back to because i am really trying to puck and choose peos and cons. This is a tuff one. Its almost hard to compair because the units ate so different
Good morning, I have cooking 4 meals on my blackstone 36 and all of them have had and bad after taste of burnt oil to them. I am evoo. Any suggestions.
Thats why...evoo is not a good oil to use constantly on a flat top because the heat gets to hot...evoo is more of a quick light cook and has a low smoke point...i use avocado oil. Its neutral and has a high smoke point. plus most people dont know but you are seasoning wither before during or after and if you are constantly using evoo thats where the problem is. If you use a high heat oil and cook with evoo and finish with a high heat oil you can do that as well.
This really makes me want to try making this, but I have a family of 4, and I am not sure how to make so much for everyone, can you give some advice on how to make this for 4 people?
This exact recipe was based on four people....I always make extra for leftovers...Typically 1 cup cooked rice, 1/2 chicken breast, as much veggies as you want. Hey if you want way more chicken than adjust accordingly...or anything else you want or leave out
I am really considering buying one of the new PitBoss griddles and I’m curious how using silicon tools compares to using steel tools on a typical griddle.
Night and day. Do I miss the metal and my comfortable spatula absolutely and not to mention the banging and clanging, BUT like anything you get use to it. I have found a very comparable spatula and have not missed a beat. I am filming a spatula video today matter of fact for this same reason.
@@TheFlatTopKing Good to know. I thinking about the durability of metal spatulas; how much more challenging silicon ones would be in stir frys, pressing a smash burger down, and so on. Definitely looking forward to the video you're about to shoot
@@erichodges6559 I still use my regular metal press (since it never touches the griddle anyways) also using a piece of parchment or a silicon pad between the burger and press makes smashin just as much fun.
Fantastic vid! Do you use jasmine for everything, or just Asian? I use Jasmine, 75% of the time, Basmati, the other 25. I don’t know why Arborio always clumps and sticks for me….. Tips? I assume it’s a simple starch thing, and too much water; plus don’t really need a third rice jar in the Lazy Susan. Would love to see you do Mongolian (HOT), or Indian. Thanks for the best content on You Tube!
I would say 100 jasmine. I love it plain as well. Only time i eat arborio is in a risotto. Not sure about clumps. Do you pre wash your rice to get starch off. Maybe sautéed rice before to dry out while developing more flavor
Now to plate up -- this is my wife's portion and this is mine ....hahahahhahahahaha Be careful Neil or one day you may just have dog ears in one of your videos 🤣🤣
Well its labeled a ceramic coated non stick surface but its Definitely not non stick lick telpon..food will stick...the biggest difference is maintaining
@@TheFlatTopKing Thank you. I have two Blackstone’s. I enjoy using metal spatulas and scrapers to cook and clean. The PitBoss does have an interesting burner arrangement though. Keep cooking!
@@TheFlatTopKing I really like it. Just got it late last summer. My sister has the 22 inch Blackstone and she had said it was to small. For the me it was mainly the size when I got it. I watch you videos on a daily basis and learning a lot from the. Love your format. Thanks for your service. Mine was Army.
You make it look so easy! Question: I like multi meat fried rice, any special instructions - On the stove I generally cook all my meats together steak, pork, and chicken (in bite size pieces) then add to the rice, then scrambled eggs. It was an amazing cook 🖖🏻😘🙏🏻👍🏻
Hopefully folks caught your words on day old rice. That overnight in the refer dries it out so you get the nice crisp you do so well. Something I'd like you to try sometime; pro wok chefs will pour their sauces down the sides of the pan so that it gets a momentary char that imparts a flavor called "wok hei". Pouring the sauce on the griddle next to the pile of rice first isn't exactly the same, but close, then fold on the rice. Now that I know you were trained by Philipinos I'll look forward to some pancit and pork adobo dishes.........hint, hint.
@@TheFlatTopKing thanks, that may be the only vid of yours I've missed (how'd that happen?). I'm not much on vegan stuff, but that vid reminded me I had a burger made with a portobello cap treated like a burger patty that was very tasty.
Looks great! Not sure if I’d be a fan of having to use non-stick safe utensils, seems like you have to “baby” the cooktop to much. And IMHO yum-yum sauce brand matters only if you buy a “store” brand. Without fail every time I get my grocery stores brand of yum-yum sauce it’s tasteless. Steer clear of Food Lion and Safeway yum yum sauce and you should be good!!! 😋
@@TheFlatTopKing I skipped over that one cuz I figured it was going to be another "yakisoba" thing. My brother was also food service in the Navy - 20 years. His family is Filipino - love pancit and lumpia. Over Christmas we made some sinigang.
Just caught yesterdays CFR on the Pit boss. Great lessons but the cooking of that fried egg made my eyes pop. I know it has to do with the temp, but that cooked so professionally and you did not have to chase the run away eggs, perfect level. Professional question, do you have any say so about who they put in as advertisers? Keep cookin, we are learning so much.
@@TheFlatTopKing Understood. I'm in the Memphis area, but if you venture up north, St. Louis in particular try the Chinese rice in University City on Olive St. Road. I promise you won't regret it. Love the video! Keep it up, but give the Mrs. a break sometimes 😀
I think I’ll stay with the conventional cold-rolled steel cooking surface. Just like cast iron it is indestructible and will last a lifetime with minimal care. That new surface material is too prone to damage. Nothing beats the sound of a metal spatula against a well seasoned steel griddle!
Hey I ain't selling anything, Just another option in the world for people to make a choice before buying. I have said since day one i am not abandoning my Camp Chef and wanted to jump on board to preview the pros and cons. I personally have liked it more than i thought which kinda makes me feel way more comfortable shooting videos on it.
@@TheFlatTopKing Your videos are great. And the fact that you openly experiment on every cook is refreshing. We are all learning (and learning from each other). Keep up the good work
Hey, you're cheating! That's the Costco 3-minute chicken fried rice from a bag on that plate. I'm serious, it looks literally the same. Probably tasted better. No hate on the Costco one though. The chicken was at 145F (I guess it would've gone up a bit more) but you said it's fine to cut, did you mean it's at the correct temp already? Because I've been getting the feeling that thermometer is giving me low numbers and by the time the chicken's at 165F it's dried to hell.
Yes, That is why I pulled at 145. One it probably rose to about 148ish. Let rest with the juice still in it and not dry then cut and just reheated. What kind of thermometer do you have.
@@TheFlatTopKing It's the Weber 6750, probably should be accurate? I had read chicken should get to 165F, but I'm reading now that it's not so simple as frying it to 165F and that the pull temp could be much lower around 145F like what you did. Well. Maybe less dry chicken next time.
