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.
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
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.
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.
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!!
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.
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!
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
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
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 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 🥂🍻
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?
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.
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.
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
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.
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
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.
@@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.. :)
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
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
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
"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.
