I just ordered a blackstone. I've spent the last 2 years devoted to learning the art of smoking meat and grilling with fire. This is my next project. Please keep the videos up!
@@scottharrington4683 looks like a older model because it has the front oil gutter that dumps out at his right hand front corner. There is no opening on the back for grease.
Hey! Love the videos, had just a few questions: What oil do you use? What temperature do you set your griddle to? Do you have all your burners on? Thanks!
@@thebackyardhibachi you’re the man!! Thank you so much! This is a huge help! Making hibachi on the griddle is what I want to master most and I don’t trust anyone but you to teach me so I really appreciate it!
That was the most entertaining cooking video I’ve ever seen! Your knowledge and skills are incredible. And your deck looks beautiful, I like the lattice. I’ll be looking for more of your videos.
@@thebackyardhibachi amazing skills. I’m still learning the griddle skills and heat control is my biggest struggle. What’s the ideal heat setting for fried rice?
Figured for the rest of the summer I will learn to make hibachi style dishes and learn to use a wok (separately obviously) I love cooking and having that knowledge to cook great meals from any start
When cook, can you tell us what temp we should have the griddle? Is it med-high, or just full blast hot? Also, do you have a cool zone, and if yes, what temp?
I just found your channel. Great stuff. Aproxomitly how much rice are you using in this video? Approx how many would it serve? Lastly, are you using the same amount of rice throughout your videos?
Great job, Paul. This makes me want to get a blackstone myself. I was wondering if you've ever used other sauces on your rice in addition to the soy? A Japanese steakhouse I frequent called Shogun will always use a lighter, almost mud colored sauce on their rice as well. I've never seen it done anywhere else and it gives a distinct flavor apart from the soy. Excellent video!!
Search in google hibachi fried rice sauce and you will see the recipe the place I go to they make their own soy sauce well we think is only that but it haves so much more things and thats why when we only put soy sauce at home is missing so much more, cause the sauce is missing sake and many other ingredients
Hopefully you'll see this, what do you use for flavor? Just salt, pepper, butter and soy sauce? Or do you use a bit of seasme seed oil as well? Thank you!
Just subbed, I know the brand is kikkoman but is it the glass with red top or the less sodium one or the all purpose taller glass bottle with red top, thank you
What temp are you cooking at? I know that can fluctuate but what’s the starter my point for the BlackStone. I’ve had one for 15 years before it was popular.
Avocado oil is great! On a two burner it’s very similar to a cooking on a pan. The temperature on the side won’t vary as much on a smaller size cooking surface.
Yes, the rice has to be steamed beforehand. At the restaurant we use a mix of jasmine and a short grain rice such as calrose rice. This gives a nice balance between flavor, aroma, and bite.
Would you mind explaining why the rice is normally plated separately before the rest of the food at most restaurants rather than timing it all to finish at around the same time? Thanks!!
There’s not enough space on the grill to hold everything. With one cooking surface and one set of utensils we have to be careful with cross contamination. There’s also only one circular burner underneath the grill at most Japanese steakhouses. If we had 3-5 burners and ample space for mixing and holding we could time it out and serve everything at the same time.
So how hot should you rgriddle be? lol I just tried last night to make shrimp fried rice, except I have the griddle that is half the size. LMAO!! I thought I would never finish!! Wasn't great but it didn't suck for being first time. I think my next try will be the bomb, now that I know why certain things happened. lol
Several attempts and my rice still chewy. I use Precooked rice in bag. I've tried not cooking it at all and just dumping it on griddle, I've tried cooking according to bag instructions and cooling for several hours. Still coming out chewy. What am I doing wrong?
I used wild purple rice, just because it’s what I had in the fridge. At the restaurant and for my catering business I’ll use a mix of jasmine rice and short grain rice such as calrose. Yes, you’ll have to precook all the rice.
Can you do a video how you clean your griddle or do you do like every one else ,,,,,are you cooking on a stainless steel top at a restaurant for work ,I know ya clean them different than black stone griddles, what are your thoughts
On the Blackstone the only thing I’ve done is scrap and wipe. I wipe it with oil after I’m done cooking as well. On the stainless professional grills we use lemon juice with water and a griddle screen.
Every time I've done fried rice on my blackstone, it's kinda hard or chewy still. Am I cooking it too long? I cook rice the day before and store it in the fridge so I'm not sure what I'm not doing right.
Two things come to mind. 1. You might be over frying the rice. Usually this happens when the grill is too hot. To combat this, try to keep the the grill between 380-420 and keep the rice moving while it’s on the grill. Try using hot rice straight out of the rice cooker. 2. Your rice might be undercooked from the rice cooker.
@@thebackyardhibachi thank you for the reply. Rice coming out of the cooker is typically sticky and clumpy when using long grain, which is all i have. I use the ratio of a cup of water per cup of rice so i assumed everything was correct on that end. I'll try cooking it right out of the cooker next time and make 2 servings, one cooked short and one longer to see if there's a difference. Thanks again
@@mleachx1Here in Hawai’i, we rinse our rice with cold running water in pot, while hand stirring & hand mashing grains at least 3x, or till water isn’t as milky/starchy looking. Then we add the final water, using our index fingertip to first crease line below the fingerprint for measuring the water level of rice to water ratio. Works for both long and medium grains of rice. If you have a rice cooker, set it & forget it (don’t forget to press the cook button). If you’re using a stovetop in a pot, cook on medium high (DO NOT STIR AT ANY TIME) with lid on. As soon as the pot starts to boil (visually check), immediately turn down the heat to low and let it simmer cook in it’s steam. After 10-15mins, visually check rice to see if any water, bubbles are still present. Rice is done when rice level has risen and water & bubbles are no longer visible.
@@thebackyardhibachi Your mom a lefty too? Had a guy call me out on it once out of the blue. I was like "how the F did you know?" He said that men that are VERY LH generally have moms that are LH. So far I'm 3 for 3 on calling it out myself... :) Awesome vid. I'm subbed.
I like the skills and the teaching but it is super hard to hear since you don’t have a mic near your mouth I mostly hear the utencils against the griddle and I couldn’t finish watching it because I couldn’t understand much. But I would watch you video again if I could hear better for sure.
