Ultimate Surf and Turf on the Blackstone Griddle 

Just bought my first blackstone yesterday. Now i just need to find friends like these.

I just found this channel and I can't stop watching it. Reminds me of me and my buddies. Tons of mutual respect along with some good zingers laced in. The "you were probably walking around your house looking for that stupid hat, that's why you were late" was absolutely hilarious.

This is probably the best griddle video I've ever seen. Holy crap I could eat this all day every day. Have a great weekend my friends.

WOW!!! That looked incredible!!! I worked at Mr. Steak as a teen in 1980 (cooking was my first job), ate my share of Surf and Turf. Sous Vide is a blast , so many things you can do with it. You guys need to infuse some spirits; vodka or Everclear, the possibilities are endless. You all do a great job with the production of your videos.

This is one of the best griddle videos I’ve seen💪💪💪

Couldn’t have been done any better anywhere else in the world fellas! Nice work!

How wonderful to be able to make the food safe to eat with a suvee machine before you and give it some color. Thank you for being brave enough to tell all the guys!

I love finding older vids, and this is a gem! What a great cook! I'll throw a sprig of rosemary or thyme and a dab of Kerrygold when I sous vide, but that tool combined with the griddle is an incredible culinary platform! Perfection here guys!

may be the best one yet..Well done guys.

I actually made lobster tails on the Blackstone today along with shrimp skewers chicken breast and a thick cut ribeye for myself that weighed a pound and a half. I used Yuengling beer to steam the lobster tails instead of water!

Glorious Surf and Turf gentlemen. 🤘🤘

Great video. Looks delicious. Loved the lobster prep and presentation. You all did New England surf and turf proud.

Nice to see your Golden in the video! Steaks look great, enjoy watching your videos.

You guys crack me up! As usual it looks delicious! Love the outtakes!

What a feast!

Those steaks are outstanding! Awesome video guys.

I really enjoy your videos they're funny they're entertaining and their educational and sometimes their adventurous like this one was keep up the great work

Sous vide steak changed my steak prep life about a year ago. Great that you guys are doing your stakes that way. Get a crust (on the black stone griddle) and it’s perfect every time! Great video - you guys are a blast to watch. Keep it up!

That sous vide looks perfect to cook a thick, I mean thick cut of beef. To get the whole steak to the same temp through out is awesome. Then getting that sear on the griddle,OMG. Nice job guys as always. However, parring that meal with a nice brew would be ideal.

WOW! Looks amazing guys. Going to look into that system you have looking forward to the video on it ..thanks for sharing

I guess I'm gonna have to go ahead and get a sous vide unit. You guys are killin' it.

Looks good guys!

It's always great watch you guys cook.

We r definitely doin this guys great job best video yet

Good job guys. Keep up the good work and enjoyable videos 👍

GAWD DAYUM! Amazing work griddle guys!

Have you made your dedicated sous vid video yet? I'm anxious to see it. Loved the lobster ribeye video.

Looked great!!

you guys are great!!!!!!!!

Freaking Amazing! Gotta check out sous vide.

“You know, for some reason you’re shocked the griddles hot tonight” 😂

Damn, I’m fully torqued after this video.

my mouth was wateringggggg. great cook guys!

Wow! Great job again!

Great video as usual.

You could also some butter and garlic baste to shower your asparagus spears. You can also brush on the butter garlic baste in order to prevent your lobsters from losing the dry rub on them. Do the brushing in layers too. In other words, let the first light application brushed on dry, then gently apply the second layer too., and a third one as well. What you'll end up with is a golden yellowish coat that contains and holds your dry rub spices on top of your lobster! Keep in mind that you want to accomplish all this BEFORE your lobster tails reach a maximum temperature of 140 degrees Fahrenheit. Going above that temperature produces a negative taste on a lobster, and it changes the texture as well too. It's still edible, but you are not eating the lobster tails cooked correctly. Someone who is tasting lobster for their first time might produce a negative experience from poorly cooked lobster, and the same can be said for beef and poultry as well too. Thanks for sharing your video. I am going to try doing some recipes on my griddle now :)

Will you please send me the money to buy those steaks. Lol. Looks great.

When I Sous Vide my steaks, after the vacuum seal, I do a second seal only, about 1/8 inch away (outside) from the first. Then you don't have to worry as much about the first seal failing. Also, double bag any bone-in steaks, or pork shoulder, etc.

The only question I have, is what is your address, because I'm going to camp outside like a stray dog looking for scraps. Looks amazing - Max

Excellent!

the surf and turf video was great, where did you get the spice rack holder that by the griddle in the video ? TY

There are "R's" in the words that you are saying!! And people talk about the way us southerners talk? Lol Nice video guys, can't wait to get my griddle.

I would like to join this group of friends lol!

Dammm That's what I'm talking about.. Outstanding... Great job gentlemen 👍👏🇺🇸🙏🍾🥩🥩🥩

I drooled all over my keyboard, you owe me a new one.

OMG! THAT LOOKS GOOD!!! (poor cutting board...)

As the lobsters were cooking I would have added a squeeze of lemon, along with a slice on top of them. Also, when adding water I would make sure NOT to place the water on the lobsters, but circle around them then place the lid over. You want to create a good from the griddle only. And most importantly you can never put too much butter...lol.

Waiting for the dog to snatch it up. 😂

Ha! Great video guys! Just one question though, if the dog doesn't lick the tongs, does it still come out right? :-P

The normal version and pro model go on clearance every year at Walmart. It’s that time of year again right now normal can be found around $150 and the pro with lid for $300 depending on your Walmart location. I’ve seen them go as low as $100 before. Thinking about waiting it out some. Is the pro worth getting for $300??

Holy Craps! And I love the dog (name?) supervising every detail!........and he got "no look" WTH?? Very well behaved with all that goodness literally happening right under his nose!!

Love the videos. If you have a vacuum sealed meat from the store should you reseal it just be safe or should you be ok? Thanks Brian Coopersburg Pa

Do you guys use the same kind of oil for everything you cook? What kind of oil do you use?

what is that caddy next to the griddle???? Where do I get one??? Great video!!!

What sous vide cooker are u using? What are some key things that a new owner should be looking for?

When the steaks went on the dog showed up!

Try steamin the lobsters with salted water next time. Brings out the sweetness.

I like to know Where are the water machines

You guys are great !! Keep up the great videos...... I think I just gained 5 pounds watching your video 😄👍🏼

I think 2" is the best.

Did you snap off the bottom of the asparagus? I wish there was smellavision!

Have you made the sous vide video?

How much are Ribeyes out there in your Land?

Could you link your tool caddy paper towel holder

Guys Great Video can you get away without the Sous vide method?? Delicious ✌🏾👍🏾🙏🏾

Those look like 'rough cut' steaks. The butcher is most certainly from the old school. 😂

, excellent bonappetit

I should of came over

Hope you guys are doing ok. Missing content but understand the situation.

hi

Gawjus!!!

Sweeeeet 👍

Nice work and I won't touch or eat seafood 👍

sound was still painful but otherwise great vid!

Are they ever stop talking about the money

Love u guys but nuts to think that is better grilling.....crazy to hear this ...tryed it n suckec 3 times to much work and another kitchen gadget.....

Amazing, however, not realistic to the entire public with the fancy vacuum sealer and the size of the steaks and lobsters. Every time the silver haired gentleman with the beard cooks it’s over the top. Why?

You lost me at sous vide em.....

Too. Much talk and we all know how much rib eye costs we don’t need to hear it a hundred times