I made the mistake of trying to slow grill a chuck roast and quickly realized that I had something that couldn't be eaten so I threw it into my instant pot while it was still rare and did it as a pot roast. I swear the smoke flavor from the grill time bled through into the rest of the cook and it was one of the best roasts I have ever done... I like the way you are incorporating multiple cooking styles in the meat dish... Sometimes it just works...
YES SIR, that will work anytime, really looked good too. Thanks Neil for sharing your recipe and Amy for going along with it. Great job the both of you. Fred.
Wow! It might have been good to point out for the less experienced how you oriented the grain of the flank slab so that when you cross cut your pinwheels you ended up with short muscle fibers for an easier chew. That said, this is one of your most creative dishes, yet not all that difficult to follow. Rich, velvety, and deep with flavor............an excellent dish!
This is perhaps my favorite dish to date! Cholula vs Valentina? I love and have both.... I guess it depends on the mood. These really looked awesome man! Now, go get Amy new shoes!
My thought would be not to pin wheel it…..Mexican flavor theme for me or 2nd pick Mediterranean style flavor! Rolled in one long tight log! Yummy yummy in my tummy! Nicely done mate!
Wow, that recipe looked absolutely delicious, I think I would do it as a roast instead of the pin wheels though. But it did look so very good. Keep these videos coming and stay safe in East TN. We love you two here in Preskitt, AZ
ANOTHER good video guys ! ( like all the rest ) is Mexican food very popular in tennessee ? THANK you Frank from montana.. PS still waiting for your cookbook to come out..
Maybe searing the roll whole before cutting and searing your pinwheels would impart a little more flavor. I'm not a fan of chorizo, but that looked good! By the way, any decent power washer will get that stain out of your shoes, Amy! Your toes might poke out, but that stain will be gone!!! 😁
So I have a 4lb hammer which works well for pounding out the meat. I was curious about a pinwheel version. Wondering if you took that flank steak marinated it several hours then leaving it flattened seared it a minute or two on each side then added what-ever ingredients you liked, after griddling them if needed. then rolled it up tight, tied it, skewered it, etc then another minute or so on each side on the griddle maybe adding awesome cheese or cheeses to each one. I guess I am just thinking more straight forward pick up with my hand game day food. Of course you could have easily took that route and it would have been great but you are thinking out the box which is why I am the one commenting, lol. In the words of Emeril Lagasse you are always looking for ways to kick it up a notch. As a huge fan of "The Flat Top King" I would say quite often staying simple is great too. Awesome video!
did you go to probe tender on the pinwheels or how did you do it and what was your finishing temp, I know that will vary but at least it gets you in the vicinity. thanks👍
Hey question for any and all who have an answer. What is your opinion on stainless steel griddles? Looking to get a griddle (first one) and it seems they probably have less maintenance. 1. Is that true? 2. Is the material of the griddle going to affect the food? 3. How do they seem to compare to rolled steel or ceramic?
@@TheFlatTopKing I don’t see one on your channel, do you know any of the other griddle channels that have seasoning and maintaining a stainless flattop?
We absolutely love the look and design of this dish! Just our preference, but would rather serve it with some kind of bean base (strange, but only like rice with Red Beans or Gumbo) like refritos or charo, or many bean styles. Winner Winner Pin Wheel Dinner. NICE
Sent to fast AGAIN that looks a lot like the Braciole my mother used to make back in the BRONX...being Italian that's about all we ate was Italian food.. Grandma would always make hand made ravioli ,, yes I would always help...
😅About pounding your flank steak, ask your butcher to pass it thru the tenderizer machine they use for cube steak. It will take about 1/2 the work out for you.
Since I was a small child (now 74); I have NEVER understood or tasted “sweeter” onions!!! I used to just hate them, as I aged, I tried them; then at 69 I had an anaphylactic shock reaction. Almost can not watch onions being cooked.😵💫🥲. Other than that, the meat roll and pinwheels look good! Yes, I will try itt and griddle the onions separately for my wife.
Mexican food is my favorite.
Yes sir...
Ya certainly can tell there is a chef here and a video partner that has this deal knocked out. Wonderful recipe and as Amy says "fantastic".
TY bud.....cheers
Man that looks good. I’ll definitely have to try this.
I made the mistake of trying to slow grill a chuck roast and quickly realized that I had something that couldn't be eaten so I threw it into my instant pot while it was still rare and did it as a pot roast. I swear the smoke flavor from the grill time bled through into the rest of the cook and it was one of the best roasts I have ever done... I like the way you are incorporating multiple cooking styles in the meat dish... Sometimes it just works...
Hey I appreciate that....yeah...that deep flavor is hard to replace
Wow. You definitely deliver.
I appreciate that!
I'm ready to make that, this weekend. Yum
That’s a great idea Neal looks very good 👍🏽. I bet that it tastes great. Great recipe.
YES SIR, that will work anytime, really looked good too. Thanks Neil for sharing your recipe and Amy for going along with it. Great job the both of you. Fred.
thanks Fred
That looked good. I just got my first Blackstone and your videos are helpful
Hope you enjoy
Simply amazing Neal! This is a killer recipe looked delicious! Amy pick out some shoes 👟 😂😂. Cheers brother 🍻
ahhaha already ordered...
Really fantastic. Will have to remember Suggest that you have your butcher tenderize the flank steak, 1 time. would save some prep time Super nice
Yeah...costco....dosnt do that...ive tried...but definitely appreciate the support
Think that's one of the more unique ones I've seen you create. Looks *amazing* :)
Ty....
outstanding
Oh my, that dish looks absolutely lip smacking good. You have done made another one of your masterpieces. Great job. 😋😋😋👍
Thank you Pops
Wow! It might have been good to point out for the less experienced how you oriented the grain of the flank slab so that when you cross cut your pinwheels you ended up with short muscle fibers for an easier chew. That said, this is one of your most creative dishes, yet not all that difficult to follow. Rich, velvety, and deep with flavor............an excellent dish!
good catch.....thanks
This is perhaps my favorite dish to date! Cholula vs Valentina? I love and have both.... I guess it depends on the mood. These really looked awesome man! Now, go get Amy new shoes!
hahhahh you know it....the look on her face was priceless hahhaha
Have your butcher run the flank through the tenderizer.tenderize. It would spread the flank out more. We make pinwheels at work. Yours look amazing!
good idea...thanks
that's a 🔥dish
TY
Another winner. Love the look and I'll bet it was great. Maybe next time your wife won't wear white shoes when you're blending stuff. ;)
My thought would be not to pin wheel it…..Mexican flavor theme for me or 2nd pick Mediterranean style flavor! Rolled in one long tight log! Yummy yummy in my tummy! Nicely done mate!
I love recipes and this one was awesome. Nice job thinking out of the box to create all that goodness.. Nice work guys and gals🙃🙃🙃🙃
Thanks so much
Wow, that recipe looked absolutely delicious, I think I would do it as a roast instead of the pin wheels though. But it did look so very good. Keep these videos coming and stay safe in East TN. We love you two here in Preskitt, AZ
Thanks bud...
Appreciate y'all 😁
Appreciate you...
This looks delicious! Oops! Amy's shoes! - Michelle
hahahaha she reminds me often...
@@TheFlatTopKing 🤣
Is it strange that I opened my mouth when you gave Amy a bit, then I bit my phone it looked so good my phone didn't taste good
Great recipe 👌
hahhaahah thats awesome
old days we call this a fatty. i made one with burbon and brown sugar so good.. nice job. king
wow....sounds great....
There is something about that Mexican spice flavor the leaves you wanting more
agreed...
I am working on clearing out my freezer, but once i take a break from that i'm picking up flank steak from costco to make this.
Sounds great!
ANOTHER good video guys ! ( like all the rest ) is Mexican food very popular in tennessee ? THANK you Frank from montana.. PS still waiting for your cookbook to come out..
Well like most Mexican food..its all regional....yes its popular
This looks awesome!! Got a recipe book coming in the future?
Absolutely
Maybe searing the roll whole before cutting and searing your pinwheels would impart a little more flavor. I'm not a fan of chorizo, but that looked good!
By the way, any decent power washer will get that stain out of your shoes, Amy! Your toes might poke out, but that stain will be gone!!! 😁
ahhahah shoe sandals...
Any suggestions on what we could use other than Chorizo? We can't do "spicy", even though it looks soooo good!
I would just omit,,,maybe use more vegetables with common spices that you like that fit into Mexican style food
So I have a 4lb hammer which works well for pounding out the meat. I was curious about a pinwheel version. Wondering if you took that flank steak marinated it several hours then leaving it flattened seared it a minute or two on each side then added what-ever ingredients you liked, after griddling them if needed. then rolled it up tight, tied it, skewered it, etc then another minute or so on each side on the griddle maybe adding awesome cheese or cheeses to each one. I guess I am just thinking more straight forward pick up with my hand game day food. Of course you could have easily took that route and it would have been great but you are thinking out the box which is why I am the one commenting, lol. In the words of Emeril Lagasse you are always looking for ways to kick it up a notch. As a huge fan of "The Flat Top King" I would say quite often staying simple is great too. Awesome video!
yes sir....appreciate your input....
did you go to probe tender on the pinwheels or how did you do it and what was your finishing temp, I know that will vary but at least it gets you in the vicinity. thanks👍
yes.....
Neal... Could you use a Trager smoker to do this cook in in stead, in addition to my Blackstone griddle?
Absolutely you could..
He said he beats his meat with a cast iron pan😂🤣😂🤣
I’ll say this for the flat top king… Immunity lol 😂
ahhhahaha
Hey question for any and all who have an answer. What is your opinion on stainless steel griddles? Looking to get a griddle (first one) and it seems they probably have less maintenance.
1. Is that true?
2. Is the material of the griddle going to affect the food?
3. How do they seem to compare to rolled steel or ceramic?
1. Stainless is superior to rolled steel YES>..
2. Absolutely not...all commercial griddles are stainless...MIne was in the Navy...
@@TheFlatTopKing
Thanks! Should I still season it the same way?
@@brennanchurch5891 nope. Thats a complete different animal…. So is cleaning
@@TheFlatTopKing
I don’t see one on your channel, do you know any of the other griddle channels that have seasoning and maintaining a stainless flattop?
@@brennanchurch5891 I will do some research… I don’t at the moment
We absolutely love the look and design of this dish! Just our preference, but would rather serve it with some kind of bean base (strange, but only like rice with Red Beans or Gumbo) like refritos or charo, or many bean styles. Winner Winner Pin Wheel Dinner. NICE
all aboard for sure...
Yummie
$100 says the Microwave Queen didn't need any excuse for you to get her another pair of shoes 😂
ahhahhah and here they come in the mail as I type this...
Sent to fast AGAIN that looks a lot like the Braciole my mother used to make back in the BRONX...being Italian that's about all we ate was Italian food.. Grandma would always make hand made ravioli ,, yes I would always help...
Man Frank....that sounds so dang good....im all about it
When I cook smash burgers or your pin wheels I am worried about warping the flat top do you do something special?
I do not....just heat up evenly...then adjust temps as needed
Thank you for your videos and instructions@@TheFlatTopKing
I’ll be trying this on Saturday!!!
But I’m gonna us skirt steak!!
let us know...we loved it...
For stains I use De-Solvit-it. It gets stains out of my kids clothes every day we are a ranch and farm family lots of dirt and grass stains.
Thanks for sharing appreciate that...
Winner Winner Flattop Dinner! "High 5!" In your email re: yellow bill! Thanks you two! LETS EAT!
Hey bud...sorry just behind....yes we still have available griddlegoods.com
😅About pounding your flank steak, ask your butcher to pass it thru the tenderizer machine they use for cube steak. It will take about 1/2 the work out for you.
great tip....
All I can say is Damn
Thank you
Dude you were pretty rough on your meat! It looks like you beat it like it owed you money🤣😂🤣. All BS aside I’ll be cooking that for sure. 😮💨😮💨🤤🤤
hahhahaha
Tell your wife, messy equals delicious
hhahahha no way....you tell her...
@@TheFlatTopKing 🤣🤣🤣
Read the ingredients on the chorizo buy Supremo it has actual pork in it not lips and glands
Gotta pass on that one. Too much mess and effort to get to the final product. Next play.
Since I was a small child (now 74); I have NEVER understood or tasted “sweeter” onions!!! I used to just hate them, as I aged, I tried them; then at 69 I had an anaphylactic shock reaction. Almost can not watch onions being cooked.😵💫🥲. Other than that, the meat roll and pinwheels look good!
Yes, I will try itt and griddle the onions separately for my wife.