My wife just got me a blackstone for Christmas and she is expecting big things!!! I think I found the right guy to get me there! Love your videos brother!
Perfect timing lol. I got an electric griddle for Christmas (can’t have propane in my complex) and I made smash burgers last night by watching your video. Next on the list is hibachi👌
Great job Hussey! Your bloopers show the importance of mise en place. That's how the Hibachi chef makes it looks so easy and can focus on putting on the show. I find that your guests will find the experience off the charts if you keep squirting Sake into their mouths while you are cooking. Pro tip: Hibachi is high heat and fast so mise en place is key and save shrimp for last because it takes extremely little time. Great job young man
I ran foodservice for a prison and had 67 inmates working under me feeding 3000 and I taught them skills they will never use in the free world but it gave them fame in their world for serving excellence. The Warden knew great food means happy inmates. @@thehungryhussey
A great chef is like an orchestra conductor directing everything from the prep to cooking/baking to serving and for the grand finale, the cleanup. The hardest part is conducting and not playing (cooking). I still help clean up because I want out of prison as fast as possible. LOL
Dude, hit me up anytime you have any questions. I owned restaurants for 25 years and ServSafe certified. I carry a thermometer everywhere. LOL. Temping your meat is crucial. Love your channel. Wish I had the time to do it.
Love Hibachi and this looked awesome. As I was watching the Bloopers, I was wondering if Hussey was hitting the other Yum yum sauce, lol. Thanks for the video and GRIDDLE ON DUDE.
Matt this is an amazing video Sir. That’s a lot going on. Loved how organized and well illustrated you were with each step. Made it look enjoyable and entertaining, as it should be. Ignore some of the negative comments. My opinion you are knocking these out of the park my friend. Totally love your personality. Can’t wait to try this down the road. Thank you for all your do Sir. God bless.
I started watching your videos today and I love the difference in lighting between those that have the scrim and those that don't. The scrim makes a huge difference
Thanks Scott. You have a good eye! I've gotten to be somewhat of a lighting nerd and trying to get nice buttery soft lighting. Still tough with the elements, but I'm always trying to improve it.
Wife got me a 36” blackstone from Costco for Christmas. I’ve only assembled it so far but ready to season it and kick in the new year with some smash burgers. Going to use the technique from your video on the smash burgers, then going full hibachi in my next run! Happy New Year to you and yours!
Happy New Year Matt, the Hussey family and all commenters. Best wishes to all for 2024! Matt "griddle-love" Hussey ... love it! Hadn't heard of griddle butter, now will be a staple.
Japan uses short grain rice, which you might not be able to find here. Blending rices can be a problem as they all require different amounts of water and different cooking times. When you wash rice you should rub the grains together to dislodge the powdery stuff; either by mixing it around without water or grabbing handfuls in the water and crushing it together. Rinsing should continue until the water is no longer cloudy.☺
I got one for Christmas. First night I did Philly cheesesteak. Wife and kid loved em so much I cooked em the next night too. Third night was smash burgers with fried onions. Fourth night was hibachi with fried rice steak, chicken and shrimp. All three different meals I made were the best version of that meal I'd ever had. Why we didn't get one ages ago is beyond me haha!
Thanks for this. Got the rice done, meat and zuks charred. Waiting to cut up and cook for finale! LOL. Made that yum yum and griddle butter too! Thanks again!
Food looks delicious!!! Glad you pointed out about not salting the veggies or putting oil or butter down. Want to get the crunchy on it. 👍👍👍. Glad that you have a lot of fun cooking/griddling. I know I do!! Can you do more videos with the pizza oven if you can? TIA.
Thank you so much for this video sir! I just got a blackstone tonight on clearance for $90 its only the 28" but im super excited and cant wait to cook my first meal on it tomorrow which has to be hibachi 😅 Food looks amazing glad i came across your channel have a blessed night ☺️☺️💜💜
hello sir, i just got a new Flat top Griddle from Vevor, and will start working it come friday, (my next day off work) your video has given me some great ideas of what to cook first , thanks and hope i can make you proud, lol.
Made bacon double cheese smash burgers on my new Blackstone and I have to say, it damn near makes the bacon taste even better on the griddle than cooking in the oven. The burgers were amazing! Hibachi is NEXT 🙌 Keep the bloopers coming 😂
I love the video. We fired up the Traegers and a flat top at Lanier's Saturday. Your dad usually comes by but didn't see him this time. Your rubs are selling good. You packed a bunch of flavor into those bottles. That's why "That's good groceries "! Come by and say hello.
Hussey, I have switched to cutting up all my meat and vegetables before throwing on the grill. It cuts down the work and is still incredibly delicious. I also separate everything into its own aluminum pan. Because some people don't like zucchini, onion etc. Just try cutting stuff up completely one time before grilling. You may like it better.
Good to see you brother!!! Thanks for watching!!! I should have stated it in the video to add, I have previously, but for whatever reason, me and sesame oil aren’t on good terms. 😂
Put some of that griddle butter in a blender with some vanilla ice cream and you got yourself a first class shake for after dinner. 🎉 Happy New Year, Hussy.
My Blackstone got ruined from the crappy weather last year down here in North Carolina, Its all rusted up. Started looking for an indoor one, but the price is more than to replace the top on the outdoor one. But Im not gonna do the outdoor one again, well one because of money issues, but two because the weather is gonna just ruin it again. I miss cooking on that. It just sits on my back deck now staring at me and taunting me now. But Thanks for another great video Hungry. BTW keep shopping at CVS, my wife loves when you come in.
It can be fixed! Don't lose hope. A little elbow rust and a reseasoning and you're good to go! Do you want to sell it if you're for sure wanting to get rid of it?
@@thehungryhussey yeah I can sell it, next time you are at CVS and my wife is there, speak to her, you can stop by and have a look at it and give me an offer and I'll take that and put it towards the indoor version. Just in case you don't remember my wife is the red haired one there that works up front.
Hussey... If I had a dollar for every time I had to make the walk of shame back into the house for something I forgot to bring out to the griddle. I could afford to get a 36" Blackstone Griddle with the Air Fryers. But I will have to just settle for the 28" Range Top Combo that I have. Beside I'm starting to run out of space in my outdoor covered patio. I have one of the Blackstone 22" Pizza Ovens set up on a Blackstone prep cart. And I have a Treager Smoker so that pretty much takes up the width of the patio.
Funny you asked this. I have one where me and my daughter cooked some. I didn’t post it this week because I wanted to show the new smoker/griddle instead. IT should be posting next week.
Great video. I am a new owner of a Blackstone 28” griddle. I did not catch it in the video or comments, but what temperature do you set your surface for? Do you use a temperature gun or go by feel? Thank for the help. Can’t wait to try your recipes.
I typically go by look/feel. When you’re doing the protein you want HOT! Wide open. The rice can go at about a medium heat and will be fine. The protein you for sure want to make sure it’s screaming hot.
I used to cook the rice and dry it overnight in the fridge before frying. Now I do the boil in bag jasmine rice and let it drain for 20 to 30 mins. I then season and fry, and now I'm never going back to the fridge overnight!
It's a Dalstrong chefs knife. Check it out with the link below. It's been my favorite knife for a while! dalstrong.com/collections/shogun-series/products/shogun-series-7-chef-knife?ref=4325141.3ee3974
Have you tried it with a filet? I am so picky with meat... I am too scared to try a filet on the black stone. I usually do 2.5 min on the cast iron then 3-4 min in oven at 410 for a perfect medium sometimes mid rare depending how fat that cut is :) I really want to try this!
I haven't unfortunaley. We typically do ribeye only. I wouldn't do a thick filet here, just a 1" thick or so. Sear it hard, slice and stir fry it. Should be fine! I believe in you!
I use 2 cups of rice, 2 cups of chicken broth. I sauté a small onion. Add it to the rice and broth in rice cooker. Towards the last 10 minutes I add a small bag of petite peas. When it’s done you can Hibachi it.
Don’t really matter. Once you put the spatula back onto the griddle from flipping a raw piece of meat, whatever bacteria is there is killed. Ecoli and salmonella is killed instantly at 165° the griddle top is pushing 500°!
Overall it looked great. 3 things try next time: 1. Use peanut or vegetable oil 2. Green onion is a garnish, add at the end. 3. Add a little sesame oil to the rice at the end.
Hey...How the &^$@ did you know I got a blackstone for Christmas and I wanted to make Habachi with it? 😅 Bro...I love your style, technique, and the very organized way you prepared this meal. Everything was neat and organized! I can't have it any other way. Great bloopers too. I use to put them in my videos too.
Hibachi means fire pit or fire bowl or in western terms, a BBQ. Cooking on a flat top is called Teppan or Teppanyaki. Your choice of rice is perfect for Teppanyaki or Japanese cooking. Use Jasmine or Basmati for Indian or Central Asian recipes.
Keep the green and white part of the onion separate. They cook at different temperatures. Add the green onion last; Just before you take it off the heat.
Food looks great just stop overdoing the country accent and trying to be a comedian and finally stop eating and talking at the same time edit that out
Anything else I can do for you sir?? 😂
@@thehungryhussey well said!
@@Darkest190 , thanks pal!!
@@barrett313 thanks buddy!!!
That's a lot owl and beautiful ribah's.
My wife just got me a blackstone for Christmas and she is expecting big things!!! I think I found the right guy to get me there! Love your videos brother!
Glad I could help! Let me know what you make and how it turns out.
Me too!! 😃👍
Same here!
Appreciate you Scott!
Thanks Striped Turkey!
I can confirm that this tasted better than the restaurants I've been too. One of my faves!
Happy New Year buddy! Thanks for all you do and thanks for the comment!
Maybe try a better restaurant next time
Perfect timing lol. I got an electric griddle for Christmas (can’t have propane in my complex) and I made smash burgers last night by watching your video. Next on the list is hibachi👌
Nice buddy! I know you'll crush it!
Awesome video, I do stir fry and fried rice all the time, looks amazing! Love the bloopers too!
Thanks so much for stopping by!
Great job Hussey! Your bloopers show the importance of mise en place. That's how the Hibachi chef makes it looks so easy and can focus on putting on the show. I find that your guests will find the experience off the charts if you keep squirting Sake into their mouths while you are cooking. Pro tip: Hibachi is high heat and fast so mise en place is key and save shrimp for last because it takes extremely little time. Great job young man
Thanks so much!
I ran foodservice for a prison and had 67 inmates working under me feeding 3000 and I taught them skills they will never use in the free world but it gave them fame in their world for serving excellence. The Warden knew great food means happy inmates.
@@thehungryhussey
A great chef is like an orchestra conductor directing everything from the prep to cooking/baking to serving and for the grand finale, the cleanup. The hardest part is conducting and not playing (cooking). I still help clean up because I want out of prison as fast as possible. LOL
Dude, hit me up anytime you have any questions. I owned restaurants for 25 years and ServSafe certified. I carry a thermometer everywhere. LOL. Temping your meat is crucial. Love your channel. Wish I had the time to do it.
Learned ALOT by watching your channel.., love ya.., and Happy New Year!!!🎆🎊🎈
That means a lot knowing you get something from the channel. Thanks so much! Have a blessed new year!
Good job! Looks Great! I love the bloopers! Keep doing bloopers!💯
❤❤❤❤❤❤
Thank you! Will do!
Love Hibachi and this looked awesome. As I was watching the Bloopers, I was wondering if Hussey was hitting the other Yum yum sauce, lol.
Thanks for the video and GRIDDLE ON DUDE.
Brother, I was extremely OFF this day and don't know why, but it sure was funny!
Matt this is an amazing video Sir. That’s a lot going on. Loved how organized and well illustrated you were with each step. Made it look enjoyable and entertaining, as it should be. Ignore some of the negative comments. My opinion you are knocking these out of the park my friend. Totally love your personality. Can’t wait to try this down the road. Thank you for all your do Sir. God bless.
Thank you so much! It really means a lot to hear those kind words. Glad you enjoyed the video!
I started watching your videos today and I love the difference in lighting between those that have the scrim and those that don't. The scrim makes a huge difference
Thanks Scott. You have a good eye! I've gotten to be somewhat of a lighting nerd and trying to get nice buttery soft lighting. Still tough with the elements, but I'm always trying to improve it.
Hussley!
Great hibachi video! Mouth watering. Thanks for all the tips!
Look forward to another year of your shenanigans.
Happy New Year!!
😊
Thanks Dan! Looking forward to the new year too my friend!
Wife got me a 36” blackstone from Costco for Christmas. I’ve only assembled it so far but ready to season it and kick in the new year with some smash burgers. Going to use the technique from your video on the smash burgers, then going full hibachi in my next run! Happy New Year to you and yours!
That’s awesome! Congrats on the new Blackstone! Those Costco units are flying out of there fast too! Welcome to the family!
Just made this on my new Blackstone griddle 🔥🙌🤤 so delicious! My family loved it
Im so happy you shared this with me!!! Glad your family loved it!!!
Learned from the asian family i grew up with on how to measure water for rice. You nailed it sir!!
It's a great trick! Thanks so much for watching!
Happy New Year Matt, the Hussey family and all commenters. Best wishes to all for 2024! Matt "griddle-love" Hussey ... love it! Hadn't heard of griddle butter, now will be a staple.
Hi there. I am a new convert to Griddlin and I cannot wait to try this. You make it real and I look forward to you videos. Thank you from Western KY!
Awesome! Thank you!
Japan uses short grain rice, which you might not be able to find here. Blending rices can be a problem as they all require different amounts of water and different cooking times. When you wash rice you should rub the grains together to dislodge the powdery stuff; either by mixing it around without water or grabbing handfuls in the water and crushing it together. Rinsing should continue until the water is no longer cloudy.☺
Good Groceries brother! Happy New Year! Cheers
Happy new year to you my brother!
I got one for Christmas. First night I did Philly cheesesteak. Wife and kid loved em so much I cooked em the next night too. Third night was smash burgers with fried onions. Fourth night was hibachi with fried rice steak, chicken and shrimp. All three different meals I made were the best version of that meal I'd ever had. Why we didn't get one ages ago is beyond me haha!
That sounds awesome! Glad you're loving it! A Blackstone is a game changer for sure!
2:52 Happy New Year 🎊🎊 Hungry Hussey 👍👍, keep on rocking your videos 📽️.
Thanks so much for watching!
Nothing's better than watching Hussey on New Year's Eve and picking up some tips.
Thanks my friend! Glad you enjoyed it!
Thanks for this. Got the rice done, meat and zuks charred. Waiting to cut up and cook for finale! LOL. Made that yum yum and griddle butter too! Thanks again!
Oh man!!! How’d it turn out buddy? I bet you crushed it!!
Food looks delicious!!! Glad you pointed out about not salting the veggies or putting oil or butter down. Want to get the crunchy on it. 👍👍👍. Glad that you have a lot of fun cooking/griddling. I know I do!! Can you do more videos with the pizza oven if you can? TIA.
Thank you so much for this video sir! I just got a blackstone tonight on clearance for $90 its only the 28" but im super excited and cant wait to cook my first meal on it tomorrow which has to be hibachi 😅 Food looks amazing glad i came across your channel have a blessed night ☺️☺️💜💜
That is an amazing deal on a Blackstone! Welcome to the family! Enjoy your hibachi!
@thehungryhussey Thank you so very much we were thrilled to have found it for that price. Have a wonderful day 😊
Lookin’ good Hussey! Looks like a great recipe
Thanks so much!
I've made this whole set up before (indoors) and it's so much work! But delicious! I'd much rather try yours!!!
It's a little work too on the outside, but gosh, it's so good!
hello sir, i just got a new Flat top Griddle from Vevor, and will start working it come friday, (my next day off work) your video has given me some great ideas of what to cook first , thanks and hope i can make you proud, lol.
I’m sure you’re going to crush it my friend! Hope you enjoy your new tool!
I really enjoyed this. Nice vid. Subbed
I really appreciate it!
I'm currently making this for my family when they get home from their jobs 👍🏽👊🏽👊🏽👊🏽 thank you dude!
Hope you and your family enjoys it!
Great job... everything looks amazing. GOOD GROCIERES!!!
Thanks so much! 😊
Made bacon double cheese smash burgers on my new Blackstone and I have to say, it damn near makes the bacon taste even better on the griddle than cooking in the oven. The burgers were amazing! Hibachi is NEXT 🙌 Keep the bloopers coming 😂
Love some burgers brother!!!I think you’ll love the hibachi!
That looks good!!! Great video!!👍
Thank you 😋
Nice job Hussey! I like watching ur vids, instead of your other blackstone comrades. I think they just like listening to themselves talk
Thanks for the support my friend!
Miss Kathy and I have gotton fond of a 50/50 mix of brown rice and white rice. We REALLY like brown rice
Full recipe can be found here - www.thehungryhussey.com/recipes
I love the video. We fired up the Traegers and a flat top at Lanier's Saturday. Your dad usually comes by but didn't see him this time. Your rubs are selling good. You packed a bunch of flavor into those bottles. That's why "That's good groceries "! Come by and say hello.
Blow it out your a. You are rude dude. Clean out your own closet first
Love your videos! New Griddle owner here... would you please include the heat settings you are using? Thx! !
For hibatchi my friend, you're med high to high about all the time. Especially with searing the meat, you want it hot!
I always use the first knuckle measurement for rice. Has never let me down.
It’s been a great tool for sure!
The cooking is entertaining and looks delicious.
Hussey, I have switched to cutting up all my meat and vegetables before throwing on the grill. It cuts down the work and is still incredibly delicious. I also separate everything into its own aluminum pan. Because some people don't like zucchini, onion etc. Just try cutting stuff up completely one time before grilling. You may like it better.
I used to cut everything up and it worked. Been into doing it this way lately. It’s a little work though
What's the best temperature for hibachi? Just got my first blackstone
For the meat, you'll want hot, like high. Same for the veggies. The rice, about a med/high.
Fantastic work as always my brother!
Next time, throw about a tablespoon of Sesame Oil in the rice...next level Asian cooking tip!
Good to see you brother!!! Thanks for watching!!!
I should have stated it in the video to add, I have previously, but for whatever reason, me and sesame oil aren’t on good terms. 😂
Put some of that griddle butter in a blender with some vanilla ice cream and you got yourself a first class shake for after dinner. 🎉 Happy New Year, Hussy.
The way I made a huge batch was I put soy sauce in a blender with about 30 cloves of garlic and blended it. Then put that in the butter.
How Do You Make The Griller Butter?
My Blackstone got ruined from the crappy weather last year down here in North Carolina, Its all rusted up. Started looking for an indoor one, but the price is more than to replace the top on the outdoor one. But Im not gonna do the outdoor one again, well one because of money issues, but two because the weather is gonna just ruin it again. I miss cooking on that. It just sits on my back deck now staring at me and taunting me now. But Thanks for another great video Hungry. BTW keep shopping at CVS, my wife loves when you come in.
You can easily fix this rust issue. I had to fix mine. Plenty of videos out there for restoring it. Don’t toss it
It can be fixed! Don't lose hope. A little elbow rust and a reseasoning and you're good to go!
Do you want to sell it if you're for sure wanting to get rid of it?
@@thehungryhussey yeah I can sell it, next time you are at CVS and my wife is there, speak to her, you can stop by and have a look at it and give me an offer and I'll take that and put it towards the indoor version.
Just in case you don't remember my wife is the red haired one there that works up front.
Also, have a very Happy New Years!!!!
Thanks for sharing
Matt, you make that look so easy, but I only have a 22 in. Adventure Ready Blackstone griddle. How can I make this on it?
The same way, just cut your portion sizes down
You'd just do it in steps. Might have to do one item then another item. You can keep things warm in the oven on the warm feature.
You got it!
@@thehungryhussey So, it’s that simple. Gosh, I feel so stupid. Lmao
Hussey... If I had a dollar for every time I had to make the walk of shame back into the house for something I forgot to bring out to the griddle. I could afford to get a 36" Blackstone Griddle with the Air Fryers. But I will have to just settle for the 28" Range Top Combo that I have. Beside I'm starting to run out of space in my outdoor covered patio. I have one of the Blackstone 22" Pizza Ovens set up on a Blackstone prep cart. And I have a Treager Smoker so that pretty much takes up the width of the patio.
Haha... I forget so many things brother Charles!!! Running out of room is a good thing brother!
Hey Hussy, you rock on the griddle! Have you ever done orange chicken on the griddle?
Funny you asked this. I have one where me and my daughter cooked some. I didn’t post it this week because I wanted to show the new smoker/griddle instead. IT should be posting next week.
I will have to give this a try
Enjoy my friend!
Do you take reservations? This was an awesome lesson. TY
I'm glad you enjoyed this!
We will be eating this all the time as soon as i put my griddle together! Wife could eat that entire bowl of yum yum sauce.
Its so good! Hope you enjoy it! Happy New Year!
‘I don’t always fry rice but when I do, it’s Good Groceries’ - Hussey 12-31-23
Happy New Year my Friend
I always enjoy your videos. Stay blessed!
Thanks so much for watching!
Love the bloopers!!!🤣🤣🤣
Is it called caramelization when you grill something and it browns/crusts? I thought caramelization was a bit different.
Great video. I am a new owner of a Blackstone 28” griddle. I did not catch it in the video or comments, but what temperature do you set your surface for? Do you use a temperature gun or go by feel? Thank for the help. Can’t wait to try your recipes.
I typically go by look/feel. When you’re doing the protein you want HOT! Wide open. The rice can go at about a medium heat and will be fine. The protein you for sure want to make sure it’s screaming hot.
Nice ..but dont let the faucet run when no needed. tx What kind of oil you used? I will totally do this yumm
I use avocado and olive oil blend.
YUM I'll give it a try !!!!!!!
Hope you can!
Huss. How hot do you run your griddle on hibachi cooks?
Awesome, Matt! However, I would have loved to see the onion volcano!
That would be awesome and one I’ve not seen before.
What brand thermometer do you use?
I use Thermoworks items. The Thermapen IR is my fav and it has an IR and instant read in one. Here's the Link - Thermapen IR - bit.ly/44Hz1xv
You done went and made me hungry!!!
I used to cook the rice and dry it overnight in the fridge before frying. Now I do the boil in bag jasmine rice and let it drain for 20 to 30 mins. I then season and fry, and now I'm never going back to the fridge overnight!
Nice tip!
Good rice and Jasman both are good. Coming from a brother that lived in South Korea for 2 years.
Thanks brother for the support!
What about the onion volcano?
That needs more work! lol
What knife are you using
It's a Dalstrong chefs knife. Check it out with the link below. It's been my favorite knife for a while!
dalstrong.com/collections/shogun-series/products/shogun-series-7-chef-knife?ref=4325141.3ee3974
@ thank you definitely gonna look at that and possibly buy one
Looks great
Thank you so much!
Asian measurement with the finger! 👍🏽 This is approved !
Thank you my friend! Appreciate you!
Have you tried it with a filet? I am so picky with meat... I am too scared to try a filet on the black stone. I usually do 2.5 min on the cast iron then 3-4 min in oven at 410 for a perfect medium sometimes mid rare depending how fat that cut is :) I really want to try this!
I haven't unfortunaley. We typically do ribeye only. I wouldn't do a thick filet here, just a 1" thick or so. Sear it hard, slice and stir fry it. Should be fine! I believe in you!
I use 2 cups of rice, 2 cups of chicken broth. I sauté a small onion. Add it to the rice and broth in rice cooker. Towards the last 10 minutes I add a small bag of petite peas. When it’s done you can Hibachi it.
Sounds good to me!
Use Ginger from paste and Soy little Lemon for Shrimp . Then there's the Mustard Sause soo Good !
Like your new shirt. Well done
Thank you! Cheers!
Wonderful!!!!
Just make sure not to mix spatulas right? Raw and cooked?
Don’t really matter. Once you put the spatula back onto the griddle from flipping a raw piece of meat, whatever bacteria is there is killed.
Ecoli and salmonella is killed instantly at 165° the griddle top is pushing 500°!
Got me hungry!!! That’s my next meal!!!!
The bloopers are the best lol
I’m glad you enjoy them$
Looking Good......
Thanks so much!
Looks so good.
Thank you so much for watching!
@@thehungryhussey absolutely. Happy New Year!
Dukes , State Law , ha , You must be in North Carolina too . Rock On Chef !
100% Dukes!!!! Yes sir. Central NC.
Overall it looked great.
3 things try next time:
1. Use peanut or vegetable oil
2. Green onion is a garnish, add at the end.
3. Add a little sesame oil to the rice at the end.
Hussey busts out a mean breakfast to!
Thanks brother!!!
😂 Yessss!! I got one and here for some ideas. 💪🏾💃🏽🎯
Perfect!
What brand soy sauce do you use ?
For Japanese cooking, I just Kinkoman, green bottle. For Chinese, I use Lee Kum Lee or Pearl River regular soy sauce and dark soy sauce.
Hey...How the &^$@ did you know I got a blackstone for Christmas and I wanted to make Habachi with it? 😅 Bro...I love your style, technique, and the very organized way you prepared this meal. Everything was neat and organized! I can't have it any other way. Great bloopers too. I use to put them in my videos too.
Congrats! Hope you've been enjoying your new Blackstone! Glad you enjoyed the video!
The Jason Farmer shoutout let me know this is legit :)
Farmer is the man!
Try ponzu sauce instead of soy for a lighter citrus taste, or maggi for a little sweeter on the fried rice.
Thanks!
Hibachi means fire pit or fire bowl or in western terms, a BBQ. Cooking on a flat top is called Teppan or Teppanyaki. Your choice of rice is perfect for Teppanyaki or Japanese cooking. Use Jasmine or Basmati for Indian or Central Asian recipes.
Yes, I know now, but how about titling a video with teppanyaki and see how that goes. In the US, even the hibachi places aren’t hibachi.
Griddle butter sounds super flavorful👍. I think I'll add some fish sauce😊
Learned it from Jason. Great little flavor enhancer. Fish oil would be great!
Keep the green and white part of the onion separate. They cook at different temperatures.
Add the green onion last; Just before you take it off the heat.
3:05 First knuckle, or you could use the measurement lines stamped into the side. 😂
DTA - Don’t trust anyone. Haha…
Lol. Aunt Betty’s dentures…epic. 😂
😛
Is it lead free???
Lead free?
Did you know add saving that first dump of starch border can be used to starch your shirts when ironing that's what a Star Trek is
All right, all right! haha.
Yooo! He really used the Filipino rice measuring method! 🙌🏽
Whoop!!!!
Gotta have that Dukes, amen!! Lol
God never intended for us to live without Duke’s !! 😆
PREACH!!!!
A true godsend!
Excuse the ignorance , new here, what level of heat you are using and you are using all four heat zones?
Most the time I’m on a high setting of knobs.
Hibachi 2.0 from the legend !
Thanks buddy!
Minimum day in advanced; And refrigerate uncovered.
I spread mine out on 1/2 baking sheet
Jasmine rice is the best!!!!
My husband and I just got a blackstone and I can't wait to make fried rice on it 😂
You guys are going to enjoy it so much!
😂😂😂❤ the bloopers
Glad you enjoyed them!