Ultimate Surf and Turf on the Blackstone Griddle
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- เผยแพร่เมื่อ 9 ก.ย. 2024
- Sous Vide Ribeyes and Lobster tails!! This meal was delicious! The meat sat in the bath for 3.5 hours at 130, seared perfectly and melted in our mouths. Lobster tails so quick to cook on the griddle and so tasty! Yes expensive, but so worth it! Please see links below for Steam lid, Sous Vide, tank for bath, griddle caddy and vacuum sealer.
Here is our website for a list of products we have reviewed and recommend.
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Anova Sous Vide: amzn.to/3ao7nK2
the steam lid: amzn.to/2Tg9Y31
The fish tank for sous vide: amzn.to/3coMOzd
griddle Caddy: amzn.to/2ThwE3e
Vacuum Sealer: amzn.to/38eoM6v
Link to GrillBlazer torch with a 10% discount: grillblazer.co...
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Just bought my first blackstone yesterday. Now i just need to find friends like these.
congrads on your purchase and... Welcome to the community! :D N
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 one of the best griddle videos I’ve seen💪💪💪
Very much appreciated! N
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, thank you Ron! Such a great comment! This was one of my favorite videos for sure! - C
“You know, for some reason you’re shocked the griddles hot tonight” 😂
LOL Right? how many times was he going to burn himself LOL -n
Great video. Looks delicious. Loved the lobster prep and presentation. You all did New England surf and turf proud.
You guys crack me up! As usual it looks delicious! Love the outtakes!
Glorious Surf and Turf gentlemen. 🤘🤘
Those steaks are outstanding! Awesome video guys.
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!
This was soo good Suzanne. Definitely worth a try
What a feast!
Yess
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
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.
Sounds great! I really like the idea of infused spirits. Going to suggest it to Chris and Jeff! Thanks V! -N
Couldn’t have been done any better anywhere else in the world fellas! Nice work!
Thanks Brian! Stay safe!
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!
Thanks! Still one of my favorite all time cook right here! Sooo freaking good! - C
Nice to see your Golden in the video! Steaks look great, enjoy watching your videos.
Dunkin always finds a way to get in some shots! LOL Thanks for the comment!
may be the best one yet..Well done guys.
Ty Tom. It's been a while since Chris treated us to this. Maybe I'll remind him to do it again 😁. Cheers-J
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.
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!
Did it taste as amazing as it sounds??
The Griddle Guys everything tasted amazing!
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!
Thanks Scott, We couldn't agree more.. the sous vide nails steak like nothng else. Things kick butt! Thanks for commenting!
Can't agree more Scott! Thanks for the comment and thanks for watching! - C
Damn, I’m fully torqued after this video.
I drooled all over my keyboard, you owe me a new one.
LOL Glad you liked this one! - C
WOW! Looks amazing guys. Going to look into that system you have looking forward to the video on it ..thanks for sharing
Waiting for the dog to snatch it up. 😂
Good job guys. Keep up the good work and enjoyable videos 👍
Thanks for watching!
Looks good guys!
Thank you! - C
GAWD DAYUM! Amazing work griddle guys!
Thanks Al! - C
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 :)
It's always great watch you guys cook.
I guess I'm gonna have to go ahead and get a sous vide unit. You guys are killin' it.
Highly recommend it Howard! Thanks for the comment! - C
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.
We r definitely doin this guys great job best video yet
So good! Thanks Heather! - C
you guys are great!!!!!!!!
Freaking Amazing! Gotta check out sous vide.
Will you please send me the money to buy those steaks. Lol. Looks great.
Looked great!!
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.
Thanks for watching and for taking the time to comment Mike! and oh yeah.... no such thing as too much butter lol.. Cheers! -N
my mouth was wateringggggg. great cook guys!
Have you made your dedicated sous vid video yet? I'm anxious to see it. Loved the lobster ribeye video.
Not yet but we will hopefully soon. Thanks Tom! - C
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
Wow! Great job again!
Thanks Andy!
I would like to join this group of friends lol!
Great video as usual.
Thanks David!
When the steaks went on the dog showed up!
Duncan is ALWAYS full aware of what we are cooking and when to scoop in. Lol. Love that guy. Cheers-J
OMG!
THAT LOOKS GOOD!!!
(poor cutting board...)
Thanks for being a sub Cilla! And thanks for the kind words! Cheers! -N
Excellent!
Thanks Mark!
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.
😁
You sure that letter you mention actually exists? We have never seen it. You know you can't just add stuff to the alphabet cuz you feel like it Chris!
😁👍. - n
Dammm
That's what I'm talking about..
Outstanding...
Great job gentlemen
👍👏🇺🇸🙏🍾🥩🥩🥩
Thanks JD!
Try steamin the lobsters with salted water next time. Brings out the sweetness.
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!!
Thanks Dwight! Dunkin loves the nights we cook at our house. Fortunately he is smart enough to know not to take without permission. lol Thanks for watching and commenting! - C
I think 2" is the best.
Those look like 'rough cut' steaks. The butcher is most certainly from the old school. 😂
You guys are great !! Keep up the great videos...... I think I just gained 5 pounds watching your video 😄👍🏼
LOL Thanks Pumpkin!
the surf and turf video was great, where did you get the spice rack holder that by the griddle in the video ? TY
Thanks Ron! Here you go! Highly recommend this! amzn.to/2ThwE3e
, excellent bonappetit
I like to know Where are the water machines
Hi John, Yiou can find the Sous Vide machine here Anova Sous Vide Machine amzn.to/3ao7nK2 Thanks! - C
Gawjus!!!
Thanks Martha! - C
Ha! Great video guys! Just one question though, if the dog doesn't lick the tongs, does it still come out right? :-P
I never knew I could smell TH-cam videos.... Well I'm off to do a Tri-Tip and Lobster Tails.
LIterally LOL'd at this comment! :) -N
Guys Great Video can you get away without the Sous vide method??
Delicious ✌🏾👍🏾🙏🏾
Yes no need to the Sous Vide. Can cook the beef many different ways. Cheers! - C
Sweeeeet 👍
I think we need a repeat of this cook this summer.....Maybe Jeff or Nate will see this and treat us! I won't hold my breath though! LOL - C
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??
Did you snap off the bottom of the asparagus? I wish there was smellavision!
Yes and washed them too! We forgot to mention that. Thanks for watching!
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
We have cooked right in the store packaging. Things like a small ham or sausages that are vacume sealed heat up just fine.
I should of came over
Yes you should’ve!! Lol
What sous vide cooker are u using? What are some key things that a new owner should be looking for?
Hi Mike, We use an Anova. It was about $100 on amazon. here is the link to it, amzn.to/3ao7nK2 From what we have experienced it works well and is well built. The app that comes with it is particularly good. Guga over @th-cam.com/channels/pFuaxD-0PKLolFR3gWhrMw.htmlfeatured channel is crazy informative. We would recommend you check out his videos.
Thanks for watching and for taking the time to comment! -N
hi
Hi
Hope you guys are doing ok. Missing content but understand the situation.
Thank you . Thankfully, so far, so good. We are trying to find the right balance between social responsibilities, upended work/family schedules and putting out enjoyable content . Thank you for your well wishes and comments. Best wishes to you and your family. Ty-J
what is that caddy next to the griddle???? Where do I get one??? Great video!!!
griddle Caddy: amzn.to/2ThwE3e
thanks!
Do you guys use the same kind of oil for everything you cook? What kind of oil do you use?
We all use different oils and mix it up. Olive, vegetable, Canola, Avocado etc.
@@TheGriddleGuys thanks man, I’m really excited to start cooking like you guys. You make delicious looking food!
Have you made the sous vide video?
We did Sous Vide in this video but we have plans to do future video as well on Sous Vide. Stay tuned! - C
The Griddle Guys I’ve been thinking of getting one. I’m a full time RV’er so space is always an issue. I have a 17” Blackstone. Basically I don’t want to have to buy a specific vessel to do the Sous Vide in. So, what is your opinion on using the pot that is part of the Instant Pot as the vessel? Thank you for sharing your knowledge.
Could you link your tool caddy paper towel holder
www.amazon.com/Mr-Bar-B-Q-40291Y-Barbecue-Caddy/dp/B077J597DH
How much are Ribeyes out there in your Land?
$12-$15 . Once in a while they go on sale for $6.99 .
Nice work and I won't touch or eat seafood 👍
Thanks Snow man! Where's the snow been in NH this year??
@@TheGriddleGuys
Not much for snow. 40 inches first week of December. 33" in two nights. (Chain up) Then snow and ice/ rain every storm since. That's how the cycle works. Good snow at the mountains. Cannon, Killongton. Keep on grilling in the free world.
Are they ever stop talking about the money
sous vide just wastes more plastic.
do a reverse sear.
Sorry but have to disagree here. Sous vide makes the meat so tender and never over cooked! Although I do like the reverse sear method as well. Thanks for the comment! - C
sound was still painful but otherwise great vid!
Always trying to improve on that. We need another 2 -3 mics. Its in the works. Hang in there.....we will get it right!
@@TheGriddleGuys i dont think its the mics. theres a setting on the mic where your making it so one of you will come in one ear and another in the other ear. Its just really confusing when you watch weith headphones lol
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.....
Good morning Brian. Are we talking about the sous vide setup?
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
All good points Joe! Thanks for watching! - C