love watching your videos! very helpful and informative, plus you cook some darn delicious looking food! really like the modifications you have made and how you use your grilling tools....
Over the past years I have been a casual watcher of TH-cam but I have never subscribed to anybody's Chanel. However, being that i'm purchasing a flat top Blackstone grill soon, I have learned a lot from your cooking videos and gotten many ideas, so i'm proud to say you are the FIRST person I have ever "subscribed' to as I hope to learn more from your cooking techniques on a flat top grill !
What I learned during this video is I need to control my heat better. I love the calmness and control you have when cooking. I feel like I’m stressing and rushing everything. Mainly because my heat is always too high!! Everything looked fantastic and I can’t wait to try salmon on my griddle. Excellent video!!
Love this video! All of the food looks delicious and I'm drooling! I am amazed at all of the toys (gadgets) you have for your griddle. Every time you brought out something new, I would laugh. It's all so great! Kudos to you!
REALLY well done. I love the gadgets (such as weights and lids) you have and mods you have done to your cooking tools. Shelves, surrounds - all very well done. Clean and efficient and everything within your reach. Thanks for sharing all this. You have helped me to see some improvements I need to make around my outdoor cooking area.
I have to try this soon. Great cooking tips for grilling vegetables. Thank you, Dave(275deg F veg and 350deg F salmon and steak). Merry Christmas from Texas. HEB here I come.
you are like the inspector gadget of griddles. ive never seen someone use so many different tools for a dinner. all very effective i might add. i never thought about taking skin off and then searing again on that side. pretty cool.
I want to tell you thanks for commenting on the Cuban Sandwich video. I had to delete and re-submit the first one where you commented so I could not say thanks on that one. Hope you get this message and thanks for your continued support. Dave
What a pleasure Dave, thank you! Your food looks delicious and your videos are #1. Great picture, editing, music and staging. Nice and easy watching. Congrats - I know it's not as easy as you make it look!
Thank you kindly. I really appreciate that you considered what it takes to produce a quality video! Thanks for taking time to comment. Best to you, Dave
Once of the best vids I have seen. I just bought a blackstone and have been scouring youtube. What an excellent job. Production value was excellent, all your tools and gizmos you have made were great ideas!! Im heading to the store to buy some pans and handles lol. Thanks for the great video. Great camerawork also!! This sets the bar for griddle videos!!
Nice work! I NEVER get tired of brussel sprouts! When cooking them, you want to caramelize them BEFORE softening the inside of them. The reason is because they brown much better this way. If you soften them up first, you can caramelize them, but it is much harder to brown the outside of them afterwards. If you brown and caramelize them first, you will get a great maillard reaction, it adds more flavor complexity and depth of the brussel sprouts. My favorite way to do them is brown and caramelize them, using olive oil and high heat, right to where the olive oil is starting to smoke. As the brussel sprouts are roughly half way to getting caramelized, add diced bacon. When the bacon is about half way done, add diced shallots (white onions work too if you don't have shallots), along with sea salt and a little pepper. Mix thoroughly, then move off of high heat and / or turn off burner and cover for a few minutes to rest. This will end with caramelized brussel sprouts, deep brown on the outside, soft on the inside, but not mushy. Brussel sprouts prepared this way go really well with an excellent steak, and stand up well too it and provide a nice contrast to the beef! Another great way to enjoy them is to caramalize them as above, but half way through, add some agave, small bits of diced jalepenos, and good squirt of lime juice. Then, slide over to low heat side (or set burner to low heat), then sprinkle cotija cheese and cover for roughly 4 or 5 minutes, then serve. This one might sound weird, but the combination works nicely. This goes well next to carne asada or even better, a nice entrana!
Nice video of your cooking skills and equipment used. I have seen other videos, but yours are the most useful and really made me decide to go to the Blackstone with the surround table. That surround table also acts as a shield around the base of the grill to keep the wind out. The Camp Chef has a wind shield already built in, but the surround table solves that problem while adding much needed shelving space. Plus, the Blackstone 36 has a larger cooking area VS the Camp Chef 4 burner, not to mention it is cheaper. The grease drip problem is easily fixed with a wire bent into a T shape and dropped into the hole over the grease catcher. Thanks again for making my research easier.
Thank you for watching and especially for taking time to comment! You are going to love your new griddle. Check on all the Facebook groups for some awesome recipes and ways to use your 'Stone. Thanks again!
I like how you use the gun to check heat. This may be common in the griddle world in which I’m new to! I thought that was a cool little tool to have. Good video!
Thank you for watching and especially for taking time to comment! I don't have anything on how I set up the station. Actually, it was a work in progress and you'll see different configurations in the different videos. Always trying to improve process and proceedure. You might try to pause the video and take note of how I set it up. i know you'll set your own up to work well with the space, budget and specific needs of your own cooking style. Thanks again!!
REALLY ENJOY YOUR VIDEOS. THANKS FOR "SHARING YOUR KNOWLEDGE", NOT ONLY ON FOOD PREP BUT HOW YOU SET UP YOUR COOK STATION. REMINDS ME OF THE COOK ON THE 'OLE' WAGON TRAIN....HE HAS HIS ...... TOGETHER!
That’s a great setup. I never seem to have enough shelf space. Is there a video that explains all the gear etc and where you can get or build it. Thanks. Will watch more.
Would love to see how and what you cook on your wok and other systems. Many of us are families of two or three, but still want good food, not pre-packaged and tossed in an oven. Thank you for helping me to do more and do better on my blackstone!
Thanks for the comment. Yes, cooking on the Blackstone is awesome but like many I'm now only cooking for 2. That's why I switched to a different system. Also to get more options in what/how to cook. My new banner gives you an idea of what I'm doing. Will be filming soon if the weather allows. thanks again.
Hi Dave, I have a blackstone 36” griddle, I love it, best grill I’ve ever owned. I came across your channel and enjoy your content, you talk well in front of the camera, and your little homemade grill tools are awesome, gonna upgrade my grill with some of the them, anyway, hope to see some new content from you soon, hope all is well.
I wonder which BIG piece of salmon DAVE gets? And yet another great vid Dave.. UPS will be bringing my Blackstone on Thursday and I WILL post some vids. Thanks Captain Dave.
Where do you find the surround. I have a 36” BS. Would love to find that. That is a great set up. Fixing Salmon tomorrow night for my first time. Hope it all turns out right. Thanks for a great video.
Thank you for watching and especially for taking time to comment! I checked Amazon and they only have it for the old front grease trap model.Seem to remember from talk on the BS forums that a new one is not available. You might call BS and see what they say. Thanks for watching! Dave
Dave, you still out there ? Where did you get those baking sheet handles , that was a awesome video . Just found you, loved the drywall knife trick, hey, any excuse to buy a new tool is a good one .Thanks Dave
Thanks! Really appreciate you watching and taking time to comment. For the handles, I had bought two cheap small sauce pans and drilled the rivets out so I could fasten the handles on to the sheet pans with machine screws and nuts. Thanks
Thanks James! Hope to do a couple of videos this weekend if the weather allows. We're in the rainy season here and it limits my window of opportunity. Thanks again!
To my understanding You mentioned in a prior video your from Melbourne, FL. I like watching your videos, so Please be safe with Dorian slowly approaching and bring that griddle inside to protect it. So food is so delicious!
Hi, love your videos! Question:The Blackstone is it just a griddle? I bought a "Outland Portable Camping Stove" 3 burners, off Amazon, because I can fry fish etc, boil, use cast iron pots to cook in. And also, I can buy a griddle that goes all the way across like yours. So, I was just curious as to wheather the Blackstone does all that too. I know Blackstone is well made & it has a griddle but that's all I know about it. If it does all the Outland does I will return it to buy a Blackstone. Thanks in advance!
Cutiepie, thanks for watching. Good comment and questions. My experience comes from owning a Camp Chef Yukon 2 Burner similar to the one you have. I had the griddle top accessory for it as well. I found that the lowest flame from the unit was just too hot. The griddle was too hot for cooking things like eggs or other items. Yes, I liked that I could use it for large pots and make things like low country boils and high heat to sear meat but it was just too hot all the time. I ended up selling it and getting another blackstone. To have the option of a burner for wok cooking or cast iron cooking, I added one to the stone. Check out my video about how i added a side burner. So, while the unit you have is great, I found it better to have the Blackstone with an optional adjustable side burner. Hope this helps. Thanks
Love the set up, just wondering about one thing though regarding the salmon. Even though the one piece was smaller it was still the same thickness as the other..at least it looked to be on the video. Wouldn't it cook the same as the larger piece if they are the same thickness?
Thanks for watching and for your question! I think that due to the varying surface temperature, size difference and length of time under the lid they were cooking at a slightly different rate. Overall, I just try to judge how well its done by looking. I hope you try this and I'm sure you'll enjoy the process. Thanks again. Dave
Dave, Thanks for watching and for your question. Please watch my video: "Upgrade the space on your Blackstone Griddle surround table with this mod" to get the whole story about the racks on the surround. If you scroll through the comments you'll find the SKU number of the racks at Lowes. Hope you enjoy it and thanks again!
Where did you purchase the handles for your homemade pans. I recently purchased a 36" Blackstone and your videos have been very instructive for my griddling education. Thanks
Hi David. Thanks for watching! To make the pans, I bought the smallest, cheapest sauce pans I could find from Walmart. I think they were about $4 each. I then drilled out the rivets that held the handle to the pan, threw the pan away. Then drilled two holes at the correct spacing in the end/side of the flat pan. Used small machine screws and nuts to fasten the handle to the sheet pan. Hope this helps and thanks again. Dave
@@NextWithDave Great. I will check the sauce pans next I'm in there. Great idea. I'm pretty sure nobody makes anything like that. Have a great weekend.
Thanks! Comes in handy for lots of things. About 6 months after this video was made I had to re-do the knock down on the ceiling and used all three knives...! LOL. Cleaned them up and they are cooking utensils again. Thanks for watching and for your comment.
Yes, but you need to cover the griddle itself. I could not find a universal grill cover so i bought the Blackstone cover. that worked good till i added the surround. then...it fit...but not well. I ended up with a good quality thick plastic tarp and used caribiners to pull the gommets together at the ends. Leave a pan in the middle under the tarp to raise it up and allow water to drain.
Cat, thanks for watching and for your comment! You are absolutely right. I'll take your advice to heart and do that from now on. I've been gearing up to do some more vid's and should be posting in the near future. Thanks again. Dave
I've noticed your griddle top has very nice dark but shiny surface... Any seasoning tips or tricks as to how I can achieve that? Btw my griddle has the black but matte look after a few seasonings.
Tyrone, Thanks for watching and for your question. I always give the griddle a light rub out with some super fine steel wool before each cooking session. After rubbing I rinse with water and then put a very thin coat of oil on the surface and then wipe it off. It leaves the surface very smooth and I don't have to use as much oil when cooking that way. I like a good greasy burger as much as anyone but for the most part, I try to cook with as little oil as possible. Hope this helps and thanks again.
You’re invited to the cook out Dave , come with the intention to cook something too budd ! We luvvv yuh already !!! That look good tasty oh my 😫I’m hungry 1am
Jim, thanks for watching and taking time to comment. I agree, the crispy skin is great. We've started separating it and frying it like bacon. Thanks again.
Thanks for watching and for your question. I guess if I could only use two tools it would be the tongs and the 6" putty knife. If I could only use two spatula type tools it would be the 4" putty knife and the 8" drywall knife. However, as you can tell I think there's a tool for every need and I try to have an assortment. Coming from an automotive background, I know that a good selection of quality tools make you more efficient. Thanks again! Dave
Vinny Vino Why limit yourself to only two tools? These are very versatile cookers and the more items you learn to cook on them the more tools you will need to comfortably cook them. Limiting yourself to only two would be like limiting yourself to one 9” frying pan and one pot and then try to cook a thanksgiving dinner for 25 family members and friends. While you can do it, it will take considerably more time, more planning, and a lot of frustration. Tools are our friends and you can never have too many!!! Actually they may be better than friends cause they are always there by your side, they always do what you need done, they will jump into a fire or take a swim in dirty bubbly water and never roll their eyes or say no, they don’t take up much room at all and don’t mind being left hanging or shut up in a dark drawer until we need their help again and never talk back to you. Continually add to your collection of “friends” as you learn to cook new dishes, trust me, you’ll be glad you did and always remember when it comes to tools, there is no one size fits all and have fun, your tummy will thank you for it for years to come!!!!
Don, I bought the cheapest small sauce pans I could find at Wal Mart. then drilled the rivets out that held the handles to the pan. Then attached the handles to the sheet pans with small machine screws.
I watched a couple of infomercials on QVC and it looks great but there were definitely a few things that were odd. The chef guy Mark on the show kept saying you couldn't damage the surface as he takes a sharp knife and cuts right on it, you can see by pausing the video clear lines left where the knife cut on the meat. It looks interesting though and I'd definitely like to try it. Your dish looked great even though I hate salmon!
Thank you for watching and especially for taking time to comment! You can cut on the surface and not damage the actual steel griddle. However, you will leave scratches in the seasong. Other than dulling your knife edge, not a huge problem but after a while the little ridges left by the cutting tend to make food stick unless you use extra oil to kind of "float" the food on the surface. I did a video on how to smooth down those scratches quickly and easily without sanding it down to bare metal and starting over with the seasoning processl Check it out here: th-cam.com/video/2paKzINf6ac/w-d-xo.html Thanks again for watching!
Thanks, John. To me, that's a huge compliment! I have the utmost respect for the hard working men and women who work with their hands everyday and adapt to the challanges they face with ingenuety and skill. Thanks for watching and especially for taking time to comment! Best, Dave
Hi Lewis. Sorry for the delayed response. Right on about the fish. The veggies were pretty much full heat to give them a nice char. Thanks for watching!
Jerry, thanks for watching and for your comment. The surround is hot enough to keep food put in metal trays warm. That's partly why I added the racks, so i'd have warm and cool surfaces right next to the griddle. Thanks.
Ezra, Thanks for watching and for your comment! Thanks for appreciating the innovations. I'm always trying to improve processes. A lot of whiffs and sometime a base hit. Waiting for that grand slam then its off to the patent office. Cooking time varies with temperature, thickness and desired doneness. Also, this salmon is wild caught Scottish that i get from the local fish market.The normal farm raised salmon from the grocery store I would not cook rare but medium to medium well. Thanks again!
Thanks to all for watching and commenting! It gives me inspiration to continue.
love watching your videos! very helpful and informative, plus you cook some darn delicious looking food! really like the modifications you have made and how you use your grilling tools....
Thank you very much hope we Get a good result, Best wishes
Next With Dave nice vid I subbed and liked
What happened to you love your channel? How come you don't upload anymore you had GREAT content? Hope your okay!
Funny I posted this comment and NOW just read what you posted about why you arent doing these videos anymore lol nevermind.
Over the past years I have been a casual watcher of TH-cam but I have never subscribed to anybody's Chanel. However, being that i'm purchasing a flat top Blackstone grill soon, I have learned a lot from your cooking videos and gotten many ideas, so i'm proud to say you are the FIRST person I have ever "subscribed' to as I hope to learn more from your cooking techniques on a flat top grill !
Wow, thank you! Thank you for watching and especially for taking time to comment!
What I learned during this video is I need to control my heat better. I love the calmness and control you have when cooking. I feel like I’m stressing and rushing everything. Mainly because my heat is always too high!! Everything looked fantastic and I can’t wait to try salmon on my griddle. Excellent video!!
You can do it! Thank you for watching and especially for taking time to comment!
Love this video! All of the food looks delicious and I'm drooling! I am amazed at all of the toys (gadgets) you have for your griddle. Every time you brought out something new, I would laugh. It's all so great! Kudos to you!
Thank you so much! Thank you for watching and especially for taking time to comment!
I appreciate your griddle equipment creations. Look like very helpful utensil and racks.
Great presentation. Finally someone who notes the grill temp before and while cooking. Very organized setup and tools.
Thanks, James.
I like your video! 2 week ago I got a 22 in Blackstone and it has changed my life. I can cook more and less mess in the kitchen.
That is awesome! Thank you for watching and especially for taking time to comment!
REALLY well done. I love the gadgets (such as weights and lids) you have and mods you have done to your cooking tools. Shelves, surrounds - all very well done. Clean and efficient and everything within your reach. Thanks for sharing all this. You have helped me to see some improvements I need to make around my outdoor cooking area.
I have to try this soon. Great cooking tips for grilling vegetables. Thank you, Dave(275deg F veg and 350deg F salmon and steak). Merry Christmas from Texas. HEB here I come.
Thank you for watching and especially for taking time to comment!
you are like the inspector gadget of griddles. ive never seen someone use so many different tools for a dinner. all very effective i might add. i never thought about taking skin off and then searing again on that side. pretty cool.
Wow, thanks!
That was a nice cook, very well done..I liked the cooking station and your mods..
Wow! Fine meal, Dave! I love how you utilize tools and methods on the Blackstone!
I want to tell you thanks for commenting on the Cuban Sandwich video. I had to delete and re-submit the first one where you commented so I could not say thanks on that one. Hope you get this message and thanks for your continued support. Dave
Man, you're just such a chill dude. I like you innovation for the maximum use of your grill.
Brandon, thank you for watching and for your kind words. I really appreciate it!
I have just started to cook on a backyard griddle and I was looking for a how to channel. I found it here. Great info. Thanks for the effort.
What a pleasure Dave, thank you! Your food looks delicious and your videos are #1. Great picture, editing, music and staging. Nice and easy watching. Congrats - I know it's not as easy as you make it look!
Thank you kindly. I really appreciate that you considered what it takes to produce a quality video! Thanks for taking time to comment. Best to you, Dave
Dave I show my fiancé your video I'm getting ready to get a blackstone I'm so excited
Awesome video! Like your cooking equipment mods and your explanation of everything you were doing! Keep the videos coming!
Thanks Alan! More vid's coming soon.
Once of the best vids I have seen. I just bought a blackstone and have been scouring youtube. What an excellent job. Production value was excellent, all your tools and gizmos you have made were great ideas!! Im heading to the store to buy some pans and handles lol. Thanks for the great video. Great camerawork also!! This sets the bar for griddle videos!!
Thanks for watching and for your kind words. I appreciate it much more than you could know.! Best regards, Dave
great video. little details. good camera work. no cutesy bs about unrelated stuff or dumb jokes. this is a 10/10 how to video.
Thank you for watching and especially for taking time to comment!
Great looking food, amazing looking workstation. YOu are amazingly well organised.
Thank you for watching and especially for taking time to comment!
Nice work!
I NEVER get tired of brussel sprouts! When cooking them, you want to caramelize them BEFORE softening the inside of them. The reason is because they brown much better this way. If you soften them up first, you can caramelize them, but it is much harder to brown the outside of them afterwards. If you brown and caramelize them first, you will get a great maillard reaction, it adds more flavor complexity and depth of the brussel sprouts.
My favorite way to do them is brown and caramelize them, using olive oil and high heat, right to where the olive oil is starting to smoke. As the brussel sprouts are roughly half way to getting caramelized, add diced bacon. When the bacon is about half way done, add diced shallots (white onions work too if you don't have shallots), along with sea salt and a little pepper. Mix thoroughly, then move off of high heat and / or turn off burner and cover for a few minutes to rest. This will end with caramelized brussel sprouts, deep brown on the outside, soft on the inside, but not mushy. Brussel sprouts prepared this way go really well with an excellent steak, and stand up well too it and provide a nice contrast to the beef!
Another great way to enjoy them is to caramalize them as above, but half way through, add some agave, small bits of diced jalepenos, and good squirt of lime juice. Then, slide over to low heat side (or set burner to low heat), then sprinkle cotija cheese and cover for roughly 4 or 5 minutes, then serve. This one might sound weird, but the combination works nicely. This goes well next to carne asada or even better, a nice entrana!
Thank you for the detailed tips and for sharing your process. I'll have to try it next time. Best regards, Dave
Nice video of your cooking skills and equipment used. I have seen other videos, but yours are the most useful and really made me decide to go to the Blackstone with the surround table. That surround table also acts as a shield around the base of the grill to keep the wind out. The Camp Chef has a wind shield already built in, but the surround table solves that problem while adding much needed shelving space. Plus, the Blackstone 36 has a larger cooking area VS the Camp Chef 4 burner, not to mention it is cheaper. The grease drip problem is easily fixed with a wire bent into a T shape and dropped into the hole over the grease catcher. Thanks again for making my research easier.
You are a creative genius!!
Great job, thanks for the tips on the tools used.
Started watching you videos today....really enjoy them....great ideas. I'm a relatively new Blackstone Griddler.....
Thank you for watching and especially for taking time to comment! You are going to love your new griddle. Check on all the Facebook groups for some awesome recipes and ways to use your 'Stone. Thanks again!
Wow Dave im currently waiting for my Blackstone to arrive and you've just added quite a bit of anticipation with this amazing vid, thanks !
Thanks Tyson! You're going on a journey. Have fun.
Very informative. Learned a lot about you cooking the salmon, so thanks for that as well. :)
Glad it was helpful! Thank you for watching and especially for taking time to comment!
I like how you use the gun to check heat. This may be common in the griddle world in which I’m new to! I thought that was a cool little tool to have. Good video!
Thank you for watching and especially for taking time to comment!
Love your home made cover lids!! Brilliant!!
Love the meal, love the cooking station (thanks for the input) Can't wait to make some salmon! Keep up the great work!!
Thank you for watching and especially for taking time to comment!
Like the way you talk thru out your cooking. Good job!
Thank you 😊
You wouldn't have to call me twice to dinner! That looks fabulous! Excellent video!
Earnie
Very Organized and Perfect. I have feeling that Dave is a Pilot or something. Thanks.
Just got a blackstone and saw your video, wow what a setup. Do you have videos on how you built this cooking station? Loved your video!
Thank you for watching and especially for taking time to comment! I don't have anything on how I set up the station. Actually, it was a work in progress and you'll see different configurations in the different videos. Always trying to improve process and proceedure. You might try to pause the video and take note of how I set it up. i know you'll set your own up to work well with the space, budget and specific needs of your own cooking style. Thanks again!!
We just got a black stone and are really looking forward to cooking some salmon on the grill!
Danny and Lynn
Thank you for watching and especially for taking time to comment!
REALLY ENJOY YOUR VIDEOS. THANKS FOR "SHARING YOUR KNOWLEDGE", NOT ONLY ON FOOD PREP BUT HOW YOU SET UP YOUR COOK STATION. REMINDS ME OF THE COOK ON THE 'OLE' WAGON TRAIN....HE HAS HIS ...... TOGETHER!
That’s a great setup. I never seem to have enough shelf space. Is there a video that explains all the gear etc and where you can get or build it. Thanks. Will watch more.
Thank you for watching and especially for taking time to comment! This video should help. th-cam.com/video/bEOnmQz-fLU/w-d-xo.html
I did a salmon cook as well. It was absolutely delish! Enjoyed it!!!
Thank you for watching and especially for taking time to comment!
Would love to see how and what you cook on your wok and other systems. Many of us are families of two or three, but still want good food, not pre-packaged and tossed in an oven. Thank you for helping me to do more and do better on my blackstone!
Thanks for the comment. Yes, cooking on the Blackstone is awesome but like many I'm now only cooking for 2. That's why I switched to a different system. Also to get more options in what/how to cook. My new banner gives you an idea of what I'm doing. Will be filming soon if the weather allows. thanks again.
Hi Dave, I have a blackstone 36” griddle, I love it, best grill I’ve ever owned. I came across your channel and enjoy your content, you talk well in front of the camera, and your little homemade grill tools are awesome, gonna upgrade my grill with some of the them, anyway, hope to see some new content from you soon, hope all is well.
Thanks for you comments! I've switched to a different cooking system and will do some videos soon.
I really enjoy your cooking videos. I look forward to the next one!
Thanks, Brett!
Great video!!! Very well done and easy to follow.
Thank you!!
That salmon looks amazing. Great cooking, Dave. Can't wait to see what's next!
That salmon would be good if it was done my mom taught me you don’t anything that’s not cooked will not rare in the middle salmon
Nice set up and Salmon is amazing for you. Gotta get those Omegas.
For sure! Thank you for watching and especially for taking time to comment!
I enjoy your vids for sure and im gaining so much knowledge from them, Thank you so much
Wonderful video, so many amazing ideas! Thank you :-)
Thanks Sandra!
I wonder which BIG piece of salmon DAVE gets? And yet another great vid Dave.. UPS will be bringing my Blackstone on Thursday and I WILL post some vids. Thanks Captain Dave.
Buddy, looking forward to seeing your vids!
Where do you find the surround. I have a 36” BS. Would love to find that. That is a great set up. Fixing Salmon tomorrow night for my first time. Hope it all turns out right. Thanks for a great video.
Thank you for watching and especially for taking time to comment! I checked Amazon and they only have it for the old front grease trap model.Seem to remember from talk on the BS forums that a new one is not available. You might call BS and see what they say. Thanks for watching! Dave
Dave, you still out there ? Where did you get those baking sheet handles , that was a awesome video . Just found you, loved the drywall knife trick, hey, any excuse to buy a new tool is a good one .Thanks Dave
Thanks! Really appreciate you watching and taking time to comment. For the handles, I had bought two cheap small sauce pans and drilled the rivets out so I could fasten the handles on to the sheet pans with machine screws and nuts. Thanks
Great video. Bought a small Blackstone yesterday. am anxious to try it out soon. Just Subscribed. Keep up the good work.
I like the whole set up! Great video
That looked like an awesome cook Dave, and looked very tasty !
I love it,nice job of video keep up the videos for us
Thanks James! Hope to do a couple of videos this weekend if the weather allows. We're in the rainy season here and it limits my window of opportunity. Thanks again!
Thanks Dave! I am cooking salmon today on the black stone and needed some help 😅
Thank you for watching and especially for taking time to comment!
Do not pick up a hot brick!!! 😆 nice meal you made there👍
Thanks Nevik!
To my understanding You mentioned in a prior video your from Melbourne, FL. I like watching your videos, so Please be safe with Dorian slowly approaching and bring that griddle inside to protect it. So food is so delicious!
Thanks, Scott. I appreciate you kind words.
This was such an awesome video! You got yourself another subscriber!
Hi, love your videos! Question:The Blackstone is it just a griddle? I bought a "Outland Portable Camping Stove" 3 burners, off Amazon, because I can fry fish etc, boil, use cast iron pots to cook in. And also, I can buy a griddle that goes all the way across like yours. So, I was just curious as to wheather the Blackstone does all that too. I know Blackstone is well made & it has a griddle but that's all I know about it. If it does all the Outland does I will return it to buy a Blackstone. Thanks in advance!
Cutiepie, thanks for watching. Good comment and questions. My experience comes from owning a Camp Chef Yukon 2 Burner similar to the one you have. I had the griddle top accessory for it as well. I found that the lowest flame from the unit was just too hot. The griddle was too hot for cooking things like eggs or other items. Yes, I liked that I could use it for large pots and make things like low country boils and high heat to sear meat but it was just too hot all the time. I ended up selling it and getting another blackstone. To have the option of a burner for wok cooking or cast iron cooking, I added one to the stone. Check out my video about how i added a side burner. So, while the unit you have is great, I found it better to have the Blackstone with an optional adjustable side burner. Hope this helps. Thanks
Love the set up, just wondering about one thing though regarding the salmon. Even though the one piece was smaller it was still the same thickness as the other..at least it looked to be on the video. Wouldn't it cook the same as the larger piece if they are the same thickness?
Thanks for watching and for your question! I think that due to the varying surface temperature, size difference and length of time under the lid they were cooking at a slightly different rate. Overall, I just try to judge how well its done by looking. I hope you try this and I'm sure you'll enjoy the process. Thanks again. Dave
Awesome! Keep on cooking Captain Dave!
Very nice set up , hope you don't mind but I will copy from you where did you get racks on the back side, Thank you
Dave, Thanks for watching and for your question. Please watch my video: "Upgrade the space on your Blackstone Griddle surround table with this mod" to get the whole story about the racks on the surround. If you scroll through the comments you'll find the SKU number of the racks at Lowes. Hope you enjoy it and thanks again!
Looks sooooo good nice job just got my blackstone today
Congratulations. You're going to have a lot of fun!!
Where did you purchase the handles for your homemade pans. I recently purchased a 36" Blackstone and your videos have been very instructive for my griddling education. Thanks
Hi David. Thanks for watching! To make the pans, I bought the smallest, cheapest sauce pans I could find from Walmart. I think they were about $4 each. I then drilled out the rivets that held the handle to the pan, threw the pan away. Then drilled two holes at the correct spacing in the end/side of the flat pan. Used small machine screws and nuts to fasten the handle to the sheet pan. Hope this helps and thanks again. Dave
@@NextWithDave Great. I will check the sauce pans next I'm in there. Great idea. I'm pretty sure nobody makes anything like that. Have a great weekend.
Love the channel! Keep em coming Dave!
I was so happy to find your channel because you don't use so much oil, thank you
Thank you for watching and especially for taking time to comment!
love the 12" drywall knife salmon flipper!
Thanks! Comes in handy for lots of things. About 6 months after this video was made I had to re-do the knock down on the ceiling and used all three knives...! LOL. Cleaned them up and they are cooking utensils again. Thanks for watching and for your comment.
Just subscribed sir keep it up and i cant wait to get To the ranch and cook on mine
Thanks!! Have fun and be safe.
Dave
Man, if I was your next door neighbor, you would have to call the cops to give me a criminal trespass warning! Everything looked delicious.
Thank you for watching and especially for taking time to comment!
that's some seriously tasty looking food :)
Thanks!
I like the dry wall tools nice
Thank you Dave!!
Hi Naomi! Thank you for watching and especially for taking time to comment!
Thank you fantastic videos
Hey, thanks for the vid. Would you recommend this type of griddle for an uncovered porch?
Yes, but you need to cover the griddle itself. I could not find a universal grill cover so i bought the Blackstone cover. that worked good till i added the surround. then...it fit...but not well. I ended up with a good quality thick plastic tarp and used caribiners to pull the gommets together at the ends. Leave a pan in the middle under the tarp to raise it up and allow water to drain.
you have a list of extras for your blackstone? I like the extras
You need to plate it, you need to taste it. you need to recommend it. Great video.
Cat, thanks for watching and for your comment! You are absolutely right. I'll take your advice to heart and do that from now on. I've been gearing up to do some more vid's and should be posting in the near future. Thanks again. Dave
Reminds me of when I use to live in Weston, FL!
Thank you for watching and especially for taking time to comment!
Great tip about the skin removal! Works great!
Why wouldn't you eat the skin? I like it.
I've noticed your griddle top has very nice dark but shiny surface... Any seasoning tips or tricks as to how I can achieve that? Btw my griddle has the black but matte look after a few seasonings.
Tyrone, Thanks for watching and for your question. I always give the griddle a light rub out with some super fine steel wool before each cooking session. After rubbing I rinse with water and then put a very thin coat of oil on the surface and then wipe it off. It leaves the surface very smooth and I don't have to use as much oil when cooking that way. I like a good greasy burger as much as anyone but for the most part, I try to cook with as little oil as possible. Hope this helps and thanks again.
Never be afraid too cook on high heat just stay on your toes
all true
Great Video - thanks
Thank you for watching and especially for taking time to comment!
Looks really really good! Problem I have is that my wife want touch anything that is the slightest bit raw. Enjoyed the video.
Thank you for watching and especially for taking time to comment!
Good idea Dave, greetings from Mexico i like yogur videos GBY
Thanks Marco! we're cheering for your soccer team when we see them play.
You’re invited to the cook out Dave , come with the intention to cook something too budd ! We luvvv yuh already !!! That look good tasty oh my 😫I’m hungry 1am
Thanks for your invitation! I'm going to try to mix more healthy option in with upcoming videos.
Keep the black stone videos coming!
If the skin is fried crisp ,it is the best protein and nutrition you would ever want or need
Jim, thanks for watching and taking time to comment. I agree, the crispy skin is great. We've started separating it and frying it like bacon. Thanks again.
I noticed you used several utensils to flip the different size salmon. If you can only have two tools to utilize which would they be?
Thanks for watching and for your question. I guess if I could only use two tools it would be the tongs and the 6" putty knife. If I could only use two spatula type tools it would be the 4" putty knife and the 8" drywall knife. However, as you can tell I think there's a tool for every need and I try to have an assortment. Coming from an automotive background, I know that a good selection of quality tools make you more efficient. Thanks again! Dave
Vinny Vino Why limit yourself to only two tools? These are very versatile cookers and the more items you learn to cook on them the more tools you will need to comfortably cook them.
Limiting yourself to only two would be like limiting yourself to one 9” frying pan and one pot and then try to cook a thanksgiving dinner for 25 family members and friends. While you can do it, it will take considerably more time, more planning, and a lot of frustration.
Tools are our friends and you can never have too many!!! Actually they may be better than friends cause they are always there by your side, they always do what you need done, they will jump into a fire or take a swim in dirty bubbly water and never roll their eyes or say no, they don’t take up much room at all and don’t mind being left hanging or shut up in a dark drawer until we need their help again and never talk back to you.
Continually add to your collection of “friends” as you learn to cook new dishes, trust me, you’ll be glad you did and always remember when it comes to tools, there is no one size fits all and have fun, your tummy will thank you for it for years to come!!!!
Thanks Dave for sharing. Kate
Me all summer In Florida ! Grill grill
what are you using for handles on the sheet pans, I was unable to tell. Also love your videos
Don, I bought the cheapest small sauce pans I could find at Wal Mart. then drilled the rivets out that held the handles to the pan. Then attached the handles to the sheet pans with small machine screws.
Thanks
What was the answer to the question?
I watched a couple of infomercials on QVC and it looks great but there were definitely a few things that were odd. The chef guy Mark on the show kept saying you couldn't damage the surface as he takes a sharp knife and cuts right on it, you can see by pausing the video clear lines left where the knife cut on the meat. It looks interesting though and I'd definitely like to try it. Your dish looked great even though I hate salmon!
Thank you for watching and especially for taking time to comment! You can cut on the surface and not damage the actual steel griddle. However, you will leave scratches in the seasong. Other than dulling your knife edge, not a huge problem but after a while the little ridges left by the cutting tend to make food stick unless you use extra oil to kind of "float" the food on the surface. I did a video on how to smooth down those scratches quickly and easily without sanding it down to bare metal and starting over with the seasoning processl Check it out here: th-cam.com/video/2paKzINf6ac/w-d-xo.html
Thanks again for watching!
My mans definitely a contractor 🔨🔩🔧
Thanks, John. To me, that's a huge compliment! I have the utmost respect for the hard working men and women who work with their hands everyday and adapt to the challanges they face with ingenuety and skill. Thanks for watching and especially for taking time to comment! Best, Dave
Can you provide a link to the thermometer you use to get a heat reading on your Blackstone Dave? Much appreciated
Richard, the one I use I got about 20 years ago so I'm not sure it's still available. Got it from Grainger.
Next With Dave thanks Dave I went out and got one on Amazon love it
What temperatures for the veggies? Fish is 325F to remove skin, then 350F-370F to sear both sides after skin removed?
Hi Lewis. Sorry for the delayed response. Right on about the fish. The veggies were pretty much full heat to give them a nice char. Thanks for watching!
Wow! You are a real pro!
Looks like you got it going on as usual!
How do you keep your veggies warm after their finished cooking?
Jerry, thanks for watching and for your comment. The surround is hot enough to keep food put in metal trays warm. That's partly why I added the racks, so i'd have warm and cool surfaces right next to the griddle. Thanks.
looks amazing
Thanks!!
Love the pan idea 1
great video first of all. such an innovative mind you have i must add as well so 7 minutes each side sounds ok
Ezra, Thanks for watching and for your comment! Thanks for appreciating the innovations. I'm always trying to improve processes. A lot of whiffs and sometime a base hit. Waiting for that grand slam then its off to the patent office. Cooking time varies with temperature, thickness and desired doneness. Also, this salmon is wild caught Scottish that i get from the local fish market.The normal farm raised salmon from the grocery store I would not cook rare but medium to medium well. Thanks again!
This man is living his best fucking life I'm so jealous
Thank you for watching and especially for taking time to comment!