Man, that looks incredible. I made your garlic parmesan wings today. Game changer. We used to order them from the restaurant down the road. Not anymore. Looks like they won't be getting our chicken teriyaki business anymore either. Thank you. Just subscribed tonight.
One of the major reasons that bought a Blackstone with all my kids are willing to eat or McDonald's or Five Guys and I'm not paying for either one anymore so I'm going to make it at home
Awesome dude!!! I just stumbled onto your channel watching your intro to the Camp Chef. Subbed! Here’s a suggestion: since you have an awesome looking patio or deck with a big screen LCD TV behind you, when you start shooting videos you should have your channel logo on your TV behind you. That would be a sweet accent to your videos. Check out a few of my Camp Chef vids. Nice job!!! Stay safe.
I have made this 4 different times for different dinner parties. Every single time everyone loved it. My family loves it as well. The only downside is cleaning the griddle after. It takes a little longer from the sauce. But other than that, it is amazing!!
Your correct. The cleaning part sucks. No matter how u clean as u go once the sauce goes down its over. I can usually clean the ftg in about the time it takes every one to fix there plate. Then i get the rest. Joys of being a cook. 😂
I just buy Jasmine Rice in the Asian Isle at my grocery store. Quick tip, cook the rice the day before and allow to cool in the refrigerator. This will help the rice not to over cook.
Greetings from Toronto Canada. I am really enjoying all of your videos. I am considering purchasing a bigger flat top. The bbq option under the steel on the Camp Chef intrigues me. Can you comment on how it performs? Thanks for all of your hard work on these great cooks.
Thanks for kind words. I have taken the top off a few times. Once was a blackened grilled salmon and the other two times have been to put a piece of cast iron to cook something. I did that because of the smoke detector. The inly draw back is once the top is off there is no way to keep all the heat in. Once you cook on the grill it seems to take longer. All that heat escapes. Side note we went to Toronto on our honeymoon.
@@robertespinoza2936 yes sir. I have one. How to clean your flat top grill. Biggest thing with sugar is do not let it cool down. Clean as you go. If you have to move food to one side of the griddle to clean the other then so be it. If using water wait untill the the heat cools down a bit so you are not blasting cold water on a hot grill. Always re oil after cleaning.
@@TheFlatTopKing if it’s By Terry Ho, Then I found it. Seems like under five dollars a 16 oz bottle, Put like 10 bucks a bottle on Amazon if you get the right seller. I’ll have to check it out, I saw a recipe ingredients list for it- sounds really good.
I have a video that shows that and how to re season it as well. 1. How to fix a rusty Blackstone Griddle----that shows actual rust and the whole process of do's and dont's plus how to re season it.
Love you guys and your channel. Quick question, you always seem to season your cook after you throw the ingredients on the FTG. Did you ever consider seasoning while the protein is in the bowl prior to the griddle? That way the seasonings would be more evenly distributed? Not a criticism at all … just a thought! Keep doing what you two are doing!! Great job! I look forward to each new post!
I think its just a matter of what I’m cooking. In this video i wanted the crust to build on the chicken first which helps the sauce stick. I just posted a juicy chicken video and i marinaded the chicken for two hours then grilled them. I also just did a grilled steak on the actual grates and the vegetables were already seasoned. It Just honestly depends on the cook. Thanks for commenting.
Maybe its my type of spatula but i dont think so. I thinks its your rice. Rinse rice ofd before you cook it. You will notice the water to look like potato watch because all the starch. Rinse till water is clear instead of the traditional 2/1 ratio water to rice i short the water a bit to keep the rice a touch dryer. All that naturally makes the rice less sticky to start with. Lastly make the day ahead which allows the rice not to over cook the second time.
@@TheFlatTopKing thanks! that helps, Looked like a lot more. Glad I asked. The kids are missing out :) very happy my 9 year old is a tad adventurous :) was not always like that lol. Must be the wife because I was picky when young, well still am, but not too bad anymore lol
The biggest thing is to turn off the flat top a good 5 min or more before you take it off. This allows the sauce to cool down and not to burn on the flat top. This makes it super easy to remove the junk I have a video explaining this in detail if u wanted to watch. After cool but still warm i added water and wiped down. Re seasoned on low.
Ill give one real quick 1. Brown 1 lb ground beef and 2 italian sausage links until browned. Drain fat. 2. Deglaze the pan with 1 cup red wine. I used Sangria. 3. Add 3 tablespoons tomato paste and stir in completely. 4. Add the seasonings you like. 5. Add 1 jar of premade pasta sauce. Pick your favorite. 6. Add about 1 cup of water to rinse out the pasta sauce jar and reduce on low, stirring occasionally. 7. Reduce down to the consisty you like. Remember if you reduce to much when cooking your pasta save some of the water and add to the sauce. The starch will help thicken and the water will thin out but not be watery. Hope this helps
Let's try this one. 1. Pre heat flat top on med till just about smoking point with your oil choice. 2.cut 2 chicken breast in cubes about 3/4 in. Lighty salt and normal pepper 3. Brown chicken as much as possible with out over cooking. This helps the sauce to stick. Do not over crowd the flat top. The temp will drop and cause the chicken to steam. 4. Add this list on ingredients until the sauce thickens. Remember that the sauce will also thicken once it cools down. 2 tbsp minced garlic 2 tsp fresh grated ginger 3 tbsp honey 3 tbsp brown sugar 3 tbsp butter 1/3 soy sauce. quick tip: Turn off flat top before your chicken teriyaki is done. This will help the cleaning process
Man, that looks incredible. I made your garlic parmesan wings today. Game changer. We used to order them from the restaurant down the road. Not anymore. Looks like they won't be getting our chicken teriyaki business anymore either. Thank you. Just subscribed tonight.
That is awesome! Much appreciated bud....more importantly thank you for your service...
Excellent love hearing how much less it costs than going to a restaurant ❤
So true!
Can u please do or bring up ur Hawaiian Teriyaki again thank u
I have been watching several video's on Teriyaki Chicken. I am going to try this one. Go Vols.
Perfect...just make sure your ingredients are ready to go and measured out...it happens fast
Looks great can’t wait to try this
Hope you enjoy
Amazing..cant wait to make it..thank you so much..both of you are ausome
Our pleasure!
One of the major reasons that bought a Blackstone with all my kids are willing to eat or McDonald's or Five Guys and I'm not paying for either one anymore so I'm going to make it at home
Heck yeah. So many options.
Is these a link to buy the Yum Yum sauce ? Or who makes it ?
No...we try several ones..seems like each grocery store has its own ...
I can not find this recipe anywhere on your site.
Nope...we didnt start our website till afterwards...I mentioned in the actual cook the ingredients but not measurements..
Looks good...good vid.. got to make your on yum yum..and ginger sauce...homemade teriyaki..bam!!!now we’re talking
Looks yummy
TY Laura
Hibachi cooking is the best off the griddle!!
Yes it is. So many variations as well.
Wow my mouth was watering lol she made me so hungry lol you guys are so fun to watch!
Glad you enjoyed
That’s some good eatin bro! Great cook! I can smell that cooking here in Buffalo! Dang!
Fantastic; waiting for smell-a-vision. Great job!!!
Looks really good Neal!
Awesome dude!!! I just stumbled onto your channel watching your intro to the Camp Chef. Subbed! Here’s a suggestion: since you have an awesome looking patio or deck with a big screen LCD TV behind you, when you start shooting videos you should have your channel logo on your TV behind you. That would be a sweet accent to your videos.
Check out a few of my Camp Chef vids.
Nice job!!! Stay safe.
Great idea. Thanks.
Actually that will be first official shout out. Ty
@@TheFlatTopKing Awesome. You got some amazing videos. Keep up the great work!
Nice
Thanks
I love adding cashews to your recipe or lemon grass. Thank you Neal!
Now that sounds good. Thanks for the sub!
I have made this 4 different times for different dinner parties. Every single time everyone loved it. My family loves it as well. The only downside is cleaning the griddle after. It takes a little longer from the sauce. But other than that, it is amazing!!
Your correct. The cleaning part sucks. No matter how u clean as u go once the sauce goes down its over. I can usually clean the ftg in about the time it takes every one to fix there plate. Then i get the rest. Joys of being a cook. 😂
Use water to steam it
What is your favorite brand of yum yum sauce or home made recipe?
Food City private label...local. NOT homemade or the actual place around here that has THE BEST...
$7 bucks don't even buy a chicken breast 😅
Awesome! Where did the rice come from?
I just buy Jasmine Rice in the Asian Isle at my grocery store. Quick tip, cook the rice the day before and allow to cool in the refrigerator. This will help the rice not to over cook.
Greetings from Toronto Canada. I am really enjoying all of your videos. I am considering purchasing a bigger flat top. The bbq option under the steel on the Camp Chef intrigues me. Can you comment on how it performs? Thanks for all of your hard work on these great cooks.
Thanks for kind words. I have taken the top off a few times. Once was a blackened grilled salmon and the other two times have been to put a piece of cast iron to cook something. I did that because of the smoke detector. The inly draw back is once the top is off there is no way to keep all the heat in. Once you cook on the grill it seems to take longer. All that heat escapes.
Side note we went to Toronto on our honeymoon.
@@TheFlatTopKing can u do a quick video how u tackle that griddle and clean it..need a fast cleaning routine to get that sugar off ...
@@robertespinoza2936 yes sir. I have one. How to clean your flat top grill. Biggest thing with sugar is do not let it cool down. Clean as you go. If you have to move food to one side of the griddle to clean the other then so be it. If using water wait untill the the heat cools down a bit so you are not blasting cold water on a hot grill. Always re oil after cleaning.
@@TheFlatTopKing thank you
Nope , not chicken teriyaki from the mall , lol , yours is so different,I want that mall chicken and won't stop looking till I find it , lol
Just add a bunch of more sauce and MSG and you'll be fine... or...at least your tastebuds will be...
Looks so good Neal. , I got a know the proper name of that yummy I’m sauce so I can look for it at Amazon! Com on bro!
I think its literally called Yum Yum sauce. Its refrigerated. Amy just said it’s actually local. Ill look it up at the store next time.
@@TheFlatTopKing if it’s By Terry Ho, Then I found it. Seems like under five dollars a 16 oz bottle, Put like 10 bucks a bottle on Amazon if you get the right seller. I’ll have to check it out, I saw a recipe ingredients list for it- sounds really good.
HAVE YOU HEARD OF THE SODIUM PROBLEM FACING EX NAVY VETS? LOL🤣🤣🤣
🤣🤣🤣 low sodium soy sauce…..
how does this compare to mall food court bourbon chicken.... and can you do that on the flat top as well if different
Thats a great option. Ill keep that in mind. Its pretty close with the sweetness but I think if you want burbon chicken we can get closer
How do you get rid of rust
I have a video that shows that and how to re season it as well.
1. How to fix a rusty Blackstone Griddle----that shows actual rust and the whole process of do's and dont's plus how to re season it.
Love you guys and your channel. Quick question, you always seem to season your cook after you throw the ingredients on the FTG. Did you ever consider seasoning while the protein is in the bowl prior to the griddle? That way the seasonings would be more evenly distributed? Not a criticism at all … just a thought! Keep doing what you two are doing!! Great job! I look forward to each new post!
I think its just a matter of what I’m cooking. In this video i wanted the crust to build on the chicken first which helps the sauce stick.
I just posted a juicy chicken video and i marinaded the chicken for two hours then grilled them.
I also just did a grilled steak on the actual grates and the vegetables were already seasoned. It Just honestly depends on the cook. Thanks for commenting.
How do you keep the rice from sticking to your spatulas?
Maybe its my type of spatula but i dont think so. I thinks its your rice.
Rinse rice ofd before you cook it. You will notice the water to look like potato watch because all the starch. Rinse till water is clear instead of the traditional 2/1 ratio water to rice i short the water a bit to keep the rice a touch dryer. All that naturally makes the rice less sticky to start with. Lastly make the day ahead which allows the rice not to over cook the second time.
How many cups of rice did you make?
I made 2 cups dry for Amy and I. The kids dont eat it. Not sure what the total amount cooked is.
@@TheFlatTopKing thanks! that helps,
Looked like a lot more. Glad I asked. The kids are missing out :) very happy my 9 year old is a tad adventurous :) was not always like that lol. Must be the wife because I was picky when young, well still am, but not too bad anymore lol
How did you clean it after you made the sauce?
The biggest thing is to turn off the flat top a good 5 min or more before you take it off. This allows the sauce to cool down and not to burn on the flat top.
This makes it super easy to remove the junk
I have a video explaining this in detail if u wanted to watch.
After cool but still warm i added water and wiped down. Re seasoned on low.
Damn, you’ve lost a lot of weight since you made this video…
Yes sir....60 lbs...just weighed this morning and its time to get back on it
@@TheFlatTopKing good job 👍
Where do I find the recipe for this one? I can't seem to find it on the website.
Ill give one real quick
1. Brown 1 lb ground beef and 2 italian sausage links until browned. Drain fat.
2. Deglaze the pan with 1 cup red wine. I used Sangria.
3. Add 3 tablespoons tomato paste and stir in completely.
4. Add the seasonings you like.
5. Add 1 jar of premade pasta sauce. Pick your favorite.
6. Add about 1 cup of water to rinse out the pasta sauce jar and reduce on low, stirring occasionally.
7. Reduce down to the consisty you like.
Remember if you reduce to much when cooking your pasta save some of the water and add to the sauce. The starch will help thicken and the water will thin out but not be watery.
Hope this helps
@@TheFlatTopKing I don’t think this is the Chicken Teriyaki one
@@joshharris785 😄😄😄😄🤣🤣🤣🤣 no clue how i messed that up. Ill get u one. Sorry Brother.
Let's try this one.
1. Pre heat flat top on med till just about smoking point with your oil choice.
2.cut 2 chicken breast in cubes about 3/4 in.
Lighty salt and normal pepper
3. Brown chicken as much as possible with out over cooking. This helps the sauce to stick.
Do not over crowd the flat top. The temp will drop and cause the chicken to steam.
4. Add this list on ingredients until the sauce thickens. Remember that the sauce will also thicken once it cools down.
2 tbsp minced garlic
2 tsp fresh grated ginger
3 tbsp honey
3 tbsp brown sugar
3 tbsp butter
1/3 soy sauce.
quick tip: Turn off flat top before your chicken teriyaki is done. This will help the cleaning process
What brand Yum Yum do you use?
Just a local store brand. Some are better than others. The name is literally is Yum Yum sauce.
Did you ever add actual teriyaki sauce or did i miss it?
I made it from scratch...I just released this newer version three days ago..also wrote a recipe on our website...
Duh, noob here. I didn't realize that's what you were doing. I'll have to give it s try, thanks!