Brother, When Covid hit my wife worked remotely, she would get home after me in a normal world, and I would be cooking supper. In a normal world I would have food on the table ret ta go. My wife's first few weeks remote work she would come out the office and look for me usually around supper time and ask when I was going to start supper, hahaha she would come out the office to a empty house while this guy was outside on his flat top grill making supper. It took her a while but now she knows and loves that the house don't smell like fish, Tacos, stir fry, eggs, bacon, popcorn, sausage, kimchi, Schnitzel, burgers, Hash browns, carne asada, chorizo, ect. I just learned that one can make biscuits on the flat top too. Love y'all's channel thank for service to God and country and blessings to your family Sir.
I have been eye eyeballing a flat top for a year. Found the Camp Chef 600 in stock today locally. Pulled the trigger on it. Thanks for your videos. Can't wait to make memories on it. Semper Fi
that surprised “whooooo sound is what I do when and after looking at the price on steaks as I’m walking toward the exit but gonna to try one on my oven rack atop a flat top. Hey, you know I have pulled my outdoor charcoal grill right inside with a fan and the back door open during rain outs, if I don’t use the fireplace!
Neal, I commented on one of your videos the other day after finding your channel. Since then, I have been binge watching your videos. I've been cooking on my blackstone for almost 2 years now. I subscribe to a lot of griddle channels. Lots of good content out there, but yours is now my favorite in that you share fantastic tips and techniques where most channels are all about hitting that like and subscribe button and promoting their sponsors. I had been looking for a good way to reverse sear steak and get some smoke flavor and this video hit it out of the park. Just ordered the vented dome and grill grate along with some mesquite chips. I'll be trying this cook this week along with the butter and garlic sauce. Thanks again for your fantastic content! Keep 'em coming!
@@TheFlatTopKing ok, I grilled a 1 1/2” New York strip and OMG. Not even kidding, the hickory smoke followed by the sear was incredible. I thought my Traeger was the bomb for steak, but you just delivered the real bomb. The biggest problem was keeping the wood smoking. Thank you!!
These came out great! I’m going to give the reverse sear a try on my Blue Rhino...it actually has a “Sear Burner” which is actually a design fail. They had to put a heat shield by the tank it reflects a ton of heat up so they said let’s call this a special feature lol. Keep up the great content thank you!
Dang....that’s one of your best videos brother! Really shows the versatility of that flat top. Great idea of adding the smoke. Bacon or ribeye smell? I’d halve to go with bacon but just by a little. There’s not much that beats the smell of bacon cooking especially outdoors! Awesome cook! Cheers!
Great looking steaks! I will absolutely be trying out the garlic/butter/worstershire sauce mix next time around! Really liked the tip of doing it while the steaks rest and after heat's been turned off. Being efficient with my time is something I'm trying to get a handle on as a new Blackstone user.
searing, I went back and forth on which griddle to buy, campchef or blackstoneand I think you made the right choice with campchef. But for me I bought a kind of dark horse. I bought a Blue Rhino, Razor. check it out, it has a specific burner for searing. I am very happy with my Razor. Your reverse sear will be a blast to try especially with the peach dessert vid.
The sizzle sound of one is not necessarily better than the other. They are both awesome. The sizzle is what starts the anticipation of what ever is on the heat.
Big user of avocado oil on the flat top, but for the sear portion of your cook you might want to use Wagyu tallow for some added "sizzle"/flavor (also available on Amazon).
FIRST, I love your Videos, not only very educational but also very entertaining. BUT I question the term Wireless thermometer, when it is attached to a i wire? 😊
It'd be cool if you had like a long rectangle box and you could fill it with wood chips or pellets that would go underneath the riser and the steaks. Then you could light one end and let it burn done, kind of like a pellet tube.
Sitting here wondering which of these wacky scientists you’re reminding me most of right now: Sheldon J. Plankton (SpongeBob Squarepants) Dexter (Dexter's Laboratory) Professor Frink (The Simpsons)
Hi Guys I bought a camp chef griddle and was cooking on it twice it’s a week old The griddle started wrapping when I use it Called camp chef they told me that I cannot use multiple temps on it meaning low on sides and high on others or turn one side and leave other side on. Does it make sense ?
In theory no it does not make sense. That being said I don't remember seeing anything like that mentioned about that exactly. I turn mine off all the time but always preheat on low. I do know that you are not supposed to use high one side and low on the other because the drastic temp change. If you dont mind how do you know if your flat top is wrapped.Im curious about what it looks like
@@TheFlatTopKing thanks for replying back. It is flat and straight when cool when I am cooking on it it warps I have pictures of it I can send you to show you. It is drastic
Now thats a combination I have never tried. You always hear or see bacon wrapped fillets, but a bacon wrapped ribeye sounds promising . Have you tired it.
love this video, my HOA just told us to get rid of our smokers, so this is an amazing alternative. Thank you!
Brother, When Covid hit my wife worked remotely, she would get home after me in a normal world, and I would be cooking supper. In a normal world I would have food on the table ret ta go.
My wife's first few weeks remote work she would come out the office and look for me usually around supper time and ask when I was going to start supper, hahaha she would come out the office to a empty house while this guy was outside on his flat top grill making supper. It took her a while but now she knows and loves that the house don't smell like fish, Tacos, stir fry, eggs, bacon, popcorn, sausage, kimchi, Schnitzel, burgers, Hash browns, carne asada, chorizo, ect. I just learned that one can make biscuits on the flat top too.
Love y'all's channel thank for service to God and country and blessings to your family Sir.
I have been eye eyeballing a flat top for a year. Found the Camp Chef 600 in stock today locally. Pulled the trigger on it. Thanks for your videos. Can't wait to make memories on it. Semper Fi
Welcome to the family. Reach out if you need anything.
that surprised “whooooo sound is what I do when and after looking at the price on steaks as I’m walking toward the exit but gonna to try one on my oven rack atop a flat top. Hey, you know I have pulled my outdoor charcoal grill right inside with a fan and the back door open during rain outs, if I don’t use the fireplace!
ahahahahah Holy cow...yeah i wouldn't recommend that..but that makes the world go around...
I ordered the Camp Chef griddle, and it’s arriving tomorrow. In the meantime I’ve been binge watching your videos. Excellent content! I
Awesome! Thank you! Much appreciated. I love my camp chef no doubt. I have mad some great things on it.
@@TheFlatTopKing The new griddle is seasoned and getting a workout every day. Awesome reverse seared ribeyes night before last. Thanks!
👑 you really had fun with this cooking video. The steaks looked awesome.
I love stretching the limits that is for sure.
Neal, I commented on one of your videos the other day after finding your channel. Since then, I have been binge watching your videos.
I've been cooking on my blackstone for almost 2 years now. I subscribe to a lot of griddle channels. Lots of good content out there, but yours is now my favorite in that you share fantastic tips and techniques where most channels are all about hitting that like and subscribe button and promoting their sponsors. I had been looking for a good way to reverse sear steak and get some smoke flavor and this video hit it out of the park. Just ordered the vented dome and grill grate along with some mesquite chips. I'll be trying this cook this week along with the butter and garlic sauce. Thanks again for your fantastic content! Keep 'em coming!
Very much appreciated Rick. That was a great episode. Reach out if you need anything
What an idea. I'm going to try it on my Camp Chef. Thanks for the content.
Let me know how it comes out. Very interested. Ty.
@@TheFlatTopKing ok, I grilled a 1 1/2” New York strip and OMG. Not even kidding, the hickory smoke followed by the sear was incredible. I thought my Traeger was the bomb for steak, but you just delivered the real bomb. The biggest problem was keeping the wood smoking. Thank you!!
That’s really cool bud!
Really good
Nice! I'll be trying!
When griddle meets grill😂
I followed your video to make the best steak ever. Thank you. Keep up the good work. Have you ever done a reverse sear chicken breast?
AWSOME! I GOTTA TRY IT!
These came out great! I’m going to give the reverse sear a try on my Blue Rhino...it actually has a “Sear Burner” which is actually a design fail. They had to put a heat shield by the tank it reflects a ton of heat up so they said let’s call this a special feature lol. Keep up the great content thank you!
Thanks Dave.
Dang....that’s one of your best videos brother! Really shows the versatility of that flat top. Great idea of adding the smoke. Bacon or ribeye smell? I’d halve to go with bacon but just by a little. There’s not much that beats the smell of bacon cooking especially outdoors! Awesome cook! Cheers!
Great looking steaks! I will absolutely be trying out the garlic/butter/worstershire sauce mix next time around! Really liked the tip of doing it while the steaks rest and after heat's been turned off. Being efficient with my time is something I'm trying to get a handle on as a new Blackstone user.
Hey thats something most struggle with..things happen so fast and forgetting things always happen when you need it the most..it will come
searing, I went back and forth on which griddle to buy, campchef or blackstoneand I think you made the right choice with campchef. But for me I bought a kind of dark horse. I bought a Blue Rhino, Razor. check it out, it has a specific burner for searing. I am very happy with my Razor. Your reverse sear will be a blast to try especially with the peach dessert vid.
I will have to check it out Ty
Very Nice!
Thanks!
The sizzle sound of one is not necessarily better than the other. They are both awesome. The sizzle is what starts the anticipation of what ever is on the heat.
Big user of avocado oil on the flat top, but for the sear portion of your cook you might want to use Wagyu tallow for some added "sizzle"/flavor (also available on Amazon).
Now thats taking flavor up a notch. Great idea.
FIRST, I love your Videos, not only very educational but also very entertaining. BUT I question the term Wireless thermometer, when it is attached to a i wire? 😊
Because its a two piece system...yes its attached but the unit can be moved 500ft away so while its cooking i can tell the temps in my house..
Fun cook
yes it was
I'm going to try mine with 3 charcoal briquettes and wood in foil pack. The rest will be done like yours.
Definitely intrigued. Please keeep me posted
How in the world did you do that. Yes, I’m watching
Genius
It'd be cool if you had like a long rectangle box and you could fill it with wood chips or pellets that would go underneath the riser and the steaks. Then you could light one end and let it burn done, kind of like a pellet tube.
yeah i agree completely. Great idea
Awesome video... what is "Charcoal King Seasoning"
Its a steak seasoning I have been working on.
Sitting here wondering which of these wacky scientists you’re reminding me most of right now:
Sheldon J. Plankton (SpongeBob Squarepants)
Dexter (Dexter's Laboratory)
Professor Frink (The Simpsons)
all I can say is...GBO...
How long did it take under lid to get up to 100 degree temp?
Oh man. Not long. Probably because the help of the smoke pack. It was on fire which probably helped the temp inside abit.
Hi Guys I bought a camp chef griddle and was cooking on it twice it’s a week old
The griddle started wrapping when I use it
Called camp chef they told me that I cannot use multiple temps on it meaning low on sides and high on others or turn one side and leave other side on. Does it make sense ?
In theory no it does not make sense. That being said I don't remember seeing anything like that mentioned about that exactly. I turn mine off all the time but always preheat on low. I do know that you are not supposed to use high one side and low on the other because the drastic temp change.
If you dont mind how do you know if your flat top is wrapped.Im curious about what it looks like
@@TheFlatTopKing thanks for replying back. It is flat and straight when cool when I am cooking on it it warps I have pictures of it I can send you to show you. It is drastic
@@achrafelchurafa5982 email me theflattopking@gmail.com. Thanks
Ribeyes!
Best meat out there
Call it ‘wash yer sister’ sauce!
Ha I like it.
10:09 bacon wrapped ribeyes
Now thats a combination I have never tried. You always hear or see bacon wrapped fillets, but a bacon wrapped ribeye sounds promising . Have you tired it.
Ribby
Ribeye is better than bacon
Amen
I'm confused at the wireless 😕 part
Maybe i miss spoke...whats the questions
@@TheFlatTopKing wireless probe?
@@paulkim1011 No...the probe is in the meat and the wireless part is the thing I take inside and keep track of the temp