Hey brother! I love your videos and I am getting into backyard Hibachi because of them. I just wanted to share that I am disabled veteran and suffer from PTSD and depression. Your videos have given me a new interest and something to look forward to that has helped me a lot. So, besides teaching your skills, you have also positively impacted others in more ways than one. So, thank you!
I’ve had my flat top for a year and looked for proper Teppanyaki technics that weren’t just tricks or didn’t really show techniques and times. You’ve changed my game so thank you
Man, I just went through all your videos and I’m bummed there’s not more at the moment. I do follow some other guys who cook bbq etc and they drag out the video with distractions. It’s enjoyable but time consuming. Your videos are so concise and to the point. It’s truly an education. Often when I go out to a hibachi restaurant, I try to pick up tips and learn. But it’s often too dark, the chef is usually busy entertaining and asking how to questions seems inappropriate. Also, accents make it a bit hard to communicate. Their bottles are often unmarked so I never know what they are using. I bought my Blackstone about 10 years back after my first hibachi experience. I gave up trying to cook hibachi and just do basic Cusine. You gave me a new inspiration to try it again. Keep the videos coming. I’m glad your channel is blowing up.
Thanks for sharing Paul. You always share such great info. So clear and concise. I am so happy for you that your channel is growing. You deserve it. Congratulations 🎈🎊🎉
I really like your videos and I don't even have a griddle yet! I'm gonna get one soon though and I'll probably watch some of your videos 2 and 3 times so I can cook great hibachi at home!
@@thebackyardhibachi thanks, thats nice ,tape is out of sight that way ,the salt tends to come out to much ,,you are doing a great job 👍🏼👍🏼👍🏼👍🏼👍🏼 i like learning new things to make things better👨🏼🍳daddy
1130 at night here in Texas.. listing to, and watching your skills… wife passed the hell out next to me.. the peace and quite I’m getting right now.. your serious as all get out… I’m listening very carefully.. then you say “AND ITS COLD OUTSIDE “..😂🤣😂 she’s awake now! Don’t do that again please! 🤦♂️ 😂😂☠️😂😂
Just subscribed and watching the different videos. GREAT STUFF!! One question, is there a special knife to cut on the grill? I think I tried one time and it left cut lines.
Sure thing. To be able to spin the spatula you need to cut or sand down so your index finger fits. Thats the only mod you need to make, the rest is just practice.
One like for “it’s also cold outside “😂 Quick question: what do you think of cooking hibachi on a Blackstone griddle? My in-laws got me one, it’s cast iron. I love cooking, but cast iron has not been my friend, especially eggs, not to mention rice or noodles. I would really appreciate if you can give me some advice. Thanks!
using the knife directly on the grill surface... how do you care for the knives? How often do you have to sharpen them? Do you bother to HONE them or just go right to SHARPENING every time. Are ther any concerns for the grill surface? do you cause scoring in the grill surface?. Love your videos! thank you!
I don’t really have a preference in terms of brand. For the videos I use a 36 inch Blackstone, for my catering business i use a 46 inch Campchef with 900 square inch cooking space. I would prefer to cook on a stainless top that’s 3/4 inch thick.
"and it's also cold outside" OY.
The real ones caught it. Lol
A tool he did not mention: a story for all occasions. A good joke or sly pun adds to the dining experience.
😂
Hey brother! I love your videos and I am getting into backyard Hibachi because of them. I just wanted to share that I am disabled veteran and suffer from PTSD and depression. Your videos have given me a new interest and something to look forward to that has helped me a lot. So, besides teaching your skills, you have also positively impacted others in more ways than one. So, thank you!
"I don't know if that's true or not." LOL
I love the transparency.
"It's also cold outside" LOLOLOLOL
Thank you!
My guy is living the dream
Keep kicking butt dude!!!! Love the videos!
I’ve had my flat top for a year and looked for proper Teppanyaki technics that weren’t just tricks or didn’t really show techniques and times. You’ve changed my game so thank you
Man, I just went through all your videos and I’m bummed there’s not more at the moment.
I do follow some other guys who cook bbq etc and they drag out the video with distractions. It’s enjoyable but time consuming.
Your videos are so concise and to the point. It’s truly an education.
Often when I go out to a hibachi restaurant, I try to pick up tips and learn.
But it’s often too dark, the chef is usually busy entertaining and asking how to questions seems inappropriate. Also, accents make it a bit hard to communicate.
Their bottles are often unmarked so I never know what they are using.
I bought my Blackstone about 10 years back after my first hibachi experience.
I gave up trying to cook hibachi and just do basic Cusine.
You gave me a new inspiration to try it again.
Keep the videos coming. I’m glad your channel is blowing up.
Thank you. Let me know how it goes. Plenty more videos to come.
It's cold outside went over a lot of heads! Lol loving this channel!
3K subscribers Paul!!! You're making it happen! You have what it takes to educate thousands of people! Hang in there! We love this!!
Thank you! It’s kind of blowing my mind, but I appreciate all the support you guys give!
Thank you for this - new Blackstone owner.
Always excited to see your videos when they pop up. This was another great one👍👍
Thanks for tuning in sir!
Thanks Paul, I got a Blackstone for Christmas and I love your videos! They are very helpful.
Not a problem, glad I could help
Thank you Paul, love the videos and love the art of Teppanyaki. ❤
salute you from Italy Chef ,,, keep up .... All respect
Good stuff
Thanks
Thanks for sharing Paul. You always share such great info. So clear and concise. I am so happy for you that your channel is growing. You deserve it. Congratulations 🎈🎊🎉
😂 cracking me up! “Your knife is small because it’s cold outside” ☠️
Great content!
Appreciate that!
Ok Paul. I am looking for the tapered spatula you are using with that little cut out. Link please. Keep making these excellent videos!
I really like your videos and I don't even have a griddle yet! I'm gonna get one soon though and I'll probably watch some of your videos 2 and 3 times so I can cook great hibachi at home!
Great tools
Found it! Thanks again bro!🙏🏻🙏🏻
Not a problem! Thanks for watching.
I like the salt shaker tape up holes idea ,never thought about that ,I like your videos great job👍🏼👍🏼👍🏼👍🏼👍🏼👨🏼🍳daddy
Aluminum tape to be exact. You can apply it to the underside or on top. Thanks for taking the time to watch.
@@thebackyardhibachi thanks, thats nice ,tape is out of sight that way ,the salt tends to come out to much ,,you are doing a great job 👍🏼👍🏼👍🏼👍🏼👍🏼 i like learning new things to make things better👨🏼🍳daddy
Paul you should check out streaming on Twitch, you could do some live meal nights on there
That would be cool, I’ll check it out. Thank you.
Love watching your videos paul, keep up the great work!!!
Yessir!
LMAO. Love the cold outside joke. Keep it up great vids just got a flat top ready to do some Hibachi
Haaaa cold outside!!! Great video as always!
Can you show us how to modify the spatula. Where to cut the wood and what not
Sure!
the straight faced smaller cause its colder outside killed me lol.
I do back yard teppanyaki also , we should link up sometime. 10 years experience here out of Wisconsin
That’s wassup! Whats the name of your business?
Salty & cold, what a combo! LOL
😁
1130 at night here in Texas.. listing to, and watching your skills… wife passed the hell out next to me.. the peace and quite I’m getting right now.. your serious as all get out… I’m listening very carefully.. then you say “AND ITS COLD OUTSIDE “..😂🤣😂 she’s awake now! Don’t do that again please!
🤦♂️ 😂😂☠️😂😂
🤣
What oils do you use?
Where can you get those bottles they use to dispense ginger, mustard, and yum yum sauce? What are they called?
Love it! I learn so much watching your vids!
Awesome video. Thank you for all the info. Love hibachi 🤘🏻💯
Thanks for tuning in!
Do you cut on the grill? Are you using the petty knife for that?
How do you make the fire shakers
Your channel is great!
Thank you very much!
How did you season your grill?
Thanks!
Appreciate you sharing your knowledge.. love from the Bay Area 🥃
Thank you so much! 🫵🏽 da man!
Very informative video.
Just subscribed and watching the different videos. GREAT STUFF!! One question, is there a special knife to cut on the grill? I think I tried one time and it left cut lines.
No special knife. That’s the next video to released. Stay tuned!
What kind of fork do u use ?
Will you be posting a video on sharpening your knives?
Yes, I was just sent a knife from a company in Japan. Ill do a video on that and on knife care/technique/sharpening.
Hey Chef, can you explain how to modify the spatula for tricks? I was going to get one to practice. Thanks!
Sure thing. To be able to spin the spatula you need to cut or sand down so your index finger fits. Thats the only mod you need to make, the rest is just practice.
One like for “it’s also cold outside “😂
Quick question: what do you think of cooking hibachi on a Blackstone griddle? My in-laws got me one, it’s cast iron. I love cooking, but cast iron has not been my friend, especially eggs, not to mention rice or noodles. I would really appreciate if you can give me some advice. Thanks!
What’s been the issue with cooking on cast? On this channel the hibachi cooks have been on a Blackstone.
LOL! "because it's cold outside"
😁 I’ll do a video when it’s warmer out!
LMAO I was buying your 'salty' joke! 🤣🤣 you're hilarious.
😁
He said, because it’s also cold outside. Haha!
😂
Thanks for making these videos. Do you prefer the 6" or 8" spatula.
Either or. At the beginning of my career I used a 8” eventually the industry changed to 6” being the standard.
I looked up you link on the spatula and it dose not have a notch in the end like yours. I was wondering what the notch was for and how it got there.
It from years of banging on the grill. It kinda make it easier to pick out stray egg shells.
What kind of oil do you prefer using? I’ve tried to catch it in any of your videos but don’t think you’ve stated it.
Vegetable oil or canola work well
What part did you use for the pour stopper on that saki bottle for the soy sauce?
its a standard one used for bar service
Thanks for this, especially the links! Do you hang your knife scabbard from your apron or one of your front/back pockets?
It’s on a belt.
using the knife directly on the grill surface... how do you care for the knives? How often do you have to sharpen them? Do you bother to HONE them or just go right to SHARPENING every time. Are ther any concerns for the grill surface? do you cause scoring in the grill surface?. Love your videos! thank you!
Thank you for the question. I’m going to answer this in video form. Thanks again, Stay tuned.
what's the name of that bottle of sake
It’s geikkikan brand. I’m not sure they make this bottle anymore. I’ve had it for 15 years now!!
It's cold outside! 🤣
👍👍👍
What brand and model of griddle are you cooking on?
This is an older model, 36 inch Blackstone with the grease trap in the front left.
@@thebackyardhibachi Ahh, That is what threw me was the front grease trap.
4:05 he's got jokes
Where this place
How many squeeze bottles and what’s in each?
You’ll need one each for the following: oil, soy sauce, vodka (if your making a volcano), teriyaki sauce, yum yum, spicy mustard, ginger sauce.
@@thebackyardhibachi thanks! What dishes do the Yum Yum, Ginger and Spicy Mustard go in?
I love your channel, best of luck growing it!
Is Blackstone your preferred brand of griddle? If so, why is it?
I don’t really have a preference in terms of brand. For the videos I use a 36 inch Blackstone, for my catering business i use a 46 inch Campchef with 900 square inch cooking space. I would prefer to cook on a stainless top that’s 3/4 inch thick.
4:05 🤣
😁
"I don't know if that's true or not" 😂🤣😂
It sounded good though! 🤣
Don’t break the Sake Bottle
I’ve had some close calls!
haha It is cold outside.
😆
I want to see trick with explanation more point by point !