I just bought a Blackstone 4 burner grill. I spent about 3 hours on assembly and seasoned it with Crisco like you said. Cooked my first meal successfully. Small pork chops and Veggies to go with it. I was successful but even after ALL of the cooks I watched you do I did realize one mistake! You need some kinda oil for every single item. It cleaned up easy enough with more crisco but bottles of various types of cooking oil are on my shopping list tomorrow. Butter, olive oil and cooking oil and I forgot the cheap alternative to olive oil. But dude Ive learned so much watching a multitude of your videos. Success is in my grasp. Gonna make me an awesome omelette in the morning ha! Thank you brother you taught me enough to succeed!
I appreciate that y'all did it this way. It's so much better for me as a newbie to see the entire process. The old hands can skip the parts they don't need to see. Thank you.
I totally agree! So while I appreciate your normal style of cuts, wipes, etc this was super helpful on helping me solidify concepts on both on time and heat management. Would definitely suggest more of these step by step videos. Thanks as always for the helpful and delicious content!!
Lots of good content. Your liking the crunchy rice is spot on, that's the whole point of frying it. I think those who are new to fried rice think of the process more in terms of warming or reheating the rice. Actually it's to get a bit of crunch on the individual kernels (why it's important to dry the rice so it separates). I tend to use more oil than butter for that reason, it conducts the heat better and is less prone to burning.
It don't get any better than that right there !!! You did an excellent job on the recipe and the griddle Neil and Amy was right there watching and cheering you on!! One of these days I am going to brave up and get one of those griddles to leave to one of my son's. Thanks for your Service , have a great INDEPENDANCE DAY and stay safe out there. I was Air Force 62-65 Fire Protection Specialist. OLD DAWG DREAMING Fred.
With this cook, you really proved you are the Flat Top King. Brilliant cook, I must say. To bring all of that together the way you did was a beautiful thing to watch. I know how to work my Blackstone Griddle, but you sir, work the griddle masterfully. You didn't need me to tell you that, but my appreciation for what you do has been said.
It's truly a joy to watch you cook. I'm not being facetious when I say, it's a ballet of spatulas! Love the channel! Oh, and thank you for your service!
I just a bought a 4 burner Blackstone and we were anxious to try it out. I watched this video and followed exactly how you did it and it was a success. Thanks for this video
great segment. very instructional. i love doing hibachi style cooking. i dont do well with the rice, being diabetic, so i substitute cabbage or slaw mix instead. thanks for sharing.
As usual Neal you knocked it out the park again. Love the way you did the video. I got my home now I'm waiting for my porch so that I can get my Griddle under a cover so that it doesn't rust on me. Any advice would be greatly appreciated so it doesn't rust. I love watching you and your wife. I'm learning a lot even though I don't have a Griddle. Thanks for all you and your wife do for us.
The angled scraper is from a kit from Traeger..the kit is listed below...as for the containers...we found those on amazon as well....3 different sizes...
Thank you for 1st for your service! My father in law is former Navy. New to flat top grilling and came across your channel! Amazing videos and thank you for your patience in teaching us newbs! Already subscribed and looking forward to all your content!
Hello, I really enjoy watching and learning from your videos. Drive my wife crazy watching food videos all the time. But thanks for making them informative and fun. My question is, in many of your videos and this one you use a bent scraper. I would like to have one but I cannot find one anywhere. Would you be so kind and send me a link? Keep Griddling On!
Seriously like the apron, is it on the web site? Good recipe and another print out for the old guy, Lots of great instruction and tips on how to pull this off on the griddle.
DUDE - this was so helpful! Thanks. I have watched about 12 of your videos and love it. By the way - my pit boss was returned after 8 days from rust on the lid. Glad I went back to Flat Iron griddle so I can use metal tools anyway. I got 22 inch at wal mart for $80 on end of season discount. Thanks
@@TheFlatTopKing I had to take my Pit Boss back after just 8 days due to rust. 2 min video explains it all.. th-cam.com/video/zoe-U0i5_zU/w-d-xo.htmlsi=k_omHAb08LG8Liwa
Love this! I wish you would show all the steps in your regular videos because I find the clean as you go and how you manage everything to be very helpful. Are you covering the rice and veggies to keep it warm while you cook the rest of the meat?
Mmmmmmmm, Another great recipe and it did look quite delicious to and not overly complicated either. Very informative, thanks Neil and Amy. Take care in the humid South. From God's country, Preskitt, AZ.
Nice video bro, I got my Blackstone from my girls on Father's Day and have been watching you and a few others. Tonight I am going to fix my youngest her birthday hibachi dinner. Hope it goes well.
This channel is amazing!! So thorough in explaining everything. Imagine if he was your Math/Algebra teacher. Everyone would pass with straight A’s. Thank you Flat Top King and Wife. You are appreciated. 😃👏🏽👏🏽👏🏽
Very helpful video, appreciate the no edits/no cuts throughout and you cooked it on the Flatrock! What's that little thing you fabricated to cover the hole on the cooktop handle?
Great video. My much-delayed 36" Blackstone Airfryer to the UK is coming in November, just in time for some winter grilling. As a side note to everyone watching. PLEASE follow the rice advice. I cover mine when it goes into the fridge, but you must let it cool asap WITHOUT putting it onto the fridge. I got food poisening from a takeout rice dish. It was truly, truly awful. I have never been so ill. Food inspectors visited and found rice being kept in unsafe conditions.
Everyone has their preferences, but for me I do it just like at the restaurant and cooked the chicken whole and cut right at the end and it helps with getting a nice sear on it. By far my favorite meal to make since getting my flat top
I had to pull in my prep table and Weber. My Blackstone is heavy and has a cover so it stayed out in the rain. Tennessee is a little crazy now for cooking.
Well if I could only choose one..it would be the wooden handle...I get a lot of negativity because the wooden one is from Traeger and its only available in a griddle kit that cost 70 bucks...so many buy something cheaper...in the Navy we used the bench scraper so I am very familiar with it..
That’s a #1 Stunner right there my Brotha! I’ve yet to do a hibachi on the flat top, I gotta get cracking and just do it. Super dope video y’all. I I know that came out straight 🔥🔥🔥🔥🔥🔥 Cheers y’all 👊🏼😎🤙🏼
I love this, cranking up the griddle this weekend! I also have a FlatRock, what are you using to block the hole in the handle on your left to keep the rice from escaping? Is that a bench scraper of some sort?
A tip I learned was don’t pre cut your protein I.e chicken and steak, get it seared on both sides then cut them while still on the griddle. Helps seal in the juices
The sauce, did I miss the making of that I tried to go back and see if I missed a part. Or is it just a store type teriyaki? Either way awesome channel man!
it was mentioned right at the beginning that the recipe was on our website...I wlil attach that here..I appreciate the support...thanks.. theflattopking.com/blackstone-hibachi-chicken-recipe/
Awesome video as always Neal! One heck of a good job for sure! I will be making more of the Chinese version of chicken fried rice tonight. Cooked the rice last night. Before I put the rice on the flat top I like to break it up with my fingers, that way I don't have to do it on the flat top as much. One viewer gave me some static because he said I shouldn't chop down on the rice on the flat top. So many people with their opinions, right? Lol and opinions are like what? Lol always enjoy your content bud!
ahahahaha I have been told today To NEVER smash beef it dries it out...NEVER add garlic to anything dish till the end,.,,just ask any French Chef.....Disgusting was just one liner, and I dont know how to make teriyaki....when his recipe is from 1960...while my original is from before the Asians had migrated over with brown sugar and pineapple...of course he didnt like my answer....EVERY SINGLE DAY....
@@TheFlatTopKing 🤣😂 That is too funny!! Yeah I think no matter what a person does. There's always going to be someone coming at you sideways who thinks they know everything. Glad I'm not the only one who deals with junk like that. Wishing you and your family a fantastic Fourth of July!
I'm not a chicken fan but I'd eat that. The rice looks great with the veggies. You can never have too many veggies. I love onions and pepper but I think you use a bit too much pepper for us... unless it's New England clam chowder, then I smother it in fresh cracked pepper. I need my meat cooked more (practically incinerated) but my husband could eat your portion and be happy. Thanks for the tutorial.
Thanks for sharing another great recipe. This entree has a lot of moving pieces and complex because of timing especially with sauces for the chicken and trying to complete the entree. As you said, the oven is a great way to keep everything ready until the last component is cooked and ready to plate. Another excellent recipe! Keep up the great work and thanks for walking us through the process! Have a great 4th of July God Bless America!
Neal, great video. Tried it last night. Everything came out well except the rice was over done. To hard for our liking. How’s the best way to tell it’s done?
rice cooker is the real deal...nothing fancy just plain ol rice cooker...then once on the griddle doesn't take long...just enough time to incorporate and fry the rice...to much moisture will make the rice over done as well
What…. No spinning of the egg on the spatula, no onion volcano I am shocked lol :). This was an awesome video. I loved seeing the entire process. I think crispy rice is the way to go as well. Thats why they call it fried rice. I have to ask, what are you using to block the holes in the handles of the flat rock grill top? I own the Traeger as well and would love to know your solution. This was great! Thanks for sharing and happy Father’s Day!
When it come to the sauce I allow it to caramelize a bit before adding it to the meat, almost to a paste. Rice, funny my family likes a moist rice. Me I like a drier rice then add a sauce to moisten it. Good video, hungry now. Not sure why there is apprehension of cutting on the griddle, banging spatulas on the griddle doesn't seem to affect it
What temp do you typically cook at? I’m having a hard time with the griddle losing too much temp after I throw food on. I get it up to 400, turn burners on low and then the food drops the temp to 250ish rather quickly.
Yeah thats a common problem and honestly why im so anal for the griddle I love...I get an absolute TON of hate because I dont like certain griddle that someone bought or thinks its better...to be honest...this is why...no all griddles are built the same...they all have positives and negatives...one for me is the ability to hold temps when cooking and ability to stay on low when on low... The temp drop is extremely common...its how fast the griddle can recover... One thing I preach is to cook on half the griddle if you can...check out my Mongolain Beef I just uploaded..it shows that exactly and the video uploading today...chicken quesadillas...same thing...it visually shows when your temp drops to move product over and allow the other side to heat faster...then just move your food over to hotter side...this will allow that side to warm back up...
I just bought a Blackstone 4 burner grill. I spent about 3 hours on assembly and seasoned it with Crisco like you said. Cooked my first meal successfully. Small pork chops and Veggies to go with it. I was successful but even after ALL of the cooks I watched you do I did realize one mistake! You need some kinda oil for every single item. It cleaned up easy enough with more crisco but bottles of various types of cooking oil are on my shopping list tomorrow. Butter, olive oil and cooking oil and I forgot the cheap alternative to olive oil. But dude Ive learned so much watching a multitude of your videos. Success is in my grasp. Gonna make me an awesome omelette in the morning ha! Thank you brother you taught me enough to succeed!
Hey thats awesome....i appreciate that...cheers
I appreciate that y'all did it this way. It's so much better for me as a newbie to see the entire process. The old hands can skip the parts they don't need to see. Thank you.
Thank you....
I totally agree! So while I appreciate your normal style of cuts, wipes, etc this was super helpful on helping me solidify concepts on both on time and heat management. Would definitely suggest more of these step by step videos. Thanks as always for the helpful and delicious content!!
Where can I find the bent scraper used in this episode? Looks handy.
I was saying that to myself also.
Traeger.....
Thanks! We were trying to find that, looks like the perfect tool!
I’m 62 years old I’ve never been to a hibachi House. Your video was very informative. Need to try this.
Please do! Have fun...thats what its all about...
Excellent video for technique, I learned a lot! Thanks for showing us all the good, the bad, and the ugly too. Thank you, Melaney from SoCal
Absolutely...thank you for watching
Lots of good content. Your liking the crunchy rice is spot on, that's the whole point of frying it. I think those who are new to fried rice think of the process more in terms of warming or reheating the rice. Actually it's to get a bit of crunch on the individual kernels (why it's important to dry the rice so it separates). I tend to use more oil than butter for that reason, it conducts the heat better and is less prone to burning.
Whites shouldn’t have access to blackstones, and blacks shouldn’t have access to hellcats.
This format worked great for this cook. Lots of great tips👍😊
Thanks Bobbi
It don't get any better than that right there !!! You did an excellent job on the recipe and the griddle Neil and Amy was right there watching and cheering you on!! One of these days I am going to brave up and get one of those griddles to leave to one of my son's. Thanks for your Service , have a great INDEPENDANCE DAY and stay safe out there. I was Air Force 62-65 Fire Protection Specialist. OLD DAWG DREAMING Fred.
Hey Fred....thanks for your service bud....Happy 4th to you as well
Love the videos. Have a question? What was the sauce that you put on the chicken consist of?
With this cook, you really proved you are the Flat Top King. Brilliant cook, I must say. To bring all of that together the way you did was a beautiful thing to watch. I know how to work my Blackstone Griddle, but you sir, work the griddle masterfully. You didn't need me to tell you that, but my appreciation for what you do has been said.
Well I truly appreciate that....really really do...
Thanks im going to attempt to cook this today on my weber griddle my husband bought yesterday.
hey thats awesome...good luck and reach out if you need help
Where did you find your angle head bench scraper. Thanks for all the great content
Traeger griddle kits...
It's truly a joy to watch you cook. I'm not being facetious when I say, it's a ballet of spatulas! Love the channel! Oh, and thank you for your service!
Thank you so much...appreciate that....
I feel like I need to "Tip" you for the great performance!! Now I'm really hungry, Melaney from SoCal
I just a bought a 4 burner Blackstone and we were anxious to try it out. I watched this video and followed exactly how you did it and it was a success. Thanks for this video
great segment. very instructional. i love doing hibachi style cooking. i dont do well with the rice, being diabetic, so i substitute cabbage or slaw mix instead. thanks for sharing.
Completely understand...cheers
You can out the tice in the refrigerator 24 hours cook ot take the starch out even noodles
Doing hibachi cooking on my griddle is my next goal. Great timing on the video
Hope you enjoy
This is why my wife agreed to getting a flat top…now I just have to make it! Thanks for showing the “live view”!
Absolutely
Love your cooking love your show! Can you tell me what scraper you were using in this episode?
In the description below...under flat top must haves...its a huge Traeger griddle set
As usual Neal you knocked it out the park again. Love the way you did the video. I got my home now I'm waiting for my porch so that I can get my Griddle under a cover so that it doesn't rust on me. Any advice would be greatly appreciated so it doesn't rust. I love watching you and your wife. I'm learning a lot even though I don't have a Griddle. Thanks for all you and your wife do for us.
Just keep it covered when not in use ....and definitely use it...maybe store in a garage while its being built...
great video thank you for sharing! where did you get that angled scraper and little deli containers? those both look really handy.
The angled scraper is from a kit from Traeger..the kit is listed below...as for the containers...we found those on amazon as well....3 different sizes...
Thanks for the behind the scenes!! As a beginner is nice to see how long it takes . Also the oven tip, 🙌
You are so welcome!
Thanks for your service 🇺🇸! Great video! Thanks
Thank you for this video. I liked the solid presentation; I could see what, and when, and how.
Glad you enjoyed it!
Just got my black stone grill today. I’ve really enjoyed watching your videos. I want to cook some hibachi so bad.
Absolutely
awesome video! plus shane smith and the saints in the background 👍
Thanks for the video can't wait to do a hibachi for the first time
Thank you for 1st for your service! My father in law is former Navy. New to flat top grilling and came across your channel! Amazing videos and thank you for your patience in teaching us newbs! Already subscribed and looking forward to all your content!
Followed recipe to a T, and it turned out PERFECT. First run on a new 28" BS, and it was a mighty success: Thanks for the tips
Hey thats what im talking about...cheers
Great job Neal! This was a awesome video, worth the time. This was very helpful! Have a great holiday weekend! Cheers brother 🍻
Cheers bud...
Neal,
Made your hibachi for my family last nite everyone loved it eating leftovers tonight
Thankyou!!
Awesome...thank you...
Hello, I really enjoy watching and learning from your videos. Drive my wife crazy watching food videos all the time. But thanks for making them informative and fun. My question is, in many of your videos and this one you use a bent scraper. I would like to have one but I cannot find one anywhere. Would you be so kind and send me a link? Keep Griddling On!
I like the scraper with the angle on it. Great meal Neal!
Thanks bud
Seriously like the apron, is it on the web site? Good recipe and another print out for the old guy, Lots of great instruction and tips on how to pull this off on the griddle.
Not yet...but we are seriously thinking about it...
I appreciate how you use different bowls & plates for raw meats and then cooked meats. No chance of cross contamination.
DUDE - this was so helpful! Thanks. I have watched about 12 of your videos and love it. By the way - my pit boss was returned after 8 days from rust on the lid. Glad I went back to Flat Iron griddle so I can use metal tools anyway. I got 22 inch at wal mart for $80 on end of season discount. Thanks
Really appreciate that. Great discount for sure. Cheers
@@TheFlatTopKing I had to take my Pit Boss back after just 8 days due to rust. 2 min video explains it all.. th-cam.com/video/zoe-U0i5_zU/w-d-xo.htmlsi=k_omHAb08LG8Liwa
The King is at it again
Love this! I wish you would show all the steps in your regular videos because I find the clean as you go and how you manage everything to be very helpful. Are you covering the rice and veggies to keep it warm while you cook the rest of the meat?
I did not cover the rice....the griddle itself will heat though...
Thanks for a real life cooking show. I'm new to it all
Absolutely
Looks very delicious Neal 👍🏽 You are the king of the griddle. Great recipe.
Thanks bud....
Mmmmmmmm, Another great recipe and it did look quite delicious to and not overly complicated either. Very informative, thanks Neil and Amy. Take care in the humid South. From God's country, Preskitt, AZ.
TY
Looks great! That’s on my list to make soon….👏🏻👏👏
Please do!
Outstanding skill, knowledge and information! Thank you!
Love the name....cheers
Excellent video. Got me pumped for tomorrow. Hibachi on!
Absolutely....
Nice video bro, I got my Blackstone from my girls on Father's Day and have been watching you and a few others. Tonight I am going to fix my youngest her birthday hibachi dinner. Hope it goes well.
Heck yeah..how did it go...cheers and thanks for your support
@@TheFlatTopKing It went great. Everyone loved it but I wasn't happy with the fried rice, it was too crispy for me but I'll work on that.
This channel is amazing!! So thorough in explaining everything. Imagine if he was your Math/Algebra teacher. Everyone would pass with straight A’s. Thank you Flat Top King and Wife. You are appreciated. 😃👏🏽👏🏽👏🏽
Hey I appreciate that....
Excellent video! Thank you for your service too!🇺🇸👍🏻😋
Damn guys, this is your best video yet. And the menu is amazing!!!
You will be doing this soon on your new Traeger Griddle....cheers
Great videos - but quick ?, what is the wooden handle scraper you are using? For the life of me I cannot find it online.
Traeger Griddle kit...I have the link in the description below...
Looks great. We love the hibachi and stir fry meals. We Do them alot. Thanks for sharing
Really well done video. Thank you. I'll recreate this one, for sure.
Very helpful video, appreciate the no edits/no cuts throughout and you cooked it on the Flatrock! What's that little thing you fabricated to cover the hole on the cooktop handle?
Dollar Tree bench scraper
That’s about the same way I make mine. Looks great brother. Keep up the great work. GBO
GBO>>>>
Fantastic & Looks Delicious 👍🏻👏🏻
Such a great video. Thank you for being so thorough!!
Awesome video! Love the real time process.
Neal…..nicely done mate very instructive!
Thanks 👍
Great video. My much-delayed 36" Blackstone Airfryer to the UK is coming in November, just in time for some winter grilling.
As a side note to everyone watching. PLEASE follow the rice advice. I cover mine when it goes into the fridge, but you must let it cool asap WITHOUT putting it onto the fridge. I got food poisening from a takeout rice dish. It was truly, truly awful. I have never been so ill. Food inspectors visited and found rice being kept in unsafe conditions.
TY...its a horrible thing for sure
Great instructional video and now I’m starving!!🤤🤤
hahahaha
Can you advise what it is you have covering the handle hole on the side of the traeger?
$1.25 dollar tree bench scraper...
Oh man, I could eat that whole pile of fried rice by myself, looks incredible!
ahhaha absolutely
Nice Job. Looks delicious. Thanks again for your hard work, Amy. You as well Neil LOL
Thank you
Everyone has their preferences, but for me I do it just like at the restaurant and cooked the chicken whole and cut right at the end and it helps with getting a nice sear on it. By far my favorite meal to make since getting my flat top
I had to pull in my prep table and Weber. My Blackstone is heavy and has a cover so it stayed out in the rain. Tennessee is a little crazy now for cooking.
This whole week is going to be tuff....cheers
Where can I find the short angled scraper utensil?
Looks soo Delicious!!!! 😋 Thank You
What’s the name of the song that was playing while you were frying the rice
Honestly I have no idea..i have a selection to choose from when editing
can the factory skid plate be used with this bumper?
Exactly how I like it to. Great video
TY
Which scraper do you like better that wooden handle or the smaller black/gray handle?
Well if I could only choose one..it would be the wooden handle...I get a lot of negativity because the wooden one is from Traeger and its only available in a griddle kit that cost 70 bucks...so many buy something cheaper...in the Navy we used the bench scraper so I am very familiar with it..
@@TheFlatTopKing I appreciate you bro thank you!!!
Where was the volcano flaming onion?? Haha man that looked good can’t wait to give it a try!
Fantastic lesson
That’s a #1 Stunner right there my Brotha! I’ve yet to do a hibachi on the flat top, I gotta get cracking and just do it. Super dope video y’all. I
I know that came out straight 🔥🔥🔥🔥🔥🔥
Cheers y’all 👊🏼😎🤙🏼
Cheers bud...👊👊👊
I love this, cranking up the griddle this weekend! I also have a FlatRock, what are you using to block the hole in the handle on your left to keep the rice from escaping? Is that a bench scraper of some sort?
Yes...a dollar general gem....1.25. ahahhaha I now have two....
I saw in another video you said to cook the egg in the rice. Why if that's how you prefer did you do seperate this time?
I prefer the half and half...by that method...you get the curds of the egg...and the richness when mixed together before cooking..
what no Halo? this recipe looks great. i may try it,,
Cook on all the griddles...you know that
@@TheFlatTopKing yep me too lol
Nice vid. I learned a lot. But where's the shrimp!?
Watching you get down on these flat tops id say the name of your channel suits you perfectly. 👍
I appreciate that
A tip I learned was don’t pre cut your protein I.e chicken and steak, get it seared on both sides then cut them while still on the griddle. Helps seal in the juices
Can you use metal spatulas on the Pit Boss flat top?
At this time after doing it...i would not recommend it..
Damn you just gained a fan nice work!
Appreciate it that...
Just got a Blackstone the other day you helped me big time, you’re like the Malcom Reed of Flattops 🦾🫡
@@brianbost161 truly high praise
This made me so hungry!!
love this video!
Thank you!!
Love the videos. Thanks for the content.
Great video!!
What did you use to block the grab handle to keep the rice from falling out??
Just a dollar tree bench scraper
@@TheFlatTopKing thank you so much for the info.
Keep rocking out the amazing videos
The sauce, did I miss the making of that I tried to go back and see if I missed a part. Or is it just a store type teriyaki? Either way awesome channel man!
it was mentioned right at the beginning that the recipe was on our website...I wlil attach that here..I appreciate the support...thanks..
theflattopking.com/blackstone-hibachi-chicken-recipe/
what are the guards that you have on the side holes of the Traeger TY
Dollar Tree dough cutters...
Thank you looks yummy well done job😊
TY
Awesome video as always Neal! One heck of a good job for sure! I will be making more of the Chinese version of chicken fried rice tonight. Cooked the rice last night. Before I put the rice on the flat top I like to break it up with my fingers, that way I don't have to do it on the flat top as much. One viewer gave me some static because he said I shouldn't chop down on the rice on the flat top. So many people with their opinions, right? Lol and opinions are like what? Lol always enjoy your content bud!
ahahahaha I have been told today To NEVER smash beef it dries it out...NEVER add garlic to anything dish till the end,.,,just ask any French Chef.....Disgusting was just one liner, and I dont know how to make teriyaki....when his recipe is from 1960...while my original is from before the Asians had migrated over with brown sugar and pineapple...of course he didnt like my answer....EVERY SINGLE DAY....
@@TheFlatTopKing 🤣😂 That is too funny!! Yeah I think no matter what a person does. There's always going to be someone coming at you sideways who thinks they know everything. Glad I'm not the only one who deals with junk like that. Wishing you and your family a fantastic Fourth of July!
I'm not a chicken fan but I'd eat that. The rice looks great with the veggies. You can never have too many veggies. I love onions and pepper but I think you use a bit too much pepper for us... unless it's New England clam chowder, then I smother it in fresh cracked pepper. I need my meat cooked more (practically incinerated) but my husband could eat your portion and be happy. Thanks for the tutorial.
Absolutely...thanks for commenting...
Thanks for sharing another great recipe. This entree has a lot of moving pieces and complex because of timing especially with sauces for the chicken and trying to complete the entree.
As you said, the oven is a great way to keep everything ready until the last component is cooked and ready to plate.
Another excellent recipe! Keep up the great work and thanks for walking us through the process!
Have a great 4th of July
God Bless America!
Hey I appreciate that.....Happy 4th....cheers
Neal, great video. Tried it last night. Everything came out well except the rice was over done. To hard for our liking. How’s the best way to tell it’s done?
rice cooker is the real deal...nothing fancy just plain ol rice cooker...then once on the griddle doesn't take long...just enough time to incorporate and fry the rice...to much moisture will make the rice over done as well
Thank you! I believe I left it on the Blackstone too long that caused the rice to be over cooked.
What…. No spinning of the egg on the spatula, no onion volcano I am shocked lol :). This was an awesome video. I loved seeing the entire process. I think crispy rice is the way to go as well. Thats why they call it fried rice. I have to ask, what are you using to block the holes in the handles of the flat rock grill top? I own the Traeger as well and would love to know your solution. This was great! Thanks for sharing and happy Father’s Day!
hey bud...appreciate that...Happy 4th to you as well....its just a dollar tree bench scraper
When it come to the sauce I allow it to caramelize a bit before adding it to the meat, almost to a paste. Rice, funny my family likes a moist rice. Me I like a drier rice then add a sauce to moisten it. Good video, hungry now. Not sure why there is apprehension of cutting on the griddle, banging spatulas on the griddle doesn't seem to affect it
Ahh.. the main key to good fried rice is using old rice.... so true!
I want one of the scraper he uses
Looks good its alot of work.
What temp do you typically cook at? I’m having a hard time with the griddle losing too much temp after I throw food on. I get it up to 400, turn burners on low and then the food drops the temp to 250ish rather quickly.
Yeah thats a common problem and honestly why im so anal for the griddle I love...I get an absolute TON of hate because I dont like certain griddle that someone bought or thinks its better...to be honest...this is why...no all griddles are built the same...they all have positives and negatives...one for me is the ability to hold temps when cooking and ability to stay on low when on low...
The temp drop is extremely common...its how fast the griddle can recover...
One thing I preach is to cook on half the griddle if you can...check out my Mongolain Beef I just uploaded..it shows that exactly and the video uploading today...chicken quesadillas...same thing...it visually shows when your temp drops to move product over and allow the other side to heat faster...then just move your food over to hotter side...this will allow that side to warm back up...
What is the scraper you are using? It looks like your hand will stay cooler.
Its a Traeger bent wooden scraper...we have the links below
@@TheFlatTopKing THANKS