Tried this recipe using pork loin chops. " Outstanding!!! " Thanks for all of your experience. Very helpful. Have tried many of your recipes, all top notch. Again don't be afraid, experiment to your liking.
SHUT THE FRONT DOOR!!!! We love pork tenderloin and we eat it all the time, this is a different twist and super easy way to fix it and it looks like a high dollar meal....going to make it tonite.....YOU ROCK!!!
You never cease to amaze me with what your going to cook on the flat top! This was insanely delicious looking! Very impressed with this one Neal! Awesome cook! Cheers buddy!
That looks great. Been trying to decide how to cook a very large pork loin without it drying out. I guess the current recommended cooking temp is 145F for pork vs the old 165F. Making cutlets is a good idea. Dry Vermouth, which is a fortified wine that doesn’t need refrigeration and will not spoil, is also a great option. I use it in my Alfredo…and red Vermouth in my Manhattans.👍🏻
Good video Neil. ! Being Italian born and raised in the bronx in the 50's and 60's I ate Italian food most of my life. Mom had to please dad with food. ( as far a I knew) that was it. ! I remember thanksgiving first it was the pasta then it was the ham then it was the turkey they all the men would take naps while the women were in the kitchen getting the pies cookies and coffee ready !! What I am telling you is no B.S. they all sat around talking Italian which I don't.. I only speak the bronx version or English !! ( know what I mean ) If you ever saw the movie A BRONX Tale that was 100 % my neighbor hood. First time I saw that movies I almost cried ... They are all gone now I'm the oldest in my family........ You hit a nerve with this one that's why I'm rambling . ( gotta stop ) that's about all I can say about this movie and my growing up with respect to my dad !! NO WHAT I MEAN VERN ??? Thank you Frank from montana.. PS. I moved to montana in 1990 much better life out here.. If you never saw that movie watch it.....
I’m considering buying a flat top grill. Of course I’m looking at the Blackstone either 28” or 36”. It’s just the wife and I at home now but the kids & 3 grandkids may pop over at anytime. Would the 28” do?
I would honestly shoot for the 36. The more space allows for more cooking options. Not necessarily more food but now you can keep food warm off the side with a cooling rack of some sorts. You can have one side hotter than the other for different reasons etc.
So Neal, I AM Italian, and while Alfredo Sauce as we know it in the U.S. is technically not Italian, it is Italian-esque. And you said you don't know what to call your creation..............I'd just say................it looks/sounds goooooood to me. And that's really the point of creative cooking isn't it? Get the basics and then "play" with variations. I hope the less experienced of your viewers will take the time/make the effort, to watch this vid several times. You use more advanced methods at several steps; the sauce making, the spinach prep, and more. Folks will up their game if they choose to grasp in segments what you're demonstrating.
@@TheFlatTopKing probably Commie infiltration....LOL. Food lore has it that it's a trend from the 1980's where chefs were trying to do variations on traditional themes, sort of a "fusion" vibe.
No but I just asked my dad yesterday if he was interested in me cooking liver and onions Any secrets. Maybe bacon and brown gravy, mashed potatoes etc. or something completely different.
its funny that on a chicken dredge he says to season the dredge and not the chicken. On this he says to never season the dredge. can you believe this person. on 2 videos he says 2 different things. i love his recipes just saying I am retired military and it seems odd to me to hear 2 different things from the same person.
First thanks for your service. So far I have rewatched 3 videos, This one, Country Fried Chicken and Country Fried Steak per your other comment and all three I am seasoning the meat. I am also military and just confused why thats important in this comment. I have mentioned that when doing small portions I think its a waste and many many people would end up wasting a ton of seasoning when seasoning the dredge. You can absolutely do whatever you want...you can do both or just one...I prefer to season the meat but will season the dedge as well...
Nice job Neal, you never cease to amaze me with your creativity! You definitely have the best flat top channel out there.
Well thank you John. I got a hood one posting later today. Butter Burger Pattymelt
Looks good ! Nice to see the old Griswold skillet being used.
Looks great
Tried this recipe using pork loin chops.
" Outstanding!!! "
Thanks for all of your experience. Very helpful.
Have tried many of your recipes, all top notch.
Again don't be afraid, experiment to your liking.
Great to hear! thats cool...thanks Terry
Yep! Ima do this one.
Oh, you know I'm doing this one!
This looks so delicious! Pork tenderloin is so good and still very reasonable.
This has given me so many good ideas!
Thanks for the inspiration.
You are so welcome!
SHUT THE FRONT DOOR!!!! We love pork tenderloin and we eat it all the time, this is a different twist and super easy way to fix it and it looks like a high dollar meal....going to make it tonite.....YOU ROCK!!!
and run out the back....my grandmas saying, hahha. Thanks for the kind words.
That was awesome! Looks like it came out of a restaurant. You make it look so easy. I could watch your videos all day. Thank you!
Well thats a compliment Ill take...much appropriated
You never cease to amaze me with what your going to cook on the flat top! This was insanely delicious looking! Very impressed with this one Neal! Awesome cook! Cheers buddy!
Thanks so much!
Looks amazing. Gotta try that one. Thanks to both of you
TY
As always make my mouth water
Great job!!
Thank you! Cheers!
Gotta try that one for sure!
Looks great. Gotta make the sauce.
Awesome cook! That could be a dinner special at my local NY Italian joint!
still coming and popping up
Nicely done, think I’ll try that one😎
Must try this
Let me know what you think
Looks great!
Thanks Earl
Made the pork tenderloin tonight with Alfredo fettuccini noodles. So good.
Awesome....
Damn my dude you have some great recipes!
thanks Rich, I try to push the limits...for sure
damn that looks good! gonna have to try this one
That looks good enough to eat
😀😀😀😀
Made this yesterday except i used collard greens and no wine in the sauce. Easy and flavor was amazing.
Great switch
Bro you just made my ass go buy a flat top. My Wife's Gunna be Pisseddd I love it! Lmao
Don't worry. She'll get over it when those meals start rolling off the flat top! Enjoy it!
Call that guy on TicTok that helps husbands after messing up with the wife's. He is hilarious.
Nice dinner for sure. For me, I'm not into wine sauces, but still looked good. GRIDDLE ON DUDE
I appreciate that
That looks great. Been trying to decide how to cook a very large pork loin without it drying out. I guess the current recommended cooking temp is 145F for pork vs the old 165F. Making cutlets is a good idea. Dry Vermouth, which is a fortified wine that doesn’t need refrigeration and will not spoil, is also a great option. I use it in my Alfredo…and red Vermouth in my Manhattans.👍🏻
Great advise Manny. TY Cheers
Good video Neil. ! Being Italian born and raised in the bronx in the 50's and 60's I ate Italian food most of my life. Mom had to please dad with food. ( as far a I knew) that was it. ! I remember thanksgiving first it was the pasta then it was the ham then it was the turkey they all the men would take naps while the women were in the kitchen getting the pies cookies and coffee ready !! What I am telling you is no B.S. they all sat around talking Italian which I don't.. I only speak the bronx version or English !! ( know what I mean ) If you ever saw the movie A BRONX Tale that was 100 % my neighbor hood. First time I saw that movies I almost cried ... They are all gone now I'm the oldest in my family........ You hit a nerve with this one that's why I'm rambling . ( gotta stop ) that's about all I can say about this movie and my growing up with respect to my dad !! NO WHAT I MEAN VERN ??? Thank you Frank from montana.. PS. I moved to montana in 1990 much better life out here.. If you never saw that movie watch it.....
Awesome to hear. Thanks for sharing.
I don’t eat spinach, but dang. I gotta try this
Definitely take out...you honestly wont miss it...maybe mushrooms...
Damn it, man!
I absolutely will try this out on my new Blackstone! What white wine did you use?
Not sure the brand but the flavor was moscato.
After you bread it you press it again with your hand. It makes it like a tenderloin you would get in Iowa
Cool. Whats the name
Where did you go on vacation sounds like a place here in New Mexico
central Florida
I’m considering buying a flat top grill. Of course I’m looking at the Blackstone either 28” or 36”. It’s just the wife and I at home now but the kids & 3 grandkids may pop over at anytime. Would the 28” do?
I would honestly shoot for the 36. The more space allows for more cooking options. Not necessarily more food but now you can keep food warm off the side with a cooling rack of some sorts. You can have one side hotter than the other for different reasons etc.
Do the same thing on the pork. Salt, Pepper, Plain Bread Crumbs and you have a Schnitzel...
It looks really good but I like to sauté my spinach longer personally.
Good call!
Is there a printable recipe?
Not on this one...Sorry
Is that a 9" Griswold pan?
Yes....over 100 years old...a gift from a friend
My Mother had one that i now have and I cherish it.
Do you worry about that kind of heat sink where the pork went on and not having another burner to move it to to maintain heat?
No not really because the griddle is so big...and I didnt make a lot a the same time...thats not a good combination
So freaking amazing. No spinach for my family. Just not our thing.
Got ya....thats what its all about...cooking what you like...
🔥🔥🔥🔥🔥🔥👊🏼😎😋👌
So Neal, I AM Italian, and while Alfredo Sauce as we know it in the U.S. is technically not Italian, it is Italian-esque. And you said you don't know what to call your creation..............I'd just say................it looks/sounds goooooood to me. And that's really the point of creative cooking isn't it? Get the basics and then "play" with variations. I hope the less experienced of your viewers will take the time/make the effort, to watch this vid several times. You use more advanced methods at several steps; the sauce making, the spinach prep, and more. Folks will up their game if they choose to grasp in segments what you're demonstrating.
Thanks Bob. Any idea how Vodka got in the mix
@@TheFlatTopKing probably Commie infiltration....LOL. Food lore has it that it's a trend from the 1980's where chefs were trying to do variations on traditional themes, sort of a "fusion" vibe.
Have you ever cooked liver and onions with a white wine sauce on the griddle top?
No but I just asked my dad yesterday if he was interested in me cooking liver and onions
Any secrets. Maybe bacon and brown gravy, mashed potatoes etc. or something completely different.
@@TheFlatTopKing I just thought it might be interesting to see what you come up with. You are a really good cook.
She needs to get on camera more
She has her limits, she is camera shy
its funny that on a chicken dredge he says to season the dredge and not the chicken. On this he says to never season the dredge. can you believe this person. on 2 videos he says 2 different things. i love his recipes just saying I am retired military and it seems odd to me to hear 2 different things from the same person.
on steak is what was on there
First thanks for your service. So far I have rewatched 3 videos, This one, Country Fried Chicken and Country Fried Steak per your other comment and all three I am seasoning the meat. I am also military and just confused why thats important in this comment. I have mentioned that when doing small portions I think its a waste and many many people would end up wasting a ton of seasoning when seasoning the dredge. You can absolutely do whatever you want...you can do both or just one...I prefer to season the meat but will season the dedge as well...