How to cook Hibachi | Filet and Scallops on a Blackstone grill
ฝัง
- เผยแพร่เมื่อ 9 ก.พ. 2025
- In this video I'll show you how to cook A Hibachi Filet and Scallops meal on a Blackstone Griddle.
Prepare to embark on a culinary journey like no other! In this sizzling TH-cam video, we're bringing the flair and flavors of the hibachi grill to your very own backyard. Join us as we demonstrate how to cook mouthwatering Hibachi Filet Mignon and Scallops with all the dazzling tricks and techniques you'd find at your favorite Japanese steakhouse.
🔥 Get ready to unleash your inner hibachi chef as we guide you through every step of the process. Learn the art of seasoning, slicing, and cooking Filet Mignon to hibachi perfection. We'll reveal the secrets to achieving that delectable medium-rare steak with a tantalizing smoky aroma.
🍤 But the magic doesn't stop there! We'll also show you how to sear scallops to a tender, buttery consistency that pairs wonderfully with our perfectly cooked Filet Mignon. The combination of these two exquisite ingredients will have your taste buds dancing with delight.
👩🍳 Our skilled chef will share insider tips and tricks, from the famous hibachi onion volcano to the dazzling knife skills that make hibachi cooking a true spectacle. You'll be wowing your family and friends with your newfound culinary prowess.
🍱 To complete the hibachi experience, we'll whip up a delectable hibachi-style dipping sauce that's a perfect match for both the Filet Mignon and Scallops. It's the flavorful finishing touch that takes your dish to the next level.
🎉 Whether you're hosting a special celebration or simply craving a restaurant-quality meal at home, this video has you covered. Impress your guests and elevate your grilling game with our step-by-step instructions.
🍽️ Join us in creating an unforgettable hibachi feast on your Blackstone griddle. Don't forget to give this video a thumbs up, subscribe for more exciting hibachi-inspired recipes, and ring the notification bell to stay up-to-date with our culinary adventures. Let's turn your backyard into Flavor Town! 🔥🍽️👨🍳 #HibachiCooking #BlackstoneGriddle #FiletMignon #Scallops #FlavorTown #JapaneseCuisine
Official Backyard Hibachi Merch!!! - the-backyard-h...
Essential tools for Hibachi:
(paid link for Blackstone griddle) - amzn.to/3FLSnIs
(paid link for Camp Chef griddle) - amzn.to/3HuIeBw
(paid link for salt and pepper shakers) - amzn.to/3BWNYPM
(paid link for spatula) - amzn.to/3rexFJd
(paid link for fork) - amzn.to/3LVhkmj
(paid link for grill scraper) - amzn.to/3BWaqso
(paid link for knife holder) - amzn.to/3g1RIZe
(paid link for apron) - amzn.to/3TgNlrC
(paid link for grill knife (petty knife)) - amzn.to/3CQjAbx
(paid link for cheaper knife option) - amzn.to/3TeD8vF
(paid link for Deba filet knife) - amzn.to/3Nj2GpM
(paid link for Chefs knife)(Gyoto) - amzn.to/3FqqeXO
(paid link for sharpening stone) - amzn.to/3Dbku1q
(paid link for pepper mill) - amzn.to/3SOdJIK
(paid link for 16oz squeeze bottles) - amzn.to/3fowODs
(paid link for 24oz squeeze bottles) - amzn.to/3zOK7V5
You must drive your neighbors crazy jealous with the wonderful aroma of all that amazing food you cook for us. 😀
Thanks for the tip on flipping spatula upside down to move scallops. Love my Blackstone!
Congratulations on 30 thousand subscribers... You deserve so many more. Great videos.
Man you’re the best. I got a griddle last week and first cook i wanted to try was hibachi. Found your channel and watched a couple videos and the food turned out so good.
Thank you and congratulations you’re kill it.
stumble across your videos last weekend and i have been addicted to it now this is my #1 from now to watch.
Congratulations on 30k. Thanks to your videos, I was able to entertain and feed my family using my blackstone many times over this summer.
Behind the back, smooth!!! Thanks for the content Paul.
Man i really appreciate all the content u regularly make. Ur a inspiration!
I appreciate that!
Your videos have been tremendously helpful in learning to cook hibachi style meals for friends and family. I've cooked for 13 on my backyard flattop and the nephews devoured to the last morsel of fried rice.
Dude that casual pepper flip trick at 5:25 was wicked
Thanks! When I was younger it’s used to be a lot easier.
You are Awsome Mr. Paul. Great job as alway!
Congrats Paul on 30 k! Another fantastic cook! Awesome skills! Cheers 🍻
Doing this tonight. I’ve done it before but it’s always great to watch you first. Thanks Paul!
How did it turn out?
You certainly made it look nice and simple, looked awesome. Enjoy the videos!
Paul, you’re CRUSHING it 🔥🔥🔥💯!!!
umm sir, I think I have fallen in love with you. I used to work at a hibachi place but only for 4 months part tine so.I didn't pay attention to the details. Your channel has like changed my life. I love you and thank youuuu
Love this channel. Master craftsmanship. Thank you brother
Congrats to the 30K! Here's to many more. 🥂
Thank you so much 😀
Hello Paul, another great video. My wife says you look tired. You must be working hard and still finding time to teach us your fantastic skill. I don’t know how you are not to 300k yet. Thanks again, great content. Oh, what is the box on the side of your hat? Microphone? Camera?
I’ve been very busy with the catering side of The Backyard Hibachi. The furry box on the side of my head is a microphone! Thank you guys for tuning in!
I enjoy watching you cook and have learned a lot!
Skill level is on point! Respect! Do you have a video or patron on your technique on how you use your spatula, fork and shakers?
I do! the video it called hibachi tricks 101
Great cook! love this channel
congrats ! banger video !
Thanks!
Thank you!
Just found your channel. Congratulations on 30k. Following from New Orleans
Quick question, have you had any issues with cutting on the Blackstone? I have seen elsewhere to avoid cutting on the rolled steel. Great video, new subscriber.
No issues. Proper technique is important. I’ll have video on this soon
Awesome, as usual Paul! 31k and growing!!!
30k!! congrats! Keep the videos coming!
Thank you chef.
you are a MASTER
Looks amazing! Thank you for the explanation about the medium rare steak looking medium well!
looks delicious. thanks for the video
Great cooking Paul keep up on the entertaining videos
Love it bro thanks for the content
bro i love ur vids
Congratulations you are the man!! Just bought some merch. AWESOME
Thanks, hope you like the merch! Ive been designing more t shirts lately. Thanks again!
Nicely done! Thanks for sharing!
I love your videos bro!!! I'm thinking about doing that on the side for private dinners!!
Yum
Awesome. Thanks Chef!
Question: What type of oil do you use in your cooking, and can you teach us how to make it.
I use vegetable or canola oil
Great video, very informative. Butter to the fried rice - Where I live, one of our local places pours butter from a bottle onto the rice. Do you know if that is clarified butter or an alternative liquid butter? Thanks.
That’s clarified butter
Great channel and I love your videos. I built an outdoor kitchen last summer and installed a commercial flat top so am ready to go! A quick question about timing - by the time the filet is finished is the rice somewhat cold? Just trying to figure out how to serve to three or four guests since it seems you cook each item before you move onto the next. Thanks in advance.
Paul, much better lighting - I could easily see your handsome face throughout the video. Your videos are getting better and better - keep on cooking!!!
Yum!
Ngl you kinda nice with it
What temperature is ur burners at?? Gonna make hibachi sometime soon! Thanks
Paul, did you remodel your cooking station? Great video.....
.
I moved the grill on the other side bc of the sun
Your videos are awesome! Which soy sauce do your use or recommend? Thanks
Kikkoman is the industry standard
Awesome video! What are the temperature zones on the Blackstone? Is everything on high? Thanks!
I only use the middle two burners. On high until it crosses the oils smoke point then Medium to med-high in the range of 380-420.
Outstanding videos! Can you share what "oil" you are using and do you have recipe for "garlic butter." Also what hear is grill ser at? Thanks!
Vegetable oil, middle burners on med- high
Garlic butter recipe is on the channel
What temperature are you cooking at?
I have not seen anything from you in awhile. That looks great. How does your blackstone handle the knife cuts? I had people cut taters on the flattop and groves everywhere. Had to re-season.
Ive been very busy with the catering side of The Backyard Hibachi. its make small cuts, I'll have a tutorial video on proper techniques for using a knife in the griddle.
Hello Chef hopefully you can answer my questions. Planning on doing an event for 15 people what is the right amount of lbs for that many guests if doing trio meats steak, chicken, shrimp, as far as veggies go would it be 1 or 2 zucchini per person, how many lbs of onion and also how many cups of rice I know you said in one of your videos that ratio to rice is 2 to 1 from long grain to botan rice
Great job. What griddle temp do you prefer to cook at? I usually try to keep it around 400, but interested to find out other people's preferences. Thanks.
380-420 using the smoke point of the oil as a reference
Thank you.@@thebackyardhibachi
Any preferred spatulas and fork that you like to use ?
Dexter brand fork and spatula are the industry standard
Are you running the griddle at the highest temp setting?
I keep the griddle in a range of 420-450, using the smoke-point of the oil as a reference
My man, what kind of oil do you use? In the beginning you put it on the blackstone and then you put some on the onions and so on. Is that just vegetable oil?
Vegetable oil
What oil do you use ?
Vegetable or Canola
My local hibachi place is pretty good. I’m convinced that their filet and shrimps are frozen though. Sometimes the shrimp I get are literal mush and the filet is a bit chewy. Either the quality they’re buying is poor or they freeze or maybe even both haha.
Most restaurants use frozen shrimp, that we need to peel and de vein. Filet usually isn’t frozen. I would suspect there buying low quality ingredients.
How hot do you have your zones?
Keep it at a range of 380-420
Where did I see somebody mixing the rice with raw egg before frying it? Is that a thing?
its not common in teppanyaki/hibachi style cooking
If i hit the lotto tonight ,I could have a job for you.
You don't use yum yum or ginger sauce I noticed in your videos. Never seen that before.
The recipes are on the channel!
What kind of oil do you use?
What type of oil do you use?
Vegetable