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.
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.
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
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.
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!
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.
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.
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
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.
Paul, much better lighting - I could easily see your handsome face throughout the video. Your videos are getting better and better - keep on cooking!!!
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.
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?
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.
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!
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.
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.
Congratulations on 30 thousand subscribers... You deserve so many more. Great videos.
Congratulations on 30k. Thanks to your videos, I was able to entertain and feed my family using my blackstone many times over this summer.
stumble across your videos last weekend and i have been addicted to it now this is my #1 from now to watch.
Behind the back, smooth!!! Thanks for the content Paul.
Doing this tonight. I’ve done it before but it’s always great to watch you first. Thanks Paul!
How did it turn out?
Man i really appreciate all the content u regularly make. Ur a inspiration!
I appreciate that!
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
You are Awsome Mr. Paul. Great job as alway!
Congrats Paul on 30 k! Another fantastic cook! Awesome skills! Cheers 🍻
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
You certainly made it look nice and simple, looked awesome. Enjoy the videos!
30k!! congrats! Keep the videos coming!
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
Congrats to the 30K! Here's to many more. 🥂
Thank you so much 😀
Love this channel. Master craftsmanship. Thank you brother
Thank you chef.
Great cook! love this channel
congrats ! banger video !
I enjoy watching you cook and have learned a lot!
looks delicious. thanks for the video
Looks amazing! Thank you for the explanation about the medium rare steak looking medium well!
Paul, you’re CRUSHING it 🔥🔥🔥💯!!!
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
Love it bro thanks for the content
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!
you are a MASTER
Great cooking Paul keep up on the entertaining videos
Yum
Nicely done! Thanks for sharing!
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!
Awesome, as usual Paul! 31k and growing!!!
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.
Awesome. Thanks Chef!
Thanks!
Thank you!
bro i love ur vids
Dude that casual pepper flip trick at 5:25 was wicked
Thanks! When I was younger it’s used to be a lot easier.
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
I love your videos bro!!! I'm thinking about doing that on the side for private dinners!!
Just found your channel. Congratulations on 30k. Following from New Orleans
Yum!
What temperature is ur burners at?? Gonna make hibachi sometime soon! Thanks
What temperature are you cooking at?
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.
Your videos are awesome! Which soy sauce do your use or recommend? Thanks
Kikkoman is the industry standard
Paul, did you remodel your cooking station? Great video.....
.
I moved the grill on the other side bc of the sun
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
Ngl you kinda nice with it
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
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.
Any preferred spatulas and fork that you like to use ?
Dexter brand fork and spatula are the industry standard
Paul, much better lighting - I could easily see your handsome face throughout the video. Your videos are getting better and better - keep on cooking!!!
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
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
What oil do you use ?
Vegetable or Canola
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
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