Finding you guys on here is the reason why I bought a Blackstone. Not only have you guys given some good recipes but the comradery between the three of you is second to none. Keep up the good work on the food and editing, like the new intro.
I love watching America’s test kitchen, because of them I learned an easy foolproof way to make gumbo and since I don’t have cable just over the air tv, they’re my poor mans food network.
Guys, I tried this last night and it was effortless and phenomenal. Thank you guys very much! I also have the same scraper and it’s awesome. Does a great job. Be safe and stay healthy and keep sharing!!!
I love the fact you guys are hanging out cooking on the Blackstone with some Ezra Brooks! That's what I'm talking about! That's what we do here on my 36" almost every weekend. Love the videos!
Haha! I used a raised rack and place the pork chops on low with only salt and covered and let them come up to around 110 internal all the way to the right side of the griddle and once they get around 90, I’ll turn the left two burners on high and then dry the chops off and add any other flavor and let it rip! Basically a reverse seared chop. Keep the vids coming! Stay safe guys
The 2 minute cook makes a world of difference have been doing it for a while, key is to watch internal and don’t cook til ready to eat. I think the two handed scraper my the answer to my problems. Great 👍 job boys
I always bought the regular little ol' pork chops and never cooked them properly. Operator error, no doubt. Since I got my Blackstone, I'm buying the thickest chops I can find, though not as thick as the ones you cut. I'm searing them and then going low and slow, basting with butter, EVOO, and SPG. Finally, I'm getting great chops. Good one, guys. Keep 'em rolling.
I’ve never been a fan of center cut pork chops. Always came out dry no matter what. However, if I can go throw them on my Blackstone griddle and have turn out like that, it’s a game changer! BTW, USDA now says pork is safe at 145 temp instead of old 160 degree recommendation. Risk of trichinosis reduced due to better food safety. Anyway, can’t wait try this! Thanks for being the guinea pigs once again. Lol
No BS these were delicious. If I could get pork I would be cooking them again this week.... That's IF I could get pork. Thanks for the temp info as well. 👍. N
I just started watching your channel and Love it. You guys are throwing down on your cooks:)! I stay away from pork chops for all the reasons you mention. I'll try this when I am back home.
The old temp for pork was 165F. They revised it because what they were trying to prevent was trichinosis and with modern farming practices the disease was very rare with 8 cases in the US from 1997 to 2001. I have been doing mine to 145F using sous vide but I will have to try this way. Thanks
Great cook! You guys keep coming up with with great videos. I am making a couple of these chops tonight and I may even try the rice, maybe with a little less pepper flakes. Thanks and keep them coming.
I have my 36 inch griddle coming in the next few days I am excited to try this, thanks guys. My family is addicted to my hickory smoked chops I’m going to see if I can keep the happiness with the griddle.
Another great one guys. I pull my chops off at 135-140 and rest for 5 minutes. As others have said the days of bad pork are gone! A little pink won’t kill ya. 😂
Another FANTASTIC job by the most awesome Griddle Guys! Everything you cook is just amazing! We've tried several of your recipes and just love them! Love watching you guys! Great charisma, lots of fun, well produced! Keep 'em comin', guys!
Thank you so much for your reply Mrs Berard 😁. I can't wait to hear how this one comes out on that sweet new campchef "I heard" you got. Thanks again-J
Love the videos guys, I like to cook my pork chops to 150 and they still come out nice and juicy and I also like to flip them a lot and steaks as well. I'm not eating a chop only cooked to 140. Keep up the great work guys.
Hey Great video guys I just love watching you guys and the Gridding ideas are always Awesome Thank you for sharing love you guys 👍❤️🙏✌️💪 Hey thank you for the shout out love you guys
Been watching your tube for awhile really like your vid's with the friendship. My comment is when you do Pork I know it's hard to believe, take them off at 140 and let them rest. Juiciest chops you will ever have! PS why don't you have fences in your back yards? I'm from Oregon love my neighbors but not that much
Thanks Mario! We apprecite the feedback! So long as we can buy groceries we plan to keep pushing the limits of the griddle and filming it. Thanks for taking the time to comment! N
Sounds like you found the Holy grail. Absolutely always look amazing then. Too dry or tough. I like to get a whole loin and cut half into chops. Looks like I'll be getting less chops going forward. Thick is in. Wish I wasn't on low carb, that rice looks amazing. I'm not a fan of soy sauce as much as heat. Double thumbs up. 👍👍
Good on you guys for being brave about the finished temperature! What matters more than "x meat is unsafe below y temperature" is "x meat was at y temperature for z seconds." It's really easy to cook dried out protein if you stick to the old ways of doing it. Meathead over at amazing ribs dot com has done some some research on it and I gotta say it has changed the game for me. Even griddled chicken breasts come out juicy if you don't overcook! Anyway great video guys, hopefully Chris's spatula arm heals up quickly!
I had some of that orange color a few times, thinking "no way is that rust". I just went about my way cleaning the surface and eventually my surface kinda lost some of that black and went to a new like color. Anyway all is good. Thanks for showing us that part.
After a brief break, we will switch from the Food channel’s “Cooking pork with the Griddle Guys” to the Discovery channel’s “Monsters Inside Me” with special guests Nate, Chris & Jeff 🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣
Good morning pat. Chris and Nate are actually neighbors in Southern NH, im about 15 min away in Ma. We love the area even though the weather doesn't always cooperate with us 🙂
Hey guys. Just found the black stone grill. And oh boy do I love it. Breakfast is like some version of Waffle House on steroids. Wife loves it. Found your channel. Keep ripping them! Good stuff.
Since pork is bred differently these days it is perfectly fine to eat pork that isn't cooked to a well done stage any more according to what I've read.
Patina??? You really need a dictionary. It’s not a greenish film due to oxidation. Or in other words... RUST! You are reasoning the surface. Not restoring the “patina”.
You would have to be here watching Bill to see what we mean. The camera doesn't pick it up. When you let oil sit on the surface in a thick layer and let it burn the top of the oil that is exposed to air turns black. The middle of the oil burns and gets brown but won't go black and under it all is your steel cook surface which won't be rusted. When you scrape you remove the top layer exposing the middle brown layer. If you have a griddle test it yourself. Pour a puddle of veggie oil on it and let it burn for 30 min. Then give it a scrape. You will then understand. Thanks for Commenting. N
The Griddle Guys oh, I get what happened. I was just saying it’s not a “patina”. A patina is a discoloration OF the metal not a discoloration of the substance ON the metal. My entire point is extremely petty and absolutely dumb but I commented after being up for 29 hours so I was a tad punchy. Sorry. I do enjoy the videos. Are y’all going to get the new 36” with the air fryer? That would open up a ton of new recipes.
That's how I cook all my meat and everything comes out juicy flip I don't care if it's chicken,steak, pork what it is that set it for 5 minutes and it's done and all that yeah that depends on what kind of Grill you got and what the temperature is and everything else you can't just go off of that what how thick the steak is all that plays a factor into just letting it sit there 5 minutes if you let a thin steak sit there 5 minutes It'll be well done you have a thick steak sit there 5 minutes It'll be Raw
Finding you guys on here is the reason why I bought a Blackstone. Not only have you guys given some good recipes but the comradery between the three of you is second to none. Keep up the good work on the food and editing, like the new intro.
If we could uovote 100 times we would! Thanks so much for subscribing and for the very kind words! Big thumbs up right bavk6at you!
I love watching America’s test kitchen, because of them I learned an easy foolproof way to make gumbo and since I don’t have cable just over the air tv, they’re my poor mans food network.
The camera person and editing has gotten way better
Guys, I tried this last night and it was effortless and phenomenal. Thank you guys very much! I also have the same scraper and it’s awesome. Does a great job. Be safe and stay healthy and keep sharing!!!
I love the fact you guys are hanging out cooking on the Blackstone with some Ezra Brooks! That's what I'm talking about! That's what we do here on my 36" almost every weekend. Love the videos!
Haha! I used a raised rack and place the pork chops on low with only salt and covered and let them come up to around 110 internal all the way to the right side of the griddle and once they get around 90, I’ll turn the left two burners on high and then dry the chops off and add any other flavor and let it rip! Basically a reverse seared chop. Keep the vids coming! Stay safe guys
The 2 minute cook makes a world of difference have been doing it for a while, key is to watch internal and don’t cook til ready to eat. I think the two handed scraper my the answer to my problems. Great 👍 job boys
Glad we could hwlp Jon! Thanks for watching and taking the time to comment! N
I always bought the regular little ol' pork chops and never cooked them properly. Operator error, no doubt. Since I got my Blackstone, I'm buying the thickest chops I can find, though not as thick as the ones you cut. I'm searing them and then going low and slow, basting with butter, EVOO, and SPG. Finally, I'm getting great chops. Good one, guys. Keep 'em rolling.
Just got my griddle a few weeks ago. I've been watching you guys since and really enjoy the cooking and camaraderie. Keep up the great work!
Awesome! Thank you! - C
I’ve never been a fan of center cut pork chops. Always came out dry no matter what. However, if I can go throw them on my Blackstone griddle and have turn out like that, it’s a game changer! BTW, USDA now says pork is safe at 145 temp instead of old 160 degree recommendation. Risk of trichinosis reduced due to better food safety. Anyway, can’t wait try this! Thanks for being the guinea pigs once again. Lol
No BS these were delicious. If I could get pork I would be cooking them again this week.... That's IF I could get pork. Thanks for the temp info as well. 👍. N
Also time at a certain temp can still kill bacteria... For example.. if you hold chicken breast at 155 for a minute.. its sfe to eat and still juicy
I just started watching your channel and Love it. You guys are throwing down on your cooks:)! I stay away from pork chops for all the reasons you mention. I'll try this when I am back home.
Yay!!!! Back on the GRIDDLE!! You guys NAILED this one!! Thumbs UP!!!!
The old temp for pork was 165F. They revised it because what they were trying to prevent was trichinosis and with modern farming practices the disease was very rare with 8 cases in the US from 1997 to 2001. I have been doing mine to 145F using sous vide but I will have to try this way. Thanks
Great cook! You guys keep coming up with with great videos. I am making a couple of these chops tonight and I may even try the rice, maybe with a little less pepper flakes. Thanks and keep them coming.
Great video gents, and thank you for it...! I have cooked my pork at 155, and do find that a tad lower, like yours 140's does a great job!
Have you ever done these with stuffing in them? The ones you do come out perfect! I was just thinking about stuffing.
Looks great, I too haven't been a fan of pork chops for all the reasons you mentioned but I will give this a try!
Yum. Gotta try it. The weather here has been great. Around 75°, it's too hot to cook on the griddle when it's over 90°. Keep the videos coming.
Thanks Mike! Eventually we will make it to the 70s. Winter just doesn't want to let go this season. Cook on buddy! N
I have my 36 inch griddle coming in the next few days I am excited to try this, thanks guys. My family is addicted to my hickory smoked chops I’m going to see if I can keep the happiness with the griddle.
Let us know what you think after you try it. We are also big fans of smoking. Good luck 👍
@@TheGriddleGuys sweet will do thanks!
Another great one guys. I pull my chops off at 135-140 and rest for 5 minutes. As others have said the days of bad pork are gone! A little pink won’t kill ya. 😂
Thanks for the compliment and for watching Dave. We appreciate the feedback. N
Great looking Meal. Going to try it. Best wishes for a speedy recovery!
Thanks so much! - C
Definitely trying this Center Cut Chop technique, great job guy!!
Ty Beau, Great meal that's also a great price. 👍
i might try that rice! chops looked good as well!
Another FANTASTIC job by the most awesome Griddle Guys! Everything you cook is just amazing! We've tried several of your recipes and just love them! Love watching you guys! Great charisma, lots of fun, well produced! Keep 'em comin', guys!
Thank you so much for your reply Mrs Berard 😁. I can't wait to hear how this one comes out on that sweet new campchef "I heard" you got. Thanks again-J
Love the videos guys, I like to cook my pork chops to 150 and they still come out nice and juicy and I also like to flip them a lot and steaks as well. I'm not eating a chop only cooked to 140. Keep up the great work guys.
That it! I feel the same way dry and nasty. Going to try it along with the rice. Thanks for the video.
AWESOME job guys!! Looks amazing! Hope all is well with you guys ..be safe
Thanks ghost much appreciated and right back at you! N
I'm learning a bunch from u guys-----Thanks
Where can I get a lid like that for my 28in Blackstone. There's holes in the back of the griddle for a lid. But I can't find one for 28 inch.
I just Googled it, pork should be cooked to 145F, ground pork to 160F. With a 3 minute rest period! Thanks guys, love your channel!
Apologies if this was said in the video, but what size griddle is that? Great video as always and as others have said much better quality and editing!
Thx KM! This was on the 22". Thx for watching!- C
You can griddle thin juicy pork chops too,do it all the time.
Yes you can! Actually might be our next video coming out soon! Thanks Steve! - C
Tried the porkchop today for Memorial Day. 1 1/2" . They were fantastic!!!
Awesome.. Happy Memorial day and glad to hear you enjoyed.
+1 for the Dunder Mifflin hoodie 😂 Another great vid guys, keep it up!!
Thanks. For commenting. Stay safe and cook on! 👍
Hey Great video guys I just love watching you guys and the Gridding ideas are always Awesome Thank you for sharing love you guys 👍❤️🙏✌️💪 Hey thank you for the shout out love you guys
Been watching your tube for awhile really like your vid's with the friendship. My comment is when you do Pork I know it's hard to believe, take them off at 140 and let them rest. Juiciest chops you will ever have! PS why don't you have fences in your back yards? I'm from Oregon love my neighbors but not that much
Agreed. Makes a huge difference. Tha ms for the Comment and for watching..
N
You guys are cool as hell and I enjoy your videos keep them coming
Thanks Mario! We apprecite the feedback! So long as we can buy groceries we plan to keep pushing the limits of the griddle and filming it. Thanks for taking the time to comment! N
Where do you guys live? I am SE MI and it’s been raining and chilly here, It’s 55 but feels much cooler. Those chops look amazing! Thanks for sharing.
Fellows!!! Wow never seen chops that thick they where huge!
Sounds like you found the Holy grail. Absolutely always look amazing then. Too dry or tough. I like to get a whole loin and cut half into chops. Looks like I'll be getting less chops going forward. Thick is in. Wish I wasn't on low carb, that rice looks amazing. I'm not a fan of soy sauce as much as heat. Double thumbs up. 👍👍
"Thick is in" That's what she said! LOL Thanks Rick! Much appreciated! - C
Good on you guys for being brave about the finished temperature! What matters more than "x meat is unsafe below y temperature" is "x meat was at y temperature for z seconds." It's really easy to cook dried out protein if you stick to the old ways of doing it. Meathead over at amazing ribs dot com has done some some research on it and I gotta say it has changed the game for me. Even griddled chicken breasts come out juicy if you don't overcook!
Anyway great video guys, hopefully Chris's spatula arm heals up quickly!
We agree and thank you for commenting! Cook on buddy! N
Great cook
I had some of that orange color a few times, thinking "no way is that rust". I just went about my way cleaning the surface and eventually my surface kinda lost some of that black and went to a new like color. Anyway all is good. Thanks for showing us that part.
Did you guys ever cook breaded pork chops on the griddle
Hey what’s going on you guys ya know when I cook a steak I flip every too minute it cooks more evenly that scraper is wicked nice job 👍
Did you see the shout out to you? - C
They look great, and I enjoyed your video for my after work entertainment! Btw, it’s 86 here in South Ga at 5:35 pm on 5/14/20!
I do that with steaks...I think it makes a great crust
Definately going to try next time I do steaks on the griddle! 👍
Have to try out
After a brief break, we will switch from the Food channel’s “Cooking pork with the Griddle Guys” to the Discovery channel’s “Monsters Inside Me” with special guests Nate, Chris & Jeff 🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣
Lol. Very creative comment 👍😁. Gave us a good chuckle. Thanks for watching! N
What kind of oil do you guys prefer to use on your griddles?
Olive, Canola and vegetable are probably the most used. - C
The Griddle Guys which is your bottle by the grill? Does it matter which you re-oil with when your done cooking?
Any oil will work when you re oil. - C
Freakin Awesome as always fellas!
Nice to hear from you Erik. Stay safe buddy. N
good point Chris - griddle guys, chuck that crock pot out fellas - grills back !
Literally LOL.... N
Finished internal temp for pork is 145
Did you say you were following a recipe from America's Test Kitchen?
Dammm
Those chops could use some wheels.
Well done.
From the central coast of California...
🇺🇸👏👍
👍👍👍👍
USDA says cook pork to 145.
Cook ground pork to 160.
I'm going to give that rice a shot as the side for dinner tomorrow.
Pork is safe to eat at 145 unless its ground pork then its 160. Great video.
Thanks for the info! - C
Looks great, however, my wife being an IOWA pork raised girl said those aren't PORK Chops, they're Personalized PORK Roasts! :-)
Literally lmao! 😁👍. N
Is there an indoor version of this grill, electric?
Not really, these grills get up to 600+ degrees.
Americas test kitchen is good
👍
You guys definitely laid the ground work for this to be a AMT Kitchen fail if it goes south.😉Looks like a mighty fine bottle of bourbon as well.
😁👍🍻 Ty-J
Where do you guys live in New York State do you have a nice area do you all live together in the same cul-de-sac
Good morning pat. Chris and Nate are actually neighbors in Southern NH, im about 15 min away in Ma. We love the area even though the weather doesn't always cooperate with us 🙂
I see you guys Have ATVs my kind a guy
Double thumbs up 👍👍
Looks good but I would have to take to 160 gotta have well done.
Nice to hear from you again Dunrob! Stay safe and keep cooking! N
@@TheGriddleGuys just hit kroger sale on ribs gettin ready for weekend no griddle but got the old faithfull gas grill.
Hey guys. Just found the black stone grill. And oh boy do I love it. Breakfast is like some version of Waffle House on steroids. Wife loves it. Found your channel. Keep ripping them! Good stuff.
Since pork is bred differently these days it is perfectly fine to eat pork that isn't cooked to a well done stage any more according to what I've read.
We agree and tastes so much better and juicier! - C
They tell me pork is safe to eat if cooked to 140 F.
👍👍✌️🥓
Pork chop should have internal temperature of 145 and ground pork 160
Ty Janet. Cheers-J
Good post op meds there Chris?😉
No doubt! LOL Thanks! - C
This better work or I’m going back to my brown privilege smh. Too funny
Thanks for subbing Kehilat! - C
Patina??? You really need a dictionary. It’s not a greenish film due to oxidation. Or in other words... RUST! You are reasoning the surface. Not restoring the “patina”.
We can disagree Bill, but ty just the same.
You would have to be here watching Bill to see what we mean. The camera doesn't pick it up. When you let oil sit on the surface in a thick layer and let it burn the top of the oil that is exposed to air turns black. The middle of the oil burns and gets brown but won't go black and under it all is your steel cook surface which won't be rusted. When you scrape you remove the top layer exposing the middle brown layer. If you have a griddle test it yourself. Pour a puddle of veggie oil on it and let it burn for 30 min. Then give it a scrape. You will then understand. Thanks for Commenting. N
The Griddle Guys oh, I get what happened. I was just saying it’s not a “patina”. A patina is a discoloration OF the metal not a discoloration of the substance ON the metal. My entire point is extremely petty and absolutely dumb but I commented after being up for 29 hours so I was a tad punchy. Sorry. I do enjoy the videos. Are y’all going to get the new 36” with the air fryer? That would open up a ton of new recipes.
That's how I cook all my meat and everything comes out juicy flip I don't care if it's chicken,steak, pork what it is that set it for 5 minutes and it's done and all that yeah that depends on what kind of Grill you got and what the temperature is and everything else you can't just go off of that what how thick the steak is all that plays a factor into just letting it sit there 5 minutes if you let a thin steak sit there 5 minutes It'll be well done you have a thick steak sit there 5 minutes It'll be Raw
Spor on Mike 👍👍. Cheers-J
I can't stand pork chops, no matter how they are cooked.
Hey what’s going on you guys ya know when I cook a steak I flip every too minute it cooks more evenly that scraper is wicked nice job 👍