Easy Hibachi on a Griddle
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- čas přidán 25. 04. 2024
- Hibachi on my Griddle is always a challange. If anyoen has some pointers for me I am all ears.
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Keep the Dad jokes rollin - don't ever stop! Top Tip: Get one or two (I think places like Sam's Club sells them as a two-pack) bus bins (gray tubs used for collecting dishes at restaurants) - they're very handy for carrying all of your ingredients and griddle tools out to the griddle I use two - one for what's going out to the griddle and one underneath with a couple clean plastic plates for what is going back inside. Keeps everything together and your wife won't wonder where her cookie sheets have gone off to....
That's a good tip. I definetly need something better to tranfer things outside.
Thanks!
Love the Dad Jokes JB, entertaining and educational - we'll learn together!
Suggestion: wear a Japanese headband and dress like a Ninja when doing Hibachi!
😂😂😂
I love your videos, and you have taught me so much! But... How do you un-thaw? Ha! 3:17 I love it!
lol I know I can't believe I said that. Everyone is catching it too.
I got frustrated w/ my griddle about a year ago and threw it in the shed in disgust and stopped watching griddle videos! I recently came back to your channel and have been convinced to clean it up and try again! It looks like you've moved since I was last here! CONGRATULATIONS! Your new house looks really nice and you finally have a nice space for your griddle!
Thanks so much I really appreciate it. We love our house and feel very lucky to have gotten it. Sorry you got frustrated, hopefully you get that thing going again. I hope it goes better this time. If you ever have questions let me know and I'm happy to help.
What was frustrating about it? As a new member to the flat top grilling world anything I should be looking out for?
@@TheExtremeElementz I wasn't making the time to do it right. Not only do you need to prep beforehand, but cleanup is very important, especially if you live somewhere that gets rust easily. These home griddles aren't stainless steel like the ones JB mentions in commercial environments...
I'll also say I wished I HADN'T started with a 22"! It's not big enough!!
@@TheExtremeElementz I agree with everything he said. Clean up isn't difficult but it's necessary for it to not rust. It's definitely not like a gas grill where you just shut it and walk away.
@@JohnnyBrunet Yeah I’m going to try and baby this thing I just got the new Weber Slate 30” that’s apparently rust resistant but I’m going to treat it as it still will get rusty. Thanks for responding to the comment, I have a quick question whenever you get time.
If after I cook, I clean the grill with getting all of the food bits off the top. Flush and scrape with some water, then while the griddle is on low apply a thin coat of avocado oil. Is that good enough if I do that every time I cook, or do you think I need to do a complete true seasoning every 3-4 cooks?
I'm happy for you and your family getting the new house. Keep those videos coming!
Thank you so much.
Love the new house, I'm proud of you and happy for your success! Keep on making the midwestern content though, not that I'm worried.
Thanks so much Michael I really appreciate it. We really love the hosue and feel blessed to have it. And I promise it will still be a lot of burgers and diner breakfasts. That's my favorite stuff, can't forget where you came from ya know.
The Italian Paula Dean was awesome. love the dry humor!!
Thanks 😁
Watch the Back-Yard Hibachi. Paul does a step by step guide on cooking hibachi recipes and sauces. He's pretty good instructor.
Loving your new place, Johnny! That looks like a great party patio!!
Thanks Danny! Ya I can't wait to have some family over and break it in. I'd love to have hibachi nailed down by that point. This wasn't bad but I don't think it was good enough to serve to guests.
There is a CZcams channel called “Back-Yard Hibachi” that I recently subscribed to that may interest you. The guy behind it says he has 15 years of professional experience as a hibachi chef. Great video!!! However, next time you make a hibachi video I fully expect to see you make a steaming onion ring volcano. 😁
Ya that's who I watched and was trying to do it his way. But clearly that is a little above my pay grade lol. Oh and there will be a onion volcano next time.
@@JohnnyBrunetI went back and rewatched this video to see if you mentioned the Backyard Hibachi channel because I wouldn’t have suggested it otherwise. You did mention it! I suppose I must have been in the kitchen getting a new beer 🥳 when that part came on originally. Sorry about that!
One more thing, I noticed that your griddle is surprisingly wobbly at 4:30 in the video. Have you ever thought of trying to reinforce it? I know that these griddles are all made from cheap Chinese steel and none of them are perfect. I just mention it because the screws you put in originally may be losing some of their gripping power.
I hate it when eggs stick, great tips! Nice big backyard so the neighbors can smell your cooking but they're not sure where it comes from so you don't have to feed them.
I made fried rice on my griddle yesterday. My grandsons 15th birthday and he wanted Hibaxhi and quesadias. My wife added a few things to the menu. It all turned out pretty good for my first big cook. For a while it felt like I was a line cook at Bob Evans on a Sunday brunch. Used your temperature charts and cooking order charts. Thank you.
That's awesome Ron. I hope my temp charts helped you out. Sounds like your family gave you a full menu and put you to work!! 🤣🤣. Thanks for sharing, I love it when I can help people make food for their family. That's what it's all about.
I got a Blackstone about a month ago. I've made all the classics so far except for a hibachi meal or just fried rice on it's own. I'm stoked to try ASAP
awesome man congrats on the new griddle. I hope yours turns out well.
You actually want the rice to be slightly burnt on the bottom. It being a bit crispy is very tasty.
The biggest hurdle is always the WEATHER !!!! Every time it seems I want to grill or griddle the wind picks up and it gets crappy. lol Nice job Johnny.
same here man, and now I have a very open patio with nothing to block it. I may have to build something.
@@JohnnyBrunet Oh that's right. I didn't even think about that.
I found the Back-Yard Hibatchi channel and he lays out a great recipe that I have been able to follow many times and its always so good.. Keep up the good work and keep the tips coming!
Are you sure you aren’t Canadian. I almost fell outta my chair when I heard ya say “unthaw”. My mom used to say that all the time. Well done Johnny!
Midwest lingo. Heard it my whole life.
I don't think there's anything wrong with the way you're cooking hibachi. And a big part of the fun lies in experimenting with different techniques anyway!
But one valuable thing I learned is to add your soy sauce around your food instead of putting it right onto the food.
That allows the soy to caramelize just a little bit first. Then drag it into your food and incorporate it throughout your rice, veggies, etc.
Minor change, but it does make a difference!
Great job, and keep cookin'!!
Oh thanks I'll definitely try that with the soy sauce!
I told my wife, next time we buy a refrigerator, I want one with a camera inside. Just like Johnny Brunet! 😄
😂😂😂😂 Be carefull because then she can document how much you're drinking! I know from experience lol.
@@JohnnyBrunet 😂😂😂😂
@johnnyBrunet get a beverage fridge, no cam and you're good to go!
@@mikedefalco7791 As soon as I have a man cave to put it in! 😆
Lovely home! 😊 You inspire me to haul my griddle out of the garage.
Thanks you so much!
I've learned so much by watching your videos! Thank you so much for making me a better cook.
You're very welcome John
Nicely done, looks great! I don’t have a griddle, just a cast iron griddle pan that I put on my gas grill, but I still enjoy watching your videos.
Love your new house and patio and pond, whoo hoo. Gonna be an inspiring place to cook!
Thanks so much! We love it too, we feel so lucky.
Congratulations on the new house!! Looks great! Dad jokes always appreciated. I haven’t tried the hibachi yet so I’ll be watching your videos with interest. Appreciate that you always show the infrared temp. Other channels to often don’t and say things like heat your griddle on medium until you see white smoke. Stay hydrated!
Thank you so much David.
Brother. Again. Taste is everything. I probably wouldn't do the Zucchini and Onions. My family wouldn't eat it. I would also add noodles. But then I think it would be stir fry. Awesome Vid. Be Blessed.
Shawn
I like to have my cooking zones where I set the left two burners to low/medium low depending on the griddle temp and outside weather, and the right two on medium/medium high for my sear station.
I do my Order 1.) veggies (usually broccoli, carrots and diced red potatoes) quick sear, and season then to the low side with a lid and water to help steam and soften 2.) eggs then rice started on my hot side then moved over to the farthest edge of my cold side then hit with terrayki sauce to taste. 3.) then proteins chicken, steak and then fish or shrimp depending in that order if I’m doing multiples 4.) hit everything with sesame oil to finish. The entire time I check and flip my veggies and rice on my cooler side and I’ve even had to completely kill the burners on that side to keep them low enough to finish everything else.
Thanks so much for listing out your proccess. I"m going to give this a try next time.
I started with this channel when I got my griddle last year what I like is he is calm and fun and he tells ya just what you need and not trying to see you anything. Just cooking with no nonsense !. I’m very happy I saved your videos sir !. Thank you !. BEST REGARDS SIR !
Thanks so much for the kind words. I'm so glad you like the channel and I appreciate you watching. Have a good one James
Love the content! Looks like you’re in a new kitchen! Congrats my friend!
Hey thanks so much for the shower thanks I really appreciate it. Yes we are in a new home. Just got in about a month ago and we're very excited. Thanks again!
I put the rice on paper towels on bread pan, lose a little that sticks but really helps dry the rice. After a couple hours in the refrigerator, I put the rice in gallon ziploc bags and freeze, then thaw prior to cooking. Saw a YT video with that process, it helps dehydrate the rice and keeps it fluffy and helps prevent clumping.
Thanks I"m going to try out those tricks.
Tip 1. Use fresh garlic and use a garlic press
Tip 2. Put the steak in the freezer to cut easier.
Tip 3. Keep the awesome videos coming!
Can’t wait to see you at 100k subs!🎉
Thanks so much Ty!
Congratulations on your new house! Looking good!
Thanks so much Jim!
Looks good Johnny! Hibachi is my favorite thing to cook on the flattop.
Thanks man, I do enjoy doing it as well but I feel like I still have a lot of improving to do.
Got my griddle last Black Friday and have done Hibachi 3 times. Every time I try to prep as much as I can. I play Back-Yard Hibachi's "Steak and Shrimp" video as I'm cooking and follow along :D
An extra set of hands helps out a lot! It can be overwhelming, but worth it in the end.
Ya I agree that's its over whelming but worth it. Thanks for watching buddy.
You need a local channel tv spot bud! Great content as always!
Thanks so much Lee.
Love the channel, man! Keep it up.
Thank you so much.
Looks great . congrats on the house
Thank you so much. We love it and feel so blessed to have it.
I prefer basmati to jasmine rice for fried rice dishes; it’s a bit firmer and longer, so it cooks up even better on the flat-top. I make it in an Instant pot with a 1:1 or 1:1.25 rice:water ratio then fluff it several times while it cools (no overnight wait). I cook my meats first then push them off to the side as I’m laying down the veggies/eggs and clearing the center of the griddle for the rice. As I’m getting the rice nicely coated, the veggies/eggs cook and I combine them, extending to the right three burners. About this time, I pull off the meats and finish the rice with soy sauce and sesame oil. On the zukes, you may want to slice them into planks rather than wedges for better browning (on both sides).
Ok
So I just did my first cook on my griddle yesterday, and cooked one of your receipes. Loved it. True, I was sweating like Michael Vick at the Westminster dog show but tried my best. I figured, "Hey, I'm ready for Hibachi". Then you're not comfortable doing hibachi. GREAT!! I guess the best thing, since we are not to far from you, is that you just come teach me how to cook on this thing. Depending on the heat outside, I think I will still try it Friday night. Any chance you can do four or five more Hibachi videos in two days?
Lol I'm glad it turned out well. I think I got 3 hibachi videos total but not sure if I can crank out another trilogy in a few days . So glad your first cook went well.
@@JohnnyBrunet So I tried it tonight. It ended up about a 8 out of 10. You were 100% right. It is crazy stressful. Can you send me a beer please?
@@vettecitylivesportscards6903 lol I'll drink one in your honor how about that. Yes it's stressful, it does get easier but honestly I'm never fully satisfied or comfortable with my hibachi. I think it's the hardest cook on the griddle.
@@JohnnyBrunet My potatos and carrots were to hard. Most everything else was ok. Well, I need a better knife to cut the pieces smaller.
Looking good Johhny!!
Thanks buddy
I follow Paul on Backyard Hibachi too. I know he does his eggs first but I only have a 2 burner griddle so I tend to do them last. Your griddle looks so smooth. Gonna have to redo mine. Your yard is beautiful. Nice cook. Cheers.
Ya I'm going back to doing them at the end, I stepped out of my league lol. Thanks so much we lvoe the backyard.
Good video and advice! I'd probably use less water to cook jasmine rice. 1 cup rice to 1.25 cups water. The end product is less susceptible to mush. And dude...jarlic? A freshly minced clove has so much more flavor. :)
Thanks I'll definitely try less water next time and some fresh garlic.
"If you aren't using 2 spatulas are you even griddling?" Another great video! Happy accidents turn into delicious dinners. Keep up the good work friend
Congrats on the new crib! My hibachi usually turns into fried rice. It's a lot of prep!
Thanks so much! And yes it's a ton of prep.
I haven't decided which I like best for making fried rice: peanut oil or sesame oil. However, I always do the eggs last so that they're fluffy chunks rather than overdone or absorbed into the rice. I do the onions/garlic butter first, then rice, then more butter for the eggs, stir it all together with whatever meat and soy sauce at the very end. I haven't mastered it yet, but having it all be hot/salty/umami without being burned or mushed together is my goal.
EDIT: Also, I dated a Persian gal years ago name Jasmine. It didn't work out in the end, but it was fun while it lasted. 🥵
That's a good idea with the eggs at the end. I've done that too and I think I like it better. I was just trying to do it like a real japaneese steak house.
Well I'd ask you more about your previous flames but I think it's better if we don't document it on the internet. Never know who's reading lol
By all means, keep up the dad jokes. I prefer the content from a dad joke telling enthusiast than some self-proclaimed authority.
I just bought my first griddle to primarily make teppenyaki. I did my first attempt the same day you put this video out. I did just meat and veggies. It turned out well, but what I learned is that I need higher heat for better browning and find a different sauce. Some Sake would help as well I think.
I plan on more practice and look forward to you sharing your experiences.
Hey congrats on the new griddle and I'm so glad that you like my style. Also I think you are correct, both of us needed some Sake to make our cooks better lol. Thanks for watching.
I am a fan of your channel and I see in the background you were at a different house but the bi cooking you do need a little more experience lol I’m a backyard cook myself. You’re very inspiring person but like you said time will get better on the griddle thumbs up.
Thanks so much.
Well for starters….need onion volcano or it don’t taste right.
I like my stuff cut smaller my self
Problem is...if you "unthaw" your shrimp, you are kind of back where you started from.
Love your videos and humor. Good job on the Hibachi.
lol I walked right into that one today. Thanks man.
It's a Midwest thing. I said unthaw forever...
The rice situation should only be on that heat for a cpl mins tops, starting w neutral oil, scallions, real garlic, and ginger to get the flavor profile going. Shrooms take longer to cook and release their moisturethan the onions and zucchini. Shrimp that size only take 30 secs per side.
I like to keep one of the side burners off and i slid the rice over to that side once its done.. It wont over cook and get crusty and hard on the bottom.
Dude. What's your problem. I would eat that all day long. Looks great!
Lol thanks. It didn't taste terrible I guess it just never goes as smooth as I would like. And I was disappointed with the eggs. Thanks for the kind words through.
Johnny, how bout a simple mexican street taco recipe, carna, pollo, porko?? I'm thawin some pork butt, gunna slice it kinda thin, soak in a simple marinade, sear on griddle or grill, simple dice job finish with some onion, cilantro, mexican cheese or other type, salsa, served on a tortilla of your choice. Waitin fer your signature koozies!!
That sounds delicious! And yes I should do something like that. I definitely need to get some koozies. What should they say
"Professional drinker, amateur cook". ?
good vid dood!!!!
Thanks!
Hey Johnny. Thank you so much for the educational video. I appreciate you going through your whole process and including the different temperature zones. It makes it so much more approachable for a newbie like me. I'm so glad you included the sticking eggs as it was a learning experience for me. You mentioned that you think it was the flat top not being seasoned enough, but do you think it could have been the high temperature? I feel like eggs hitting 500 degrees will stick quickly, but I've never done it. Just asking for my own learning.
Thanks so much.
Thanks so much I'm so glad that it was helpful. I was thinking that too but the backyard hibachi video I watched he had it pretty hot too. So I'm going to have to do some research.
Howdy Johnny, yay the fridge shot was great not near as claustrophobic as the old fridge. Appears you have a really nice place there from the cameos. You allowed to fish in the pond? If so perhaps you could do a pond to griddle video. Have A Day! ;~)
Thanks buddy. Ya this fridge is bigger. I'm moving on up in the world!
That kitchen could be featured on MTV cribs. Congrats on the new pad
Lol thanks so much. We feel very luck to have gotten it and we absolutley love it.
Make hibachi butter. Butter, fresh garlic, soy sauce. It will make you happy.
Thanks for the tip!
OMG had me rolling at "AND Disney Princess"
What. , no volcano onion going chooo. chooo. 😂. Looks good 👍
I feel like I have gotten pretty good at hibachi on the griddle. I would use a bit less water in the rice maker. Also I add just a tad of rice vinegar at the end with the sesame oil. I actually put meats and veggies down first, and then put the rice and eggs down last. Otherwise your cook seems about the same as mine. The funny thing is, you taught me how to do it for my first time, but I have kind of learned a few things along the way.
Oh nice, Thanks so much for the tips. Ya I've done a few videos and I've done it a bunch of different ways but I can't find one that works everytime. I will try it your way, thanks for the suggestions.
Another good video Johnny . If you don't mind me saying , but you should start an adult comedy channel to be shown later in the evening ! ( " NO WHAT I MEAN VERN " ? ) THANK YOU FRANK FROM MONTANA....
Thanks Frank! and yes i'll look into that adult only comedy channel lol
I add teriyaki sauce to the rice as well. Gives it great flavor
That's a good idea.
Unthaw means to FREEZE something
Only saw the soy sauce in the video but I believe you mentioned teriyaki sauce as well. Definitely make sure to use a mix of soy and teriyaki and you can probably omit the salt in your seasoning since that is usually done due to the sodium in the soy.
Personally I prefer to cut the steak after cooking since I can be sure each bit gets the color on it being easier to flip but I know cutting it first speeds cooking.
Maybe try your hand at adding noodles as well. Most hibachi places around me do noodles and rice where the noodles are just lo mein style with teriyaki and soy and butter and you are essentially reheating them on the griddle.
The eggs are really the hardest part for me but I tend to just cook them like scrambled eggs almost then pour the rice on top of it mixing in.
Fresh garlic is MUCH better so use that if you can but I understand the convenience of pre-diced.
I would probably also add some carrots and peas for the rice and possibly carrots for the veggies too just for extra color.
Just my tips. Hope you keep up the good work.
I definetly think cutting the steak later is the way to go. also I have not added noodels yet, that's a great idea. Thanks so much for all the tips man. I really appreciate it.
You worked at Bob Evans, my uncle name is Bob Evans...lol
Lol
I think the first problem is not enough oil to start with. I have seen many hibachi videos, and couldn’t believe the amount of oil that is used. I would have heartburn for a year, eating at most hibachi restaurants. I see the ingredients float on the oil, and every time that happens, the griddle is being seasoned some more.
Ya I think that could be it as well.
HA,HA! You got a thumbs up just for showing the reality of mistakes :) The rest as well. I sold my 28'' Blackstone and looking for a older one with the drain trap in the front like yours. I don't like the rear catch and the newer ones from other brands have the trap stupidly right on the surface losing surface area....Stupid! So thinking yard-sales to find one of those now.
Thanks I'm glad you like my mistakes. I try to just show it how it goes bc life isn't perfect. I hope you find the griddle your looking for. It's def yard sale season.
Try to find toasted sesame oil if you can to boost that sesame flavor. Also, is there a reason why you don't sear the steak whole before chopping like they do at the restaurants? I've gotten good results putting a hot sear on both sides and taking it off undercooked, then chopping and finishing it in pieces. Either way looks great and thanks for the tutorial!
I was trying to save time by cutting the steak but I think I should have left it whole. I'm going to do it that way next time.
Have you tried a little oyster sauce in the fried rice? Yum
I've never used oyster sauce I need to try it next time.
nice WIG BRO !!!!!!!
😂😂😂 thanks
“Un thaw”? Really? Does that actually mean still frozen? Come on buddy, you’re better than that. Love the new digs, we are going to need a house tour!
My wife is Hmong, and she will tell you that you only rinse the rice three times. It's a luck thing. Apparently, rinsing the rice three times brings good luck.
I can also say my wife makes perfect rice every time. Just a little food for thought. I don't know if the bit of extra starch helps, or if she has some other special magic, but it's always perfect.
Thanks! that's good to know I am definetly going to try that next time. I always just did it until it ran clear, but maybe I'm rinsing out too much starch.
Hey Johnny, Love the new crib. What was the trick with the eggs. After the happy accident you moved on. Thanks man
Thanks Lester!
Why do we have to be in your refrigerator? It's cold and dark. Check the expiration date on the yogurt in the door. I think it expired last week.
😄😄😄😄😄
I always cook eggs dead last after i turn off the gas and the griddle is still warm, they cook super fast
Please don't un-thaw your shrimp - it will freeze them :)
lol I can't believe I didn't catch that 😱
@@JohnnyBrunet We've all been there ;)
I’d scramble my eggs in a bowl and then put them on.
Ya I think that's the best way to go.
Can u use the pam spray or avocado oil spray for nonstick? Or are those products not good for griddles?
Blackstone's website says not to use sprays. I don't know why but once I read that I stopped using it. Something about a checmical in the spray that messes with the seasoning
ummm....yeah. you forgot your own cooking order, eggs are next to last if not last and not at 400+ degrees. Per your book which is great!
I know! 🤦♂️. I saw this hibachi video by a professional chef and he did it way different! I was trying to do it like them, I should have stuck to what I know lol. Eggs scrambled at the end always works out better for me.
You need an onion volcano.
Live fire cooking always enhances a meal.
Very true! On the list for next time.
what? no onion volcano?
Save up and go out to a Japanese steak house, watch the order that they cook in.
That's a good idea.
another suggestion (found through experience) start with just one protein (like chicken) - when chaos comes (and it will) you'll have the tendency to overcook or even burn your rice if you try to get things to come together all at once. or simply try for just fried rice until you get that down (and learn that you only need to (re)heat the rice and that you're not trying to actually "fry" it - the color comes from the soy sauce....
Yes I think starting with one protein would make it a lot simpler. Shrimp cooks so fast it feels like an easy addition but then you get really busy at the end.
I think you’re main problem with the hibachi is that you’re unable to think clearly with that Ohio State hoodie 😂
😂😄😂😄
Might fine new digs you have there, sir. Well deserved!
Thank you so much.
I’d stay away from sesame oil here
Not to be rude but you don’t unthaw things before cooking. You thaw things out. Unthaw=freezing
first 1️⃣
"Unthaw?" Isn't that the same as "refreeze?"
Yes lol. Don't know what I was thinking.
Italian Paula Deen....😂
😆
Where's the hibachi?
Sorry I used the term hibachi but it's actually taypenyaki
lol un thaw it 🤣
get a tennessee vol shirt, and ditch that ohio state
lol 😂😱😆😂
Not to bust your balls but going to anyway??? Hibachi is grilled over a fire ,teppanyaki is flat top griddling, common mistake most people make don't hate me lol
Oh dang I literally had no idea lol. Well I appreciate you telling me. Maybe that's why mine never turns out how I wanted it to lol. Thanks Jeremy
@JohnnyBrunet most people don't know that ,everyone thinks everything is hibachi when it comes to Cantonese cooking ,like people think sushi is raw fish, when in fact sushi means sour rice, really not trying to sound like a know it all ,I just studied Cantonese cooking for diet purposes after I had a heart attack , still wanted to eat good and that culture has very health cardiovascular systems and the lowest heart related deaths in the word
@@jeremeywelling2245 oh that's very good to know. I hope the diet is going well and there's no more issues. My father had a stroke and were trying to monitor what he eats as well. I'll have to look into that
@JohnnyBrunet the only real downside is it is a lot of prep work, to cook it is the quick part, I was also told by a authentic Japanese chef the key to good fried rice is to use butter and coat the rice before adding soy and only use soy sauce for coloring not flavor, salt and pepper is for the flavor, and use white pepper instead of black when cooking, black pepper is for after the cooking is done because black pepper turns bitter if it is cooked too long, hope some of this helps and good luck for a full recovery for your father!!, also cook your egg on the side almost like a omelet then chop it up and mix into the rice, you will have fluffier egg in the rice
Johnny, thanks for another informative video. I still haven't done a meal like this on the griddle because I prefer the wok but I may have the nerve to try it now. Also, I would not recommend un-thawing anything prior to cooking because un-thawing means "to freeze"! Just breaking your stones a little 😂. Again, thanks for the video and including the happy accidents. It shows your human.
I highly recommend not using the jarred garlic. That’s awful stuff. It’ll literally ruin the taste of the entire dish.
Thanks man I really appreciate all the advice.
We use coconut aminos instead of soy sauce, and don't forget a little fish sauce and chilis for you and Ma'!
I've never used Coconut Aminos, I will give it a try.
Your griddle needs a better season. I use blackstone’s seasoning compound. Also don’t be scared to get the thing ripping hot.
Ya it definitely needs a better season. I'll try that thanks