Hibachi on Blackstone Griddle Start to Finish
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- čas přidán 15. 10. 2022
- Just a laid back Hibachi cook on my griddle in my backyard. Full Recipe below
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Canola Oil
1 lbs. of steak
12 shrimp peeled and deveined
1 chicken brest
1 carton mushrooms slliced
1 zucchini cut into sticks
1 sweet onion chopped
3 green onions trimmed
4 eggs whisked
4 cups of cooked Jasmine rice
1 packages Udon Noodles
2-3 Tbsp. of soy sauce
2 Tbsp. teriyaki sauce
2 Tbsp. of sesame oil
Salt and pepper
1 stick of Butter
3 tablspoon garlic minced
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That's for going to all the effort it takes to put these videos together. You're funny and relaxing to watch. Please keep up the good work.
Thanks Eric I'm really glad that you like them and I appreciate you watching. Cheers buddy 🍺
My mother was Japanese. She owned several authentic Japanese restaurants and sushi bars. The key to the very BEST rice is to wash it in a fine mesh strainer by hand. You can either set the strainer in a bowl water or let water flow over as you scrub the rice with your fingers and palms. Fold the rice over several times making sure you’re working the rice against the mesh. This removes a ton of starch from the grain as your water will be really white. The grains will be very shiny when it’s ready to be fully rinsed until the water is clear. I use a 5 cup Zojirushi that’s been around for 20+ years. You put equal parts water to equal parts of washed rice. You must overnight your rice in the refrigerator for best results. The SUPER SECRET was using bacon grease. Add a lb of sliced bacon, fried eggs mixed in, finely chopped onion or green onion, minced garlic, slaw cut carrots, anything you desire, salt to taste and pepper, soy sauce to taste and you’ve got Meme’s famous bacon fried rice. Buy a quality rice cooker. You’ll never regret it!
LIVE DANGEROUSLY by foregoing the eggs and make yourself a plate size thin omelet to lie over your mound of rice. Kids LOVE it with ketchup drizzled over the omelette, but your favorite hot sauce and you’ll be in HEAVEN!!!!!❤❤❤❤
Thank you so so much for sharing!!! This is amazing and I can't wait to try it. Again I really appreciate you sharing some of your family history with me.
Just bought a griddle and so glad I found your channel!!! Can’t wait to break the griddle in!
Hi Abby👋 congratulations on the new griddle, you are in for some good meals! Thanks so much for watching my channel, I'm glad you found it too. If you ever have any questions let me know I'm always happy to help.
I love the reference to Bob Ross. I grew up watching him paint the "little trees" on PBS.
Me too Lesley I loved watching him and I loved is approach to painting to make everyone feel included. I try to reference him as much as possible because that's how I want to approach cooking. I want everyone to feel like they can do it and it's ok to make a mistake or if it doesn't turn out perfectly. Literally one of my biggest pet peves is pretenious or arrogance about cooking. I don't know why but it always has drove me nuts so that's why I try to be like Bob. Everyone can do it, Everyone is included, and No one should be made fun of for trying. That's my opinion at least. As always thanks for watching.
Simple trick that works for me is to make the rice the night before and let it sit in the fridge overnight. It’ll still be soft but won’t be too mushy
Really enjoy all your videos and learn so much.
Thanks Aaron, I really appreciate you watching.
Great job Johnny!! Looks delicious.
Thanks!
I watched your video to refresh my memory of how to do this. I remember watching you last year - I had everything I needed except the beer. My rice turned out perfect - I used basmati rice. I cooked in my rice cooker (just followed basic directions) about an hour before cooking it on my griddle. Not sticky at all.
Awesome Chris! I'm so glad it turned out well and I really appreciate you watching. I don't have the space right now but when my wife and I eventually buy a house a rice cooker will be one of the first things I get. Those things are awesome! Thanks for commenting.
This was a fun cook, great meal. Look forward to doing this for visiting guests. Thanks.
Thanks Dennis! I hope your guests enjoy it.
Looks yummy!!
Thanks so much Brenda!
Looks great made me hungry.
Thanks man!
Another great video Thanks
Thanks Randall.
ASMR griddling and I'm here for it
Thanks!
Cook on Sunday, eat for the week. Looks great.
Thanks Dale!
Good video, thank you.
Thanks Santiago.
Nice work boss, I do appreciate the tips. Enjoy your day
Thanks Swaggy!
Nice cook. I like the mayo idea for the chicken. If you want your rice a little darker add a small amount of dark soy sauce. The rice will be darker with less sodium. Keep up the good work!
Thanks DD I will definitely give that dark soy sauce a try.
I did a big breakfast this morning turned out good. Love the big surface area to do a bunch of pancakes at one time
Oh ya big breakfasts are the best. Sounds like you had a good sunday my friend.
You're the best, really great shares. I'll go hibachi next week camping escpade. Did a flank steak w mushrooms and onions tonight.
Hey thanks so much for watching and commenting on numerous videos. Steak with mushrooms and onions is one of my favorites sounds like you had a great meal tonight. Me presonally I would throw down an egg as well and make that into steak n eggs and then I'm in heaven. Thanks again for watching and I'd highly reccomend that sesame oil for your fried rice when you make that hibachi.
Daaaaaang boy!!!! Goin beast mode!!! 🤤
Thanks brother!
That was a monster feast.
Thanks!
Dang Johnny! That was quite a cook. Looks delish.
Thanks so much Todd!
Great video 👍🏻
Thanks!
Looks great and you got a beer just like me love it.do some more love to see them and thanks
Oh ya I can't griddle without my beer lol. You're welcome and thank you for watching.
Excellent hibachi cook Johnny! I need to get one of these going myself. Take care brother.
Thanks buddy!
Good video! I really like all of your videos.
Thanks so much Kenny!
That was the most relaxing hibachi cook I saw today! As always great video my fellow buckeye
Hahaha thanks Mike!
Johnny, that griddle surface looks really good since you cleaned and reconditioned it.
Thanks Bob! It was a decent amount of work but I think it was worth it, glad you agree!
dam. thats a meal there Johnny.. nice job man
Thanks Scotty!
The rice can be tricky, but I have found that rinsing the crap out of it (at least 5-6 times) until the water runs mostly clear will remove a lot of starch and help avoid the mush. Also found that a little less water is better than a little too much. I put the rice in a pot with the water, a little salt and a splash of oil (also will help with less clumps) and turn it all the way up. When it boils, stir it a little, then turn it to simmer/low with the lid on and don’t touch it for 15 minutes. Then turn burner off and let it sit another 10 minutes. Never take the lid off during that process. After that, I will check it and fork fluff it. If it’s still a little wet, I will put lid back on and let it sit some more.
Here’s a good video to follow for measuring the water. Again, it’s sometimes still a little tricky. czcams.com/video/rHOBRyX3I0A/video.html
When it’s done, spread on a sheet and put uncovered in fridge overnight.
Another tip: If my veggies are done before my meat, I just pile them on top of my rice so they don’t cook but stay warm.
Yes, I’ve done the rinse method too and it seems to help
Hey Mr Eric thanks so much for the detailed comment. I rinsed mine but I probably only did it once or twice so maybe that was the problem. Next time I'm going to do what you suggested and rinse the crap out of it and use a little less water. I also think that I took the lid off and stirred once in the middle of the proccess so I really make all the "happy accidents" on this one lol. I'm going to check out that video and hopefully next time I will get it right. Thanks again for all the helpful advice I really appreciate it.
@@JohnnyBrunet Let me know how it goes! I still struggle with it consistently being just right.
@@MrEric0822 will do!
Wow! Impressive, good cook Johnny, can you belive the cleanup if you would've done this in your kitchen!
Thanks Eli! Ya this would be a disaster in my tiny kitchen in lol. My wife would probably kill me 🤣. Gotta love the griddle.
I was just gonna say, yeah my wife woulda killed me. We have a deal at our house. I cook, you clean. I do 99% of the cooking lol
@@Merica_dadgarage that's our deal too and the same percentages lol!
@@JohnnyBrunet I don’t mind a bit😂
Great video, beginning to end hibachi. Good tips. I need to try and not cut up the meat until after the cook.
Thanks Tony! Ya it was my first time doing it that way and I liked it. I don't know if it was noticably better but it was a little easier to handle. I didn't feel like I had little chunks of meat all over my griddle.Thanks again for watching buddy.
@@JohnnyBrunet good to see you're not drinking a Bud Light
I am thoroughly hibachi relaxed haha mayonnaise was interesting I've never tried that but the logic is sound and worked well so with that being said I'm gonna give it a try haha nice cook!
Thanks Garrett, ya I would def reccomend trying the mayo. I saw Ethan Chlebowski do it for a chicken sandwich. I don't know if you've ever watched him but I love his stuff.
@@JohnnyBrunet I have not but sounds like I need to haha
Mmmmm looks Killer
Thanks!
Johnny - you da man. You make this look easy and will give it a go. Bought my first vat ever of Yum-Yum sauce at Sam's the other day and don't know what to use it for, you found awesome space for beer....is Yum-Yum just a finishing sauce for your recipe? Will be making this including said beer ASAP.
Hey Joel thanks so much for the kind words. Yes I use yum yum just as a finishing sauce. I suppose you could use it as a marinade but I've never done it so I don't know how it would go. Good luck on your hibachi cook I'm sure it will turn out great. And ya definitely do t forget the beer. That's the most important ingredient!😁🍻
Again. Another great cook. I'm thinking about doing a Mongolian Grill Style noodle cook. Probably with chicken, and frozen veggies. Any suggestions or advice?
I've actually never done the Mongolian style but that's on my list. My only suggestion is if you use a lot of sauce on the griddle I'd clean it right away. Sometimes I don't always do a good cleaning afterwards but I would if there's a sauce.
I love your videos...I do a killer fried rice. And I usually cook all the vegetables first and the rice lives on the griddle maybe 8 minutes. I think that is what went wrong. But awesome video sir.
Thanks Brian I am glad you like the videos and thanks so much for the tips. I will try that next time and I'm sure I'll get better results. I appreciate it man, cheers 🍻
Get some Dark Soy sauce for more color and/or a little Hoisen sauce. Provides great color and flavor
I'll definitely try that, thank you.
Hey, Johnny- this looks great! Do the veggies get soggy/mushy when you keep them as leftovers? Here’s something to contemplate: I have occasionally over-salted my from-scratch spaghetti sauce. Sticking a peeled half potato in it (while cooking) absorbs some of the salt from the sauce, making it palatable again. I wonder if that would work for fried rice as well. Anyway, thanks for your recipes and good presentation. Griddle on!
Hey thanks for watching. Ya the veggies aren't great the next day but that's how most of my veggies are. I've never done that potato trick I will have to give it a try!
Pan Grate, do you put it on top of the griddle on the side to help keep warm? Or do you use it off the heat?
I usually use it on the griddle to take food off the direct heat. But you can use it on the side as well. It really just depends what you're putting on it and how far away you want it from the heat.
Howdy Johnny, Did the light burn out in your fridge? I'm jesting....enjoy your videos and tips on grill management. "Happy little accidents" seems to be my grilling philosophy. Have A Day! ;~)
hahahaha no the fridge light is doing ok buddy, I just figured I would do this one a little different and get straight to the griddln'. Thanks for always watching and you have a day too my friend.
I'm telling you, man, just put your rice in those big deli cups. Not only is it easier to store in the fridge, but it dries out so good! Just toss your extra rice in, wait for it to cool, put a lid on it, and use it tomorrow.
Thanks I'm going to try that next time it sounds more convenient.
Great cook! My wife and I watched it in bed prior to sleep, didn't think you'd be there huh? Anyways, great job, with the egg, I think that might have something to do with the rice getting a bit mushy? I did something similar the other day in the Blackstone and cooking the egg separate really crisped up the rice.
🤣🤣🤣🤣 ya maybe the egg did have something to do with it. But it was also mushy when I put it down so I think the water ratio was off too. I'll try it next time with the egg separate and see what happens. Thanks again for watching brother, cheers 🍻🍻🍻
If you like rice... get a mid range rice cooker ~$100 (Zojirushi, Cuckoo, Tiger). It's well worth the money... and your rice comes out perfect everytime. If you don't want a dedicated rice cooker... an Instant Pot is still better than a pot on a stovetop.
Thanks Mr. Allen I am definitely going to get one some day. Right now we have a tiny condo with a walk thru kitchen so there's no room. That will be one of my first purchases when we get a real home.
love your channel.
Thanks man! Cheers 🍻🍻🍻
Zero chance breakfast is better than this. 😂
😂😂😂😂
Joynny’isms It’s ok. Not going to dwell on it.
🤣🤣 🤣, I need to start a list if Johnny'isms Chris.
How many eggs with 2 cups rice?
Sorry for the delayed response I didn't see this. I usually do 2 or 3. I'd start with two and see if you like it then go from there for next time. Thanks so much for watching.
Rinse your rice at least three times before cooking it. The starch is your problem not the water.
Thanks Robert! I rinsed it but not three times. I'm going to make sure to do it that way next go round. I appreciate the tip, cheers buddy 🍻
Keep on a grilling.
Thanks Zeb, you too buddy!
145 for medium rare steak? I would say 145 closer to medium well.
You are correct Thomas I misspoke in the voiceover. I try to pull it at 125 and let it raise about 5-10 degrees just into the 130s. Thanks for watching buddy.
I just tried to buy the Ebook, maybe it's me, but the button to order doesn't seem to initiate a page to pay. I think I heard you were going to donate the proceeds so would like to help. Please check it out, and help me with the process if it's just "user error."
Hi Dennis, yes I am going to donate the proceeds. I'm not sure why it didn't work, let me look into it and get back to you. Were you doing on a computer or a phone?
@@JohnnyBrunet I think I tried both.
@@dennisrudloff2071 oh I think I know what happened. I switched it so once you order it doesn't go to a different page. The checkout is at the bottom of the page.
Dang, Johnny getting out of control - "nice and lubed up to get this thing going"
Looks like I know what im going to make as the year gets colder.
Hahahaha I know I said that in another video and I thought itwas so funny that I did it in this one again. I don't know why I guess I just have the sense of humor of a child lol. Ya this was a lot of food and def will be good once it gets cold. As always thanks for watching.
You know they sell leg levelers, Don't you?
Ya this was at my old apartment. I moved the griddle around a lot due to the sun and positioning of the camera. I wish I just could have set it in one spot, leveled it and left it. But when you're cooking and filming you gotta do what you gotta do. Thanks for watching.
I would cook the meat first, to let it rest. As far as the chicken, the lobe portion is typically like that, the best thing to do is to pound it flat like one does for chicken parm. Anytime I use chicken breast, that’s my technique. The chicken cooks evenly, as the shape is more even, and it tenderizes the meat a bit too
Ya that all makes a lot of sense. I'm definitely going to pound the chicken out next time. Thanks so much for the advice.
@@JohnnyBrunet anytime! I’m in Columbus too! Used to be a pro chef
@@frankieneedlz oh awesome man! Where did you work?
@@JohnnyBrunet just free lance now
@@JohnnyBrunet got my flat top as a gift and I can’t stop using and now your in my rec feed. Wife doesn’t eat meat - I’ve had incredible success w Brussels and green beans. The green beans, i blanch indoor first. I’ve already used corn kernels a cpl times too. Made a corn relish, quesadilla topping, and a deconstructed eloté situation.
I haven’t seen many veggies and just wanted to share my successes
👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍
Egg fried rice: soy sauce, chicken bouillon, msg, fish sauce (optional), and oyster sauce (optional). Trust me.
I'll definitely give that a try, thanks man!
Great work. Love to see you didnt pre-cube your steak. People ruin the steak cooking it in pieces straight away. We've found it best to cook steak first to just over rare and then let rest while you cook the rest. Just before finish cut it up and return to griddle with garlic butter, soy sauce and black pepper. Take off when desired rarenees. Never fails. Love the channel.
That's a great way to do it. I never thought about throwing it back on after cutting. Tha ks for sharing.
Beer of coarse
Always Billy 😁🍻
Y o u r n a r r a t i o n w a s v e r y c h i l l . . .
Thanks! That's what I was going for.
Nice cook, but NEVER probe a piece of chicken, (still raw) and then use it to probe something else!!! Basic food safety, which you would learn if you were a pro. You took any contaminants and stuck them right in that steak, which you stopped cooking. No chance for them to be killed off.
If you were a pro? 😆
@theflattopking
Ya I love Neil's stuff as well Shawn. He did a great video of an amazing fried rice. I forgot the CZcams just added those handles now so you can tag people. That's pretty cool!
@@JohnnyBrunet You should reach out to him and maybe do some collaboration videos.
@@SteelCityMafiaRacing oh ya we've talked numerous times but just haven't gone through in anything. Mainly it's been my fault but we for sure need to do one. Him and his wife are really nice.