One summer grilling season with the Steelmade on my gas grill convinced me to buy a Blackstone griddle to cook even more delicious food. But I'll never forget how the Steelmade got me started in this kind of cooking. I highly recommend it.
Get yourself a dome so you can steam or melt stuff. And its dry cooked rice you need not necessarily cold. Moisture wont allow it to fry up without cooking it to death. Nice vid though, it's good to see what other products there are.
I received mine for Christmas. I ended up being sick for a month due to Covid. I can’t wait to use it. I like your video. I’m going to check for more recipes using this. You have me ready to make some. Too bad my rice isn’t cooked already.
So I learned that my rice wasn’t sticky because of how fresh it was ...well some of it was because of that...but it was sticking because of that type I used. So, unless you really let it get cool and it’s at least a day or two before you use it, just go with something like jasmine rice. Also, today I use a lot more butter than I did in this video. That is a key to getting that great flavored.
@@dniezby I have good luck with brown rice in my instapot I add Montreal chicken seasoning and I use chicken broth instead of water just under four cups of it for four cups of rice cook it on high for about 17 minutes let it sit for 5 mins before depressurizing. I can fry it that day if I let it cool down but it’s always best after sitting in the fridge for 12-16 hrs. The best way to make rice is to add spices to the water/broth you will never make it another way.
Sorry, just saw this. The links to everything used are in the description. The grill is still going strong, and my hibachi skills have improved greatly. I may make another one soon.
It looks like you have a 4 burner electric stove like I do, judging by the burn marks on your grill. My question is, do you get any heat distribution in the middle from the outside burners?
I do have a four burner electric glass top. You are correct. However, the reason it is burned there is because when I made this video, it was nearly brand new. Now it's well seasoned and the glazing has evened out. Primarily, you have the majority of heat along the right and left side of the cooktop. However, the whole top DOES get hot. You don't want it all the hot or at temp though so you can move food that needs to be kept warm there. For me, the "warming" zone or the "don't burn my food zone" is the top middle. I guess it depends on your burner set ups. I hope this helps answer your question?
How greasy does your kitchen get? Does it get greasy on the back wall behind the stove? I’m interested in getting one of these but I might just do it for a bbq for outside use only.
Great video Dave thanks for sharing where did tough get the shovel lol I think I want one lol keep them coming, bro. I get mine this month. What were your stove settings in the area for burners 2,3,4?
Sorry for the late reply. Darn RUclips isn't notifying me properly. Anyway... This set up is for an electric range top. So, I have all the settings at 4. The grill temp is between 350 - 425. You should not go past 500 or you could warp the steel (per instructions) and you need to turn all the burners on. DO NOT turn only one side on or even one burner or you WILL warp the top. It's all or none ONLY..
Item fails. I saw this video, which is great by the way. Have used it numerous times for my glass top. I heat it up to about 425, put the food on it. Temperature plummets to below 300. Does not hold the heat. Food takes forever.
You can. You would need to cook it longer to thaw it so that the butter and teriyaki sauce to adhere and absorb a bit. Since this video, I have learned that the secret ingredient is butter. Needed more butter here for sure. I now add about one half a stick (unsalted) butter, more garlic, ginger, chopped green onion and black pepper. No salt as that will come from the teriyaki sauce. The ginger paste works really well and I can control how much I add. I use about a 1” strip from the tube. Garlic…well, I never limit that. Then I add green onion, the peas and carrot and the eggs and the teriyaki to taste.
Thanks for the video! I did notice that your food was sticking to the grill an awful lot. Do you think your grill was too hot or would you call that normal?
Thanks for watching. Yeah, it doesn’t usually stick because the grill is pretty well seasoned. However this time what you saw sticking was the rice. That was because the starch in the rice hadn’t fully developed. When making fried rice it’s best to make in advance and let chill in fridge for at least 24 hour. This batch was only in the fridge for about 8. However, if you noticed later the rice had stopped sticking and moved around the grill very well. The other stuff that “stuck” are sugars in the teriyaki sauce because the heat caramelizes it. It’s a good thing ...well to me as it adds a wonderful flavor when you get some caramelization along with the fresh sauce. The more seasoned your grill gets the less and less it will stick. But it’s still very easy to get almost everything off these griddles while they’re hot. Just use some hot water and a scraper. Which you can get with the top.
@@dniezby Is there a small lip on the front or is it perfectly flat? The photos on their website show some flat, and others look like there is a slight lip to prevent oil from running off the front of the cooking surface.
Goodness no. We ONLY use avocado oil. It has a smoke temp of 570° so you won’t burn it. If you do, your grill is was too hot. For treating the top you let it cool slightly then apply a light coating of this oil. bit.ly/2Xc3iEQ It is NOT for cooking though. You just apply it and let the grill cool. Cover the grill with the cutting board cover.
@@dniezby totally understand, but using a spatula for raw chicken then to use it on food that’s cooked isn’t a great idea . It isn’t FOOD safety... “Cross Contamination” with raw chicken
I’ll have to rewatch my video but I think I do mention the temp but if I did forget to mention it in this video, the range is 350° - 500° max. I try to use about 400° most so I can control my wellness better but still get that sear if I need it. For breakfast, I usually stick with the lower end like 350°-400° I hope this helps.
I like to keep mine around 350 when I cook fried rice on the griddle. Awesome video Dave, I need to get me a steelmade for next winter. It's too cold in Ohio to keep cooking outside. ruclips.net/video/W66l07FrEeE/видео.html
I’m sorry. I just saw this question. If you see in the video when I clean the griddle there are holes in the griddle for that. Under neath the griddle is a drip pan. (It comes with. )
You don't want to use a brick on this grill. You want ti to get that glaze on it. You just clean it with water and a scaper. This was an early use on this grill. Today, the grill is well seasoned and glazed. Removing the glazing would cause most foods to stick to the surfaces. In this video, the reason any food stuck was that the rice I made was still soft. Precooked the rice that morning. It really needs to be cooked at least a day in advance.
It was washed. What it wasn't was cold enough. For fried rice, the rice needs to be thoroughly cooled off and somewhat dry. Day old rice would have been the best option however, I kind of just decided to make this mean and the video on the fly. I wasn't prepared for anything when I shot this. Now, I'm fantastic at using it and the grill is well seasoned.
Have you never been to a Japanese steak house where they cook the food in front of you? Do they change spatulas? Nope. These temps are too high. Unless you’re scooping up the rice and serving it right after you touch the chicken, there isn’t anything to worry about. The temps this style of cooking reaches will kill pretty much anything. For background I’m a trained chef and used to do it for a living. We’ve never had anyone get sick and in 30 years of cooking like this, neither have I or my family. However if you’re that concerned feel free to use multiple spatulas.
That was a red flag 🚩 also, hibachi style restaurants don't use that thick cut of chicken so the meat will cook much faster. And the chefs do use separate utensils when handling raw food.
In the restaurant, they typically cook the rice and noodles first and serve those to everyone before starting the meat but It's not like he's cooking it for public. It's in his own home for his own consumption. Live and let live. I've seen people on RUclips do far worse things when it comes to cooking and cross contamination. (I.e. Washing chicken or even the dreaded Kitchen Sink Chicken recipes 🤢)They literally use their sink as a bowl to mix up chicken! 🤣 Great video!!
@@dniezby method of cooking is part of a recipe. It’s teppanyaki not hibachi. You don’t make “grilled” meats on a flat top and call them grilled. Just like you don’t call it boiled or fried. 😂
@@Jerkasaur Have you ever BEEN to a Japanese grill? You don’t order Teppanyaki chicken, you order Hibachi Chicken. As I read this comment I’m literally at a House of Wu ordering … Hibachi Chicken and golden shrimp. Not Teppanyaki chicken. Lol. Don’t get held up on the little stuff.
@@dniezby that would be like going to a bbq joint and ordering the bbq brisket. you dont say bbq brisket you just say brisket. same as you just order chicken or steak at a teppanyaki table its not called hibachi chicken or teppanyaki chicken its just chicken and they make it on the teppanyaki table
@@Raycefan LOL, no you're not wrong. I use a lot more in my newest recipe. I also try to plan further ahead with the rice. It certainly needs to be made further in advance than the same day. It needs at least a day or more.
Fam you did that shit all wrong. You don’t put raw bird next to the rice. You got to quarantine that. Add hot oil to the rice and soy sauce to the rice and let it whip!
LOL. Actually, I'm a professionally trained chef and the reason it stuck to the grill was that I used short-grain rice that wasn't cooled yet. We were too hungry to wait for it to cool. It would have been no problem if I had used Jasmine rice. Thanks for stopping by though.
That’s not cross contamination. This method of cooking is too hot for that. Haven’t you ever been to a Hibachi Grill? They don’t change or wash utensils between touching of other foods. 😂
Thanks for the video and tips on the oils. Doing a hibachi Christmas this year on my Steelmade.
One summer grilling season with the Steelmade on my gas grill convinced me to buy a Blackstone griddle to cook even more delicious food. But I'll never forget how the Steelmade got me started in this kind of cooking. I highly recommend it.
The black stones are GREAT - if you can cook outside. Indoors, it’s steel made all the way.
This video needs to be sped up 10x. I cooked a whole meal in the first ten minutes
That flat top is so cool!
Thank you. One of the best items I've ever bought for my kitchen.
thanks so much, you sold me thanks for the links to all things used
Get yourself a dome so you can steam or melt stuff. And its dry cooked rice you need not necessarily cold. Moisture wont allow it to fry up without cooking it to death. Nice vid though, it's good to see what other products there are.
Is this the thicker pro series cooktop? Thanks for the video.
It’s just the normal electric top model.
I received mine for Christmas. I ended up being sick for a month due to Covid. I can’t wait to use it. I like your video. I’m going to check for more recipes using this. You have me ready to make some. Too bad my rice isn’t cooked already.
So I learned that my rice wasn’t sticky because of how fresh it was ...well some of it was because of that...but it was sticking because of that type I used. So, unless you really let it get cool and it’s at least a day or two before you use it, just go with something like jasmine rice. Also, today I use a lot more butter than I did in this video. That is a key to getting that great flavored.
@@dniezby I have good luck with brown rice in my instapot I add Montreal chicken seasoning and I use chicken broth instead of water just under four cups of it for four cups of rice cook it on high for about 17 minutes let it sit for 5 mins before depressurizing. I can fry it that day if I let it cool down but it’s always best after sitting in the fridge for 12-16 hrs. The best way to make rice is to add spices to the water/broth you will never make it another way.
Awesome grill 💯
I really like your cooking techniques.
Where did you purchase the ladle to
Pick up the food ?
Thanks
Sorry, just saw this. The links to everything used are in the description. The grill is still going strong, and my hibachi skills have improved greatly. I may make another one soon.
It looks like you have a 4 burner electric stove like I do, judging by the burn marks on your grill.
My question is, do you get any heat distribution in the middle from the outside burners?
I do have a four burner electric glass top. You are correct. However, the reason it is burned there is because when I made this video, it was nearly brand new. Now it's well seasoned and the glazing has evened out.
Primarily, you have the majority of heat along the right and left side of the cooktop. However, the whole top DOES get hot. You don't want it all the hot or at temp though so you can move food that needs to be kept warm there. For me, the "warming" zone or the "don't burn my food zone" is the top middle. I guess it depends on your burner set ups. I hope this helps answer your question?
I prefer my steel wok.
Cleaning and containing all the splatter is much easier, IMO.
That’s all well and good if you have a stove top that can support it. Under this top is a flat glass top.
I think you just sold me !
Hey there brother. What type of burners do you have and how many? Thanks!
Great video Dave. Thanks. Hope these guys deliver to Canada.
Thanks. I’ve gotten so much better with it now. I keep wanting to do another video but we are remodeling and time has been a problem.
Did you find out if they ship to canada?
How greasy does your kitchen get? Does it get greasy on the back wall behind the stove? I’m interested in getting one of these but I might just do it for a bbq for outside use only.
I’m looking at getting one of these for my glass top stove, but I’m still a bit skeptical. How hot have you been able to get the cooking surface?
It recommends no hotter than 500 to prevent warping. I cook most of my food in the 400 range. Not really a need to get much hotter.
I’ll be so glad whenever mine arrives!
Congrats! You will love it.
Where can you purchase this
@@tonianderson8087 There is a link in the description you can use.
I absolutely love it!
Can you still boil water in a pot on this?
I'm sure you could but we just remove if when we're not using it.
Great video Dave thanks for sharing where did tough get the shovel lol I think I want one lol keep them coming, bro. I get mine this month. What were your stove settings in the area for
burners 2,3,4?
Sorry for the late reply. Darn RUclips isn't notifying me properly. Anyway...
This set up is for an electric range top. So, I have all the settings at 4. The grill temp is between 350 - 425. You should not go past 500 or you could warp the steel (per instructions) and you need to turn all the burners on. DO NOT turn only one side on or even one burner or you WILL warp the top. It's all or none ONLY..
I just realized I didn’t answer your question about the grill mover. “Shovel”. This is the one i used in the video amzn.to/3uKRfNR
Item fails. I saw this video, which is great by the way. Have used it numerous times for my glass top. I heat it up to about 425, put the food on it. Temperature plummets to below 300. Does not hold the heat. Food takes forever.
Just got ours today!!!!
You will love it! Congrats!
Looks great
Can you use frozen rice?
You can. You would need to cook it longer to thaw it so that the butter and teriyaki sauce to adhere and absorb a bit. Since this video, I have learned that the secret ingredient is butter. Needed more butter here for sure.
I now add about one half a stick (unsalted) butter, more garlic, ginger, chopped green onion and black pepper. No salt as that will come from the teriyaki sauce. The ginger paste works really well and I can control how much I add. I use about a 1” strip from the tube. Garlic…well, I never limit that. Then I add green onion, the peas and carrot and the eggs and the teriyaki to taste.
Thanks for the video! I did notice that your food was sticking to the grill an awful lot. Do you think your grill was too hot or would you call that normal?
Thanks for watching. Yeah, it doesn’t usually stick because the grill is pretty well seasoned. However this time what you saw sticking was the rice. That was because the starch in the rice hadn’t fully developed. When making fried rice it’s best to make in advance and let chill in fridge for at least 24 hour. This batch was only in the fridge for about 8.
However, if you noticed later the rice had stopped sticking and moved around the grill very well.
The other stuff that “stuck” are sugars in the teriyaki sauce because the heat caramelizes it. It’s a good thing ...well to me as it adds a wonderful flavor when you get some caramelization along with the fresh sauce.
The more seasoned your grill gets the less and less it will stick. But it’s still very easy to get almost everything off these griddles while they’re hot. Just use some hot water and a scraper. Which you can get with the top.
How hot can it get on the glass top stoves ?
500 - 600 F
Nice..where does the oil drip to? I see the holes but...
That’s where it goes. There is a drip pan below the holes.
@@dniezby Is there a small lip on the front or is it perfectly flat? The photos on their website show some flat, and others look like there is a slight lip to prevent oil from running off the front of the cooking surface.
@@TheGuardian_TM It IS flat however there really isn’t an issue with items dripping over the front. As long as you are careful.
What type of oil did u use? Was it regular vegetable oil or canola oil?
Goodness no. We ONLY use avocado oil. It has a smoke temp of 570° so you won’t burn it. If you do, your grill is was too hot.
For treating the top you let it cool slightly then apply a light coating of this oil. bit.ly/2Xc3iEQ
It is NOT for cooking though. You just apply it and let the grill cool. Cover the grill with the cutting board cover.
should use 2 different spatulas .. u used the same one for the RAW Chicken then the rice and then the egg , not totally food safetly . just a FYI.
At these temps I’m not worried about anything surviving the cook. It is HOT. Well above safe temperatures.
@@dniezby totally understand, but using a spatula for raw chicken then to use it on food that’s cooked isn’t a great idea . It isn’t FOOD safety... “Cross Contamination” with raw chicken
This dude was driving with his mask on.
I wish cooks would give cooking temp of griddle!
I’ll have to rewatch my video but I think I do mention the temp but if I did forget to mention it in this video, the range is 350° - 500° max. I try to use about 400° most so I can control my wellness better but still get that sear if I need it.
For breakfast, I usually stick with the lower end like 350°-400°
I hope this helps.
He says it at a little after teh 2:00 mark.
I like to keep mine around 350 when I cook fried rice on the griddle. Awesome video Dave, I need to get me a steelmade for next winter. It's too cold in Ohio to keep cooking outside.
ruclips.net/video/W66l07FrEeE/видео.html
What about grease? If you do burgers and such. Where does the grease and smoke go lol
I’m sorry. I just saw this question.
If you see in the video when I clean the griddle there are holes in the griddle for that. Under neath the griddle is a drip pan. (It comes with. )
That’s why you have a hood vent fan
Looks good. Before your flat top gets to gunky buy a brick and clean it.
You don't want to use a brick on this grill. You want ti to get that glaze on it. You just clean it with water and a scaper. This was an early use on this grill. Today, the grill is well seasoned and glazed. Removing the glazing would cause most foods to stick to the surfaces. In this video, the reason any food stuck was that the rice I made was still soft. Precooked the rice that morning. It really needs to be cooked at least a day in advance.
Wash the rice before cooking...and fluff the rice when it’s still hot.
It was washed. What it wasn't was cold enough. For fried rice, the rice needs to be thoroughly cooled off and somewhat dry. Day old rice would have been the best option however, I kind of just decided to make this mean and the video on the fly. I wasn't prepared for anything when I shot this. Now, I'm fantastic at using it and the grill is well seasoned.
My favorite part was when the raw chicken spatula went to the rice.
Have you never been to a Japanese steak house where they cook the food in front of you? Do they change spatulas? Nope. These temps are too high. Unless you’re scooping up the rice and serving it right after you touch the chicken, there isn’t anything to worry about. The temps this style of cooking reaches will kill pretty much anything. For background I’m a trained chef and used to do it for a living. We’ve never had anyone get sick and in 30 years of cooking like this, neither have I or my family.
However if you’re that concerned feel free to use multiple spatulas.
That was a red flag 🚩 also, hibachi style restaurants don't use that thick cut of chicken so the meat will cook much faster. And the chefs do use separate utensils when handling raw food.
In the restaurant, they typically cook the rice and noodles first and serve those to everyone before starting the meat but It's not like he's cooking it for public. It's in his own home for his own consumption. Live and let live. I've seen people on RUclips do far worse things when it comes to cooking and cross contamination. (I.e. Washing chicken or even the dreaded Kitchen Sink Chicken recipes 🤢)They literally use their sink as a bowl to mix up chicken! 🤣
Great video!!
I do believe the Japanese call this kind of cooking, “teppanyaki “. While hibachi is an open grill, heated with charcoal
You are correct for this type of cooking but the recipe is Hibachi. The title is for the recipe, not the cooking style.
@@dniezby method of cooking is part of a recipe. It’s teppanyaki not hibachi. You don’t make “grilled” meats on a flat top and call them grilled. Just like you don’t call it boiled or fried. 😂
@@Jerkasaur Have you ever BEEN to a Japanese grill? You don’t order Teppanyaki chicken, you order Hibachi Chicken. As I read this comment I’m literally at a House of Wu ordering … Hibachi Chicken and golden shrimp. Not Teppanyaki chicken. Lol. Don’t get held up on the little stuff.
@@dniezby yes ive been to Japan... you don't know what youre talking about. americanized restaurants getting the names wrong doesnt make you right
@@dniezby that would be like going to a bbq joint and ordering the bbq brisket. you dont say bbq brisket you just say brisket. same as you just order chicken or steak at a teppanyaki table its not called hibachi chicken or teppanyaki chicken its just chicken and they make it on the teppanyaki table
You need more garlic, butter, and soy sauce in your fried rice. Just my opinion, LOL
Oh. I spoke too soon
@@Raycefan LOL, no you're not wrong. I use a lot more in my newest recipe. I also try to plan further ahead with the rice. It certainly needs to be made further in advance than the same day. It needs at least a day or more.
Get a bag of fresh stir fry not frozen that’ll make your rice soggy
"Steelmade USA flat top" wtf, lol
Fam you did that shit all wrong. You don’t put raw bird next to the rice. You got to quarantine that. Add hot oil to the rice and soy sauce to the rice and let it whip!
More oil my friend
You have no clue what you are doing.
Lower heat more oil, wont stick
LOL. Actually, I'm a professionally trained chef and the reason it stuck to the grill was that I used short-grain rice that wasn't cooled yet. We were too hungry to wait for it to cool. It would have been no problem if I had used Jasmine rice. Thanks for stopping by though.
Nice vid but you cross contaminated the hell out that food
Lol. You apparently have never eaten at a teppanyaki house. Lol. They literally cook the food the same way. Well except they have more showmanship.
Why have a demo with a secret ingredient? Zero motivation to buy a product or track a channel…
There’s a secret ingredient? Hmm. News to me.
Damn cross contamination raw chicken in the rice and the egg same spatula
That’s not cross contamination. This method of cooking is too hot for that. Haven’t you ever been to a Hibachi Grill? They don’t change or wash utensils between touching of other foods. 😂
Actually they cook everything separately not at the same time going back and forth between raw meat and the fried rice but carry on sir.