Ken . Nicholson(montreal) I made these ribs last night and they were great. These ribs will be a welcomed dish at our Friday night happy hours. THANKS and keep up the good work
Another great video. A few comments: 1. Scorecard is a great idea! Not too many categories though, maybe stop at 5. 2. Good comments about the wind and cooler temperatures. I'm getting that in Texas as well. It leads to higher heat and increased cooking time. 3. Keep the taste-testing scenes. Plate presentation, what to eat with it and "eatability" are important. (How messy, kid friendly, leftover friendly, etc.) 4. Glad Jeff got his hat back. 5. Love seeing the variety of recipes. Keep changing cultures! Try some lighter meals like seafood or vegetarian. 6. Keep presenting an entire meal. I try to cook as much of the meal as possible on the griddle so the kitchen stays clean. (fewer pots to clean!) 7. Take leftovers and turn them into a new meal using the griddle. Leftover meatloaf becomes breakfast hash or tacos (so Jeff can use that fancy taco holder) or grilled cheese meatloaf sandwiches or meatloaf fried rice, etc. 8. Have a give away when you hit 30k subscribers. Maybe one of the knives? Keep making videos and I'll keep watching.
Bob, all AWESOME feedback! Thanks for taking the time to write it up. Everyone agrees on the taste testing so we will def be doing that going forward, Love the idea of the leftovers and I will be trying to work that in as well! A knife giveaway is in the plans and 30K will probably be it. It will be a Dalstrong. One last comment,,,,, lets be honest, we all hate Jeff's hat but it's nice of you to be kind to him LOL -N 😀
That's one of my favorites. I'm going to make this next week. I really think you guys need to try your finished meals because your comments, and expressions speaks volumes about your cook. Thanks again.
The new TGG: I happen to be a Producer/Engineer and I'm trying to be retired but sometimes it doesn't work when the telephone rings. I see the new format, and don't be afraid, I like it, if it's not a "one off" deal because it was a windy day. I also like your own self rating system which gives a comfort feeling the results. I have to compare and contrast this to a "Catch, clean, and Cook" when I reflect back on what I saw tonight / this morning, and although this may be a new "season" or first generation format change, even if I'm giving you too much credit for just a "bunch of guys hanging around having fun cooking" (look up my one previous comment), I realize this is not a network televised show. But you DO know that people are watching intensely and they like "open, content, organization, flow, finish, results(eating), and summary". I just made that up, and you can sort of change the order except for summary, but you have all the right components. I know this is a fun project during surplus time, so you don't need jerks like me telling you about formatting and consistency in formats, but it should be in the back of your mind. If you change nothing, there's still going to be people looking down the left side of their RUclips list looking to see if there's a "blue dot" next to "The Griddle Guys" so they can come see what you 3 amigos are doing this week. If you are going to use your standard opening, keep it as short and choppy with quick 2 second video pieces and let it move quick. Make it short. Hope you read what I put above. Nothing critical or wrong, because everyone including me will wait for every episode, but I hope I gave you some hints. I've been in a group like you in my neighborhood and it's always fun. Bill
Hi Billl, I am interested in understanding your suggestions more. Can you send a quick email using our contact form and I can reply to you directly? Form is located here: thegriddleguys.com/contact/ Thank you for taking the time to write this up and I look forward to hearing from you. -N
Definitely love the rating system and agree you should add the other 2 categories. Maybe some more small griddle cooks for RVers. We use our 17 inch Blackstone all the time while rving.
TGG, another great video/recipe. I had thought of trying this w/ the ‘Ah-So’ sauce but will try this recipe first. I thought the score card was a great addition but adding cost and scalability as you talked about would be good as well. You guys are again, bringing back childhood memories as at least twice a month we would do take out Chinese take out and order the ‘Pu Pu’ platter...if you guys could nail the chicken finger, rangoons and beef teriyaki on a stick that would be the perfect round out for family dinner/gathering. I will say though, that it’s always good seeing the final outcome plated and even some initial tasting shots as others had mentioned below. Thanks again guys! Stay safe!
All good feedback Jay! Thanks for taking the time to reply.... Ah the Pu Pu platter! nothing makes a kid smile more than being able to say that and be talking about food as opposed to the bathroom LOL! The flavor profile of this vs Ah-So is very different. They are the same color but,,, don't taste the same so yeah,,, try em both. I tried making rangoons once... What a mess! I don't know what I did wrong but man those things not only came out terrible they destroyed my deck after cheese and hot oil went everywhere LOL..... I think I will suggest it to Chris as his next video! 😉
Love this channel guys! I moved to AZ from Maine in 05, and have been to sooo many Chinese restaurants, and u can’t find this anywhere, glad you guys made it, so now I can 😂 cook on!
This is my go-to for Chinese takeout, and these look 10X better! Again, I always love finding older videos, but this recipe is a must try for me! Oh, and you posted this on my wedding day! Griddle on guys!
The first thing I do when I go back home (live in AZ now) to and visit my Friends in Salem NH and Mass is eat Chinese food. This recipe will for sure help scratch that itch I get when i crave Chinese food from back home. First time i took my wife for Chinese food back home she was blown away by how good it is. There is nothing remotely to New England Chinese food out here or really anywhere i traveled. Its been a while, but isnt this scause very similar to Ah-So? Now wow just need to see some New England steak tip recipes :)
Salem NH, the chinese food, steak tips.... Yep! There is no doubt your from the area LOL :-) I noticed the same thing when traveling, the takeout Chinese food is totally different,,, and yeah no where near as tasty! regarding this recipe vs ah-so... they have different flavor profiles. Ah-so is sweet garlick-ish tart where as this is more five spice and ginger. This tastes like the chewy pork strips that come in the pu-pu platter. Regardin the steak tips,,, I have struggled to find a good way to get them done on the griddle but i won't give up! lol At some point I am going to post a video with a great steak tip technique! Anyway, great to hear from a native and thanks so much for watching and commenting! Griddle on friend! -N
I'm a weirdo because I totally keep Chinese five spice on deck. Hoisin is all I need to actually purchase. With that said... homemade Chinese this weekend! Awesome, guys. Thanks.
That looks delicious, I will be cooking this soon for my family. I'm new to the Blackstone family, but love this thing already. Thanks for the great videos guys keep them coming.
Video of finished product with some detail of how it is. Love the score card, add cost and "ability scale the amount" or ease of scaling because you can pretty much cook most things any size but if there is a lot of ingredients, different cook times, etc, it's usually in batches.... Thanks guys. ReallyLike watching your videos
That took a lot of fancy footwork on the griddle turning all that. You need a couple of pigtail flippers. They make life easy...well, easier. Looks great, guys.
Don't buy it at whole foods or fresh market etc because they don't sell. Most often are thrown away and just rot on the display. It's very rare they sell. It's simply an overpriced display. I use to work for them.
That looked awesome. I'm definitely going to make this for my family and friends. This is going to add to the great fried rice and stir fry that my wife makes.
I made my own wind covers from thin aluminum bought at Home Depot. Simple, easy on and off. They look fine and were made simple metal cutting snips and files/sandpaper. They work amazingly well! I could show you a pic and you could figure it out. They'll last forever.
Yes!!!! We would love to see how you did it! Hit us up using our contact form and I will set up something for you to upload them. this is a Pain in the butt for everyone so a cheap easy solution is more than welcome! The form is here and thanks in advance thegriddleguys.com/contact/ N
Morning Paul, Funny story about the castle, It was supposed to be a small play house the size of a single sheet of plywood. I started planning it, Jeff jumped in and added some enhanements to the plan. I got the lumber and started building it,, Next day Jeff showed up to help, then Chris, then my dad, then a couple other guys and they didn't leave! They kept coming back and helping. before we knew it it was a mini castle. To be honest, I never asked for help and I think we had more fun building it than the kids have had playing in it. It was a great experience. Thanks for watching and for taking the time to comment! Happy New Year! -N
And here I thought velvet was what was on the lapels of the tux I wore to my high school prom (about a million years ago). Great cook! Always learn something! Re: scoring, to me it’s all about if the juice is worth the squeeze. If taste and wow are high enough then complexity or cost doesn’t matter so much. (Letting us know about these factors is great though). Maybe a summary comment if you’d all do it again because it’s worth it?
Can you use any other pork cut? Country ribs are pricy here but pork loin and butt is reasonable. Need to make like 10lbs for a baby shower. Any advice would be appreciated. Thank you
love the channel, love this recipe, brings back memories from childhood and chinese takeout growing up in Sudbury, Ma - have you tried it with less than 24 hours, maybe 4-6 hours marinading? All in one day would make it just that much easier
Thanks for sharing. I’ll be trying this out tomorrow. Starting the prep today after a ride to the super market. What part of Massachusetts you guys from ?
@@TheGriddleGuys yes I lived on Tremont st in Boston . I went to Boston university. I now live in Orlando Florida. I picked up your accent immediately.
Yep, we def do!, Another guy in the comments said he made some cheap and easy from aluminum. I sent him our contact us form and asked for pics. If he is kind enough to send them, we will make a video on it.
This is Nate, I have been using a 2 handed scraper for a while now and it got the job done much faster than I was expecting. We have been working for a long time now to figure out what the best process is for caring for patina but not having it get overly thick. Mine is pretty thin right now and I think that helped. Down the road we plan to put out a very informative care video. If I were using just the regular one handed scraper it would have totally sucked. 2 handed after every cook has been keeping things nice and smooth for me.
In never velveted with baking soda. Usualy rice wine vinegar cirn starch egg white and par cook in water with a little oil. Ill have to try this method and compare.
Chinese style of velveting also can include using the white of an egg and cornstarch and making it into a paste where it is sticky, and for tough cuts of meat cut against the grain and cutting it thin will ensure fast cooking and tenderness!
Nice video! I never thought about velveting pork. I velvet chicken with baking soda & egg whites and it definitely gives it that unique texture you find in Chinese food. I'll have to try this! For the scoring system: it's a great concept. The only thing is I think it should have a better path to the final score. In other words, in your example, a 12 out of 20 would be considered less than average (as in, in high school that ratio would be a failing grade). If something has ingredients you have to go get, it shouldn't necessarily bring the score down--sometimes depending on your level of cooking skills, you might not have hardly any of this stuff--so your score might be different than my score (same with complexity). So that is just my opinion since you asked for it ;-) Anyways, great job - you earned a new subscriber.
We totally agree Chris, In hindsight we should have scored it higher as we all loved how these came out. We will get better at it going forward! Thanks for watching and thanks for taking the time to comment! -N
I’m making this right now and I need to know if I have to put red coloring in because I didn’t realize I don’t have any 🥺😩please tell me I don’t need it?
I had to go look muckbang up..... never even knew it existed and hell no! We are heavy enough already,,,, definitively don't need to binge eat LOL -N 😅
Ty Todd. Its been a hectic month and believe it or not we actually forgot about our own score card last couple videos. Lol. Should be back in rotation soon. Thanks again-J
Once we move next year and i buy a grillstone this is probably the first recipe i am going to make. So far two recipes in the over from another recipe have not even come close to the taste and flavor of our local Chinese takeout. :(
I can't say for sure as I don't know FL super markets that well but,,,, any cut from the "sirloion" would work as would a "boneless boston butt" or "southern style pork ribs" Its the same cuts you would use for making pulled pork. Hope this helps and thanks for watching! -N
Maybe add a category for Blackstone cleanup for each dish? Looks like with all that gooey caramelization from the sugar and honey it must have been a bitch to clean, LOL but looked worth it..YUM!
I am kicking myself because I had the same exact thought.... We should have filmed the clean up..... Unfortuatnely we didn't but yeah... good suggestion and we will try to incorporate that in some future videos. N
@@TheGriddleGuys Ha sounds good. I just moved my 36 in.Blacstone to the garage for winter year-round grilling! Last year I left in on our deck and froze my ass off cooking for the family. Lesson learned for this year. Love your videos guys., great food and you always make us laugh! Shawn, Bethlehem NY
Nice video but I still think tasting on video is a big part of cooking videos. The rating system is cool but for me I also look for reactions when someone is tasting for the first time. I'm a firm believer we also eat with our eyes before we ever taste our food. Nice video keep knocking it out of the park.
I really like the idea of the score card. However, the way you scored this recipe that all of you agreed tasted delicious... it only gets a 60%. So, I like the idea, but maybe the scales need tweaked. On that note, I can't wait to try this!! Love the videos, keep them coming!
Your comment made me smile, I had the same thought. We all LOVED this cook and it got 12 out of 20?? I was like... Hmmm... That doesn't seem right. We will be tweaking it going forward. Thanks for the comment and thanks for watching Megan! Cook on! -N
I was just about to comment on this score. When you showed 12/20 for a score I was like why would I make that? Besides the obvious that it looks great! I think that your assessment on ingredients and complexity is killing you. The only ingredient that most may not have is the 5 spice. However, im guessing the majority or griddle or bbq guys have all those ingredients handy. Also, marinating shouldn't count against the score. That is effortless and a good meal preper is ok with this.
These are pure boston guys cause of there accent but what paahht of boston are they from cause there accent is thick cause I'm from boston too and we love our Chinese food takeout.
Now that I’ve watched most of the videos on this dish and deduced them into categories like good, bad and accurate I’m going to be making this every other week (enough for days). These ingredients will get worked in my kitchen, I’m not worried haha
ok so its official you cant cook on a griddle on your porch in wyoming when it is 10 below zero with a 45 mph wind i tried it doesnt work i suppose i will just go in the house and cry and watch all the griddle guys videos im so sad
We are torn on that. We do taste test s in a lot of our videos, but not 100% people like that or not. Always a work in progress. Thank you for commenting-J
@@TheGriddleGuys thanks for your reply! I tried exactly what you suggested and turned out perfectly, thank you so much! The velveting worked so well p, thank you!
every video the editing, the production, the presentation, the food..... just keeps getting bettar and better. wicked awesome guys
Glad you like them! N
You guys have upped your production game. The camera angles and tricks are cool. The content is as always top notch. Good ideas and execution.
Much appreciated! N
I think the only thing that would make any cooking video/show better is if I could taste the finished dish 🤤
Ken . Nicholson(montreal)
I made these ribs last night and they were great. These ribs will be a welcomed dish at our Friday night happy hours. THANKS and keep up the good work
Another great video. A few comments:
1. Scorecard is a great idea! Not too many categories though, maybe stop at 5.
2. Good comments about the wind and cooler temperatures. I'm getting that in Texas as well. It leads to higher heat and increased cooking time.
3. Keep the taste-testing scenes. Plate presentation, what to eat with it and "eatability" are important. (How messy, kid friendly, leftover friendly, etc.)
4. Glad Jeff got his hat back.
5. Love seeing the variety of recipes. Keep changing cultures! Try some lighter meals like seafood or vegetarian.
6. Keep presenting an entire meal. I try to cook as much of the meal as possible on the griddle so the kitchen stays clean. (fewer pots to clean!)
7. Take leftovers and turn them into a new meal using the griddle. Leftover meatloaf becomes breakfast hash or tacos (so Jeff can use that fancy taco holder) or grilled cheese meatloaf sandwiches or meatloaf fried rice, etc.
8. Have a give away when you hit 30k subscribers. Maybe one of the knives?
Keep making videos and I'll keep watching.
Bob, all AWESOME feedback! Thanks for taking the time to write it up. Everyone agrees on the taste testing so we will def be doing that going forward, Love the idea of the leftovers and I will be trying to work that in as well! A knife giveaway is in the plans and 30K will probably be it. It will be a Dalstrong.
One last comment,,,,, lets be honest, we all hate Jeff's hat but it's nice of you to be kind to him LOL -N 😀
Good cook, and in the wind. Thats how I roll in ND. Thanks again guys!
Our pleasure! N
Another fellow North Dakotan loves these guys as well. They remind me of my friends I hang with. Always some trash talking going on and drinking.
That's one of my favorites. I'm going to make this next week. I really think you guys need to try your finished meals because your comments, and expressions speaks volumes about your cook. Thanks again.
Hi Mike, we heard this often so we will make sure we put it in all videos going forward, Thank you! -N
like the scoring system. definitely helps! love the channel, keep up the great content!
Glad you enjoy it! N
Y'all had more fun than the best to ever do it I bet. Worthy of at least 18/20... Backyard vibe, Smokey, and I had fun just watching .A grade for sure
Really like your scoring system. Good choice of categories and good explanation
Glad you enjoyed it!! N
The new TGG: I happen to be a Producer/Engineer and I'm trying to be retired but sometimes it doesn't work when the telephone rings. I see the new format, and don't be afraid, I like it, if it's not a "one off" deal because it was a windy day. I also like your own self rating system which gives a comfort feeling the results. I have to compare and contrast this to a "Catch, clean, and Cook" when I reflect back on what I saw tonight / this morning, and although this may be a new "season" or first generation format change, even if I'm giving you too much credit for just a "bunch of guys hanging around having fun cooking" (look up my one previous comment), I realize this is not a network televised show. But you DO know that people are watching intensely and they like "open, content, organization, flow, finish, results(eating), and summary". I just made that up, and you can sort of change the order except for summary, but you have all the right components. I know this is a fun project during surplus time, so you don't need jerks like me telling you about formatting and consistency in formats, but it should be in the back of your mind. If you change nothing, there's still going to be people looking down the left side of their RUclips list looking to see if there's a "blue dot" next to "The Griddle Guys" so they can come see what you 3 amigos are doing this week.
If you are going to use your standard opening, keep it as short and choppy with quick 2 second video pieces and let it move quick. Make it short. Hope you read what I put above. Nothing critical or wrong, because everyone including me will wait for every episode, but I hope I gave you some hints. I've been in a group like you in my neighborhood and it's always fun.
Bill
Hi Billl, I am interested in understanding your suggestions more. Can you send a quick email using our contact form and I can reply to you directly? Form is located here: thegriddleguys.com/contact/ Thank you for taking the time to write this up and I look forward to hearing from you. -N
Definitely love the rating system and agree you should add the other 2 categories. Maybe some more small griddle cooks for RVers. We use our 17 inch Blackstone all the time while rving.
I like the small cook suggestion~! Maybe some meals for 2 all done on the griddle.... Food for thought for us! Thank you for suggesting! -N
TGG, another great video/recipe. I had thought of trying this w/ the ‘Ah-So’ sauce but will try this recipe first. I thought the score card was a great addition but adding cost and scalability as you talked about would be good as well. You guys are again, bringing back childhood memories as at least twice a month we would do take out Chinese take out and order the ‘Pu Pu’ platter...if you guys could nail the chicken finger, rangoons and beef teriyaki on a stick that would be the perfect round out for family dinner/gathering.
I will say though, that it’s always good seeing the final outcome plated and even some initial tasting shots as others had mentioned below.
Thanks again guys! Stay safe!
All good feedback Jay! Thanks for taking the time to reply.... Ah the Pu Pu platter! nothing makes a kid smile more than being able to say that and be talking about food as opposed to the bathroom LOL! The flavor profile of this vs Ah-So is very different. They are the same color but,,, don't taste the same so yeah,,, try em both. I tried making rangoons once... What a mess! I don't know what I did wrong but man those things not only came out terrible they destroyed my deck after cheese and hot oil went everywhere LOL..... I think I will suggest it to Chris as his next video! 😉
Love this channel guys! I moved to AZ from Maine in 05, and have been to sooo many Chinese restaurants, and u can’t find this anywhere, glad you guys made it, so now I can 😂 cook on!
Big move! Huge change in climate! Like..... Total opposite climates! Bet you don't miss your snow blowa LOL 😀👍
Like the scoring system. Include the 2 Nate mentioned.
This is my go-to for Chinese takeout, and these look 10X better! Again, I always love finding older videos, but this recipe is a must try for me! Oh, and you posted this on my wedding day! Griddle on guys!
Love the score card. These are great ideas.
Thanks so much! N
The first thing I do when I go back home (live in AZ now) to and visit my Friends in Salem NH and Mass is eat Chinese food. This recipe will for sure help scratch that itch I get when i crave Chinese food from back home. First time i took my wife for Chinese food back home she was blown away by how good it is. There is nothing remotely to New England Chinese food out here or really anywhere i traveled. Its been a while, but isnt this scause very similar to Ah-So? Now wow just need to see some New England steak tip recipes :)
Salem NH, the chinese food, steak tips.... Yep! There is no doubt your from the area LOL :-) I noticed the same thing when traveling, the takeout Chinese food is totally different,,, and yeah no where near as tasty! regarding this recipe vs ah-so... they have different flavor profiles. Ah-so is sweet garlick-ish tart where as this is more five spice and ginger. This tastes like the chewy pork strips that come in the pu-pu platter. Regardin the steak tips,,, I have struggled to find a good way to get them done on the griddle but i won't give up! lol At some point I am going to post a video with a great steak tip technique!
Anyway, great to hear from a native and thanks so much for watching and commenting! Griddle on friend! -N
Another griddletastic video!! Thanks for the idea!!
We kindly request your permission to use the word "griddletastic"? Let us know LOL. -N
Absolutely but only if it goes on a tgg shirt 😉
another GREAT idea! wish I could thumbs it up a hundred times! Our T shirts are not great right now, we need to make better ones! thanks again! N
Love the Rover hat version of the 3rd Amigo!!!
I'm a weirdo because I totally keep Chinese five spice on deck. Hoisin is all I need to actually purchase. With that said... homemade Chinese this weekend! Awesome, guys. Thanks.
Great video. I need to try this recipe ASAP. Keep up the great work guys! 👍
Thank you! Will do!
Awesome. Love the scoring. Keep it coming.
Thanks! Will do! N
That looks delicious, I will be cooking this soon for my family. I'm new to the Blackstone family, but love this thing already. Thanks for the great videos guys keep them coming.
Welcome aboard! -N
Survey says, I want more griddle guys videos.
Thanks for the kind words Twig! Next up is Chris,,, I believe he has a plan for an interesting breakfast! See you then! N
Made these tonight. Awesome recipe. Thanks.
Glad you enjoyed it Brenda,ty
I liked the scorecard idea guys! This looks like a great recipe. The background music was perfect too. Well done!!
Thanks so much! And thanks for the feedback! -N
Video of finished product with some detail of how it is. Love the score card, add cost and "ability scale the amount" or ease of scaling because you can pretty much cook most things any size but if there is a lot of ingredients, different cook times, etc, it's usually in batches.... Thanks guys. ReallyLike watching your videos
Noted!
Score card is a good idea. I will be giving this a try.
Well worth the time, GREAT flavor! Thanks for the comment! -N
The pork looked awesome guys. The score card is a great idea. I would add a score for ease of cooking for a crowd.
We agree! N
Can’t wait to try this. Like the scoring!!
Have fun! Thanks for the feedback! They come out great! N
That looks amazing! Thanks for sharing. Fun video. Take care!
Thank you! You too! n
That took a lot of fancy footwork on the griddle turning all that. You need a couple of pigtail flippers. They make life easy...well, easier. Looks great, guys.
Pigtail flippa huh? :) I will check into them and thank you for the suggestion! -N
I think this was absolutely amazing! I can't wait to taste it. Mine are marinating rn. The only thing I added was ginger. Thanks
Wish I was there to taste them with you! Thanks for watching Lauren! -N
Looks great guys! Thanks for sharing.
Our pleasure! N
What is drink of day. Another great video Nate wrote you in on my voting ballet. Cant wait to see next video from Whitehouse
Sweet!!! That's a guarantee of at least 2 votes cuz I wrote myself in as well LOL. Thanks for watching and for taking the time to comment! 😀 N
I want to see a Standing Rib Roast. In a circle, not cut into individual ribs. Beautiful for the holidays. Thanks guys!
Don't buy it at whole foods or fresh market etc because they don't sell. Most often are thrown away and just rot on the display.
It's very rare they sell. It's simply an overpriced display.
I use to work for them.
Nothing like throwing down a challenge LOL! I volunteer Jeff for figuring this out 😀👍 N
A crown roast is what I meant to say, thanks guys, love ya.
That looked awesome. I'm definitely going to make this for my family and friends. This is going to add to the great fried rice and stir fry that my wife makes.
Hope you enjoy and that sounds like a killer combo! -N
Hey Guys score card is great 👍 ya know what ever you guys make ALWAYS looks so yummy 😋 love you guys Take Care..🙏❤️👍☮️🇺🇸
I made my own wind covers from thin aluminum bought at Home Depot. Simple, easy on and off. They look fine and were made simple metal cutting snips and files/sandpaper. They work amazingly well! I could show you a pic and you could figure it out. They'll last forever.
Yes!!!! We would love to see how you did it! Hit us up using our contact form and I will set up something for you to upload them. this is a Pain in the butt for everyone so a cheap easy solution is more than welcome! The form is here and thanks in advance thegriddleguys.com/contact/ N
Im not sure waiting is complex, but score card idea is pretty cool. I actually want to see more on the castle play house, that is pretty badass.
Morning Paul, Funny story about the castle, It was supposed to be a small play house the size of a single sheet of plywood. I started planning it, Jeff jumped in and added some enhanements to the plan. I got the lumber and started building it,, Next day Jeff showed up to help, then Chris, then my dad, then a couple other guys and they didn't leave! They kept coming back and helping. before we knew it it was a mini castle. To be honest, I never asked for help and I think we had more fun building it than the kids have had playing in it. It was a great experience. Thanks for watching and for taking the time to comment! Happy New Year! -N
Looks fantastic. I'd probably skip the red food color. Been waiting for this video. Buck Hunter FB.
Thank you Buck!!!! And thanks for supporting us on FB! Every little bit helps :) N
Add how many beers for each cook too so I can plan better. Love ur vids.
Literally LOL'd 👍
Looked fantastic guys
Appreciate the comment 4 Seasons! -N
Love the Dunder mifflin inc. hoodie.
try lamb kofta , would be great on the griddle. also korean bbq bulgogi
I love this suggestion! Will be putting it down for a future cook! -N
@@TheGriddleGuysYESSS NOWWW!!! CHEERS FROM LIVERPOOL! trust me, you won't regret the finished product! for either!
Love the score card.
Thanks John, we will be doing more of it. N
Big fan of the scorecard!!
We will be doing it more often! -N
Is velveting with baking soda or cornstarch. Thanks
And here I thought velvet was what was on the lapels of the tux I wore to my high school prom (about a million years ago). Great cook! Always learn something! Re: scoring, to me it’s all about if the juice is worth the squeeze. If taste and wow are high enough then complexity or cost doesn’t matter so much. (Letting us know about these factors is great though). Maybe a summary comment if you’d all do it again because it’s worth it?
GREAT suggestion and yes! We will add this! N
Can you use any other pork cut? Country ribs are pricy here but pork loin and butt is reasonable. Need to make like 10lbs for a baby shower. Any advice would be appreciated. Thank you
Go with the pork butt and trim the giant chunks of fat. The smaller intr muscular fat is good to have. Gives it some chew
I've had my Blackstone for about a month, definately adding these to my recipe to-do list
Congrads on the purchase and welcome to the community!!! -N
Check out there Chikn teriyaki recipe it's awesome
love the channel, love this recipe, brings back memories from childhood and chinese takeout growing up in Sudbury, Ma - have you tried it with less than 24 hours, maybe 4-6 hours marinading? All in one day would make it just that much easier
Ty for commenting. It definitely works with less time, just not as well. Still can't go wrong tho. Cheers-J
Cost is another factor to include for sure! Looks good and love learning new techniques. Good videos👌
Ty Modern Day Pirate . Half the time we are learning as well.
@@TheGriddleGuys it's impossible to add cost bc prices vary from store to state
Thanks for sharing. I’ll be trying this out tomorrow. Starting the prep today after a ride to the super market. What part of Massachusetts you guys from ?
whats going on Alex? Thanks for commenting. We all live North of Boston, Guessing your local? N
@@TheGriddleGuys yes I lived on Tremont st in Boston . I went to Boston university. I now live in Orlando Florida. I picked up your accent immediately.
LMAO,,, Tremont rocks! :-) You pegged it, we def got the Boston accent.. and it only gets worse after a few drinks :-) Cook on Alex! N
Would it be easier to cut if you threw it in the freezer for 20 minutes?
Looks great instead of red food coloring you should try ah-so sauce!
Great video. Definitely on my list to try. Need wind guards.
Yep, we def do!, Another guy in the comments said he made some cheap and easy from aluminum. I sent him our contact us form and asked for pics. If he is kind enough to send them, we will make a video on it.
Missed seeing your reflections as you ate.
Hi Rob, Thanks for the feedback.. Many have said this so going forward we will be sure to include it. Cook on bud! -N
Looked great. I would add cost factor & and clean-up to score card.
Hi Larry, thanks for the feedback. When you say clean up,,,, do you mean remove the profanity or make the format cleaner? Thanks in advance. -N
@@TheGriddleGuys how difficult the griddle cleanup is.
This is Nate, I have been using a 2 handed scraper for a while now and it got the job done much faster than I was expecting. We have been working for a long time now to figure out what the best process is for caring for patina but not having it get overly thick. Mine is pretty thin right now and I think that helped. Down the road we plan to put out a very informative care video. If I were using just the regular one handed scraper it would have totally sucked. 2 handed after every cook has been keeping things nice and smooth for me.
In never velveted with baking soda.
Usualy rice wine vinegar cirn starch egg white and par cook in water with a little oil.
Ill have to try this method and compare.
Great cook
Any tips on reseasoning a blackstone?
Chinese style of velveting also can include using the white of an egg and cornstarch and making it into a paste where it is sticky, and for tough cuts of meat cut against the grain and cutting it thin will ensure fast cooking and tenderness!
I'll have to give that a shot Marc. Sounds interesting. Thanks for commenting-J 🍻
Sweet scoring system. I kinda do the same. But try a little minced scallion in your oil. Thank me later
Thanks for the tip! -N
Nice video! I never thought about velveting pork. I velvet chicken with baking soda & egg whites and it definitely gives it that unique texture you find in Chinese food. I'll have to try this! For the scoring system: it's a great concept. The only thing is I think it should have a better path to the final score. In other words, in your example, a 12 out of 20 would be considered less than average (as in, in high school that ratio would be a failing grade). If something has ingredients you have to go get, it shouldn't necessarily bring the score down--sometimes depending on your level of cooking skills, you might not have hardly any of this stuff--so your score might be different than my score (same with complexity). So that is just my opinion since you asked for it ;-) Anyways, great job - you earned a new subscriber.
We totally agree Chris, In hindsight we should have scored it higher as we all loved how these came out. We will get better at it going forward! Thanks for watching and thanks for taking the time to comment! -N
Have you all looked into those vacuum marinaters?
I’m making this right now and I need to know if I have to put red coloring in because I didn’t realize I don’t have any 🥺😩please tell me I don’t need it?
Not at all. Hopefully this made it in time.
Using mashed pineapple should do the same velvet process
couple of other folks said the same thing. I will give a try soon. Thanks for taking the time to comment! -N
the score card idea is great. you should still include videos of the finished product and the guys eating it
Griddle guys MUCKBANG!!!! Please for the love of all that is sane, do not do this!!!!!!!!!!!!!
Thanks Danny, The vote is unanimous and we will do tastings in future videos. Appreciate the feedback. -N
I had to go look muckbang up..... never even knew it existed and hell no! We are heavy enough already,,,, definitively don't need to binge eat LOL -N 😅
Score card is a big plus!
Ty Todd. Its been a hectic month and believe it or not we actually forgot about our own score card last couple videos. Lol. Should be back in rotation soon. Thanks again-J
Tell me you're from Boston without telling me you're from Boston. 😆 🤣
Guilty :D
Once we move next year and i buy a grillstone this is probably the first recipe i am going to make. So far two recipes in the over from another recipe have not even come close to the taste and flavor of our local Chinese takeout. :(
It’s getting cold in Kansas City also! I will definitely give this a try. Oh, and go Chiefs!!!
9:30pm in NE FL and I'm sweating still from the heat
@@shac9131 now you’re just bragging! Snow here tomorrow
@@mer2705
Dude, FL is brutal in heat. I miss 4 seasons. I love to shovel snow too! I envy you!!! But no... Not freezing temps. Lol
@@mer2705
Dude, FL is brutal in heat. I miss 4 seasons. I love to shovel snow too! I envy you!!! But no... Not freezing temps. Lol
I love the thread here LOL. Thanks to both of you for watching and for commenting! -N 😀
Dudes beating the crap out of his knife have some respect
Are thoughts " country style ribs " what they call in fla?
I can't say for sure as I don't know FL super markets that well but,,,, any cut from the "sirloion" would work as would a "boneless boston butt" or "southern style pork ribs" Its the same cuts you would use for making pulled pork. Hope this helps and thanks for watching! -N
where would you suggest to get boneless pork ribs?
Try your local market. You can always ask the butcher there. - C
Just curious could this be done on a wok, maybe not as many but just curious.
Absolutely. A bit messier but just as delicious
@@TheGriddleGuys Thank you! You sure right about those Chinese 5 spices a little does go a long way for sure.
Griddle, Grill, or smoker, all guys stand around them the exact same way.
Watching griddle videos, huh???
LMAO spot on Jason! :-) Thanks for watching! N
@@leekearly5037 naturally lol.
Maybe add a category for Blackstone cleanup for each dish? Looks like with all that gooey caramelization from the sugar and honey it must have been a bitch to clean, LOL but looked worth it..YUM!
I am kicking myself because I had the same exact thought.... We should have filmed the clean up..... Unfortuatnely we didn't but yeah... good suggestion and we will try to incorporate that in some future videos. N
@@TheGriddleGuys Ha sounds good. I just moved my 36 in.Blacstone to the garage for winter year-round grilling! Last year I left in on our deck and froze my ass off cooking for the family. Lesson learned for this year.
Love your videos guys., great food and you always make us laugh!
Shawn, Bethlehem NY
Nice video but I still think tasting on video is a big part of cooking videos. The rating system is cool but for me I also look for reactions when someone is tasting for the first time. I'm a firm believer we also eat with our eyes before we ever taste our food. Nice video keep knocking it out of the park.
Several have said the same thing. Really appreciate the feedback and we will be sure to do the tasting on our next video! Cook on Travis! N😀
God you're all dressed like its Antarctica... lol
LOL, ,,, yeah season is changing.... Stinking wind was crappy that day. Thanks for watching and commenting! -N
your recipe doesn't mention the 3TBSP of white sugar
WHAT!!!! Well who screwed that up? Crud,,, it was me...... I appreciate you bringing it to my attention. I just fixed it.... 👍
What kind of red food coloring???
It wasn't any particular brand that I recall. I just grabbed red from the baking aisle at the market. -N
Can you show how you clean the griddle after a sugary cook like this?
A few have asked for this so yes,,, We will definately be adding this in the future! Thanks for letting us know MIke! -N
I really like the idea of the score card. However, the way you scored this recipe that all of you agreed tasted delicious... it only gets a 60%. So, I like the idea, but maybe the scales need tweaked. On that note, I can't wait to try this!! Love the videos, keep them coming!
Your comment made me smile, I had the same thought. We all LOVED this cook and it got 12 out of 20?? I was like... Hmmm... That doesn't seem right. We will be tweaking it going forward. Thanks for the comment and thanks for watching Megan! Cook on! -N
I was just about to comment on this score. When you showed 12/20 for a score I was like why would I make that? Besides the obvious that it looks great! I think that your assessment on ingredients and complexity is killing you. The only ingredient that most may not have is the 5 spice. However, im guessing the majority or griddle or bbq guys have all those ingredients handy. Also, marinating shouldn't count against the score. That is effortless and a good meal preper is ok with this.
Have you guys made chicken fried rice?
Jeff did Ah-So chicken fried rice. It's here: ruclips.net/video/zSGkld2iOoM/видео.html Thanks for watching and cook on! N
@@TheGriddleGuys thank you I fig you had a video
you shouda put them on skewers
The one thing I hate about Chinese food is baking soda and the fricken corn starch. Just saying. Just sear it correctly and leave that out
These are pure boston guys cause of there accent but what paahht of boston are they from cause there accent is thick cause I'm from boston too and we love our Chinese food takeout.
North of Boston! LOL Cheers! - C
Now that I’ve watched most of the videos on this dish and deduced them into categories like good, bad and accurate I’m going to be making this every other week (enough for days). These ingredients will get worked in my kitchen, I’m not worried haha
DUDES !!! Ya gotsta use skinless pork belly for this trust me.
ok so its official you cant cook on a griddle on your porch in wyoming when it is 10 below zero with a 45 mph wind i tried it doesnt work i suppose i will just go in the house and cry and watch all the griddle guys videos im so sad
Literally laughed out loud Corey! 45mph wind and 10 degrees,,, definitely fighting an uphill battle there! Thanks for commenting! :) N
What? no chow down at the end? You guys have to taste it and tell us...
Agreed. Not sure why we didn't on this one....Doesn't happen often. - C
So funny! 😘♨now
Glad you enjoyed the video Demi! Cook on!!!! N
Weird how you barely show the finished product or even your reaction while eating it.
We are torn on that. We do taste test s in a lot of our videos, but not 100% people like that or not. Always a work in progress. Thank you for commenting-J
@@TheGriddleGuys thanks for your reply! I tried exactly what you suggested and turned out perfectly, thank you so much! The velveting worked so well p, thank you!
Next time do the video without your friends
Made this and it is amazing 👏 just like takeout 🥡 😍
Awesome. Ty for the feedback as well. Cheers ..