Does bring back memories of the times in the Navy. I can remember the the taste as you were describing it. You need to delve into these recipes more and more.
Looks fabulous brother. Why couldn’t you have been on my ship? Oh wait. That’s because we didn’t have cell phones yet so you were after me lol. I am canning up home made dill pickles today as I watch your video.
its a thickening agent...just like the idea of flour and oil/butter When making a dish like this your not sure of the thicken power and if you add flour and water it gets lumpy....adding cornstarch and water will thicken the dish with little after taste...
That brings back memories. You could do a whole series on favorite Navy recipes (veal wheels, sliders, pus rockets...). Maybe show the Navy version and then an upgraded, fancier version that would appeal to people who aren't haze gray and underway.
I actually love chuck eye steaks. It is all in how you cook it. I get 4 steaks for a little over $20 and I actually make them in the air fryer. They are juicy, tender and full of flavor
I worked for the DoD (30+ years) and spent time on carriers mostly when a new squadron came aboard. While I could eat in any of the messes on-board, I never missed the opportunity to get Pepper Steak at least once per cruise. Just watching your magic and listening to your discussions makes my mouth water. It's 107 deg right now here in Vegas, but I'll have my swamp cooler cranking so that I can make that recipe very soon. (Tomato paste... Who woulda thunk it? LOL)
Yes, Chuck Eye Steaks are fabulous, but they deserve to be grilled like a Rib Eye, especially since Chuck goes for around $10.00 / lb. Just use a nice Chuck Roast, and cut your own pieces. Otherwise, great recipe!
Anyone who criticizes chuckle eye steaks doesn’t know what they’re talking about. Those things are amazing and I grill them all the time. I will take those over any other cut…
Looks delicious!! Always looking for new stuff to try! I like the idea of the tomato paste and the soy... very interesting! Thank you for your service!
We wanted a beef stir fry recipe to cook on our Blackstone this week, went searching your channel, and Wahla! Here it is. Love the simplicity of this recipe and love as always the way you and Amy work as a team! - Michelle
I know this video is a year old, but I have a question! The AFRS calls for "swiss steak." What cut is that? As far as I can tell it's round steak. Can you provide any more details? Is it top round? And would you avoid round altogether for a better cut (which you seem to have done in this video)? Thanks for the videos, they're great!
Yes...I would use a more tender steak...ours was 100 donkey or something...ahhahaha Swiss is actually from the round...top, bottom, or round...but is typically tenderized...aint nothing in the Navy tender...
Your wife said you were aging you guys... wow ... When I bought my house after my third child was born, we still had a rotary phone. Cell phones didn't exist... lol ... I was army but all armed forces know that the navy has the best chow hands down...
I stumbled on your channel a couple weeks ago, and have been watching all of your videos. I do like the fact that you are talking "to"us, not "at" us. I like the fact that you leave imperfections in the video, I like the interaction you have with your wife. You have a great channel. The video quality is good.. what are you using to film with?
Flat Top King and I were on the USS Nassau with the 24 MEU during 2002-2003 deployment. Meal lines were long without Marines on board, a nightmare with.
Neal, I'm pretty sure I saw this video a year or so ago when it came out but why I didn't comment is strange to me. Anyway, this looks really good and especially with the cauliflower rice. I'm making it ASAP! I loved how Amy kept panning left as she was continually snacking on the fat! Made me laugh!! Nice work, and as others have mentioned, thank you for your service.
hahaha alot different...we actually did not use the Griddle like we use today...just to many people... What we used were called Steam Jacket and Kettles...huge style vertical bathtubs that help a crap ton of food...we had different sizes as well...
That was a really good cook and thank you for your service in the microwave Queen is a great camera woman sorry can't remember her name you always call her microwave Queen
man a chuck steat is just a few inches off of a rib steak on the same loin muscle, it's a decent cut imo, absolutly nothing wrong with it, almost as good for a better price
SO thats a hot button topic...all griddles are different I have learned. When I first started its was all over the board. Then I settled down and preached LOW...because all my griddles got to hot even on low. Now with new technology it has changed for sure. I do have a video titled Flat Top Grill Temps does it matter? it really goes into detail why mostly temps do not matter
That looks delicious Neal. Chuck steaks are a great choice. Everything comes together so quickly and the smell must be insane! Thanks again for your service! Cheers brother!
Lew lets be honest on here...3 tablespoons for a serving of 3...do the math...plus that was my in my zone for allowed carbs for the day...I never said zero carbs...I was counting.. as for the peppers if you like yours like mush then cook longer..personally we like ours to have a a chew to them..thats a personal preference
I am new to the griddle, if fact I was looking at this recipe for my 1st attempt at my new griddle. The only problem is that I have to watch my sugar intake. Could I use a sugar substitute instead of brown sugar? If so what would you recommend and how much?
Honestly I would assume so....especially with the tomato paste helping the consistency....as for the substitution...that probably needs to be answered by a doctor or nurse....no way could I give you an answer with thinking maybe thats not good for him either...good thing about food is...if you make it and didnt like it you can always adjust
@@TheFlatTopKing Wow, I just subscribed to your channel last night and I'm very impressed that you responded so quickly and with a lengthy answer. Thanks for that!
When we made it I was taught by and old salty that swore by braising the meat in the steam pit to get tender...than make everything else...or we used fajita meat.....I still remember that meat still today...like grizzle with a touch of meat
Say it with me Neal, yakisoba, yakisoba, yakisoba. That said, I liked pepper steak on my ship, but I LOVED the yakisoba. LOL. Thanks for the vids and the trip down memory lane shipmate. Keep doing what you're doing.
The military usually wrorks beased off pre made instructions and pre packaged ingredients. You all made meals that where able to be enjoyed by the vast majority regardless of diatary restrictions. ( this is ur cousin BTW) lol good job neal. HEY GUYS! will prob give it away lol
Dang, I have meant to say something on several occasions and yet always forgot. So to it. Thank you sir for your service. So embarrassing to have forgotten so many other times. OK now, your saying that for our service personnel we're serving meat that's a lower grade then select? I believe there is like 5 grades below select and most are for making pet food. This angers me greatly. Make the generals and admirals eat that meat and let's see what they say about it. Anyway this meal looked great. I love cooking with different colored peppers, all that wonderful color. Basically this was a stir fry on a griddle, nice. You know what would make football season really great? It would be if baseball season had to finish first. OK I admit it,not a fan of baseball, well except their food. 😁👍🔥🏈 Have a great day. 🌞
I remember reading "Military Use Only", but I thought I imagined it.... Is "Mongolian BBQ" something real or did I imagine that? I remember it being the meal we were served when deployment was extended. I also remember that we had to stand in line FOREVER because you were grilling the meat for a few people at a time... For the record, I gained nearly 20lbs on deployment and it was because of you..Doughnuts in the Chiefs Mess... Everything in the Chiefs Mess was good.
We made it quite often...heck while deployed the air guys came down 30 min early to eat because we were running like missions...thanks for your service
Hey Neal, what would be great for us newbs would be what each burner is set at....and at what temp for each burner did you start cooking everything. I made chicken fried rice the other day and the temps were falling into the 240-250 range. Should I have started much hotter ? I tried far left burner on MED, 2nd left burner on LOW....right two burners off (warming zone) temps dropped way too fast then I had to crank them up and the turn them down etc...... Did too much foolin' around with burner settings and just wondered where you set yours for cooks like this, and what temp to start cooking everything at when ready to start cooking. Thanks - Eric
Thats completely normal...I have a video that dives deep into Temps on the flat top grill Does it matter..that I think you will really enjoy and understand...look for it and let me know what you think
Man o man you brought back some bad memories shipmate. I would just grab rice and veggies on the mess decks on pepper steak night or hot the fwd mess for hot dogs. My wife wants me to make it for her. Maybe I'll like it with better meat than what we had on the Kitty Hawk
YESSS, super stoked you chose “Chuckeye” aka the Po-Mans ribeye for this cook my Brotha…absolutely 🔥🔥🔥!! You say its a home run but it looks 2 me more like a GrandSlam! Hot Damm that looks bomb! Cheers y’all, another banger for the books 👊🏼😎🤙🏼
I ran across your channel last night and I am making this tonight, got all the groceries. I have not had pepper steak in 10+ years. Why not more subs? I have seen your other videos
Man i dont know...maybe Im not as good....Sometimes I think the same thing and other times I think thanks for what I have....maybe sharing my videos will help...it all counts
Looks good. Any time I see soy and garlic combined in a sauce my brain assumes ginger is coming next. I don't know if I'll be able to keep to your recipe when I try this out.
hahaahha We had UHT milk..it was stored room temp and once cooled it had to stay cooled untill done....it was horrible at first then we got used to it and missed it..ahhaha
So Chinese takeout is just as abundant as pizzerias in NYC, and this is always a go-to dish for me... Except, yours looks substantially better! Definitely no MRE!
hahahah You know the honest truth...just crazy how the mind works.. I had absolutely no idea is was an Asian dish...maybe because the tomato paste or something but it NEVER clicked until after I filmed it and saw online that is was Chinese...I was shocked...no one ever really said anything about it
Does bring back memories of the times in the Navy. I can remember the the taste as you were describing it. You need to delve into these recipes more and more.
thanks Hank
We will be trying this tomorrow. Have to get the cauliflower rice. Do not have it now. Will try to let you know
thanks Bobby...
Looks fabulous brother. Why couldn’t you have been on my ship? Oh wait. That’s because we didn’t have cell phones yet so you were after me lol. I am canning up home made dill pickles today as I watch your video.
love some homemade pickles.....
@@TheFlatTopKing I will see if they are edible. Lol. I could send you a jar if you like
She said "what is a slurry?" I am thinking everyone would like to know what that does? Unless I missed that.
its a thickening agent...just like the idea of flour and oil/butter
When making a dish like this your not sure of the thicken power and if you add flour and water it gets lumpy....adding cornstarch and water will thicken the dish with little after taste...
That brings back memories. You could do a whole series on favorite Navy recipes (veal wheels, sliders, pus rockets...). Maybe show the Navy version and then an upgraded, fancier version that would appeal to people who aren't haze gray and underway.
I like that idea...thanks Douglas...
I actually love chuck eye steaks. It is all in how you cook it. I get 4 steaks for a little over $20 and I actually make them in the air fryer. They are juicy, tender and full of flavor
I worked for the DoD (30+ years) and spent time on carriers mostly when a new squadron came aboard. While I could eat in any of the messes on-board, I never missed the opportunity to get Pepper Steak at least once per cruise. Just watching your magic and listening to your discussions makes my mouth water. It's 107 deg right now here in Vegas, but I'll have my swamp cooler cranking so that I can make that recipe very soon. (Tomato paste... Who woulda thunk it? LOL)
Hey thanks for your service...thats a long time...congrats on 30 years
I knew a girl in high school who was labeled "Military Use Only".
Omg too funny, I knew a girl like that as well
I'm an old Battleship sailor myself USS Iowa and USS Wisconsin 88 - 92 . Do you have a recipe for Chilli-Mac ???
Thank you for your service! I will try this very soon.
Hope you like it!
Yes, Chuck Eye Steaks are fabulous, but they deserve to be grilled like a Rib Eye, especially since Chuck goes for around $10.00 / lb.
Just use a nice Chuck Roast, and cut your own pieces.
Otherwise, great recipe!
Anyone who criticizes chuckle eye steaks doesn’t know what they’re talking about. Those things are amazing and I grill them all the time. I will take those over any other cut…
You make everything look so good!! Except onions(nothing could ever make those good!). But still looks amazing. Thank you!
Looks delicious!! Always looking for new stuff to try! I like the idea of the tomato paste and the soy... very interesting! Thank you for your service!
Hey thanks bud...thats the goal...
Army food was never that good…all the good cooks went to the officers mess😊
I know you have heard it thousands of times, but from my heart…Thank you for your service!
Wow, thank you Bill....
try to have each place to have its own landing spat golly. according to cc anyway. oh and then there was. all right just hurry crap real quick. lol
We wanted a beef stir fry recipe to cook on our Blackstone this week, went searching your channel, and Wahla! Here it is. Love the simplicity of this recipe and love as always the way you and Amy work as a team! - Michelle
Awesome! Thank you!
Its Pepper steak but he fixed it a lil different way 🤣
I know this video is a year old, but I have a question! The AFRS calls for "swiss steak." What cut is that? As far as I can tell it's round steak. Can you provide any more details? Is it top round? And would you avoid round altogether for a better cut (which you seem to have done in this video)? Thanks for the videos, they're great!
Yes...I would use a more tender steak...ours was 100 donkey or something...ahhahaha Swiss is actually from the round...top, bottom, or round...but is typically tenderized...aint nothing in the Navy tender...
I made this last night and it was so wonderful, I had the leftovers tonight! ~ 08/27/24 👍👍
So good!
Fantastic lookin pepper steak. I love makin it on my Blackstone. Well I'm off to watch more of your videos. Have a great day my friend. 👍
Thanks for watching
I was stationed on a carrier, I don’t remember ever enjoying a meal on board. This looks edible though.
Geeze...we absolutely rocked out...when I was in the Navy...Very Very competitive....for sure...
Your wife said you were aging you guys... wow ... When I bought my house after my third child was born, we still had a rotary phone. Cell phones didn't exist... lol ... I was army but all armed forces know that the navy has the best chow hands down...
hahaahah Thanks for you service Joel...
I stumbled on your channel a couple weeks ago, and have been watching all of your videos. I do like the fact that you are talking "to"us, not "at" us. I like the fact that you leave imperfections in the video, I like the interaction you have with your wife. You have a great channel. The video quality is good.. what are you using to film with?
Awesome! Thank you! I appreciate that...just i phones...
😮nice looking meal. There nothing wrong with chuck eye steak. Poor mans ribeye. Need to try this nicely done.
we have them more and more...
Says he is going for low carb and keeps adding brown sugar roflmao!!!!!!!!!!!!!
Well 3 tbsp divided by 2 people...and that was my allowed carbs for the day..I lost 62 lbs so not sure how much I am laughing but its about balance
I absolutely loved the peppers teak when I was in the military! Definitely my favorite!!
Hey Nate thanks for your service...yeah it was a good time for sure
As a shipboard Marine, shout out to the Navy cooks. Beat the heck out of our chow hall cook's.
hahahah Thanks Floyd....been a min for me....good memories
I should have said former shipboard Marine, separated in 1984 after Lebanon.
Flat Top King and I were on the USS Nassau with the 24 MEU during 2002-2003 deployment. Meal lines were long without Marines on board, a nightmare with.
Neal, I'm pretty sure I saw this video a year or so ago when it came out but why I didn't comment is strange to me. Anyway, this looks really good and especially with the cauliflower rice. I'm making it ASAP! I loved how Amy kept panning left as she was continually snacking on the fat! Made me laugh!! Nice work, and as others have mentioned, thank you for your service.
How would you cook this for a ship load of hungry sailors? I know they had really big griddles but my o my!
hahaha alot different...we actually did not use the Griddle like we use today...just to many people...
What we used were called Steam Jacket and Kettles...huge style vertical bathtubs that help a crap ton of food...we had different sizes as well...
What years were you in?
Bruh....the only difference is we don't have to stand in the chow line. 🤣🤣
hhahahaha aint that the truth....thanks for your service...
That was a really good cook and thank you for your service in the microwave Queen is a great camera woman sorry can't remember her name you always call her microwave Queen
THANKS Ernest... her name is Amy....
Another amazing cook. It’s on my list. I’ll post in both of our groups when I make it
thanks Kelly👊🔥
man a chuck steat is just a few inches off of a rib steak on the same loin muscle, it's a decent cut imo, absolutly nothing wrong with it, almost as good for a better price
Absolutely...we did How to cook a steak on the pit boss griddle and used it for the first time and loved it...
I was a Cook in the Navy in 1987, and Pepper Steak gets it's name from the Peppers you use, not Black Pepper
Looks great, will try it😁 doing a live for Labor Day weekend?
Awesome
Can you please let us know your settings when cooking on the flat top grill?
SO thats a hot button topic...all griddles are different I have learned. When I first started its was all over the board. Then I settled down and preached LOW...because all my griddles got to hot even on low. Now with new technology it has changed for sure. I do have a video titled Flat Top Grill Temps does it matter? it really goes into detail why mostly temps do not matter
This looks freakin’ delicious!!! I got the crafted kit for my Weber(not enough room on the patio) and I hope I can make this!! Thank you!
I remember loading stores and the boxes said “grade D” beef!!
Absolutely....our says Military use only..ahhahaha probably below the D grade..
Maybe enough for 4 people? Looks like a good firehouse meal
Well 2 people ate the whole thing?????hahhahahahha
Make your own 😃
So close to keto.
This looks awesome! Definitely trying this out this week.
Absolutely...let us know
What is a pus rocket one guy mentioned in his post that the navy served?
NO clue
This is great. I respectfully request a reproduction of a US Army Texas Hash recipe. Cirica 1994. Keep up the great work!
GIve me something to work with..not familiar..thanks for your service
@@TheFlatTopKing quartermaster.army.mil/jccoe/publications/recipes/section_l/L06100.pdf
Could you add the corn starch to the sauce to begin with?
You can if your confident in the measurements...i didn't add all of mine and had t ohin back out with some water
That looks delicious Neal. Chuck steaks are a great choice. Everything comes together so quickly and the smell must be insane! Thanks again for your service! Cheers brother!
what memories...
@@TheFlatTopKing I can only imagine!
Says he is going low carb then adds a bunch of sugar
Yeah...I also lost 62 lbs doing this...its about balance...
Why don't you use clarified butter
I am about to change...i started to in wa early videos and stopped and switched to avocado oil but I Think its about time
Cauliflower rice, watch the carbs....pours in buckets of sugar!
peppers look uncooked
Lew lets be honest on here...3 tablespoons for a serving of 3...do the math...plus that was my in my zone for allowed carbs for the day...I never said zero carbs...I was counting..
as for the peppers if you like yours like mush then cook longer..personally we like ours to have a a chew to them..thats a personal preference
I am new to the griddle, if fact I was looking at this recipe for my 1st attempt at my new griddle. The only problem is that I have to watch my sugar intake. Could I use a sugar substitute instead of brown sugar? If so what would you recommend and how much?
Honestly I would assume so....especially with the tomato paste helping the consistency....as for the substitution...that probably needs to be answered by a doctor or nurse....no way could I give you an answer with thinking maybe thats not good for him either...good thing about food is...if you make it and didnt like it you can always adjust
@@TheFlatTopKing
Wow, I just subscribed to your channel last night and I'm very impressed that you responded so quickly and with a lengthy answer. Thanks for that!
For the love of god mince your own garlic.
No im good...i like it the way it is...thanks
Will be trying this in the next couple days. Memory lane…
Sure looks good, I’ll have to try this recipe. I love a good pepper steak.
Will be trying this recipe on the Blackstone this weekend.
Yeah this is nostalgic for me. Lol. The texture of that meat on the boat was so awful..but this is one of the few meals that I sorta enjoyed.
When we made it I was taught by and old salty that swore by braising the meat in the steam pit to get tender...than make everything else...or we used fajita meat.....I still remember that meat still today...like grizzle with a touch of meat
@@TheFlatTopKing definitely nothing to write home about, but it filled the void
Do you miss cooking with steam?
Not at all...
Almost makes me wish I was on The Nassau 😎
ahhaahha amen...crazy story I have about a pilot....we had Harriers....ill email you to keep private
I think I will try that with a Thai chilli paste.
You should!
I’ve been cheating to learn my hot spots by using a infrared temp gun to see where my spots are at and how they change during use.
Absolutely
I would say you are just smart, not cheating. 😁
Say it with me Neal, yakisoba, yakisoba, yakisoba. That said, I liked pepper steak on my ship, but I LOVED the yakisoba. LOL. Thanks for the vids and the trip down memory lane shipmate. Keep doing what you're doing.
your absolutely right...great idea to cook thanks bud
I’ve made this twice now, quickly becoming a household favorite. Thank you Neal!
Hey thats awesome...thanks for trying
The military usually wrorks beased off pre made instructions and pre packaged ingredients. You all made meals that where able to be enjoyed by the vast majority regardless of diatary restrictions. ( this is ur cousin BTW) lol good job neal. HEY GUYS! will prob give it away lol
haahahahah HEY GUYS>>>. miss ya hope all is well...
Dang, I have meant to say something on several occasions and yet always forgot. So to it. Thank you sir for your service. So embarrassing to have forgotten so many other times. OK now, your saying that for our service personnel we're serving meat that's a lower grade then select? I believe there is like 5 grades below select and most are for making pet food. This angers me greatly. Make the generals and admirals eat that meat and let's see what they say about it. Anyway this meal looked great. I love cooking with different colored peppers, all that wonderful color. Basically this was a stir fry on a griddle, nice. You know what would make football season really great? It would be if baseball season had to finish first. OK I admit it,not a fan of baseball, well except their food. 😁👍🔥🏈 Have a great day. 🌞
Thanks Victor....crazy when you look on the box before the whole crew and think or say to your shipmates...what in the world are they feeding us....
I remember reading "Military Use Only", but I thought I imagined it....
Is "Mongolian BBQ" something real or did I imagine that? I remember it being the meal we were served when deployment was extended. I also remember that we had to stand in line FOREVER because you were grilling the meat for a few people at a time... For the record, I gained nearly 20lbs on deployment and it was because of you..Doughnuts in the Chiefs Mess... Everything in the Chiefs Mess was good.
hahahaahha I wonder if someone looked at our ship and thought "Hey where you going""'as it sailed by...
That looks so delicious 👑.
thanks Robert
Tha camera man is pretty hungry
hahahaha
Don't remember getting this on any of my 5 ships, we flight deck guys lived on box lunches, but Def making this soon, awesome video, looks amazing!!
We made it quite often...heck while deployed the air guys came down 30 min early to eat because we were running like missions...thanks for your service
Hey Neal, what would be great for us newbs would be what each burner is set at....and at what temp for each burner did you start cooking everything. I made chicken fried rice the other day and the temps were falling into the 240-250 range. Should I have started much hotter ? I tried far left burner on MED, 2nd left burner on LOW....right two burners off (warming zone) temps dropped way too fast then I had to crank them up and the turn them down etc...... Did too much foolin' around with burner settings and just wondered where you set yours for cooks like this, and what temp to start cooking everything at when ready to start cooking. Thanks - Eric
Thats completely normal...I have a video that dives deep into Temps on the flat top grill Does it matter..that I think you will really enjoy and understand...look for it and let me know what you think
That looks dynamite
Thanks Narbe
Man o man you brought back some bad memories shipmate. I would just grab rice and veggies on the mess decks on pepper steak night or hot the fwd mess for hot dogs. My wife wants me to make it for her. Maybe I'll like it with better meat than what we had on the Kitty Hawk
haahahahha I would if you want to stay married...hahahhaha that crap was garbage...honestly this chuck eye was really good....
@@TheFlatTopKing I'm not a dumb man, I told her it's Sunday night dinner.
@@johnnyhoover5870 😂😂😂
YESSS, super stoked you chose “Chuckeye” aka the Po-Mans ribeye for this cook my Brotha…absolutely 🔥🔥🔥!! You say its a home run but it looks 2 me more like a GrandSlam! Hot Damm that looks bomb! Cheers y’all, another banger for the books 👊🏼😎🤙🏼
thanks MIke...really enjoyed it...Especially down memory lane
Heck of a cook brother!! I’ve been wanting to try riced cauliflower. Hoping it fools me enough for my stir fry cooks!! 👊🏻🍻😋
its good..just subtle enough to pick up the juices or sauces
I am definitely gonna make this! Looks delicious! Also i love that knife you were using. ❤
TY
That looks every good
thanks AL
I ran across your channel last night and I am making this tonight, got all the groceries. I have not had pepper steak in 10+ years. Why not more subs? I have seen your other videos
Man i dont know...maybe Im not as good....Sometimes I think the same thing and other times I think thanks for what I have....maybe sharing my videos will help...it all counts
Looks good. Any time I see soy and garlic combined in a sauce my brain assumes ginger is coming next. I don't know if I'll be able to keep to your recipe when I try this out.
hahahahaha I cant blame ya....honestly I think after you say it i feel the same way
I wish we had food like this, All I remember is Powdered milk, Powdered eggs and Bug Juice. and the hallways stacked with canned meat and veg.
hahaahha We had UHT milk..it was stored room temp and once cooled it had to stay cooled untill done....it was horrible at first then we got used to it and missed it..ahhaha
Were you on subs too? That sounds about par for the course.
@@terencemcbride5944 SSN713
@@diverdownaz
USS Woodrow Wilson SSN-624 (Slow Approach)
USS Maryland SSBN-738 GOLD
Wow........ Beautiful and tasty looking 💯% delicious!!!
Thanks a lot
I'm a submarine sailor who spent more KP time with the cook than usual, Love this recipe!
hahah Hey thanks for your service...
Your wife is so good with the commentary, I can see you eventually getting her on camera beside you while your daughter takes the video.
that would be cool....great idea..thanks
Awesome as always. We really like the cauliflower rice with meals like that. Like the flip flops brother!!
ahahah thanks bud...oofos...love them and swear by them
Wow! Awesome job Neil! That turned out great 👏. Looks delicious 🤤 cheers 🍻 .
thanks
My dad used to make this a lot :) good times… love your channel my friend! I’m subscribed! 🙏
Hey thanks..welcome to the family
Another great video to watch on a very cold winters night. Good job, got to try that sauce. Love that its a Navy recipe!!
Yes sir.....it was always received well in the Navy
Looks Legit! Love Pepper Steak. Just ran out of Soy Sauce, but I've been wanting to try the sweet soy sauce.
Me too...try it and let me know...send me a pic
Looks good, reminds me of my Army days and what a perfect time for this, chuck roast is on sale this week!
perfect combination...
Go NAVY!
BEAT ARMY>>>>
👍👍👍👍👍👍👍👍👍👍❤️gotta cook this looks good,you just made my fav #1cooking go to😀
thats a big list...thanks bud
Love Chuck Eye in many recipes Neal!! Great choice
Thanks BUd...
Thank you for your service it was much appreciated for all of us.
Thank you...
Can shit on shingle be made on a flattop?
I have just literally looked it up for game planning videos...some how some way..YES
@@TheFlatTopKing i figured with your military background that would be a perfect match but upgraded but how?
So Chinese takeout is just as abundant as pizzerias in NYC, and this is always a go-to dish for me... Except, yours looks substantially better! Definitely no MRE!
hahahah You know the honest truth...just crazy how the mind works..
I had absolutely no idea is was an Asian dish...maybe because the tomato paste or something but it NEVER clicked until after I filmed it and saw online that is was Chinese...I was shocked...no one ever really said anything about it
@@TheFlatTopKing Well the fact of the matter is, no matter what the origin is, it's a damn good recipe!
Very well done
thanks Robert
Thanks!
thanks so much...
I will definitely be trying this one!
I’ll hand it to you Neil, this was a good one. Thanks for all the great tips too!
thanks Zeb....
Yummy looking goooood👌🏾❤