Hi Berry! I forgot to add link in desc when we first posted. I have since gone back and updated it. We will likely be using the black garlic in additional videos as well! Stuff is tasty and really interesting! Oh and the fish rub? Nicely done! Used it on potatoes last night.. YUMMO! Cheers! -N If you need some top notch rubs all...... www.rubdoneright.com/
Excellent fellas! Very fancy indeed 😆👍. Awesome idea Nate definitely want to try this once it warms up a touch lol. Bring on the next cook! Cheers guys 🍻
Great technique/recipe. What I didn’t expect was the basil. Very unique and like Nate said “a game changer.” Gonna try it. Thanks for braving the crappy weather to bring us another key video. Jeff, I love the broccoli on a stick!
Gotta say you guys are great and have great cooks. Its awesome to see how much you guys support jeff on his weight loss journey i know its not easy i went from 476 to 364 and still going strong id love to see more of jeffs healthy cooking on your channel. keep it up love watching you guys
I was a few drinks in while watching this. When you started talking about Nate's coat, the first thing I saw was the white stuff on the sleeve and thought it looked like bird shit. Then Chris came out with it, and I was absolutely pissing myself laughing. 😃 🤣 Great cook, too! I always forget to remove some bread, and then I wonder why everything falls out of the damn sandwich.
Mornin Jeremy! Funny thing is I cannot even remember what I was painting it was soo long ago, go figure. Thanks for being a sub and taking the time to comment bud! -N
Good to hear from you 2wheels! If / when I do this again, I might swap out the provolone for American and add more basil. Also start the onions and peppers after the meat is about 50% cooked. Not sure if it was the cold wind or not but the Onion and Pepper were a bit overdone for my liking. Griddle on bud! -N
One of my absolute favorites! Living in TX I miss my sausage and peppers from the state fair (here it's turkey legs and corn dogs). Make them whenever I can...by chance is that Bianco & Sons sausage?
Impressive pick up Arlene! How is someone from TX familiar with Bianco and Son? So the brand is Market basket but... a number of years ago Market Basket outsourced their sausage to Bianco, so yes. It has a MB label but it is bianco who makes it. Its one of our favorites. We prefer it over most o the national brands. Now onto my other question.... how in the heck do state fairs not sell Sausage and peppers LOL :D thanks for watching! Cheers! -N
@@TheGriddleGuys -I grew up in upstate NY and have friends that live in Medford. They are the ones who introduced me to Bianco and Sons. My sister still sends me sausages from Rubino's (my favorite Italian Market in Rochester) and I order Zweigles red and white hots directly from them. The closest I get here in the Dallas metroplex is Jimmy's Italian Market who orders a lot of good items from NJ and NY.
YES! THANK YOU, THANK YOU, THANK YOU! I've waited so long to see your version of a SP&O sandwich. The addition of roasted red peppers and basil...over the top! Two additions I've never tried, but will now. Again, thank you! Great job guys!
Thanks for the kind words Toga! I will def be making this again this summer,,, Makes for a nice 1 handed sandwich that is super hearty. Griddle on bud! -N :D
Totally forgot it on the counter lol. Had a squeaky chair upstairs and took care of it earlier in the day :D Thanks for watching Tom, and for taking the time to comment! -N
Guys, we love watching your videos. It’s a lot of fun to see the joy of you guys being part of the community. I know it’s awesome. Great job, and will have to try those sandwiches!
Looks tasty guys! It is getting harder and harder to find a good SPO. Here's a tip for you. Upgrade your smash burger. Mix one pound of sweet (mild) Italian sausage with one pound of 80/20 ground beef. I grind chuck and short ribs to make mine (sometimes add brisket), but you do you. Combine the meats and try to keep it as loose as possible. Make your 1/3 pound balls and do the smash burger routine. Maybe some really thin onion for luck. I'm tellin' ya it is a bright new world!! Jeff you look GREAT!
Excellent suggestion Michael! I imagine this must have an intense flavor? Can't wait to try it! Thanks for taking the time to share it with us! Cheers! -N :D
Wow guys, that looks delicious. I can understand Jeff Being cold, he's lost all that insulation he used to have! Looking good Jeff! I look forward to a new video every Friday, Keep it up!
Hi Matthew! Thanks for the support! Off camera I said the same thing to Jeff. I do truly believe it is harder to stay warm when you ae thin than when you are thick. Griddle on bud! -N
I believe it cold I heard in New Hampshire it's -30°F expecting to got -80F tonight and some areas possibly -100°F and since your in Massachusetts your feeling that cold. I believe I would have use the garage with a heater to stay warm. But either way the sandwich sure looked good. Now just stay warm.
Morning Rick, Happy Monday :/ We were -10 actual temp and between -20 and -30 with wind chill. The top of mount Washington here in NH broke records. They hit -109. Thank God it only lasted a day! :D Griddle on bud and thank you for watching! -N
@@TheGriddleGuys that was really cold I can't imagine it on rhe skin. So much for global warming. Ha ha.!!!! At that temperature though it must have took longer to cook on your griddle. As soon as you flipped some the hot side was getting cold while the bottom was starting to get hot. Glad you survived the freezing cold.
Excellent cook looks amazing. Great you guys still use the griddle in the winter. I use mine all year round and I live in Wisconsin it is ten degrees her and I am cooking steaks on the griddle tonight. You guys never disappoint your viewers.
Another cold weather griddler! Nice! Extreme cold and wind def present challenges. To be honest we did struggle on this one,,, The dang wind just wouldn't let up. Looking forward to some milder weather. Ty for watching and for taking the time to comment! I hope the steaks turned out great! Cheers! -N :D
Thanks for watching Blaine! It's def a different texture profile when you uncase it. The addition of the basil also makes it taste like something other than a standard sausage sandwich, If you like basil, go heave on it. I could also see using flat leaf parsely instead,,, like maybe a light chimichurri sauce.... Dang.... why didn't I do that!!! LOL, oh well next go around I will :D Cheers bud! Griddle on! -N
Pallet chop shop huh? I watch a bunch of pallet videos on YT,, its really really impressive how creative and skilled guys are with them. I also like that it generally re-uses what would normally be discarded. Glad you enjoyed the cook and we appreciate you being a sub PCS :D Cheers bud! -N
@TheGriddleGuys yeah, I had intentions on making a YT channel of my woodworking, which I used a lot of pallets at the time.but never got the courage to start a channel. I still use pallets here and there, but not as much. Love the videos and ideas that come out of them. The real name is Doug BTW. I'll see you in the next one!
Good to hear from you Howard! You have done Jeff proud since he is the 1 that always remembers to ask folks to "like and subscribe" while Chris and forget lol. I will make sure to let him know 😀👍 Griddle on friend! -N
Thank you for trying our out Black Magic Black Garlic Rub. Im glad you enjoyed it.
Hi Berry!
I forgot to add link in desc when we first posted. I have since gone back and updated it. We will likely be using the black garlic in additional videos as well! Stuff is tasty and really interesting! Oh and the fish rub? Nicely done! Used it on potatoes last night.. YUMMO! Cheers! -N
If you need some top notch rubs all...... www.rubdoneright.com/
Great idea for how to up my sausage and pepper game.
Sweet
Nice, looks awesome
Love you guys! Always fun
Thanks for the kind words Nancy! -N
Another great video guy’s
Glad you enjoyed it and Ty for watching Lane! Cheers! - N
Excellent fellas! Very fancy indeed 😆👍. Awesome idea Nate definitely want to try this once it warms up a touch lol. Bring on the next cook! Cheers guys 🍻
Always great to hear from you Bat! Thank God it warmed up a litte from this past saturday huh? We were at a balmy -10. Fun! Keep cooking buddy! -N
Great technique/recipe. What I didn’t expect was the basil. Very unique and like Nate said “a game changer.” Gonna try it. Thanks for braving the crappy weather to bring us another key video. Jeff, I love the broccoli on a stick!
Glad you liked it K! Griddle on!! -N
Look forward to Friday's with The Griddle Guys
Thanks for the kind words Greg and for taking the time to comment! Much appreciated! -N :D
i can't keep up with all the cooks i have to do this summer!@ looked delish! nice guys
Nice to hear from you CJ! Hope your doing well! Griddle on bud! -N
Great job guys!
Thanks for the kind words Grillmaster! Griddle on buddy!
Gotta say you guys are great and have great cooks. Its awesome to see how much you guys support jeff on his weight loss journey i know its not easy i went from 476 to 364 and still going strong id love to see more of jeffs healthy cooking on your channel. keep it up love watching you guys
Cheers guys keep them coming love the recipes.
Thanks for the kind words Robert and for taking the time to comment! Appreciate it! Cheers-N
Looks delicious Nate.
Easy and delicious. Ty Mike. Cheers-J
Cool guys making a hot meal. Well done again guys.
Thanks for the kind words Peter! Cheers! -N
I was a few drinks in while watching this. When you started talking about Nate's coat, the first thing I saw was the white stuff on the sleeve and thought it looked like bird shit. Then Chris came out with it, and I was absolutely pissing myself laughing. 😃 🤣
Great cook, too! I always forget to remove some bread, and then I wonder why everything falls out of the damn sandwich.
Mornin Jeremy! Funny thing is I cannot even remember what I was painting it was soo long ago, go figure. Thanks for being a sub and taking the time to comment bud! -N
nice job guys! stay warm
Amen to this comment!!! That cold blast was something else! -N
Nicely done gentlemen 🍺👍
Cheers John! -N
I will be making this for sure. Looks great.
Ty Richard. Cheers-J
Hey Boys as always Yummy Yummy cook ❤👍✌️💪🏻
Cheers Skippy! Hope all is well! -N
Looking good! Never tried the uncased sausage, but good idea. I'm usually "Italian Feast" traditional when I do S&P, but love this spin!
Good to hear from you 2wheels! If / when I do this again, I might swap out the provolone for American and add more basil. Also start the onions and peppers after the meat is about 50% cooked. Not sure if it was the cold wind or not but the Onion and Pepper were a bit overdone for my liking. Griddle on bud! -N
@@TheGriddleGuys I usually keep the left burner off and slide the peppers & onions over just shy of where I want them cooked.
Killa sub 👍🍻
Killa sub
BUTTER 100% YEAAAAAAAAAAAAAAAAAAA
Jeff was eating that broccoli like Eddie Murphy in the Saltine Cracker segment during his standup days.
If you guys haven’t tried Gianelli sausage, I highly recommend it. It’s a Central NY staple!
Morning Michael! We have not but will keep an eye out for it next time we are in NY. I will also check on line for it! Ty for the tip! -N
Has anyone ever told Chris he looks like Nick Dipaolo? 😂 great content dudes!
Excellent sandwich Nate!! Jeff you have some amazing will power not to eat a slice of that sandwich.
Good to hear from you Mike! All kidding aside Jeff's will power and self control has been off the charts! Crazy impressive. Keep cooking bud! -N
One of my absolute favorites! Living in TX I miss my sausage and peppers from the state fair (here it's turkey legs and corn dogs). Make them whenever I can...by chance is that Bianco & Sons sausage?
Impressive pick up Arlene! How is someone from TX familiar with Bianco and Son? So the brand is Market basket but... a number of years ago Market Basket outsourced their sausage to Bianco, so yes. It has a MB label but it is bianco who makes it. Its one of our favorites. We prefer it over most o the national brands.
Now onto my other question.... how in the heck do state fairs not sell Sausage and peppers LOL :D thanks for watching! Cheers! -N
@@TheGriddleGuys -I grew up in upstate NY and have friends that live in Medford. They are the ones who introduced me to Bianco and Sons. My sister still sends me sausages from Rubino's (my favorite Italian Market in Rochester) and I order Zweigles red and white hots directly from them. The closest I get here in the Dallas metroplex is Jimmy's Italian Market who orders a lot of good items from NJ and NY.
Outside in -40c griddling boys....its cold
YES! THANK YOU, THANK YOU, THANK YOU! I've waited so long to see your version of a SP&O sandwich. The addition of roasted red peppers and basil...over the top! Two additions I've never tried, but will now. Again, thank you! Great job guys!
Thanks for the kind words Toga! I will def be making this again this summer,,, Makes for a nice 1 handed sandwich that is super hearty. Griddle on bud! -N :D
@@TheGriddleGuys And you can call me Rich or Richard! I just haven't figured out how to change that name in Google! LOL
I kept waiting for the WD40 glue to be used, but otherwise a (friggin’) great looking cook!!!
Totally forgot it on the counter lol. Had a squeaky chair upstairs and took care of it earlier in the day :D Thanks for watching Tom, and for taking the time to comment! -N
Do not see a link to the Black Garlic seasoning.
My apologies buckeye. Added link to desc yesterday. In any case here it is: www.rubdoneright.com/black-garlic
Guys, we love watching your videos. It’s a lot of fun to see the joy of you guys being part of the community. I know it’s awesome. Great job, and will have to try those sandwiches!
Thanks so much Zeb! Appreciate the kind words! Griddle on buddy! -N
Looks tasty guys! It is getting harder and harder to find a good SPO. Here's a tip for you. Upgrade your smash burger. Mix one pound of sweet (mild) Italian sausage with one pound of 80/20 ground beef. I grind chuck and short ribs to make mine (sometimes add brisket), but you do you. Combine the meats and try to keep it as loose as possible. Make your 1/3 pound balls and do the smash burger routine. Maybe some really thin onion for luck. I'm tellin' ya it is a bright new world!! Jeff you look GREAT!
Excellent suggestion Michael! I imagine this must have an intense flavor? Can't wait to try it! Thanks for taking the time to share it with us! Cheers! -N :D
Beautifully kicked up panini! The loads of fresh basil was a nice addition👍😊
Hope all is well with you Bobbi! As always think you for the kind words and the ever present support. We appreciate it! alot! :D -N
"I'm even wearing my fancy coat." That's when you know, that is when you know for certain
How are you Carter Pants! :D Good to hear from you! Hope all is well! -N
Wow guys, that looks delicious. I can understand Jeff Being cold, he's lost all that insulation he used to have! Looking good Jeff!
I look forward to a new video every Friday, Keep it up!
Hi Matthew! Thanks for the support! Off camera I said the same thing to Jeff. I do truly believe it is harder to stay warm when you ae thin than when you are thick. Griddle on bud! -N
I missed where the wd40 was used
What up Hobob! :D Good to hear from you... Totally forgot that out on the counter after fixing a squeaky chair lol. Cheers man! -N :D
Have to say chaps that looked great you guys make me yearn for food . Cheers from 🇮🇪☘️🍺🍺🍺🍺
Wow! Ireland! Awesome! 😀 Thanks for watching and yes, most def a cheers right back at you! -N
I believe it cold I heard in New Hampshire it's -30°F expecting to got -80F tonight and some areas possibly -100°F and since your in Massachusetts your feeling that cold. I believe I would have use the garage with a heater to stay warm. But either way the sandwich sure looked good. Now just stay warm.
Morning Rick, Happy Monday :/ We were -10 actual temp and between -20 and -30 with wind chill. The top of mount Washington here in NH broke records. They hit -109. Thank God it only lasted a day! :D Griddle on bud and thank you for watching! -N
@@TheGriddleGuys that was really cold I can't imagine it on rhe skin. So much for global warming. Ha ha.!!!! At that temperature though it must have took longer to cook on your griddle. As soon as you flipped some the hot side was getting cold while the bottom was starting to get hot. Glad you survived the freezing cold.
Excellent cook looks amazing. Great you guys still use the griddle in the winter. I use mine all year round and I live in Wisconsin it is ten degrees her and I am cooking steaks on the griddle tonight. You guys never disappoint your viewers.
Another cold weather griddler! Nice! Extreme cold and wind def present challenges. To be honest we did struggle on this one,,, The dang wind just wouldn't let up. Looking forward to some milder weather. Ty for watching and for taking the time to comment! I hope the steaks turned out great! Cheers! -N :D
I love broccoli on the griddle, nice job guys. I think I would be missing the casing, but I've never done it without it so I don't know for sure.
Thanks for watching Blaine! It's def a different texture profile when you uncase it. The addition of the basil also makes it taste like something other than a standard sausage sandwich, If you like basil, go heave on it. I could also see using flat leaf parsely instead,,, like maybe a light chimichurri sauce.... Dang.... why didn't I do that!!! LOL, oh well next go around I will :D Cheers bud! Griddle on! -N
I lost 100 lbs eating butter and good fats no more diabetes yea baby
Awesome Dave!!! got a 2 for 1, lost the weight and took care of the diabetes! Impressive accomplishment! 👏 Griddle on bud! -N
what was in your other hand for the last 40 years? :)
Exactly just for clarification.....how much is a butt load ?? LOL yall great .....butter has no carbs Stop!!!! I'm crying!!!!!!!!!!!!!!
how much is a butt load
What the hell did you put the WD-40 on?
LOL,,,, A squeaky chair upstairs. I just forgot to put it back in the garage 😀 - N
@@TheGriddleGuys Good, thought it might be a secret ingredient for weight loss.
Collab time again with Hungry Hussey please . It was great last time .
Great suggestion Joe! I will bring it up in our group chat... see how all feel about it. Cheers buddy! -N
Another one going on the to make list! Looks amazing, I'm sure it tastes similarly!! #4thgriddleguy
Pallet chop shop huh? I watch a bunch of pallet videos on YT,, its really really impressive how creative and skilled guys are with them. I also like that it generally re-uses what would normally be discarded. Glad you enjoyed the cook and we appreciate you being a sub PCS :D Cheers bud! -N
@TheGriddleGuys yeah, I had intentions on making a YT channel of my woodworking, which I used a lot of pallets at the time.but never got the courage to start a channel. I still use pallets here and there, but not as much. Love the videos and ideas that come out of them. The real name is Doug BTW. I'll see you in the next one!
add 60 70 or 80 early backround music. start with belly dancers and away you go!
Dan, this comment literally made me LOL. Cheers bud! -N :D
I can smell it from here. Gotta be good. In honor of Nate's cold fingers, I hit Like, as usual, and I unsubscribed, so I could subscribe.
Good to hear from you Howard! You have done Jeff proud since he is the 1 that always remembers to ask folks to "like and subscribe" while Chris and forget lol. I will make sure to let him know 😀👍 Griddle on friend! -N
Is WD40 your secret sauce
Morning DAve! LOL, I have a squeaky chair upstairs, used the oil and left it on the counter inadvertently. :D Cheers bud! -N