How to make Teriyaki Beef~!
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- Опубликовано: 8 сен 2022
- Show top round who the boss is! LOL. Transform this humble cut of beef into something you will be proud to serve at your next tailgates session! Takes a little time but it is well worth it. Home made Teriyaki sauce is 100 times better than anything you get in the store. The recipe is below.
1/2 Cup of Soy Sauce
3 Dashes of fish sauce
1 Cup of water
1 1-Inch nub of ginger root - peeled
5-6 Garlic Cloves
1 Cup of sugar
1/4 Teaspoon of Baking Soda
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Top Round is my go to beef whenever my Mother-in-Law is in town. Nothing but the best for that delicate little flower. I'll just have chicken and enjoy the show at the dinner table.
Hey, one of your string lights is out on the porch.
🤣🤣🤣🤣
I love how you guys always bust each others balls lol🤣 great video boys!
Nice cook!
My local grocery store just labels their top round as London Broil, so now I have no idea what the difference is.
My go to method is also surprisingly good: season like a fat steak (salt pepper garlic) and cook indirect until it hits about 110 internal. I like to do this part on my smoker over hickory. After that, pull it and sear it off over coals or on the griddle, about three minutes tops per side until it hits about 125-130. Rest, slice thin against the grain. Not tough, great flavor.
Nate did you work for a butcher in your earlier years? Where did your knowledge come from. You have taught me so much. Thank you. You guys are the best.
Thanks for the kind words Wild Man! We appreciate the support! I have worked in a few different food service establishments but honestly it is largely because I am cheap... er uhm frugal LOL. I get a bit obsessive over making more affordable cuts taste good. I came from a LARGE family so premium cuts were never an option and it is sort of ingrained in me to look for something that is not $15 bucks a pound or more. Griddle on Wild man! Cheers! :-D -N
Super cook Guys, Nate this turned out fantastic. Definitely worth the prep time for sure!. Enjoyed the video Guys. Cheers 🍻
Hey Guys Nate wow it just seems like a lot of work but it looks amazing and Jeff wow you couldn’t just try it that’s willpower good for you ok love you guys Take Care 👍❤️✌️
Made this today. OH MAN!!! It was so much better then the restaurant! Thanks Guys!
Gotta watch your pennies here lately great idea and good job guys!!!
Great cook. Top round is such a pain to deal with and get good flavor. Will definitely be giving this a shot 👍
That looks like the perfect summer lite dinner on short notice, well if you marinate the night before! kudos nate!
Jeff, you look fantastic. Keep up the great work
Looks great Nate! Looks good!
Top round actually makes great beef jerky. Very similar marinade and if you dehydrate the jerky on a smoker it turns out perfect and delicious.
Nice work boys.
Excellent cook Nate! I love beef, and chicken teriyaki.
Great recipe and execution, Nate👍😊
That marinade sounds amazing! Great cook guys!
Yum! I have a roast in my freezer that I’ve been trying to find a new recipe for, and I think I just found it!! I’m definitely going to be picking up some fish sauce and ginger so that we can give this a try soon! Thanks for sharing!! 👍🔥🍚
Glad to see the light was fixed and this cook is a keeper for sure.
great job will try this with top round with my own Teriyaki marinade
Nate is the King of Cheep Meat!!!!😁 Looks good guys!!!! Oh Nate Amazon has LED dimmer switches.....🤟
awesome recipe. pineapple chunks and juice instead of water will tenderize tough cuts.
I can smell it from here. It looks like a good bit of work, but well worth it.
Where’s the quick zip and that’s the sharpest meat mallet I’ve ever seen! Cute measurement cup is it from the neighbors kids sandbox. Love the videos guys keep bustin chops
The lightbulb saga has come to a close. A new era is upon us, fellow griddlers!
Once again, another great cook! I usually go to my local chain market and they will have some of these cuts that are short-dated, and reduced in price. Sometimes as much as 30% off. I usually use them for making jerky, but now I have another use for them! And if I don't have time to do something with them that day or the next, I just toss them in the freezer for a future cook.
Interesting to see what a top round looks like in your area, because in my area of northern Minnesota they look nothing like this. Here they might have a very small fat cap, but I've never seen one that divides like yours. I cut mine into thin slices, pound thin and use for German rouladen or Italian braccioli.
Thanks for the teriyaki recipe - I'm excited to try it.
Chris helps by going in to make a drink comes back out and is “start taking them off” Trust the process.
Love your guys cooks
Good afternoon, gentlemen~! Another fine cook...I love Teriyaki Beef when I go to the local Chinese restaurant. And Nate, I agree with you, top round is definitely NOT a meat for someone with ANY kind of dental issues or apparatus. I can remember as a kid my mother would buy it and have it cut into "steaks" (if you can even call it that!). My father, adding insult to injury, would grill them to well done...anyone need new shoe leather?? Anyway, your cook looks way better...gotta try this myself.
All of us whom hunt, use the top round to make wild game jerky.
I want to point out a huge flaw in this when prepping the meat.
Before marinade, always rinse the meat off with cold water for about 45 seconds to 1 minute and ring out and dry.
Even though the marinade has 1/4 teaspoon of baking soda, you still want to directly mix another 1/4 teaspoon of baking soda into the meat for about 1 minute.
Refrigerate for 10-15 minutes then rinse off and dry then go about the marination process.
If there is no baking soda in the marinade, then do not rinse the meat after the baking soda treatment.
Looks great!!!! Do you think that you could replace the sugar with a substitute to lower the carbs? I was thinking allulose, since it acts more like sugar. Thoughts? Thanks!!!!
My dog lets me have his scraps basically, he runs things!
Alright. All the lights are working above the island😂
Griddled Jerky!!!!!
Throw in a bit of light corn syrup (not the high fructose type, regular corn syrup is just another sugar type like sorghum or maple, I use corn sugar in brewing because it's neutral flavor) and you'll get that nice glaze coating to your caramelization.
We fed our Kasey people food a lot and he got very lumpy and had cancer (not blaming the people food) our 2 dogs now get very little people food. More in the summer because we camp a lot and cook bacon, but honestly not a lot. Trust me they are well loved & well feed!!!!
Yes I give my dogs table food every meal of the day and treats regularly. They have such short life's let them live like king and queens everyday. Obviously with them maintaining a healthy weight and lifestyle.
You guys quit giving Chris a hard time about helping - he's keeping Jack company!
Awesome cook guys, oops sorry, Nate
No scraps for my 3 boxers! They got it good enough
I use allulose (same texture as sugar) recipes like this, in place of sugar (or liquid stevia for some) for low carb. I’ve always been curious…what’s in your cups during your recordings. 🤷🏼♀️ ~Reneé
My wife (rest in peace hon) had genuine animal whisperer magnetism and one of the things I learned from her was to not give a dog anything I wouldn't eat.
Skip ahead 7 years since her passing and I took on a mixed breed dog she chose from a friend's dogs litter but never got to meet...and I've absolutely unintentionally destroyed her rule of thumb lessons. I spoil the little princess so horribly, or did anyway, that recently she had to have kidney stone surgery at only almost 7 years old. 🙄
The vet said it was the biggest stone he's ever removed in a dog of any size in his 30 years as a vet. Go big or go home isn't always a good thing. 🤣
My two Goldens eat some of almost everything that we eat. They are 5 and almost 13.
One good thing about my cooking - it stopped the dog from begging at the table!
The good lord gave us skins and seeds, I eat them. Nutrition in the skin
Check out "School of Wok", Chef Jeremy in particular..amazing recipes and techniques -found him a few yrs back after having to go gluten-free-He's amazing and I think you'd really like him Nate and Jeff.
Good Self Control Jeff
hey guys! hunting season is coming....how about making some jerky? top and bottom round work great for jerky! Jeff! stop looking so skinny! lol
I think this technique is called velveting
Are you even a griddle guy if you don’t eat Jeff? You need to sacrifice your body to Jekyll Chris and Dr Nate.
Very rarely will I give my dog people food .
Your poor lights! You need an LED rated dimmer and dimmable led bulbs. Otherwise the existing dinner won't work and you will shorten the life span of the bulbs and dimmer. Just saying
My great grandma and papa used to give their dogs nothing but table scraps and every dog that they had lived over 20 years no dog food just all table scraps and the dogs live longer than any dogs I've ever known
I kinda feel the same even tho Chris disagrees. I like the balanced approach. Compromise right. Lol. Cheers-J