Nate! This quote is for you! "The final proof of greatness lies in being able to endure criticism without resentment." --Elbert Hubbard. Lol. And, I might add, in proving them wrong. The beef was a winner! Loving the bonus content: taking down trees and cooking up pork belly. What’s not to like?? Thanks for the (always) entertaining few minutes you guys spend with us.
What a great comment Scott! I really appreciate the thoughtful feedback. We have some more bonus content coming from our next cok. Going to be an interesting one as we ran into some technical issues :-) but we are looking forward to it. Cook on Scott! -N
Totally agree on both counts. A marinade bath would help alot. Oddly enough flat iron is hit or miss for me as well. Sometimes they have it, sometimes they don't -N
N!!! Respect to the High Class Budget Cook man! You’re killin it buddy. DONE! ✔️ I requested budget dinners a while back & you impressed me. Keep on keeping on G.G.!!!
I am going to print 2 copies of your comment, blow em up to 3 feet by 3 feet and hang em on Chris and Jeff's front doors LOL 😀👍 Thanks for the kind words Beau! -N
Gentlemen (and I use the term loosely) This is a great video. I have saved the recipes for the sauces. Who hasn't made teriyaki sauce before, but the addition of fish sauce is brilliant? The crack sauce looks great...I can't wait to give it a try. I think they would go great on any kind of meat. Please keep the videos coming. We are coming into griddling season.
Hey guys great job. I totally enjoyed the fun. I was laughing so much my wife wanted to know what I was watching. Jeff you always drive Nate crazy with the camera in his face. Funny stuff.
I apple smoked 11lbs. of skin off pork belly last weekend. It turned out excellent. I used Butt Rub on the belly, apple juice, apple cider vinegar and cut up apples in the drip pan. Went to an internal temp of 160 F, wrapped and pulled at 200. Melted in your mouth.
Pork belly is what we call side pork in Wisconsin. Basically fry it like bacon. If you have access to lard lay that down griddle first. Point is to get the fat part fried up to a nice crisp. Maybe slice it a little thinner so you don't need to fry so long.
I think it was a great show good idea using chuck steak not everyone can for premium. I use my chuck steak for stews and casseroles. Pork belly centre come out all right it's just try and try to get it right when you happy with it that is how you cook it every time.
So I am watching this while eating dinner.......and @4:10 when Jeff got the close up......I spit my food out and was crying laughing!!! Thanks JEFF!!!!
whats up dirclod! I, nor Jeff have never tried burnt ends but we were talking about them last week. We want to try making them. Maybe this summer. Our assumption is they are sinfully delicious! -N
I was shocked the first time I cooked one. I had heard they were good but I was blown away at the tenderness and flavor. It's one of my guilty pleasures now. Thanks for taking the time to comment James! -N
Flat iron steaks are a great cut of beef. Most decent supermarkets are starting to carry it more in the modern style, which is already cut length ways with the cartilage(& then removed entirely) instead of across it. This is better than flank or skirt steak and comparable to Hanger steak for tenderness.
Completely agree Southern Fried! I was rather surprised to find the butcher had not cleaned this one up since it came from a literal butcher shop and not just a regular market. Happy Holidays & Griddle On! -N
@@TheGriddleGuys That is odd that a butcher would cut it old school, instead of fileting it. Kroegers readily carry modern cut flat iron steak, here in GA. Hanger steak is my "go to" for grilling, but I can only find it at Costco.
It's a year later, and I'm just watching this video! Great cook! Also, try this with watermelon...cut 1-1/2" "steaks", put on griddle (or grill for smokiness), flip after a VERY short time, drizzle Balsamic Glaze and top with Feta Cheese...OMG!! Try it...you'll love it! Keep griddlin'!
I hope Chris lives next door and just rolled up in that golf cart fashionably late like the star he is bringing corrected and exact times for the cook.
Ty for commenting. We have talked about our relationship on some of the live streams but I do not think we have in a normal video. Me and Nate are cousins and Chris is Nates brother in law. Nates had to deal with me for many years now. Chris is just easygoing so it just works. Ty for commenting-J
The GG’s, another great cook recipe going into the file; will be trying this one this week. That crack bbq sauce looks fantastic! Nate, since my butcher won’t give out the scraps from the bottom of the barrel (😜) what other type of meat would you recommend? Also, would you recommend the Teriyaki sauce for steak or chicken fried rice as well? Keep up the great work.
Jay, clearly Chris and Jeff influenced your comment "....bottom of the barrel..." LOL 😜 flat Iron and flank would both work really well. Tri tip could to but is a bit less forgiving. The teriyaki is what I typically marinade chicken and beef in and I would think it would make really good rice as well. I normally simmer it on the stove for a bit, then cool it nad marinade. I was doing a quick version for this video. Thanks for watching and for taking the time to comment! -N
@@TheGriddleGuys I sous vide the pork belly I buy (which resembles about half inch bacon) at 150 for 2-3 hours. Sometimes I marinate it, sometimes I don't. The griddle just finishes it nicely, so I get a nice sear. The sous vide cooks the meaty parts, and really helps the fatty parts prior to searing.
Second time watching this video I did make these once with skirt steak in my own version of sauces going to do again for Christmas Eve appetizers with your exact sauces other than because we are all on diets swerve brown sugar and I will use habanero peppers because I can get them. Couldn't get that kind of beef they don't sell that low grade meat in the store I go to LOL just kidding but I have some flank steak this video is hilarious
Hi Dawn, How is it going? so that patio cover came from Sears. I got it about 4 or 5 years ago. It was about $1100 if I recall. It is 10x12 and comes with the screens and 3 support bars you have to add during winter to support the snow load. It came flat packed and took 2 of us a full day to assemble. Overall the quality is not that great. The roof part leaks/drips and is made of incredibly thin corrugated plastic. That being said, I really cannot complain because for the money it has lasted 4 new england winters and kept the bugs out all summer long. I will be re-doing the deck next year and the screen room is not part of the plan so I may post it on facebook market place. I checked the sears website and they no longer carry it. I did some googling and found this product which is nearly identical. The 1 thing I see that is different is it looks like this one has stronger roof panels. houseandloftliving.com/products/sojag-portland-wall-mounted-hardtop-gazebo?currency=USD&variant=40311668637886&Google%20Shopping Hope this helps! Griddle on Dawn! -N
Whats up Big Armadeoo!? I am kinda glad you asked. We have noticed that over time the griddle patina gets thicker and thicker if.... you don't really scrape it down. The thicker it gets, the more it acts as an insulator and cools off your griddle surface. For this reason, I use a 2 handed scraper after every cook. I also occasionally use a food safe degreaser. Both of these processes keep my patina VERY THIN,,, so thin you can actually see the weld marks from when it was manufactured. It also causes a very un-even appearance. some areas you see patina (black) other areas you see grey, or brown depending on if you seeing the original steel, a very thin patina, or a slightly thicker black patina. I know alot of guys really strive for a nice even, glossy black. For me I strive for thin and super clean. I want to be able to rub a dry white towel on my griddle, pick it up and NOT see a black stain on it. 😀 To each their own but that is my preference and why my griddle surface looks like some odd shade of camoflage lol -N
Nate is "Frugal" folks!
dirtclod in the house!
that's what I keep telling Chris and Jeff butas you can see, they prefer the word "cheap" over frugal lol. Thanks for comenting dirtclod! -N
That looked like so much fun, you've got to throw a block party and invite the country!!!! or at least your neighbors.....lol
Chain saw chuck, I love it…
You guys crack me up with the camera on the face thing!!! Love what you do!! Keep it coming!! Can't wait for the newest video !!
Gotta get a immersion blender. Never thought to do that to store bought. Great idea
Nate! This quote is for you! "The final proof of greatness lies in being able to endure criticism without resentment." --Elbert Hubbard. Lol. And, I might add, in proving them wrong. The beef was a winner! Loving the bonus content: taking down trees and cooking up pork belly. What’s not to like?? Thanks for the (always) entertaining few minutes you guys spend with us.
What a great comment Scott! I really appreciate the thoughtful feedback. We have some more bonus content coming from our next cok. Going to be an interesting one as we ran into some technical issues :-) but we are looking forward to it. Cook on Scott! -N
Good stuff ya'll. I'm all for that pork belly too!
So far, so good! Just Nate and Jeff ! Lol ! Well crap! All good things come to an end ! Oops, I mean Hi Chris !
Flat iron steaks are great, my go-to when available! These would also be awesome marinated for a short time before cooking. Great cook!
Totally agree on both counts. A marinade bath would help alot. Oddly enough flat iron is hit or miss for me as well. Sometimes they have it, sometimes they don't -N
N!!! Respect to the High Class Budget Cook man! You’re killin it buddy. DONE! ✔️ I requested budget dinners a while back & you impressed me. Keep on keeping on G.G.!!!
I am going to print 2 copies of your comment, blow em up to 3 feet by 3 feet and hang em on Chris and Jeff's front doors LOL 😀👍 Thanks for the kind words Beau! -N
Gentlemen (and I use the term loosely) This is a great video. I have saved the recipes for the sauces. Who hasn't made teriyaki sauce before, but the addition of fish sauce is brilliant? The crack sauce looks great...I can't wait to give it a try. I think they would go great on any kind of meat. Please keep the videos coming. We are coming into griddling season.
Gentlemen (and I use the term loosely)
Yes it does jeff
Hey guys great job. I totally enjoyed the fun. I was laughing so much my wife wanted to know what I was watching. Jeff you always drive Nate crazy with the camera in his face. Funny stuff.
One of these days Mike,,,,, One of these days.... LOL. -N
Loving the cute baby blue blender! 🤣🤣
Real funny wise guy LOL -N
Looks good guys!! Have a great weekend! Dave in WV!
Hey Boys I have to say That looks so good wow yummy yummy 🤤
Great cook Nate, nice heckling Jeff and Chris! Gotta love the bonus pork belly, all ours have the skin removed .
Thanks Dutch! Heckling me is like a second job for those guys! They enjoy it too much! -N
Yes Jeff, lime juice does tenderize-citric acid! Also, use a microplane for garlic and ginger works well if no immersion blender. Fun cook guys!
Those look sooo good. Good job, guys!
Since both Chris and Jeff had to eat crow on this cook, I'm going to have to griddle this one up. Thanks guys, another great video. 👍
That one was a lot of fun, love to see more sauces.
More to come! - C
Good looking steak. Keep it up guys.
Great YT name John! 👍 -N
I apple smoked 11lbs. of skin off pork belly last weekend. It turned out excellent. I used Butt Rub on the belly, apple juice, apple cider vinegar and cut up apples in the drip pan. Went to an internal temp of 160 F, wrapped and pulled at 200. Melted in your mouth.
that sounds flipping amazing! I would put myself into a meat coma if I had 11lbs of it! Nicely Done! -N
Pork belly is what we call side pork in Wisconsin. Basically fry it like bacon. If you have access to lard lay that down griddle first. Point is to get the fat part fried up to a nice crisp. Maybe slice it a little thinner so you don't need to fry so long.
Thinner is a good suggestion. will try that next time! Thanks for watching Jake. -N
Looks good as always guys!
Thanks so much Jimmy! -N
I think it was a great show good idea using chuck steak not everyone can for premium. I use my chuck steak for stews and casseroles. Pork belly centre come out all right it's just try and try to get it right when you happy with it that is how you cook it every time.
Love it all, give us corn on the cob on the griddle too and I’ll be set
Corn on the cob eg..... Hmmmm!.... Good challenge! will have to think about that one for a bit. Thanks for watching Joseph -N
Awesome cook Nate
Glad you enjoyed it! Appreciate the kind words Martin! -N
So I am watching this while eating dinner.......and @4:10 when Jeff got the close up......I spit my food out and was crying laughing!!! Thanks JEFF!!!!
LOL< thats pretty funny :-D I am planning some creative way to get Jeff back,,,, [insert evil laugh here] -N
One of these extreme closeups Nate is gonna smack the camera😂 Great job Nate👍
It's coming Bobbi! Jeff will pay!!!! :-D -N
Cooking along, now watching for the third time. I recommend Organic Minced Ginger from "The ginger people" not as good as fresh but damn close.
Another good cook, Nate dont let tgem give ya hard time 🤣
I just keep thinking... "wait for the payback chris and jeff! " LOL Thanks for watching Twisted! :D -N
Thanks guy's. The most entertaining food video I've ever seen. 👍👍👍
Ty Rick. Comment is definitely appreciated as much as we don't believe you. Lol. Thanks again-J
Good show!~
dam i wish i could come over and enjoy your cooks I'm a newbie in griddle cooking look across st of middle school lol but you guys are great
Welcome to Griddle Nation Tim! Congrads on buying a griddle! Cook on! -N :)
Nice cook! Can't believe you guys don't have more subscribers!!
Ty Kevin. We would surely love more but are very happy with how many we have.. Its not an easy gig, thats for sure
I love pork belly when someone else cooks it. I always make burn't end black ends.
whats up dirclod! I, nor Jeff have never tried burnt ends but we were talking about them last week. We want to try making them. Maybe this summer. Our assumption is they are sinfully delicious! -N
Another killer cook!! Nate is always on his A-game!!
Thanks so much for the kind words Matt! We had a good time with this! :-D -N
Great video guys. I’m going to give those a try. Maybe with just a little less heat.
It was def spicy! :D -N
You guys are hilarious. I am going to have to try this sometime.
I love flat iron steaks. Downloaded the sauce ingredients. Going to try with soy paste. Not as much liquid as regular soy and great flavor.
I was shocked the first time I cooked one. I had heard they were good but I was blown away at the tenderness and flavor. It's one of my guilty pleasures now. Thanks for taking the time to comment James! -N
Great cook! I don't think I could handle the Crack BBQ, but definitely in for the teriyaki! Enjoy watching ya'll cook.
As you saw in then video, it LIT UP the back of my throat lol. -N :-D
Flat iron steaks are a great cut of beef. Most decent supermarkets are starting to carry it more in the modern style, which is already cut length ways with the cartilage(& then removed entirely) instead of across it. This is better than flank or skirt steak and comparable to Hanger steak for tenderness.
Completely agree Southern Fried! I was rather surprised to find the butcher had not cleaned this one up since it came from a literal butcher shop and not just a regular market. Happy Holidays & Griddle On! -N
@@TheGriddleGuys That is odd that a butcher would cut it old school, instead of fileting it. Kroegers readily carry modern cut flat iron steak, here in GA. Hanger steak is my "go to" for grilling, but I can only find it at Costco.
Awesome Looks and taste delicious I tried it
Thats great! Glad you tried it 😀👍 -N
Great video guys as always. I was pullin for ya Nate as bad Chris & Jeff were pickin on ya. Everything looked fantastic. Have a great weekend guys.
Nice to hear from you 4seasons! Chris and Jeff could turn picking on me into a national passtime. They enjoy it to much! :D -N
I burst out with laughter at the close-ups just because Nate gets so mad. 😆
No joke,,, I hate it when he does that... I really do. Yes, hopefully Jeff reads this. -N :D
Very nice fellas
Thank you kindly TwigB! -N
great cook. i thought nate was gonna punch someone. lol!!! never tried pork belly tho. i bet I'm missing out
Thanks for the kind words CJ. The pork belly was good. I would describe it as like fall apart tender ribs,,, without the bone. Keep cookin bud! -N
It's a year later, and I'm just watching this video! Great cook! Also, try this with watermelon...cut 1-1/2" "steaks", put on griddle (or grill for smokiness), flip after a VERY short time, drizzle Balsamic Glaze and top with Feta Cheese...OMG!! Try it...you'll love it! Keep griddlin'!
Sounds delicious. Thanks for watching and commenting. Cheers-J
the beef was once called chuck mock tender
Great video guys hahah. Nate great job can’t wait to try the sauces. Thanks guys
Our pleasure! Thank you for watching and taking the time to comment! -N
You can do oyster sauce, beef, tomato, green pepper, onions on a stick. Hawaii dish but they put it over rice. You could do it on a stick.
Great idea!! - C
Make some birrria with Chuck its delicious
I like the suggestion! Birria tacos are on my list for this summer. Thanks for watching Ivonne -N
Nice 👍
Thank you! Cheers! - C
I hope Chris lives next door and just rolled up in that golf cart fashionably late like the star he is bringing corrected and exact times for the cook.
it's definately a short drive for him :D -N
Cheers!!!! Dave in WV!
Cheers! - C
Good Stuff! Did y’all ever discuss how y’all met? You guys have great chemistry, I been learning so much.
Ty for commenting. We have talked about our relationship on some of the live streams but I do not think we have in a normal video. Me and Nate are cousins and Chris is Nates brother in law. Nates had to deal with me for many years now. Chris is just easygoing so it just works. Ty for commenting-J
With the first sauce,,, Make a Bloody Mary
excellent suggestion! -N
The GG’s, another great cook recipe going into the file; will be trying this one this week. That crack bbq sauce looks fantastic!
Nate, since my butcher won’t give out the scraps from the bottom of the barrel (😜) what other type of meat would you recommend? Also, would you recommend the Teriyaki sauce for steak or chicken fried rice as well?
Keep up the great work.
Jay, clearly Chris and Jeff influenced your comment "....bottom of the barrel..." LOL 😜 flat Iron and flank would both work really well. Tri tip could to but is a bit less forgiving. The teriyaki is what I typically marinade chicken and beef in and I would think it would make really good rice as well. I normally simmer it on the stove for a bit, then cool it nad marinade. I was doing a quick version for this video. Thanks for watching and for taking the time to comment! -N
Precook the pork belly sousvide, then finish with a sear on the griddle. I do Korean Samgyeobsal (Pork Belly) this way, always with phenomenal results
Thanks for the suggestion Mark, I will be google-ing Samgyeobsal... how long do ou sous vide it and at what temp? just curious. Ty in advance! -N
@@TheGriddleGuys I sous vide the pork belly I buy (which resembles about half inch bacon) at 150 for 2-3 hours. Sometimes I marinate it, sometimes I don't. The griddle just finishes it nicely, so I get a nice sear. The sous vide cooks the meaty parts, and really helps the fatty parts prior to searing.
@@TheGriddleGuys by the way, Samgyeobsal translates to 3 ring meat in Korean
Second time watching this video I did make these once with skirt steak in my own version of sauces going to do again for Christmas Eve appetizers with your exact sauces other than because we are all on diets swerve brown sugar and I will use habanero peppers because I can get them. Couldn't get that kind of beef they don't sell that low grade meat in the store I go to LOL just kidding but I have some flank steak this video is hilarious
"they don't sell that low grade meat in the store I go to..."
Nate, off topic..but can you tell me about that patio cover/canopy/pergola. 😆
Hi Dawn, How is it going? so that patio cover came from Sears. I got it about 4 or 5 years ago. It was about $1100 if I recall. It is 10x12 and comes with the screens and 3 support bars you have to add during winter to support the snow load. It came flat packed and took 2 of us a full day to assemble. Overall the quality is not that great. The roof part leaks/drips and is made of incredibly thin corrugated plastic.
That being said, I really cannot complain because for the money it has lasted 4 new england winters and kept the bugs out all summer long. I will be re-doing the deck next year and the screen room is not part of the plan so I may post it on facebook market place.
I checked the sears website and they no longer carry it. I did some googling and found this product which is nearly identical. The 1 thing I see that is different is it looks like this one has stronger roof panels.
houseandloftliving.com/products/sojag-portland-wall-mounted-hardtop-gazebo?currency=USD&variant=40311668637886&Google%20Shopping
Hope this helps! Griddle on Dawn! -N
If l could give you one tiny tip, use a good kitchen scissor for cutting the pork belly. l've used this steak a lot. l'm doing this recipe tomorrow.
Good call Chuck. Cheers-J
Tell Chris my daughter said he looks like Santa Claus
Slime, your comments always bring a smile to my face LOL. I never know waht to expect :-) Thanks for watching! -N
Can we confirm the dog ate the trimmings?
Confirmed! Charlie was a happy puppy! 😀 -N
Where did you get the little hand blender?
Hi Wally. Link to the Immersion Blender: amzn.to/3hqYl64 Thanks! - C
Loved the vid. I thought it was going to be a twosome. Glad the third showed up.
Right when I think chris is still missing after the ACME bathroom incident here he comes...
Love the roadrunner reference. -N Thanks for watching NJ!
Where do guys live lol is there a house for sale to by you guys golf cart wise lol man I’d love to have you guys as Nieghbor’s
It's only jalapeno!
Y'all's but is going to be burning in a couple hours, lol, bathroom run
Can I just ask why is the griddle that color? I’m not trying to be mean I just want to know.
Whats up Big Armadeoo!? I am kinda glad you asked. We have noticed that over time the griddle patina gets thicker and thicker if.... you don't really scrape it down. The thicker it gets, the more it acts as an insulator and cools off your griddle surface. For this reason, I use a 2 handed scraper after every cook. I also occasionally use a food safe degreaser. Both of these processes keep my patina VERY THIN,,, so thin you can actually see the weld marks from when it was manufactured. It also causes a very un-even appearance. some areas you see patina (black) other areas you see grey, or brown depending on if you seeing the original steel, a very thin patina, or a slightly thicker black patina.
I know alot of guys really strive for a nice even, glossy black. For me I strive for thin and super clean. I want to be able to rub a dry white towel on my griddle, pick it up and NOT see a black stain on it. 😀
To each their own but that is my preference and why my griddle surface looks like some odd shade of camoflage lol -N
Pineapple juice tenderizes meat
What do you for a living
Its a mix, we all work regular jobs. Sales, Sales and IT. 😀 -N
@@TheGriddleGuys ok good I was a electrician 42y retired now
God gorgeous just showed up In a golf cart 💋
Need to Call NATE "CHUCKY "
Lol. Right. Cheers-J