Oh man Kelly I bet that is going to be a sight for sore eyes. I remember coming home from deployment and there is honestly is no better feeling.Tell him i wish i could make him something, not saying my food is better but just a kind jester. Thank him for his service as well. Thats a tuff place right now
This video should have been called "The Cure for Every Problem Know to Exist!!!"...The au gratin potato dish is simply wonderful and beautiful! On a personal note, I would add a cup or so of fresh Parmesan cheese (not the powdered stuff). When you flip it on to the top, Parmesan cheese will sauté to a perfect crust that goes perfectly with potatoes. Those steaks were just plain out incredible! FULL STOP! This is a whole lot better than a Steakhouse dinner because you can do it at home at half the cost. And just look at the satisfaction you get when your done! I think this is one of your very best videos!
Very much appreciated Peter. I truly appreciate that. Honestly yes the parm would have been killer. As good as they were, I can taste the difference already. Great tip
@@TheFlatTopKing Your channel is the best! This video just topped them all. And the best part is, you keep getting better so that means this will be surpassed. What a great way to be!
Most 5 star chef say cast iron is the best steak. I have never been able to confirm, though after 50 years I've cooked steak every way... Try this, you will like it Ribeye, slightly thinner than the ones in this vid, about 650 to 700 on one side and low on the other side. One minute and 20 sec first side, 45 to 60 sec second side. Then flip 30 sec per side as you slowly pull it away from the high heat to the low. Pull when the feel is medium rare 7 to 10 min based on thickness and transition to low. Oh and cook in clarified butter, finish with real butter and thank me tomorrow... Great vids by the way, best griddle channel by far
i appreciate the tip....seems like your very knowledgeable.. If you dont mind with absolute most respect can we have a quick dialog. I have heard that before about cast iron... I personally have em and cook with them all the time and my channel started out as cast iron. The idea that cast iron creates the best steak has always intrigued me and honestly two things immediately come to mind... 1....I have made em and couldn't disagree more but that is a personal preference I am sure of... 2. The one question I always draw back to if it is the best way and the best way is said so by so many best chefs then why do the top end steakhouses use fire, either top broiled of of course the grill In my culinary journey we have never take prime meat to cast iron, unless we use it as a one bite appetizer served many different ways.. Thanks for commenting and look forward to your thoughts
I sure do enjoy cooking on my flatiron! Much of it thanks to you. I owe most all my success to you and you sharing your knowledge. That mixed with my own flare… I’d have you and your wife for dinner any day! You do a great job with your videos. I just wanted to let you know… I appreciate you helping me with our similar view of the perfect meal. Taste first, the easy cook to get there second, and third the presentation. All coming across the finish line nose to nose! Thank you!
Hey Neil. I'm thrilled to see you using the camp chef. I have the same issue with my griddle top. It almost looks like a non-stick that is gone bad. I was thinking about lightly using a grill brick. Even if it makes that I have to re-season, it would be worth it. I'm not sure if I will bother because I think I am asking Santa for the new Gridiron. Can't wait for your review. I am a huge scalloped potato fan. No Rosemary in our house, my wife is not a fan of it. We will use thyme and a blend of Fontina, and Gruyere and saute shallots with the garlic. And, too rare for me on the steak. I like animals without a heartbeat when they're on my plate😂. I so love the channel
ahhahh....I do have a video on how to use a grill brick..that should help with your griddle top...fantastic substitutes on the potatoes....and heartbeat steaks..hahahah love it...in a steak house I cooked at in Wy...a regular customer wanted his Blue Rare....so Blue...only cooked on one side...not kidding...550 degrees....2 min on one side...rotate...1 min...same side and serve...
👏🏼👏🏼👏🏼👏🏼✊🏼🧐 EPIC cook Brotha!! I was like i gotta see how those Scalloped Potatoes come out. You nailed it bro, cant wait to see what other tricks you have up your sleeve 👊🏼😎
I made the scalloped potatoes tonight with some breaded pork chops. In the words of my wife "I could literally eat these potatoes every day of my life". Thanks for the new addition to our menu. 🙂
@@TheFlatTopKing I followed your example using an 8" cast iron. I wasn't sure about what temps you were using as I didn't hear you call them out, but I was around 350-375. I maybe added a little too much liquid as it took a little longer to cook down and my dome wouldn't fit over the handle of the skillet, so I used a glass skillet lid instead. It actually allowed me to monitor the potatoes better and I took it off towards the end to let more liquid evaporate and allow the potatoes to setup better. In the end, They looked just like yours and wow. so full of flavor with the rosemary, garlic and butter. The crust just makes those potatoes.
I actually sanded my Camp Chef and honestly like new. I’ve learned a lot from you and others after three years of cooking and it’s perfect now. Great video. Love our potatoes that way….except I have not done the pan thing. Thanks
@@TheFlatTopKing My CC was flaking and it bugged the out of me. My buddy said he could sandblast it, but thought it would pit it too much. I was about ready to buy a new CC griddle top which they sell, but I thought first I'd try the sanding thing. I used 80 grit sand paper and water to keep it moist. First I used oven cleaner to get some off, but not sure how much that helped. The sanding took it down to the steel and smooth...I was actually surprised how it turned out. I washed it down really well and began the re-seasoning process and love it. I actually hated the flaking, but that was a result of being a newbie to flat top grilling. I know better now and a big tip from you was to scrape after a cook. Back when I got it, I cooked and we ate and didn't go back until the next cook, that messed the griddle up. It takes time to sand (seemed like an hour or so), but guess it depends on how bad it is. Also, if you sand it like I did, do it in your backyard or somewhere where it doesn't matter because it is a mess. Oh, and buy a pack of sandpaper because you change it fairly often. I did it last week and now I'm really happy with it. Good luck.
@@TheFlatTopKing So far it's perfect and I don't think that will change. I did a ribeye and potatoes last night as well as prior cooks with no problem. I'll keep you posted, however.
I love watching all of your videos. Everything you cook looks amazing! I’m not sure if you’ve done a fajita video, but that is our favorite item on the flat top. My girlfriend and I have a very basic recipe. I’d love to see how you do it…
@@TheFlatTopKing I served in the Navy as well and I remember those long lines getting chow. You guys do a hell of a job getting us all fed. I made an omelette the other day after I watched your video and it brought back memories of being on the ship during deployment. USS BonHomme Richard 2001-2005
Them potatoes are out of this world! I will be doing that for sure. I must cook my steaks on the grill though ,got to have that wood smoke taste. Thanks for all of your awesome ideas!
I 100 percent agree on steaks. that is why in my house seasoning I have that in there. Really takes it up a notch and easy to forget how the steak was cooked. I love charcoal but this is a very very close second
Another great video. Suggestion for a cook: I would love to see your take on shish kebabs on the griddle. I usually make them on my Weber kettle but skewers always burn up. I’d imagine that wouldn’t be an issue on the flat top.
My usual go to is a simple teriyaki chicken (marinate chicken for a couple hours in 1/2 soy sauce, 1/2 mayo mix, then skewer on veggies, pineapple, and sometimes wrap the chicken with bacon). But really, whatever you’ve got in mind would be great. 👍
@@TheFlatTopKing I've been thinking about trying to do kofta kabobs on the griddle. Since chicken kabobs and kofta kabobs are both traditional middle eastern maybe try a Middle Eastern themed griddle episode!
Good video Neil , that potato dish looks good ! Does the skillet leave marks on your flat top ? The uneven spots on your griddle is that from rust ? Thank you Frank from montana....
Nope the cast iron skillet is completely fine on the griddle. No problems there. As for the spots i know its not rust but I honestly dont know how they come up and so forth. I just know that i used that sand paper and it really helped alot.
I know you have talked about grill bricks in the past. I have heard they are very aggressive so you have to go light with them. My Camp Chef has the same issue. I believe it might be part of there seasoning or some kind of coating almost. I have one of those 3M griddle pads with a handle. I could but a sheet of 220 grit under it and rub down the surface of the griddle top. I will let you know how it turns out
I just subbed after watching a few of your vids, I’m in the process of getting a flat top because I cook a good bit at home but I also want one to take camping with us, at the same time it can’t be humongous but it can’t be small either so I’m thinking 30” Regardless, I like your style, your values, your thoughts on potential dishes, looking forward to your channel !!
It would take me half the day, but I would definitely muscle through 1 steak and all of the potatoes! The rosemary is fantastic with potatoes, but have you tried tarragon? Awesome as well.
Ok, so I love everything about this video! First, I was trying to use a scouring pad to level some uneven bits over the weekend. Now I'll do the sand paper! Next, those potatoes are gorgeous!! Asparagus is my and Lisa's go-to, and those steaks were perfect! We love rare... So those were cooked to perfection! And I'm with Amy, where's my goat cheese!
That was me asking about sand blasting. I don’t have the equipment to do myself, but found a few local places that can. I’m not at all sure I’ll go that route. So far, a pumice stone has helped quit a bit. Also read that a wire wheel in a drill can work well. Great video!
Hey brother i tried to find the comment and didnt know where is was posted. Thanks for commenting again. It had me thinking and once i noticed mine i remembered your comment. The sand paper really worked but i think i might actually sand down with a sander then re season. I just dont want to mess it up. I have done cast iron before but if I mess up its only 20 bucks vs $$$
Have your tried one of those flat top stone's to make it smooth again? I'm not sure I have not ran into it yet. But it was the first thing that came to mind when you brought up the sand paper.
Been looking at Pit Boss vs Camp Chef. Thought you switched to Pit Boss, but this pretty much convinced me to go with Camp Chef. A little more work involved with CC, but looks to be worth it. Your thoughts?
I didn't switch I just added it as an option. I have some goods and bads and this week i will be filming two more videos to round out my initial cooks to learn goods and bads. Then i will start to cook similar items on each at the same time to showcase goods and bads as well. My honest opinion is if you are ok with more maintenance and are already leaning towards Camp Chef you absolutely will not go wrong. Period. I love my camp chef
@@TheFlatTopKing Thanks for you reply. I has the 4 burner CC (awesome in every way), but sold it because it was really just too large for just my wife and I and decided on something more portable. I was looking at he CC versa 2 and the PB 2 burner, then didn’t follow my instinct and bought the PB this morning. BIG MISTAKE. One of the burners was completely loose with no way to get to it to try and tighten. When I put the top on the stand one side locked perfectly and the other side was not even close. Disappointed. Called Bass Pro and I will return it tomorrow and get a refund. Then straight to pick up the Camp Chef Versa 2. IMHO Pit Boss is just more junk from China. BTW, love your videos.
That steak and those potatoes look so good. I will definitely try that soon! I like to use cast iron as well. I will be making that soon on my grill. I love to cook on my Blackstone, but this would be a perfect meal out on the ground with coals and trivets also. I’ll let you know how it turns out.
First of all those steaks looked great! Were they from Snake River? What a great skillet potato cheese dish, only thing I’d do differently is make it bigger! Awesome crust on those steaks and of course the traditional asparagus. Freaking amazing cook Neal! Cheers brother!
Thanks Jay, Nope just regular style ribeyes on sale. We are however planning on ordering from snake river farms soon. Going to put some things on the griddle
I wondered about scalloped potatoes on the grill! You made it happen but I’m sure it will take practice. Another pushin up the flavor. Keep um comin. What is it we wouldn’t think of on a grill.
Awesome! Thank you! I really appreciated that. I want to do more with it and since the success of the potatoes, and the addition of my pit boss I think we can do some great cooks. Thats neat you have been around for that long. Do you have any idea what made you subscribe. What video
@@TheFlatTopKing It was the one where you were showing how to properly season a cast iron pan. I still use your method, works the best out of all that I've tried. Thanks!
Hi Neal and Amy, Great video!! I checked your store on your website under Seasonings, and couldn't find your "Steak Seasoning" you were using in this video. Are you going to have it soon or did you decide not to market it? Thanks, John in NC
No i woudn't worry. You would just want to make sure 100 that it has free release. 1 tip if you had a wooden spatula like i have or something similar is when you flip allow the pan to hit the spatula laying flat on griddle to absorb the blow.
Yes we plan on it now doubt. Just wanted to mix the camp chef back in. We are planning a video where we cook a steak on each at the same time to review.
Dem spuds looks goooooood!! While it looked like that press didn't do much for the steak on the first side, they do come in handy for things that tend to cup when heated which sometimes leaves a bare spot in the crusting. BTW, you cost me a few hundred bucks yesterday......................yeah, it's all your fault! :)
I bet a lil bit of fresh bacon bits would b awesome in it or as a topping and maybe a dollop of sour cream on the top would b awesome js lol but looks good and the steaks look great as well
Can’t way to try the taters like this! I am a rookie and have a dumb question. Could you have flipped the cast iron skillet over the kept it on top instead of removing the taters and then adding the dome?
I shouldn't have watched this. Now, I'm sad. I have ribeyes and asparagus in the fridge and potatoes in the cupboard. I also have a Blackstone that has been collecting snow since early last night. Still collecting. 😥Otherwise, you knocked this one out of the park, Neal.
You laugh. I bought one of those weed burner torches for my 20 lb. tank. I expected to melt ice that had built up where I park. Ha! I started melting it...I started meltin... I started... Crap! The ice just sat there laughing at me. I figured I'd run out of propane before I could melt a glassful of water. Nope. That was added to my list of what my dad used to tell me: "That's a good idea, but it won't work." I would always respond with, "How can it be a good idea, if it won't work?" "Well, I just didn't want to tell you it was a stupid idea." 🤣
Not a fair question...i am a deep believer in an instant read thermometer. WAY to many variables 1.Temp of griddle 2. Temp of steak before putting on griddle 3. outside temp 4. thickness of steak 5. Different griddles have have different BTUs... Thats just to name a few. I know its sounds dumb but I am solid in this information. The ultimate goal is to get the internal temp you like and how you get there has to many factors
I honestly dont know the temp or the heat. There are so many variables that play a part in to it. I was using low temp but just allowed the flat top to pre heat a long time because the potatoes were already cooking. I would estimate that i was around low 400 ish. The steaks cook faster then what you would expect on a ftg. dont be afraid to flip regardless of crust.
Mix a table spoon of flour and a tea spoon of minced garlic into your heavy cream ...stir till flour has no lumps and your good to go. Kopy Kat of Ruth Chris scalloped potatoes
It’s hilarious when you make yourself speechless! You’re struggling to say something, but then you just give up and shake your head. I know inside your head you’re saying fuck it go with it but it’s funny. I crack up every time you do it. You must be really good when that happens.
My son comes home on leave from the Army in Germany tonight. I will be making him Steak while he’s here. Love the potato idea. Thanks Neal!
Oh man Kelly I bet that is going to be a sight for sore eyes. I remember coming home from deployment and there is honestly is no better feeling.Tell him i wish i could make him something, not saying my food is better but just a kind jester. Thank him for his service as well. Thats a tuff place right now
@@TheFlatTopKing thanks. 2 years is a very long time for a Mama to wait ❤️
@@stonerscravings yes man. I understand
First 20 seconds and those scallop potatoes looked amazing.
Honestly the scalloped potatoes stole the show. Hands down
Your camerawoman is the best! I love her commentary
You guys are the cutest Blackstone cooking couple.
Really appreciate that. We love creating content for you guys.
NAILED IT ! Those potatoes…. Perfection !
The best. Thanks Joe I really feel like i nailed it.
My mouth is watering, I want to try that potato recipe, I would like to try with Gruyere cheese!!
Geeze....out of bounds good..someone recommend Jalapeño and onions...as well
This video should have been called "The Cure for Every Problem Know to Exist!!!"...The au gratin potato dish is simply wonderful and beautiful! On a personal note, I would add a cup or so of fresh Parmesan cheese (not the powdered stuff). When you flip it on to the top, Parmesan cheese will sauté to a perfect crust that goes perfectly with potatoes. Those steaks were just plain out incredible! FULL STOP! This is a whole lot better than a Steakhouse dinner because you can do it at home at half the cost. And just look at the satisfaction you get when your done! I think this is one of your very best videos!
Very much appreciated Peter. I truly appreciate that. Honestly yes the parm would have been killer. As good as they were, I can taste the difference already. Great tip
@@TheFlatTopKing Your channel is the best! This video just topped them all. And the best part is, you keep getting better so that means this will be surpassed. What a great way to be!
@@RealPeterGunn 👊🇺🇸
Gonna try those potatoes tonight!!! Looks absolutely delicious!!!!
Honestly they were. Out freaking standing in my opinion
Most 5 star chef say cast iron is the best steak. I have never been able to confirm, though after 50 years I've cooked steak every way...
Try this, you will like it
Ribeye, slightly thinner than the ones in this vid, about 650 to 700 on one side and low on the other side. One minute and 20 sec first side, 45 to 60 sec second side. Then flip 30 sec per side as you slowly pull it away from the high heat to the low. Pull when the feel is medium rare 7 to 10 min based on thickness and transition to low. Oh and cook in clarified butter, finish with real butter and thank me tomorrow...
Great vids by the way, best griddle channel by far
i appreciate the tip....seems like your very knowledgeable..
If you dont mind with absolute most respect can we have a quick dialog.
I have heard that before about cast iron...
I personally have em and cook with them all the time and my channel started out as cast iron.
The idea that cast iron creates the best steak has always intrigued me and honestly two things immediately come to mind...
1....I have made em and couldn't disagree more but that is a personal preference I am sure of...
2. The one question I always draw back to if it is the best way and the best way is said so by so many best chefs then why do the top end steakhouses use fire, either top broiled of of course the grill
In my culinary journey we have never take prime meat to cast iron, unless we use it as a one bite appetizer served many different ways..
Thanks for commenting and look forward to your thoughts
I will have to try those potatoes! Another great video with awesome ideas. I can see your passion for food. Love the channel and FB group.
Thanks so much! We enjoy seeing your food as well
@@TheFlatTopKing thanks! I love to cook as well and I get bent out of shape as well when it doesn't go just the way I want it to.
I sure do enjoy cooking on my flatiron! Much of it thanks to you. I owe most all my success to you and you sharing your knowledge. That mixed with my own flare… I’d have you and your wife for dinner any day! You do a great job with your videos. I just wanted to let you know… I appreciate you helping me with our similar view of the perfect meal. Taste first, the easy cook to get there second, and third the presentation. All coming across the finish line nose to nose! Thank you!
Hey great comment here...I and or We really appreciate that...much appreciated...
Wow good tip with the sand paper..Thank you 😉
Yeah it really helped...
Hey Neil. I'm thrilled to see you using the camp chef. I have the same issue with my griddle top. It almost looks like a non-stick that is gone bad. I was thinking about lightly using a grill brick. Even if it makes that I have to re-season, it would be worth it. I'm not sure if I will bother because I think I am asking Santa for the new Gridiron. Can't wait for your review.
I am a huge scalloped potato fan. No Rosemary in our house, my wife is not a fan of it. We will use thyme and a blend of Fontina, and Gruyere and saute shallots with the garlic. And, too rare for me on the steak. I like animals without a heartbeat when they're on my plate😂. I so love the channel
ahhahh....I do have a video on how to use a grill brick..that should help with your griddle top...fantastic substitutes on the potatoes....and heartbeat steaks..hahahah love it...in a steak house I cooked at in Wy...a regular customer wanted his Blue Rare....so Blue...only cooked on one side...not kidding...550 degrees....2 min on one side...rotate...1 min...same side and serve...
@TheFlatTopKing I usually do a warm med rare. Between light red to pink. Both you and your wife( I forgot her name, so sorry)do such a great job!
Those potatoes looked heavenly. Well done 👑
thanks Robert. Honestly they were
Love your passion for food!!!! Great video once again.
Thanks so much!!
Awesome video, thanks so much for sharing ❤️❤️❤️👍👍👍
Glad you enjoyed it
You are absolutely killing me. Looks incredible!
Honestly these potatoes stole the show...
👏🏼👏🏼👏🏼👏🏼✊🏼🧐 EPIC cook Brotha!! I was like i gotta see how those Scalloped Potatoes come out. You nailed it bro, cant wait to see what other tricks you have up your sleeve 👊🏼😎
Honestly those spuds were fantastic. Thanks Mike
@@TheFlatTopKing thank you Sir
That's cooking👍Good job👍
Thank you
@@TheFlatTopKing Good job👍
@@TheFlatTopKing
GOOD JOB!👍
I made the scalloped potatoes tonight with some breaded pork chops. In the words of my wife "I could literally eat these potatoes every day of my life". Thanks for the new addition to our menu. 🙂
Hey that awesome much appreciated. Can u elaborate on how u made. Exactly like mine. If not what did u do different
@@TheFlatTopKing I followed your example using an 8" cast iron. I wasn't sure about what temps you were using as I didn't hear you call them out, but I was around 350-375. I maybe added a little too much liquid as it took a little longer to cook down and my dome wouldn't fit over the handle of the skillet, so I used a glass skillet lid instead. It actually allowed me to monitor the potatoes better and I took it off towards the end to let more liquid evaporate and allow the potatoes to setup better. In the end, They looked just like yours and wow. so full of flavor with the rosemary, garlic and butter. The crust just makes those potatoes.
@@ddanf308 hey that is freaking awesome. The ability to adjust and still come out great. Thanks for trying it out
Wonderfully done steak and potatoes!!
Thanks
I'm trying it today with tomahawk steaks I'm really excited to try those scallop potatoes!!!!
awsome...are you cooking your steaks on the griddle as well...
Y'all are an amazing team!!!
Thanks Mark
When I cooked years ago we used a full sheet of sand paper rapped around a brick. Worked great
those potatoes look amazing!
Thanks...
Looks so awesome
Thank you
love it dude, I plan to re-do some of these recipes on a big green egg!
Why do you always have a food video when I'm hungry 🤣🤣🤣🤣🤣
Because if your are like me I am always hungry which mean it donst matter when i upload. 😂😂🇺🇸👊
I actually sanded my Camp Chef and honestly like new. I’ve learned a lot from you and others after three years of cooking and it’s perfect now. Great video. Love our potatoes that way….except I have not done the pan thing. Thanks
When you say sanded how much are we talking, can you walk me through it
@@TheFlatTopKing My CC was flaking and it bugged the out of me. My buddy said he could sandblast it, but thought it would pit it too much. I was about ready to buy a new CC griddle top which they sell, but I thought first I'd try the sanding thing. I used 80 grit sand paper and water to keep it moist. First I used oven cleaner to get some off, but not sure how much that helped. The sanding took it down to the steel and smooth...I was actually surprised how it turned out. I washed it down really well and began the re-seasoning process and love it. I actually hated the flaking, but that was a result of being a newbie to flat top grilling. I know better now and a big tip from you was to scrape after a cook. Back when I got it, I cooked and we ate and didn't go back until the next cook, that messed the griddle up. It takes time to sand (seemed like an hour or so), but guess it depends on how bad it is. Also, if you sand it like I did, do it in your backyard or somewhere where it doesn't matter because it is a mess. Oh, and buy a pack of sandpaper because you change it fairly often. I did it last week and now I'm really happy with it. Good luck.
@@jerryu6850 i am assuming your new seasoning stuck quite well to a smooth surface. Please and i mean it please keep me updated
@@TheFlatTopKing So far it's perfect and I don't think that will change. I did a ribeye and potatoes last night as well as prior cooks with no problem. I'll keep you posted, however.
@@jerryu6850 I really appreciate that.
Those potatoes look amazing!
Oh and those steaks look out of this world!
Do you have the recipe for potatoes on line somewhere?
No not at this time...we were not actually doing recipes at this time and are so backed up..Sorry Mike..
Potatoes were great, but I added thin sliced onions in with potatoes. They were beyond Great. Thanks Love your channel.
Perfect addition.
Absolutely love your channel. Just got a griddle and will be breaking it out this weekend.
Rock on! Have fun and buy some bigger clothes, HAHAHA these things are addictive
Omg I will definitely try those potatoes.
Awesome....we filmed my fathers day special and made something similar with steak and potatoes...you would like this one as well
I love watching all of your videos. Everything you cook looks amazing! I’m not sure if you’ve done a fajita video, but that is our favorite item on the flat top. My girlfriend and I have a very basic recipe. I’d love to see how you do it…
Yes I have. Its called steak fajitas. It seems to be a crowd pleaser
oh thanks for the nice comments as well. I pressed enter to fast
@@TheFlatTopKing I just saw you posted one about a month ago. We’ll have to try it. Looks delicious 😋
@@TheFlatTopKing I served in the Navy as well and I remember those long lines getting chow. You guys do a hell of a job getting us all fed. I made an omelette the other day after I watched your video and it brought back memories of being on the ship during deployment. USS BonHomme Richard 2001-2005
@@jackfinks82 USS Nassau same exact time frame. Deployment 2002ish. 23 MEU.
Excellent job on the spuds! My wife says that one is on the short list!
It's so good! One of the best. Three things people have recommended. 1 Parm cheese on top before flipping, 2. Bacon 3. Jalapeño and onion
Saving this video for future reference!
Heck yeah
TATERS LOOK GREAT !!!!!
TY Billy
Looks like something I definitely must try. Keep up making those great creations
Thanks Gregory
Man that looks amazing!! Gonna have to try that soon
Absolutely...posting a better one this Wednesday
That is definitely an awesome cook...
I think so too! Those potatoes were solid. Some of the yet
MOO! Another great one!
just subscribed! Great work King
Thanks for the sub! Much Appreciated. Welcome to the family
Guys look delicious I gotta try 😮
Yeah those potatoes were fantastic
The music during the taste segment is like the long draw on the cigarette after some lovin'. I guess. Haha. Good vid. Thanks.
Glad you enjoyed it
Looks good.
Ty.
Every time I watch your videos I get very, very hungry
Hey I appreciate that....thats the goal for sure
Them potatoes are out of this world! I will be doing that for sure. I must cook my steaks on the grill though ,got to have that wood smoke taste. Thanks for all of your awesome ideas!
I 100 percent agree on steaks. that is why in my house seasoning I have that in there. Really takes it up a notch and easy to forget how the steak was cooked. I love charcoal but this is a very very close second
Another great video. Suggestion for a cook: I would love to see your take on shish kebabs on the griddle. I usually make them on my Weber kettle but skewers always burn up. I’d imagine that wouldn’t be an issue on the flat top.
Great suggestion! I will. Anything special
My usual go to is a simple teriyaki chicken (marinate chicken for a couple hours in 1/2 soy sauce, 1/2 mayo mix, then skewer on veggies, pineapple, and sometimes wrap the chicken with bacon). But really, whatever you’ve got in mind would be great. 👍
@@TheFlatTopKing I've been thinking about trying to do kofta kabobs on the griddle. Since chicken kabobs and kofta kabobs are both traditional middle eastern maybe try a Middle Eastern themed griddle episode!
Paul if you soak your wood skewers in Water usually they won't burn. Hope that helps.
Beautiful looking meal! Love the potatoes!
Thanks Andrew
Nice Steak and Presentation. I will have to try this😋
Thanks bud
@@TheFlatTopKing You are welcome, You gave some tips to The Wolf Cook
For a rare steak how long should each side grill for? Looks amazing
Good video Neil , that potato dish looks good ! Does the skillet leave marks on your flat top ? The uneven spots on your griddle is that from rust ? Thank you Frank from montana....
Nope the cast iron skillet is completely fine on the griddle. No problems there. As for the spots i know its not rust but I honestly dont know how they come up and so forth. I just know that i used that sand paper and it really helped alot.
Subscribed!!! The opening scene of the sizzling steaks got me, in a good way :)
Much appreciated. Welcome to the family
Keep it coming brother
thanks Bill
@ 7:50 that piece of cheese had my eye twitching 😆
hahahaahaha
I know you have talked about grill bricks in the past. I have heard they are very aggressive so you have to go light with them. My Camp Chef has the same issue. I believe it might be part of there seasoning or some kind of coating almost. I have one of those 3M griddle pads with a handle. I could but a sheet of 220 grit under it and rub down the surface of the griddle top. I will let you know how it turns out
Thanks for the info Please do...
I just subbed after watching a few of your vids, I’m in the process of getting a flat top because I cook a good bit at home but I also want one to take camping with us, at the same time it can’t be humongous but it can’t be small either so I’m thinking 30”
Regardless, I like your style, your values, your thoughts on potential dishes, looking forward to your channel !!
Thanks for the sub! I appreciate that Sonny.,...reach out if I can help
how bout some fresh scallops ,mmmmm but man this looks so good
I literally just bought some.
@@TheFlatTopKing hell yea maritimes canada heree step son is a lobster and scallop and crab fisherman
@@wolfbane4711 oh crap. Mad respect. Love that type of work. Saying that i have never done it but love it.
It would take me half the day, but I would definitely muscle through 1 steak and all of the potatoes! The rosemary is fantastic with potatoes, but have you tried tarragon? Awesome as well.
I have tried tarragon yes but not specifically in this dish. Thanks Brad
Ok, so I love everything about this video! First, I was trying to use a scouring pad to level some uneven bits over the weekend. Now I'll do the sand paper! Next, those potatoes are gorgeous!! Asparagus is my and Lisa's go-to, and those steaks were perfect! We love rare... So those were cooked to perfection! And I'm with Amy, where's my goat cheese!
HAHHAHA Thanks Matt. She cant eat steak with out it.
That was me asking about sand blasting. I don’t have the equipment to do myself, but found a few local places that can. I’m not at all sure I’ll go that route. So far, a pumice stone has helped quit a bit. Also read that a wire wheel in a drill can work well. Great video!
Hey brother i tried to find the comment and didnt know where is was posted. Thanks for commenting again. It had me thinking and once i noticed mine i remembered your comment. The sand paper really worked but i think i might actually sand down with a sander then re season. I just dont want to mess it up. I have done cast iron before but if I mess up its only 20 bucks vs $$$
@@TheFlatTopKing aww heck, a new top is only $120 lol...
@@briannelson4472 hahhah plus 700 for delivery with these gas prices.
Don’t think you can hurt the steel. Will look for your results on future video.
That looks like $120 at a steak house my friend, absolutely beautiful, love the passion.
Hey thanks Joe...
fantastic
Thank you! Cheers!
Have your tried one of those flat top stone's to make it smooth again? I'm not sure I have not ran into it yet. But it was the first thing that came to mind when you brought up the sand paper.
NO i think that would be too aggressive. I just wanted to lightly top the edges. It worked perfectly.
The potatoes looked to die for (metaphorically speaking) yumeeeeeee
Been looking at Pit Boss vs Camp Chef. Thought you switched to Pit Boss, but this pretty much convinced me to go with Camp Chef. A little more work involved with CC, but looks to be worth it. Your thoughts?
I didn't switch I just added it as an option. I have some goods and bads and this week i will be filming two more videos to round out my initial cooks to learn goods and bads. Then i will start to cook similar items on each at the same time to showcase goods and bads as well. My honest opinion is if you are ok with more maintenance and are already leaning towards Camp Chef you absolutely will not go wrong. Period. I love my camp chef
@@TheFlatTopKing Thanks for you reply. I has the 4 burner CC (awesome in every way), but sold it because it was really just too large for just my wife and I and decided on something more portable. I was looking at he CC versa 2 and the PB 2 burner, then didn’t follow my instinct and bought the PB this morning. BIG MISTAKE. One of the burners was completely loose with no way to get to it to try and tighten. When I put the top on the stand one side locked perfectly and the other side was not even close. Disappointed. Called Bass Pro and I will return it tomorrow and get a refund. Then straight to pick up the Camp Chef Versa 2. IMHO Pit Boss is just more junk from China. BTW, love your videos.
@@voiceofreason33916 thanks for letting me know.
That steak and those potatoes look so good. I will definitely try that soon! I like to use cast iron as well. I will be making that soon on my grill. I love to cook on my Blackstone, but this would be a perfect meal out on the ground with coals and trivets also. I’ll let you know how it turns out.
Yes please do. That what it is all about for me. Creating to inspire others.
First of all those steaks looked great! Were they from Snake River? What a great skillet potato cheese dish, only thing I’d do differently is make it bigger! Awesome crust on those steaks and of course the traditional asparagus. Freaking amazing cook Neal! Cheers brother!
Thanks Jay, Nope just regular style ribeyes on sale. We are however planning on ordering from snake river farms soon. Going to put some things on the griddle
I wondered about scalloped potatoes on the grill! You made it happen but I’m sure it will take practice. Another pushin up the flavor. Keep um comin. What is it we wouldn’t think of on a grill.
RIght, I love experimenting. Thats my passion about cooking. Not cooking but really cooking.
I am going to try this soon. What was your cooking temp at? I love trying new recipes but the temp is never discussed. I have burned a few things.
Your the man!!
I appreciate that...I try to give easy med and hard recipes for all while trying to teach something..
Can’t wait to try this! What size of cast iron skillet is that?
I think 6in....
Dude this is perfect! I am hungry now
So good! Those potatoes were perfect. I mean on point good.
Love when you use Cast Iron, that's how I originally found you. Been a sub since before 1k, great seeing your success!
Awesome! Thank you! I really appreciated that. I want to do more with it and since the success of the potatoes, and the addition of my pit boss I think we can do some great cooks. Thats neat you have been around for that long. Do you have any idea what made you subscribe. What video
@@TheFlatTopKing It was the one where you were showing how to properly season a cast iron pan. I still use your method, works the best out of all that I've tried. Thanks!
Yea, those tatos! Looking forward to seeing that steak seasoning on the market. Whose eating the 3rd steak? The girls?😁
Hi Neal and Amy, Great video!! I checked your store on your website under Seasonings, and couldn't find your "Steak Seasoning" you were using in this video. Are you going to have it soon or did you decide not to market it? Thanks, John in NC
Hey bud...thats something we have not developed yet...
Oh yeah! That's what I'm talking about! Potatoes look awesome! Maybe next time a little bacon mixed in?
Great idea!!
Now I’m hungry 🥹😀😃😄😁
Do you think you could do thos potatoes on the pit boss? Concerned about the cast iron flip damaging the ceramic
No i woudn't worry. You would just want to make sure 100 that it has free release. 1 tip if you had a wooden spatula like i have or something similar is when you flip allow the pan to hit the spatula laying flat on griddle to absorb the blow.
@@TheFlatTopKing thank you
There you done it. You made hungry.
😂
I’m going to have to cook those potatoes 🤤🤤🤤. Where did you purchase that “raised grate” and what is it actually called?
Not sure the brand but they are widely available. Just a plain ole cooking cooling rack.
Can we see this done on the pit boss?
Yes we plan on it now doubt. Just wanted to mix the camp chef back in. We are planning a video where we cook a steak on each at the same time to review.
Dem spuds looks goooooood!! While it looked like that press didn't do much for the steak on the first side, they do come in handy for things that tend to cup when heated which sometimes leaves a bare spot in the crusting.
BTW, you cost me a few hundred bucks yesterday......................yeah, it's all your fault! :)
HAHHAHAAHA that is the goal. What toy you buy us. 😂👊🇺🇸
@@TheFlatTopKing I'll show you when it gets here...................but it's timely.
I bet a lil bit of fresh bacon bits would b awesome in it or as a topping and maybe a dollop of sour cream on the top would b awesome js lol but looks good and the steaks look great as well
thanks bud...someone recommended some jalapenos as well..
Can’t way to try the taters like this! I am a rookie and have a dumb question. Could you have flipped the cast iron skillet over the kept it on top instead of removing the taters and then adding the dome?
Definitely a possibility...you probably could....
I shouldn't have watched this. Now, I'm sad. I have ribeyes and asparagus in the fridge and potatoes in the cupboard. I also have a Blackstone that has been collecting snow since early last night. Still collecting. 😥Otherwise, you knocked this one out of the park, Neal.
Get that flame thrower you got for Christmas and clean if off. No excuse Howard. Just joking bud. I know its tuff not being able to
You laugh. I bought one of those weed burner torches for my 20 lb. tank. I expected to melt ice that had built up where I park. Ha! I started melting it...I started meltin... I started... Crap! The ice just sat there laughing at me. I figured I'd run out of propane before I could melt a glassful of water. Nope. That was added to my list of what my dad used to tell me: "That's a good idea, but it won't work." I would always respond with, "How can it be a good idea, if it won't work?" "Well, I just didn't want to tell you it was a stupid idea." 🤣
@@howardbarlow578 hahahahha im stealing that. Thanks bud
How long per side on the steaks?
Not a fair question...i am a deep believer in an instant read thermometer. WAY to many variables
1.Temp of griddle
2. Temp of steak before putting on griddle
3. outside temp
4. thickness of steak
5. Different griddles have have different BTUs...
Thats just to name a few.
I know its sounds dumb but I am solid in this information.
The ultimate goal is to get the internal temp you like and how you get there has to many factors
Thanks for the sandpaper tip, I’m a house painter and have hundreds of sheets. Thanks for sharing your recipe and shure looks delicious!😎
Glad it was helpful!
How long did you cook steaks per side? Was your grill temp at med/high?
I honestly dont know the temp or the heat. There are so many variables that play a part in to it. I was using low temp but just allowed the flat top to pre heat a long time because the potatoes were already cooking. I would estimate that i was around low 400 ish. The steaks cook faster then what you would expect on a ftg. dont be afraid to flip regardless of crust.
@@TheFlatTopKing thank you! We are newbies to the ftg world! Love all your videos and we really are enjoying our camp chef!
@@mcconed awesome reach out if you need anything
Little onions go along way 😉 maybe some pearl onions
Yeah that a good point, TY
Mix a table spoon of flour and a tea spoon of minced garlic into your heavy cream ...stir till flour has no lumps and your good to go. Kopy Kat of Ruth Chris scalloped potatoes
I would like to try a dollop of sour cream on those potatoes. YUM!
Absolutely
Hell Ya!!!!!
Yep. took the words right out of my mouth
Are those steaks or chuck roasts? 😊
ahhahaha wqe just call em big ens
Was it oil or water you put on the veggie?
Avocado oil.
@@TheFlatTopKing Thanks
@@TheFlatTopKing Does avocado oil change the flavor?
@@thomasdildine7917 nope not all all. If you watch alot of my videos i use almost exclusively
Were you a MS, CS or both in the Navy?
Yes...
Active Duty -1985 - 2014. You?
Wow,!!!!!!!!!!!
Again, learn…learn….from a master griddle cook….dang good!
Thanks Mike....those potatoes were so good....
💪KING💪
Thanks Hugh
You don't cut off the woody ends of the asparagus?
Yes...
It’s hilarious when you make yourself speechless! You’re struggling to say something, but then you just give up and shake your head. I know inside your head you’re saying fuck it go with it but it’s funny. I crack up every time you do it. You must be really good when that happens.