I’m in a tuff pickle y’all. I can’t decide on whether to buy the new weber slate griddle or the new Traeger griddle. I don’t like how the Traeger needs an electrical source but not sure if that should be a deal breaker. Please help

My husband and I were talking the other day that we were making the same things over and over again and needed to come up with something different. Thank you for this, it is what I'm making tonight. I will add some zucchini, onion and carrots on the side to round out the meal.

Can't wait to try this tonight for dinner. Philámayaye !!!!!!

I'm between a Slate and a Flat Rock, leaning towards the Traeger bc I like the way the burners are set up for wind resistance and zone cooking. Anyone out there that bought one and wished they bought the other?

Mongolian! Let's go. Keep it going

Excellent recipe! 👍 I'd be sneaking bites too🤣

Can't wait for Amy's blopper video! Lol

This looks amazing - I'm curious - What actually makes it Mongolian? Noodle style and the sauce? - Cheers!

The Philly Gourmet was no better than just getting 70/30 ground beef. It was awful.

Great cook . Any thoughts about doing a smoked whole duck on your PNP website? That would be interesting.

Alright Neal, you really need to make some yakisoba (the Navy way) soon. Other griddlers are doing it. Don't let me down. Happy early Thanksgiving buddy! This dish looks amazing BTW.

I've made this dish before.. added matchstick carrots, water chestnuts, baby corn... soo good.

Totally agree with you on putting some char on the noodles! Fun fact, in Japanese cooking they call that “Wok hei” or breath of the wok. The technique gives so much more depth of flavor!

Looks very interesting. Keep up the great work. GBO.

It looks better with the BEEF. Thanks for sharing with us Neal and Amy. Stay safe and keep up the great recipes. Fred.

Looks good my friend

Home Run

Fabulous job Neal! Definitely down with this cook! 🔥🔥 another banger! Cheers 🍻

I still watch all of your content, but I could have sworn that you were Keto when I started watching you but now everything has rice and noodles plus sweet Asian sauces. Even though I know that it tastes amazing and looks great I can’t eat it.

Looks great like always Boss 👌

🍽️🔥

Damn this looks great!

First of all, WOW that looks AMAZING! Do you get a "wok hei" (like a smoky flavor) flavor from that? I can't wait to get my Slate and try this. Second . . . .what kind of watch do you have in this video? Really cool looking 😊

Cool cook

Where's the turkey ??? LOL 😁

One of my favorites. Well done

Why do you call it Hibachi? Isn’t hibachi a cooking apparatus?

16 min. Really

Rockin’ the old school camo💯! Can’t use the white down here but looks awesome but the food looks better🤤🤤🤤😮‍💨😮‍💨

Cannot go wrong with this one!!!

We have fun with Ramen.

Enjoy watching your videos, thank you for sharing.(Don't have a griddle yet but plan to get one this next year)

Alot ot cooking on the Blackstone lately, what happened to the Weber Slate?

@TheFlatTopKing Question about the fries. When you dropped them were they still frozen or did you thaw them first? And about how long did they take to cook up in that shallow fry? I would have like to have seen some Oaxaca or Cotija cheese on there, but otherwise, a great looking burrito. Bravo Zulu!

Can the cast iron skillet work on the cooktop if you don't have a side burner? I ordered the Halo Elite 4 burner unit last night so that's what I'll be using. I know the 4B can get stupid hot so I'm assuming the answer is yes but wanted to see if you'd tried it and how it worked if you had.

Thank you !

I triple wash,dry and fry in tallow until they're just about burnt that's how you fix hash browns!!

Geeesshh 😃 best lookin rueben sandwich wber seen includes restaurants Gud looking Mammer jammer 😂

Pure delicious wizardry! Flavor on flavor. Nice work Neal.

For that kind of money the heat zones were not good.

One of my favorites. Need to try that homemade Yum Yum sauce👍🏻👍🏻

Homeboy just got a like because of how relatable his face was when his lady said it’s “like 40 degrees out here” 😂🙏

PAPA-RIKA

Never considered gouda before! I would also recommend peppers and provolone if you wanna add a bit of Philly style to it.

how bout that outdoor tv you got there

Excellent

Looks fabulous! But with all those amazing ingredients, do you really need the yum yum sauce? I guess it’s personal preference, but I do mine without the sauce and I love the Asian flavors! Great video as always!

Yum yum send me some!! Nicely done mate! I never heard of flap meat but going to try this recipe!

My wife and I are looking at grabbing a Halo griddle and the first thing I searched for was cooking pizza with it. Right now, I use a weber kettle and a big steel sheet from the baking steel company. It's a huge hassle though but the results are incredible. I have to preheat the baking sheet in the oven on broil for like half an hour to bring it up to temp and also get the weber charcoal hot. I use a few fire bricks on the grill surface of the weber to support the baking steel sheet after taking it out of the oven (leaving the oven on) and also throwing some mesquite chips on the grill. We use homemade sourdough bread for crusts and the trick is to make sure you use a good amount of flour and a decent wooden pizza peel (we use one from Newstar from amazon) and just slide the pizza off the peel onto that absurdly hot cooking steel sheet and cover it with the weber lid. From my own experience, the trick to a great metropolitan pizza cooked this way is making sure the cooking surface is as hot as you can get it so that the dough is almost flash cooked super fast resulting in lots of those great bubble pockets and it only takes maybe 5 or 6 min to cook on that steel. I leave the oven on broil so that I can take it off the weber and slide it in the oven for maybe 2 or 3 minutes on broil to finish browning and crisping the top of the pizza. So it's a solid hour process and although not the main reason we want a griddle, being able to significantly cut down on the cooking time if we want to do pizza is one thing I'm hoping to get from a griddle. For when we get pizza at a restaurant or something, I always reheat it in the toaster oven for a bit and then transfer it to a searing hot carbon steel pan with some grape seed oil to again, flash cook that bottom of the crust and it always comes out really great. Nice firm crunchy crust.

I nice addition to your french toast batter is replacing some of the dairy cream/milk with Blue Diamond banana almond milk. It also works great in various batters...muffins, pancakes/waffles, french toast etc.