PRO HIBACHI CHEF COOKS HIBACHI FRIED RICE AND WAGYU STEAK MEAL

In this video I'll be showing you how to cook a hibachi meal with hibachi fried rice and hibachi steak. The star of the show is a wagyu strip steak sent to me by Ozark Valley Beef. We teamed up together to offer you guys a 15% discount. Visit their website www.ozarkwagyu.... and use the promo code THEBACKYARDHIBACHI15!
How to set up your shakers: • Whats inside my Hibach...
Rice prep: • HOW TO PREP RICE FOR H...
Official Backyard Hibachi Merch!!! - the-backyard-h...
Essential tools for Hibachi:
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[@jeffkuipers1030]

it's currently 28 degree here in wisconsin and going to make my beef and mushroom hibachi with carrots,pea pods,water chestnuts,green onions.

[@thebackyardhibachi]

That’s commitment right there! Stay warm!

[@soopaman9271]

Excellent as usual, Uncle Roger would say FUIYOH! to this weejio.

[@jeremeywelling2245]

Should look into an infrared thermometer they are cheap and you will know exactly how hot your cooking surface is,and after awhile you will be able to tell without it.

[@sctenz]

That's a nice griddle! I've definitely given it the flirty eyes at Home Depot.

[@thebackyardhibachi]

I walked passed it like, "wassup baby grill"

[@power12wagon]

I hope you open soon your own hibachi restaurant looks delicious 😋 thanks for sharing Chef

[@GizaDog]

Wow. I was just thinking about you today because I have not seen any videos. Glad you're back.

[@thebackyardhibachi]

I'm back!

[@joesmith6972]

Absolutely love your videos. Keep them coming!

[@joe2825]

The local Hibachi place burned down last year. Thanks to you ive been making Hibachi chicken every weekend now on my blackstone. Its awesome and better than a restaurant! Appreciate the vids!

[@thebackyardhibachi]

Thank you! Im glad you were able to replicate it! This happens from time to time of the grill is accidentally left on!

[@mikedelacruz3135]

🔥🔥🔥 episode my guy! I’m always amazed with your skills and techniques. Keep em coming Brother 👊🏼😎🤙🏼

[@thebackyardhibachi]

Appreciate you!

[@clifbradley]

You're lucky. The nearest teppanyaki place near us is so massively expensive now. One restaurant burned down and hasn't been rebuilt and this new place opened and then decided to up their menu 30-40% on the most popular items like the chicken and steak combo meal or the filet and lobster meal.

[@thebackyardhibachi]

Seems to be the trend. Lobster margins are very low to begin with.

[@desertfox3860]

That was a nice cook!Thanks for sharing!

[@TJQuirk]

What an absolute art you have mastered. Love these videos. I can't wait till it warms up so I can make some of this delicious food

[@urbster1]

great cook, always admire your technique!

[@r1eke_]

really upgraded the setup its beautiful paul

[@thebackyardhibachi]

thanks!

[@SantigoHernandez-hc4wi]

Great video. Thank you from Mililani, Hawaii.

[@dixiemae5042]

First from Indiana 👊🏻💪🏻👨🏼‍🍳

[@urbster1]

Indiana here too!

[@thebackyardhibachi]

🙌🏽

[@randyhamann7865]

I was always told there's no such thing as a stupid question. So here goes. Doesn't your knife get dull quick when you cut with it on steel .thank you your channel is awsome 👍

[@thebackyardhibachi]

As long as the hardness (rockwood scale) of the steel that the knife is made from is harder than the steel of the griddle top it won’t damage the knife. If the knife’s steel is softer that the griddle it will loose its edge a lot quicker.

[@JoeyMassie]

Excellent Paul! Blackstone's loss, Loco's gain? Curious about your comparison of the two. Thank you again for another great griddle video!

[@Tyler14827]

I am curious as well. Me and my wife kept commenting on how disappointed he looked trying out the new grill for the first time.

[@thebackyardhibachi]

Loco gained 500$ bucks! I originally went to buy a camp chef 600, but this was on sale and it didn't look like anything else on the market. Comparison video coming up!

[@thebackyardhibachi]

I wasn't disappointed, I was just confused why the eggs didn't cook at 400 degrees. I was trying to get used to the height as well.

[@danmoseley8547]

Blackstone’s loss!! I tried, Blackstone wouldn’t listen 🤷🏼‍♂️! You keep posting, we’ll keep watching! Thanks Paul

[@thebackyardhibachi]

It’s ok! Thank you for trying! As long as I have you guys, I’m content.

[@jwdeepsky]

Looking forward to more on this grill! Also the eating and analysis at the end was good

[@thebackyardhibachi]

More to come!

[@Recklessness97]

So awesome. Always great to watch a master do his art! Love the videos.

[@thebackyardhibachi]

Thank you

[@ziadb.6239]

Love your videos brother! Keep them coming!

[@Bullseyeguy8]

crazy how turning on that left burner fixed your camera's exposure levels haha

[@thebackyardhibachi]

Like turning off a light switch

[@gemini_8515]

Maybe build an elevated platform for the working area of the grill to get the best working height for you

[@jcvibby]

Love your videos buddy. Congrats on the success. For SS or chrome plated cook tops what is your oil of choice? Typically about 375 degrees is a great place to stay for all your cooking?

[@thebackyardhibachi]

Thank you. I’ve used vegetable oil exclusively for both. The only time I change is if a client request healthier oil.

[@thebackyardhibachi]

The temperature will fluctuate as you cook. Vegetables will take the heat out of your grill more than say a piece of chicken will. Staying under the smoke point of the oil is preferred. 380-420

[@monsantofungaro5704]

Automatic 👍!!!

[@timgill80]

Love the vids Chef! How are you liking the new grill overall? What are your thoughts on 3 vs 4 burners?

[@thebackyardhibachi]

It a good performer, I need more time with to really tell, so far I'm impressed!

[@Rander]

amazing

[@BrakingForBurgers]

Do you notice much of a difference between the stainless steel and the rolled steel when cooking?

[@thebackyardhibachi]

Lots! I can make a whole video on this.

[@isaiahgamez2461]

Hey how is Mike doing is he a chef yet ?

[@thebackyardhibachi]

He’s at a restaurant now getting experience inside the kitchen.

[@I_am_the_big_dipper]

Great video! What is the brand of your griddle?

[@thebackyardhibachi]

Thanks! Loco brand, 36 inch 3 burner

[@Noctaire]

Hey Paul - what’s the mic system you’re using?

[@thebackyardhibachi]

Its the Rode go 2

[@joeyalent4974]

Paul, when you used the blackstone griddle, did you only use the 2 middle burners and leave the 2 outside burners off? Thanks

[@thebackyardhibachi]

Yes.

[@joeyalent4974]

@@thebackyardhibachi cool, thanks

[@helloneighbor11]

​@@thebackyardhibachiis that always the case? I usually keep 3 hot and keep one cooler or off. I may try this today

[@carlosmcneil392]

Is that regular soy sauce?

[@daryllinkugel3804]

What grill are you using?

[@thebackyardhibachi]

Loco 36 inch 3 burner with smart temp.

[@Acadian_Proud]

ERROR in the link to the Ozark Valley beef Company has a spelling error (forgot a ‘Y’ in Wagyu).

[@thebackyardhibachi]

Thank you...Fixed!