47 thoughts on “Dinner on the Blackstone Griddle | Fresh Wild Salmon, Peppers, Jalapenos, & Roasted Brussel Sprouts

    Donnie Rucker

    (December 24, 2019 - 4:08 pm)

    @ 13:43 and @ 19:03 same plate?

    212nailbender

    (December 24, 2019 - 4:08 pm)

    Dave, you still out there ? Where did you get those baking sheet handles , that was a awesome video . Just found you, loved the drywall knife trick, hey, any excuse to buy a new tool is a good one .Thanks Dave

    Norm E

    (December 24, 2019 - 4:08 pm)

    I'm hoping someone will commit here. I was told that the Blackstone will not get hot enough (cause there is not enough BTU) for a true hibachi sear.

    Scott Allen

    (December 24, 2019 - 4:08 pm)

    To my understanding You mentioned in a prior video your from Melbourne, FL. I like watching your videos, so Please be safe with Dorian slowly approaching and bring that griddle inside to protect it. So food is so delicious!

    David Reynolds

    (December 24, 2019 - 4:08 pm)

    Where did you purchase the handles for your homemade pans. I recently purchased a 36" Blackstone and your videos have been very instructive for my griddling education. Thanks

    Zach Peters

    (December 24, 2019 - 4:08 pm)

    Does it leave a fishy taste on your griddle ?

    The Dudes Kitchen

    (December 24, 2019 - 4:08 pm)

    looks amazing

    H Trey

    (December 24, 2019 - 4:08 pm)

    you have a list of extras for your blackstone? I like the extras

    Mr G

    (December 24, 2019 - 4:08 pm)

    Don't adjust your propane regulator, check you top temp, and adjust individual burner knobs for temp – if you don't, you'll be fighting temp changes thru your cook

    Mr G

    (December 24, 2019 - 4:08 pm)

    Why cook jalapenos if you gut them? I'm from Louisiana so I don't understand that logic, but otherwise, great cook – griddle cooking gives so much flavor

    Elwyn SMITH

    (December 24, 2019 - 4:08 pm)

    Love the pan idea 1

    Paul

    (December 24, 2019 - 4:08 pm)

    Nice work!

    I NEVER get tired of brussel sprouts! When cooking them, you want to caramelize them BEFORE softening the inside of them. The reason is because they brown much better this way. If you soften them up first, you can caramelize them, but it is much harder to brown the outside of them afterwards. If you brown and caramelize them first, you will get a great maillard reaction, it adds more flavor complexity and depth of the brussel sprouts.

    My favorite way to do them is brown and caramelize them, using olive oil and high heat, right to where the olive oil is starting to smoke. As the brussel sprouts are roughly half way to getting caramelized, add diced bacon. When the bacon is about half way done, add diced shallots (white onions work too if you don't have shallots), along with sea salt and a little pepper. Mix thoroughly, then move off of high heat and / or turn off burner and cover for a few minutes to rest. This will end with caramelized brussel sprouts, deep brown on the outside, soft on the inside, but not mushy. Brussel sprouts prepared this way go really well with an excellent steak, and stand up well too it and provide a nice contrast to the beef!

    Another great way to enjoy them is to caramalize them as above, but half way through, add some agave, small bits of diced jalepenos, and good squirt of lime juice. Then, slide over to low heat side (or set burner to low heat), then sprinkle cotija cheese and cover for roughly 4 or 5 minutes, then serve. This one might sound weird, but the combination works nicely. This goes well next to carne asada or even better, a nice entrana!

    STOCKBOY7254

    (December 24, 2019 - 4:08 pm)

    Can you eat the skin if you want or is it bad for you?

    James Weimar

    (December 24, 2019 - 4:08 pm)

    Great presentation. Finally someone who notes the grill temp before and while cooking. Very organized setup and tools.

    Tyson Kilmer

    (December 24, 2019 - 4:08 pm)

    Wow Dave im currently waiting for my Blackstone to arrive and you've just added quite a bit of anticipation with this amazing vid, thanks !

    Sandra Fernandez

    (December 24, 2019 - 4:08 pm)

    Wonderful video, so many amazing ideas! Thank you 🙂

    Onlyonestinger videos

    (December 24, 2019 - 4:08 pm)

    One thing most miss in the griddle cooking, always add in some SAFETY Tips as you are cooking, When I seasoned my griddle I almost burned down my house with the hot oiled paper towels. I threw them in a plastic garbage can, and they flamed up 1 hour later because? 1, the heat and humidity that day, 2. the towels were still warm and the garbage can was OPEN to get oxygen. Also had to get onto my sister when she picked up a piece of raw chicken with my hot metal spatula and i usually pickup chicken from the plates by hand, and yes I grabbed the hot spatula and barely burned my hand. Best policy let the cook cook and dont have anyone else helping get food on and off the grill. They can however hold the plate for you when you take it off the grill. I now put my paper towels in a Metal can with a LID.

    Onlyonestinger videos

    (December 24, 2019 - 4:08 pm)

    Thanks Dave, I enjoyed your show, i will watch more

    Michelle Hsu

    (December 24, 2019 - 4:08 pm)

    Hello Dave, It's Michelle from Taste Show. Your videos are great! https://youtu.be/I4HpmRbJ_MA , https://youtu.be/NU2j5-1jZO4 , https://youtu.be/kqIILM_VKbo and https://youtu.be/XZAj9t2BaJc
    Our mission is to inspire curiosity about food and culture through positive and educational videos. We would like to upload the above four videos on our media pages and would like to provide you with more details. Please send me an email at [email protected]tasteshow.com if you are the copyright owner. Thank you very much!
    Here is our main channel Taste Life: http://www.facebook.com/TasteLifeOfficial

    S P

    (December 24, 2019 - 4:08 pm)

    Put a handle on the brick if you don't have fancy weights

    Justin Best

    (December 24, 2019 - 4:08 pm)

    Dave you made me tired with all that moving lol

    Mr. M's Class

    (December 24, 2019 - 4:08 pm)

    Once of the best vids I have seen. I just bought a blackstone and have been scouring youtube. What an excellent job. Production value was excellent, all your tools and gizmos you have made were great ideas!! Im heading to the store to buy some pans and handles lol. Thanks for the great video. Great camerawork also!! This sets the bar for griddle videos!!

    Chopper G

    (December 24, 2019 - 4:08 pm)

    One thing you didn't do. You did not scrap off the gray area underneath the outer skin. The gray area is where you get that fishy smell. But as long you pan sear the gray area, the fishy taste will me minimized.

    BSMOWaterfowl

    (December 24, 2019 - 4:08 pm)

    Great video!! Now I have much better knowledge of how to do this at my house!!

    Eating healthy

    (December 24, 2019 - 4:08 pm)

    Me all summer In Florida ! Grill grill

    Brisdad53

    (December 24, 2019 - 4:08 pm)

    Looks great… ever grill halibut on the Blackstone?

    Jason Gaspar

    (December 24, 2019 - 4:08 pm)

    Next time you do salmon cover top with mayonnaise keeps the fish moist and let's the salt and pepper and the deal melt in the fish works great and doesnt changes the fish taste

    jerro19711971

    (December 24, 2019 - 4:08 pm)

    Keep the black stone videos coming!

    Alan Thompson

    (December 24, 2019 - 4:08 pm)

    Awesome video! Like your cooking equipment mods and your explanation of everything you were doing! Keep the videos coming!

    peerinto Robinson

    (December 24, 2019 - 4:08 pm)

    Hi first time seeing you.Also i see you are cooking inside the house? Are you using gas? Got mine 4 Christmas and will setup onmy devk.

    Dang Skippy

    (December 24, 2019 - 4:08 pm)

    You didn't flip one of the peppers……………………DAMN"T!! Jk, looks great dude. Keep on cookin.

    Kay's kitchen

    (December 24, 2019 - 4:08 pm)

    Man those pans!!!!

    Brian Perendy

    (December 24, 2019 - 4:08 pm)

    cool techniques. I can use old weightlifting weights (with coat hanger in middle). 5, 10 lb. iron. useful.

    Norm

    (December 24, 2019 - 4:08 pm)

    Well was going to subscribe but noticed the comment no more blackstone griddle ?? Well i guess youtube pays you too much for the videos!!!! To move onto something else!
    Why ruin a good thing!!
    Kinda lame!!

    Fragrance Journey01

    (December 24, 2019 - 4:08 pm)

    Just got mines yesterday.Cant wait to cook on it today.

    FOETRAIN

    (December 24, 2019 - 4:08 pm)

    that's some seriously tasty looking food 🙂

    Tim Manning

    (December 24, 2019 - 4:08 pm)

    Oops you just said on the video you had created a video of your pans and lids but i cant find them

    Tim Manning

    (December 24, 2019 - 4:08 pm)

    Would you make a how to video of your pans and lids

    La Barone

    (December 24, 2019 - 4:08 pm)

    I'm not at all suprised you've moved on to Wok cooking – for steaming, boiling roasting and frying vegetables they are unbeatable provided you can bring the heat. The Blackstone looks great for a large party but it's realy not ideal for veggies unless you've got the patience (and the tools).

    Daveyhunter6

    (December 24, 2019 - 4:08 pm)

    Very nice set up , hope you don't mind but I will copy from you where did you get racks on the back side, Thank you

    Jon Woody

    (December 24, 2019 - 4:08 pm)

    is that medal all around the blackstone

    JohnMac

    (December 24, 2019 - 4:08 pm)

    love the 12" drywall knife salmon flipper!

    Vex Q

    (December 24, 2019 - 4:08 pm)

    I like the dry wall tools nice

    d2post1

    (December 24, 2019 - 4:08 pm)

    You have a lot of thig- a ma jigs

    Cat Stabon

    (December 24, 2019 - 4:08 pm)

    You need to plate it, you need to taste it. you need to recommend it. Great video.

    John

    (December 24, 2019 - 4:08 pm)

    REALLY well done. I love the gadgets (such as weights and lids) you have and mods you have done to your cooking tools. Shelves, surrounds – all very well done. Clean and efficient and everything within your reach. Thanks for sharing all this. You have helped me to see some improvements I need to make around my outdoor cooking area.

    Carl Bailey

    (December 24, 2019 - 4:08 pm)

    What it the finish internal temperature of the fish?

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