Rick’s Pizza on the Blackstone Griddle

pizza night i just uh browned up the ground beef and i moved the stone over here when i did it now moved it back my griddle's a little small so i got my pizza pizza dough down i put down uh good covering of virgin olive oil then i put some garlic salt down i just put more olive oil on here because i'm going to flip it in a few minutes and brown the other side and let it start cooking i'm going to put a little more garlic on here just i'll try to spice this thing up and give it some good flavor and then after it's browned up on both sides i'll put on the pizza sauce uh the oregano um and i'll tell you a little about the oregano in a minute and the q salt from naturific which i'll also take out a few minutes so i'll be back as soon as we uh get ready to turn it over great i'm excited put the pizza sauce on start in the middle and just sort of work it around and i'm a sauce kind of guy i like some sauce so a lot of times when you go to these pizza places they sort of shortchange you trying to save a buck here and there but since it's my buck anyway i can do what i want it's my pizza so i like a lot of salsa for sauce we're gonna once i get this all done let that other side continue to cook and then we're gonna put it on stone and then we're going to cover it steam it for a while let the cheese and cheese melt real well and then we'll be good cheese cheese uh my friend uh chef andrean oyster geiss suggested i use oregano so i couldn't get the greek greek oregano quick enough so i got finely cut oregano leaves and i'm just going to sort of spread it around and we're going to try to enhance the taste of this a little bit and make it even more fun so thank you andreyon for that it's been a pleasure having you as my friend and she's a very very nice lady and very pleased now also most of you know jody shepherd or those of you that are in my family know jodie shepard she owns naturific and she sent me some q-salt to try q salt is a supplement for basically pepper you don't have to add any salt to this but you just put on as much pepper as you think you might like on something and then that takes care of the pepper issue and they use it the chefs and the restaurants she sells it for restaurants all over the country she's on amazon and chefs all over the country use it for everything from mac and cheese to pizzas to smash burgers to you name it so we're going to try this and they appreciate both of them trying to help me with my recipe and trying to formulate the recipe often is a challenge in itself and let's see we'll get this mozzarella on here and i like a lot of cheese too but i got to get this thing on this stone here in a minute because i don't want it to burn on the bottom i'll turn it as soon as i get this cheese and then we'll just continue on and put put the meat and some the top layer of cheese on we'll get this cheese melting in here and which is already trying to do a little just bring this around cook the other side since this half of it is on is on this is a cooling a warm side here it's not on so here's a ground brief i browned so i'm just gonna and it's still nice and warm so it's in good shape and we're just gonna have lots of ground beef break this stuff up a little it's friday night the school's about three or four miles from here and you can hear the band marching out on the field just before the bending beginning of the game that's kind of cool that you can hear that far of course we used to be able to hear the race cars on saturday night at myrtle beach speedway but they closed it this year those rascals that thing i used to take kevin and caleb when they were little kids and they're grown now and now there's no more race track for the little kids which i think is terrible we have to go all the way to florence just to get to a a good stock car race and uh kids kids need to grow up with that kind of stuff it's fun okay that looks like a very liberal generous portion of ground beef get it all around the edges some get this thing up on the stone so it doesn't burn okay [Music] whoops here i go dropping things and we're gonna lift this right up on stone just like so now this stone is really hot i warmed it up to 500 degrees like i said to do and i'm going to move it over here on the cool side and i'm going to put another coat of i had i had to get that off of the off of the griddle because it's and i'm just putting a little layer of parmesan cheese on here just to make it more entertaining if we can add a little flavor and i'll put some more mozzarella then we're gonna put a good spray of water all the way around it and we're gonna put the lid on it and let this thing just steam for a while the more it steams the more the crust gets done and the cheese melts and that's what will make it wonderful so i think we've got a lot of cheese on here and i'm excited i'm going to let this steam for a little while so i'll be back in a little while and we'll see how this is going okay you just come check it out you couldn't stay all night but it's their house the pizzas the pizza's out it's under the steamer cover and my rowdy friends are here my neighbors across the street and they're going to be the don't you run away there's janet and there's brent and where's pat over here pat okay well anyway here's the pizza and there's beverly miss beverly let's uh let's go cut this pizza and see what kind of review i can get i'm afraid the crust on the bottom is a little too dark a little like maybe two cooked and i'm also afraid that maybe it didn't quite get done enough because it's a little thicker than i thought it was going to be so we'll see what happens here goes check that out is that nice look at that is that not gorgeous yeah i had to hold on to the corners of it i put it on the plate to try to slide off the other side of my oh crap anyway it's crunchy on the bottom maybe that's a good sign pat would you like something i like skinny drinks okay thank you so all kinds of things oh that's uh i don't know what he's getting oh boy that looks good i hope i got this right i'm so excited if i got it right well at least i got it done and it's off the grill the cheese melted that's something you have to break yours out and start making pizzas i used to make pizzas okay turned out pretty good rick's cutting his pizza pie the stir-fry yeah oh i love doing stir-fry on there really good what kind of stir fry you make you need ham with ham yeah peas and carrots and onions and whatever sauce because you know she can't have soy so she has to use gluten free what do you think folks doesn't that look delicious looks good the bottom's a little burnt but i had to to get the dough done so that means that may ruin the taste altogether there's one for somebody thank you hey i hate i got it a little too done maybe i overkilled it somebody that's hot the grill is hot yeah okay here we go so i have a pizza stone you mean i could just put that in the barbecue and it would cook i'm gonna set my chair this beverly now i i'd like your honest opinion and again i'm not responsible for any of the comments i'm going to move the camera so bear with me i'll go slow so i don't jerk you all around the room there's brent he's looking at it like well i don't really he's smiling that's not a good sign first bite thank you you're welcome let's see here first bite's really good very good first bite's good friends everyone brett that's pretty good is the crust on the bottom is it a little burnt no okay supposed to be okay we'll get it sorry miss we'll get pat miss pat's evaluation very good are you sure yes i am very good because you've got a hundred thousand people looking at this video so if it's not good they're gonna be following my recipe that's really good how about the outer parts in the center is it okay yes very good you made the crust from scratch no i bought it in publix yesterday they sell it over there about in the bread section by the deli and they've got they've got a refrigerated section right at the end of the dairy over by the the deli part and they have both the roll which is folded that's already rolled out or they have it in the big balls you got to roll that one mm-hmm that's good goodbye we could just order pizzas over here go ahead and say okay well okay y'all i guess that it was a success mike thumbs up how much do you charge by the ounce of the ground beef miss beverly very good okay well there you go one more successful attempt at uh making a bill on the griddle and miss beverly's not having to cook in the kitchen very much at all and a little feedback on the on the lobster tails last night the 53rd anniversary dinner that was decadent i mean that was just beyond belief how good it was you all take care have a great day god bless later you

Channel: Rick Rogers

Views: 5,215

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Id: A5DwBiCrjeM

Length: 14min 4sec (844 seconds)

Published: Fri Oct 30 2020