my mom loves u

you sound like mark normand

You don’t need to rest them they are already cooked

That doesn't even look good. Im not big on frozen peppers and onions though, i like a little crunch. Tgsnks for the review!

Is the tortilla corn or flour?

Made these tonight. Other than kind of smashing my tater tots, dinner turned out really good. This one is a keeper! 👍🏻

Worked like a charm thank you

Be careful because the Better then bouillon is soooooo salty you better not add any extra salt. A cheap can of chicken broth works better and is less expensive.

Use a toothbrush

Can I cook other kinds of fish fillets on the Sizzle? ____

I definately have to do sous vide! Looks delish too!

Looks delicious

Mine was low flame. I did exactly this and I was back in action! Thanks!

Would absolutely obliterate this

looks damn good

Thank you for this. I just tried it and they are delicious.

You did a good job on your communication skills, however, you said you’re gonna take temperatures of the meat two different times in the process. You never took it once. Nor did we ever see what the steak looked like it was cut in half.

Late to the party. Thanks Scott...

Another good one! Thanks! Tale care

Hey Scott I just watched your video on making ribs in the Blackstone .i need to know how many minutes on each side and what temp side the ribs when they are done. Get back to me asap thanks Nick

Thank you

I tried, my family loved it. Thank you so much

Nice job Scott! My husband makes our own maple syrup, it takes about 40 gallon of maple sap to make 1 gallon of syrup and is delicious!! Definitely going to try this. I sous vied (spelling?) a couple of pork chops after your last video and they were so tender, we loved them. Keep the recipes coming! Take care! Jeanne

The glaze looks amazing

Looks delicious

I have to do this on every cook 🙈 if not i barely get fire 🔥

Thank you for saving breakfast!

I have the machine and I love it. What I don't like is that I drop the chicken juices in the rice. It happened to me the first time and I discarded the rice because it only tasted like it and it was very salty and unpleasant. I ask you, what is the right temperature to know that the chicken is ready?

You need to put more salt and condiment.

Scott I thought you always said you didn't like raw steak

Looks delicious.

Bologna & Red Onion w/mayo!!

Great video!! You’re amazing!

great video, what is difference between speedi meals and steam and crisp?

Great recipe, TY!:))

Thank you for this video sir ive been using my blackstone for years and thought that was normal 🙏

Mmmmmmmm, That looked really delicious and super easy to make, I really like that. I will definitively have to give that a try. Take care and stay safe.

Mmmmmmmm, That chicken looked absolutely delicious and so easy to make, I really like that. I will definitely have to give that sauce a try. Take care and stay safe.

Mmmmmmm, That wrap looked delicious and super easy to make, I like that. I'll be making your chicken, rice and soup recipe in my Combi tonight. Good luck with your A1C and the diabetes. Take care and stay safe.

So, would you increase the water from 3/4 cup to 1 cup? I love this recipe, use to do it all the time in the oven or my slow cooker. So yummy - PERFECT comfort food ♥ UPDATE: I made this tonight. Used 1 cup of rice and 2 cups of water. Used broccoli (it is what I had on hand). The last 10 minutes, I put tube biscuits on the tray on level 2. Both came out FANTASTIC!!!! The rice was just right. Thank you again for making this video. You helped me revive a fav recipe of mine for the Combi.

Looks delicious

Thanks Scott!! I have not tried this process yet. Looks like it is incredibly simple. Gonna try it for sure! Very hot here in NH, I hope you are comfortable wherever you are!! Take care! Jeanne

I’m going to try it your way. I cooked ribs tonight and burned the back bones. We could eat the meat but the bone part was black. I had the heat from one burner but kept that one on high. Fortunately the meat side tasted good.

I can't wait to make this, Scott. Thank you.

Thank you. I've owned my Blackstone for two years and cook on it four times and had same issue. It would get hot after a while ,put food on and as heat transfers into food griddle would loose heat and couldn't catch up so food basically stopped cooking. Noticed flame is always low. We've waisted time,food, and money on this thing so I just stopped using it and has sat for two maybe three years now. I started trying to season and cook on it again and remembered why I stopped using it, as it was doing low flame again. Figured regulator may be trash but going to try this. I've tryed disconnecting and staring over with some results. Hopefully I can get it to flame next time if not I was think I might need a new regulator. Very agervating.

My suggestion is a big chopped onion and 3 stalks of celery chopped fine. Pressure cook everything you had plus the above minus the cabbage for 10 mins then stop open add cabbage and pressure cook 3 more minutes. Cabbage doesn’t take as long as the meat and potatoes. Your soup looked tasty thanks for sharing. I enjoy your videos. I was just saying my suggestion I’m not trying to be a kill joy but I cook cabbage all the time several different ways for recipes. I love my Ninja Foodi I have 2 one in my sticks and bricks and one in my Motorhome.

My son has type 1 - Ill be saving this recipe thank you

Yum

Yes, I understand the bad A1C reading. I was in the 9 area and am now down to 6.6. changed medicine a little and started watching the carbs more. I watch Barett Pastor UTube channel, she use to follow the WW system but changed over to watching carbs too. She has great recipes for low carb also. I will be watching for your recipes to help me in my journey. It does help just to take a walk for 10 or so minutes twice a day.

Looks delicious.