Can't believe this guy doesn't have 500k subs yet. Johnny is like that cool uncle that every family seems to have. You know wise & sage type guy. The temperature importance is spot on. Keep the vids coming.
No one else I have found teachers griddle management like this guy every now the Blackstone guys will give it a throw away line, but Johnny teaches and preaches it.
I never get tired of watching the old videos I started with each time I watch it I re learn something I forgot lol And thank you for your time to share with us sir !. Best regards jamesh
Johnny Brunette; Thanks for sharing your wonderful tutorial on breakfast! So very good AND so very well-done! Very informative and enjoyable! I'm nuts for your show and am absolutely a huge fan of yours down-home manner and straightforward ways!
Tha ks so much Mike I'm so glad that you like it and find it helpful. I'm glad you think it's straightforward and down to earth. That's what I'm going for.
Oh nice! Ya I'm glad you can clarify for me. Thanks for watching and you guys got a great team this year. My cousin is just north of Ann Arbor and he's a big Lions fan too. I really like your coach. Seems like the type of guy you'd run through a wall for. Have a good one William.
I’m irrationally disturbed by the thread. I just want to grab it! 😂 This is my favorite Blackstone channel and this is another great video. Would love to see more recipe/cooking videos, too!
😂😂😂 thanks JT. I got a bunch of recipes videos but they aren't doing as well. Maybe I need to put my face in the pictures so people know it's my video 😂
@@theindyjt oh I appreciate you watching whatever videos you watch. I wish my recipe videos did better but for some reason they just don't. I"m going to keep putting them out though because I do enjoy them as well.
Great tips Johnny. Listening and hearing you say your son is 3. I started watching when he was less than a year old. I gotta find another hobby….😀😀😀😀. Keep ‘em coming.
I decided to do a breakfast sandwich today and toasting bread, heating cooked sausage, and frying eggs with melted cheese all took less than 15 mins. Love these fast and good meals on the griddle.
Johnny you have really helped me with all things griddle related. You cook like we do, nothing fancy, just good food. Thank you for your help, sense of humor and my hubby loves your beverage choices! Keep up the good work
Using Tater tot hash browns are the real deal! Done that for years and it makes adding breakfast potatoes to a dish or breakfast burrito way more doable for a quick school morning breakfast.
Appreciate your videos. Also, wish I lived in a neighborhood that I could leave my outdoor cooking tools that close to the street without fear of them getting stolen.
Thanks Mike. Ya I don't like my back patio situation at all but it's all the space I got in this tiny condo. I'm ready to buy a house but it looks like my wife and I waited too long bc interest rates are sky high now 🤦♂️. One day I'll get one
Cook home fries in the oven (500 degrees) at one inch chunks with peppers and onions (with spices) for thirty minutes. Then throw them on the griddle with weight to form crust and heat through.
Got my black stone seasoned this past summer but no covered area to use it in bad weather so I’m limited to how much I can use it now,thanks for allowing us to learn more about this stuff!
Hey Johnny. Find yourself a couple of oil misters.. They are oil spray bottles.. I didn't want to use "cooking spray" either. Oil spray bottles are awesome 😎!
Great tips Johnny. Anyone who has worked a line had to learn timing. I have a huge sheet pan that i use for prep etc. and it is a must. I gotta try the tater tots, how could they not be good. Oh and Bless you ! lol
I highly recommend the tater tots from a company called Simple Truth. I think that this is actually a Kroger store brand. The package says “Potato Puffs”, but they’re clearly tots. I like them because they don’t have any onion powder in them like just about everyone else uses. I think they do that to mask the off flavor of the sub-prime potatoes they buy. These ST tots are restaurant quality and they taste like potatoes and nothing else. They’re about $1.00 more a bag, but they are worth it. Great videos!!!!
@@JohnnyBrunet They taste exactly like the tater tots from Sonic Drive-In when they’re deep fried. Hey, I just had a thought. I wonder how they would taste if you deep fried them before grilling them. 🤔 You definitely need to try them deep fried regardless of whether you put them on the grill afterwards. They fry about twice as fast as French fries which is cool.
Great info. I’ve been BBQing for Decades 😂 & had my griddle since June & I’m still doing the “ Walk of Shame “ , yup not hard to forget something. 85 * out , man I wish it was still that nice. We have already had snow & today is 44* (7* C) & I’m heading out to fire up the griddle. 🥶🇨🇦🔥
It's getting cold here in NY too. Did some quick smash burgers this evening, around 45 out and I noticed my little 25in 2 burner shown a touch of struggle. What am I going to do when I want a philly cheese and its zero?!
I know fellas I'm not ready for the cold weather. I'm further south than both of you but not by much. I'm going to try to hold strong on my griddle through winter.
You're welcome I'm so glad that you like them as much as I do. I try to stay authentic and sometimes I worry that people think I'm over blowing the tots, but they are just that good.
Always great, and informative videos. Have a good laugh and learn something new just about every time. That is quality entertainment. Paper plates and heating up the rings good info. Sadly my griddling has been on my stove top, but I just found a griddle insert at a reasonable price to put on my Weber Kamado. I need to pony up and buy a weight and a couple of new spatulas. Still using the old one without a handle. Thinking about finishing up or drinking what I have at home so I don’t buy any beer for six weeks to pay for my griddle insert. I also find when I cook breakfast on the griddle, I get close to having a breakfast coma. It ya that good, delicious and filling. Okay, perhaps not a coma, but a nice nap instead.
Thanks for the great videos Johnny. I look forward to adding the griddle to my bbq shack and trying all this. We just had the temperature drop from 80 on Saturday to 55 on Sunday. Looks like that will be where we stay for a while now.
Very informative video Johnny !!! BUT ,, I think you forgot the most important thing the BEER !! LOL. Good job my friend. THANK YOU FRANK FROM MONTANA....
Thanks Frank!! I got your return letter by the way thanks so much for writing. If I ever get time off work and we make it out west I'll be sure to reach out to you. Hopefully you're ready for the winter out there my friend.
Howdy Johnny, I have used all of your advice to gain confidence to griddle food. Happy Little Accidents that taste great. Daughter and Grandson request this morning since the Fall weather has arrived this weekend in Ohio.... Pumpkin Spice Pancakes. Wasn't sure how about it however quite Yummy! Have A Day! ;~)
Lecithin, an ingredient in many sprays, creates a sticky non-non-stick buildup, which sucks. I switched to the Misto refillable oil sprayer filled with avocado oil. Definitely not as nice as the spray from Chosen Foods, but it's a smooth move for my wallet!
"I'm not judging you..." That cracked me up! And yea; if that spray crap is no good for your griddle - it's probably not too good for your body either, lol. "I probably should edit that out..." (But I'm on my 5th IPA and IDGAS!)😂 Love it Johnny!👍👍
Bless you for you have sneezed . The other day i want to say yesterday it was misting out side my neighbor and I was doing some hamburgers 🍔 and on his flat top.the 🔥 🔥 was going down when he was cooking he would trun the other side you and the other side would go down ?is that from the weather??our just running out of propane ❤ and do you do theses at ten am i caught one one's so i know when to chatch you again lol now i want a flat top can i have your's for my birthday 🎂 🥳 😊
*runs to the store to get the biggest bag of tots I can find. I suck at hash browns, tots look to be the answer. I haven't used my griddle for a while because it's been HOT outside. She's back in season. Really need to find a better way to level it though.
my griddle always runs hotter than I need it. I have turned off some sections but the sections that are on seem too hot. should I only turn the propane on a little bit? does that affect the heat?
I've never tried to just crack the propane. I assume you're only turning it on low, that's what I do with mine. Also I don't wait a long time to put food down. If I let it preheat for 20 min it will be too hot. So I put my food down after it gets to temp, around 10 minutes. I've had some people tell me that they put regulators on there propane tank. Again I've never done that but it's worth looking into.
Let’s talk oil on Hashbrowns. What type should I use? When I cook mine, I always end up adding more butter. Which turns out fantastic. When I add the second batch of butter, I crank up the heat, add seasonings and they get that crispy golden crust I’m looking for. I will say, NEVER use Canola oil.. ever. Tastes horrible! What do you use? Thanks for some great insight again brother! Ill cook for you and you Family one day.
I purchased the ebook from the product link, and it will not open. The file code is truly messed up. Hopefully the author is responding to these comments.
No need to apologize Mike I am probably one of the worst spellers there is. just ask my wife lol. Also it is pronounced just like the hair color and that's how you spelled it. It's french and I'm sure if I followed the family history it was spelled like that at one point but someone in America changed it. I really appreciate you watching.
