I rocked out a Blackstone breakfast in the garage because the temp was -20 outside in Wisconsin. I was worried about the garage getting smoked out but to my surprise it was not bad at all. Thanks for watching.
I know I'm late to the party, however, I'm still grateful to have found you! Thank you for letting us all join you in the garage on a freeze day. Butter and patience. 🙂
I wondered about your channel name, and when you said it's -20° outside in Northern Wisconsin, I'm like yup, I gotta pick this channel up. 👍Besides, I like watching cooking channels too. I'm east central Wisconsin.
Weeks ago I just barely got my Blackstone and I'm taking lessons from you I think you're doing a wonderful job thank you for your inspirational an awesome videos. Your tutorial on hash browns is just out of this world but I think you need more butter my opinion only.
You might try avocado oil for cooking. 520F smoke point. And Pam 400F for seasoning when done cooking. You will have less problems with the black needing to be cleaned off before the pancakes or eggs. When you start it up next time heat the Pam till it quits smoking. I think it works very well on mine. Respectfully, Kevin
In a chow hall, you will clean the griddle right down to the shinny metal after each meal! Everyone has their own method, tricks to do it quickly, I just remember finishing off with a few butter pats which put a beautiful low shine glow to the grill and brings out the swirls if you cleaned it in a swirl pattern.
Grey job! I totally get having restaurant background and missing the comradary and rush. It is hard to got out to eat and get a totally satisfied experience. Service front both front and back of the house isn't what it used to be. Enjoyed the video
Onions and tomatoes with a hint of garlic would go with your breakfast meal.....Veggies. I love veggies cooked on a flat top. Doesn't even matter what kind. That's the fun part. Coming up with different combinations.
How about making them yourself... so much healthier and cheaper too! It doesn't take a few minutes to Grate them... rinse them (yes take off the starch) Pat them DRY (that is a secret) then you have Great Healthy Hash Browns.
We have a blacktop at our lake place. It's right by the water n way too easy to get distracted but it makes the best food! We bought it used from a go cart track! A well seasoned griddle is hard too find!
what you do on these grills is have 3 different ranges of heat, one side is cooler say 200 or so, the 250 in teh middle then 350.. the egg side should always be silver, or clean steel, so you need pumice stone, follow instructions, then to clean you use oil and salt, burlap rolled up in a 6" roll then you do figure 8s in the oil and salt, squeegee off with hard card board, add more oil, squeegee off, leave that section for your eggs and omelettes, it will remain silver of you do not crank the heat too high.. you want to clean the entire grill now and again, AT LEAST SCREEN CLEAN but it's best to take down to silver with pumice stone.. your heat ranges are what makes it real dark, thats OK but not for years, it builds up and never comes off gets gummy, so clean now and again, at sambos I had to clean it all every shift then season with bacon grease and fresh rolled up burlap.. so save your bacon grease, clean the trough well then when you cook bacon trough it into a container and keep it, you can freeze it or fridge it, stores forever, best for seasoning as its high temp.. but yea have an egg/omelette zone always silver and clean, lower heat, 200 or so maybe 220 if you are fast!
Beginner style flipping.....try 'backhand' instead of 'forehand' when you flip. Trust me. Your hand/wrist/forearm are made to go 'backhand' vs 'forehand'. When you forehand it your flip stops about 3/4's the way around. Whereas the backhand just rolls it all the way, full 180. Try it...you'll love it.
Love your videos and tips! I am brand new to cooking on a griddle and about to do my 2nd cook tonight - a big breakfast. In this video, did you cook everything on low?
Fantastic my friend! I love my 36" Blackstone and yes you can cook a pick-up load of food on these things. Also thanks for the FYI on the Hungry Jack hash browns, I usually get the frozen ones but then after you open them one time they develop frost and always get a funky flavor to them. I haven't seen you in awhile, are you gonna put up a video soon? Have a great weekend brother 👍
I bought that same blackstone for my son i told about your channel. he is an avid watcher now! were from Chicago, and do you who is our favorite football team is? who ever beats THE PACKERS!!!!!
Man, I just subscribed to your channel recently, made the hash brown omelets from another video this morning and they were amazing. Trying this one next.
I have a funny story..when my youngest son was about 12, he stopped me in the hallway of our house and said, "Mom can you make me scrambed eggs, everytime dad makes them they come out brown...I felt bad for my son, yet i felt bad for my husband cause here he was trying to make our son breakfast. So to this day my son and I still laugh about it. So don't make brown scrambled eggs LOL and today my son is an awesome CHEF
Yo Dude Packer fan ? Well we are out here in L.A., since I found your channel ( and subscribed) I've been catching up on your cooks. Do you ever use that BBQ in the back ? 🤔 Nice set up for a garage. In addition to MM cakes for kids, I do some silver dollar size for the Dogs 🐕 they luv 'em. ❤ Luv the resturant story, bin there did that through college. Nothing better then closing after a crazy night & crack"in a Beer 🍺 as starting a clean up. Dude, don't scrape the Bacon greese. Just through down butter 🧈 & lots of hash browns. Lots of flavors there. 😋 Don't ever apologize for using to much Butter ! Check out Chef Jean Pierre on youtube. Guys a crack up and OMG-Butter,Butter,Butter. The secret to French cooking is Butter & Wine 🍷 thats it...enough for now...Keep up the Channel...ff 😎 p.s. ever done Cornedbeef Hash & Eggs 🥚 on that Griddle ?
So...there's no such thing as too much butter? Then I have this suggestion. When hydrating your dehydrated hash browns, don't use water. Use melted butter. More butter flavor, and there's no need to place butter on the griddle. It's already in the potatoes. They get really crispy that way!
Bacon and that sort of Breakfast was my cousins favorite it was mainly Bacon with everything. I used to joke with him that is heart attack food and he would just laugh it off. But they found him dead about four months ago he had a massive heart attack. In my view the better it tastes the more harmful it is for you. But the bad point is you would have to live on blame tasteless food to live longer and is it worth it.
Where in Wisconsin do you live? We moved to North Carolina from Solon Springs, Douglas County about 25 miles south of Superior, in 68. Dad was a Marine.
