Johnny Brunet

Cowboy Stir Fry! Hello friends, If you’ve never made an Oklahoma onion burger before, this is your reminder of how simple — and ridiculously good — they are. It’s honestly one of the easiest things you can cook on a griddle, and it tastes way better than it has any right to. Here’s the basic recipe I used in the video: Oklahoma Onion Burger 1 pound ground beef, divided into 6 small balls Paper-thin sliced onions (a potato peeler actually works great) Salt & pepper American cheese Buns...

Chipotle Chicken Meal Prep! Hello friends, This week’s video is a little different. I tried some meal prep on the griddle and I told a story from my Bob Evans days—including the time a field mouse got into the restaurant. It’s a longer video, so I wanted to make sure you still got something useful in the email, even if you’re not into the long stuff. Here’s the quick value from the video so you don’t have to watch the whole thing: Chipotle Chicken (copycat) Chicken breasts marinated in:...

PB & J French Toast! Hello Friends, I tried two stuffed French toast ideas on the griddle this week—PB&J and a s’mores version—and wanted to share how it went. Quick notes: Used Aunt Millie’s Bake House Brioche — great for French toast PB&J is simple and always works S’mores version = Nutella + sliced marshmallows (use more than you think) Dip each sandwich ~5 seconds per side Cook at 375–400°F, about 4–5 minutes per side Rotate them around the griddle so everything cooks evenly What I...

Breakfast Hash! Hello Friends, I love corned beef hash, and I’m not above eating the canned stuff either. We have that every year at my dad’s side of the family Easter brunch. So the canned version has a special place in my heart — but I do think this version using fresh corned beef is better and worth your time. If you want the full step-by-step, it’s inside my Griddle 101 eBook. Here’s the high-level walkthrough: Heat your griddle to 375–400°F to get that good browning on the potatoes. Use...

Cowboy Stir Fry! Hello friends, I made one of my top 10 griddle meals the other day and thought I’d share. Cowboy Stir Fry is fun, flexible, and basically impossible to mess up. These are my go-to ingredients, but it’s totally customizable — grab whatever you like, or honestly just clear out the fridge and use up all the scraps. I can’t recommend this one enough. What I use: NY strip or ribeye Pre-sliced mushrooms Can of sweet corn (drained) 3 bell peppers 1 red onion Kielbasa Halved Brussels...

Cookout! Hello friends, It might be a little late in the season, but I hosted a football-day cookout on the griddle recently, and I realized how many little tricks make the day easier. Figured I’d share in case you’ve got one more cookout left in you this year — or want to bookmark this for spring. Here are my go-to tips for a smooth griddle cookout: • Prep ahead Chop lettuce, onions, tomatoes, prep sides — anything cold gets done the night before. You’ll thank yourself on game day. •...

Breakfast Quesadilla! Hello friends, Here’s a quick one I’ve been making a lot lately — breakfast quesadillas on the griddle. Start with a little oil and about 1½ cups of shredded hash browns. Square them up and let them cook untouched for 10–15 minutes at 375–400°F until crispy and golden. While those cook, throw down some maple sausage links or ground sausage. Once they’re browned, chop up six links and add ½ cup of diced veggies — onion, peppers, tomatoes, whatever you like. After a few...

McMuffins! Hello friends, This is just a friendly reminder that the old sausage Egg McMuffin might still be the best breakfast sandwich you can make on a griddle. In my latest video, I go over a few things that make a big difference when you’re cooking it at home: Fresh vs. frozen sausage patties – The frozen ones fit perfectly, but the fresh ones just taste better. I show how to smash two fresh patties together to get the perfect size. Making the patties fit – I test both sizes side-by-side...

Bacon Breakfast Burrito! Hello friends, Here’s why this breakfast burrito is worth firing up the griddle for: Bacon. It’s the base of everything. Potatoes cooked in bacon grease. That’s where all the flavor comes from. Toasting the tortilla in bacon grease. Crispy, smoky, and seals the burrito perfectly. Here’s how it comes together: Start by cutting up four slices of thick-cut bacon and cooking them on the griddle around 375°F. Once the bacon starts to crisp, slide it aside and toss on some...