Johnny Brunet

Hello Friends, Hot dogs on the Blackstone are about as simple as it gets. Throw them on at around 375° and just keep them moving—you’re basically the manual roller machine like at a gas station. But there are a few easy ways to make them better: Add peppers and onions right on the griddle Wrap them in bacon for simple street dogs Cut slits or butterfly them to get more sear and make them look better One thing I like to do is a small water bath on the griddle. You can warm the dogs up in there...

Hello Friends, I had nearly 1,000 griddle owners fill out my survey, and I wanted to share a few quick takeaways with you. Here are the #1 answers from some of the biggest questions: Best oil to cook with: Avocado oil Best oil to season with: Avocado oil Favorite accessory: Spatula Most overrated accessory: Dome & Egg Rings Best recipe: Smashburgers Most overrated recipe: Smashburgers Biggest pro of owning a griddle: Versatility Biggest con of owning a griddle: Cleaning Some of these probably...

Hello Friends, I’m trying to conduct a survey of griddle owners to figure out what people actually struggle with and what people actually use when it comes to things like accessories, oils, cleaning, covers, and all the other stuff that comes with owning a griddle. Obviously I have my own opinions on things and I share them in videos and emails, but I think it’d be interesting to hear from everyday griddle owners and not just some guy on the internet. What do regular people actually do?What...

Hello Friends, Chicken fried rice is one of my favorite meals to make on the griddle because it’s simple, feeds a crowd, and is just a lot of fun. I've changed my recipe over the years. This is my most current version with my best tips. Here are the 7 biggest tips that help my fried rice turn out better every single time: Get your griddle around 400–425°You want it hot enough to cook well, but not so hot that everything burns once the food goes down. Season the chicken with just salt and...

Hello Friends, If your griddle is rusty or the seasoning has gotten rough and patchy, I want to save you some money. I recently tried the Blackstone restoration kit, and honestly, I wouldn’t recommend it. The chemical did remove some rust, but it didn’t do a great job stripping off the old seasoning. It left uneven patches of old buildup mixed with bare metal, which isn’t what most people want when restoring a griddle. The scrub pads included were also pretty weak for the job. What I’d...

Hello Friends, I’ve tried at least 300 different griddle recipes over the years—and about 275 of those turned into YouTube videos—but these 5 are my family’s absolute favorites. These are the ones we keep coming back to. Chicken Fried RiceThis one checks every box—fun to cook, uses the whole griddle, and gives you leftovers for a couple days. The biggest difference maker is using cold, day-old rice and cooking everything in garlic butter. Also, don’t skip the egg well in the middle—it keeps...

Hello Friends, Well it’s here… spring!!! I guess maybe it’s been here for a while, but we finally had a full week of nice days here in Ohio where I was out on the griddle almost every day. That hasn’t happened yet this year, so I’m pretty excited. I thought I’d send out 10 of my favorite “tips” for griddling. Most of these are recipe-specific, so they’re not about general maintenance like cleaning, seasoning, or rust. I hope they’re helpful. Smash burger without parchment – Let the burger...

Hello Friends, Spring is here, Easter is here (feels early this year, but we’ll take it), and it’s time to start using the griddle more again. These aren’t your typical fast-food breakfast burritos—they’re better. I’ve bulked them up with hash browns and mushrooms, and adding salsa right inside the burrito makes a big difference. I like to make a big batch and freeze them so I’ve got an easy breakfast ready to go during the week. It’s simple meal prep that actually pays off. Just don’t...

Good Morning Friends, Hey friends, I made a small change to my mushroom Swiss burger this week, and I feel like it's a lot better now. This one is basically a copycat of the Red Robin mushroom Swiss burger, but the mushrooms are what make it special. After cooking the mushrooms in a little butter, garlic, and Worcestershire sauce, I mix in grated Parmesan cheese while they’re still hot. The Parmesan melts right into the mushrooms and adds this salty, savory flavor to the burger. It's a great...