Johnny Brunet

Sorry Eveyrone, I just sent out the email this week and forgot the video. Here it is

Hello Friends, I did this week’s video for all the new griddle owners who will be getting one come Black Friday. But for you, my loyal email followers, there are some familiar recipes and one new one: sausage tortellini. It’s so simple and came together in about 20 minutes. You do have to like Italian dressing, because that’s the main flavor. I’ve also swapped the Italian dressing for some marinara and basil, and that turned out well too. Sausage Tortellini Ingredients 14 oz package kielbasa,...

Hello Friends, I tried my hand at a copycat In-N-Out Double-Double this week. Full disclosure: I’ve lived in Ohio most of my life. I only spent a few months on the west coast after college, and I think I had one of these once. So anyone out west, let me know how I did. A couple of things make this one work on the griddle. The onions go down first, cooked in butter until they’re soft and browned, then they sit on a cooler part of the griddle to stay warm while you cook the burgers. And since...

Hello Friends, This week I want to show you my favorite way to cut chicken breast for the griddle so it cooks evenly and doesn’t dry out. It takes a little extra effort up front, but it’s worth it. Here’s the problem. A chicken breast has a thick end and a thin end. If you leave it whole, the thin side overcooks and dries out while you wait for the thick side to hit temp. (You can see this in the smothered chicken cook I did, which is in the video.) Cutting the breast into cutlets fixes that....

Hey everyone, I've made a few updates to Griddle 101: The Complete Beginners Guide to Flat Top Grilling, and I wanted to send the new version out to you. Here's what's new: New recipes In-N-Out Double Double Crispy Chicken Thighs Sausage Tortellini Video links Some of the recipes now have links to the video for that recipe, so you can watch me make it step by step before you fire up the griddle. You can download the updated version here:...

Hello Friends, This week’s video is the next one in my 5 After 5 series: my family’s favorite chicken recipes after five years of owning a Blackstone. Here’s a quick rundown of why each one made the list. 1. Crispy Chicken Thighs This might be the easiest recipe you’ll ever make on your griddle. Start the thighs skin side down on a cold griddle, keep it on low, and let them cook in their own rendered fat. It takes about 30 to 35 minutes, but you get crispy, golden skin and a juicy middle. 2....

Hello Friends, No long video this week, just a short one above with some smash burger tips. I also want to talk about griddle sales right now, in case you’re thinking about upgrading. First, the tip. If you don’t have parchment paper to smash your burger down, you’ve got a couple of options. -You can use a coffee filter. -Or you can sear the ball for 30 seconds, flip it, and smash down on the seared side. Because you’ve seared it a bit first, it shouldn’t stick. This works with a smash burger...

Hello Friends, When I first got out of college, I worked as a manager at Bob Evans. I didn’t love that job, if I’m being honest, but I did love cooking breakfast on the flat top. That experience stuck with me, and it’s a big part of why I bought a griddle years later. Now, making a big breakfast for my family on a lazy weekend morning is one of my favorite things to do. After 5 years and over 100 breakfast cooks, here are our top 5 family favorites. 1. Upgraded Challah Bread French Toast This...

Hey friends, If you remember I surveyed over a thousand griddle owners a few months ago, and the same two problems kept coming up: temperature control and cooking order (how to get everything done at the same time and still hot). So I made a video covering both. Here's the quick version: TEMPERATURE CONTROL • Get an infrared thermometer. The knobs don't tell you much. "Medium" on a 2-burner isn't "medium" on a 4-burner, and Ohio in the fall isn't Texas in the summer. • Find your hot and cold...