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Griddle Mistakes!

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Hello Friends,

Spring is here, and everyone’s breaking their griddles back out. I thought this was a good time to run through the top 10 mistakes (happy acciddents) I make the most on the griddle. If you’re a new griddle owner, this should help you avoid some frustrating early missteps. And even if you’ve been cooking on a flat top for a while, it never hurts to get a little refresher.

These are just the things I’ve learned the hard way—hopefully you can pick up a few tips from my happy accidents. I break each one down in more detail in the video below.

Top 10 Mistakes I Make on the Griddle

1. Temp control​
   Get an infrared thermometer if you don't already have one.
2. Cooking order​
   Put down whatever takes the longest first.
3. Rust removal​
   If your griddle gets rust it can be removed with a pumice stone, oil and some elbow grease.
4. Prep ahead​
   I'm still terrible at this, get everything prepped so you aren't running back in the house.
5. Oil​
   I like to cook and season with Avocado.
6. Warping​
   I warped my griddle when I put 5lb of frozen beef on a smoking hot 500 degree griddle.
7. Not using zones properly​
   I didn’t realize how important hot, medium, and warm zones were until I started using them on purpose.
8. Smash em' thin​
   Don't be afraid to smash your burgers down thin.
9. Melting plastic​
   The sides get hot and will melt plastic bottles.
10. Using too much oil for seasoning​
    You only need 2 tablespoons of oil for a 4 burner.

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Watch My Video:

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"You can do anything you want to do. This is your world." — Bob Ross

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​Cheers,
Johnny

If you don't have an infrared thermometer already this is my favorite one. It's a 2 in 1 from thermopro that can get you the surface temp of your griddle and the internal temp of your food. They gave me a code for 10% off to share with my subscribers. The code is Johnny10

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