Griddle 101: Ten Hacks to Improve Your Cooking

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.

1. Smash burger without parchment – Let the burger ball sear for a minute, flip, then smash so it won’t stick.
2. Fried rice egg well – Pour scrambled eggs into a well in the rice so they don’t burn or run into the grease trap.
3. Thin onions without a mandolin – Use a potato peeler to get paper-thin slices for burgers or cheesesteaks.
4. (A) Cheesesteak low and slow – Cook in the ribeye’s own fat on lower heat for a juicier result. (B) Wrap your cheesesteak – Foil at the end softens the bread and keeps everything hot.
5. Turn off a burner for eggs – Use a cooler zone (around 300–325°F) so eggs don’t overcook.
6. Easy pancake filling – Mix pudding with whipped cream cheese for a quick, simple filling.
7. Make a griddle “oven” – Use a wire rack + dome to cook biscuits or cinnamon rolls.
8. The cheesesteak flip – Put the bun on top, flip everything together, and build the sandwich in one move.
9. Onion volcano – Stack onion rings and light for a simple griddle party trick.
10. Popcorn on the griddle – Oil + kernels + dome + shaking = fresh popcorn in minutes.

If you try any of these, let me know how they turn out—or if you’ve got one I should be using, I’m always looking to get better.

Check out the video:

​

Thanks for reading,
Johnny
​
​

$20.00 Griddle 101: The Complete Beginners Guide to Griddling This e-book has everything you need to know to master the griddle. It's everything I wish someone told me when I first... Read more Get it now!

​