Johnny Brunet

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...

Steak! Hello Friends, Cooking steak on the griddle doesn’t have to be tricky — you just need a solid game plan. In my new video, I walk through steak step by step and share my 7 best tips for getting a steakhouse crust at home. Here they are at a glance: Pick the right cut. Ribeye or New York strip are my go-tos — thick with plenty of marbling. Go thick, not thin. One thick steak (1.5–2”) is better than two thin ones that overcook. Salt only. Season simply, let it rest 30–60 minutes, then pat...

Buffalo Chicken Sandwich Hello friends, I really enjoyed this buffalo chicken sandwich on the griddle. Honestly, I like just about any buffalo chicken sandwich, but what made this one better was how simple it was. All I did was throw the chicken in a bag and dump in a can of pickled jalapeños for the marinade. That’s it. Super easy. This email is like the recipe—short and sweet. If you like buffalo chicken or just want a new, simple way to marinate your chicken before it hits the griddle,...

Fajitas! Hello Friends, I’ve had my griddle for 5 years now, and if there’s one meal I keep coming back to, it’s fajitas. I’ve probably made them 30–40 times, and I want to share 3 different ways I do them—whether you need a quick weeknight dinner or something a little more special. Easy Weeknight Fajitas Sometimes life with two little kids means I just need dinner on the table fast. I grab a pack of pre-cut steak and veggies from the grocery store, toss on some extra peppers and onions, hit...

Steak, Chicken & Shrimp! Hello friends, A month or so ago I shared my easy hibachi recipe with chicken, steak, and premade rice. This time I decided to step it up. We’ve got steak, chicken, and shrimp—and I made fresh rice the night before. Now, I’ll be honest: premade rice works fine and I don’t mind using it in a pinch. But cooled, fresh rice made the night before really does turn out better in my opinion. The key here is cooking order. I started with the chicken and steak, let them rest...

Pancake and French Toast! Hello friends, When I first started making double batches of pancakes and French toast on my Blackstone, everything changed. I realized it takes the same effort to make a few as it does to make a stack big enough to freeze for the whole week. In this new video, I’ll show you: The best way to cook pancakes in bacon grease, oil, or butter (and why they look different depending on what you use). How to freeze pancakes and French toast so you’ve got easy breakfasts ready...