Johnny Brunet

Breakfast Burger! Hello friends, This started with some thick-cut bacon I grabbed from the butcher—and it spiraled into a fantastic breakfast burger. I don’t even know if this is breakfast, lunch, or dinner… but honestly, you can eat it whenever. Hash browns, griddled onions, a smashed burger, cheddar, and a perfectly cooked egg—all stacked on a toasted bun. It’s a solid reminder about cooking order too: bacon and potatoes go down first, burgers come later, and the egg’s always last. Simple...

6 Chicken Recipes Hello friends, I just released a new video with six everyday chicken recipes made on the Blackstone griddle. Nothing fancy. Nothing viral. Just the kind of food my family likes—and hopefully yours will too. Here’s a quick preview: 🍍 Pineapple Teriyaki Stir Fry – Using that Panda Express bottle from Kroger (you know the one), plus a trick to make cleanup easier. 🧀 Smothered Chicken – Bacon, brown sugar, shredded cheese, and a little tip that changed my whole griddle cheese...

Crispy Gloden Hashbrowns Hello friends, If you’ve ever made shredded hash browns on your Blackstone and they turned out pale, soggy, or stuck to the surface—you’re not alone. But once you figure out the right method, they’re actually super simple. Here’s the quick breakdown: Preheat your griddle to 375–400°F Add a generous amount of oil or butter (about 2 tablespoons per 2 cups of hash browns) Toss the shredded hash browns in the fat with a little seasoned salt (½ tsp) and pepper (¼ tsp)...

Bacon and Eggs! Hello friends, I know a bunch of new griddle owners showed up after Father’s Day (welcome aboard!), so I figured it’s a good time to slow down and go back to the basics—bacon and eggs on the Blackstone. I made a quick video walking through how I like to do it, but here’s the gist: I start by turning the griddle on low and letting it warm up for about 5 minutes. Even if it hasn’t hit temp yet, I’ll go ahead and lay the bacon down. You don’t need screaming heat—somewhere around...

Texas Toast! Hello friends, I’ve got two new breakfast sandwiches up on the website (and in my Griddle 101 ebook)! Both of them use Texas toast—and if you’ve followed me for a while, you know how much I love the stuff. It’s big, fluffy, and perfect for sandwiches, especially breakfast. The first one is a sausage breakfast sandwich topped with smothered and covered Waffle House-style hash browns and a fried egg right on top. The second is my wife’s favorite omelet turned into a sandwich: a...

Results form the Poll Hello Friends, I just wanted to say thank you to everyone who voted and replied to last week’s email. I got a ton of thoughtful responses—and I read every one. It really helped shape this video and make it more useful for everyone with a griddle, not just a list of my personal opinions. That was the goal: real advice from real griddle owners. Here’s what came out on top, counting down from #7 to #1: 7. Bring your griddle up to temp slowly Don’t just crank the heat to...

2 of My Favorite Recipes Hello Friends, So I’ve got two of my favorite recipes for you this week. If you’ve watched the channel or subscribed to the newsletter for a while, then these aren’t new to you. If you’re new here, then put this on the must-make list immediately. These are two of my top 10 griddle recipes—and they’re fantastic. Not only are they good, but I almost feel like you can only make them on the griddle. Technically, you could do egg roll in a bowl inside, but the griddle...

5 New Recipes Hey friends, I just updated my free eBook, and I wanted to make sure you got the new version — especially because I’ve swapped in what I believe are the 5 best meals a new griddle owner can make. If you’ve been looking for simple, solid meals to build your confidence on the griddle, this is it. My personal favorite from the update? The chicken fajitas. I’m loving the new marinade — super flavorful and easy. Highly recommend giving it a shot. Also, I’ve got a quick favor to...

Cheese Steaks Hello Friends, I thought I had my Blackstone cheesesteaks dialed in… until I made two simple changes that completely changed the game: Lowering the temp – I used to crank the burners to get that sear. Turns out, running the griddle around 300–325°F keeps the steak juicy and lets it cook in its own fat. Less sizzle, way more flavor. Wrapping in foil – After building the sandwich, I wrap it up tight. That quick steam softens the bun just enough and ties everything together. It’s a...