Johnny Brunet

Good Morning Friends, Hey friends, I made a small change to my mushroom Swiss burger this week, and I feel like it's a lot better now. This one is basically a copycat of the Red Robin mushroom Swiss burger, but the mushrooms are what make it special. After cooking the mushrooms in a little butter, garlic, and Worcestershire sauce, I mix in grated Parmesan cheese while they’re still hot. The Parmesan melts right into the mushrooms and adds this salty, savory flavor to the burger. It's a great...

Good Morning Friends, Spring is here!!!!!!!! Well, I don’t know for sure, but it’s 60° in Ohio and I’m ready to get outside and start cooking regularly. Here’s a roundup of my 6 favorite griddle accessories after 5 years of owning a griddle. Honestly, you really don’t need much more than this to cook on a griddle. I have tons of accessories because I have a problem… but these are the six I actually use the most. Full disclosure: all links are affiliate. If you click and buy, I get a small...

Hello Friends, It’s that time of year again. The weather is finally warming up and we can break out the griddles! If your griddle has been stored away all winter, you might run into a few common issues like general cleaning, removing rust, low flame, or uneven flames caused by spider webs in the burners. Below I’ll briefly go over each one, along with a link to the full blog post if you want more details. Quick Spring Cleaning If your griddle has been sitting for a while, start with a quick...

Hello friends, So I just tried a new way of doing chicken thighs on the griddle and it turned out great. The skin got very crispy and I couldn’t believe how easy it was. It only uses a few ingredients too. I saw a bunch of people doing this in cast iron pans and thought, “Well, this might work on a griddle.” And it actually worked really well. The only downside is it takes a little longer — about 40 minutes — but other than that it’s easy and the results were fantastic. Here are the four...

Hello friends, Oh boy… we’re getting into a hot topic this week: what oil to use on your griddle. Maybe it’s not that heated in your world, but whenever I make a video about oil, I get all sorts of strong — and usually rude — opinions in the comments. So let me say this upfront: this isn’t gospel. This isn’t “the only right oil.” This is simply what I use and why. If you like something else, use it. If you’ve got solid information I didn’t cover, feel free to reply and send it my way. What I...

Hello friends, If this doesn’t bring back memories of my college days, I don’t know what will. I love a fried bologna sandwich — and honestly, I don’t make them enough. I know most YouTube cooks would rather stack a 10-patty smash burger to try to go viral, but this is my jam. Old-school diner food at its best. Nothing fancy. And let’s be honest — this isn’t really a “recipe.” Fried bologna isn’t rocket science. I’m not trying to reinvent anything here. I just wanted to share how I like to...

Hello Friends, In my email a few weeks ago I had a lot of people requesting a chicken fried rice video. I can do another one this spring but the one below is a good beginner starting point. It took a lot of trial and error over five years to get this one right This recipe got way better once I changed the five things below. This is probably my most popular recipe, and it’s definitely one my wife asks for all the time. It’s a very basic, beginner-friendly fried rice, but once you understand...

Hello Friends, Ever notice how diners can crank out perfect breakfast plates and stacks of smash burgers nonstop…but at home, things don’t always turn out the same on a Blackstone? Same ingredients. Same style of cooking.Very different results. When I bought my first griddle about 5 years ago, I assumed it would cook just like the flat tops I worked on in diners and restaurants for 15 years. It doesn’t.Not even close. And once I finally understood why, everything got easier. In this video, I...

Hello Friends, I got a ton of responses from my email two weeks ago asking what your biggest griddle questions are. The most common ones were chicken and steak, which I covered in the past two emails. The next question I got a lot was about cooking in cold weather. I’ve personally cooked on the griddle in temperatures as low as 20 degrees. Not because that’s all the griddle can handle—I’m sure you can cook in colder weather—that’s just as low as I’m personally willing to go outside, lol. The...