Johnny Brunet

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...

Full Breakfast Hello Friends, I’ve got another big breakfast cook for you on the griddle. If you’ve been following me for a while, you’ve probably seen me do a few of these—but honestly, it’s still one of my favorite things to make. I know a lot of you love doing big breakfasts too. Here are a few things that stood out this time: The scrape, spray oil, and wipe method In a recent email, I mentioned this technique I picked up from True North Café (a guy who used to do griddle videos). It’s...

Smash Burgers Hello friends, I know you’ve probably made a ton of smash burgers by now—and maybe you’ve even read a few emails from me about them—but it never hurts to refresh. Let’s be honest: smash burgers are one of the best things you can make on a griddle. For a lot of people, it’s the reason they bought a griddle in the first place. I probably make them more than anything else. It’s a simple recipe with just a few ingredients, but the little details matter. Here’s what I think is most...

Omelet and Eggs Hello Friends, A few months ago, I posted a video about making bacon and scrambled eggs on the griddle. Since then, some of you have asked about omelets and over-easy eggs—so I figured I’d expand a bit and share more about my technique. This video is a little different. I’m talking directly to the camera and slowing things down so you can really see the full process. The big takeaway? I always cook eggs last, and if you’ve followed me for a while, you know I keep the heat...