Temps. Remember that an infrared thermometer shoots a beam in a cone that gets larger with distance. The further away you are from the source, the larger the surface area being checked. You had 360 on the left, but it's also the closest shot you took. The right-most check was further away and you probably got the bacon included in your temp check. Bottom line, the closer you can check a surface the more accurate and infrared will be. I only learned this recently myself.
Thanks Tony I never really thought about it that way but it does say that right on the side of the thermometer. I'm going to have to start getting closer and make sure I'm not getting food in the temp reading. I really appreciate the heads up man.
The griddle GOAT, I’ve learned so much already watching your vids and after getting my blackstone last weekend I’ve made smash burgers and cheesesteaks, both turned out awesome. Next on my list is this breakfast coming this weekend 👊🏻🍻
Love your low key talk accompanying your cooking, and how you keep a close eye on your temps. It makes me want to get going on the outdoor griddle. I want to be an expert like you but I seem to forget everything when I get outside. I think your continuous talk will help me!!!
Thanks man. I'm certainly not an expert just a guy who does it a lot. Prepping everything ahead is half the battle. And I'm still bad at doing that sometimes lol
Thank you AGAIN! Really appreciate your straight forward, informative presentations. Great no-nonsense video(s) shared from your experience. The heat inconsistencies were puzzling at first but it's comforting to know you have variations too - just something we have to learn about with our individual griddles.
You are very welcome thank you again for commenting. Yes the heat inconsistencies are strange and something that I guess is just part of outdoor griddling. That's why I hesitated so long to post a video about temps. I wanted to be able to give a definitive straight answer on how to get you're griddle to temp but that doesn't exist. I guess every griddle is just different and you gotta learn yours. I'm glad this was helpful bc I was trying to just be as honest as possible. Appreciate you watching.
Cheers for the heads up in temp info. Just got back from weeks work away and my new thermo temp arrived. Can’t wait to make breakfast tomorrow. Eating other peoples stuff all week in hotels and bars. I wanna cook. Thank s for the inspiration and the honest walk through guides. 🙏🏻👍👍
Hello John from Toronto, Ontario Canada 🍁 🇨🇦 Great video!! Taking it slow gives someone like me a good look at making breakfast on the griddle. Showing the temp ranges is a good touch, and makes it easier to visualize as I attempt my hand at the griddle. Once again thanks, and great work! 😃👍
Hello Edward, Thanks so much I'm glad you liked the video. I hope it was helfpul and you were able to make a great breakfast. Just remember it gets easier each time so keep at it. Also like I said in the video the temperatures help out a lot. I really appreciate you watching my friend.
I'm about to buy my first griddle BS 36". Im very excited. I am watching your videos and seeing that there are things you do naturally while cooking and cleaning, that look like goods habits. Thanks for your videos :)
If using frozen home fries squirt some water under the dome to cook faster or throw in the fridge the night before. Home fries: salt, pepper, chili powder, paprika and small amount of ground sage. The sage works so just try it. If you want fresh home fries cut 1/2 in potatoes, onions and peppers. Toss in oil and throw on a sheet pan for @500 for 30 minutes. Flat top those and they crisp up great.
Great video. I enjoy and learn from all of your video's. Got my Griddle last week and we are really enjoying it. Thanks for taking the time and sharing.
Hi James, congrats on the new griddle man and I'm glad you are enjoying my vidoes. I really appreciate you watching and don't hesitate to ask if you have any questions, I don't mind answering them.
I like how you used your infer-red gun to check temp. You were cooking, not just making a video, but explaining your thought process on why you do this and that. I have two burners and always cook my bacon on the left. That was a lot of good bacon there.
Thanks Kenny, my bacon usually ends up on the left too and I don't know why haha. I'm glad you liked the video and thanks for watching a frequently commenting, I really appreciate it.
Just found your channel! I'm loving it. We are going to buy a griddle. Allll of the food I've watched look amazing. Thank you kind sir! Oh and that boy of yours is beautiful!!! Thanks much!
Thanks Laura I'm glad you like my videos and thanks for the compliment about the food that's very nice. That's exciting you guys are going to buy a griddle I hope you enjoy it as much as I enjoy mine. I answered your question about the insert for a grill but if you have any more questions just let me know while you make your decision. I think all the different brands make fine griddles the main question you need to answer is how much do you want to spend and how big do you want it to be. Also if you look on Facebook marketplace and craigslist you can find used rusted ones for cheap. All you gotta do is scrape it down and reseason. That's where I got my 22 inch and I got a video about getting the rust off. Thanks for the compliment von my son, he takes after his mother 😁
Great job I've cooked up a lot of different creations on a road trip but it's hard to do it all at once I think knocked it out. You probably learned a lot working at Bob Evans
My Blackstone is on the way and I gotta say, one PERFECT use I already see for it is bacon...it'll be SO nice to leave all the smoke and grease spatter outside!
Awesome video! I've been avoiding using my Griddle for the first time, but this motivated me to get some breakfast going this weekend for the family! I'll have this video on repeat if you don't mind haha.
What's up Uncle Buck! I was just up there yesterday visiting a friend by Minerva Park. You might have heard me talk about working at Noon Evans in my other vids, I was at the one on 270 & route 3 for a few years. Thanks for watching neighbor.
great video. MY only issue is frozen potatoes. i'll bake a bunch of russets the day before, cut them up, add whatever you like and make great diner style home fries in short time. MY personal preference is sauteed onion, spg and paprika. yum.
Thanks Johnny, been watching a bunch of your videos, going to do a breakfast tomorrow. Thanks for all the content, I learn a lot every video. My 4 burner black stone has similar temps, left is hottest, far right burner lowest of the four. My current hypothesis is that at least on my griddle the left burner is closest to the propane tank, more pressure going to the closest burner….
Hey thanks so much for watching my videos and I'm so glad that they are helpful. Yes I totally agree with your hypothesis, that's how mine works and I always assumed it was because of the burners distance from the tank. I almost always do my eggs on the burner furthest from the tank because it's easy to get it to 300-325.
@@JohnnyBrunet breakfast turned out great today, your recommendation to start the with all 4 burners on low and adjust as needed is a GAME CHANGER, thank you again. Only cooked about 4 meals on the griddle so far but will probably start most cooks like this, less stressful and can always crank the heat up if needed.
@@NinerK awesome I'm so glad it turned out well. That's how I start almost every cook because it's so much easier to go up rather than bring the temp down. It sounds like your off to a great start with your griddle!
Hey Matt thanks so much, I really appreciate you watching them. I'd never done any video work before I started this channel so it's always nice to hear words of encouragement. Thanks man.
@@mattdempsey8173 awesome! Congrats on the griddle and I'm sure you're chicken fried rice will turn out great! It's one of the most fun things to cook on the griddle in my opinion. Thanks for sharing.
Great information Johnny. Just found your channel a couple of days ago. I have owned my camp chef 4 burner flat top for 3 years. My flat top is hotter on the left side. I am not sure why that is. Breakfast is a favorite of course but I also like steaks, smashed burgers and nothing grills onions better then a flat top griddle. I watched your fried rice video and that will be the next thing I try. I don't eat much rice since I am a Keto guy.
Thanks so much I'm glad you liked the video. I totally agree about the onions they turn out great. If you're a keto guy check out the egg roll in a bowl recipe in the video below. I think it's keto friendly but could be wrong. Thanks for watching. th-cam.com/video/0p7VoVw4Jrg/w-d-xo.html
Great video Johnny, thanks for sharing that info! Just got my new Blackstone and have been waiting for warm weather and kids/grandkids to do a morning cook. Your video was very informative with great info!
Thanks David I'm glad you liked the video. Congratulations on the new griddle! A morning breakfast for your grandkids sounds like a great time. I hope the weather gets better where you live and I'm happy to hear that the video was helpful. I'm sure you're breakfast will turn out great.
Oh ya that bacon grease is the best. My wife doesn't like that much grease but if it were just me I'd poor those eggs right in that pile of grease lol.
Great video. I will say it kinda defeated the purpose of trying to avoid curled bacon and then placing it on the rack in curved positions lol. I keep my bacon straight, and when I lay it on a paper towel to dry, when it hardens up it keeps a straight shape. Just a little tip that works for me.
Great video! I want to purchase a griddle soon! As for the temperature difference towards the back, is it perhaps due to the cover reflecting the heat back towards the flat top? Have you tried with out the cover sitting at the back?
Thanks Marko glad you liked it. Ya it could be reflecting off the cover. I have cooked without the cover and it still seems a little bit hotter in the back.
There is a way to calibrate each burner it’s on the valve there’s a little screw you might have to Google that to get the info but you can get your temperatures closer to what you wanted them to be from one bar to the other
Start the bacon on a cold griddle and flip often. That is the best way to prevent curling. The bacon curls because the side that’s cooking is shrinking and the top side isn’t.
Thanks Johnny, just got a griddle and I’m learning a ton from your videos! I’m also in Columbus, so looking forward to learning if/how you use the griddle in the winter as well. I did pick up one of those puck thermometers, seems like mine reads substantially lower than infrared. How about yours?
Hey Neighbor! Congratulations on the new griddle. I'm so glad my videos have been helpful and I appreciate you watching. Yes the puck thermometer does read a little lower and it takes longer to get up to temp. I honestly don't use mine as much as I used to. I'm basically just using the infrared gun multiple times during the cook. Thanks for watching man.
Really good video. Most other YTubers don’t say much about temperature. Very helpful. Can’t seem to find a small warming rack like you use and didn’t see it in your Amazon stuff. Mind saying where you got that?
Thanks Kit I'm glad you liked it and hopefully it helps you. Here is the link to the small rack on Amazon sometimes they have it and sometimes they don't. I really appreciate you watching, have a good one. amzn.to/3ARt30f
take a peeled potato half, half the half, slice. nuke in microwave about two minutes or so to soften. sprinkle with seasonings of choice. creole is yummy with alittle sprinkle of dry garlic. brown on flat top.
Love the videos. Music in background is annoying to me, and I like smooth jazz. Your voice comes through well though. Mic’ed up? Music softer for me. That’s a great looking breakfast. Keep bringing the videos.
Thanks for the feedback about the music Steve. I'll definitely look into turning it down in the future. I'm glad you like the rest of the video. Thanks so much for watching my friend.
►My Favorite Warming Rack: amzn.to/3yYFEfN Hey Carl that's the link on Amazon but they've been out of stock for almost a year. If you can find the nearest restaurant supply store by you and they should have them. They're wire warming rack for a 1/3 hotel pan. I hope that helps and hopefully you can find one. They work great and take up way less space than the huge 8x10 ones.
Oh that's interesting I will have to give it a try. When I was at bob evans they always added a little bit of baking soda to the scrambled egg mixture they said it made them fluffyer. I have no idea if that's true or not but I still do it to this day. I will definetly try this with pancakes too. Thanks Robert
Yes they do Johnny. One reason is they are inside whith temperature control and now wind but the main reason is that they are extrememly expensive and made of stainless steel. They take a lot longer to heat up it take about 45 minutes for the one at my current job to get to temp. However once it is there it stays at temp and holds a lot better. That's why I'm always using the termometer for my residential units in my videos. Good question man.
No Dale it's just the seasoning. It's similar to a cast iron pan where it has a black seasoning from burning off the oil. Hopefully that answers your question, thanks for watching.
►My Favorite Warming Rack: amzn.to/3yYFEfN Hey Carl here is the link but they've been out of stock on Amazon for the past year. If you have a restaurant supply store near you I'd recommend going there. They will definitely have them. Hope that helps and thanks for watching.
The reason the left side of my griddle gets hotter than the right is because that's the side the gas comes in. More pressure means more gas equals more heat.
Oh I agree if I'm inside cooking it in an air fryer is so easy and contains the mess. I'm def not going out to the griddle just to make a few strips. But if I'm making a full breakfast it's usually out on the griddle.
I regret to inform you that your cutting board is dead. At least it looks dead, anyway. Looks like it stayed wet too long. I've ruined a nice board that way myself.
I know man ☹️. It'sy favorite one to present the food on for videos, I don't even cut on it. But I keep lying to myself saying "it's not that bad" haha. I just need to send it to the wood chipper and get a new one.
This one is the full cook to help brand new griddle owners learn how to use the griddle. That's why I put "start to finish" in the title. I have a shorter one you can check out here. Thanks for watching. th-cam.com/video/aG_zmpHKgdw/w-d-xo.html
Temps. Remember that an infrared thermometer shoots a beam in a cone that gets larger with distance. The further away you are from the source, the larger the surface area being checked. You had 360 on the left, but it's also the closest shot you took. The right-most check was further away and you probably got the bacon included in your temp check. Bottom line, the closer you can check a surface the more accurate and infrared will be. I only learned this recently myself.
Thanks Tony I never really thought about it that way but it does say that right on the side of the thermometer. I'm going to have to start getting closer and make sure I'm not getting food in the temp reading. I really appreciate the heads up man.
@@JohnnyBrunet good video
This is a very relaxed breakfast video especially with the Charlie Brown music and using a calm voice, I almost fell asleep just watching.
Thanks, I hope that's a good thing lol.
The griddle GOAT, I’ve learned so much already watching your vids and after getting my blackstone last weekend I’ve made smash burgers and cheesesteaks, both turned out awesome. Next on my list is this breakfast coming this weekend 👊🏻🍻
To limit bacon curling it also helps to wait until it’s room temp.
Oh I did not know that thanks for the tip!
Great video as usual. The rack idea as a warmer and holder is amazing! What a great additon that has been to my griddle.
Thanks! Ya the rack definitely helps out a lot
I love how your presentation is usually on a cutting board. Looks delish.
Thanks so much F Wooten. I had a few laying around so figured why not use them. I appreciate you watching and commenting.
Love your low key talk accompanying your cooking, and how you keep a close eye on your temps. It makes me want to get going on the outdoor griddle. I want to be an expert like you but I seem to forget everything when I get outside. I think your continuous talk will help me!!!
Thanks man. I'm certainly not an expert just a guy who does it a lot. Prepping everything ahead is half the battle. And I'm still bad at doing that sometimes lol
Really enjoy your videos, and your sense of hummer. I'm guessing that means we're both sickos!😁
Thanks Jim, yes if you're sense of humor is similar to mine then you may need to talk to someone 🤣🤣🤣🤣. I appreciate you watching my friend.
Thank you AGAIN! Really appreciate your straight forward, informative presentations. Great no-nonsense video(s) shared from your experience. The heat inconsistencies were puzzling at first but it's comforting to know you have variations too - just something we have to learn about with our individual griddles.
You are very welcome thank you again for commenting. Yes the heat inconsistencies are strange and something that I guess is just part of outdoor griddling. That's why I hesitated so long to post a video about temps. I wanted to be able to give a definitive straight answer on how to get you're griddle to temp but that doesn't exist. I guess every griddle is just different and you gotta learn yours. I'm glad this was helpful bc I was trying to just be as honest as possible. Appreciate you watching.
If you want over 100 griddle recipes plus more tips and tricks grab a copy of my ebook here : bit.ly/GriddleEbook
Cheers for the heads up in temp info.
Just got back from weeks work away and my new thermo temp arrived. Can’t wait to make breakfast tomorrow.
Eating other peoples stuff all week in hotels and bars. I wanna cook.
Thank s for the inspiration and the honest walk through guides. 🙏🏻👍👍
Glad it was helpful Steve. I hope your breakfast turns out great today. Thanks for watching.
Hello John from Toronto, Ontario Canada 🍁 🇨🇦 Great video!! Taking it slow gives someone like me a good look at making breakfast on the griddle. Showing the temp ranges is a good touch, and makes it easier to visualize as I attempt my hand at the griddle.
Once again thanks, and great work!
😃👍
Hello Edward, Thanks so much I'm glad you liked the video. I hope it was helfpul and you were able to make a great breakfast. Just remember it gets easier each time so keep at it. Also like I said in the video the temperatures help out a lot. I really appreciate you watching my friend.
I'm about to buy my first griddle BS 36". Im very excited. I am watching your videos and seeing that there are things you do naturally while cooking and cleaning, that look like goods habits. Thanks for your videos :)
You're welcome Ken thank you so much for watching multiple videos.
I like your style, that breakfast looked delicious, good job, very informative thank you for your time and effort in putting this video out there.
I appreciate that!
Nice Job with breakfast. Thanks for sharing.
Great Jazz playing in the background
If using frozen home fries squirt some water under the dome to cook faster or throw in the fridge the night before. Home fries: salt, pepper, chili powder, paprika and small amount of ground sage. The sage works so just try it. If you want fresh home fries cut 1/2 in potatoes, onions and peppers. Toss in oil and throw on a sheet pan for @500 for 30 minutes. Flat top those and they crisp up great.
Thanks for the tips Stephen. I'm going to give the sage a try, I like it on my dinner potatoes so why not breakfast.
Love your jazz music in the background! Melaney from SoCal
Thanks Melaney I thought it was different and fun to try for this video.
Great video. I enjoy and learn from all of your video's. Got my Griddle last week and we are really enjoying it. Thanks for taking the time and sharing.
Hi James, congrats on the new griddle man and I'm glad you are enjoying my vidoes. I really appreciate you watching and don't hesitate to ask if you have any questions, I don't mind answering them.
Would like to drink a Beer with this guy & learn !
Hey I'm down man.
VERY entertaining and helpful! Thanks, Johnny!! 😍👍🏼❤️
I like how you used your infer-red gun to check temp. You were cooking, not just making a video, but explaining your thought process on why you do this and that. I have two burners and always cook my bacon on the left. That was a lot of good bacon there.
Thanks Kenny, my bacon usually ends up on the left too and I don't know why haha. I'm glad you liked the video and thanks for watching a frequently commenting, I really appreciate it.
Just found your channel! I'm loving it. We are going to buy a griddle. Allll of the food I've watched look amazing. Thank you kind sir! Oh and that boy of yours is beautiful!!! Thanks much!
Thanks Laura I'm glad you like my videos and thanks for the compliment about the food that's very nice. That's exciting you guys are going to buy a griddle I hope you enjoy it as much as I enjoy mine. I answered your question about the insert for a grill but if you have any more questions just let me know while you make your decision. I think all the different brands make fine griddles the main question you need to answer is how much do you want to spend and how big do you want it to be.
Also if you look on Facebook marketplace and craigslist you can find used rusted ones for cheap. All you gotta do is scrape it down and reseason. That's where I got my 22 inch and I got a video about getting the rust off.
Thanks for the compliment von my son, he takes after his mother 😁
Now I want breakfast, at three in the afternoon. 😆
😁 thanks for watching.
Great job I've cooked up a lot of different creations on a road trip but it's hard to do it all at once I think knocked it out. You probably learned a lot working at Bob Evans
Thanks Ross, ya it wasn't my favorite job but I did learn a lot.
Good food pleases people . Well sometimes
My Blackstone is on the way and I gotta say, one PERFECT use I already see for it is bacon...it'll be SO nice to leave all the smoke and grease spatter outside!
Yes that is very nice. Sometimes I'll make a breakfast casserole for the oven then still just cook a lb of bacon outside.
Awesome video! I've been avoiding using my Griddle for the first time, but this motivated me to get some breakfast going this weekend for the family! I'll have this video on repeat if you don't mind haha.
Thanks Dan glad you liked it. I'm sure your breakfast will turn out great for your family this weekend. Feel free to watch the video as much as you 🤣
GREAT VIDEO Johnny! Learned a lot! Keep teaching us! You Rock Bro 🥰🥰🥰
Thanks Robert! I'm glad it was helpful. Appreciate you watching, keep on griddln' bro.
@@JohnnyBrunet I am griddlin and love following you on TH-cam!
@@Bob-lt5hf thanks!
Thanks Johnny
You're welcome, thanks for watching.
Thankyou love this video
You're welcome, I hope it was helpful.
It will help me and my husband he got a griddle used it one time for breakfast and it was way over done 😁😁😁so I'm going to show him your videos
@@littlemissy1669 ya there's a learning curve and they get very hot. I hope you get better results with your next attempt.
Loved it!!!
Thanks!
Not too long. Informative and it all looks great!!
Thanks!
Excellent information! Well done from your Westerville neighbor.
What's up Uncle Buck! I was just up there yesterday visiting a friend by Minerva Park. You might have heard me talk about working at Noon Evans in my other vids, I was at the one on 270 & route 3 for a few years. Thanks for watching neighbor.
Looks great!
Thanks Rod I appreciate it.
Thanks so much Rod, I know it was long so I appreciate you watching.
Nice job looks good. Keep up the good work and thanks for sharing.
Thanks for watching Larry.
great video. MY only issue is frozen potatoes. i'll bake a bunch of russets the day before, cut them up, add whatever you like and make great diner style home fries in short time. MY personal preference is sauteed onion, spg and paprika. yum.
Thanks glad you liked it! Ya left over baker's make great home fries! And I agree adding some onions is a must. Thanks for watching Malcolm.
Thanks Johnny, been watching a bunch of your videos, going to do a breakfast tomorrow. Thanks for all the content, I learn a lot every video.
My 4 burner black stone has similar temps, left is hottest, far right burner lowest of the four.
My current hypothesis is that at least on my griddle the left burner is closest to the propane tank, more pressure going to the closest burner….
Hey thanks so much for watching my videos and I'm so glad that they are helpful. Yes I totally agree with your hypothesis, that's how mine works and I always assumed it was because of the burners distance from the tank. I almost always do my eggs on the burner furthest from the tank because it's easy to get it to 300-325.
@@JohnnyBrunet breakfast turned out great today, your recommendation to start the with all 4 burners on low and adjust as needed is a GAME CHANGER, thank you again.
Only cooked about 4 meals on the griddle so far but will probably start most cooks like this, less stressful and can always crank the heat up if needed.
@@NinerK awesome I'm so glad it turned out well. That's how I start almost every cook because it's so much easier to go up rather than bring the temp down. It sounds like your off to a great start with your griddle!
I love your griddle vids
Hey Matt thanks so much, I really appreciate you watching them. I'd never done any video work before I started this channel so it's always nice to hear words of encouragement. Thanks man.
@@JohnnyBrunet thanks. I’m trying your chicken fried rice recipe for dinner tonight. Just bought a flat griddle, I’m excited.
@@mattdempsey8173 awesome! Congrats on the griddle and I'm sure you're chicken fried rice will turn out great! It's one of the most fun things to cook on the griddle in my opinion. Thanks for sharing.
Great temperature management information👍
Thanks Bobbi.
Great information Johnny. Just found your channel a couple of days ago. I have owned my camp chef 4 burner flat top for 3 years. My flat top is hotter on the left side. I am not sure why that is. Breakfast is a favorite of course but I also like steaks, smashed burgers and nothing grills onions better then a flat top griddle. I watched your fried rice video and that will be the next thing I try. I don't eat much rice since I am a Keto guy.
Thanks so much I'm glad you liked the video. I totally agree about the onions they turn out great. If you're a keto guy check out the egg roll in a bowl recipe in the video below. I think it's keto friendly but could be wrong. Thanks for watching.
th-cam.com/video/0p7VoVw4Jrg/w-d-xo.html
I already watched it. It is such a great idea. It looks great. My son would love
@@Simplycomfortfood thanks
Great video Johnny, thanks for sharing that info! Just got my new Blackstone and have been waiting for warm weather and kids/grandkids to do a morning cook. Your video was very informative with great info!
Thanks David I'm glad you liked the video. Congratulations on the new griddle! A morning breakfast for your grandkids sounds like a great time. I hope the weather gets better where you live and I'm happy to hear that the video was helpful. I'm sure you're breakfast will turn out great.
Stacks on stacks on stacks 🙌🙌🙌
😂😂 I was with if anyone would catch that.
So glad you found the little pond of bacon grease for the eggs lol I was like nooooo the bacon grease! When you cleaned it off 😅
Oh ya that bacon grease is the best. My wife doesn't like that much grease but if it were just me I'd poor those eggs right in that pile of grease lol.
You can put it on cold griddle it help render the fat slowly while it heats up
Ya I've since learned that trick Gail, it works great! Thanks so much for sharing that's a great tip. And thanks for watching.
Roll up the bacon in the package. It will help separate it. Also cut it in hall because it's easier to manage.
I've never heard the roll up tip before I'm definitely going to try that. Thanks Stephen.
That sounds like a good tip. I will definitely have to try that. Thanks.
The video some people need, cause they didnt have somone to teach them!
Sounds like a Charlie Brown Christmas!
Oh my bad I probably messed up the mic, thanks for letting me know.
Great video. I will say it kinda defeated the purpose of trying to avoid curled bacon and then placing it on the rack in curved positions lol. I keep my bacon straight, and when I lay it on a paper towel to dry, when it hardens up it keeps a straight shape. Just a little tip that works for me.
Thanks for the tip I will definitely give it a try. I appreciate you watching and commenting. Have a good one.
Nice cook, keep it up
Thanks Tom!
Also that metal stand on the griddle where did you get it from?
Great video! I want to purchase a griddle soon! As for the temperature difference towards the back, is it perhaps due to the cover reflecting the heat back towards the flat top? Have you tried with out the cover sitting at the back?
Thanks Marko glad you liked it. Ya it could be reflecting off the cover. I have cooked without the cover and it still seems a little bit hotter in the back.
There is a way to calibrate each burner it’s on the valve there’s a little screw you might have to Google that to get the info but you can get your temperatures closer to what you wanted them to be from one bar to the other
Thanks Dennis I will definitely look into that.
Start the bacon on a cold griddle and flip often. That is the best way to prevent curling. The bacon curls because the side that’s cooking is shrinking and the top side isn’t.
Thanks for the tips! I never thought of it that way but that totally makes sense.
Thanks Johnny, just got a griddle and I’m learning a ton from your videos! I’m also in Columbus, so looking forward to learning if/how you use the griddle in the winter as well.
I did pick up one of those puck thermometers, seems like mine reads substantially lower than infrared. How about yours?
Hey Neighbor! Congratulations on the new griddle. I'm so glad my videos have been helpful and I appreciate you watching.
Yes the puck thermometer does read a little lower and it takes longer to get up to temp. I honestly don't use mine as much as I used to. I'm basically just using the infrared gun multiple times during the cook. Thanks for watching man.
Go Bucks! What type of oil do you typically use?
Go Bucks Jimbo! I usually use canola. Thanks for watching.
Really good video. Most other YTubers don’t say much about temperature. Very helpful. Can’t seem to find a small warming rack like you use and didn’t see it in your Amazon stuff. Mind saying where you got that?
Thanks Kit I'm glad you liked it and hopefully it helps you. Here is the link to the small rack on Amazon sometimes they have it and sometimes they don't. I really appreciate you watching, have a good one.
amzn.to/3ARt30f
take a peeled potato half, half the half, slice. nuke in microwave about two minutes or so to soften. sprinkle with seasonings of choice. creole is yummy with alittle sprinkle of dry garlic. brown on flat top.
That sounds delicious and easy I will give it a try. Thanks!
Great breakfast cook. I don't mind my eggs with some speckels from the bacon grease!
Me neither Guy, I was just trying to em look pretty for the picture 😁😁😁
Love the videos. Music in background is annoying to me, and I like smooth jazz. Your voice comes through well though. Mic’ed up? Music softer for me. That’s a great looking breakfast. Keep bringing the videos.
Thanks for the feedback about the music Steve. I'll definitely look into turning it down in the future. I'm glad you like the rest of the video. Thanks so much for watching my friend.
Nice little tree 😜🤪
Cheers 🍻
Do you have Medicated recipes like canna butter grilled cheese 🧀
Can u provide a link on where to get that warming rack
►My Favorite Warming Rack: amzn.to/3yYFEfN
Hey Carl that's the link on Amazon but they've been out of stock for almost a year. If you can find the nearest restaurant supply store by you and they should have them. They're wire warming rack for a 1/3 hotel pan.
I hope that helps and hopefully you can find one. They work great and take up way less space than the huge 8x10 ones.
Thanks
@@carlvin8693 anytime.
John to make your pancakes brown better add a half tsp of baking soda to the batch....it works, have been using it for a couple years.....
Oh that's interesting I will have to give it a try. When I was at bob evans they always added a little bit of baking soda to the scrambled egg mixture they said it made them fluffyer. I have no idea if that's true or not but I still do it to this day. I will definetly try this with pancakes too. Thanks Robert
Question: Do the restaurant flat-tops have better temperature control across the surface than these home units?
Yes they do Johnny. One reason is they are inside whith temperature control and now wind but the main reason is that they are extrememly expensive and made of stainless steel. They take a lot longer to heat up it take about 45 minutes for the one at my current job to get to temp. However once it is there it stays at temp and holds a lot better. That's why I'm always using the termometer for my residential units in my videos. Good question man.
@@JohnnyBrunet Thanks for the info my friend.
Did you make the Domes? If so what did you use for insulation on the handle?
I did not make them. I actually got them on Amazon.
I will look for them, thanks. BTW love all your videos.
@@dbcooper1961 thanks
Where can I get a cooling rack
I got my little one from a good service supply store but they also sell them on Amazon.
amzn.to/401a7YM
Thankyou
i turn my bacon often and keep my bacon under a press to keep from curling.
Ya that's a good technique as well! Thanks for sharing.
Bacon. Little oil in pan or griddle you can use cold bacon once on the griddle turn over and they won’t curl I cut the bacon in half first
Tha ks I'm going to give that a try Migl.
Does the black stuff on the griddle top get into your food?
No Dale it's just the seasoning. It's similar to a cast iron pan where it has a black seasoning from burning off the oil. Hopefully that answers your question, thanks for watching.
@@JohnnyBrunet It acts similar to the Teflon coating on skillets but much safer. This blackening is a natural build-up instead of a chemical coating.
Where do you get that warming tray?
►My Favorite Warming Rack: amzn.to/3yYFEfN
Hey Carl here is the link but they've been out of stock on Amazon for the past year.
If you have a restaurant supply store near you I'd recommend going there. They will definitely have them. Hope that helps and thanks for watching.
Thanks
@@carlvin8693 you're welcome. Hope you find one I do love mine and it sucks they're not on Amazon.
The back might be hotter because you got the lit hanging back there no air flow
That's a good point, I never thought of that.
Griddle was looking pretty rough back in the day... bacon grease cures almost everything though!
hahah ya it sure was. It definetly needed some tlc.
try a weight really works well!
Thanks!
The music is very distracting! Good video though!
That bacon fat is great to reuse for cooking onions or any kind of veggies.
That sounds amazing I will have to give it a try PJ.
I save every drop of my bacon and sausage drippings. The best seasoning there is.
The reason the left side of my griddle gets hotter than the right is because that's the side the gas comes in. More pressure means more gas equals more heat.
I liked the music. Stay classy 😎
Thanks!
The frozen potatoes seemed to cool down the spot pretty fast
Plus your also aloud Dad jokes 😂🤣🤪.
😁😁😁
Why check temperatures and then not adjust your burners?
Just to make sure I'm haven't gone too high in temp.
What thermeter you are using to Check the heat of the griddle ? Thanks.
I got it off Amazon, I love it. It's a great way to move something off the heat when you're waiting on other stuff to finish.
amzn.to/4bC8c2e
@@JohnnyBrunet and the thermometer? Thnaks
@@atclb2356 I got that one through camp chef. My new thermometer that I like better because it's a dual thermometer is this.
amzn.to/450AAbJ
Breakfast is too damn good lol
Thanks Bryan.
I love your videos, I don't love the music. It's a distraction.
Thanks Jeff! I don't use it much at all in the newer ones.
I'll bet all of your neighbors want to come over for breakfast
Hahaha ya sometimes I see there heads poke out of the back door when I got the bacon going
Dirty eggs is a good eats when your camping,,,,,,,,,,,,just bacon anyways,,,,😍🇺🇸
I totally agree I was just trying to make em look as nice as I could fit the video. Thanks for watching and commenting.
I'm no expert but I think you need to season your griddle more often than you currently do.
great video, the music it bloody annoying tho lol
Glad you liked it, and thanks for the feedback. I've been doing less music in my newer videos.
damn dude, do you cover your grill!?! 🤑
Ya this was right before I sanded the whole thing down.
th-cam.com/video/2t1RjPjY2uc/w-d-xo.html
@@JohnnyBrunet BOOM there it is!!
@@darkspd31 ya it was looking a little rough lol. I prefer the term "experienced"🤣
once i learned about cooking bacon in the air fryer i thought id never cook it any other way... am i the only one?
Oh I agree if I'm inside cooking it in an air fryer is so easy and contains the mess. I'm def not going out to the griddle just to make a few strips. But if I'm making a full breakfast it's usually out on the griddle.
The edges have extra steel, the sides are always hotter.
I never thought of it that way but it makes sense. Thanks Tom
No Crocs allowed!!
🤣🤣🤣
I can tell your not a southerner.... 😳
(Dirty eggs) fried in bacon grease with a light toast on the eggs.😎
Great videos though!
Thanks Pete glad you liked them!
Love the videos but seriously, how do you stay so slender? I gained 3 pounds watching this!
Hahaha I'm just lucky I guess I'm realtivley tall so I think that helps lol. Thanks so much for watching.
If you like rubber the bacon is done
When bacon is hot it's still very flexible. As it sits it firms up an becomes crisp. Thanks for watching and God bless.
I regret to inform you that your cutting board is dead.
At least it looks dead, anyway. Looks like it stayed wet too long. I've ruined a nice board that way myself.
I know man ☹️. It'sy favorite one to present the food on for videos, I don't even cut on it. But I keep lying to myself saying "it's not that bad" haha. I just need to send it to the wood chipper and get a new one.
The music isn’t really necessary. It’s really annoying wheh it competes with the voice
Agreed
My god 27 minutes. Come on . The vid took longer than it took to cook breakfast.
This one is the full cook to help brand new griddle owners learn how to use the griddle. That's why I put "start to finish" in the title. I have a shorter one you can check out here. Thanks for watching.
th-cam.com/video/aG_zmpHKgdw/w-d-xo.html
My bad . I enjoyed the vid , guess I was a little impatient. You griddle guys have definitely helped out with tool , food and griddle choice. Cheers
@@MrOnering no problem man I appreciate you watching and wasn't offended. Cheers buddy!🍻
you have to season it, it is called a blackstone
I fuckin love these videos. I can’t wait to buy a griddle and try all this stuff.
Thanks Kay glad you like them. They are a lot of fun to cook on I hope you do end up getting one. I appreciate you watching.
@@JohnnyBrunet it’s great stuff sir, thanks for making this content!