I wondered about your channel name, and when you said it's -20° outside in Northern Wisconsin, I'm like yup, I gotta pick this channel up. 👍Besides, I like watching cooking channels too. I'm east central Wisconsin.
I know I'm late to the party, however, I'm still grateful to have found you! Thank you for letting us all join you in the garage on a freeze day. Butter and patience. 🙂
Weeks ago I just barely got my Blackstone and I'm taking lessons from you I think you're doing a wonderful job thank you for your inspirational an awesome videos. Your tutorial on hash browns is just out of this world but I think you need more butter my opinion only.
You might try avocado oil for cooking. 520F smoke point. And Pam 400F for seasoning when done cooking. You will have less problems with the black needing to be cleaned off before the pancakes or eggs. When you start it up next time heat the Pam till it quits smoking. I think it works very well on mine. Respectfully, Kevin
In a chow hall, you will clean the griddle right down to the shinny metal after each meal! Everyone has their own method, tricks to do it quickly, I just remember finishing off with a few butter pats which put a beautiful low shine glow to the grill and brings out the swirls if you cleaned it in a swirl pattern.
Grey job! I totally get having restaurant background and missing the comradary and rush. It is hard to got out to eat and get a totally satisfied experience. Service front both front and back of the house isn't what it used to be. Enjoyed the video
Onions and tomatoes with a hint of garlic would go with your breakfast meal.....Veggies. I love veggies cooked on a flat top. Doesn't even matter what kind. That's the fun part. Coming up with different combinations.
We have a blacktop at our lake place. It's right by the water n way too easy to get distracted but it makes the best food! We bought it used from a go cart track! A well seasoned griddle is hard too find!
Beginner style flipping.....try 'backhand' instead of 'forehand' when you flip. Trust me. Your hand/wrist/forearm are made to go 'backhand' vs 'forehand'. When you forehand it your flip stops about 3/4's the way around. Whereas the backhand just rolls it all the way, full 180. Try it...you'll love it.
what you do on these grills is have 3 different ranges of heat, one side is cooler say 200 or so, the 250 in teh middle then 350.. the egg side should always be silver, or clean steel, so you need pumice stone, follow instructions, then to clean you use oil and salt, burlap rolled up in a 6" roll then you do figure 8s in the oil and salt, squeegee off with hard card board, add more oil, squeegee off, leave that section for your eggs and omelettes, it will remain silver of you do not crank the heat too high.. you want to clean the entire grill now and again, AT LEAST SCREEN CLEAN but it's best to take down to silver with pumice stone.. your heat ranges are what makes it real dark, thats OK but not for years, it builds up and never comes off gets gummy, so clean now and again, at sambos I had to clean it all every shift then season with bacon grease and fresh rolled up burlap.. so save your bacon grease, clean the trough well then when you cook bacon trough it into a container and keep it, you can freeze it or fridge it, stores forever, best for seasoning as its high temp.. but yea have an egg/omelette zone always silver and clean, lower heat, 200 or so maybe 220 if you are fast!
Fantastic my friend! I love my 36" Blackstone and yes you can cook a pick-up load of food on these things. Also thanks for the FYI on the Hungry Jack hash browns, I usually get the frozen ones but then after you open them one time they develop frost and always get a funky flavor to them. I haven't seen you in awhile, are you gonna put up a video soon? Have a great weekend brother 👍
Love your videos and tips! I am brand new to cooking on a griddle and about to do my 2nd cook tonight - a big breakfast. In this video, did you cook everything on low?
Man, I just subscribed to your channel recently, made the hash brown omelets from another video this morning and they were amazing. Trying this one next.
How about making them yourself... so much healthier and cheaper too! It doesn't take a few minutes to Grate them... rinse them (yes take off the starch) Pat them DRY (that is a secret) then you have Great Healthy Hash Browns.
I bought that same blackstone for my son i told about your channel. he is an avid watcher now! were from Chicago, and do you who is our favorite football team is? who ever beats THE PACKERS!!!!!
Yo Dude Packer fan ? Well we are out here in L.A., since I found your channel ( and subscribed) I've been catching up on your cooks. Do you ever use that BBQ in the back ? 🤔 Nice set up for a garage. In addition to MM cakes for kids, I do some silver dollar size for the Dogs 🐕 they luv 'em. ❤ Luv the resturant story, bin there did that through college. Nothing better then closing after a crazy night & crack"in a Beer 🍺 as starting a clean up. Dude, don't scrape the Bacon greese. Just through down butter 🧈 & lots of hash browns. Lots of flavors there. 😋 Don't ever apologize for using to much Butter ! Check out Chef Jean Pierre on youtube. Guys a crack up and OMG-Butter,Butter,Butter. The secret to French cooking is Butter & Wine 🍷 thats it...enough for now...Keep up the Channel...ff 😎 p.s. ever done Cornedbeef Hash & Eggs 🥚 on that Griddle ?
Where in Wisconsin do you live? We moved to North Carolina from Solon Springs, Douglas County about 25 miles south of Superior, in 68. Dad was a Marine.
I have a funny story..when my youngest son was about 12, he stopped me in the hallway of our house and said, "Mom can you make me scrambed eggs, everytime dad makes them they come out brown...I felt bad for my son, yet i felt bad for my husband cause here he was trying to make our son breakfast. So to this day my son and I still laugh about it. So don't make brown scrambled eggs LOL and today my son is an awesome CHEF
Bacon and that sort of Breakfast was my cousins favorite it was mainly Bacon with everything. I used to joke with him that is heart attack food and he would just laugh it off. But they found him dead about four months ago he had a massive heart attack. In my view the better it tastes the more harmful it is for you. But the bad point is you would have to live on blame tasteless food to live longer and is it worth it.
![HASHBROWNS, PANCAKES AND OMELETTS ON THE BLACKSTONE GRIDDLE ] A TRUE CLASSIC CAFE BREAKFAST](http://i.ytimg.com/vi/DZQ3S6QP9GE/mqdefault.jpg)
Yes and please!!! Thank you sir for all you do!!!
I wondered about your channel name, and when you said it's -20° outside in Northern Wisconsin, I'm like yup, I gotta pick this channel up. 👍Besides, I like watching cooking channels too. I'm east central Wisconsin.
I know I'm late to the party, however, I'm still grateful to have found you! Thank you for letting us all join you in the garage on a freeze day. Butter and patience. 🙂
Awesome looking breakfast. Totally hungry now lol. Great video and great laid back voice over. Thanks man.
Nice job.
I am a big fan cooking on the griddle (cheap, easy, & convenient) whether just forbme or for the kids...always have a small 1 in my bag.
Looks really great! I enjoyed the voice over and explanations. I struggle with hash browns, it's probably due to being impatient.
Thank you for watching. I appreciate it. I will make a video just on hashbrowns.
Weeks ago I just barely got my Blackstone and I'm taking lessons from you I think you're doing a wonderful job thank you for your inspirational an awesome videos. Your tutorial on hash browns is just out of this world but I think you need more butter my opinion only.
You are absolutely the best! I hope you keep on making videos. I love to watch you.
Enjoyed it. Makes me want a Blackstone. I've got a small outdoor griddle but need a 36".
Love the Wisconsin accent, I'm from Chippewa, now in Texas.
You might try avocado oil for cooking. 520F smoke point. And Pam 400F for seasoning when done cooking. You will have less problems with the black needing to be cleaned off before the pancakes or eggs. When you start it up next time heat the Pam till it quits smoking. I think it works very well on mine. Respectfully, Kevin
That's one of the best step by step videos I've seen. Well done.
Great trick on the eggs with Pam I will try on my camp chef
In a chow hall, you will clean the griddle right down to the shinny metal after each meal! Everyone has their own method, tricks to do it quickly, I just remember finishing off with a few butter pats which put a beautiful low shine glow to the grill and brings out the swirls if you cleaned it in a swirl pattern.
This is not a stainless-steel griddle. This is a cold rolled steel griddle so the cleaning process is totally different.
Thanks for the great information on blackstone cooking. I am going to try hashbrowns and egg omlet this weekend.
Looks good 👍. More Blackstone videos please.
You got it. Thanks for watching
The weather is better in the Carolinas and you could cook for me ANYTIME. Breakfast, for three meals a day. wowsers! 👍🧡😋
Grey job! I totally get having restaurant background and missing the comradary and rush. It is hard to got out to eat and get a totally satisfied experience. Service front both front and back of the house isn't what it used to be. Enjoyed the video
Fish Fry Friday Nights in Northern Wisconsin and the U.P. are no joke!! Sure do miss em!
We love FFF up here
I just watch 2 of your videos. Thumbed up and subscribed!!☺
My Wisco brother! This looks delicious, waiting to see how you do a venison steak and eggs for breakfast now!
Onions and tomatoes with a hint of garlic would go with your breakfast meal.....Veggies. I love veggies cooked on a flat top. Doesn't even matter what kind. That's the fun part. Coming up with different combinations.
Thanks for explaining ! Great video!
You killed me 2 times...once with the great looking food but once when you scraped all that delicious bacon grease and bits into the trap lol
I thought the exactly the same thing...
KEEP that good Bacon Grease LOL
Vids are so wholesome and for some reason puts me at ease! Food looks amazing!
I worked at Friendly's. Great experience. And you totally keep the recipes. You made a new friend we me huah.
yep cold here also. i live in northwestern wi. Rice lake. just got me a pit boss griddle
Thank you. Just looking at that food makes me happy.
Excellent Cooking Thank You So Much. Delicious 🤤
i never tried them de hydrated tators and patience left in '76. Nice to have a cookout without mosquito bzzing👍🏼
I don’t hate much, but mosquitoes are at the top of that list
Great video! thanks for the tip about the eggs .
You are really skilled with that spatula, im impressed 👏🏽
If it's all u can eat breakfast at the Cafe Heaven 24/eternity u no ur at the right place and coffee too
Your cooking is Awesome need more video's please
Thanks Liz
This looks amazing. I'd love a grill like that
Thanks for you and your channel I have learned a ton
Your cooking makes me hungry, I want some and a bit more too.
Delicioso 😋!! Everything looks yummy, just subscribed to your channel!!! Wish I had a griddle, one day I will buy one!! Thank u keep up good cookin!!!
I never used these Blackstones, I always used the stainless ones in restaurants. I really enjoyed cooking on those always seems to make things easier.
That’s how I learned how to cook on a flattop as well
Thank you for sharing your expertise
started using butter and the scorch on my hashbrowns is gone!! Thanks for the great tips and the KRISPY bacon!!
Your a sadist man, it's torcher watching you cook these awesome meals and we can't get none...just cruel man, lol
Nice job, thank you for sharing
We have a blacktop at our lake place. It's right by the water n way too easy to get distracted but it makes the best food! We bought it used from a go cart track! A well seasoned griddle is hard too find!
Beginner style flipping.....try 'backhand' instead of 'forehand' when you flip. Trust me. Your hand/wrist/forearm are made to go 'backhand' vs 'forehand'. When you forehand it your flip stops about 3/4's the way around. Whereas the backhand just rolls it all the way, full 180. Try it...you'll love it.
what you do on these grills is have 3 different ranges of heat, one side is cooler say 200 or so, the 250 in teh middle then 350.. the egg side should always be silver, or clean steel, so you need pumice stone, follow instructions, then to clean you use oil and salt, burlap rolled up in a 6" roll then you do figure 8s in the oil and salt, squeegee off with hard card board, add more oil, squeegee off, leave that section for your eggs and omelettes, it will remain silver of you do not crank the heat too high..
you want to clean the entire grill now and again, AT LEAST SCREEN CLEAN but it's best to take down to silver with pumice stone.. your heat ranges are what makes it real dark, thats OK but not for years, it builds up and never comes off gets gummy, so clean now and again, at sambos I had to clean it all every shift then season with bacon grease and fresh rolled up burlap.. so save your bacon grease, clean the trough well then when you cook bacon trough it into a container and keep it, you can freeze it or fridge it, stores forever, best for seasoning as its high temp.. but yea have an egg/omelette zone always silver and clean, lower heat, 200 or so maybe 220 if you are fast!
EXCELLENT VIDEO...
Northern Wisconsin - You must be a Packer fan, right?? 👍👍👍💞💞
Those hash browns look awesome! 😄
Fantastic my friend! I love my 36" Blackstone and yes you can cook a pick-up load of food on these things. Also thanks for the FYI on the Hungry Jack hash browns, I usually get the frozen ones but then after you open them one time they develop frost and always get a funky flavor to them. I haven't seen you in awhile, are you gonna put up a video soon? Have a great weekend brother 👍
Love your videos and tips! I am brand new to cooking on a griddle and about to do my 2nd cook tonight - a big breakfast.
In this video, did you cook everything on low?
Thank you. Keep the video coming
Excellent video... what heat for hash browns?
Well done. Tried the hashbrown omelet the other day. It turned out really well. Thanks
Loved this video cause I just bought a case of dehydrated potatoes n wanted to see how its done
Hashbrowns looks great!! ✅🔥🔥
Man, I just subscribed to your channel recently, made the hash brown omelets from another video this morning and they were amazing. Trying this one next.
Thanks for the videos
Thanks for watching Mike
Look into fresh or frozen hash browns pls. Sodium Bisulfite is not good. Great vid 🙌
How about making them yourself... so much healthier and cheaper too!
It doesn't take a few minutes to Grate them... rinse them (yes take off the starch) Pat them DRY (that is a secret) then you have Great Healthy Hash Browns.
That was awesome thank you
That looks Mighty Fine and Mighty Good.
Omg your narration is amazing!! 🤣😂
Saludos my friend desde Laredo Texas. Felicidades
Hi sir, when cooking the hash browns, what temperature setting is your griddle? Hi....med/hi...low? Love the channel.
glad to see u switched to olive oil spray.
I bought that same blackstone for my son
i told about your channel.
he is an avid watcher now!
were from Chicago, and do you who is our favorite football team is?
who ever beats THE PACKERS!!!!!
OMG I watched this on valentines day by chance ong
Awesome video. What do you mean by seasoning the griddle?
I will do a video on how I season my griddle. I treat the griddle just like I would a piece of cast iron. I get very hot and add light coats of oil.
Thank you for watching.
Good tips
Thank you
Do you have a cleaning video of the blackstone?
I like your freestyle.
Abundance of legit tips
Thank for watching
Looks great!! Little chopped up green onion on those hash browns, kicks it up a notch!
Oh that’ll be good next time.
Another great dish!
Love the voice over
Where in northern Wisconsin? I grew up near rice lake
My fiancée is the one in the house who goes for the crispy bacon!!
😳😊
Yo Dude Packer fan ? Well we are out here in L.A., since I found your channel ( and subscribed) I've been catching up on your cooks. Do you ever use that BBQ in the back ? 🤔 Nice set up for a garage. In addition to MM cakes for kids, I do some silver dollar size for the Dogs 🐕 they luv 'em. ❤ Luv the resturant story, bin there did that through college. Nothing better then closing after a crazy night & crack"in a Beer 🍺 as starting a clean up. Dude, don't scrape the Bacon greese. Just through down butter 🧈 & lots of hash browns. Lots of flavors there. 😋 Don't ever apologize for using to much Butter ! Check out Chef Jean Pierre on youtube. Guys a crack up and OMG-Butter,Butter,Butter. The secret to French cooking is Butter & Wine 🍷 thats it...enough for now...Keep up the Channel...ff 😎 p.s. ever done Cornedbeef Hash & Eggs 🥚 on that Griddle ?
Where in Wisconsin do you live?
We moved to North Carolina from Solon Springs, Douglas County about 25 miles south of Superior, in 68. Dad was a Marine.
You are like me I eat hash browns almost every morning.
Looks great! How do you like dehydrated compared to frozen hashbrowns?
You broke my heart not saving that bacon grease 😬
Love your videos bud!! Griddling in Wisconsin can be challenging. How often do you releasing your griddle because of wisconsin weather?
Reseasoning
Hey can you suggest an indoor or electric Blackstone griddle?
Nice! One subscriber coming up!
What is the size, and model of your blackstone?
Just made this
They're super!
Damn I can’t but comment looks 😍🔥🔥🔥
I have a funny story..when my youngest son was about 12, he stopped me in the hallway of our house and said, "Mom can you make me scrambed eggs, everytime dad makes them they come out brown...I felt bad for my son, yet i felt bad for my husband cause here he was trying to make our son breakfast. So to this day my son and I still laugh about it. So don't make brown scrambled eggs LOL and today my son is an awesome CHEF
Also how do u empty the food waste ?
Bacon and that sort of Breakfast was my cousins favorite it was mainly Bacon with everything. I used to joke with him that is heart attack food and he would just laugh it off. But they found him dead about four months ago he had a massive heart attack. In my view the better it tastes the more harmful it is for you. But the bad point is you would have to live on blame tasteless food to live longer and is it worth it.
Love it
Looks great. What temp did you use for the hash browns?
Please, what is the exact model/type of black stone that u have and where did u purchase it???
It’s the plan Jane 36” Blackstone
Looks tasty!
If your ever floating threw northern Wisconsin hit me up. Breakfast is on me.
@@truenorthcafe5090 Likewise, if you're ever in Maine!
Where in Wisconsin? My uncle lives in Brule
We are from South Range/Superior area. small world. We love Brule
So what you do to clean it after it sat in a snowbank
I’ve had to resort to re watching your videos from r ideas and inspiration love the content wish you had some new stuff…
Where did you get your Blackstone?
U ever cook with bacon fat r anything else besides butter or pam?
Much butter 🤣😳never looks yummy 😋