Real butter on the counter in the cooler months and margarine in the fridge all the time. Growing up in Oregon we always had butter on the counter. Here in Louisiana though it goes in the fridge in the summer.
Hi Jenkin,,, Margarine is something I had not even thought of. It makes sense though, it stays spreadable even when cold. Good idea! Thanks for watching and for taking the time to comment! -N
@@TheGriddleGuys my grandparents were in the habit of using margarine because of WWII so it was a staple in their house. But had to be kept in the fridge because of its low melting point. It becomes a soupy mess if left on the counter.
I know I already commented on this about a year ago, but I bet if you took your favorite flavor of brats, cut them in to medallions they would be great in this too.
I 100% agree. That being said, whenever I make these for the group when camping I am given very strict instructions to not mess them up. Lol. My wife/boss really really likes these and looks forward to them. Happy wife, happy life.
I do the same thing but I have put squash and zucchini and mine I make my pouches first then put everything in it but if you flip it it won't stick to the aluminum foil at all all you got to do is flip my friend Also the bag blows up if you seal it right when they're done so all you got to do is wait for the bag to blow up with air and then your potatoes are done. It's really easy.
i think using ghee would be ideal, higher smoke point and doesn't burn like butter. We made tthese in boy scouts with minute steaks, potatoes, carrots and onions, I don't remember adding butter to them as the juice from the minute steaks provided the oil and steam. Great video guys! Keep up the great wotrk!!
I was a scoutmaster for a small troop in Alabama for 15 years. One of the boys favorites was a “hobo” dinner. Cooked on the fire and included potatoes,meat, onion,and ketchup. Your video reminded me of those days.
Jack and coke for me. Trying to have less of it the older I get (drs orders) but have not been to successful yet 🙂. Baby steps. I started mixing in some water . That has to be healthier
Listen my mom kept her Butter in the kitchen cabinet got really soft in summer but I’m 63 still going strong 💪 Rock on 🤘 love you guys...we did those years ago back at camp yummy yummy 😋
We do something very similar. We add a couple sliced jalapenos, 8-10 cloves of garlic. Then when it comes off the heat after a couple minutes open and add 1 to 1-/2 cups Mexican cheese blend shredded cheese. YUM!
Sooo good. Works on pretty much any heat source you have available. Griddle has been the easiest and most consistent but coals from campfire, grill, oven , it all works for this one.
Ty Pamela. I was skeptical at first when my wife ordered it but I have to say its been awesome . I have had it for about 12 years now and its taken some serious abuse. Thanks again-J
I am planning to whip up these potatoes to go with our New Year's Day lunch of collards, Black Eyed Peas, Cornbread, and Ribs. All I have is russet potatoes so we will see if they cook up as nice as the red potatoes.
Oh and btw I grew up with butter left out and my father owned restaurants and he kept his out and I now keep mine out and I’ve survived 57 years of eating it and I love some butter. Love watching you guys. It’s hard to find someone who branches out with different recipes like you guys do. I also do I’ve started a small channel it’s G3 Georgia Girl Griddlin check it out if you get a chance. I only have handful of cooks so far and I’m not a master editor.
That is to complicated. I just dice two large unpeeled Irish potatoes into 1/2 to 3/4 inch pieces, season them and slap them on the griddle over light oil and let them cook, flipping them every few minutes. 15 minutes later on high heat they are done. I usually cover them with a disposable aluminum pan and squirt a little water under it to help steam cook them. If they start to dry out I give them a good drizzle with my cooking oil. They are great fare and easy to prepare and cook. Two large russet potatoes are enough for two to three people. I have cooked them on my 17 and 36 inch Blackstones.
The Griddle Guys I diced up onion goes well with them and a Blackstone dome really helps them cook. I had them, again last night with grilled pork chops. A squirt of water under the dome helps to steam them.
Great lookin pouch/camp potatoes, I could eat those every day. I leave my butter out all the time, it's not around long enough to spoil, also no such thing as too much butter. Also a little safety note about leaving things too close to the griddle DO NOT! leave your cooking spray close either, I did that one time and when I went to pick up the can it was so hot it blistered my fingers, aerosol cans can burst at 120° then you have hot oil sprayed all over you. Awesome video guys as always. Huge 👍
I did not but to be honest all the ones stuck to the aluminum foil are typically the ones people are fighting for. Lol. I may give it a shot tho if we can ever get back to camping again 😔
At the time there were not many options so I had to make it. Luckily now all the major players have some sort of cover that you can get. Definitely a bonus because a custom cover can easily cost as much as the griddle its covering.
The old saying, "back in my day", we always left the butter out, not the little sticks, but a 1 lb block. Also, we used it for everything and didn't last long, now adays you're frowned upon because it supposed to be unhealthy.
Awesome, guys! I like the ideas from Adam and Griddlin' Grandpa. I was always told unsalted butter had to be in the fridge. There's a reason it's in foil and salted is in paper. Once unwrapped, I leave salted (all I ever use) on the counter all the time. Keep 'em coming, guys!
I would add only one thing: Jalapenos, they are mildly spicy and add tons of flavor. Other than the peppers your recipe looks great. These videos are where I get some of my ideas on how to make boring foods (like potatos) more interesting and great tasting. Great Video too....
You guys are AMAZING and have so many awesome ideas! Got to try these really soon! Makes me want to go camping! FYI, you can leave salted butter out, but unsalted has to be refrigerated. Keep up the great work! Can't wait to see your next masterpieces! Love you guys!!!!!
Only watched a couple videos, love it so I subbed. Bought a 28" last year, had a weber and loved it but moved to apartment and could only have a gas BBQ (yuck) so looked around and bought the grill and of my lord!! Will never go back!!
Congrads on your purchase! I had a similar experience. Had a propane BBQ grill that rotted out but burners were still good so I bought a griddle Q to sit on top of it. Within a week of using it I was sold, Got the 36 inch and never looked back. Thanks for sub'ing! Cook on bud! -N
"I bought a commercial size container of it, so I don't want to throw it out because I'm too cheap" - Jeff, the guy who bought a Land Rover and likes to show it off lol.
They look awesome! I was wondering though, instead of flipping, just take them out of the foil and finish them on the Blackstone. Would allow you to crisp up the potatoes. I understand the camping aspect. Just thinking of a home recipe.
You definitely could do that. We encourage everyone to try and mix things up. I like the 1 step convenience of the pouch but your suggestion certainly sounds good as well. I know they come out great reheated the next morning, that's for sure. Ty for watching and good luck
Thank you. Truly appreciated. As far as these potatoes go, I've been doing them for legit 30 years. I may not fit the typical mold of a boy scout but that's where I got the technique for this recipe from . Was 10 years old cooking these on the coals of an open fire. We did burgers the same way. Thanks again David for the comments. -J
Been watching you guys for a while now and I like that you cook NORMAL food rather than fancy food, you know stuff that most of us cook on our Blackstone's. One thing that drives me a little crazy however is that the three of you drink using straws, kids and women use straws not grown men, just saying.
The ones that stick to the foil, for some reason we call them "rabbits", no idea why. I've got an idea for you to save a bit of prep time. You put the potatoes on the foil and seasoned them then flipped them and seasoned that side. How about throwing a bunch of the seasoning on the foil, then putting your potatoes on that? That being said, I really didn't think you could do them on the Blackstone that way. I'll have to try it.
Wow!!!! What a great idea for a fun family meal. You guys r really awesome except the guy that doesnt know anything and keeps asking if you r going to burn the taters. He should go on worst cook in America show. I'm just kidding, I'm glad he asks questions, it helps me learn. Great video!!!!!!!!
Whoa now! That guys asking is Nate.... (ME!) LOL As you saw his technique worked soooo... I guess I learned something. Thanks for watching and for taking the time to comment. :-) -N
Good video but you are making it harder than it really is. As a boy, we did this often in coals of a live fire without near as much hassle. One of the Boy Scouts main dishes when camping. (When the Boy Scout were Boy Scouts and not Snowflake scouts.)
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I am 71 years old and as many years as I can remember,butter was on the counter in a dish ,and the other3/4# was in the refrigerator.
Hi Jim, That is how we grew up as well, My mom would not have it any other way! Thanks for commenting! -N
Nice band saw
You mean my jet cigar cutter😁. Ty, I kinda have a sickness when it comes to tools. Thanks again-J
Real butter on the counter in the cooler months and margarine in the fridge all the time. Growing up in Oregon we always had butter on the counter. Here in Louisiana though it goes in the fridge in the summer.
Hi Jenkin,,, Margarine is something I had not even thought of. It makes sense though, it stays spreadable even when cold. Good idea! Thanks for watching and for taking the time to comment! -N
@@TheGriddleGuys my grandparents were in the habit of using margarine because of WWII so it was a staple in their house. But had to be kept in the fridge because of its low melting point. It becomes a soupy mess if left on the counter.
Yummmm!!
Awesome, We do the same thing the only difference is we add Kielbasa sliced up and always turns out Yummy!
I know I already commented on this about a year ago, but I bet if you took your favorite flavor of brats, cut them in to medallions they would be great in this too.
I 100% agree. That being said, whenever I make these for the group when camping I am given very strict instructions to not mess them up. Lol. My wife/boss really really likes these and looks forward to them. Happy wife, happy life.
@@TheGriddleGuys lol! Totally understand 👍👍
We do a similar recipe. No onions and peppers, but we do add cheese for the last 15 minutes or so of the cook. We call them cowboy potatoes.
Sounds great! - C
Long-term storage of butter in the fridge. 1-2 weeks use butter in the cabinet at room temp.
Somehow, this is one of the best griddle videos I’ve seen… hahahahhaha
Great comment! These taters were delicious! - C
you can try putting some onions,broken up pieces of hamburger and cream style corn in and wont have to use as much butter,turns out incredible
Sounds delicious Ron. Ty. I'm definitely going to give that a go. Thanks again-J
These guys are cool!!
We appreciate the kind words Ricky! -N
I do the same thing but I have put squash and zucchini and mine I make my pouches first then put everything in it but if you flip it it won't stick to the aluminum foil at all all you got to do is flip my friend
Also the bag blows up if you seal it right when they're done so all you got to do is wait for the bag to blow up with air and then your potatoes are done. It's really easy.
Sounds delicious Mike. Cheers-J
i think using ghee would be ideal, higher smoke point and doesn't burn like butter. We made tthese in boy scouts with minute steaks, potatoes, carrots and onions, I don't remember adding butter to them as the juice from the minute steaks provided the oil and steam. Great video guys! Keep up the great wotrk!!
Sounds delicious and easy! Thanks for the tip and for subbing! Welcome to the Griddle Guys family! Cheers! - C
I was a scoutmaster for a small troop in Alabama for 15 years. One of the boys favorites was a “hobo” dinner. Cooked on the fire and included potatoes,meat, onion,and ketchup. Your video reminded me of those days.
Very cool! Thanks Robert! Cooking on a fire is always fun! - C
Awesome what’s usually the beverage of choice
Jack and coke for me. Trying to have less of it the older I get (drs orders) but have not been to successful yet 🙂. Baby steps. I started mixing in some water . That has to be healthier
Throw some kielbasa in with potatoes ....
Listen my mom kept her Butter in the kitchen cabinet got really soft in summer but I’m 63 still going strong 💪 Rock on 🤘 love you guys...we did those years ago back at camp yummy yummy 😋
We do something very similar. We add a couple sliced jalapenos, 8-10 cloves of garlic. Then when it comes off the heat after a couple minutes open and add 1 to 1-/2 cups Mexican cheese blend shredded cheese. YUM!
Great idea! - C
I never thought of cooking a goil pouch on the griddle. It looks great and I'm doing this!
Sooo good. Works on pretty much any heat source you have available. Griddle has been the easiest and most consistent but coals from campfire, grill, oven , it all works for this one.
I love that table!
Ty Pamela. I was skeptical at first when my wife ordered it but I have to say its been awesome . I have had it for about 12 years now and its taken some serious abuse. Thanks again-J
I leave my butter on the counter in a butter dish always, 63 year old grammy!
Hey could you shake the foil bag when it’s puffed up just to get more of them carmelized ?
Yes, though they do have to sit still for a good amount of time to pick up the color so shaking would extend the overall cook time. -N
oh yeah ...making some tonight!!
Punch the holes in on the end of the foil box.
I grew up 60-70's with margarine/butter on a dish inside the plate cabinet. Always soft for the toast.
Same here. Mom always had 2 stick in a dish on the counter
I am planning to whip up these potatoes to go with our New Year's Day lunch of collards, Black Eyed Peas, Cornbread, and Ribs. All I have is russet potatoes so we will see if they cook up as nice as the red potatoes.
How did it work out Marsha?
Guys, butter out of frigid is very ok.
I grew up with butter on the counter and I am now 71 years old!
Could you not make the foil pouch larger so that you could get more of the surface area of potatoes brown?
I like your thinking and we will try that next time! Thanks Janet and thank you for becoming a subscriber! - C
Oh and btw I grew up with butter left out and my father owned restaurants and he kept his out and I now keep mine out and I’ve survived 57 years of eating it and I love some butter. Love watching you guys. It’s hard to find someone who branches out with different recipes like you guys do. I also do I’ve started a small channel it’s G3 Georgia Girl Griddlin check it out if you get a chance. I only have handful of cooks so far and I’m not a master editor.
Cheese? I make a very similar dish to this on the grill or over campfire. We add cheese and sour cream once plated.
My butter on counter for years Iam 80 still alive hate hard butter
I’ve left the butter in a butter dish for the last 50 years and it hasn’t killed me yet
I have butter out on the counter all the time. Haven’t had a death so far! 😁
This is a old Girl Scout recipe great
If you're looking for a portable Griddle check out Rocky Mountain Cookware. Great product and great people. Manufactured in the USA🇺🇸
That is to complicated. I just dice two large unpeeled Irish potatoes into 1/2 to 3/4 inch pieces, season them and slap them on the griddle over light oil and let them cook, flipping them every few minutes. 15 minutes later on high heat they are done. I usually cover them with a disposable aluminum pan and squirt a little water under it to help steam cook them. If they start to dry out I give them a good drizzle with my cooking oil. They are great fare and easy to prepare and cook. Two large russet potatoes are enough for two to three people. I have cooked them on my 17 and 36 inch Blackstones.
I am going to give this a shot
The Griddle Guys I diced up onion goes well with them and a Blackstone dome really helps them cook. I had them, again last night with grilled pork chops. A squirt of water under the dome helps to steam them.
do you have a recipe for it
Absolutely, about 2 1/2 lbs potatoes of choice, 1 onion, 1 pepper 1 stick of butter, garlic, onion powder and some salt and pepper.
Great lookin pouch/camp potatoes, I could eat those every day. I leave my butter out all the time, it's not around long enough to spoil, also no such thing as too much butter. Also a little safety note about leaving things too close to the griddle DO NOT! leave your cooking spray close either, I did that one time and when I went to pick up the can it was so hot it blistered my fingers, aerosol cans can burst at 120° then you have hot oil sprayed all over you. Awesome video guys as always. Huge 👍
Thanks Ron! Good tips! Jeff has made these camp Fire potatoes 2-3 times four us and everytime tastes better than the last. So freaking good! - C
Always try out your receipies, thanks for sharing
Hi Rose! Thanks so much for checking out the channel and leaving a comment. Nice to hear from a fellow griddler! :D
Did you try to spray the foil prior with Pam?
I did not but to be honest all the ones stuck to the aluminum foil are typically the ones people are fighting for. Lol. I may give it a shot tho if we can ever get back to camping again 😔
Salted butter is safe to leave out.
Did you make that Cover for the Griddle or did you buy it from some place and add it? Thank you
At the time there were not many options so I had to make it. Luckily now all the major players have some sort of cover that you can get. Definitely a bonus because a custom cover can easily cost as much as the griddle its covering.
How long did you let it cook for?
Roughly 15-20 minutes on each side
Ah it’s safe to keep your butter on the counter it’s soft and ready to serve easy spread not hard and cold breaking up your biscuit as you applied it
The old saying, "back in my day", we always left the butter out, not the little sticks, but a 1 lb block. Also, we used it for everything and didn't last long, now adays you're frowned upon because it supposed to be unhealthy.
Ghee ! Way too go !!
Awsome videos, where did you get that table, it's nice?
Thank you for commenting Andy. The island we prepped and did our taste testing on is a John Boos Maple Harvest Butcher block island. Thanks again-J
Awesome, guys! I like the ideas from Adam and Griddlin' Grandpa. I was always told unsalted butter had to be in the fridge. There's a reason it's in foil and salted is in paper. Once unwrapped, I leave salted (all I ever use) on the counter all the time. Keep 'em coming, guys!
Thanks for checking out the video and for the comment! That's exactly how our mom's did it. Cook on bud! -N
Looks awesome! I have had potatoes cooked this way before, and when they were done they drizzled hot Cheez Whiz over them.
Good video, I will be making this as a side for dinner tomorrow, keep the videos coming
You will love them! So good!
Looks really good great video
One of the first things I cooked on my Blackstone when I got it, was potatoes like that and bacon Mmmm!
I've had potatoes,and onions cooked this way, and they stirred in cheese whiz after it's done. Good stuff!
Have you ever tried it with a little Kilebasa
I have not, but sound delicious!! Thank you for checking us out.
Spray the foil with a little oil or other oil . Potatoes still brown but do not stick.
leave the butter on the counter have been for 70 plus years
I would add only one thing: Jalapenos, they are mildly spicy and add tons of flavor. Other than the peppers your recipe looks great. These videos are where I get some of my ideas on how to make boring foods (like potatos) more interesting and great tasting. Great Video too....
These look fantastic! I'll definitely be taking your advice and making this on our camping trip. Thanks so much for the video!!
We appreciate the feedback, and the view Andrea! Griddle and camping.... Match made in heaven!
who uses hard butter on bread? leave it out!!!!!!!!!!!!!! thanks for the video.
You guys are AMAZING and have so many awesome ideas! Got to try these really soon! Makes me want to go camping! FYI, you can leave salted butter out, but unsalted has to be refrigerated. Keep up the great work! Can't wait to see your next masterpieces! Love you guys!!!!!
Here is a good butter link to answer your question.... www.statefoodsafety.com/Resources/Resources/an-age-old-debate-can-you-leave-butter-out
Only watched a couple videos, love it so I subbed. Bought a 28" last year, had a weber and loved it but moved to apartment and could only have a gas BBQ (yuck) so looked around and bought the grill and of my lord!! Will never go back!!
Congrads on your purchase! I had a similar experience. Had a propane BBQ grill that rotted out but burners were still good so I bought a griddle Q to sit on top of it. Within a week of using it I was sold, Got the 36 inch and never looked back. Thanks for sub'ing! Cook on bud! -N
"I bought a commercial size container of it, so I don't want to throw it out because I'm too cheap" - Jeff, the guy who bought a Land Rover and likes to show it off lol.
I have to save my pennies somewhere ?? Lol. Ty for watching and commenting. Hopefully you enjoyed the cook.
Nick if Chris and I could heart this comment 100 more times we would! LMAO , Thanks for a great laugh!
A sponsorship deal wouldn't be a bad thing either. Something better than the hat... Yes, landrover marketing, if your reading this, count me in😀
@@TheGriddleGuys Spent it all on the Land Rover so now you've gotta scrimp lol
Nicholas Vaneck as to be cheap to save money for repairs
Get a butterbell crock for keeping butter fresh and safe at room temp.
Real butter is safe to leave on the counter.
Hello. I think this was freaksly tasty. I love potatoes so much, I should try to make them this way Yummy !!
Thanks for the comment P&R! Next time we make these we will probably give Griddlin Granpa's suggestion a try.
They look awesome! I was wondering though, instead of flipping, just take them out of the foil and finish them on the Blackstone. Would allow you to crisp up the potatoes. I understand the camping aspect. Just thinking of a home recipe.
You definitely could do that. We encourage everyone to try and mix things up. I like the 1 step convenience of the pouch but your suggestion certainly sounds good as well. I know they come out great reheated the next morning, that's for sure. Ty for watching and good luck
This is Nate.... I like the idea of this. Maximize the browning. Def a thumbs up!
Just found your channel and you guys crack this yankee up the way only another yankee could. Keep up the great content!
Thank you. Truly appreciated. As far as these potatoes go, I've been doing them for legit 30 years. I may not fit the typical mold of a boy scout but that's where I got the technique for this recipe from . Was 10 years old cooking these on the coals of an open fire. We did burgers the same way. Thanks again David for the comments. -J
Salted butter does not need to be refrigerated.
I leave our butter out in a glass container with a lid
Butter is better left out its much softer lol 😂
100%. Lol. Ty Brandon
I love your dogs 💜 and nice video 👍
Hey... Butter is good for you. It's healthy fat. Use it. All that 80s 90s no fat craze was completely antithetical to what is actually true...
Been watching you guys for a while now and I like that you cook NORMAL food rather than fancy food, you know stuff that most of us cook on our Blackstone's. One thing that drives me a little crazy however is that the three of you drink using straws, kids and women use straws not grown men, just saying.
The ones that stick to the foil, for some reason we call them "rabbits", no idea why. I've got an idea for you to save a bit of prep time. You put the potatoes on the foil and seasoned them then flipped them and seasoned that side. How about throwing a bunch of the seasoning on the foil, then putting your potatoes on that? That being said, I really didn't think you could do them on the Blackstone that way. I'll have to try it.
I still leave a stick on the counter in the butter dish.
We do too.
Butta in her drawers? Had to be uncomfortable when she sat down
Oh Frank.....LOL - C
We keep the butter on a plate in our cupboard
Wow!!!! What a great idea for a fun family meal. You guys r really awesome except the guy that doesnt know anything and keeps asking if you r going to burn the taters. He should go on worst cook in America show. I'm just kidding, I'm glad he asks questions, it helps me learn. Great video!!!!!!!!
Whoa now! That guys asking is Nate.... (ME!) LOL
As you saw his technique worked soooo... I guess I learned something. Thanks for watching and for taking the time to comment. :-) -N
Hate the music, it is too loud.
how come you don't put cheese over it, seeing how it makes everything even better :D
I use ghee... leave it on the counter next to the stove top full time.
I had to look this up Tim, now that I did I am SOLD. Will be making some later today! Appreciate the tip! Ty!
We leave our butter out in a glass container with a lid
No! Butter on the counter. We use a sandwich snaplok container. Never have had a problem.
Diet potatoes 🤣🤣🤣
Good video but you are making it harder than it really is. As a boy, we did this often in coals of a live fire without near as much hassle. One of the Boy Scouts main dishes when camping. (When the Boy Scout were Boy Scouts and not Snowflake scouts.)
I would love to watch this video, but the background music is too annoying - do you really need it? Your stuff looks great.
We stopped with the music shortly after this video. You won't hear much music in our videos anymore. Thanks! - C
@@TheGriddleGuys Wonderful! I'll go and check out more of your videos. Thanks so much!
We always leave the butter on the counter...
There's no such thing as too much butter!!!
The last 5 mins open up the bag add cheese and salsa, close it back up and bring back up to temp to melt the cheese.
A couple of people have suggested this now. Great idea and something Jeff is going to have to try! Calling you out on this one Jeff! -N
Waste of butter. Half the amount would have worked.
What's with the irritating music?
Nope nope nope🤦
Too much talking! Get straight to the cooking!
Agree