Great suggestions Mr. Allen!

Awesome!!! Congratulations on the new griddle. Also I'm so glad that all those recipes turned out well for you.

That's awesome Laurent!!! Thank you so much for sharing that really makes my day to know you and your wife liked it. You have a great weekend.

Tha is so much Andrea I really appreciate you watching. And ya that's what it's all about, making food your family likes. That what brings me the most joy. Thanks again for checking out my video.

Thanks so much.

Thanks!

Thanks so much Kenny I really appreciate you watching. And I don't ask for much in life but a sponsorship by texas toast would be a dream come true!

Thanks Bobbi I was very pleased with how they turned out.

You're welcome Eric thanks so much for watching and clicking!

Thanks Bruno!

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🤣🤣 I know Steve I forgot to stay hydrated for this one. Rookie mistake.

Glad you enjoyed it

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Tha ks Ron I really appreciate that. And thanks for watching. Maybe one day we'll have that beer together cheers 🍻🍻

Thanks for the kind words. Man I haven't made fajitas for a while I need to do that. Thanks for reminding me.

Thanks Blake!

Thanks Paul, I'm glad you liked it.

Oh ya I totally agree Kevin. Fajitas are a great easy griddle meal as well.

Thanks Dan I'm glad you like the video and hopefully it helps impress your friends and family. Ya I wasn't drinking in this one, well not on camera at least 🤣. I'll definitely crack one for the next vid. Thanks for watching again and commenting buddy.

@@JohnnyBrunet Just to let you know, there are a TON of folks doing griddle videos on KZfaq. But, I really like your down to earth, fun approach to making great meals. Your videos are the only ones I care to watch now!! Keep them coming!! 👍

@@bionicdan1959 thanks man, I try to keep it authentic. I really appreciate the kind words.

Thank you so much!

That is so much Todd! Ya that was my first time using the sauce like that and it turned out great.

Will do Bill!

You're welcome I'm glad you've learned a lot. Also Im working on the 2 burner breakfast video for you. It should be done shortly.

@@JohnnyBrunet AWESOME! Thank you!

Thanks so much Josh I'm glad you like them. That's not really my wheel house but I can definetly give it a try. I really appreciate you watching man.

Tha ks Tommy!

Thanks Bob!!🍻🍻🍻

Awesome man I'm glad it turned out well for you!

You're welcome Tim, thanks for watching.

Oh that's awesome Erice I didn't know you purchased the griddle. If you told me already and I forgot I apologize. I know you've been watching and commenting on the videos for a while. Hopefully you are all settled in at the new place and you can break that thing out.

Sprinkles are always a good call Georgina! And I totally understand being nervous. If you haven't gotten an infrared thermometer yet I would highly reccomend one. That will help you out a lot with your heat control. Also I have a little chart of what temperatures I cook different foods at . It's in my free ebook. I will put a link below. All you do is sign up for my newslwetter and you get the free ebook. I don't spam your email or anything it's just one email every saturday all about griddling. Thanks for watching my video. mailchi.mp/65f7c146d6d7/griddlebook

@@JohnnyBrunet thanks for the link

@@georginabudney9214 you're welcome.

Ya it's definitely a process with the rice but I think it's worth it. Thanks so much for watching.

Thanks man! and I appreciate you watching.

He k ya I'm ready for this warm weather. Where all do you travel to?

@@JohnnyBrunet I sail on weekends from western NY to Cape Cod to the Chesepeake. I have a squaredrop trailer and just carry a small griddle for all cooking. You helped me realize it is the most versatile cook method, love it morning, noon and night...

@@theplinkerslodge6361 that's awesome that you sail. I bet it's beautiful out there.

Tha ks a high I really appreciate you watching and I'm glad that it's valuable to you. Ya Neal and his wife are great and super helpful. I watch a lot of their videos as well.

Hi Dean, thank you so much I'm glad you like the videos. That sounds like a good set up, you can still get a lot of good meals with a cast iron. I really appreciate you watching, have a good one buddy.

I totally agree bacon is a great pancake filling!

Thank you so much I'm so glad that you like my videos. Ya it was my first time doing a sauce without ketchup and I really enjoyed it.

I'd read that book Tom!

Can't beat a good fried rice Guy!

Tha ks Jason, I really appreciate you watching.

Honestly I’ve learned a lot from you …just a new guy on the griddle❤

@@jasondavis6438 that's good to hear. I try my best to help people out with what I know. Congratulations on the new griddle.

I have never done that but I'm definitely going to give it a try. Thanks!

Thanks Harley I will look for that.

@@JohnnyBrunet creole, lol. not ceole.

Sure is Scotty. It's hard to top that on the Griddle.

Thanks for the tip Regina, I've never done that I will have to give it a try.

I have not tried Kecap Manis, I will look for it and give it a go. Thanks for the suggestion. And yes definitely do the pancakes, they're great.

I totally agree! Thanks for always watching buddy, have a day.

Thanks Scott that's a great idea! I'm not a member but my in laws are and they go all the time. I can get some of those 1/4 franks and have one heck of a cook out. I really appreciate the suggestion man. If you see someone at the Easton Costco with 4 cases of hot dogs it might be me lol.

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Oh wow you are starting off with all the hits!!! That's a great line up for some first cooks. I still haven't done a country fried steak yet. That's a video I must do.

@@JohnnyBrunet say hi when you do it!

@@theedgereport7383 will do!

Thanks Man. By stack order I assume you mean the order of condiments, veggies, and meat? Because I put the meat on top for the smash but for a traditional burger I like the meat on bottm and then all the veggies on top, whatever they may be. If I'm using pickle chips I think Mcdonalds has the right idea of putting them on the bottom no matter what so they don't slide off. Really there's tons of options and I think I change my mind each time depending on the toppings lol

@@JohnnyBrunet - Yes, stack order of condiments, veggies & meat. I try to keep the bottom bun from turning into soggy mush from burger grease, a juicy tomato or mayo / mustard / specialty sauces by building from BOTTOM up = bun, 1~2 pieces of DRY leaf lettuce as a liquid proof membrane, then pickles or raw onion or raw jalapenos (if I am using those), then the tomato & burger (covered in cheese / bacon or other hot items - ie: sauteed 'shrooms) and sometimes another piece of DRY leaf lettuce & then finally - I coat the top bun with mayo / mustard / specialty sauces. I REALLY like the separation of COLD / HOT items & not-soggy mushy bottom bun, but you are correct - it changes a little based on the toppings - like an the OK onion burger does not work like this. Remember the McDLT? Slogan was "The hot stays hot, the cool stays cool" & the burger box that was divided in 2 w/ a bun & burger / cheese on one half and the top bun on the other with all the condiments. That was pretty close to the best McD burger I've had. I swear I am not OCD, but after I stack or "build my burger" and take my first bite, I put it back on the plate w/ the bottom bun facing UP. Two things here: 1 = if there is any liquid material, gravity will direct it down into the typically twice as thick top bun. 2 = bio-mechanics of wrist rotation. Go ahead & pantomime picking up a burger w/ bottom bun down & returning it to your plate both ways - bottom bun down vs up. LOL - yeah, I'm a freaking weirdo... I appreciate that you humor me tho! 🙂

@@harddocs I do vaguely remember that McDLT that's too funny what a blast from the past. And hey I'm not judging you enjoy your burger however you want.

Hi Joe I'm sorry to hear that. How old is the griddle? That's weird that it's that uneven of spots. I would maybe check the burner to see if some of them are blocked. Also is it a Loco griddle? And if you don't already have an infrared thermometer I would reccomend getting one. That can help you check for hot spots and adjust acordingly. All griddles have certain spots that are a little hotter than others but it shouldn't be drastic.

Hi Joseph. Yes you definitely can use clarified butter I have used it before. And yes it does make the food taste wonderful. Tha ks for watching.

Thanks for the tip, I'll give that a try.

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Thanks man, I've actually never used oyster sauce but I will definitely give it a try. I need to do another hibachi video really soon.

@@JohnnyBrunet - I go with about a 2:1 ratio of soy sauce to oyster sauce. You’ll love it and you’ll swear it tastes just like the restaurant.

@@klubberzvonhatzenbuhl563 awesome!

@@JohnnyBrunet - Oops. Make that 3:1. Oyster sauce is thick and concentrated. Start with less and add more to your tastes.

@@klubberzvonhatzenbuhl563 oh that makes more sense.

Yes here it is. This is not my recipe by the way. I got it from the Angus beef youtube page. I really liked it though because it was not too sweet. 1/2 cup mayonnaise 1 tablespoon yellow mustard 1 tablespoon grated yellow onion 2 teaspoons hot sauce 1 teaspoon Worcestershire sauce

@@JohnnyBrunet You do mention it’s not yours. I figured it was from Bob Evans or something. Thank you!!

@@djbowen5690 oh ok good, I couldn't remember.

@@JohnnyBrunet Just made the burger sauce. Single smash burger, slice of yellow american, sauce on both sides of the bun, finely diced onion on bottom bun. Duke’s-toasted Brioche rolls. Best burger I have ever made! Thank you!

@@djbowen5690 oh awesome!!!!! Ya I was super impressed with the sauce as well. Also good call on the brioche, that's my favorite too.

They are the best! I just can't ever decide which cheese to put on them lol.

@@JohnnyBrunet That's it, I couldn't take it any longer. It kept on calling out to me. I finally splurged and bought the 101 recipe book😏. Well done brother. So now when I mess up griddling, I have someone to blame. I'll tell my wife, Johnny said to do it this way... LOL😜😜

I've used Whirl but not Swirl. I'm sure they are basically the same thing. I probably used different oils for the different cooks but usually I lean towards olive, canola, or avocado.

@@JohnnyBrunet Thanks

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Very true, mayo is easier but it does not give the same flavor.

How big are you making them? I used to use too much beef.

It is now I'm trademarking it lol.

I have a stainless one that I cook on at work. You just need to remember you aren't building seasoning on it. It's like you are starting from scratch each time so you always want to put a little bit of oil down before you cook anything. I apologize for not remembering but where you the one who told me about the infrared thermometer not working on stainless? Because it does not , you gotta get a surface thermometer.

@@JohnnyBrunet No I was not the one, but I guess then the thermometer from your affiliate link won’t do it for me, which I ordered yesterday… that becomes a thing for me, accidentally ordering the wrong stuff

@@johnkoops8541 yes it probably won't read properly due to the stainless. For some reason it doesn't bounce if it. I'm sorry I should have specified that with the link. You can still give it a try.

@@JohnnyBrunet no need to apologize. I was the one accidentally ordering stainless steel. I read you are supposed to put something reflective on the surface like tape. But that won’t work with the high temperatures I guess.

Hey Thomas I'm sorry I don't know why that isn't working I will have to look into it. I will link the ebook below from my google drive. You should be able to just click on it and download. I'd love to send you the newsletter as well each saturday but I need to figure out what's going on. Let me know if the link doesn''t work and if so then I can email you the ebook. Thanks so much for watching. drive.google.com/file/d/1YyUbnZns4ZO6VMN1c8TJr_BZAwayHmcY/view?usp=sharing

I see you in there as signing up I just don't know why it hasn't sent the book. It should send yo another email tomorrow with my 10 tips, hopefully you get that one. I"ll keep looking into it.