Why are diner breakfasts better than at home?

Just got a griddle? Check out my ebook below for more tips and recipes.

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[JohnnyBrunet]

Are you a new griddle owner? Grab a copy of my ebook here.

[meme-ycks]

But Johnny, we have beers in the backyard. And that son....makes it all better.

[mikedefalco]

I still watch this video to remind myself of the basics even after 2 years of griddle ownership. That temperature chart has also come in handy. Thanks Johnny!

[harryfatcat]

Another reason diner food tastes better is because someone else did the cooking and cleaning for you. You just relaxed and enjoyed it.

[blandrooker]

When it comes to the bacon looking like in the place card you used, Hormel and Oscar Meyer sells cases of bacon prepackaged on parchment paper to put in a convection oven at 350. I would cook at least 4 cases for breakfast shift. Comes out flat, ready to put in a holding pan or steam table. You can do that at home easily, buy a roll of parchment, lay out the bacon, cook in the oven until done.

[brunoloiselle]

A good final cook is all about the prep. Plan ahead for sure, as it applies to life as well.

[davebalachandran]

This is such a well done process video, I can't stop replaying it. I applaud the setpoint temps by zone and order of operations from prep to cook/reserve/serve. Great breakdown and explanation. This is how to hone. ❤

[terryrobinson]

Great explanation! I usually use my cast iron pans indoors for breakfast. My wife likes her eggs in butter. I like mine in bacon grease. I have 2 pans for that specific reason.

[kevinc]

Good video Johnny! Liked and Subscribed after watching this video because I thought it has more useful griddle tips than most Youtube videos I’ve watched.

I was a fry cook in high school and now (many years later) I bought a Pit Boss combo pellet grill and griddle after retiring. The griddle has become my go to unit for cooking so many things. I was really pleased to see you emphasize cooking temps, as I’ve noticed most other Youtube griddlers do not, or if they do it is something like “medium” or “medium-low”, which isn’t very useful for obvious reasons. I have Thermoworks IR and probe thermometers and use those religiously. My three-burner griddle can be hard to maintain temps in individual areas to within 25 degrees, but the IR really lets you know the temps of cooktop areas. I already had half-sheet wire racks for baking, but now I’ll be co-opting one for use on my griddle. I’m also big on “mise en place” (prepwork) for cooking.

[Scoutfox]

Man I’m so glad I found your site. Videos are great ! My griddle should be here Monday, thanks for the great tips

[jacobdecker]

First time viewing this channel, and WOW, you did a fantastic job explaining everything; you also made it very enjoyable to watch. You earned a subscriber for sure.

[daleley]

Great tips! I cut potatoes about 3/8 inch and don't par cook them, they are as fast as hashbrowns with lots of surface for browning.

[IndyGuy]

Great tips Johnny and all apply to indoor griddles as well. With a single zone griddle I adjust the temp up depending on food and use silicon pads to keep foods warm!

[jerryu]

Your tips are always fantastic. Thank you and great video. Keep them coming.

[Pittsburghwriter]

This video popped up in my suggestions and I love it!!! New subscriber here, I can't wait to see more videos!

[alonzovillarreal]

Love your channel Johnny ! I watch a lot of griddle channels but you explain things in simplest terms so I know lots of people appreciate it.

[aeiou]

very concise and informative, great stuff!

[dabiz]

👍 Thanks for the Ebook. Always learning something from your videos

[harveyh]

First time here.

Nice presentation.

[DS-xlro]

Another great video. Enjoyed the content.