Just got my Blackstone 36” on Fathers Day I’m cooking a lot more now thanks to you guys I’m going through all your videos to learn a lot! Thank you again, Justin
Thank you for the tips. I just got my griddle and have been cooking everyday on it. I love cooking with my bbq pit and never imagined cooking with anything but mesquite. I think I’m making omelettes tomorrow.
I spent thirty days on Tinian eating Meals Refusing Exit, got on the LST to Guam and Navy cooks were working it. Best chow I ever had and lots of it. Thanks for that and thanks for this.
I see someone cute on the trampoline....those sausages looked so good! OK, everything looked super 😋. You're a wonderful couple, thank you for sharing and teaching us how to use the flat top grill.
Just got a gifted griddletop. Saw your channel in my suggested videos and checked you out. I subbed, just because you said you were a navy griddle cook, so I know you know what you're doing on a griddle. Prior military myself, thank you and your family for your service and sacrafices. I have to give you Navy guys a lot of respect and heres why. We, have a lot of ground to run on, if we need to regroup or get away from bombings. You Navy guys only ha a very limited amount of real estate to deal with, then you have to deal with sharks...screw that LOL
Good video ,, you. Are like a ninja with that spatula brother. !!! Now I'm gonna have to make me a breakfast like that tomorrow. !! Thank you Frank from montana...
Sounds great! That's a tough task. Can you cook items and put in oven on warm. You could always use a hotel pan on the flat top as well. It holds a lot and are thin so the heat can come through.
I love all of your videos. Very informative. I just bought one and haven't used it yet. Trying to get some pointers first and your videos are sure helping me. Wish I could be a fraction as good as you. You make it look so easy. Thank you!
Awesome! Thank you....it gets easier..trust me. The more you cook the more you can learn and build off technique. Cooking is a series of building blocks...once a method is learned you can pocket that and keep moving on to the next step. Before you know it its like riding a bike....
Man what a beast he is dude I mean a Navy chef wow awesome need to buy one of those griddles so that I can do some awesome food like that got a new subscriber
Good job all around. I hope the viewers watch how you were careful about the temp on the over easy eggs in particular. Nice and white on BOTH sides, none of that over temp brown bottom stuff!
Crack your eggs on a flat service. Do not crack on the side if a bowl. Allow enough time to cook about 70 percent through on the first side. When flipping have plenty of room and go for it. Heck an egg is the cheapest part so dont be afraid of trying again. You got it.
I appreciate your videos. I'd like to see a video about disaster happening because of various things: heat (to much to little), food spacing on grill, juices/grease from different food and how it effects the flavors, etc.
@@TheFlatTopKing no focus on common fmistakes that ruin a meal. For instance, I'm guilty of using to much heat and not cleaning the grill enough then the next item gets the residual grease or flavor on it...not good. I think I use the flat top do "good enough" job, but I have those moments when a meal or portion of a meal gets ruined. Then I ask myself what I did to screw something up I want really understand the why...was it is prep, cooking, or plate. Was it mixing the wrong types of ingredients oils, etc
Hey Dan...i actually get asked this question so often we made a video about it... what Spatulas to use on your griddle...it has a ton of options and verbiage that most would not think about when trying to buy one....check it out...
Will definitely try the Muffin mix pancakes. I will have to amend the recipe because I and my family are not Bisquick(lead pancakes) mix fans. If I don't make my own with discard sourdough starter then I use Krusteaz mix. I respect that you like Bisquick. It produces a thick and dense pancake. I understand people enjoy a heartier pancake and that is great. We enjoy them light and fluffy. I would like to try the obvious choice, blueberry muffing mix.
We have done several videos about muffin mix pancakes and have used a variety of options...including Krusteaz....i am interested in your sourdough starter...that sounds amazing...havent ever done one and have wanted to
@@TheFlatTopKing Part of the process of tending after sourdough starter is just before you feed it with equal parts of flour and water, you discard a portion of your starter. Usually 80 to 100 grams. Instead if throwing this away, I keep it in a 32 oz deli container in the refrigerator. When I have about 200g I add it to my pancake mix. Most starters are 1 to 1, so 200g of starter is 100g of water and 100g of flour. So if your pancake recipe calls for 300g of flour and 150g of water. When you add the discarded starter you substrate 100g from the flour amount and 100g from the water amount. So you would them add the remaining 200g of flour and 50g of water. Checkout King Arthur Flour website and search for sourdough pancakes. They do and overnight polish fermentation that sits on the counter overnight. It is fantastic. Let me know how it turns out
Me too it really worked out. Pancakes got a hair dry on bottom but if i was not filming for video the process would have gone much faster. Meat stayed hot bacon crispy. I’ll definitely use it again in different ways.
Well, it seems you're also the Flat Top King. Nice work! I just got my Camp Chef flat top the other day (for Father's Day). I assembled it yesterday but I haven't done the first burn yet. I'm super excited to cook on it! Now I know what channel to learn from. New subscriber here!
ME as well. When deployed i was moved up to Chiefs mess and worked the night shift and we turned mid rats around. I started to have more Chiefs stay up later just for the crap i was making. That was a fond memory.
Good morning, afternoon, evening. I just got my first flat top griddle, now when you say clean up before you lay down the eggs, what is the best way to do that?
Depends on what griddle you have...we have several videos for beginners but if its rolled steel just use a bench scraper and clean all the fond off...maybe a touch of water..if needed...Pit boss has a ceramic coated surface and that needs water and a wooden scraper...
I just bought a Blackstone 36" flat top I love it. I've cooked bacon fried potatoes and a steak on it and love it. I'm a little scared to try eggs over easy on it because I just don't think It's seasoned enough yet any tips? I did make the mistake of using Blackstone's flax seed oil to season it a couple 3 times before using it I don't quite like the taste the flax seed oil gave the steak and potatoes any suggestions you can give to fix this? can I re-season it with another oil like extra virgin olive oil to change the flavor of my flat top? one Navy Vet to another? I served from 1980-1990 mostly west coast. Thank you for your service.
Ok a lot to answer here. First thanks for your service as well 2. Never season with olive oil. Although eggs are getting more expensive its still cheap compared to things out there. Scramble eggs on your griddle or cook a TON of sliced onions till almost black. The flavor of flaxseed will naturally go away with more cooking. I personally use avocado oil almost exclusively. Crisco to season and av oil to eat. Use butter before adding eggs when wanting to eat. The amount of fat in it helps proteins not to stick. Dont have to use butter to scramble eggs to clean off your griddle. I have plenty of videos that show you just about anything you need to know. I literally just seasoned my new blackstone and it shows what to look for.
Interesting, do the burrito wrap to create a omelet. Not the way Julia Child taught us how to do omelets but it looked pretty good. Great video. I'm curious when you switched from charcoal king to flat top king. Have a great day.
The burrito way.ahhahahaha its on a flat top not a skillet where you use the sides to create a foundation...We learned that in the Navy...even in my How to make an omelette video I used that method...it works... The charcoal king was started then we bought a camp chef just to have behind the scenes..I wanted one because my time in the Navy and it ment alot to my personally.. After seeing the views from just a few videos it didnt long to realize that something was changing.. A year later we went to trademark the charcoal king and someone came behind us and already did...thus forcing us to change our name..which at that point we had already considered it because of the views from the griddle...thus the flat top king was born
New subscriber. First thanks for your service in the Navy. I’m retired Army who worked alongside a lot of SeaBees back in the days.. Absolutely love your videos. You and your wife makes a great team.. Where did you get that warming rack.. Camp Chef?
Yes, of course that depends on how much food we are talking about as well. Long story short yes. Honestly kinda to hot on the bottom so if its on there you might want to flip to prevent one side from drying out.
Do you remove the heat plates from your griddle that come with it for grilling? Also, where do you get your spatulas from? Have another Amazon link? For some reason your link isn't working for me. Thanks. :)
You always talk about knowing correct amount of heat if you don’t have a thermometer , but if you do have one, one is the correct temperature for 1. Smash burgers, 2 bacon and 3eggs? Thanks so much.
I would refer you to watch my Flat Top Grill temps....does it matter...once you see that I think it will help tremendously...its really not about temp Because all the variables
I do not. It is just a standard cookie cooling rack from my collection. After really enjoying it… i started to look for smaller ones then i found the system I currently still use and is in the links below in the description. Its round and has a dome. I kinda think u can purchase separately
@@TheFlatTopKing yea I saw that one but I was wanting something like what you used in this video looks perfect size ... I'll rig me something up lol.... one more question when using a warming rack do you recommend having that part of the griddle on low or completely off? Thanks for taking the time out to reply
@@bankyankinlive i struggle back and forth on low and off. Some people swear that if you dont have all burners on the top can wrap. Lately i have been keeping all on. I honestly don’t have a solid answer. I do know that some things are definitely great on the rack and obviously some are not. Pancakes can dry out. Eggs can dry out. Bacon can become to crisp. Etc… but a lot of positives as well. The learning curve is quick once you play with it. Oh dont just leave stuff on it as well you will have to flip and adjust accordingly.
I like to teach how food reacts on the griddle before you add all our ingredients. Some swear by an infrared thermometer I have one listed below in the description. Sometimes you have to turn off for a few min or catch the temp on the rise and fall. This thing holds alot of heat so you could in fact cook eggs with no heat underneath by just the carryover heat. biggest thing i suggest is to cook cook cook and learn as much as possible by your own standards.
Fantastic but it looks like you are still cooking on the ship for a large crew HA HA. I would get very large eating with you. I really want a flat top and learn from your techniques
It really is about 2 reasons. It pops the bubbles to allow the liquid to settle more evenly . Second the vibration helps even out the eggs so the final result is more uniform. NO clue if it actually works but I do it out of habit.
Man I do. Typically with meats and veggies as well. Not like I have to do a deep clean but a scrape to get the fond off the surface. After that its not a big deal. Curious what oil do you season with.
"bubblin and squeakin". not i'm thinking, did you know about the british "bubble and squeak" breakfast? and would you try to make it on the griddle? it's called bubble and squeak because all the stuff in the pan is.... well you get the point.
@@TheFlatTopKing Out fucking standing! I got a culinary degree out of high school and spent over 10 years in restaurants...got bored and did 5 years in the Corps. Did IT stuff, not cooking, though. I just do that for fun now. Hahaha
@@TheFlatTopKing Likewise! Yea, it was a lot of fun and I miss elements of the restaurant industry, but it really isn't a great way to make money...lol
@@rmp5s i hated every night and weekend plus holidays. I knew raising kids with that specific schedule wasnt going to work. That’s actually why I started youtube…, kinda cures the craving
I agree the heat got a away from me because taking the dumb thumbnail. We have learned since. You can watch how to make an omelette video and see the difference.
Okay so now that I watched this post and it made me hungry and uncomfortable because I am not where I can get a piping hot coffee and breakfast 🍳☕️🥐🥓🥚🧇🥚🍳🥞. Where can I get the grill rack to keep food warm and not burn 🔥 it ?
Just got my Blackstone 36” on Fathers Day I’m cooking a lot more now thanks to you guys I’m going through all your videos to learn a lot! Thank you again, Justin
Hope you enjoy...reach out if you need help with anything
Dude I always come back to your griddle videos as a proud owner for 4 years
Do you usually cook breakfasts on low?
Just got my 36" and I am watching all your videos thank you. And thank you for your service
Awesome! Thank you!
I like that your griddle is level and the eggs don't run away.
The bottom of your griddle has two screws that you could use to adjust the leveling if that helps
Thank you for the tips. I just got my griddle and have been cooking everyday on it. I love cooking with my bbq pit and never imagined cooking with anything but mesquite. I think I’m making omelettes tomorrow.
Welcome to the family. Im still surprised on how much i like mine and use it.
Delightful breakfast I'm still have not made my mind up to buy a Blackstone soon thanks for the video
@@jeffhodgson588 I got one at Sam's Club. Members Mark brand and it is really nice and a lot more inexpensive
I spent thirty days on Tinian eating Meals Refusing Exit, got on the LST to Guam and Navy cooks were working it. Best chow I ever had and lots of it. Thanks for that and thanks for this.
Hey bud..thanks for your service...i appreciate that...love making food you guys
I see someone cute on the trampoline....those sausages looked so good! OK, everything looked super 😋. You're a wonderful couple, thank you for sharing and teaching us how to use the flat top grill.
Thank you so much ....we enjoy it for sure
Gump! yer a genius with that drain rack over the flat top! I'm learning fast and new to the Flat top game. Keep up the great videos!
My lord, those pancakes are perfect. All 9. Liked and subbed.
Thanks Carl...much appreciated
You’re not only the Charcoal King but also the Flat Top King! Awesome breakfast on that Camp Chef! Nicely done bro!
Hahaha 😂🤣😂🤣. Thanks Jay.
@@TheFlatTopKing have a great weekend. Thanks for your service!
Beautiful pancakes!
You guys are the best parents 😍
Thanks for the tips on the griddle.
Thanks for the compliment.
I am looking this video at midnight and I really gonna do it for my family tomorrow morning, thank you guys.
You got this! Have fun...
Thank you for your service king.
Just got a gifted griddletop. Saw your channel in my suggested videos and checked you out. I subbed, just because you said you were a navy griddle cook, so I know you know what you're doing on a griddle. Prior military myself, thank you and your family for your service and sacrafices. I have to give you Navy guys a lot of respect and heres why. We, have a lot of ground to run on, if we need to regroup or get away from bombings. You Navy guys only ha a very limited amount of real estate to deal with, then you have to deal with sharks...screw that LOL
hahahahahah i appreciate that Richard....thank you as well....reach out if you need any help
Good video ,, you. Are like a ninja with that spatula brother. !!! Now I'm gonna have to make me a breakfast like that tomorrow. !! Thank you Frank from montana...
Excellent. I remember the video when you brought your Camp Chef home. Thank you, keep it coming.
Yeah thats been a while....man time flys...thanks for the support
Thanks for your service 🙏🏼 food looks great 👍🏻
Cooking omelets, meats, potatoes, and pancakes on the griddle for 16 this weekend. Hopefully I can keep it all warm. Love the oven rack warmer.
Sounds great! That's a tough task. Can you cook items and put in oven on warm. You could always use a hotel pan on the flat top as well. It holds a lot and are thin so the heat can come through.
Man I love this video you give great instructions....blessing to you and the family
Thanks Cedric.
Makes me hungry watching 😋
I love all of your videos. Very informative. I just bought one and haven't used it yet. Trying to get some pointers first and your videos are sure helping me. Wish I could be a fraction as good as you. You make it look so easy. Thank you!
Awesome! Thank you....it gets easier..trust me. The more you cook the more you can learn and build off technique. Cooking is a series of building blocks...once a method is learned you can pocket that and keep moving on to the next step. Before you know it its like riding a bike....
Same here Sheila Ray
I need to up my breakfast skills. Thank you for the help.
You got this! I also just released a how to make an 0blettte for beginners if you need help.
The rack to hold the meat while cooking everything else is a great idea.
Just got a Blackstone and found your vids. You guys are great You get right to it with excellent explanations and demonstrations
thanks Kenneth....reach out if you need anything welcome to the family
Great cook! Everything looked great especially those eggs.
Thanks Jonny.
Great job guys. Looking forward to making breakfast on my BS
Sounds good!
You should make a simple recipe book for newbies like myself and others who liked the idea of cooking but don't know too much. That looks amazing
Thanks for the kind words.
Love it! Using the rack as a warming station is awesome!
It really is! It sparked my interest in a place for a warming area. Cant wait for my new video to come out. MInd Blown
@@TheFlatTopKing Where did you find that rack? Id like to get the same one, its perfect.
Looks awesome.
Man what a beast he is dude I mean a Navy chef wow awesome need to buy one of those griddles so that I can do some awesome food like that got a new subscriber
THANKS Tony I hope you have bought one by now
Good job all around. I hope the viewers watch how you were careful about the temp on the over easy eggs in particular. Nice and white on BOTH sides, none of that over temp brown bottom stuff!
Seems like a bunch just popped up
Thank you for your service!
Much appreciated
Another great one Neal!
ty
I’m gonna try it my hardest things is eggs 🥚 over easy without busting the yellow on my flat top. Thanks for the video 🙏👍🏽
Crack your eggs on a flat service. Do not crack on the side if a bowl.
Allow enough time to cook about 70 percent through on the first side. When flipping have plenty of room and go for it. Heck an egg is the cheapest part so dont be afraid of trying again. You got it.
I just got a Blackstone and love your videos Do you have a recipe for the pancakes? they look awesome
I do...i actually have a website for recipes....check out theflattopking.com/
Great cook!
I appreciate your videos. I'd like to see a video about disaster happening because of various things: heat (to much to little), food spacing on grill, juices/grease from different food and how it effects the flavors, etc.
Im interested. Can u explain a little more.
Are you asking for bloopers or less editing.
@@TheFlatTopKing no focus on common fmistakes that ruin a meal. For instance, I'm guilty of using to much heat and not cleaning the grill enough then the next item gets the residual grease or flavor on it...not good.
I think I use the flat top do "good enough" job, but I have those moments when a meal or portion of a meal gets ruined. Then I ask myself what I did to screw something up I want really understand the why...was it is prep, cooking, or plate. Was it mixing the wrong types of ingredients oils, etc
@@paulcupach8196 ok. Give me some time to come up with something. Thanks
Great video. You got skills. I do like your rack to keep items still warm! Do you recommend the long spatulas?
Hey Dan...i actually get asked this question so often we made a video about it...
what Spatulas to use on your griddle...it has a ton of options and verbiage that most would not think about when trying to buy one....check it out...
Excellent skills man. Nice work.
TY
Will definitely try the Muffin mix pancakes. I will have to amend the recipe because I and my family are not Bisquick(lead pancakes) mix fans. If I don't make my own with discard sourdough starter then I use Krusteaz mix. I respect that you like Bisquick. It produces a thick and dense pancake. I understand people enjoy a heartier pancake and that is great. We enjoy them light and fluffy. I would like to try the obvious choice, blueberry muffing mix.
We have done several videos about muffin mix pancakes and have used a variety of options...including Krusteaz....i am interested in your sourdough starter...that sounds amazing...havent ever done one and have wanted to
@@TheFlatTopKing Part of the process of tending after sourdough starter is just before you feed it with equal parts of flour and water, you discard a portion of your starter. Usually 80 to 100 grams. Instead if throwing this away, I keep it in a 32 oz deli container in the refrigerator. When I have about 200g I add it to my pancake mix. Most starters are 1 to 1, so 200g of starter is 100g of water and 100g of flour. So if your pancake recipe calls for 300g of flour and 150g of water. When you add the discarded starter you substrate 100g from the flour amount and 100g from the water amount. So you would them add the remaining 200g of flour and 50g of water. Checkout King Arthur Flour website and search for sourdough pancakes. They do and overnight polish fermentation that sits on the counter overnight. It is fantastic. Let me know how it turns out
I just wish I knew about this sooner. Holy crap!
They get better...hahaha
Very nice, I will try!
Please do!
I like it brother!
thanks
Great video and looks delicious
Looks delicious, I really liked the warming rack.
Me too it really worked out. Pancakes got a hair dry on bottom but if i was not filming for video the process would have gone much faster. Meat stayed hot bacon crispy. I’ll definitely use it again in different ways.
Excellent job
Thanks
Well, it seems you're also the Flat Top King. Nice work! I just got my Camp Chef flat top the other day (for Father's Day). I assembled it yesterday but I haven't done the first burn yet. I'm super excited to cook on it! Now I know what channel to learn from. New subscriber here!
Thank you. I respond a lot so if you need anything just ask.
What is the “First 🔥 Burn”?
great job ! your grill go to guy Thanks
Thanks Walter...
Oh man you just had to say Navy lol. Mid rats was my favorite meal. Just one thing missing is the sausage gravy and biscuits
ME as well. When deployed i was moved up to Chiefs mess and worked the night shift and we turned mid rats around. I started to have more Chiefs stay up later just for the crap i was making. That was a fond memory.
Nice video. My kids always want different colored pancakes. Normally blue or orange. 😂
Awesome. Man you can really add any flavor as well.
@@TheFlatTopKing True. My kids love sprinkle donuts,but never thought about sprinkles in pancakes. Saturday morning here I come 😂
Nice Job Chef!
Thank you so much!
Well thank you Doug...
Awesomeness!
Thanks Eric.
Thanks Maestro
Any time
Great video
Thanks Charles...
Very well done.
Ty.
Good morning, afternoon, evening.
I just got my first flat top griddle, now when you say clean up before you lay down the eggs, what is the best way to do that?
Depends on what griddle you have...we have several videos for beginners but if its rolled steel just use a bench scraper and clean all the fond off...maybe a touch of water..if needed...Pit boss has a ceramic coated surface and that needs water and a wooden scraper...
I just bought a Blackstone 36" flat top I love it. I've cooked bacon fried potatoes and a steak on it and love it. I'm a little scared to try eggs over easy on it because I just don't think It's seasoned enough yet any tips? I did make the mistake of using Blackstone's flax seed oil to season it a couple 3 times before using it I don't quite like the taste the flax seed oil gave the steak and potatoes any suggestions you can give to fix this? can I re-season it with another oil like extra virgin olive oil to change the flavor of my flat top? one Navy Vet to another? I served from 1980-1990 mostly west coast. Thank you for your service.
Ok a lot to answer here.
First thanks for your service as well
2. Never season with olive oil. Although eggs are getting more expensive its still cheap compared to things out there. Scramble eggs on your griddle or cook a TON of sliced onions till almost black. The flavor of flaxseed will naturally go away with more cooking. I personally use avocado oil almost exclusively. Crisco to season and av oil to eat.
Use butter before adding eggs when wanting to eat. The amount of fat in it helps proteins not to stick. Dont have to use butter to scramble eggs to clean off your griddle.
I have plenty of videos that show you just about anything you need to know. I literally just seasoned my new blackstone and it shows what to look for.
Yum
Neal. I know a man can cook when he can scrape a grill with or without food. Go Man, Go.
👊👊
Is the cooling rack link in the here somewhere ? Can’t find it. What size is it ? Maybe I can look it up.
Its not..its just a standard cookie sheet cooling rack...
I had bought a cuisinart dome and rack combo that I liked more and that should be listed
Awesome looking breakfast Charcoal King. I see you still have your sea legs under you - nice camera roll.
🤣🤣🤣🤣
Interesting, do the burrito wrap to create a omelet. Not the way Julia Child taught us how to do omelets but it looked pretty good. Great video. I'm curious when you switched from charcoal king to flat top king. Have a great day.
The burrito way.ahhahahaha its on a flat top not a skillet where you use the sides to create a foundation...We learned that in the Navy...even in my How to make an omelette video I used that method...it works...
The charcoal king was started then we bought a camp chef just to have behind the scenes..I wanted one because my time in the Navy and it ment alot to my personally..
After seeing the views from just a few videos it didnt long to realize that something was changing..
A year later we went to trademark the charcoal king and someone came behind us and already did...thus forcing us to change our name..which at that point we had already considered it because of the views from the griddle...thus the flat top king was born
New subscriber. First thanks for your service in the Navy. I’m retired Army who worked alongside a lot of SeaBees back in the days.. Absolutely love your videos. You and your wife makes a great team.. Where did you get that warming rack.. Camp Chef?
What's a good grill temperature for bacon and sausage? About 400?
Yeah....good temp
What time should i be there?😮❤
I miss them military omelets. every morning almost
Turn that heat up👍
HAHHAHA
Was the food on the warming rack still warm? Or was it needing a quick hit in the microwave ? ....
Yes, of course that depends on how much food we are talking about as well. Long story short yes. Honestly kinda to hot on the bottom so if its on there you might want to flip to prevent one side from drying out.
Do you remove the heat plates from your griddle that come with it for grilling?
Also, where do you get your spatulas from? Have another Amazon link? For some reason your link isn't working for me. Thanks. :)
You do not have to remove but mine are. It sits in just a hair closer.
Yes. In the description there should be links.
Thanks for watching.
You always talk about knowing correct amount of heat if you don’t have a thermometer , but if you do have one, one is the correct temperature for 1. Smash burgers, 2 bacon and 3eggs? Thanks so much.
I would refer you to watch my Flat Top Grill temps....does it matter...once you see that I think it will help tremendously...its really not about temp Because all the variables
Those bowls remind me of Meemaw's house.
HAHAH i don't remember.
@@TheFlatTopKing They were the exact same.
@@stein84 hahaha
Don't know if I missed it but do you have any info for the warming rack used in this video
I do not. It is just a standard cookie cooling rack from my collection. After really enjoying it… i started to look for smaller ones then i found the system I currently still use and is in the links below in the description. Its round and has a dome. I kinda think u can purchase separately
@@TheFlatTopKing yea I saw that one but I was wanting something like what you used in this video looks perfect size ... I'll rig me something up lol.... one more question when using a warming rack do you recommend having that part of the griddle on low or completely off? Thanks for taking the time out to reply
@@bankyankinlive i struggle back and forth on low and off. Some people swear that if you dont have all burners on the top can wrap. Lately i have been keeping all on. I honestly don’t have a solid answer. I do know that some things are definitely great on the rack and obviously some are not. Pancakes can dry out. Eggs can dry out. Bacon can become to crisp. Etc… but a lot of positives as well. The learning curve is quick once you play with it. Oh dont just leave stuff on it as well you will have to flip and adjust accordingly.
@@TheFlatTopKing got it... THANKS
I just picked a rack just like the one in the video at Dollar General for about 3bucks. Works great for cookies too.
Lol @ 4:05
The girl jumping on the trap online through the tv
Link for cooling rack?
This was just a standard cooling rack...i do have a cuisinart dome and rack combo I like...there are links for that
What temperature should the griddle be on to cook the omelets?
Typically around 350 to 375 ish. Low setting but allow to properly preheat
if the flat top is to hot how long do you wait until its good to go
I like to teach how food reacts on the griddle before you add all our ingredients. Some swear by an infrared thermometer I have one listed below in the description. Sometimes you have to turn off for a few min or catch the temp on the rise and fall. This thing holds alot of heat so you could in fact cook eggs with no heat underneath by just the carryover heat. biggest thing i suggest is to cook cook cook and learn as much as possible by your own standards.
What part of Texas are you in?
East Tennessee...long way from the Star State
Fantastic but it looks like you are still cooking on the ship for a large crew HA HA. I would get very large eating with you. I really want a flat top and learn from your techniques
Awesome. Hey my family is like a ship. Plus most of the stuff is great for leftovers.
Ghost in the TV reflection
What part???
Like a fool I watched this post where no food is available!! Big mistake!! Starving!!
HHAHAH
Don't like the guy cooking, but the griddle looks awesome.
HAHAHHA thats me. Thanks Darren
In this video at 10.35 you tapped through the egg with the spatula, was there a reason? Follow "almost" all of your videos.
It really is about 2 reasons. It pops the bubbles to allow the liquid to settle more evenly . Second the vibration helps even out the eggs so the final result is more uniform. NO clue if it actually works but I do it out of habit.
I have NEVER had a problem with my eggs sticking after cooking my bacon. Maybe it's just me.
Man I do. Typically with meats and veggies as well. Not like I have to do a deep clean but a scrape to get the fond off the surface. After that its not a big deal. Curious what oil do you season with.
Hi
HI
I suck at cracking eggs lol
Flat surface is the key.
@@TheFlatTopKing aah so the corner of a bowl is not exactly a flat surface lol
Jumping on the trampoline (3:58) is the boss way to prep for a meaty delicious breakfast. It’s why the terrorists hate us.
"bubblin and squeakin". not i'm thinking, did you know about the british "bubble and squeak" breakfast? and would you try to make it on the griddle?
it's called bubble and squeak because all the stuff in the pan is.... well you get the point.
Lets give it a try.
@@TheFlatTopKing let's give it a FRY!
en.wikipedia.org/wiki/Bubble_and_squeak
Is that a prison jump suit.
Fishing shirt. Thanks.
Show the grill not the guy. We know what he looks like, we want to see the action on the grill.
Trying to get better, Ty for your comment
Those are crazy diabetes pancakes.
Aren't all pancakes full of diabetes with the abundance of toppings or different syrups.
I can tell you've done this before...lol The way you move and do stuff with purpose makes it obvious.
Ahahaha absolutely. Served in the Navy as a chef. Good times.
@@TheFlatTopKing Out fucking standing! I got a culinary degree out of high school and spent over 10 years in restaurants...got bored and did 5 years in the Corps. Did IT stuff, not cooking, though. I just do that for fun now. Hahaha
@@rmp5s that’s awesome. Thanks for your service. I agree i dont cook for a living now. Had to get out.
@@TheFlatTopKing Likewise!
Yea, it was a lot of fun and I miss elements of the restaurant industry, but it really isn't a great way to make money...lol
@@rmp5s i hated every night and weekend plus holidays. I knew raising kids with that specific schedule wasnt going to work. That’s actually why I started youtube…, kinda cures the craving
Eggs are way too well done Blah
I agree the heat got a away from me because taking the dumb thumbnail. We have learned since. You can watch how to make an omelette video and see the difference.
Okay so now that I watched this post and it made me hungry and uncomfortable because I am not where I can get a piping hot coffee and breakfast 🍳☕️🥐🥓🥚🧇🥚🍳🥞. Where can I get the grill rack to keep food warm and not burn 🔥 it ?
I have a link in my description below. Or you can use a cookie cooling rack.
@@TheFlatTopKing
Excellent suggestion ! Thank You!