I’ve said it before in one of your other videos, but I highly recommend a Husky 12 Gallon waterproof tote. Home Depot sells them. They’re red, they have a gasket on the lid that keeps water out, they fit on the lower shelf of my 36” blackstone with room to spare. I keep all of my tools and utensils in it so I don’t have to make a bunch of trips back into the house or search to find things while cooking. Bonus necessity: blue shop paper towels.
Yes I remember you saying that Eric. I need to get one of those. Thanks for brining it up again. It sounds like it really would make things a lot easier.
@@JohnnyBrunet It really does. I have two of them. One for my smoker accessories and one for my griddle accessories. They fit nicely on the bottom shelves and fit all of my tools. They stay outdoors year round, and I’ve had no issues. All of my tools are kept clean and ready for use when I need them.
I want to thank you Johnny....Used my Blackstone for the first time today making breakfast. I was prepared well by watching many of your video's! Your advice shortens the learning curve. Again, Thank You so much!
Thank you, Johnny!! Always great to get more tips and tricks. I like to put my food on those aluminum throw away pans, but that's because I hate money and dirty dishes.
Great list of essentials, everything you need and nothing you don't! I use a cleaning caddy like the maids at a hotel, it fits my squirt bottle, spatulas and seasonings. Thanks for the video, now you need a garage fridge for beer.
Back repping the Arlen, TX crew! I have only used my dough knife once or twice. I have the Blackstone thing to clean (with a very nice melted spot on it). Commercial bussing tubs are the GOAT. I i have 2, one for carrying the kit out, one for trash (200lbs of rottweilers make short work of an actual trashcan, then require 24hrs of babysitting to be let out every 15 minutes for digestive issues). I dont use the cast iron burger press because it had a tendancy to try to ruin my cabinets. I use that 4 or 5 inch wide spatula with some parchment paper. Easy to clean and doesnt leave iron oxide on the cabinets or drawers. I use my pellet grill for the "table". I can put some BBQ paper down, be able to close the lid, and not worry about the previously mentioned legs with teeth getting into it. And why is the beer not on the list? Also, that mug tracking camera is on point. If there's a setting to smooth it or slow it down, it would be less abrupt. (Aww snap, just realized I have to go retrieve video from our stage camera for our friend's socials before it auto deletes in a few hours... UGH. I wanted to completely slack off today)
Ya I def should have had beer on the list that was a missed opportunity by me. Thanks for the feedback on the camera. I've used it a few times with the tracking and without. I stil can't figure out if I like the tracking or not. I think you are right if I could slow it down a bit then it would be a lot better.
I would also suggest a very important tool is a digital thermometer probe that you can insert into chicken or steak.. I have found that to be a must have.. We use it on and off the blackstone..
Great video. Cooked my first breakfast today. Brunch actually. Turned out very good. Put taters on then bacon, put bacon on warming rack, when taters were done pushed them over to side turned off that burner. Turned two middle burners to low, hit it with some water, brought down temp and cleaned it up and put on a 5 egg omelet. Worked out great. Thank you for being a good teacher. I use my thermometer religiously. It is the most important.
I liked your original thumbnail showing beer as one of your must have accessories. Also, please make a video outside cooking something if it gets cold enough for your backyard pond to freeze over. I guarantee it will be the only griddle video on UA-cam featuring ice skating. You will be a legend! Awesome accessories broadcast!!!
I used to use a round plastic tray to haul stuff but it was too thin to set on the side table of my griddle. So now I use one of those serving trays you see at BBQ joints. Mine is from Franklin BBQ. It doesn’t have a high side, but it’s very sturdy and isn’t melting !
Thanks for the refresher course Johnny. I watched the first video you did on essentials and I've updated from the first set that i had as my skills evolved. I couldn't have done it without you. PS-I'm staying at a hotel in Tennessee and the night clerk is a dead ringer for Bob Ross! I'll get a picture. Keep on griddling!
I thought I saw some new griddle accessories in a video you posted a week or two ago - the burger smasher and one other with the black and blue handles. I like them! As far as a good accessory to take your food and supplies to the griddle, you might consider getting a utility cart. You can get one at a reasonable price from Harbor Freight. You're not transporting heavy loads like you would if you were working in a warehouse, so no need for an expensive, heavy duty one from ULINE or other vendors. I don't know how practical or easy it would be for you taking it in and out of your house, but it's an accessory I want when I get a griddle of my own. As always, I love your videos, and I look forward to many more. Thanks, Johnny!
2 Cold beers in koozies, 2 or 3 sptulas (I prefer wooden handles for not melting), putty scraper, some kind of trash can, some kind of big carry all tray, water squirter bottle, oil squirter bottle, dome thingy, roll of paper towels, some kind of counter top prep thingy (I use my other grills and I bought a little cabinet with rollers at a yard sale), little chrome warmer things x2, Salt, pepper and small spice containers for other spices I tend to use, gun thermometer.
Johnny, my apologies I've been calling you Jimmy when discussing what I need to get for our new griddle and what to cook with my wife. Love the videos keep up the good work Jimmy 😜
Howdy Johnny, your temperature chart is a dandy accessory. Have a pic of it on my phone for reference. The infrared thermometer is a must to know when the griddle is at the proper temp for the food you are cooking at least for a novice griddle cook like me. Have to thank you for an excellent Mother's Day cook for my Wife and Daughter. Reviewed your video of restaurant steak cook. The ribeyes turned out better than most restaurants. Have A Day ;~)
If I had to add one thing (well actually two) it would be paper towels (or if you're into re-using stuff and not creating more paper trash then you can get inexpensive "wash cloths"). I don't know if you'd really want to use something other than paper towels for seasoning / reseasoning your griddle but I suppose you could if you're dedicated to not making garbage. A roll of paper towels lasted me about 1/2 a season last year and we griddled about 3 times a week (sometimes more than once a day). To go along with that would be a pair of long handle tongs - if you're not that good with the spatula or want to put some additional distance between your hands and something like bacon grease they come in clutch. Also for seasoning your griddle to move the paper towel and oil around....
I -HIGHLY- recommend getting a two pack of the gray "bus bins" (tubs) for griddle work - as Johnny mentions you're taking a lot more ingredients and utensils out to the gridle and unless your kitchen is right next to where your gridle is (and even if it is) - it'll save trips. Science has come a long way but we still (mostly) only have two arms and hands and it's tough to convince those living with me to borrow theirs when I need more.... I like two bins - I stack them and when things are ready to go I have a clean empty bin to put everything back in and take over to wherever I'm eating. The bin that I brought everything out in is still there for cleanup afterwards - all of this makes cleanup pretty easy as you can wash those dirty utensils plates, etc. in the bins if you'd like or you can unload them into the dish washer....
Someone gave us a grill caddy set. It came with 2 trays. Red for raw and brown for cooked. It has a side thing you can clip on for seasoning, beer, etc.
Infrared thermometer is definitely the most important. Beveled spatula would be next. Warming rack and dome are very useful. Also a flat safe area to set a glass of bourbon. Stay hydrated!!
Almost up to 100K Subscribers! You may be there by the time you read this...if you have time to read all the comments. Regardless, early Congratulations! Love your content. Not surprised that so many others do as well. 🎉🥳
Thanks so much! Yes I feel very lucky to get to 100k. I can't believe all the support and I appreciate it so much. It's literally changed my life. Thank you for watching and commenting.
I had one and I stopped using it. I didn't think it provided enough value for me to wait to put it on each time after the griddle cooled down. I clean as I go and if it's a small cook I'm not even putting down a ton of water when I'm done. So when the food is done I give a good scrape, wipe down with paper towels. Then the hardcover is on and I'm eating my food. I just don't want to go back later. Also I feel like if you really want to have a protective layer you could just use parchment paper.
Hey. Just a quick question. I have an area on the griddle where the seasoning has come off. Can I just throw down a couple new layers of seasoning or do I have to strip the seasoning off the entire griddle and reseason it?
Question Johnny... I have the blackstone with the hard cover.. is that good enough in the rain or do i need the soft cover to cover the entire thing? I almost died yesterday when i saw on my house cameras that it randomly started raining and my soft cover was nowhere to be found.
I only have a hard cover and that's enough 90% of the time. But I have come out once or twice and seen water. So I guess it depends if you're ok with that or not.
Hey I saw video with George Motz where he has a unique way of making the Smash Burger without parchment paper. Is this something you have heard of or tired? He puts the meat ball down and get a little brown on it and then turns it over, using the brown spot that is now on the top as the point of contact to smash. I haven't tried it yet but seems to make sense. Edit: Here is the video Johnny made showing this method ua-cam.com/video/FwMqkFEvwG4/v-deo.html
Johnny, you left off one must have item. COLD BEER!!!
The beer isn’t a griddle accessory…the griddle is a beer accessory!
Amen!
@@drtbantha You are exactly right.
@@JohnnyBrunet Why have you shown all these craft beers when you use to drink the finest beer made-PBR!!
@@davebanner4060 nothing wrong with an ice cold pbr
I’ve said it before in one of your other videos, but I highly recommend a Husky 12 Gallon waterproof tote. Home Depot sells them. They’re red, they have a gasket on the lid that keeps water out, they fit on the lower shelf of my 36” blackstone with room to spare. I keep all of my tools and utensils in it so I don’t have to make a bunch of trips back into the house or search to find things while cooking.
Bonus necessity: blue shop paper towels.
Yes I remember you saying that Eric. I need to get one of those. Thanks for brining it up again. It sounds like it really would make things a lot easier.
@@JohnnyBrunet It really does. I have two of them. One for my smoker accessories and one for my griddle accessories. They fit nicely on the bottom shelves and fit all of my tools. They stay outdoors year round, and I’ve had no issues. All of my tools are kept clean and ready for use when I need them.
I want to thank you Johnny....Used my Blackstone for the first time today making breakfast. I was prepared well by watching many of your video's! Your advice shortens the learning curve. Again, Thank You so much!
You're very welcome Kevin.
Thank you, Johnny!! Always great to get more tips and tricks. I like to put my food on those aluminum throw away pans, but that's because I hate money and dirty dishes.
lol. You're welcome thanks for watching.
Great list of essentials, everything you need and nothing you don't! I use a cleaning caddy like the maids at a hotel, it fits my squirt bottle, spatulas and seasonings. Thanks for the video, now you need a garage fridge for beer.
the small warming grate always gets used on my griddle. great tip
Back repping the Arlen, TX crew!
I have only used my dough knife once or twice. I have the Blackstone thing to clean (with a very nice melted spot on it).
Commercial bussing tubs are the GOAT. I i have 2, one for carrying the kit out, one for trash (200lbs of rottweilers make short work of an actual trashcan, then require 24hrs of babysitting to be let out every 15 minutes for digestive issues).
I dont use the cast iron burger press because it had a tendancy to try to ruin my cabinets. I use that 4 or 5 inch wide spatula with some parchment paper. Easy to clean and doesnt leave iron oxide on the cabinets or drawers.
I use my pellet grill for the "table". I can put some BBQ paper down, be able to close the lid, and not worry about the previously mentioned legs with teeth getting into it.
And why is the beer not on the list?
Also, that mug tracking camera is on point. If there's a setting to smooth it or slow it down, it would be less abrupt. (Aww snap, just realized I have to go retrieve video from our stage camera for our friend's socials before it auto deletes in a few hours... UGH. I wanted to completely slack off today)
Ya I def should have had beer on the list that was a missed opportunity by me. Thanks for the feedback on the camera. I've used it a few times with the tracking and without. I stil can't figure out if I like the tracking or not. I think you are right if I could slow it down a bit then it would be a lot better.
I would also suggest a very important tool is a digital thermometer probe that you can insert into chicken or steak.. I have found that to be a must have.. We use it on and off the blackstone..
Yes I totally agree.
Great video. Cooked my first breakfast today. Brunch actually. Turned out very good. Put taters on then bacon, put bacon on warming rack, when taters were done pushed them over to side turned off that burner. Turned two middle burners to low, hit it with some water, brought down temp and cleaned it up and put on a 5 egg omelet. Worked out great. Thank you for being a good teacher. I use my thermometer religiously. It is the most important.
That's awesome Ron!! Sounds like you guys had a wonderful mothers day brunch. I'm so glad that my videos could help.
I liked your original thumbnail showing beer as one of your must have accessories. Also, please make a video outside cooking something if it gets cold enough for your backyard pond to freeze over. I guarantee it will be the only griddle video on UA-cam featuring ice skating. You will be a legend! Awesome accessories broadcast!!!
I know I think I'm going to change it back. Beer is definitely more appealing than my ugly mug lol. Thanks for the feedback.
A lid from an old electric roaster works great for a dime.
I used to use a round plastic tray to haul stuff but it was too thin to set on the side table of my griddle. So now I use one of those serving trays you see at BBQ joints. Mine is from Franklin BBQ. It doesn’t have a high side, but it’s very sturdy and isn’t melting !
Thanks for the refresher course Johnny. I watched the first video you did on essentials and I've updated from the first set that i had as my skills evolved. I couldn't have done it without you.
PS-I'm staying at a hotel in Tennessee and the night clerk is a dead ringer for Bob Ross! I'll get a picture. Keep on griddling!
Glad to see u r staying hydrated in this video🍺🍺🍺
Always!
I thought I saw some new griddle accessories in a video you posted a week or two ago - the burger smasher and one other with the black and blue handles. I like them! As far as a good accessory to take your food and supplies to the griddle, you might consider getting a utility cart. You can get one at a reasonable price from Harbor Freight. You're not transporting heavy loads like you would if you were working in a warehouse, so no need for an expensive, heavy duty one from ULINE or other vendors. I don't know how practical or easy it would be for you taking it in and out of your house, but it's an accessory I want when I get a griddle of my own. As always, I love your videos, and I look forward to many more. Thanks, Johnny!
Glad you like the burger press. And yes utility cart is a great suggestion as well.
there was a enough beer in this video to get a nice buzz - congrats! Garage Beer - nice!
2 Cold beers in koozies, 2 or 3 sptulas (I prefer wooden handles for not melting), putty scraper, some kind of trash can, some kind of big carry all tray, water squirter bottle, oil squirter bottle, dome thingy, roll of paper towels, some kind of counter top prep thingy (I use my other grills and I bought a little cabinet with rollers at a yard sale), little chrome warmer things x2, Salt, pepper and small spice containers for other spices I tend to use, gun thermometer.
2 cold beers is the key!
Johnny, my apologies I've been calling you Jimmy when discussing what I need to get for our new griddle and what to cook with my wife. Love the videos keep up the good work Jimmy 😜
🤣🤣🤣🤣 that's ok I'll answer to Jimmy too lol
Howdy Johnny, your temperature chart is a dandy accessory. Have a pic of it on my phone for reference. The infrared thermometer is a must to know when the griddle is at the proper temp for the food you are cooking at least for a novice griddle cook like me. Have to thank you for an excellent Mother's Day cook for my Wife and Daughter. Reviewed your video of restaurant steak cook. The ribeyes turned out better than most restaurants. Have A Day ;~)
If I had to add one thing (well actually two) it would be paper towels (or if you're into re-using stuff and not creating more paper trash then you can get inexpensive "wash cloths"). I don't know if you'd really want to use something other than paper towels for seasoning / reseasoning your griddle but I suppose you could if you're dedicated to not making garbage. A roll of paper towels lasted me about 1/2 a season last year and we griddled about 3 times a week (sometimes more than once a day). To go along with that would be a pair of long handle tongs - if you're not that good with the spatula or want to put some additional distance between your hands and something like bacon grease they come in clutch. Also for seasoning your griddle to move the paper towel and oil around....
I -HIGHLY- recommend getting a two pack of the gray "bus bins" (tubs) for griddle work - as Johnny mentions you're taking a lot more ingredients and utensils out to the gridle and unless your kitchen is right next to where your gridle is (and even if it is) - it'll save trips. Science has come a long way but we still (mostly) only have two arms and hands and it's tough to convince those living with me to borrow theirs when I need more.... I like two bins - I stack them and when things are ready to go I have a clean empty bin to put everything back in and take over to wherever I'm eating. The bin that I brought everything out in is still there for cleanup afterwards - all of this makes cleanup pretty easy as you can wash those dirty utensils plates, etc. in the bins if you'd like or you can unload them into the dish washer....
Ya I need to get those bins. Thanks Scotty.
Great! Your e-book has been my must-have! The recipes are good and easy to follow.
Hey Buddy, I went to the Salvation Army and grabbed a couple stainless steel bowls for $5.00. Put some cabinet pulls on them and they work great!
There you go! Go thinking.
Someone gave us a grill caddy set. It came with 2 trays. Red for raw and brown for cooked. It has a side thing you can clip on for seasoning, beer, etc.
Color coding the trays is a great idea. I'll have to look for something like that.
Infrared thermometer is definitely the most important. Beveled spatula would be next. Warming rack and dome are very useful. Also a flat safe area to set a glass of bourbon. Stay hydrated!!
SPATULA CITY
Good video Johnny I agree with you the Thermometer is most important.
Love the king of the hill flag can you post a link for that Johnny!!!
Thanks man, I love it too. Here's a link
amzn.to/3WHNZ6r
Almost up to 100K Subscribers! You may be there by the time you read this...if you have time to read all the comments. Regardless, early Congratulations! Love your content. Not surprised that so many others do as well. 🎉🥳
Thanks so much! Yes I feel very lucky to get to 100k. I can't believe all the support and I appreciate it so much. It's literally changed my life. Thank you for watching and commenting.
Im thinkin a thin, flexy, slotted Fish Spatula might be a good thing.
Costco has a laser thermometer with meat thermometer for 19.99
Great info. Thanks!
Glad it was helpful!
“Have a drink on me” AC⚡️DC. Love the channel and insight.
Hey thank you so much that's very kind of you. And I'm going to go buy myself sixer tonii?🍺🍺🍻
You forgot #9. BEER!! 😂
Honestly, it should have been #1 😁🍻
I need to purchase some Johnny Koozies
Great stuff Johnny. What is your opinion on griddle mats? Seems like a new fad.
I had one and I stopped using it. I didn't think it provided enough value for me to wait to put it on each time after the griddle cooled down. I clean as I go and if it's a small cook I'm not even putting down a ton of water when I'm done. So when the food is done I give a good scrape, wipe down with paper towels. Then the hardcover is on and I'm eating my food. I just don't want to go back later. Also I feel like if you really want to have a protective layer you could just use parchment paper.
Thanks for the reply
We wrap the cookie sheets in foil so there is less cleanup. Laziness much?
Lol I call that smart not lazy!
Hey. Just a quick question. I have an area on the griddle where the seasoning has come off. Can I just throw down a couple new layers of seasoning or do I have to strip the seasoning off the entire griddle and reseason it?
Yes you can hit it with a grey brick (pumice stone) and then try to just burn off that area. It probably won't be perfect but will get close.
Checkin' boxes...
Question Johnny... I have the blackstone with the hard cover.. is that good enough in the rain or do i need the soft cover to cover the entire thing? I almost died yesterday when i saw on my house cameras that it randomly started raining and my soft cover was nowhere to be found.
I only have a hard cover and that's enough 90% of the time. But I have come out once or twice and seen water. So I guess it depends if you're ok with that or not.
He said Balls😊❤
Hey I saw video with George Motz where he has a unique way of making the Smash Burger without parchment paper. Is this something you have heard of or tired? He puts the meat ball down and get a little brown on it and then turns it over, using the brown spot that is now on the top as the point of contact to smash. I haven't tried it yet but seems to make sense.
Edit: Here is the video Johnny made showing this method
ua-cam.com/video/FwMqkFEvwG4/v-deo.html
I have tried that once and it worked better than I thought it would. I need to make a video about it.
How important are tongs?
Not very just depends what you are cooking. The come in handy for dogs and brasts but after that they are not that imporant.
First. 👍
Grill cleaning stone??
Yes that is also a very important one , I should have added it.