Why Restaurant Flat Tops Cook Better Than Your Blackstone
Here’s how you blackstone is different from restuarant flat top.
$20 Griddle 101 Ebook: https://bit.ly/Griddle-Ebook
FREE Temp chart- Signs you up for my weekly newsletter (2 min read) : https://bit.ly/howtogriddle
—————————-
💰💰💰 Gear Discounts💰💰💰
—————————-
🌡ThermoPro 2 n 1 Infrared Thermometer : https://bit.ly/2n1Therm
💰 Get 10% off by using code Johnny10 (with minimum spend $30)
Get 10% off the XL griddle cutting board used in the video —
Use code Johnny at checkout and grab yours here: https://masseywoodcraft.com/shop/p/handmade-hardwood-cutting-boards-pnwxh-bm3ja-zrj4b
⭐️MY FAVORITE GRIDDLE TOOLS (affiliate links I earn a small commission):
►Oil spritzer 2 in 1: https://amzn.to/4mDSCsN
►2 in 1 Thermometer: https://bit.ly/2n1Therm
►Melting Dome: https://amzn.to/434ushs
►My Favorite Warming Rack: https://amzn.to/3yYFEfN
►Spatulas, Scrapper, Squirt Bottle: https://amzn.to/4dHavm7
►Blackstone Cleaning Kit (Puddy Knife): https://amzn.to/3wnW0CE
►Smash Burger Press : https://amzn.to/3JLuja9
►Bacon Weight/Press: https://amzn.to/3T8Hq9H
►Full Accessory Kit: https://amzn.to/4bttLl5
►See ALL TOOLS in my Shop: https://www.amazon.com/shop/griddlewithjohnny
© 2024GriddleWithJohnny all rights reserved
Connect with me:
Website: Johnnybrunet.com
Email: griddlewithjohnny@gmail.com
37 Comments
Glad you mentioned that – restaurant flat tops are never covered in snow in 30F temps!
A very informative answer to a question we all have asked ourselves! Thanks Johnny!!
I haven't uncovered and used my Blackstone since mid December. Just been too cold and unfortunately inconvenient to use during the winter where I have it. During the Spring, Summer, Fall, I just stay out there with my beer and everything I need until ready to serve up. I'm Jonesing to get my griddle on, especially breakfasts. Spring is coming though!
Good info. Especially for newbies. Im old, so I've been grilling 50+ years and had to learn by "trial and error". And cooked primarily on cast iron. So when i got my NS several years ago, it was a pretty simple learning curve. I like the warm water to cool it down idea!
Im always really careful with water after seeing warped griddle pics on forums ""from water". Always makes me a bit skeptical of what actually happened!
Cheers! Thanks for the tips!
Another great video, thank you. I have an electric thick stainless steel type inside with a second hood for it about a third of the size as the griddle in the video. It is easy to clean but must have to admit the pre-heat time is long and can deter using it sometimes. I do think the Griddle 101 recipe book a must and easy to follow with the temps listed rather than low, medium, and high.
Good video, Johnny. Man I have to admit it…the last couple of weeks with this artic blast we've had has kept me off the griddle. I just can't hang in that kind of cold. I have a tip for newbies though that goes along with your prep instructions. I bought a few of those plastic restaurant trays they use to put your plates of food on and slide down the rails to the cash register. I will load one of those up with everything I'm gonna need and take it all out at once. Saves a lot of in and out during the cooking process. Cheers! Hope we warm up soon.
I think thickness is the single biggest factor. I'm single and I don't need much real estate. I use a cast iron Lodge 14" pizza pan on my gas stove as a flattop. Obviously the heat dissipates toward the edges of the pan but with an infrared you can gauge it. I leave in on my cooktop all the time and it will cook the perfect eggs or grilled sandwich in no time not to mention cooking things which take more time to prepare such as a killer patty melt.
Great advice Johnny. I found a big difference in temp regulation between my first Blackstone indoor griddle and my current indoor griddle a 14" Ninja. I plan to get the larger 22" Ninja with dual controls that will give me more flexibility cooking.
Great Video!!!! Johnny you're the best!!!!!
Great stuff, Johnny. I've had my Blackstone for just over a year and I love it! As a child, Saturday morning cartoons used to be the highlight of my day. Now, it's the Saturday morning Johnny Brunet videos! Keep them coming! Have a great weekend, Johnny!
Always appreciate your tips and tricks.
As a machinist/fabricator with 40 years in the field and recently retired, I have made plenty of homemade griddles for myself, friends and family. He is absolutely correct that thickness plays a HUGE role in temperature management. If it’s thin the temperature varies wildly and thick it’s very stable but slow to react. There is a sweet spot that you are striving for when the materials are not a price consideration. Try heating a half inch thick 36”x24” piece of steel up and you be pretty tired of the whole thing by the time it happens. Typical home size griddles the sweet spot is around a quarter inch for the typical Blackstone size griddles but if you make a 2 burner size for inside home use (approx 12”x24”) you can go a little thicker but don’t go crazy, 5/16” to .250” maximum and you will do well. Keep in mind also if you move it much the weight gets quite cumbersome.
from the looks of the blackstone over your right shoulder, it has a nice warp also.
Johnny! They grill year round in Grand Rapids, bro
Why is your Blackstone so warped?
Finally purchased the Ebook… been watching your videos for a while now. Thanks!
you rock ty
Dang good video, thanks for sharing your experience and knowledge with us, the more simple the better for me, keep the videos coming.
Bob Evan’s mashed potatoes are wonderful. Mac and cheese is too.
Just wanted to say how much I enjoy your videos, some humour and a great signal to noise balance. 🙂
Love your vid's, bro! Where's the beer?
I know that you’re using an infrared thermometer now, but if I recall correctly you used a metal, analog grill top thermometer in at least one of your older videos. What do you think about these types of thermometers that that set down directly on the griddle surface. Jeff Bezos has a few available for less than 20 American pesos each and they have 4+ star reviews. The description for one of these thermometers is copied below for reference for anyone reading this who’s not familiar with this type of thermometer.
Escali AHG2 Stainless Steel Extra Large Direct Grill Surface Thermometer
Yeah the grill in my chipotle is a thick chunk of steel, it’s fun to play like an instrument, clickity clacking the grill like an artist, gotta let the restaurant know your a badass having fun.
Great information Johnny.
Anyone that has worked a line in a busy place knows cooking process is like an orchestra. Great tips Johnny.
Great informative video.
First year BTG owner and I had an issue with wind blowing between the side cabinet and griddle. I bought a set of magnetic wind deflectors and they work perfectly. I can get temperatures up to 500+ degrees.
my church that has a nice 32" commercial 220v griddle. they haven't used it in years and i hope to buy it one of these days. i have actually cooked on it many times and it is heads and shoulders above my blackstone.
Burgers and dogs cooked on steel? Uh, no. Cook meat on charcoal or wood.
I tried to temper my expectations when I got my Blackstone but overall I have been disappointed. One of the welds on the side shelf broke under light use and so now that side is basically useless. If there is even mild wind the griddle struggles to get up to heat. This means I need to replace parts and invest in some kind of wind deflectors just to keep using it. After owning it for 3 months all I can really say about it is, "meh, what is the point?" Then add in the fact that it cost $300 and all I can really say is that Blackstone is basically a scam with poor design and worse quality control.
OMG is your house near the train tracks? Like in Polar Express?
Would you say that Bob Evans is like a denny's?
60 degrees in FL is STILL COLD….🤷🏼♂️🤣
Great video as usual.
"american, what the hell else do you put on a burger" fucking THANK YOU
My company sells about 100+ commercial griddles a year. We are a national commercial restaurant equipment company. You need a 1 inch thick plate and real thermostats. That gives you temp control and recovery from all that steel. Home units don't have enough btu's, plate thickness or temp control.
If one can not figure this out, thats why they make walmarts.