Thanks, Johnny. I look so forward to your videos, because so many other griddles just seem so fake, I love your laid back what you see is what you get presentation. You had me when you labeled yourself as an amateur griddles professional drinker.😂😂😂❤️❤️❤️
😁😁😁🍻 glad you can relate Greg. You know what they say, "know what you're good at and never do it for free" 🤣🤣🤣. Now I just need to wait for the beef Olympics to come around.
You were so close to the original blackening process by chef Paul Prudhommethat he developed in the 80's. Pound the chicken thin(3/8"+-) then melt your butter in a bowl and put your seasoning on a plate or in a shallow pan. Dip the chicken in the butter (i use a fork stuck in it to hold it), let the excess drip off then lay it down in the seasoning shake seasoning on top so you get a good coat of the butter and seasoning. Then put the chicken on a cutting board covered with something non-stick(plastic wrap, foil or parchment paper). Then let them sit while you get the griddle HOT(500⁰+). Put a little oil down and fry the chicken. Dont move it or play with it for at least 3 minutes. That coat of butter seals in the moisture. It looks burnt but its not. Flip once and your good to go. I pull them at 155⁰-160⁰. Leftovers are delicious on a salad.
Good looking chicken! Reminds me of the ‘80s when they blackened EVERYTHING. A blackened chicken sandwich with remoulade and a side of Cajun fries was always my favorite. Worked at a place that did a blackened mahi mahi sandwich which was really good too. Might have to try this one soon.
That’s awesome Johnny, we’ve always blackened in cast iron. It’s good to know it works on a griddle too. I’ll definitely try it (once it gets cooler, the heat index is 115 right now)😂
Howdy Johnny, that was easy and fast. I now know what to call all my griddle cooks.... when the wife states that looks burnt to me.....nope that's blackened babe! Have A Day! ;~)
Nice. I hate cooking chicken because of my OCD. Im constantly cleaning and trying to avoid cross contamination. Ive gotten pretty good with the one hand operation when dredging or seasoning. And use my tongs A LOT ! Thanks Johnny.
I’m generally not a fan of blackened foods, even at cajun restaurants. Also a big fan (subscriber) of the ATK channel. This looks interesting so I might give it a try, but I suspect just filleting the cutlets and cooking them on the griddle or smoker is equally good.
I ordered a blackened shrimp dish at a restaurant a while back. It came out with no color on the shrimp. I asked the waitress if this was the blackened dish and she said yes. When I asked why it wasn’t literally blackened she asked the chef and came back with “blackened is just the type of seasoning “. I don’t order blackened there anymore.
My wife is always harassing me about cleanliness and food safety, too. I notice she doesn't care about leaving tons of bottles of stuff around our bathroom sink.
Is that Blackening Seasoning Hot? My family don't play hot. Me on the other hand... My abused 50yr old stomach still thinks it's at the top of it's game. So my tolerance is Jalapeños without veins or seed. Usually sautéed on a burger. 😅
@@JohnnyBrunet I hadn't watched the whole video before I commented. Then I finished it and saw the spicy hit you. 😆 My bad. 😆 🤣 😂 Probably to much for me and my family. 🍻 Shawn
Thanks, Johnny. I look so forward to your videos, because so many other griddles just seem so fake, I love your laid back what you see is what you get presentation. You had me when you labeled yourself as an amateur griddles professional drinker.😂😂😂❤️❤️❤️
😁😁😁🍻 glad you can relate Greg. You know what they say, "know what you're good at and never do it for free" 🤣🤣🤣. Now I just need to wait for the beef Olympics to come around.
I like your adapting the cast iron kitchen recipe to the outdoor griddle. The possibilities ...
Ya I'm sure there's tons of other recipes! I need to do some research.
Your new place looks beautiful
Thank you.
You were so close to the original blackening process by chef Paul Prudhommethat he developed in the 80's. Pound the chicken thin(3/8"+-) then melt your butter in a bowl and put your seasoning on a plate or in a shallow pan. Dip the chicken in the butter (i use a fork stuck in it to hold it), let the excess drip off then lay it down in the seasoning shake seasoning on top so you get a good coat of the butter and seasoning. Then put the chicken on a cutting board covered with something non-stick(plastic wrap, foil or parchment paper). Then let them sit while you get the griddle HOT(500⁰+). Put a little oil down and fry the chicken. Dont move it or play with it for at least 3 minutes. That coat of butter seals in the moisture. It looks burnt but its not. Flip once and your good to go. I pull them at 155⁰-160⁰. Leftovers are delicious on a salad.
Thanks Andrew! I did not know the original blackening method. I am going to try that next time. Thanks for watching and for all the good information.
This one is on the must make list. Next trip to ALDI I’m getting that seasoning.
Just bought ur ebook, looks great, gonna print it out later and put in binder so can make for easy reading
Nice!!! Just a heads up it's kind of expensive if you do it in color, but free if you can do it at your job 😁
Good looking chicken! Reminds me of the ‘80s when they blackened EVERYTHING. A blackened chicken sandwich with remoulade and a side of Cajun fries was always my favorite. Worked at a place that did a blackened mahi mahi sandwich which was really good too. Might have to try this one soon.
Mmm Cajun fries sound delicious! That sounds like a great meal.
Good video. Keep doing more of this stuff!
Thanks I'm glad you liked it.
Nice presentation! I always butterfly chicken, way easier to cook.
As always you nailed the important elements of a good griddle meal. Just get’er done and enjoy! You keep it simple and straight forward KISS!
That looks like it would make awesome sandwiches. Lettuce, tomatoes and mayo! Thanks again buddy
Looks fantastic, Johnny. That one is on my "to do list" once I get my griddle.
That’s awesome Johnny, we’ve always blackened in cast iron. It’s good to know it works on a griddle too. I’ll definitely try it (once it gets cooler, the heat index is 115 right now)😂
Looks like a winner to me. GRIDDLE ON DUDE.
Beautiful! This looks so fantastically simple. I’m going to have to get ahold of some of that seasoning.
Added to the list of recipes. Thanks mang! New place looks good!!
Looks delicious. I will be trying this soon. Thanks
Looks delish.
These look very good Johnny and will definitely give them a try. Nice Job!!
Another excellent recipe I will try out. I got some real good blackened seasoning from Amazon.
Thanks Guy. Shoot me a link of that seasoning so I can give it a go.
Looks good Johnny!
Definitely will try this one.
Good video my friend ! THANK YOU FRANK FROM MONTANA......
Looks delicious
Thank you 😋
Great video!!
Thanks Justin, I appreciate you watching.
Excellent Johnny! jimmy
Great video as usual. I will definitely try this. Thanks Johnny.
You're welcome
Just made this! Holy crap is it good
Awesome! I'm so glad it turned out well for you.
Hey Johnny. I bought the johnsonville brat cook plate thingy. It rocks. You should get one and review it. It would make a good video.
Awesome! I need to get one for sure. Someone else told me they bought it and it was great.
Howdy Johnny, that was easy and fast. I now know what to call all my griddle cooks.... when the wife states that looks burnt to me.....nope that's blackened babe! Have A Day! ;~)
lol, yup that's the new answer for sure.
Doing Math with Johnny on the internet 😂
I have the Blackened seasoning
.
Nice. I hate cooking chicken because of my OCD. Im constantly cleaning and trying to avoid cross contamination. Ive gotten pretty good with the one hand operation when dredging or seasoning. And use my tongs A LOT ! Thanks Johnny.
Have you ever though about getting some gloves? That's how I do it, I'm usually wearing gloves while it's raw.
@@JohnnyBrunet I use them occasionally. Depends on what I'm doing. If I'm cutting, no. I need to feel the food. As strange as that sounds.
Been liking your channel. Thought you had said med-high was like 375-400?
It depends on which griddle you have, where your cooking and what time of year it is. So that's why I always suggest getting an infrared thermometer.
I’m generally not a fan of blackened foods, even at cajun restaurants. Also a big fan (subscriber) of the ATK channel. This looks interesting so I might give it a try, but I suspect just filleting the cutlets and cooking them on the griddle or smoker is equally good.
ya I'd say even if you aren't blackening it try the fileting. It worked very well for the griddle. And it cooked up fast and evenly.
As hot as it's been, I think I can cook mine on the griddle without turning the gas on......
What brand is that griddle? My wife bought me a Blackstone last year for my birthday.
Mine is a camp chef.
YUMMM!
And...it's always great to see THE OSU shirts, cups, etc.😉
Thanks Kay, Go Bucks!
I ordered a blackened shrimp dish at a restaurant a while back. It came out with no color on the shrimp. I asked the waitress if this was the blackened dish and she said yes. When I asked why it wasn’t literally blackened she asked the chef and came back with “blackened is just the type of seasoning “. I don’t order blackened there anymore.
Lol that's pretty bad.
Try pork trendlone
Flatten chicken is my job 3 times a week in the restaurant.
Brutus!!!
My wife is always harassing me about cleanliness and food safety, too. I notice she doesn't care about leaving tons of bottles of stuff around our bathroom sink.
🤣🤣🤣
Is that Blackening Seasoning Hot? My family don't play hot. Me on the other hand... My abused 50yr old stomach still thinks it's at the top of it's game. So my tolerance is Jalapeños without veins or seed. Usually sautéed on a burger. 😅
Ya it's a little hot but you could still cut the chicken like this and use a different seasoning.
@@JohnnyBrunet I hadn't watched the whole video before I commented. Then I finished it and saw the spicy hit you. 😆 My bad. 😆 🤣 😂 Probably to much for me and my family. 🍻
Shawn
WHAT!! NO BEER???
And of course as soon as I post my comment you address why you don’t have a beer….LoL
🤣🤣🤣