Tried these today for the first time. Hubby says, “Get the lid.” I said, “No. The Griddle God (you) says smashed were better.” Yep, right again. They were awesome. We both binge your videos. Have learned what to do and especially, what not to do. Much appreciated.
I don't know about griddle god lol, but ai appreciate the compliment. I'm so glad you liked them and they turned out well. Smashing them gives a complete different texture.
Hi Alan thanks so much for the suggestion. Everything is better with ghee so I'm sure that would be amazing. And thanks so much for the compliment on my channel I've been working hard at it so it feels great to know some people like it. Have a good one brother.
I might try this ! Looks good. I know you say you are using parchment paper but it looks like wax paper to me. I wonder if it would work better on parchment paper? Love your videos! My biggest struggle is trying to get my grill to the lower temperatures.
It's totally wax paper haha my bad. I have parchment at work and just get used to calling it that but I know I have wax at home, good catch. Parchment might work better I would definitely give it a try. Someone to said in one of the comments that they used coffee filters, maybe that's a good solution. Yes I also have problems getting to lower temp. Have you seen my video on that? I can link it below. It's not a fool proof method but it's how I do it. I'm glad you like my videos, thanks so much for watching.
Thank you! That was a helpful video. I don’t have a “real” grill like yours, but I can still use some of the tips. I have a 3 burner camp chef that I bought years ago for canning in the fall. I bought a flat top camp chef to cover 2 of the burners so the best I can do is turn one burner off. I like the idea of preheating for 10 minutes , then shutting off one of the burners. Will try that.
Tried these today for the first time. Hubby says, “Get the lid.” I said, “No. The Griddle God (you) says smashed were better.”
Yep, right again. They were awesome. We both binge your videos. Have learned what to do and especially, what not to do. Much appreciated.
I don't know about griddle god lol, but ai appreciate the compliment. I'm so glad you liked them and they turned out well. Smashing them gives a complete different texture.
cool idea
Thanks! And thanks for watching.
Looking good
Thanks 👍
Nice job Johnny! I’m about to make these tomorrow and I’m glad I found your video!
Thanks! Ya they turned out pretty good. I had my doubts but I'm glad I did them.
Johnny, I would suggest doing the smashed version but use ghee instead of butter. Love your channel!!
Hi Alan thanks so much for the suggestion. Everything is better with ghee so I'm sure that would be amazing. And thanks so much for the compliment on my channel I've been working hard at it so it feels great to know some people like it. Have a good one brother.
Nice comparison. The smashed ones do seem like they may be easier to cook. All of them look good though👍
Thanks, they were a tad bit easier and tastier. But I'm glad I tried both because now I know.
I might try this ! Looks good. I know you say you are using parchment paper but it looks like wax paper to me. I wonder if it would work better on parchment paper? Love your videos! My biggest struggle is trying to get my grill to the lower temperatures.
It's totally wax paper haha my bad. I have parchment at work and just get used to calling it that but I know I have wax at home, good catch. Parchment might work better I would definitely give it a try. Someone to said in one of the comments that they used coffee filters, maybe that's a good solution. Yes I also have problems getting to lower temp. Have you seen my video on that? I can link it below. It's not a fool proof method but it's how I do it. I'm glad you like my videos, thanks so much for watching.
ruclips.net/video/wohFblZYMaE/видео.html
Thank you! That was a helpful video. I don’t have a “real” grill like yours, but I can still use some of the tips. I have a 3 burner camp chef that I bought years ago for canning in the fall. I bought a flat top camp chef to cover 2 of the burners so the best I can do is turn one burner off. I like the idea of preheating for 10 minutes , then shutting off one of the burners. Will try that.
@@Baknnana you are welcome. Also of you don't yet have an infrared thermometer I would highly recommend one. It helps out tremendously.