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LOVE your kitchen !! Trying Chikenz this way for the first time tonight . Normally I grill it out back '

Love your black top. Bro, how big is that?

preciate u big dawg

Actually Detroit Style Pizza is the crust, then meat, then cheese and sauce is dolloped on top when done.

If I'm making a large Casserole, can I use a foil pan?

SLOb on the cob corn on the cob

You mentioned mayonnaise but I clearly see miracle whip on the table……gross

One thing i miss about Detroit is Jets pizza. Im in Arizona now, and the oizza options are dismal. The best we have here is Hungry Howies, which isnt bad but it's not Jets. I want to make a clone at hime but having trouble. getting the sauce right.

The secret is the dome and a timer. Preheat your griddle on high for 5 minutes. Once 5 minutes are up, turn it down to the lowest setting. Put down any cooking oil and or butter and allow it to heat up which does not take long at all. Add the chicken and what ever sauce and seasoning you want to use and cover with a dome. I usually add a tiny bit of water from my squirt bottle before covering with the dome. Cook for 15 minutes and flip. Cook for another 15 minutes. Allow the chicken to rest for 5 minutes and enjoy. This even works on frozen chicken. I've also included times below for steaks and hash browns. Steaks (any cut and up to 1 inch thick) = Under the dome for 5 minutes for well done, 3 minutes for medium and 1.5 minutes for medium rare on each side. Hash Browns (both patties or shredded) = 7 minutes under the dome on each side comes out moist on the inside but crispy on the outside with a golden brown color Fish (up to 1 inch thick) 6 to 7 minutes under the dome on each side.

How do you see the moistness with a camera shot that far away

salmon was on their way too long

Cool technique with the fries on the griddle, also very cool you make the griddle top custom for each grill.

I was game until i saw you put the chili on top of the dog on the grill. lol.

Great video....I cut my hotdogs OR poke holes in them to get them up inside. Not sure about fries on the griddle.

Joe its been too long! We miss your videos. Hope all is well with you and your family!!

Nice griddle but $500 bet blackstone can do the same

guy needs to join local toastmaster's, learn to get to key points quickly, less babbling, improve his presentation skills, . . .

I dont understand why u think u cant cook chicken on a blackstone. U didnt do anything special u made a simple bbq chicken. Anyone can do that

Hi.new subscriber.. love jets detroit style , u did an awesome job, looks terrific!!!🎉

@GriddleMaster - My only question is - where does the grease go? A basic breakfast isn't much of an issue, but at an event where you're cooking tons of bacon, you have to do something with the grease. Have you addressed this anywhere in your videos?

Oh it works on the Blackstone just fine...

salt not good for you though..thanks for the tips on bbq on a griddle

Really miss your videos. Hope all is well

what is the griddle made out of? your website does not say.

where did you get that magnetic idk what to call it lid maker lol i need that!!!

Why doesn't he post anymore ?

Add a lil seasoning for more flavor.

Too much crust! 😠

"Aren't YOU the genius?" Cracked me up!

Junior-Junior and Junior , Junior, junior, junior, junior, junior, junior, junior. LOL

You guys rock! So nice to see dad and adult son working together.

Homie burned the wings

Hey joe, long time no see😢. Everything ok?

Just a little bit of oil at 1:15? Looks like the Johnstown Flood.

Confused by your comment about the Blackstone... If the heat is too high on LOW on the Blackstone, just turn down the propane. It will get as low as you want. You just have to know how to properly operate your equipment. Each griddle is different and you have to learn it's quirks.

Life hack how we do the crust at Jets. Pre oil the table of where you are placing the raw dough after you have mixed it. Did you see it sticking to the table? This will make it a thousand times easier to pickup the dough. For a 4 Corner pizza 🍕 you would want to do 2 ounce ladle of oil in the pan and for a large deep dish pizza you want to do 4 ounce of oil in the pan before placing dough in the pan. You will need to use a roller on the dough and go over it just enough for the dough to go from side to side in the pan. Not fully side to side, but more like the the dough is touching the middle of each side of the pan. Let it sit for 20 minutes and then spread the dough out side to side, making sure no oil gets on top of dough From the bottom of the pan. After that is done. Take your finger tips and dabble all over it like you are stabbing the dough with your finger tips. Do this all around the dough and make sure you have the dough secured from oil reaching up top the dough. Let it sit for 2 hours or longer and then make your deep dish pizzas. That is all I can tell you from here.

There are no ingredients shown. This seems sketchy.

So even after the griddle is seasoned correctly. It still will rust under the seasoning?

What are the magnets for cover called and where to get?

I m 8

I just found your channel and I love it! But I see you haven’t posted in over a year. Have you quit CZcams for good? I sure hope not!

400th thumbs up and a sub !!

If you cooked it with the skin down first you would have had a much better result, I cook on a Blackstone every day and get better results than your presentation. You overcooked that fish and don't realize it.

Ty for this !!

Hey Joe, long time since we’ve seen you, hope all is well? Miss your videos!

Where can you get the shield?

Dude you Rock!! Low n slooww

Yum. I like this version the most. Looks delish as well!

Looks delicious!

I eat bacon.