Johnny Brunet Grilling Class

Johnny Brunet Grilling Class  – 6/12/25

It was a hot June afternoon, the kind of day where your griddle could preheat itself just by sitting in the sun. I arrived at Specialty Gas House expecting a simple cooking class. Maybe a few grill marks, some meat, some fire. You know, civilized things. What I got instead was a spiritual awakening in the form of tacos, corn, and one extremely untrustworthy banana.

Enter Johnny Brunet, known online as “Griddle with Johnny,” aka the man who treats spatulas like nunchucks and cooks like he’s being timed by the gods. He pulled up with a cold Miller High Life in hand, the Champagne of Beers for the King of the Griddle. There were no measurements, no rules, just Johnny, the griddle, and enough grease to give your cardiologist nightmares.

First up were the Lazy Birria Tacos. “Lazy” he called them, but the only thing lazy was my ability to stop eating them. They were dripping with cheesy, meaty goodness, a richness so decadent it could make a grown man weep

Then came the Pineapple Chipotle Chicken Tacos,a sweet and spicy combo that somehow transported me to a tropical beach even though I was standing in a parking lot surrounded by propane tanks. I blacked out halfway through the second one and woke up hugging a bottle of Miller High Life.

As if that wasn’t enough, he fried bacon into corn. Yes, corn. And bacon. Together. I didn’t know whether to eat it or propose to it. I did both.

Finally, he closed it out with a campfire banana split that was so gooey and nostalgic, I called my childhood best friend just to apologize for never making them one.

So yeah, you came here for recipes. But I came here for healing, laughter, and a second helping of banana goo. Scroll down to get the recipes from Johnny’s griddle class, but don’t say I didn’t warn you. Once you cook these, you’ll never look at a griddle the same way again.

Make sure to follow his Griddle 101 YouTube page for amazing recipe and tips on how to use a griddle. https://www.youtube.com/@JohnnyBrunet

Johnny Brunet’s Recipes

Lazy Birria Tacos

Ingredients:

Beef & Seasoning

• 3 lb chuck roast

• 7 oz can of smoked chipotles

• 1 cup beef broth

• 1 tbsp garlic powder

• 1 tbsp chili powder

• 1 tbsp cumin

• 1 tbsp onion powder

• 1 tbsp Mexican oregano

Tortillas & Cheese

• 30 (6-inch) white corn tortillas

• 16 oz shredded Chihuahua cheese

Toppings

• 1 bunch cilantro

• 1 white onion, diced

• 2 limes, sliced

• Pickled red onions (optional)

• Sour cream (optional)

• Pico de gallo (optional)

 

Directions:

1. (Optional) Sear chuck roast in a hot cast iron pan for 2–3 minutes per side until browned.

2. Transfer roast to a crock pot. Add chipotles, beef broth, and all dry seasonings.

3. Cover and cook on low for 8 hours or until it easily shreds.

4. Remove chipotle peppers and shred the beef with two forks. Discard any visible fat.

5. Preheat the griddle to 375°F and add a little oil.

6. Dip each tortilla into the birria juices and place on the griddle.

7. Top each tortilla with cheese and shredded beef (on one side).

8. Let cheese melt, then fold tortillas in half.

9. Cook, flipping occasionally, until crispy (about 15–20 minutes total).

10. Top with diced onion, cilantro, and optional toppings. Serve with lime wedges.
    

 

Grilled Pineapple Chipotle Chicken Tacos

Ingredients:

Marinade

• 1lb Chicken Thighs or Breasts
• 4 tbsp pineapple juice
  
  
• 2 tbsp apple cider vinegar
  
  
• 1½ tbsp fresh lime juice
  
  
• 3 cloves garlic, minced
  
  
• 1½ tbsp chipotle chili powder
  
  
• 2 tsp dried oregano
  
  
• 2 tsp paprika
  
  
• ¼ tsp ground cinnamon
  
  
• 1 tsp kosher salt

Pineapple Salsa

• 1 cup chopped fresh pineapple
  
  
• ¼ cup chopped red onion
  
  
• 1 roma tomato, chopped
  
  
• 1 jalapeño, seeded and minced
  
  
• 1 tbsp chopped cilantro
  
  
• 1 tbsp lime juice
  
  
• 1 clove garlic, minced (optional)
  
  
• ½ tsp white sugar

• ½ tsp salt

 

Directions:

1. 1. Mix marinade ingredients in a bowl. Add chicken thighs and refrigerate for at least 1 hour or overnight.
      
      
   2. Preheat the grill to medium-high heat and grease the grates.
      
      
   3. Remove chicken from marinade and grill for 4–5 minutes per side, until internal temp reaches 165°F.
      
      
   4. Let chicken rest for a few minutes, then chop into small pieces.
      
      
   5. Warm tortillas on grill or in a skillet for a few seconds per side.
      
      
   6. Stack two mini tortillas, then add chicken and pineapple salsa.

   Add optional toppings like sour cream, hot sauce, pico, or pickled onions. Serve with lime wedges.
   

Bacon Fried Corn

Ingredients:

• 1 lb thick-cut bacon, diced

• 2 lbs frozen corn

• 1 tbsp minced garlic (about 3 cloves)

• ¼ cup chopped cilantro

• 2 limes

• Salt and pepper or Tajín seasoning

• Cotija cheese (Mexican crumbling cheese)

• Mexican table cream

• Crushed Cheetos or tortilla chips

• Hot sauce 

Directions:

1. Dice bacon before cooking.

2. Preheat the griddle to 375–400°F.

3. Add bacon to a cold griddle and cook until crispy, stirring often.

4. Scrape off most bacon grease, then add frozen corn.

5. Toss corn to coat in bacon grease, then spread it out and let it cook undisturbed for 3 minutes.

6. Flip corn and cook for another 3–5 minutes.

7. Turn off heat and stir in Tajín and chopped cilantro.

8. Remove from griddle and top with Cotija cheese, crema, crushed chips, lime juice, and hot sauce.

9. Serve as a side dish with tacos or eat with chips.
   

 

Campfire Banana Splits

Ingredients: 

• 6 large bananas (unpeeled, stems removed)
  
  
• 2 cups semisweet chocolate chips
  
  
• 1 (10.5 oz) bag miniature marshmallows
  

Directions:

1. Preheat the grill or campfire to high heat.
   
   
2. Spray 4 sheets of aluminum foil with cooking spray.
   
   
3. Slice banana peel lengthwise from stem to bottom, keeping the banana in the peel.
   
   
4. Gently open each banana and stuff with chocolate chips and marshmallows.
   
   
5. Wrap bananas in foil and place on grill or directly into coals.
   
   
6. Cook for about 5 minutes, until chocolate and marshmallows are melted.
   
   
7. Unwrap, open peel wide, and eat with a spoon.

 

Comments/Questions

We’d love to hear from you! Give us a comment on what you thought or if you have any questions. Check our grilling class calendar to join us at our next one! 

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