Mouthwatering flavors and sizzling skillets are calling your name! Whether you’re hosting a backyard bash or simply craving some comfort food with a twist, our roundup of 20 Delicious Blackstone Recipes is your ticket to satisfying any hungry crowd. From quick weeknight dinners to weekend feasts, these recipes promise to bring everyone to the table. Ready to turn up the heat? Let’s dive into these irresistible dishes!
Blackstone Griddle Philly Cheesesteak
Feeling like whipping up something delicious and hearty on your Blackstone griddle? You can’t go wrong with a classic Philly Cheesesteak, loaded with tender beef, melted cheese, and all the fixings. It’s the perfect meal for any day of the week.
Ingredients
- For the beef:
- 1 lb ribeye steak, thinly sliced
- 1 tbsp vegetable oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- For the veggies:
- 1 green bell pepper, thinly sliced
- 1 onion, thinly sliced
- For the cheese:
- 4 slices provolone cheese
- For serving:
- 4 hoagie rolls, split
Instructions
- Preheat your Blackstone griddle to medium-high heat (about 375°F).
- Toss the sliced ribeye with vegetable oil, salt, and pepper.
- Spread the beef evenly on the griddle. Cook for 2-3 minutes without stirring to get a good sear.
- Flip the beef and cook for another 2 minutes until fully cooked. Tip: Don’t overcrowd the griddle to ensure even cooking.
- Push the beef to one side of the griddle. Add the bell pepper and onion to the other side. Cook for 3-4 minutes, stirring occasionally, until softened.
- Mix the beef and veggies together on the griddle. Top with provolone cheese slices. Cover with a dome lid for 1-2 minutes to melt the cheese. Tip: A dome lid helps the cheese melt evenly without overcooking the beef.
- Toast the hoagie rolls on the griddle for 1 minute until lightly crispy.
- Divide the beef, veggie, and cheese mixture among the rolls. Tip: For extra flavor, spread a little mayo or mustard on the rolls before adding the filling.
Out of this world, the Philly Cheesesteak is juicy, cheesy, and packed with flavor. Serve it with a side of crispy fries or a fresh salad for the ultimate meal. Or, get creative and add some hot peppers for an extra kick.
Blackstone Breakfast Hash
Very few things beat the smell of a hearty breakfast sizzling on the griddle. This Blackstone Breakfast Hash is your ticket to a delicious morning, packed with crispy potatoes, savory sausage, and just the right amount of cheese.
Ingredients
- For the hash:
- 2 cups diced potatoes
- 1 tbsp olive oil
- 1/2 lb breakfast sausage, crumbled
- 1/2 cup diced onion
- 1/2 cup diced bell pepper
- Salt and pepper to taste
- For serving:
- 4 eggs
- 1/2 cup shredded cheddar cheese
- 2 tbsp chopped green onions
Instructions
- Preheat your Blackstone griddle to medium-high heat, about 375°F.
- Drizzle the olive oil on the griddle and spread the diced potatoes in an even layer. Season with salt and pepper.
- Cook the potatoes for 10 minutes, flipping occasionally, until they’re golden and crispy. Tip: Don’t overcrowd the griddle to ensure even cooking.
- Push the potatoes to one side and add the crumbled sausage, diced onion, and bell pepper to the other side. Cook for 5 minutes, stirring occasionally.
- Mix everything together on the griddle and cook for another 2 minutes to combine the flavors.
- Create four wells in the hash and crack an egg into each. Cover with a lid or aluminum foil and cook for 3-4 minutes, or until the eggs are done to your liking. Tip: For runny yolks, aim for 3 minutes.
- Sprinkle the shredded cheddar cheese over the hash and let it melt for about 1 minute.
- Garnish with chopped green onions before serving. Tip: Serve directly from the griddle for a fun, family-style breakfast.
Look at that—a skillet full of golden, crispy potatoes, perfectly cooked eggs, and melty cheese. This hash is a textural dream with a balance of savory and fresh flavors. Try topping it with avocado or a dollop of sour cream for an extra twist.
Blackstone Garlic Butter Shrimp
Mmm, you’re in for a treat with this Blackstone Garlic Butter Shrimp recipe. It’s quick, flavorful, and perfect for those nights when you want something special without the fuss.
Ingredients
- For the shrimp: 1 lb large shrimp, peeled and deveined, 2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper
- For the garlic butter sauce: 4 tbsp unsalted butter, 4 garlic cloves minced, 1 tbsp lemon juice, 1/4 tsp red pepper flakes, 2 tbsp chopped parsley
Instructions
- Preheat your Blackstone griddle to medium-high heat, about 375°F.
- In a bowl, toss the shrimp with olive oil, salt, and black pepper until evenly coated.
- Place the shrimp on the griddle in a single layer. Cook for 2 minutes per side, or until they turn pink and opaque. Tip: Don’t overcrowd the griddle to ensure even cooking.
- Push the shrimp to one side of the griddle. On the other side, melt the butter.
- Add the minced garlic to the melted butter. Sauté for 30 seconds, or until fragrant. Tip: Keep the garlic moving to prevent burning.
- Stir in the lemon juice and red pepper flakes. Cook for another 30 seconds.
- Toss the shrimp in the garlic butter sauce until fully coated. Sprinkle with chopped parsley before serving. Tip: Fresh parsley adds a bright color and fresh flavor.
Heavenly served over a bed of warm rice or with crusty bread to soak up that delicious garlic butter sauce. The shrimp are juicy and packed with flavor, making this dish a surefire hit for any occasion.
Blackstone Smash Burgers
Mmm, nothing beats the juicy, crispy edges of a Blackstone Smash Burger. You’re in for a treat with this easy-to-follow recipe that’ll have you flipping burgers like a pro in no time.
Ingredients
- For the burgers:
- 1 lb ground beef (80/20 blend)
- 4 slices American cheese
- 4 brioche buns
- 1 tbsp vegetable oil
- For the toppings:
- 1/2 cup mayonnaise
- 1 tbsp ketchup
- 1 tbsp mustard
- 1 tsp pickle relish
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- Lettuce, tomato, and onion slices for serving
Instructions
- Preheat your Blackstone griddle to medium-high heat (about 375°F).
- Divide the ground beef into 4 equal portions and loosely form into balls.
- Drizzle the vegetable oil on the griddle and spread it evenly.
- Place each beef ball on the griddle and immediately smash them flat with a spatula to about 1/4 inch thickness.
- Season the smashed patties with salt and pepper.
- Cook for 2 minutes without moving to get a good sear.
- Flip the patties and cook for another 1 minute.
- Add a slice of American cheese on each patty and let it melt for about 30 seconds.
- While the cheese melts, toast the brioche buns on the griddle for about 30 seconds.
- Mix mayonnaise, ketchup, mustard, pickle relish, garlic powder, and onion powder in a small bowl to make the sauce.
- Spread the sauce on the bottom bun, then layer with lettuce, tomato, and onion.
- Place the cheeseburger patty on top and cover with the top bun.
Perfectly crispy on the outside, tender and juicy inside, these smash burgers are a game-changer. Try serving them with a side of sweet potato fries for the ultimate meal.
Blackstone Chicken Fajitas
Zesty flavors and sizzling sounds are what you’ll get with these Blackstone Chicken Fajitas. Perfect for a weekend cookout or a quick weeknight dinner, they’re all about bringing the restaurant experience to your backyard.
Ingredients
- For the marinade:
- 1/4 cup olive oil
- 2 tbsp lime juice
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp salt
- For the fajitas:
- 1.5 lbs chicken breast, sliced into strips
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 2 tbsp vegetable oil
Instructions
- In a large bowl, whisk together olive oil, lime juice, chili powder, cumin, garlic powder, and salt for the marinade.
- Add chicken strips to the marinade, ensuring they’re fully coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
- Preheat your Blackstone griddle to medium-high heat (about 375°F). Tip: A drop of water should sizzle and evaporate quickly when it’s ready.
- Spread vegetable oil on the griddle. Add marinated chicken, spreading out the strips so they cook evenly. Cook for 5-6 minutes per side, until golden and internal temperature reaches 165°F.
- Push chicken to one side of the griddle. Add bell peppers and onion to the other side. Cook for 4-5 minutes, stirring occasionally, until veggies are tender-crisp.
- Combine chicken and veggies on the griddle, tossing everything together for 1 minute to let the flavors meld. Tip: A splash of lime juice here adds a fresh zing.
Layers of smoky, charred goodness make these fajitas a hit. Serve them straight off the griddle onto warm tortillas, or get creative with a fajita bowl over cilantro-lime rice.
Blackstone Griddle Pancakes
Ever wake up craving something sweet, fluffy, and downright delicious? These Blackstone Griddle Pancakes are your answer, perfect for a lazy weekend breakfast or a fun brunch with friends.
Ingredients
- For the batter:
- 2 cups all-purpose flour
- 2 tbsp sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 3/4 cups milk
- 2 large eggs
- 1/4 cup melted butter
- 1 tsp vanilla extract
Instructions
- Preheat your Blackstone griddle to 375°F. This ensures even cooking and perfect browning.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt. Tip: Sifting the flour can make your pancakes even fluffier.
- In another bowl, beat the milk, eggs, melted butter, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients. Stir until just combined; a few lumps are okay. Overmixing leads to tough pancakes.
- Lightly grease the griddle with butter or cooking spray. Use a 1/4 cup measure to pour the batter onto the griddle for evenly sized pancakes.
- Cook for 2-3 minutes, until bubbles form on the surface and the edges look set. Flip and cook for another 1-2 minutes until golden brown. Tip: Don’t press down on the pancakes; it squeezes out the air and makes them dense.
- Serve immediately with your favorite toppings. Maple syrup and fresh berries are a classic combo.
Perfectly golden and fluffy, these pancakes have a slight buttery richness from the melted butter in the batter. Try stacking them high with layers of whipped cream and bananas for an extra indulgent treat.
Blackstone Bacon and Eggs
Who doesn’t love starting their day with a sizzling plate of bacon and eggs? This Blackstone version takes your classic breakfast to the next level with its smoky flavor and crispy edges.
Ingredients
- For the bacon and eggs:
- 6 slices of thick-cut bacon
- 4 large eggs
- 1 tbsp unsalted butter
- Salt and pepper to taste
Instructions
- Preheat your Blackstone griddle to medium-high heat, around 375°F, for about 5 minutes.
- Lay the bacon slices on the griddle, ensuring they don’t overlap. Cook for 4-5 minutes per side until crispy.
- Remove the bacon from the griddle and set aside on a paper towel-lined plate to drain.
- Reduce the griddle heat to medium, about 325°F, and melt the butter where you’ll cook the eggs.
- Crack the eggs directly onto the buttered area of the griddle. For sunny-side-up eggs, cook for 2-3 minutes until the whites are set but the yolks are still runny.
- Season the eggs with salt and pepper right before they’re done to avoid drawing out moisture too early.
- Serve the eggs immediately with the crispy bacon on the side.
Golden yolks and crispy bacon make this dish a breakfast favorite. Try serving it with a side of avocado or on a toasted English muffin for an extra twist.
Blackstone Hibachi Chicken
Venturing into the world of hibachi at home? This Blackstone Hibachi Chicken brings the sizzle and flavor of your favorite Japanese steakhouse right to your backyard. You’ll love how simple it is to whip up, with ingredients you probably already have.
Ingredients
- For the chicken:
- 2 lbs chicken breasts, cubed
- 2 tbsp vegetable oil
- 1 tsp salt
- 1/2 tsp black pepper
- For the vegetables:
- 1 cup zucchini, sliced
- 1 cup onions, sliced
- 1 cup mushrooms, sliced
- 2 tbsp soy sauce
- For the sauce:
- 1/4 cup soy sauce
- 2 tbsp butter
- 1 tbsp garlic, minced
Instructions
- Preheat your Blackstone griddle to medium-high heat (about 375°F).
- In a bowl, toss the cubed chicken with vegetable oil, salt, and pepper.
- Spread the chicken evenly on the griddle. Cook for 5-6 minutes per side, until golden brown and internal temperature reaches 165°F.
- Push the chicken to one side of the griddle. Add the zucchini, onions, and mushrooms to the other side.
- Drizzle the vegetables with soy sauce. Stir occasionally, cooking for 4-5 minutes until tender.
- In a small saucepan, melt butter over medium heat. Add garlic and soy sauce, simmering for 2 minutes to blend flavors.
- Combine the chicken and vegetables on the griddle. Pour the sauce over, tossing to coat evenly.
- Serve immediately, garnished with sesame seeds if desired.
Now you’ve got a dish that’s juicy, packed with umami, and just begging to be served over a bed of steamed rice or alongside a crisp salad. No need for takeout when you can create this hibachi magic at home!
Blackstone Griddle Pizza
Venturing into the world of outdoor cooking brings a whole new flavor to homemade pizza, and using a Blackstone griddle is a game-changer. You’ll love the crispy crust and the smoky flavor that only griddle cooking can deliver.
Ingredients
- For the crust:
- 2 cups all-purpose flour
- 1 tbsp sugar
- 1 tsp salt
- 1 tbsp olive oil
- 1 packet (2 1/4 tsp) active dry yeast
- 3/4 cup warm water (110°F)
- For the sauce:
- 1 can (15 oz) tomato sauce
- 1 tsp garlic powder
- 1 tsp dried basil
- 1 tsp dried oregano
- For the toppings:
- 2 cups shredded mozzarella cheese
- 1/2 cup pepperoni slices
- 1/4 cup sliced black olives
Instructions
- In a large bowl, mix flour, sugar, salt, and yeast. Gradually add warm water and olive oil, stirring until a dough forms.
- Knead the dough on a floured surface for 5 minutes until smooth. Tip: The dough should be slightly sticky but not stick to your hands.
- Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour until doubled in size.
- Preheat your Blackstone griddle to medium-high heat (about 375°F). Tip: A drop of water should sizzle when it hits the griddle.
- Roll out the dough on a floured surface to your desired thickness. Transfer to the griddle.
- Cook the crust for 3 minutes, then flip. Tip: Look for golden brown spots to know it’s ready to flip.
- Spread tomato sauce over the crust, then sprinkle with garlic powder, basil, and oregano.
- Add mozzarella cheese, pepperoni, and black olives evenly over the sauce.
- Cover the griddle with a lid or aluminum foil and cook for another 5 minutes until the cheese is melted and bubbly.
Here’s the best part: the crust is irresistibly crispy on the outside, yet soft inside, with a smoky flavor that’s hard to beat. Try serving it straight off the griddle for that authentic outdoor pizza experience.
Blackstone Sausage and Peppers
Unbelievably easy and packed with flavor, this Blackstone Sausage and Peppers recipe is your go-to for a quick, satisfying meal. You’ll love how the smoky grill marks bring out the sweetness of the peppers and the savoriness of the sausage.
Ingredients
- For the sausage and peppers:
- 1 lb Italian sausage links
- 2 large bell peppers, sliced into strips
- 1 large onion, sliced into strips
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat your Blackstone griddle to medium-high heat (about 375°F).
- While the griddle heats, toss the bell peppers and onion with olive oil, salt, and black pepper in a large bowl.
- Place the sausage links on the griddle. Cook for 4-5 minutes per side, or until they’re golden brown and cooked through.
- Remove the sausages from the griddle and set aside. Tip: Letting them rest for a few minutes makes them juicier.
- Add the peppers and onions to the griddle. Cook for 5-6 minutes, stirring occasionally, until they’re soft and slightly charred. Tip: Don’t overcrowd the griddle to ensure even cooking.
- Slice the sausages into bite-sized pieces and return them to the griddle with the peppers and onions. Cook together for 2-3 minutes to blend the flavors. Tip: A splash of balsamic vinegar at this stage adds a nice tang.
Absolutely delicious, the combination of juicy sausage with sweet, charred peppers and onions is a match made in heaven. Serve it over creamy polenta or stuff it into a crusty roll for an epic sandwich.
Blackstone Teriyaki Chicken
Now, if you’re craving something sweet, savory, and a bit smoky, this Blackstone Teriyaki Chicken is your go-to. It’s perfect for those lazy Sundays when you want to impress without the stress.
Ingredients
- For the marinade:
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 tbsp honey
- 1 tbsp minced garlic
- 1 tsp grated ginger
- For the chicken:
- 2 lbs boneless, skinless chicken thighs
- 1 tbsp vegetable oil
- For garnish:
- 1 tbsp sesame seeds
- 2 green onions, sliced
Instructions
- In a bowl, whisk together soy sauce, brown sugar, honey, garlic, and ginger to make the marinade.
- Place chicken thighs in a resealable bag, pour the marinade over, and seal. Marinate in the fridge for at least 1 hour, flipping halfway through.
- Preheat your Blackstone griddle to medium-high heat (about 375°F) and lightly oil the surface.
- Remove chicken from the marinade, letting excess drip off, and place on the griddle. Reserve the marinade.
- Cook chicken for 5-6 minutes per side, or until internal temperature reaches 165°F.
- While chicken cooks, pour the reserved marinade into a small saucepan. Bring to a boil, then simmer for 5 minutes to thicken slightly.
- Once chicken is done, brush with the thickened marinade, sprinkle with sesame seeds and green onions.
- Let chicken rest for 3 minutes before slicing to keep it juicy.
Zesty and packed with flavor, this teriyaki chicken has the perfect balance of sweet and savory. Serve it over a bed of steamed rice or chop it up for a killer salad topping.
Blackstone Griddle Quesadillas
These Blackstone Griddle Quesadillas are your next go-to for a quick, delicious meal that’s packed with flavor and easy to make. Perfect for any day of the week, they’re a crowd-pleaser that’ll have everyone asking for seconds.
Ingredients
- For the filling:
- 2 cups shredded chicken
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/2 cup diced bell peppers
- 1/2 cup diced onions
- 1 tbsp olive oil
- For assembling:
- 4 large flour tortillas
- 1/2 cup salsa
- 1/4 cup sour cream
Instructions
- Preheat your Blackstone griddle to medium heat (about 350°F).
- Drizzle olive oil on the griddle and spread it evenly with a spatula.
- Add diced onions and bell peppers to the griddle. Cook for 3-4 minutes until they start to soften.
- Add shredded chicken to the griddle with the vegetables. Stir occasionally and cook for another 2-3 minutes until everything is heated through.
- Clear a space on the griddle and place a tortilla down. Sprinkle half of it with cheese, then add the chicken and vegetable mixture on top of the cheese.
- Fold the tortilla over the filling and press down gently with your spatula. Cook for 2-3 minutes on each side until the tortilla is golden brown and the cheese is melted.
- Repeat with the remaining tortillas and filling.
- Serve hot with salsa and sour cream on the side.
You’ll love the crispy exterior and the gooey, flavorful inside of these quesadillas. Try serving them with a side of guacamole for an extra touch of creaminess.
Blackstone Steak and Potatoes
Perfect for those nights when you’re craving something hearty and satisfying, this Blackstone Steak and Potatoes recipe is a game-changer. You’ll love how the flavors come together, making it a surefire hit for any meal.
Ingredients
- For the steak:
- 1.5 lbs ribeye steak, 1 inch thick
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- For the potatoes:
- 4 medium russet potatoes, cubed
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat your Blackstone griddle to medium-high heat (about 400°F).
- While the griddle heats, season the ribeye steak on both sides with salt and black pepper.
- Drizzle 1 tbsp olive oil over the steak, rubbing it in to coat evenly.
- Place the steak on the griddle and cook for 4 minutes on one side for medium-rare, or adjust time based on your preference.
- Flip the steak and cook for another 4 minutes on the other side.
- Remove the steak from the griddle and let it rest for 5 minutes before slicing.
- In a large bowl, toss the cubed potatoes with olive oil, garlic powder, paprika, salt, and black pepper until evenly coated.
- Spread the potatoes in a single layer on the griddle and cook for 10 minutes, stirring occasionally, until golden and crispy.
- Serve the sliced steak alongside the crispy potatoes.
Flavorful and juicy, the steak pairs perfectly with the crispy, seasoned potatoes. Try topping the steak with a pat of butter for an extra rich flavor, or serve with a side of your favorite veggies for a complete meal.
Blackstone Vegetable Stir Fry
Zesty and vibrant, this Blackstone Vegetable Stir Fry is your go-to for a quick, healthy meal that doesn’t skimp on flavor. You’ll love how the veggies stay crisp while soaking up all the savory goodness.
Ingredients
- For the stir fry:
- 2 tbsp olive oil
- 1 cup broccoli florets
- 1 cup sliced bell peppers
- 1 cup sliced carrots
- 1 cup snap peas
- 2 cloves garlic, minced
- For the sauce:
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tsp ginger, grated
Instructions
- Heat your Blackstone griddle to medium-high heat, about 375°F. Tip: A drop of water should sizzle and evaporate quickly when it’s ready.
- Add 2 tbsp olive oil to the griddle, spreading it evenly with a spatula.
- Toss in 1 cup broccoli florets, 1 cup sliced bell peppers, 1 cup sliced carrots, and 1 cup snap peas. Stir frequently for 5 minutes until veggies are slightly tender but still crisp.
- Push the veggies to one side of the griddle. Add 2 cloves minced garlic to the cleared space, cooking for 30 seconds until fragrant. Tip: Don’t let the garlic burn, or it’ll turn bitter.
- Mix the garlic into the veggies. In a small bowl, whisk together 2 tbsp soy sauce, 1 tbsp honey, and 1 tsp grated ginger. Pour over the veggies, stirring to coat evenly. Cook for another 2 minutes. Tip: For a thicker sauce, let it simmer a bit longer until it reduces slightly.
- Remove from heat and serve immediately. Light and crunchy, this stir fry pairs perfectly with a sprinkle of sesame seeds or over a bed of fluffy rice for a more filling meal.
Blackstone Griddle Corn on the Cob
Kick off your summer BBQ with this irresistible Blackstone Griddle Corn on the Cob. It’s smoky, buttery, and has just the right amount of char to make it a crowd-pleaser.
Ingredients
- For the corn:
- 4 ears of corn, husks removed
- 2 tbsp unsalted butter, melted
- 1 tsp salt
- 1/2 tsp black pepper
- For serving:
- 1/4 cup grated Parmesan cheese
- 1 tbsp chopped fresh parsley
Instructions
- Preheat your Blackstone griddle to medium-high heat (about 375°F).
- Brush each ear of corn with melted butter, then sprinkle with salt and black pepper.
- Place the corn on the griddle. Cook for 10 minutes, turning every 2 minutes for even charring.
- Sprinkle the cooked corn with Parmesan cheese and parsley right before serving.
Let the corn cool for a minute before digging in. The cheese adds a salty crunch, while the parsley brings a fresh contrast to the smoky flavors. Try serving it with a side of spicy mayo for an extra kick!
Blackstone Pork Chops
Kickstart your weeknight dinner with these juicy Blackstone Pork Chops that are sure to impress. You’ll love how simple they are to make, yet they pack a punch of flavor that feels anything but ordinary.
Ingredients
- For the marinade:
- 1/4 cup olive oil
- 2 tbsp soy sauce
- 1 tbsp honey
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- For the pork chops:
- 4 bone-in pork chops, about 1 inch thick
- Salt and pepper, to taste
Instructions
- In a small bowl, whisk together the olive oil, soy sauce, honey, minced garlic, and smoked paprika to create the marinade.
- Season both sides of the pork chops with salt and pepper, then place them in a large resealable bag. Pour the marinade over the chops, seal the bag, and massage to coat evenly. Marinate in the refrigerator for at least 1 hour, or up to 4 hours for deeper flavor.
- Preheat your Blackstone griddle to medium-high heat (about 375°F) for about 5 minutes. Tip: A properly heated griddle ensures a perfect sear without sticking.
- Remove the pork chops from the marinade, letting excess drip off. Discard the remaining marinade.
- Place the pork chops on the griddle and cook for about 5 minutes on the first side, until you see a golden-brown crust forming. Tip: Avoid moving the chops around too much to get that perfect sear.
- Flip the chops and cook for another 4-5 minutes on the other side, or until the internal temperature reaches 145°F for medium doneness. Tip: Use a meat thermometer to check for doneness without cutting into the meat.
- Let the pork chops rest for 3 minutes before serving to allow the juices to redistribute.
Finished with a smoky, sweet glaze and a tender, juicy interior, these pork chops are a dream. Serve them alongside a crisp apple slaw or over a bed of garlic mashed potatoes for a meal that’s anything but basic.
Blackstone Griddle French Toast
Oh, you’re going to love this Blackstone Griddle French Toast recipe. It’s the perfect blend of crispy edges and soft, custardy centers, all made effortlessly on your griddle.
Ingredients
- For the batter:
- 4 large eggs
- 1 cup whole milk
- 1 tbsp granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- For cooking:
- 8 slices thick-cut brioche bread
- 2 tbsp unsalted butter
- Maple syrup, for serving
Instructions
- Preheat your Blackstone griddle to medium heat, about 350°F.
- In a large bowl, whisk together the eggs, milk, sugar, vanilla extract, and cinnamon until fully combined.
- Dip each slice of brioche bread into the batter, allowing each side to soak for about 10 seconds for maximum flavor.
- Melt 1 tbsp of butter on the griddle, then place the soaked bread slices on it. Cook for 3-4 minutes on each side, or until golden brown and crispy.
- Flip the French toast carefully to avoid breaking the slices. Add the remaining butter as needed to prevent sticking.
- Serve immediately with maple syrup drizzled on top.
Here’s the deal: this French toast is irresistibly fluffy inside with a satisfying crunch outside. Try topping it with fresh berries or a dollop of whipped cream for an extra special touch.
Blackstone Chicken Fried Rice
Let’s dive into making this delicious Blackstone Chicken Fried Rice that’s sure to be a hit at your next meal. It’s packed with flavor, easy to whip up, and perfect for using up leftovers.
Ingredients
- For the rice: 2 cups cooked white rice (cooled), 2 tbsp vegetable oil
- For the chicken: 1 lb chicken breast (diced), 1 tbsp soy sauce, 1 tsp garlic powder
- For the veggies: 1 cup frozen mixed vegetables (thawed), 2 eggs (beaten)
- For the sauce: 3 tbsp soy sauce, 1 tbsp sesame oil, 1 tsp sugar
Instructions
- Heat 1 tbsp vegetable oil in a large skillet or Blackstone griddle over medium-high heat (375°F).
- Add diced chicken to the skillet, sprinkle with garlic powder, and cook for 5-7 minutes until no longer pink. Tip: Don’t overcrowd the pan to ensure even cooking.
- Push chicken to one side, pour beaten eggs into the other side, and scramble until fully cooked.
- Add another tbsp of oil, then stir in the cooled rice and mixed vegetables. Cook for 3-4 minutes, stirring occasionally.
- Mix soy sauce, sesame oil, and sugar in a small bowl, then pour over the rice mixture. Stir well to combine. Tip: Adjust the heat if the rice starts to stick.
- Continue cooking for another 2-3 minutes until everything is heated through and the rice has a slight crispiness. Tip: Let it sit for a minute before serving to enhance the flavors.
Unbelievably tasty, this fried rice has the perfect balance of savory and slightly sweet, with a delightful texture from the crispy rice and tender chicken. Serve it with a sprinkle of green onions or a drizzle of sriracha for an extra kick.
Blackstone Griddle Hot Dogs
Perfect for those lazy summer afternoons, these Blackstone griddle hot dogs are a game-changer. You’ll love how the griddle gives them that irresistible char and snap.
Ingredients
- For the hot dogs:
- 4 all-beef hot dogs
- 4 hot dog buns
- For the toppings:
- 1 tbsp butter, melted
- 1/2 cup diced onions
- 1/4 cup relish
- 1/4 cup ketchup
- 1/4 cup mustard
Instructions
- Preheat your Blackstone griddle to medium-high heat (about 375°F).
- Place the hot dogs on the griddle. Cook for 4-5 minutes, turning occasionally, until they’re evenly charred.
- Tip: Don’t overcrowd the griddle to ensure each hot dog gets a perfect sear.
- While the hot dogs cook, brush the insides of the buns with melted butter and place them on the griddle. Toast for 1-2 minutes until golden.
- Tip: Keep an eye on the buns to prevent burning—they toast quickly!
- Remove the hot dogs and buns from the griddle. Place each hot dog in a bun.
- Top with diced onions, relish, ketchup, and mustard as desired.
- Tip: For an extra kick, try adding jalapeños or a sprinkle of cheese.
Enjoy the smoky flavor and satisfying crunch of these griddle hot dogs. They’re perfect with a side of crispy fries or a cold beer on a sunny day.
Blackstone Lemon Pepper Wings
Very few things beat the zesty kick of lemon pepper wings, especially when they’re cooked to crispy perfection on a Blackstone griddle. You’re in for a treat with this recipe that’s as easy to make as it is delicious.
Ingredients
- For the wings:
- 2 lbs chicken wings, split at joints, tips removed
- 1 tbsp olive oil
- 1 tsp salt
- For the lemon pepper seasoning:
- 2 tbsp lemon pepper seasoning
- 1 tbsp garlic powder
- 1 tsp onion powder
- For the glaze:
- 1/4 cup unsalted butter, melted
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
Instructions
- Preheat your Blackstone griddle to medium-high heat, about 375°F.
- In a large bowl, toss the chicken wings with olive oil and salt until evenly coated.
- Spread the wings out on the griddle in a single layer. Cook for 10 minutes without moving to get a good sear.
- Flip the wings and cook for another 10 minutes, or until they’re golden brown and crispy.
- While the wings cook, mix together the lemon pepper seasoning, garlic powder, and onion powder in a small bowl.
- In another bowl, whisk together the melted butter, lemon juice, and lemon zest for the glaze.
- Once the wings are cooked, sprinkle them evenly with the lemon pepper seasoning mix.
- Toss the seasoned wings in the lemon butter glaze until fully coated.
- Serve immediately for the best flavor and texture.
Ready to dig in? These wings are crispy on the outside, juicy on the inside, and packed with a bright, tangy flavor that’s irresistible. Try serving them with a side of cool ranch or blue cheese dressing to balance the zest.
Conclusion
Feasting on these 20 Delicious Blackstone Recipes promises to turn any gathering into a memorable feast. Whether you’re hosting a backyard BBQ or a cozy family dinner, this roundup has something to delight every palate. Don’t forget to try these recipes, share your favorites in the comments, and spread the joy by pinning this article on Pinterest. Happy cooking!
