18 Savory Blackstone Recipes for Outdoor Cooking

Fire up your Blackstone griddle and get ready to transform your outdoor cooking game with these 18 savory recipes that promise to delight your taste buds and impress your guests. Whether you’re craving quick weeknight dinners, hearty comfort food, or seasonal favorites, our roundup has something for every home cook in North America. Keep reading to discover dishes that’ll make your next cookout unforgettable!

Blackstone Griddle Burgers

Zesty flavors meet the sizzle of the griddle in this elevated take on the classic American burger. Perfectly charred edges and a juicy interior make these Blackstone Griddle Burgers a standout dish for any summer gathering.

Ingredients

• 1 lb ground beef (80/20 blend)
• 1 tbsp vegetable oil
• 1 tsp salt
• 1/2 tsp black pepper
• 4 slices American cheese
• 4 hamburger buns

Instructions

1. Preheat the Blackstone griddle to medium-high heat (375°F) for 10 minutes.
2. Divide the ground beef into 4 equal portions and shape into patties, each about 1/2 inch thick.
3. Drizzle the vegetable oil onto the griddle and spread it evenly using a spatula.
4. Place the patties on the griddle and season the tops with salt and black pepper.
5. Cook for 4 minutes without disturbing to achieve a perfect sear.
6. Flip the patties and cook for an additional 3 minutes for medium doneness.
7. Add a slice of American cheese to each patty during the last minute of cooking, allowing it to melt slightly.
8. Toast the hamburger buns on the griddle for 1 minute until lightly golden.
9. Assemble the burgers by placing each patty on a bun, adding desired toppings.

Great for a backyard BBQ, these burgers boast a smoky flavor with a melt-in-your-mouth texture. Serve them with a side of crispy sweet potato fries for a delightful contrast.

Blackstone Smash Tacos

Mastering the art of the perfect taco begins with understanding the harmony between texture and flavor, and our Blackstone Smash Tacos are no exception. These tacos, with their irresistibly crispy edges and tender centers, are a testament to the beauty of simplicity and technique.

Ingredients

• 1 lb ground beef
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 8 small flour tortillas
• 1 cup shredded lettuce
• 1/2 cup diced tomatoes
• 1/4 cup chopped cilantro
• 1/2 cup shredded cheddar cheese
• 1/4 cup sour cream
• 1/4 cup salsa

Instructions

1. Preheat your Blackstone griddle to medium-high heat (375°F) for about 5 minutes.
2. Drizzle the olive oil onto the griddle and spread it evenly with a spatula.
3. Divide the ground beef into 8 equal portions and place them on the griddle.
4. Immediately press each portion down firmly with a spatula to smash them into thin patties.
5. Sprinkle the salt, black pepper, garlic powder, and onion powder evenly over the patties.
6. Cook for 3 minutes without disturbing to allow a crispy crust to form.
7. Flip each patty and cook for an additional 2 minutes.
8. Warm the flour tortillas on the griddle for about 30 seconds on each side.
9. Assemble the tacos by placing a beef patty on each tortilla, then topping with shredded lettuce, diced tomatoes, chopped cilantro, shredded cheddar cheese, sour cream, and salsa.

Juxtaposing the crunch of the beef with the softness of the tortillas creates a delightful contrast, while the fresh toppings add a burst of color and flavor. Serve these tacos with a side of pickled jalapeños for an extra kick, or enjoy them as is for a truly satisfying meal.

Blackstone Philly Cheesesteak

Captivating the essence of Philadelphia’s iconic street food, this Blackstone Philly Cheesesteak transforms simple ingredients into a symphony of flavors, perfect for a gourmet twist on a classic.

Ingredients

• 1 lb ribeye steak, thinly sliced
• 1 tbsp olive oil
• 1 large onion, thinly sliced
• 1 large green bell pepper, thinly sliced
• 4 slices provolone cheese
• 4 hoagie rolls, split
• 1 tbsp butter, softened
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat the Blackstone griddle to 375°F over medium-high heat.
2. Drizzle olive oil on the griddle and spread it evenly with a spatula.
3. Add the thinly sliced ribeye steak to the griddle, seasoning with salt and black pepper. Cook for 2-3 minutes until the steak is no longer pink, stirring occasionally.
4. Push the steak to one side of the griddle. On the other side, add the sliced onion and green bell pepper. Cook for 3-4 minutes until they are soft and slightly caramelized, stirring occasionally.
5. Combine the steak with the onions and peppers, mixing well. Divide the mixture into 4 equal portions on the griddle.
6. Place a slice of provolone cheese over each portion. Cover with a lid or aluminum foil for 1 minute to allow the cheese to melt.
7. While the cheese melts, butter the inside of each hoagie roll and toast them on the griddle for 1-2 minutes until golden brown.
8. Using a spatula, transfer each cheesesteak portion into a toasted hoagie roll.

Every bite of this Blackstone Philly Cheesesteak offers a perfect blend of juicy, flavorful steak, melted provolone, and the sweet crunch of caramelized vegetables, all encased in a buttery, toasted roll. Serve it with a side of crispy fries or a fresh salad for a complete meal that’s sure to impress.

Blackstone Breakfast Skillet

Lusciously layered with vibrant flavors and hearty ingredients, the Blackstone Breakfast Skillet is a morning masterpiece that transforms the first meal of the day into a celebratory feast. Perfectly seared to golden perfection, this dish promises a symphony of textures and tastes that will awaken the senses.

Ingredients

• 2 tbsp unsalted butter
• 1 cup diced yellow onion
• 1 cup diced red bell pepper
• 1 cup diced green bell pepper
• 1 lb breakfast sausage, casings removed
• 4 large eggs
• 1 cup shredded cheddar cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Preheat your Blackstone griddle to medium-high heat, approximately 375°F.
2. Add 1 tbsp olive oil to the griddle, spreading it evenly with a spatula.
3. Place the diced yellow onion, red bell pepper, and green bell pepper on the griddle. Cook for 5 minutes, stirring occasionally, until vegetables are softened.
4. Push the vegetables to one side of the griddle. Add the breakfast sausage to the other side, breaking it apart with a spatula. Cook for 6-8 minutes, until browned and fully cooked.
5. Mix the cooked sausage with the vegetables. Create four wells in the mixture and crack an egg into each well.
6. Cover the griddle with a lid or aluminum foil and cook for 3-4 minutes, until the egg whites are set but the yolks are still runny.
7. Sprinkle the shredded cheddar cheese over the skillet. Cover again for 1 minute, just until the cheese melts.
8. Season with 1 tsp salt and 1/2 tsp black pepper. Serve immediately.

Zesty and satisfying, this skillet offers a delightful contrast between the creamy eggs, melted cheese, and the crisp vegetables. For an extra touch of indulgence, serve with a side of toasted artisan bread or a fresh avocado slice.

Blackstone Hibachi Chicken

Delight in the savory allure of Blackstone Hibachi Chicken, a dish that marries the bold flavors of Japanese teppanyaki with the convenience of backyard grilling. Perfectly charred and irresistibly juicy, this recipe promises a restaurant-quality experience right at home.

Ingredients

• 2 lbs boneless, skinless chicken thighs
• 1/4 cup soy sauce
• 2 tbsp sesame oil
• 1 tbsp ginger, minced
• 2 cloves garlic, minced
• 1/2 cup onion, diced
• 1 cup zucchini, sliced
• 1 cup mushrooms, sliced
• 2 tbsp butter
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your Blackstone griddle to medium-high heat, approximately 375°F.
2. In a large bowl, combine chicken thighs, soy sauce, sesame oil, ginger, and garlic. Marinate for 15 minutes.
3. Place marinated chicken on the griddle. Cook for 5 minutes per side, or until internal temperature reaches 165°F.
4. Remove chicken from griddle and let rest for 5 minutes. Slice into strips.
5. On the same griddle, melt butter and sauté onion, zucchini, and mushrooms for 3-4 minutes, until tender.
6. Return sliced chicken to the griddle. Mix with vegetables and season with salt and pepper. Cook for an additional 2 minutes.
7. Tip: For an even sear, avoid overcrowding the griddle. Tip: Letting the chicken rest ensures juiciness. Tip: Freshly minced garlic and ginger elevate the dish’s aroma.

Lusciously tender with a smoky char, this Blackstone Hibachi Chicken is a feast for the senses. Serve it over steamed rice or alongside a crisp salad for a meal that’s as visually appealing as it is delicious.

Blackstone Griddle Pizza

Outstanding for its crisp crust and melty cheese, Blackstone Griddle Pizza brings the joy of outdoor cooking to your favorite Italian classic. This method infuses the dough with a smoky char, elevating the simple pleasure of pizza to gourmet heights.

Ingredients

• 1 cup warm water (110°F)
• 1 tbsp granulated sugar
• 2 1/4 tsp active dry yeast
• 3 cups all-purpose flour
• 1 tsp salt
• 2 tbsp olive oil
• 1/2 cup pizza sauce
• 2 cups shredded mozzarella cheese
• 1/2 cup sliced pepperoni

Instructions

1. In a large bowl, combine warm water, sugar, and yeast. Let sit for 5 minutes until frothy.
2. Add flour, salt, and olive oil to the yeast mixture. Stir until a dough forms.
3. Knead the dough on a floured surface for 5 minutes until smooth and elastic.
4. Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour until doubled in size.
5. Preheat Blackstone griddle to medium-high heat (375°F).
6. Divide dough into two portions. Roll out each portion to a 12-inch circle on a floured surface.
7. Carefully transfer one dough circle to the griddle. Cook for 2 minutes until bottom is lightly charred.
8. Flip the dough. Spread 1/4 cup pizza sauce, 1 cup mozzarella, and 1/4 cup pepperoni over the dough.
9. Cover with a lid and cook for 3-4 minutes until cheese is melted and crust is golden.
10. Repeat with remaining dough and toppings.

Kick back and savor the contrast of the crispy, smoky crust against the gooey cheese and spicy pepperoni. For an extra touch, drizzle with hot honey or serve with a side of garlic butter for dipping.

Blackstone Bacon and Eggs

Dawn breaks with the promise of a meal that combines simplicity with sophistication, the Blackstone Bacon and Eggs. This dish elevates the classic breakfast duo to new heights, offering a crispy, smoky bacon paired with perfectly cooked eggs, all achieved on the versatile Blackstone griddle.

Ingredients

• 8 slices thick-cut bacon
• 4 large eggs
• 1 tbsp unsalted butter
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat the Blackstone griddle to 375°F over medium-high heat.
2. Lay the bacon slices flat on the griddle, ensuring they do not overlap.
3. Cook the bacon for 4 minutes on the first side, then flip and cook for an additional 3-4 minutes until crispy.
4. Remove the bacon from the griddle and place on a paper towel-lined plate to drain.
5. Reduce the griddle heat to 300°F.
6. Melt the butter on the griddle, spreading it evenly over the surface.
7. Crack the eggs directly onto the griddle, spacing them apart.
8. Sprinkle the eggs with salt and black pepper.
9. Cook the eggs for 2 minutes for sunny-side up, or flip and cook for an additional 1 minute for over-easy.
10. Serve the eggs immediately with the crispy bacon on the side.

Mastering this dish brings forth a symphony of textures and flavors—the crunch of the bacon against the silky eggs creates a delightful contrast. For an elegant twist, serve atop a toasted artisan bread or alongside a light, citrusy arugula salad.

Blackstone Steak and Veggies

Just imagine the sizzle of premium steak meeting the vibrant colors of fresh vegetables on a Blackstone griddle, creating a dish that’s as visually stunning as it is delicious. This Blackstone Steak and Veggies recipe promises a symphony of flavors and textures, perfect for a summer evening or a hearty family dinner.

Ingredients

• 1.5 lbs ribeye steak, sliced into strips
• 2 cups bell peppers, sliced
• 1 cup red onion, sliced
• 2 tbsp olive oil
• 1 tbsp garlic, minced
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp smoked paprika

Instructions

1. Preheat the Blackstone griddle to medium-high heat (approximately 400°F).
2. While the griddle heats, toss the steak strips with olive oil, minced garlic, salt, black pepper, and smoked paprika in a large bowl.
3. Once the griddle is hot, spread the steak strips evenly across the surface, ensuring they’re not overcrowded for optimal searing.
4. Cook the steak for 3-4 minutes on one side without moving to achieve a perfect crust, then flip and cook for another 3 minutes.
5. Remove the steak from the griddle and set aside on a plate, covering loosely with foil to keep warm.
6. In the same griddle, add the sliced bell peppers and red onion, stirring occasionally for even cooking.
7. Cook the vegetables for 5-6 minutes until they’re slightly charred but still crisp.
8. Return the steak to the griddle, mixing with the vegetables for 1 minute to combine flavors.
9. Serve immediately for the best texture and temperature.

Delight in the contrast between the juicy, flavorful steak and the crisp, colorful vegetables, a dish that’s as pleasing to the palate as it is to the eye. Consider serving over a bed of quinoa or alongside a crisp salad for a complete meal.

Blackstone Pancake Breakfast

Hearty and indulgent, the Blackstone Pancake Breakfast transforms the classic morning staple into a lavish feast, perfect for weekend gatherings or a special treat. With its golden edges and fluffy interior, this dish promises to elevate your breakfast experience with minimal effort and maximum flavor.

Ingredients

• 2 cups all-purpose flour
• 2 tbsp granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 2 cups whole milk
• 2 large eggs
• 4 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• 1 tbsp vegetable oil

Instructions

1. Preheat your Blackstone griddle to 375°F, ensuring it’s evenly heated for consistent cooking.
2. In a large bowl, whisk together 2 cups all-purpose flour, 2 tbsp granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt until well combined.
3. In another bowl, beat 2 large eggs, then mix in 2 cups whole milk, 4 tbsp melted unsalted butter, and 1 tsp vanilla extract until smooth.
4. Gradually pour the wet ingredients into the dry ingredients, stirring gently to avoid overmixing; a few lumps are perfectly fine for tender pancakes.
5. Lightly grease the griddle with 1 tbsp vegetable oil, using a paper towel to spread it evenly across the surface.
6. Pour 1/4 cup of batter onto the griddle for each pancake, spacing them about 2 inches apart to allow for spreading.
7. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set, then flip carefully with a spatula.
8. Cook for an additional 1-2 minutes on the other side, until golden brown and cooked through.
9. Transfer to a warm plate and repeat with the remaining batter, adjusting the heat if necessary to prevent burning.

The Blackstone Pancake Breakfast boasts a delightful contrast of crispy edges and a soft, airy center, with a rich buttery flavor enhanced by a hint of vanilla. Serve stacked high with a drizzle of maple syrup and a side of fresh berries for a visually stunning and deliciously satisfying meal.

Blackstone Fried Rice

Glistening under the kitchen lights, Blackstone Fried Rice emerges as a symphony of textures and flavors, a dish that transforms humble ingredients into a culinary masterpiece. Crafted on the iconic griddle, this recipe promises a delightful crunch and a smoky depth that only outdoor cooking can bestow.

Ingredients

• 2 cups cooked white rice, chilled
• 2 tbsp vegetable oil
• 1 cup diced chicken breast
• 2 eggs, beaten
• 1/2 cup frozen peas and carrots, thawed
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 2 green onions, sliced

Instructions

1. Preheat the Blackstone griddle to medium-high heat, approximately 375°F.
2. Drizzle 1 tbsp vegetable oil onto the griddle, then spread the diced chicken breast evenly. Cook for 5 minutes, flipping once, until fully cooked and slightly charred.
3. Push the chicken to one side of the griddle. Pour the beaten eggs onto the other side, scrambling them for 2 minutes until fully set.
4. Add the remaining 1 tbsp vegetable oil to the griddle, followed by the chilled rice. Stir-fry for 3 minutes, breaking up any clumps.
5. Mix in the cooked chicken, scrambled eggs, peas, and carrots. Drizzle with soy sauce and sesame oil, tossing to combine. Cook for an additional 2 minutes.
6. Sprinkle with sliced green onions, then remove from heat.

Offering a perfect balance of smoky, savory, and slightly sweet notes, this Blackstone Fried Rice boasts a satisfying chew from the rice and a vibrant crunch from the vegetables. Serve it straight from the griddle for an authentic outdoor dining experience, or garnish with extra green onions and a drizzle of sriracha for a spicy kick.

Blackstone Grilled Cheese

Whisking together the comfort of classic grilled cheese with the smoky allure of outdoor cooking, this Blackstone Grilled Cheese elevates a humble favorite to gourmet status. Perfectly crisp on the outside with a molten heart, it’s a testament to the magic of simple ingredients transformed by fire.

Ingredients

• 4 slices sourdough bread
• 2 tbsp unsalted butter, softened
• 1 cup sharp cheddar cheese, shredded
• 1/2 cup mozzarella cheese, shredded
• 1/4 cup parmesan cheese, grated
• 1 tbsp olive oil

Instructions

1. Preheat your Blackstone griddle to medium heat, approximately 350°F, ensuring it’s evenly heated for consistent cooking.
2. Butter one side of each sourdough bread slice with the softened unsalted butter, creating a golden crust as it cooks.
3. Combine the sharp cheddar, mozzarella, and parmesan cheeses in a bowl for a blend that melts beautifully and offers depth of flavor.
4. Place two slices of bread, buttered side down, on the griddle. Evenly distribute the cheese mixture on top of each.
5. Top with the remaining bread slices, buttered side up, pressing gently to secure the sandwiches.
6. Drizzle olive oil around the edges of the sandwiches to ensure an extra crispy finish, a chef’s secret for texture.
7. Cook for 3-4 minutes on each side or until the bread is golden brown and the cheese has melted, using a spatula to check the color before flipping.
8. Remove from the griddle and let rest for a minute before slicing, allowing the cheese to set slightly for the perfect pull.

Finished with a crisp exterior that gives way to a stretchy, savory interior, this Blackstone Grilled Cheese is a masterpiece of contrasts. Serve it alongside a tangy tomato soup for dipping or enjoy it as a standout dish at your next outdoor gathering.

Blackstone Chicken Fajitas

Lusciously seasoned and perfectly charred, these Blackstone Chicken Fajitas bring the vibrant flavors of Mexican cuisine right to your backyard. With a sizzling presentation and a melody of spices, this dish promises a feast for the senses, ideal for gatherings or a festive family dinner.

Ingredients

• 2 lbs chicken breast, sliced into strips
• 2 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 large onion, sliced
• 1 large bell pepper, sliced
• 8 flour tortillas
• 1 lime, cut into wedges
• 1/4 cup fresh cilantro, chopped

Instructions

1. Preheat the Blackstone griddle to medium-high heat, approximately 400°F.
2. In a large bowl, combine chicken strips with olive oil, chili powder, cumin, garlic powder, smoked paprika, salt, and black pepper. Toss until evenly coated.
3. Place the seasoned chicken strips on the griddle. Cook for 5-6 minutes per side, or until the internal temperature reaches 165°F.
4. Add sliced onion and bell pepper to the griddle beside the chicken. Cook for 4-5 minutes, stirring occasionally, until vegetables are tender and slightly charred.
5. Warm the flour tortillas on the griddle for about 30 seconds per side, then stack and wrap in a clean towel to keep warm.
6. Transfer the cooked chicken and vegetables to a serving platter. Squeeze lime wedges over the top and sprinkle with chopped cilantro.

Captivating in its simplicity, the dish boasts a smoky depth from the spices, balanced by the freshness of lime and cilantro. Serve these fajitas straight from the griddle for an interactive dining experience, allowing guests to assemble their own with warm tortillas and their choice of toppings.

Blackstone Corn on the Cob

Amidst the warmth of summer gatherings, Blackstone Corn on the Cob emerges as a quintessential delight, its golden kernels glistening with a smoky char that whispers of open-air feasts and the joy of shared meals.

Ingredients

• 4 ears fresh corn, husks removed
• 2 tbsp unsalted butter, melted
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup grated Parmesan cheese
• 1 tbsp chopped fresh parsley

Instructions

1. Preheat your Blackstone griddle to medium-high heat, approximately 375°F, ensuring it’s evenly heated for consistent cooking.
2. Brush each ear of corn with melted butter, coating all sides for a rich, golden finish.
3. Sprinkle the buttered corn evenly with salt and black pepper, enhancing the natural sweetness of the kernels.
4. Place the corn on the griddle, turning every 3-4 minutes, until all sides are lightly charred and kernels are tender, about 12 minutes total.
5. Remove the corn from the griddle and immediately sprinkle with grated Parmesan cheese and chopped parsley, allowing the residual heat to melt the cheese slightly.

Radiant with a perfect balance of smoky depth and buttery richness, this Blackstone Corn on the Cob offers a delightful crunch with every bite. Serve it alongside a zesty lime wedge or a sprinkle of chili powder for an extra kick that elevates this simple dish to new heights.

Blackstone Shrimp Scampi

Vibrant and bursting with flavor, this Blackstone Shrimp Scampi is a luxurious twist on the classic, combining succulent shrimp with a garlicky, buttery sauce that’s effortlessly elegant. Perfect for a weeknight dinner or a special occasion, it’s a dish that promises to impress with minimal effort.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 4 tbsp unsalted butter
• 3 cloves garlic, minced
• 1/2 cup dry white wine
• 1 tbsp lemon juice
• 1/4 tsp red pepper flakes
• 1/4 cup fresh parsley, chopped
• Salt to taste

Instructions

1. Preheat your Blackstone griddle to medium-high heat, ensuring it’s evenly heated before cooking.
2. Melt 2 tbsp of butter on the griddle, spreading it evenly to coat the surface.
3. Add the shrimp in a single layer, cooking for 2 minutes per side until they turn pink and opaque. Tip: Avoid overcrowding to ensure each shrimp cooks evenly.
4. Remove the shrimp from the griddle and set aside on a warm plate.
5. In the same area, add the remaining 2 tbsp of butter and minced garlic, sautéing for 30 seconds until fragrant. Tip: Keep the garlic moving to prevent burning.
6. Pour in the white wine and lemon juice, simmering for 2 minutes to reduce slightly.
7. Return the shrimp to the griddle, tossing to coat in the sauce. Sprinkle with red pepper flakes and half of the parsley, cooking for an additional minute. Tip: The sauce should lightly coat the back of a spoon.
8. Season with salt to taste and garnish with the remaining parsley before serving.

Tender shrimp enveloped in a rich, aromatic sauce make this Blackstone Shrimp Scampi a standout dish. Serve it over a bed of al dente pasta or with crusty bread to soak up every last drop of the delectable sauce.

Blackstone French Toast

Amidst the golden hues of dawn, there’s no better way to greet the day than with a plate of Blackstone French Toast, a dish that marries the rustic charm of griddle cooking with the delicate sophistication of French cuisine. This recipe transforms simple ingredients into a breakfast masterpiece, offering a crispy exterior that gives way to a custard-like center, all infused with the warmth of vanilla and cinnamon.

Ingredients

• 4 slices brioche bread, 1 inch thick
• 3 large eggs
• 1/2 cup whole milk
• 1/4 cup heavy cream
• 1 tbsp granulated sugar
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 2 tbsp unsalted butter
• Maple syrup, for serving

Instructions

1. Preheat your Blackstone griddle to 350°F over medium heat.
2. In a shallow dish, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, and ground cinnamon until fully combined.
3. Dip each slice of brioche bread into the egg mixture, allowing it to soak for 30 seconds per side to ensure even absorption.
4. Melt 1 tbsp of butter on the griddle, then place the soaked brioche slices on the hot surface.
5. Cook for 3-4 minutes on the first side, or until golden brown and crispy, then flip and cook for an additional 2-3 minutes on the other side.
6. Add the remaining 1 tbsp of butter to the griddle as needed to prevent sticking and to enrich the flavor.
7. Serve immediately, drizzled with maple syrup for a touch of sweetness.

Delight in the contrast of textures and the harmony of flavors in this Blackstone French Toast, where each bite offers a perfect balance of crispiness and softness. For an extra indulgent twist, top with fresh berries or a dollop of whipped cream to elevate this breakfast classic into a decadent treat.

Blackstone Sausage and Peppers

Lusciously vibrant and bursting with flavor, this Blackstone Sausage and Peppers dish is a testament to the beauty of simple ingredients coming together to create something extraordinary. Perfect for any gathering, it promises to be a crowd-pleaser with its smoky, savory notes and a hint of sweetness from the peppers.

Ingredients

• 1 tbsp olive oil
• 1 lb Italian sausage, sliced
• 2 bell peppers, sliced
• 1 onion, sliced
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes

Instructions

1. Preheat your Blackstone griddle to medium-high heat, approximately 375°F.
2. Drizzle 1 tbsp olive oil onto the griddle, spreading it evenly with a spatula.
3. Place 1 lb sliced Italian sausage on the griddle, cooking for 4-5 minutes until browned, flipping once halfway through.
4. Add 2 sliced bell peppers and 1 sliced onion to the griddle, stirring occasionally for 5-6 minutes until softened.
5. Mix in 2 minced garlic cloves, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes, cooking for an additional 1-2 minutes until fragrant.
6. Remove from heat and let rest for 2 minutes before serving to allow flavors to meld.

Perfectly balanced, the dish offers a delightful contrast between the juicy sausages and the tender, slightly charred vegetables. Serve it atop a bed of creamy polenta or tucked into a crusty baguette for an unforgettable meal.

Blackstone Vegetable Stir Fry

Vibrant and versatile, this Blackstone Vegetable Stir Fry brings a symphony of colors and flavors to your table, perfect for those seeking a quick yet sophisticated meal. The high heat of the Blackstone griddle ensures each vegetable retains its crispness, while a delicate balance of seasonings elevates the dish to new heights.

Ingredients

• 2 tbsp olive oil
• 1 cup broccoli florets
• 1 cup sliced bell peppers
• 1 cup sliced carrots
• 1 cup snap peas
• 2 tbsp soy sauce
• 1 tbsp minced garlic
• 1 tsp grated ginger

Instructions

1. Preheat the Blackstone griddle to medium-high heat, approximately 375°F, for 5 minutes.
2. Drizzle the olive oil evenly across the griddle surface.
3. Add the broccoli florets, sliced bell peppers, sliced carrots, and snap peas to the griddle. Spread them out in a single layer to ensure even cooking.
4. Stir the vegetables every 2 minutes for a total of 6 minutes, or until they begin to soften but still retain a slight crunch.
5. Push the vegetables to one side of the griddle. Add the minced garlic and grated ginger to the cleared space, sautéing for 30 seconds until fragrant.
6. Mix the garlic and ginger with the vegetables, then drizzle the soy sauce over the top. Stir to combine and cook for an additional 1 minute.
7. Remove the stir fry from the griddle and serve immediately.

Here, the stir fry boasts a delightful contrast between the tender-crisp vegetables and the bold, aromatic sauce. For an extra touch of elegance, garnish with sesame seeds or serve over a bed of jasmine rice to soak up the flavorful sauce.

Blackstone BBQ Chicken

Captivating the essence of summer barbecues, this Blackstone BBQ Chicken recipe marries the smoky allure of grilling with the tangy sweetness of barbecue sauce, creating a dish that’s both rustic and refined.

Ingredients

• 2 lbs boneless, skinless chicken thighs
• 1 cup BBQ sauce
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder

Instructions

1. Preheat your Blackstone griddle to medium-high heat, approximately 375°F, ensuring it’s evenly heated for optimal cooking.
2. While the griddle heats, pat the chicken thighs dry with paper towels to ensure a good sear.
3. In a small bowl, mix together the salt, black pepper, garlic powder, and onion powder to create a dry rub.
4. Evenly coat the chicken thighs with the dry rub, pressing gently to adhere the spices to the meat.
5. Drizzle the olive oil over the chicken thighs, ensuring each piece is lightly coated to prevent sticking on the griddle.
6. Place the chicken thighs on the griddle, cooking for 5-6 minutes on each side, or until internal temperature reaches 165°F.
7. Brush the BBQ sauce over the chicken during the last 2 minutes of cooking, allowing it to caramelize slightly for a glossy finish.
8. Remove the chicken from the griddle and let it rest for 5 minutes before serving to allow the juices to redistribute.

Yielded from the griddle, the chicken boasts a juicy interior with a slightly charred, sticky exterior that’s rich in flavor. Serve it atop a crisp salad or alongside grilled vegetables for a meal that celebrates the simplicity and depth of barbecue cuisine.

Conclusion

Perfect for any outdoor cooking enthusiast, this roundup of 18 savory Blackstone recipes offers a treasure trove of delicious ideas to elevate your grill game. From hearty breakfasts to mouthwatering dinners, there’s something for every taste. We’d love to hear which recipes you try and love—drop a comment below! Don’t forget to share your favorites on Pinterest to inspire fellow home cooks. Happy grilling!

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