Kickstart your culinary adventure with our roundup of 20 Delicious Pit Boss Griddle Recipes for Every Occasion! Whether you’re craving quick weeknight dinners, seasonal BBQ favorites, or hearty comfort food, we’ve got you covered. These recipes are designed to inspire home cooks across North America to fire up their griddles and create mouthwatering meals that’ll have everyone asking for seconds. Let’s get cooking!
Pit Boss Griddle Breakfast Burritos
Ready to start your morning with a hearty and flavorful breakfast? These Pit Boss Griddle Breakfast Burritos are the perfect way to kick off your day, combining fluffy eggs, crispy potatoes, and savory sausage all wrapped in a warm tortilla.
Ingredients
- For the filling:
- 1 tbsp olive oil
- 1 cup diced potatoes
- 1/2 lb breakfast sausage
- 4 large eggs
- 1/4 cup milk
- 1/2 cup shredded cheddar cheese
- Salt and pepper to taste
- For assembly:
- 4 large flour tortillas
- 1/2 cup salsa
- 1/4 cup sour cream
Instructions
- Heat olive oil on a Pit Boss griddle over medium heat (350°F).
- Add diced potatoes to the griddle, spreading them out in a single layer. Cook for 10 minutes, stirring occasionally, until golden and crispy.
- Push potatoes to one side of the griddle. Add breakfast sausage to the other side, breaking it apart with a spatula. Cook for 5 minutes, or until no longer pink.
- In a bowl, whisk together eggs, milk, salt, and pepper. Pour the egg mixture over the sausage and potatoes. Stir gently until eggs are fully cooked, about 3 minutes.
- Sprinkle shredded cheddar cheese over the egg mixture. Let it melt for 1 minute, then remove from heat.
- Warm flour tortillas on the griddle for 30 seconds on each side.
- Divide the egg mixture evenly among the tortillas. Top with salsa and sour cream.
- Fold the sides of the tortillas over the filling, then roll up tightly to form burritos.
Just imagine biting into these burritos, where the creamy eggs and melted cheese perfectly complement the crispy potatoes and savory sausage. Serve them with extra salsa on the side for an extra kick, or wrap them in foil for a delicious on-the-go breakfast.
Classic Pit Boss Griddle Pancakes
Perfect for a leisurely weekend breakfast, these Classic Pit Boss Griddle Pancakes are a fluffy, golden delight that’s sure to please. Let’s walk through the process of making them from scratch, ensuring you achieve that perfect rise and texture every time.
Ingredients
- For the batter:
- 1 cup all-purpose flour
- 2 tbsp granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup buttermilk
- 1 large egg
- 2 tbsp unsalted butter, melted
Instructions
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- In a separate bowl, beat the buttermilk, egg, and melted butter together until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined; a few lumps are okay. Overmixing can lead to tough pancakes.
- Heat a Pit Boss griddle or large skillet over medium heat (350°F) and lightly grease with butter or cooking spray.
- Pour 1/4 cup of batter onto the griddle for each pancake, spacing them apart to allow for spreading.
- Cook until bubbles form on the surface and the edges look set, about 2-3 minutes, then flip carefully.
- Cook for another 1-2 minutes on the other side until golden brown and cooked through.
- Tip: Keep pancakes warm in a 200°F oven on a baking sheet while you finish cooking the rest.
These pancakes boast a light, airy texture with a slightly crisp exterior, making them irresistible. Try serving them stacked high with a drizzle of maple syrup and a pat of butter for a classic touch, or get creative with fresh berries and whipped cream for a summery twist.
Pit Boss Griddle Smashed Burgers
Unlock the secret to the juiciest, most flavorful burgers with this Pit Boss Griddle Smashed Burgers recipe. Perfect for beginners, this guide will walk you through each step to achieve that coveted crispy edge and tender center.
Ingredients
- For the burgers:
- 1 lb ground beef (80/20 blend)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp vegetable oil
- For serving:
- 4 hamburger buns
- 4 slices American cheese
- Your choice of toppings (lettuce, tomato, onion)
Instructions
- Preheat your Pit Boss griddle to 375°F over medium-high heat. This ensures a perfect sear.
- Divide the ground beef into 4 equal portions. Roll each into a loose ball, but do not compact too much to keep the burgers tender.
- Drizzle the vegetable oil onto the griddle and spread it evenly. Place each beef ball onto the griddle, spacing them out.
- Immediately smash each ball flat with a spatula to about 1/2 inch thickness. Tip: Use a piece of parchment paper between the spatula and beef to prevent sticking.
- Sprinkle salt and pepper evenly over each patty. Cook for 2 minutes without moving to develop a crust.
- Flip the patties and cook for another 2 minutes. Add a slice of American cheese on top of each patty during the last 30 seconds of cooking.
- Toast the hamburger buns on the griddle for about 30 seconds until golden. Tip: Do this while the cheese is melting to save time.
- Assemble the burgers with your chosen toppings. Tip: For extra flavor, spread a thin layer of mayo on the buns before adding the patties.
Relish the contrast of the crispy, caramelized exterior against the juicy, cheese-filled center. Serve these smashed burgers with a side of pickles or crispy fries for the ultimate comfort meal.
Pit Boss Griddle Philly Cheesesteak
Every great meal starts with the right ingredients and a bit of patience, and this Pit Boss Griddle Philly Cheesesteak is no exception. Let’s break down the process into manageable steps to ensure a delicious outcome.
Ingredients
- For the steak: 1 lb ribeye steak, thinly sliced
- For the vegetables: 1 green bell pepper, thinly sliced, 1 onion, thinly sliced
- For the cheese: 4 slices provolone cheese
- For the bread: 4 hoagie rolls, split
- For cooking: 2 tbsp vegetable oil, salt and pepper to taste
Instructions
- Preheat your Pit Boss griddle to medium-high heat (375°F).
- While the griddle heats, season the thinly sliced ribeye steak with salt and pepper.
- Add 1 tbsp of vegetable oil to the griddle, then spread the steak slices in a single layer. Cook for 2-3 minutes without stirring to allow a sear to form.
- Flip the steak slices and cook for an additional 2 minutes, then remove from the griddle and set aside.
- Add the remaining 1 tbsp of vegetable oil to the griddle, then add the sliced bell pepper and onion. Cook for 4-5 minutes, stirring occasionally, until the vegetables are soft and slightly caramelized.
- Return the steak to the griddle, mixing it with the vegetables. Lay the provolone cheese slices over the top and cover with a lid for 1-2 minutes to melt the cheese.
- Once the cheese is melted, divide the mixture evenly among the hoagie rolls.
- For extra flavor, lightly toast the hoagie rolls on the griddle before assembling.
- Always slice your steak against the grain for the most tender bites.
- Let the cheesesteak sit for a minute before serving to allow the flavors to meld together.
Flavorful and juicy, this Pit Boss Griddle Philly Cheesesteak boasts a perfect balance of tender meat, melted cheese, and caramelized vegetables. Serve it with a side of crispy fries or a fresh salad for a complete meal.
Pit Boss Griddle Garlic Butter Shrimp
Unlock the secrets to making the most succulent Pit Boss Griddle Garlic Butter Shrimp with this easy-to-follow guide. Perfect for beginners, this recipe will have you cooking like a pro in no time.
Ingredients
- For the shrimp:
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- Salt, to taste
- Black pepper, to taste
- For the garlic butter sauce:
- 4 tbsp unsalted butter
- 4 garlic cloves, minced
- 1 tbsp lemon juice
- 1 tsp parsley, chopped
Instructions
- Preheat your Pit Boss griddle to medium-high heat (375°F).
- In a bowl, toss the shrimp with olive oil, salt, and black pepper until evenly coated.
- Place the shrimp on the griddle and cook for 2 minutes on each side, or until they turn pink and opaque.
- While the shrimp cooks, melt butter in a small saucepan over low heat. Add minced garlic and sauté for 1 minute until fragrant.
- Remove the saucepan from heat and stir in lemon juice and chopped parsley.
- Once the shrimp are cooked, transfer them to a serving plate and drizzle with the garlic butter sauce.
- Serve immediately, garnished with additional parsley if desired.
Mastering this dish rewards you with shrimp that are juicy on the inside with a beautifully caramelized exterior. The garlic butter sauce adds a rich, aromatic flavor that pairs wonderfully with a side of crusty bread or over a bed of steamed rice.
Pit Boss Griddle Chicken Fajitas
Today, we’re diving into the art of making Pit Boss Griddle Chicken Fajitas, a dish that’s as fun to prepare as it is to eat. This recipe is perfect for those who love a bit of sizzle in their cooking and enjoy the vibrant flavors of perfectly seasoned chicken and vegetables.
Ingredients
- For the marinade:
- 1/4 cup olive oil
- 2 tbsp lime juice
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- 1/2 tsp salt
- For the fajitas:
- 1 lb chicken breast, sliced into strips
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 2 tbsp olive oil
Instructions
- In a large bowl, whisk together 1/4 cup olive oil, lime juice, chili powder, cumin, garlic powder, and salt to create the marinade.
- Add the chicken strips to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
- Preheat your Pit Boss griddle to medium-high heat (about 375°F) and lightly coat with 2 tbsp olive oil.
- Remove the chicken from the marinade and place on the griddle. Cook for 5-6 minutes per side, or until the internal temperature reaches 165°F.
- Add the sliced bell peppers and onion to the griddle. Cook for 4-5 minutes, stirring occasionally, until the vegetables are tender but still crisp.
- Combine the chicken and vegetables on the griddle, stirring to mix the flavors. Cook for an additional 2 minutes.
These fajitas boast a delightful contrast between the juicy, marinated chicken and the crisp, colorful vegetables. Serve them sizzling hot off the griddle with warm tortillas and your favorite toppings for a customizable meal that’s sure to impress.
Pit Boss Griddle Blueberry French Toast
Whipping up a delightful breakfast has never been easier with this Pit Boss Griddle Blueberry French Toast recipe. Perfect for beginners, this guide will walk you through each step to create a mouthwatering morning treat.
Ingredients
- For the batter:
- 4 large eggs
- 1 cup whole milk
- 1 tsp vanilla extract
- 1 tbsp granulated sugar
- 1/2 tsp ground cinnamon
- For the French toast:
- 8 slices of thick-cut brioche bread
- 1 cup fresh blueberries
- 2 tbsp unsalted butter
- Maple syrup, for serving
Instructions
- Preheat your Pit Boss griddle to 350°F, ensuring it’s evenly heated for consistent cooking.
- In a large bowl, whisk together the eggs, milk, vanilla extract, sugar, and cinnamon until fully combined. Tip: A well-whisked batter ensures a smooth, even coating on your bread.
- Dip each slice of brioche bread into the batter, allowing each side to soak for about 10 seconds. Tip: Avoid over-soaking to prevent the bread from becoming too soggy.
- 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. Tip: Adjust the griddle’s temperature if the toast is browning too quickly.
- Sprinkle blueberries evenly over the cooking slices after flipping them once. Press gently to embed the blueberries slightly into the toast.
- Serve hot with maple syrup drizzled on top. The combination of crispy edges, soft center, and burst blueberries offers a perfect texture contrast.
Kickstart your day with this Blueberry French Toast, where the sweetness of blueberries complements the rich, custardy bread. For an extra touch, dust with powdered sugar or serve with a side of whipped cream.
Pit Boss Griddle Cornbread
Perfect for those who love a touch of smokiness in their baked goods, this Pit Boss Griddle Cornbread recipe brings a unique twist to the classic side dish. Let’s dive into making this savory delight with a method that ensures a crispy edge and moist center every time.
Ingredients
- For the batter:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 1/4 cup melted butter
- 1 large egg
Instructions
- Preheat your Pit Boss griddle to 375°F, ensuring it’s evenly heated for consistent cooking.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
- In a separate bowl, mix the milk, melted butter, and egg until smooth. Tip: Ensure the butter is cooled slightly to avoid cooking the egg.
- Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Tip: Overmixing can lead to dense cornbread.
- Lightly grease the griddle with butter or cooking spray to prevent sticking.
- Pour the batter onto the griddle, spreading it evenly to about 1/2 inch thickness. Tip: Use a spatula to shape the edges for a uniform thickness.
- Cook for 15-20 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.
- Allow the cornbread to cool for 5 minutes before slicing to let the structure set.
Kick back and enjoy the contrast of the crispy crust against the tender, fluffy interior of this cornbread. Serve it warm with a drizzle of honey or alongside a bowl of chili for a comforting meal.
Pit Boss Griddle BBQ Chicken Pizza
Are you ready to elevate your pizza game with a smoky, BBQ twist? This Pit Boss Griddle BBQ Chicken Pizza combines the convenience of griddle cooking with the irresistible flavors of BBQ chicken, making it a perfect dish for any gathering.
Ingredients
- For the crust:
- 1 cup all-purpose flour
- 1/2 cup warm water (110°F)
- 1 tbsp olive oil
- 1 tsp instant yeast
- 1/2 tsp salt
- For the BBQ sauce:
- 1/2 cup ketchup
- 2 tbsp brown sugar
- 1 tbsp apple cider vinegar
- 1 tsp smoked paprika
- For the topping:
- 1 cup cooked chicken, shredded
- 1/2 cup red onion, thinly sliced
- 1 cup mozzarella cheese, shredded
- 2 tbsp cilantro, chopped
Instructions
- In a large bowl, combine the flour, warm water, olive oil, yeast, and salt to form the dough. Tip: The water should be warm to the touch but not hot to activate the yeast properly.
- Knead the dough on a floured surface for 5 minutes until smooth, then let it rise in a covered bowl for 1 hour in a warm place.
- While the dough rises, mix ketchup, brown sugar, apple cider vinegar, and smoked paprika in a small saucepan over low heat for 5 minutes to make the BBQ sauce. Tip: Stir constantly to prevent burning.
- Preheat your Pit Boss griddle to 375°F. Roll out the dough on a floured surface to your desired thickness.
- Spread the BBQ sauce evenly over the dough, then top with shredded chicken, red onion, and mozzarella cheese.
- Cook the pizza on the griddle for 10-12 minutes, or until the crust is golden and the cheese is bubbly. Tip: Use a spatula to check the bottom of the crust for doneness.
- Garnish with chopped cilantro before serving.
Just out of the griddle, this pizza boasts a crispy crust with a smoky, sweet, and tangy flavor profile. Serve it with a side of extra BBQ sauce for dipping to enhance the experience.
Pit Boss Griddle Lobster Rolls
Unlocking the secrets to a perfect Pit Boss Griddle Lobster Roll starts with understanding the simplicity and elegance of this dish. Let’s dive into creating a mouthwatering lobster roll that’s both luxurious and surprisingly straightforward to make.
Ingredients
- For the lobster mixture:
- 1 lb cooked lobster meat, chopped
- 1/4 cup mayonnaise
- 1 tbsp lemon juice
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp unsalted butter, melted
- For serving:
- 4 New England-style hot dog buns
- 2 tbsp unsalted butter, for grilling
Instructions
- In a medium bowl, combine the chopped lobster meat, mayonnaise, lemon juice, salt, and black pepper. Gently mix until the lobster is evenly coated. Set aside.
- Preheat your Pit Boss griddle to medium heat (approximately 350°F).
- Brush the outsides of the hot dog buns with melted butter. Place them on the griddle, buttered side down, and grill for 2-3 minutes or until golden brown and crispy. Flip and grill the other side for an additional 1-2 minutes. Remove from griddle.
- Fill each grilled bun with the lobster mixture, dividing evenly among the buns.
- Serve immediately for the best texture and flavor.
These lobster rolls boast a delightful contrast between the crispy, buttery bun and the creamy, tangy lobster filling. Try serving them with a side of sweet potato fries or a crisp green salad for a complete meal.
Pit Boss Griddle Chocolate Chip Cookies
Making Pit Boss Griddle Chocolate Chip Cookies is a delightful way to bring a smoky twist to a classic dessert. Mastering this recipe will give you perfectly crispy edges with a soft, chewy center every time.
Ingredients
- For the dough:
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups chocolate chips
Instructions
- Preheat your Pit Boss griddle to 375°F, ensuring it’s evenly heated for consistent baking.
- In a medium bowl, whisk together the flour, baking soda, and salt to combine thoroughly.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 3 minutes.
- Add the eggs one at a time to the butter mixture, beating well after each addition, then stir in the vanilla extract.
- Gradually mix the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
- Fold in the chocolate chips until evenly distributed throughout the dough.
- Drop rounded tablespoons of dough onto the preheated griddle, spacing them about 2 inches apart to allow for spreading.
- Bake for 9 to 11 minutes, or until the edges are golden but the centers are still soft.
- Let the cookies cool on the griddle for 5 minutes before transferring them to a wire rack to cool completely.
With their smoky undertones and perfect balance of sweetness, these cookies are a hit at any gathering. Try serving them warm with a scoop of vanilla ice cream for an irresistible dessert.
Pit Boss Griddle Steak and Eggs
Perfect for a hearty breakfast or a simple dinner, this Pit Boss Griddle Steak and Eggs recipe combines the smoky flavors of grilled steak with the classic comfort of eggs. Let’s walk through the process step by step to ensure you get it right the first time.
Ingredients
- For the steak:
- 1 lb ribeye steak, 1 inch thick
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- For the eggs:
- 4 large eggs
- 1 tbsp butter
- Salt and pepper to taste
Instructions
- Preheat your Pit Boss griddle to medium-high heat (approximately 400°F) for about 10 minutes to ensure even cooking.
- While the griddle heats, rub the ribeye steak with olive oil, then season both sides evenly with salt and black pepper.
- Place the steak on the griddle and cook for 4 minutes on the first side without moving it to get a good sear.
- Flip the steak and cook for another 3-4 minutes for medium-rare, or until it reaches your desired doneness. Tip: Use a meat thermometer to check for an internal temperature of 135°F for medium-rare.
- Remove the steak from the griddle and let it rest for 5 minutes. This allows the juices to redistribute, making the steak more tender.
- Reduce the griddle heat to medium-low (about 300°F) and melt the butter in the same area where the steak was cooked.
- Crack the eggs onto the griddle, being careful not to break the yolks. Cook for 2-3 minutes until the whites are set but the yolks are still runny. Tip: Covering the eggs with a lid for the last minute can help set the tops without flipping.
- Season the eggs with salt and pepper to taste right before serving.
Kickstart your day with this flavorful duo; the steak’s smoky richness pairs beautifully with the creamy, runny eggs. For an extra touch, serve atop a warm tortilla with a sprinkle of fresh cilantro.
Pit Boss Griddle Veggie Stir Fry
Alright, let’s dive into creating a vibrant and flavorful Pit Boss Griddle Veggie Stir Fry that’s perfect for any weeknight dinner. This dish combines crisp vegetables with a savory sauce, all cooked to perfection on a griddle for that irresistible smoky flavor.
Ingredients
- For the stir fry:
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup snap peas
- 2 tbsp olive oil
- For the sauce:
- 3 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp minced garlic
- 1 tsp grated ginger
Instructions
- Preheat your Pit Boss griddle to medium-high heat (375°F) for about 10 minutes to ensure it’s evenly heated.
- While the griddle heats up, whisk together the soy sauce, honey, minced garlic, and grated ginger in a small bowl to create the sauce. Set aside.
- Toss the broccoli florets, sliced red and yellow bell peppers, and snap peas with olive oil in a large bowl until evenly coated.
- Spread the vegetables in a single layer on the griddle. Cook for 5 minutes without stirring to allow them to develop a slight char.
- After 5 minutes, stir the vegetables and continue cooking for another 3-5 minutes, or until they are crisp-tender.
- Pour the prepared sauce over the vegetables on the griddle. Stir well to coat and cook for an additional 2 minutes, allowing the sauce to thicken slightly.
- Remove from heat and serve immediately for the best texture and flavor.
The Pit Boss Griddle Veggie Stir Fry offers a delightful crunch from the vegetables, balanced with the sweet and savory notes of the sauce. For an extra touch, sprinkle sesame seeds on top or serve over a bed of steamed rice to soak up all the delicious flavors.
Pit Boss Griddle Pulled Pork Sandwiches
Venturing into the world of barbecue with a twist, this recipe transforms your Pit Boss griddle into a powerhouse for creating succulent pulled pork sandwiches. Perfect for beginners, we’ll guide you through each step to ensure a flavorful outcome.
Ingredients
- For the pork:
- 3 lbs pork shoulder
- 1 tbsp salt
- 1 tbsp black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- For the sauce:
- 1 cup ketchup
- 1/4 cup apple cider vinegar
- 1/4 cup brown sugar
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- For serving:
- 4 hamburger buns
- 1 cup coleslaw
Instructions
- Preheat your Pit Boss griddle to 250°F for indirect cooking.
- Season the pork shoulder evenly with salt, black pepper, garlic powder, and onion powder.
- Place the pork shoulder on the cooler side of the griddle, cover with a lid, and cook for 6 hours, or until the internal temperature reaches 195°F.
- While the pork cooks, combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, and smoked paprika in a saucepan over medium heat. Simmer for 10 minutes, then set aside.
- Once the pork is done, let it rest for 30 minutes before shredding with two forks.
- Mix the shredded pork with half of the sauce, reserving the rest for serving.
- Toast the hamburger buns on the griddle for 1-2 minutes until lightly golden.
- Assemble the sandwiches by placing a generous amount of pulled pork on each bun, topping with coleslaw, and drizzling with the reserved sauce.
Enjoy the tender, smoky pulled pork paired with the crunch of coleslaw and the sweetness of the sauce. For an extra kick, add pickled jalapeños or serve with a side of sweet potato fries.
Pit Boss Griddle Banana Nut Pancakes
Fluffy, golden, and packed with flavor, these Pit Boss Griddle Banana Nut Pancakes are a delightful twist on the classic breakfast favorite. Perfect for a lazy weekend morning, this recipe combines the natural sweetness of bananas with the crunch of nuts, all cooked to perfection on a griddle for that irresistible texture.
Ingredients
For the batter:
- 1 cup all-purpose flour
- 2 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup buttermilk
- 1 large egg
- 2 tbsp melted butter
- 1 ripe banana, mashed
- 1/2 cup chopped walnuts
Instructions
- Preheat your Pit Boss griddle to 375°F, ensuring it’s evenly heated for consistent cooking.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt to combine the dry ingredients thoroughly.
- In another bowl, mix the buttermilk, egg, and melted butter until well blended, then stir in the mashed banana for a smooth wet mixture.
- Gently fold the wet ingredients into the dry ingredients until just combined; avoid overmixing to keep the pancakes fluffy.
- Stir in the chopped walnuts, distributing them evenly throughout the batter for a nutty crunch in every bite.
- Lightly grease the griddle with butter or cooking spray, then pour 1/4 cup of batter for each pancake, spacing them apart to allow for spreading.
- Cook for 2-3 minutes on the first side, or until bubbles form on the surface and the edges look set, then flip carefully.
- Cook for another 1-2 minutes on the second side, or until golden brown and cooked through.
- Serve immediately with a drizzle of maple syrup and extra banana slices or walnuts on top for an extra touch of sweetness and texture.
Out of the griddle, these pancakes boast a perfect balance of fluffy interior and crispy edges, with the banana and walnuts adding a delightful contrast in textures. For a creative twist, try layering them with Greek yogurt and honey for a decadent yet healthy breakfast stack.
Pit Boss Griddle Grilled Cheese with Tomato Soup
When the crisp autumn air starts to settle in, there’s nothing quite as comforting as a classic grilled cheese paired with a warm bowl of tomato soup. This Pit Boss Griddle Grilled Cheese with Tomato Soup recipe elevates the traditional with a smoky twist, perfect for those cozy nights in.
Ingredients
- For the grilled cheese:
- 4 slices of sourdough bread
- 2 tbsp unsalted butter, softened
- 4 slices of sharp cheddar cheese
- 2 slices of smoked gouda cheese
- For the tomato soup:
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1 tsp sugar
- Salt to taste
Instructions
- Preheat your Pit Boss griddle to 375°F, ensuring it’s evenly heated for optimal cooking.
- While the griddle heats, spread 1/2 tbsp of softened butter on one side of each bread slice.
- Place two slices of bread, buttered side down, on the griddle. Layer each with one slice of cheddar and one slice of gouda, then top with the remaining bread slices, buttered side up.
- Cook for 3-4 minutes on each side or until the bread is golden brown and the cheese has melted, pressing down gently with a spatula for even browning.
- For the soup, heat olive oil in a pot over medium heat. Add onion and garlic, sautéing until translucent, about 5 minutes.
- Stir in crushed tomatoes, chicken broth, and sugar. Bring to a simmer and cook for 15 minutes.
- Blend the soup until smooth using an immersion blender, then stir in heavy cream and salt to taste. Heat through for another 2 minutes.
- Serve the grilled cheese alongside the tomato soup for dipping or sipping.
Delightfully crispy on the outside with a gooey, smoky cheese center, this grilled cheese is a perfect match for the velvety, rich tomato soup. Try adding a sprinkle of fresh basil on the soup for a pop of color and flavor.
Pit Boss Griddle Caramelized Onion Burgers
Zesty flavors and a smoky aroma come together in this delightful dish that’s perfect for any backyard gathering. Let’s dive into creating these mouthwatering Pit Boss Griddle Caramelized Onion Burgers, step by step.
Ingredients
- For the burgers:
- 1 lb ground beef (80/20 blend)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp Worcestershire sauce
- For the caramelized onions:
- 2 large yellow onions, thinly sliced
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp sugar
- For serving:
- 4 burger buns
- 4 slices cheddar cheese
Instructions
- Preheat your Pit Boss griddle to medium-high heat (375°F).
- In a bowl, mix the ground beef, salt, pepper, and Worcestershire sauce until just combined. Divide into 4 equal portions and shape into patties.
- Place the patties on the griddle and cook for 4 minutes on the first side. Flip and cook for another 3 minutes for medium-rare, or until desired doneness.
- While the burgers cook, melt butter with olive oil on another part of the griddle. Add the sliced onions, salt, and sugar. Cook, stirring occasionally, for 15-20 minutes until deeply golden and caramelized.
- During the last minute of cooking, place a slice of cheddar cheese on each burger to melt.
- Toast the burger buns on the griddle for about 30 seconds until lightly golden.
- Assemble the burgers by placing a patty on each bun bottom, topping with caramelized onions, and covering with the bun top.
Bursting with flavor, these burgers offer a perfect balance of juicy beef and sweet, smoky onions. Serve them with a side of crispy fries or a fresh salad for a complete meal that’s sure to impress.
Pit Boss Griddle Bacon and Egg Breakfast Sandwich
Very few breakfast sandwiches can rival the hearty satisfaction of a Pit Boss Griddle Bacon and Egg Breakfast Sandwich. This guide will walk you through creating this mouthwatering meal with precision, ensuring every bite is as perfect as the last.
Ingredients
- For the sandwich:
- 2 slices of thick-cut bacon
- 1 large egg
- 1 English muffin, split
- 1 slice of cheddar cheese
- 1 tbsp unsalted butter
Instructions
- Preheat your Pit Boss griddle to 375°F, ensuring it’s hot enough to sear the bacon and cook the egg evenly.
- Place the bacon slices on the griddle, cooking for 3-4 minutes per side until crispy. Tip: Avoid overcrowding to ensure each slice cooks uniformly.
- While the bacon cooks, butter the cut sides of the English muffin and toast them on the griddle for 1-2 minutes until golden brown. Tip: Watch closely to prevent burning.
- Push the bacon to one side of the griddle, reduce the heat to medium, and crack the egg onto the cooler side. Cook for 2 minutes, then flip gently and cook for another minute for over-easy. Tip: For a firmer yolk, extend cooking time by 30 seconds.
- Assemble the sandwich by placing the cheese on the bottom muffin half, followed by the bacon and egg. Top with the other muffin half.
Yielding a crispy, savory, and slightly gooey masterpiece, this sandwich pairs wonderfully with a side of hash browns or a fresh fruit salad for a balanced breakfast.
Pit Boss Griddle Sausage and Peppers
Begin by gathering your ingredients and prepping your Pit Boss griddle for a deliciously simple Sausage and Peppers dish that’s perfect for any weeknight dinner or weekend gathering.
Ingredients
- For the sausage and peppers:
- 1 lb Italian sausage links
- 2 large bell peppers, sliced into 1/2-inch strips
- 1 large onion, sliced into 1/2-inch strips
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
Instructions
- Preheat your Pit Boss griddle to medium-high heat (375°F) for about 10 minutes before cooking.
- While the griddle heats, slice the bell peppers and onion into 1/2-inch strips.
- Drizzle the olive oil onto the griddle and spread it evenly with a spatula.
- Place the Italian sausage links on the griddle, spacing them evenly. Cook for 5 minutes on each side, or until they’re golden brown and reach an internal temperature of 160°F.
- Add the sliced bell peppers and onion to the griddle, spreading them out around the sausages. Sprinkle with salt, black pepper, and garlic powder.
- Continue cooking, stirring occasionally, for another 10 minutes, or until the vegetables are tender and slightly charred.
- Remove the sausages and vegetables from the griddle and let them rest for 2 minutes before serving.
The sausages will be juicy and flavorful, with the peppers and onions adding a sweet and slightly smoky char. Serve this dish on a warm hoagie roll for a classic sandwich, or over a bed of rice for a hearty meal.
Pit Boss Griddle Honey Glazed Salmon
Now, let’s dive into creating a mouthwatering Pit Boss Griddle Honey Glazed Salmon that’s perfect for any occasion. This recipe combines the rich flavors of salmon with a sweet and sticky honey glaze, cooked to perfection on a griddle for that irresistible char.
Ingredients
- For the salmon:
- 4 salmon fillets (6 oz each)
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- For the honey glaze:
- 1/4 cup honey
- 2 tbsp soy sauce
- 1 tbsp lemon juice
- 1 tsp minced garlic
- 1/2 tsp ginger powder
Instructions
- Preheat your Pit Boss griddle to medium-high heat (375°F). Ensure the griddle is clean and lightly oiled to prevent sticking.
- While the griddle heats, pat the salmon fillets dry with paper towels. This ensures a better sear. Season both sides with salt and black pepper.
- Place the salmon fillets on the griddle, skin-side down if they have skin. Cook for 4-5 minutes without moving to get a good sear.
- Flip the salmon carefully using a spatula. Cook for another 3-4 minutes on the other side, or until the salmon reaches an internal temperature of 145°F.
- In a small bowl, whisk together honey, soy sauce, lemon juice, minced garlic, and ginger powder to make the glaze.
- Brush the glaze over the salmon during the last 2 minutes of cooking, allowing it to caramelize slightly. Avoid adding it too early to prevent burning.
- Remove the salmon from the griddle and let it rest for 2 minutes before serving. This allows the juices to redistribute.
Mouthwatering and perfectly glazed, this salmon boasts a crispy exterior with a tender, flaky interior. Serve it over a bed of quinoa or with roasted vegetables for a complete meal that’s as nutritious as it is delicious.
Conclusion
Absolutely, this roundup of 20 Delicious Pit Boss Griddle Recipes offers something for every occasion, making it a treasure trove for home cooks. We invite you to dive into these recipes, find your favorites, and share your culinary adventures with us in the comments. Don’t forget to spread the joy by pinning your top picks on Pinterest. Happy griddling!
