21 Delicious Blackstone Recipes for a Hungry Crowd

Hungry for something that’ll wow a crowd without keeping you tied to the kitchen all day? Look no further! Our roundup of 21 Delicious Blackstone Recipes is packed with mouthwatering dishes perfect for any gathering. From sizzling breakfast hashes to hearty dinner favorites, these recipes promise ease, flavor, and fun. Ready to turn your next meal into a feast? Let’s dive into these crowd-pleasers!

Blackstone Griddle Pancakes

Lazy mornings call for something special, something that turns the ordinary into a moment of comfort. Blackstone Griddle Pancakes offer just that, with their golden edges and fluffy centers, they’re a testament to the joy of simple, homemade breakfasts.

Ingredients

• 1 cup all-purpose flour (for lighter pancakes, substitute with 1/2 cup all-purpose and 1/2 cup cake flour)
• 2 tbsp sugar (adjust to taste)
• 1 tsp baking powder (ensure it’s fresh for maximum rise)
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup buttermilk (or make your own by adding 1 tbsp vinegar to 1 cup milk)
• 1 large egg (room temperature for better mixing)
• 2 tbsp unsalted butter, melted (or any neutral oil)
• 1 tsp vanilla extract (optional for added flavor)

Instructions

1. Preheat your Blackstone griddle to 375°F over medium heat. A properly heated griddle ensures even cooking.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This dry mix is the foundation of your pancakes’ texture.
3. In another bowl, beat the buttermilk, egg, melted butter, and vanilla extract until well combined. The buttermilk adds tenderness to the pancakes.
4. Pour the wet ingredients into the dry ingredients. Stir until just combined; a few lumps are okay. Overmixing leads to tough pancakes.
5. Lightly grease the griddle with butter or oil. This prevents sticking and adds a golden color.
6. Pour 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
7. Flip the pancakes and cook for another 1-2 minutes, until golden brown and cooked through. The second side cooks faster, so keep an eye on them.

These pancakes emerge with a delicate crispness on the outside, giving way to a soft, airy interior. Drizzle with maple syrup, or for a twist, top with fresh berries and a dollop of whipped cream. The simplicity of the ingredients lets the buttermilk’s tang shine through, making each bite a comforting embrace.

Blackstone Smash Burgers

Dusk settles softly outside, and the kitchen beckons with the promise of something simple yet profoundly satisfying. Blackstone Smash Burgers, with their crispy edges and juicy centers, are a testament to the beauty of minimalism in cooking.

Ingredients

• 1 lb ground beef (80/20 blend for optimal juiciness)
• 4 slices American cheese (or your favorite melting cheese)
• 4 brioche buns (lightly toasted for a hint of sweetness)
• 1 tbsp vegetable oil (or any neutral oil for grilling)
• Salt and pepper (to season the patties generously)

Instructions

1. Preheat your Blackstone griddle or large skillet over medium-high heat until it reaches 375°F.
2. Divide the ground beef into 4 equal portions, but do not form patties yet. The key to smash burgers is smashing them directly on the griddle.
3. Drizzle the oil onto the griddle and spread it evenly with a spatula to prevent sticking.
4. Place each portion of ground beef onto the griddle. Immediately use a sturdy spatula to firmly smash each portion into a thin patty, about 1/4 inch thick. Tip: Use a piece of parchment paper under the spatula to prevent sticking.
5. Season the top of each patty with salt and pepper while the first side cooks, about 1-2 minutes, until the edges are crispy and browned.
6. Flip the patties and immediately place a slice of cheese on each one. Cook for another 1-2 minutes until the cheese is melted and the patty is cooked through.
7. Toast the brioche buns on the griddle for about 30 seconds, just until they’re lightly golden.
8. Assemble the burgers by placing a cheesy patty on each bun bottom, then top with the bun lid. Serve immediately.

As you bite into the burger, the contrast between the crispy exterior and the tender, juicy interior is nothing short of magical. For an extra layer of flavor, consider adding a smear of garlic aioli or a few pickled jalapeños.

Blackstone Philly Cheesesteak

Reflecting on the simplicity and heartiness of a classic, the Blackstone Philly Cheesesteak stands as a testament to comfort food that brings people together, its sizzle and aroma filling the kitchen with warmth and anticipation.

Ingredients

• 1 lb ribeye steak, thinly sliced (freeze for 30 minutes for easier slicing)
• 1 large yellow onion, thinly sliced (sweet varieties add a nice contrast)
• 1 green bell pepper, thinly sliced (red or yellow peppers for a sweeter note)
• 4 slices provolone cheese (American cheese is a classic alternative)
• 2 tbsp vegetable oil (or any neutral oil with a high smoke point)
• Salt and pepper, to taste (start with 1/2 tsp salt and 1/4 tsp pepper)
• 4 hoagie rolls, lightly toasted (for that essential crunch)

Instructions

1. Heat your Blackstone griddle or large skillet over medium-high heat until it reaches 375°F, ensuring an even cooking surface.
2. Drizzle the vegetable oil onto the griddle, spreading it evenly with a spatula to prevent sticking.
3. Add the thinly sliced onions and bell peppers, cooking for 3-4 minutes until they start to soften and caramelize, stirring occasionally.
4. Push the vegetables to one side of the griddle, adding the sliced ribeye to the other side. Season with salt and pepper, cooking for 2-3 minutes without moving to achieve a good sear.
5. Mix the steak with the vegetables, continuing to cook for another 2 minutes until the steak is fully cooked but still tender.
6. Divide the mixture into four portions on the griddle, topping each with a slice of provolone cheese. Cover with a lid or aluminum foil for 1 minute to melt the cheese.
7. Place each cheesesteak portion onto a lightly toasted hoagie roll, serving immediately while hot and gooey.

Combining the tender, juicy steak with the sweet caramelized vegetables and melted cheese creates a symphony of flavors and textures. For an extra kick, serve with a side of hot sauce or a sprinkle of grated Parmesan cheese.

Blackstone Breakfast Hash

On quiet mornings like these, when the world seems to pause just before dawn, there’s something deeply comforting about preparing a meal that’s both hearty and simple. This Blackstone Breakfast Hash is just that—a warm, inviting dish that brings together the rustic charm of potatoes and the rich flavors of breakfast staples, all cooked to perfection on a griddle.

Ingredients

• 2 cups diced potatoes (Yukon Gold recommended for their buttery texture)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 cup diced onions (white or yellow for sweetness)
• 1/2 cup diced bell peppers (any color, adjust to taste)
• 4 large eggs
• 1/2 cup shredded cheddar cheese (sharp for more flavor)
• Salt and pepper (adjust to taste)
• 1 tbsp butter (for eggs)

Instructions

1. Preheat your Blackstone griddle to medium-high heat, about 375°F, ensuring it’s evenly heated for consistent cooking.
2. Drizzle olive oil on the griddle, then spread the diced potatoes in a single layer. Let them cook undisturbed for 5 minutes to achieve a golden crust.
3. Add the diced onions and bell peppers to the potatoes, stirring occasionally, for another 5 minutes until vegetables are tender.
4. Push the hash to one side of the griddle. On the other side, melt the butter and crack the eggs onto the griddle, cooking to your preferred doneness.
5. Sprinkle the shredded cheddar cheese over the hash, allowing it to melt slightly from the residual heat.
6. Season the entire dish with salt and pepper, then serve the hash topped with the cooked eggs.

Perfectly crispy potatoes mingle with the soft, melted cheese and the runny yolk of the eggs, creating a symphony of textures and flavors. Consider serving this hash with a side of avocado slices or a dollop of sour cream for an extra layer of richness.

Blackstone Grilled Cheese Sandwiches

Dreaming of the perfect grilled cheese sandwich? There’s something undeniably comforting about the crisp, buttery exterior giving way to the molten cheese within, especially when it’s made on a Blackstone griddle for that extra touch of magic.

Ingredients

• 4 slices of sourdough bread (or any thick-cut bread for better texture)
• 2 tbsp unsalted butter, softened (for easier spreading)
• 1 cup shredded cheddar cheese (sharp for more flavor)
• 1/2 cup shredded mozzarella cheese (for stretchiness)
• 1/4 tsp garlic powder (optional, for a hint of savoriness)

Instructions

1. Preheat your Blackstone griddle to medium heat, around 350°F, ensuring it’s evenly heated for consistent cooking.
2. Butter one side of each bread slice lightly but thoroughly, covering the edges to prevent burning.
3. Place two slices of bread, buttered side down, on the griddle. Sprinkle half of the cheddar and mozzarella cheeses evenly over each slice, then dust lightly with garlic powder if using.
4. Top with the remaining bread slices, buttered side up, pressing down gently with a spatula to seal the sandwiches.
5. Cook for 3-4 minutes until the bottom is golden brown and crispy, then carefully flip using a wide spatula to avoid spills.
6. Cook the other side for another 3-4 minutes until equally golden and the cheese inside is fully melted, checking occasionally to prevent burning.
7. Remove from the griddle and let sit for a minute before cutting to allow the cheese to set slightly, making it easier to handle.

Out of the griddle comes a sandwich with a perfectly crisp exterior and a gooey, flavorful center. Serve it alongside a bowl of tomato soup for a classic combo, or slice it into strips for a fun, shareable appetizer.

Blackstone Chicken Fajitas

Under the soft glow of the kitchen light, there’s something deeply comforting about the sizzle of chicken and peppers on the griddle, a melody that promises a meal both vibrant and hearty. This dish, with its roots in the simplicity of home cooking, invites you to slow down and savor the process as much as the flavors.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, thinly sliced (for even cooking)
• 2 bell peppers, any color, sliced (adds sweetness and crunch)
• 1 large onion, sliced (yellow or white for a milder taste)
• 3 tbsp olive oil (or any neutral oil)
• 2 tbsp fajita seasoning (homemade or store-bought, adjust to taste)
• 1 lime, juiced (for a bright finish)
• 8 small flour tortillas (warmed for serving)
• Salt to taste (enhances all the flavors)

Instructions

1. Preheat your Blackstone griddle to medium-high heat, about 375°F, ensuring it’s evenly hot before adding ingredients.
2. In a large bowl, toss the sliced chicken with 2 tbsp olive oil and fajita seasoning until evenly coated. Let it marinate for 10 minutes for deeper flavor.
3. Add the remaining 1 tbsp olive oil to the griddle, then spread the chicken in a single layer. Cook for 5-6 minutes without stirring to get a good sear.
4. Flip the chicken pieces and cook for another 4-5 minutes until fully cooked through and no pink remains.
5. Push the chicken to one side of the griddle. Add the sliced peppers and onions to the other side, cooking for 3-4 minutes until they start to soften.
6. Mix the chicken and vegetables together on the griddle, cooking for an additional 2 minutes to blend the flavors.
7. Squeeze lime juice over the mixture and give it a final toss. Season with salt if needed.
8. Serve immediately on warmed tortillas, with your choice of toppings.

Juxtaposed against the crisp vegetables, the chicken is tender and richly spiced, a testament to the magic of simple ingredients coming together. For a twist, try serving these fajitas over a bed of cilantro lime rice, letting the grains soak up every bit of flavor.

Blackstone Bacon and Eggs

Dawn breaks softly, and with it comes the simple pleasure of cooking breakfast outdoors, where the sizzle of bacon and the crack of eggs on a hot griddle feel like a quiet celebration of morning.

Ingredients

• 4 slices thick-cut bacon (applewood smoked for depth)
• 4 large eggs (room temperature for even cooking)
• 1 tbsp unsalted butter (or substitute with olive oil for a lighter taste)
• Salt and freshly ground black pepper (adjust to taste)

Instructions

1. Preheat your Blackstone griddle to medium heat, about 350°F, ensuring it’s evenly heated before cooking.
2. Lay the bacon slices flat on the griddle, cooking for about 4 minutes per side until crispy and golden brown. Tip: Avoid overcrowding to ensure each slice cooks evenly.
3. Remove the bacon from the griddle and set aside on a paper towel-lined plate to drain excess grease.
4. In the same griddle, melt the butter over medium heat, swirling it around to coat the surface lightly.
5. Crack the eggs directly onto the buttered griddle, seasoning with salt and pepper to taste. Tip: For sunny-side-up eggs, cover with a lid for 1-2 minutes to set the whites while keeping the yolks runny.
6. Cook the eggs to your desired doneness, about 2-3 minutes for over-easy or longer for firmer yolks. Tip: Use a spatula to gently lift the edges, ensuring they don’t stick.
7. Serve the eggs immediately with the crispy bacon on the side, enjoying the contrast of textures and flavors.

Golden yolks and crisp bacon create a harmony of textures, perfect for a lazy weekend brunch served with a slice of toasted sourdough or atop a warm bed of greens for a lighter touch.

Blackstone Veggie Stir Fry

Today, as the quiet hum of the kitchen surrounds me, I find myself drawn to the simplicity and vibrancy of a Blackstone Veggie Stir Fry. It’s a dish that speaks to the heart of home cooking, where colors and textures come alive with just a bit of heat and a dash of love.

Ingredients

• 2 tbsp olive oil (or any neutral oil)
• 1 cup broccoli florets (fresh or frozen, adjust cooking time accordingly)
• 1 bell pepper, sliced (any color for a pop of brightness)
• 1 carrot, julienned (for a sweet crunch)
• 1 zucchini, sliced (adds a tender texture)
• 2 cloves garlic, minced (for a fragrant kick)
• 1 tbsp soy sauce (adjust to taste)
• 1 tsp sesame oil (for depth)
• 1/2 tsp red pepper flakes (optional, for heat)

Instructions

1. Heat the olive oil in a Blackstone griddle or large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add the broccoli florets and cook for 3 minutes, stirring occasionally, until they start to soften.
3. Toss in the bell pepper and carrot, cooking for another 2 minutes to maintain their crunch.
4. Introduce the zucchini and minced garlic to the mix, stirring gently to avoid breaking the zucchini, for 1 minute.
5. Drizzle the soy sauce and sesame oil over the vegetables, tossing to coat evenly. Sprinkle red pepper flakes if using.
6. Cook for an additional 2 minutes, or until all vegetables are tender yet crisp. Tip: Keep the heat high to ensure a slight char without overcooking.
7. Remove from heat and let sit for a minute to allow flavors to meld. Tip: A splash of lime juice can brighten the dish before serving.

Here, the stir fry presents a symphony of textures—crunchy, tender, and everything in between—with flavors that are bold yet harmoniously balanced. Consider serving it over a bed of fluffy quinoa or alongside grilled tofu for a complete meal that delights the senses.

Blackstone Pulled Pork

Comfort comes in many forms, and today, it arrives as a slow-cooked, tender pulled pork, its rich flavors deepened by hours on the Blackstone. This dish is a testament to patience, each bite a reminder of the beauty in taking things slow.

Ingredients

• 4 lbs pork shoulder (also known as pork butt, for richer flavor)
• 1 tbsp olive oil (or any neutral oil, to prevent sticking)
• 1 cup apple cider vinegar (adds a tangy depth)
• 1/2 cup brown sugar (for a caramelized crust)
• 2 tbsp smoked paprika (adjust to taste, for smokiness)
• 1 tbsp garlic powder (for aromatic warmth)
• 1 tbsp onion powder (adds a subtle sharpness)
• 1 tsp salt (enhances all flavors)
• 1 tsp black pepper (freshly ground, for best flavor)

Instructions

1. Preheat your Blackstone griddle to medium-low heat, around 275°F, ensuring even cooking.
2. Rub the pork shoulder evenly with olive oil, then season all sides with the mixture of brown sugar, smoked paprika, garlic powder, onion powder, salt, and black pepper.
3. Place the pork shoulder on the griddle, searing each side for about 5 minutes until a golden crust forms, locking in juices.
4. Reduce the heat to low, around 225°F, and slowly pour the apple cider vinegar around the pork, not directly on top, to create a steaming effect.
5. Cover the pork with a lid or aluminum foil, cooking for 6-8 hours, or until the meat easily shreds with a fork, checking occasionally to ensure it doesn’t dry out.
6. Once done, remove from heat and let rest for 10 minutes before shredding, allowing the fibers to relax and retain moisture.
7. Serve the pulled pork on toasted buns with a side of coleslaw, or atop a baked potato for a hearty meal. The texture should be melt-in-your-mouth tender, with a perfect balance of smoky, sweet, and tangy flavors.

Best enjoyed under the open sky, this Blackstone pulled pork carries the essence of summer barbecues, its flavors a gentle nudge towards gathering and sharing. The crisp edges contrast beautifully with the succulent interior, inviting you to savor each forkful.

Blackstone Steak and Potatoes

Zephyrs of summer evenings call for meals that are both hearty and simple, a dish like Blackstone Steak and Potatoes that whispers of comfort and ease. It’s a melody of sizzling steak and golden potatoes, a dance of flavors on the griddle that feels like home.

Ingredients

• 1.5 lbs ribeye steak, 1-inch thick (let sit at room temperature for 20 minutes for even cooking)
• 1.5 lbs baby potatoes, halved (Yukon Golds work wonderfully for their buttery texture)
• 3 tbsp olive oil (or any neutral oil with a high smoke point)
• 2 tbsp unsalted butter (adds richness to the steak)
• 1 tsp garlic powder (for a subtle depth of flavor)
• 1 tsp smoked paprika (adjust to taste for a hint of smokiness)
• Salt and freshly ground black pepper (season generously)

Instructions

1. Preheat your Blackstone griddle to medium-high heat, about 400°F, ensuring it’s evenly heated before cooking.
2. Toss the halved baby potatoes with 2 tbsp olive oil, garlic powder, smoked paprika, salt, and pepper in a large bowl until evenly coated.
3. Spread the potatoes on one side of the griddle, cut side down, and cook for 10 minutes without moving to allow them to develop a golden crust.
4. Flip the potatoes and cook for another 10 minutes, or until tender when pierced with a fork. Tip: Covering them with a dome lid can help steam and cook them faster.
5. While the potatoes cook, season both sides of the ribeye steak generously with salt and pepper.
6. Add the remaining 1 tbsp olive oil to the griddle and place the steak on the other side. Cook for 4 minutes on the first side without moving to achieve a good sear.
7. Flip the steak and add the butter to the griddle near the steak. Tip: As the butter melts, tilt the griddle slightly and spoon the melted butter over the steak for added flavor.
8. Cook the steak for another 4 minutes for medium-rare, or until it reaches your desired doneness. Tip: Use an instant-read thermometer to check for 135°F for medium-rare.
9. Remove the steak and potatoes from the griddle. Let the steak rest for 5 minutes before slicing against the grain.

The steak emerges juicy and rich, its edges crisped to perfection, while the potatoes offer a tender interior with a satisfyingly crunchy exterior. Serve them side by side on a warm plate, perhaps with a sprinkle of fresh herbs or a dollop of sour cream for an extra touch of indulgence.

Blackstone Shrimp Scampi

Just as the evening light fades, there’s something deeply comforting about preparing a meal that feels both luxurious and effortlessly simple. This Blackstone Shrimp Scampi is just that—a dish where the succulence of shrimp meets the rich, garlicky embrace of butter and wine, all coming together on the griddle for a quick yet unforgettable dinner.

Ingredients

• 1 lb large shrimp, peeled and deveined (thaw if frozen)
• 3 tbsp unsalted butter (for richness, or substitute with olive oil for a lighter version)
• 2 tbsp olive oil (or any neutral oil)
• 4 cloves garlic, minced (adjust to taste)
• 1/2 cup dry white wine (a splash more for depth)
• 1/2 tsp red pepper flakes (optional, for heat)
• 1/4 cup fresh parsley, chopped (for brightness)
• Salt, to taste (start with 1/2 tsp)
• 1/2 lemon, juiced (about 2 tbsp, adjust to taste)

Instructions

1. Preheat your Blackstone griddle to medium-high heat, about 375°F, ensuring it’s evenly heated.
2. Add olive oil and butter to the griddle, letting the butter melt and foam slightly, about 1 minute.
3. Spread the minced garlic across the griddle, sautéing until fragrant, about 30 seconds, being careful not to burn.
4. Place the shrimp in a single layer on the griddle, cooking for 2 minutes per side until pink and opaque.
5. Pour the white wine over the shrimp, allowing it to simmer and reduce slightly, about 1 minute.
6. Sprinkle red pepper flakes and salt over the shrimp, then drizzle with lemon juice, tossing gently to combine.
7. Garnish with chopped parsley, remove from heat, and serve immediately.

Here, the shrimp are tender and juicy, bathed in a sauce that’s bright with lemon and rich with butter. Serve it over a bed of al dente pasta or with crusty bread to soak up every last drop of the garlicky wine sauce.

Blackstone Corn on the Cob

Perhaps there’s no simpler pleasure than the sweet, buttery crunch of corn on the cob, especially when it’s kissed by the smoky heat of a Blackstone griddle. This recipe transforms the humble ear of corn into a summer staple that’s both comforting and irresistibly charred.

Ingredients

• 4 ears of corn, husks removed (soak in water for 10 minutes for juicier corn)
• 2 tbsp unsalted butter, melted (or use olive oil for a dairy-free option)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1 tbsp chopped fresh parsley (optional, for garnish)

Instructions

1. Preheat your Blackstone griddle to medium-high heat, about 375°F, for 5 minutes.
2. Brush each ear of corn lightly with melted butter, ensuring even coverage.
3. Place the corn directly on the griddle. Cook for 10 minutes, turning every 2 minutes for even charring.
4. Sprinkle salt and pepper over the corn during the last 2 minutes of cooking.
5. Remove the corn from the griddle and let it rest for 2 minutes before serving.
6. Garnish with chopped parsley if desired, for a fresh, colorful finish.

Tip: For an extra layer of flavor, try brushing the corn with a mix of butter and lime juice before grilling. Another tip: Keep the corn moving to prevent burning but allow those beautiful grill marks to form. Lastly, letting the corn rest after cooking ensures the flavors meld beautifully.

The Blackstone corn on the cob emerges with a perfect balance of smoky sweetness and buttery richness, the kernels bursting with juice at every bite. Try serving it alongside a sprinkle of cotija cheese and a dash of chili powder for a Mexican-inspired twist.

Blackstone French Toast

Just imagine the gentle sizzle of butter on a griddle, the sweet aroma of cinnamon and vanilla wafting through the air, and the golden-brown perfection of French toast made on a Blackstone. This recipe brings a comforting twist to your morning routine, blending the ease of outdoor cooking with the classic, beloved flavors of French toast.

Ingredients

• 4 large eggs (room temperature for even mixing)
• 1 cup whole milk (or half-and-half for richer flavor)
• 1 tbsp granulated sugar (adjust to sweetness preference)
• 1 tsp vanilla extract (pure for best flavor)
• 1/2 tsp ground cinnamon (add a pinch more for extra warmth)
• 8 slices thick-cut brioche bread (stale bread absorbs better)
• 2 tbsp unsalted butter (for greasing the griddle)
• Maple syrup and powdered sugar (for serving, optional)

Instructions

1. Preheat your Blackstone griddle to medium-low heat, about 325°F, ensuring an even cooking surface.
2. In a large mixing bowl, whisk together the eggs, milk, sugar, vanilla extract, and cinnamon until fully combined and slightly frothy.
3. Dip each slice of brioche bread into the egg mixture, allowing it to soak for about 20 seconds per side for maximum absorption without becoming soggy.
4. Melt 1 tbsp of butter on the griddle, spreading it evenly to prevent sticking.
5. Place the soaked bread slices on the griddle, cooking for 3-4 minutes per side or until each side is golden brown and slightly crispy.
6. Add the remaining butter as needed between batches to ensure each slice cooks perfectly.
7. Serve immediately with maple syrup and a dusting of powdered sugar for a sweet finish.

Zesty yet comforting, this Blackstone French toast boasts a crispy exterior with a soft, custardy center. For a creative twist, top with fresh berries or a dollop of whipped cream to elevate this morning classic.

Blackstone BBQ Chicken

Lingering in the quiet of the evening, the thought of a meal that brings both comfort and a touch of summer’s vibrancy to the table feels just right. This Blackstone BBQ Chicken, with its smoky sweetness and tender juiciness, is that dish, a simple yet profound pleasure that speaks to the heart of home cooking.

Ingredients

• 2 lbs chicken thighs (bone-in, skin-on for maximum flavor)
• 1 cup BBQ sauce (choose a smoky or sweet variety based on preference)
• 2 tbsp olive oil (or any neutral oil for greasing)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1 tsp garlic powder (for a subtle depth)
• 1 tsp onion powder (complements the garlic beautifully)

Instructions

1. Preheat your Blackstone griddle to medium-high heat, about 375°F, ensuring it’s evenly heated for consistent cooking.
2. While the griddle heats, pat the chicken thighs dry with paper towels to ensure a good sear, then season both sides with salt, pepper, garlic powder, and onion powder.
3. Lightly oil the griddle surface with olive oil, using a paper towel held with tongs for safety, to prevent sticking.
4. Place the chicken thighs skin-side down on the griddle, cooking for 6-7 minutes until the skin is golden brown and crispy. Tip: Resist the urge to move them too soon for the perfect sear.
5. Flip the chicken and cook for another 5-6 minutes on the other side, until the internal temperature reaches 165°F when checked with a meat thermometer.
6. Brush the chicken generously with BBQ sauce during the last 2 minutes of cooking on each side, allowing it to caramelize slightly. Tip: Apply sauce in layers for a richer flavor.
7. Remove the chicken from the griddle and let it rest for 5 minutes before serving to allow the juices to redistribute. Tip: Cover loosely with foil to keep warm without steaming the skin.

Caramelized edges give way to succulent, flavorful meat that’s perfectly balanced between smoky and sweet. Serve atop a crisp green salad or alongside grilled corn for a meal that celebrates the simplicity and richness of summer flavors.

Blackstone Garlic Butter Mushrooms

Venturing into the realm of simple yet profoundly flavorful dishes, this recipe brings the earthy tones of mushrooms to the forefront, bathed in a rich garlic butter that whispers of comfort and warmth. It’s a dish that feels like a quiet moment of indulgence, perfect for those evenings when the world outside slows down.

Ingredients

• 1 lb mushrooms, cleaned and halved (cremini or button work beautifully)
• 4 tbsp unsalted butter (for a richer flavor, try European-style butter)
• 3 garlic cloves, minced (adjust to taste for more or less intensity)
• 1 tbsp olive oil (or any neutral oil for sautéing)
• Salt, to taste (start with 1/4 tsp and adjust)
• Freshly ground black pepper, to taste (a few cracks should do)
• 2 tbsp fresh parsley, chopped (for garnish, adds a fresh contrast)

Instructions

1. Heat a Blackstone griddle or large skillet over medium-high heat until hot, about 5 minutes. A drop of water should sizzle upon contact.
2. Add olive oil to the griddle, followed by the mushrooms in a single layer. Let them cook undisturbed for 3-4 minutes to develop a golden crust.
3. Flip the mushrooms and cook for another 3 minutes. They should be tender and browned on both sides.
4. Push the mushrooms to one side of the griddle. On the other side, add butter and minced garlic. Cook the garlic for 1 minute until fragrant but not browned, stirring constantly.
5. Mix the garlic butter with the mushrooms, ensuring they’re well coated. Season with salt and pepper to taste, stirring gently to combine.
6. Remove from heat and sprinkle with chopped parsley for a fresh, colorful finish.

How the mushrooms carry the deep, umami richness, elevated by the creamy garlic butter, makes each bite a testament to the beauty of simplicity. Serve them atop crusty bread or as a side to a hearty steak for a meal that feels both rustic and refined.

Blackstone Sausage and Peppers

Kindly imagine the sizzle of sausages meeting the heat of a Blackstone griddle, their juices mingling with the vibrant colors of bell peppers. This dish, a humble yet hearty combination, speaks to the soul of summer evenings and the simplicity of outdoor cooking.

Ingredients

• 1 lb Italian sausage links (sweet or spicy, based on preference)
• 2 large bell peppers, sliced into strips (mix colors for visual appeal)
• 1 medium onion, thinly sliced (yellow or white for sweetness)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1/2 tsp dried oregano (optional, for an herby note)

Instructions

1. Preheat your Blackstone griddle to medium-high heat, about 375°F, ensuring it’s evenly heated.
2. Drizzle olive oil over the griddle, spreading it evenly with a spatula to prevent sticking.
3. Place the sausage links on the griddle, cooking for 4-5 minutes per side, or until they’re golden brown and cooked through.
4. Remove the sausages from the griddle and slice them into bite-sized pieces once slightly cooled.
5. In the same griddle, add the sliced bell peppers and onions, seasoning with salt, pepper, and oregano. Cook for 5-6 minutes, stirring occasionally, until they’re soft and slightly charred.
6. Return the sliced sausages to the griddle, mixing them with the peppers and onions for 2 minutes to combine flavors.
7. Serve immediately, ensuring each plate gets a generous mix of sausages and peppers.

Softened peppers and onions cradle the juicy, flavorful sausages, creating a dish that’s as visually appealing as it is delicious. Consider serving over a bed of creamy polenta or tucked into a crusty roll for a satisfying sandwich.

Blackstone Quesadillas

Today feels like the perfect day to share something simple yet profoundly satisfying. The kind of dish that doesn’t demand much but gives back in layers of flavor and comfort. Blackstone Quesadillas are just that—a humble meal that turns ordinary ingredients into something extraordinary with just a bit of heat and patience.

Ingredients

– 2 cups shredded chicken (pre-cooked, or substitute with any protein)
– 1 cup shredded cheese (a mix of cheddar and Monterey Jack works well)
– 1/2 cup diced onions (sauté until translucent for extra sweetness)
– 1/4 cup chopped cilantro (adds a fresh, bright note)
– 4 large flour tortillas (burrito size for easier folding)
– 2 tbsp vegetable oil (or any neutral oil)
– 1 tsp chili powder (adjust to taste)
– Salt to taste

Instructions

1. Heat your Blackstone griddle or a large skillet over medium heat (about 350°F) and lightly brush with vegetable oil.
2. Lay one tortilla flat on the griddle, then evenly sprinkle half of the shredded cheese over one half of the tortilla.
3. Distribute half of the shredded chicken, diced onions, and chopped cilantro over the cheese.
4. Sprinkle a pinch of chili powder and salt over the fillings for added flavor.
5. Fold the tortilla in half over the fillings, pressing down gently with a spatula.
6. Cook for about 3-4 minutes on each side, or until the tortilla is golden brown and the cheese is fully melted.
7. Repeat the process with the remaining tortillas and fillings.
8. Let the quesadillas rest for a minute before cutting into wedges; this helps the cheese set slightly.
A perfectly cooked Blackstone Quesadilla offers a crispy exterior with a gooey, flavorful center. Serve with a side of sour cream and salsa, or get creative by adding slices of avocado for a creamy contrast.

Blackstone Lobster Tails

Lobster tails on the Blackstone griddle bring a touch of elegance to your outdoor cooking, blending the simplicity of summer grilling with the luxurious taste of seafood. It’s a dish that whispers of ocean breezes and the joy of cooking under the open sky.

Ingredients

• 4 lobster tails, 6-8 oz each (thawed if frozen)
• 4 tbsp unsalted butter, melted (for basting, adds richness)
• 2 tbsp olive oil (or any neutral oil, for griddle)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1 lemon, cut into wedges (for serving, adds brightness)

Instructions

1. Preheat your Blackstone griddle to medium-high heat, about 375°F, ensuring it’s evenly heated for consistent cooking.
2. While the griddle heats, use kitchen shears to carefully cut the top shell of each lobster tail lengthwise, stopping at the tail fin. Gently pry the meat upwards, keeping it attached at the base, and rest it on top of the shell.
3. Drizzle the olive oil over the griddle, spreading it evenly with a spatula to prevent sticking.
4. Place the lobster tails meat-side down on the griddle. Cook for 2-3 minutes until the meat is opaque and lightly charred.
5. Flip the tails shell-side down. Brush the meat generously with melted butter, then sprinkle with salt and pepper. Cook for another 4-5 minutes, basting occasionally with more butter, until the meat is firm and fully opaque.
6. Remove the lobster tails from the griddle. Let them rest for 2 minutes before serving to allow the juices to redistribute.

Finished lobster tails offer a succulent bite with a smoky char from the griddle, perfectly complemented by the creamy butter and a squeeze of lemon. Serve them alongside grilled vegetables or over a bed of pasta for a meal that feels both indulgent and effortlessly summery.

Blackstone Teriyaki Chicken

Venturing into the realm of outdoor cooking brings a unique joy, especially when the dish is as flavorful as this. The Blackstone Teriyaki Chicken, with its perfect balance of sweet and savory, is a testament to the magic of grilling, offering a comforting meal that feels like a warm embrace on a cool evening.

Ingredients

• 2 lbs boneless, skinless chicken thighs (for juicier results)
• 1 cup teriyaki sauce (homemade or store-bought, adjust to taste)
• 2 tbsp vegetable oil (or any neutral oil)
• 1 tbsp minced garlic (fresh for best flavor)
• 1 tbsp grated ginger (adds a bright, spicy note)
• 1/2 cup sliced green onions (for garnish, optional)

Instructions

1. Preheat your Blackstone griddle to medium-high heat, about 375°F, ensuring it’s evenly heated for consistent cooking.
2. While the griddle heats, pat the chicken thighs dry with paper towels to ensure a good sear, then season lightly with salt.
3. Drizzle the vegetable oil onto the griddle, spreading it evenly with a spatula to prevent sticking.
4. Place the chicken thighs on the griddle, cooking for 5-6 minutes on each side, or until they reach an internal temperature of 165°F.
5. In the last 2 minutes of cooking, brush each thigh generously with teriyaki sauce, allowing it to caramelize slightly for a glossy finish.
6. Remove the chicken from the griddle and let it rest for 5 minutes before slicing, ensuring the juices redistribute.
7. Sprinkle with minced garlic, grated ginger, and green onions before serving for an extra layer of flavor.

Kneading through the layers of this dish reveals a tender, juicy interior with a slightly charred exterior, a contrast that’s as pleasing to the palate as it is to the eye. Serve it over a bed of steamed rice or alongside grilled vegetables for a meal that’s both hearty and harmonious.

Blackstone Grilled Pineapple

Wandering through the flavors of summer, there’s something undeniably magical about the caramelized edges of grilled pineapple. Its sweetness, intensified by the heat, pairs beautifully with a hint of smokiness, making it a simple yet transformative treat.

Ingredients

• 1 whole pineapple, peeled and cored (look for ripe but firm)
• 2 tbsp unsalted butter, melted (or coconut oil for a vegan option)
• 1 tbsp brown sugar (adjust to sweetness preference)
• 1/2 tsp ground cinnamon (optional for a warm spice note)

Instructions

1. Preheat your Blackstone griddle to medium-high heat, about 375°F, ensuring it’s evenly heated.
2. While the griddle heats, slice the pineapple into 1/2-inch thick rings or spears for easier handling.
3. Brush both sides of the pineapple pieces lightly with melted butter, ensuring they’re evenly coated.
4. Sprinkle the brown sugar and cinnamon over the pineapple, gently pressing to adhere the spices.
5. Place the pineapple on the griddle, cooking for 3-4 minutes per side until deep grill marks appear and the sugar caramelizes.
6. Use a spatula to carefully flip each piece, watching for the perfect golden-brown color indicating readiness.
7. Remove from heat and let rest for a minute before serving to allow the flavors to meld beautifully.

Kissed by the grill, the pineapple transforms into a juicy, caramelized delight, with a texture that’s tender yet retains a slight bite. Serve it atop vanilla ice cream for a decadent dessert or alongside grilled pork for a sweet and savory contrast.

Blackstone Chocolate Chip Cookies

Remembering the first time I baked these cookies, the kitchen filled with a warmth that seemed to slow time itself. The Blackstone Chocolate Chip Cookies, with their rich, buttery dough and melty chocolate pockets, are a testament to the simple joys of baking.

Ingredients

• 2 1/4 cups all-purpose flour (spooned and leveled for accuracy)
• 1 tsp baking soda (ensure it’s fresh for optimal rise)
• 1 tsp fine sea salt (or adjust to taste)
• 1 cup unsalted butter, softened (room temperature for easier mixing)
• 3/4 cup granulated sugar (for that perfect sweetness)
• 3/4 cup packed brown sugar (light or dark, depending on preference)
• 2 large eggs (room temperature blends better)
• 2 tsp pure vanilla extract (the real deal makes a difference)
• 2 cups semisweet chocolate chips (or mix with dark chocolate for depth)

Instructions

1. Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper for easy cleanup.
2. In a medium bowl, whisk together the flour, baking soda, and salt until well combined.
3. In a large bowl, beat the softened butter, granulated sugar, and brown sugar together on medium speed until light and fluffy, about 3 minutes.
4. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined to avoid overworking the dough.
6. Fold in the chocolate chips evenly throughout the dough with a spatula.
7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
8. Bake for 9 to 11 minutes, or until the edges are golden but the centers are still soft. They’ll firm up as they cool.
9. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

These cookies emerge from the oven with a crisp edge giving way to a chewy center, each bite laden with gooey chocolate. Try serving them slightly warm with a glass of cold milk for a classic pairing, or crumble them over vanilla ice cream for an indulgent twist.

Conclusion

Looking for crowd-pleasing recipes? Our roundup of 21 Delicious Blackstone Recipes has something for everyone, from hearty breakfasts to savory dinners. We invite you to try these dishes, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!