Our Favorite Blackstone Recipes – Living in Yellow

In a bowl, pour pancake mix and water, stir to combine, and set aside

Cut berries into bite size pieces, and roughly chop mint.

Mash cream cheese, add heavy cream, and powdered sugar. Stir to combine and set aside.

Heat griddle top to medium.

Melt 1 tbsp butter and cook pancakes.

Remove the pancakes, and put them in a taco tray.

Fill each pancake taco with 1-2 tbsp of cream cheese, top with berries, and drizzle with syrup.

Preheat your Blackstone Griddle to medium heat. Add the pancetta and cook for 6-8 minutes, tossing often. Once the pancetta is fully cooked, move it to the cooler side of the griddle.

Add Brussels sprouts and red onion to the pancetta fat with a pinch of salt and pepper. Toss and cook for about 6 minutes or until tender but not mushy.

In a small bowl, combine honey, coarse ground black pepper, and parsley. Mix evenly to incorporate all ingredients.

Combine the cooked pancetta with Brussels sprouts and onions and toss to mix.

To plate, arrange all vegetables in a family-style dish. Drizzle the black pepper honey over the top and serve hot.

In a large mixing bowl, combine all the marinade ingredients and mix well. Set aside 25% of the sauce for later. Add the chicken to the bowl and toss to ensure even coating. Marinate in the refrigerator for at least 1 hour.

Once the chicken has marinated, thread as many pieces as desired onto wooden skewers.

Preheat your Blackstone to medium heat and drizzle with olive oil. Cook the skewers for 10-12 minutes, turning often to sear all sides.

Mix the sliced chilies into the reserved marinade. Pour a bit of the liquid over the chicken as it finishes cooking.

To serve, arrange the skewers on a party platter. Drizzle the remaining marinade and red chilies over the top. Sprinkle a few shakes of Blackstone Garlic Citrus Mojo seasoning and additional chopped cilantro. Enjoy!

Start with the bacon! Spread it out over the griddle – it coats a wonderful Applewood flavor!

Move bacon over, stack under your griddle “smasher” took to get rid of any extra fat. Put the sausage on the griddle!

While the sausage cooks on one side of the griddle, add your pancakes and hashbrowns

Lastly, cook your eggs to your preferred liking!

Serve with your favorite condiments: ketchup, local maple syrup, butter – the world is your oyster!

Put griddle on medium/high heat

Add light coating of olive oil

Place chicken breast on griddle and brown on each side

Chop up chicken and add lemon + lime juice

Salt and pepper to taste and you’re ready to serve!!

Seperate ground beef into 6 1/3 cups

Get griddle hot and add oil to heat up

Add burgers to the griddle and immediately smash them!

When the meat is browned, scrape and flip to brown the other side

Optional: brown buns in the juice from burgers on the griddle with a little butter

Preheat the Blackstone grill over high heat (approximately 450 degrees Fahrenheit) and drizzle the oil onto the grill.  Spread it around with a spatula.

Add the steak to the Blackstone on top of the oil. Season it with salt and pepper.

Cook the steak for 2 minutes without flipping it so that they get browned.

Then gently toss the steak and cook it for 2-3 more minutes until the steak is cooked through and browned.

Turn the heat down to medium. Add the minced garlic and butter to the grill on top of the steak.  Cook for about 30-60 seconds until the butter is melted and the garlic is aromatic.

Remove from the grill, top with parsley, serve warm and enjoy!

Mix together the seasonings in a small mixing bowl.  Place the salmon filets on a plate.  Rub 1 tablespoon of the vegetable oil onto both sides of the filets.  Then spoon the seasoning mixture over the salmon and spread it around. Make sure to season both sides of the fish.  I use approximately ½ tablespoon per filet.

Preheat the Blackstone grill over high heat (approximately 400 degrees F).  Spread the remaining vegetable oil onto the grill.

Place the salmon filets on the Blackstone grill on top of the oil.  Let them cook for 3 minutes.  Time them and do not move the fish during this cooking day so that the fish will get blackened.

Then flip the salmon filets and cook for another 3-4 minutes until the salmon reaches an internal temperature of 145 degrees F.

Remove the salmon from the grill and allow it to sit for 5 minutes.  Serve warm and enjoy!

Preheat the Blackstone Flat Top Griddle to medium heat.

Prepare your diced tomatoes, peppers and lettuce.

As the Blackstone Griddle is heating up, apply the olive oil and spread with a griddle spatula.

When the griddle is hot and nearly smoking, add ground hamburger to the griddle. Cook the ground burger, breaking it up as you go, until it is in small pieces and no longer pink inside.

Make sure to separate as much of the ground beef grease from the cooked burger as possible before adding the taco seasoning. Push the excess grease into the grease trap.

Top the cooked burger with the taco seasoning. Add a squirt of water to help combine the ground beef and taco seasoning,

When the meat mixture is cooked, place tortilla chips on a prepared baking sheet pan or serving dish lined with parchment paper.

Top the tortilla chips with the hot beef mixture, and the shredded cheese.

If desired place the whole sheet pan with the chips, burger and cheese onto the the hot Blackstone Griddle and cover with a large dome lid for about 2 – 3 minutes to melt the cheese.

Choose your desired toppings. Sprinkle the toppings like chopped bell peppers, diced tomatoes, shredded lettuce, and of course, a dollop of sour cream.

Mix fajita seasonings in small mixing bowl until combined and set aside.

Slice steak against the grain into small slices about half inch thick. Place into bowl or resealable on gallon sized bag and add 1 Tablespoons olive oil, toss to coat. Then add half of mixed fajita seasoning to meat and toss to coat.

In another bowl or resealable gallon size bag add vegetables and remaining olive oil. Toss to coat then add in remaining fajita seasoning and mix until coated.

Preheat the Blackstone for about 5 minutes over medium high heat. Pour vegetable oil on preheat griddle and spread out.

Put the steak and vegetables on hot, oiled griddle. Cook for 8-10 minutes, tossing the steak and vegetables a few times. You want these to be slightly charred and cooked through. During the last few minutes add garlic.

During the last minute of cooking place tortillas on griddle to warm.

Remove the steak, vegetables and tortillas from griddle and serve with desired toppings.

Fire up your Blackstone and grease it up. Once your griddle is warmed up and oiled up turn the heat all the down.

Spread out your frozen potatoes out onto your griddle, you will want to get these going first so they can start to thaw and brown.

In a large bowl whisk together your eggs to be scrambled.  I pour in about 1/2 cup of water into the eggs to help them be fluffier.

While the potatoes are starting to cook cut up your sausage, onion, and bacon.

Push the potatoes to one side on the other side of the griddle, I mixed in my onions at this time into the potatoes on the griddle.

Place the bacon on the opposite side of the griddle and turn that burner up so it will cook faster.

Place the sausage in the middle on the low it will cook fast enough at the lower temp.

Allow these to cook until the bacon is done to the crispiness that you prefer.

Move the meat over into the potato mixture and then pour the egg mixture on the other side of the griddle.

The eggs will scramble up in no time, I move them around with one of the spatulas to make sure they scramble.

Once your eggs are almost done start to mix them up in your potatoes and meat mixture.

When they are well-mixed top with cheese and turn the griddle off.