Blackstone Betty's Tostadas with Carne Picada | Blackstone Griddles
Get ready to cook up a delicious meal inspired by Mr. Cilantro! Try Blackstone Betty's Tostadas with Carne Picada recipe for a flavorful and irresistible dish.
Tostadas with Carne Picada recipe: https://blackstoneproducts.com/blogs/recipes/tostadas-with-carne-picada
Ingredients
1.5 lb Carne Picada (chopped beef)
1 small onion, sliced thick
2 tbsp oil (use neutral oil like avocado or vegetable)
Adobo Seasoning
Blackstone SPG
Avocado Crema:
1 bunch cilantro
¼-½ of a jalapeño
1 large avocado
2 garlic cloves
Juice of 2 limes
1 cup sour cream
Season with SPG
For serving:
1 package Tostadas
1 can refried beans
Lettuce, chopped
Tomatoes, chopped
Limes
Directions
1. Toss Carne Picada and sliced onions with half of the oil, seasoning to taste with Adobo and SPG (about 1 tsp each). Allow the meat to marinate for 20 minutes to overnight, removing it to reach room temperature before cooking.
2. Meanwhile, blend Avocado Crema ingredients in a blender until smooth, reserving half of the cilantro for garnish/serving. Refrigerate until ready to serve.
3. Set half of the griddle to high heat and the other half to medium-low. Place refried beans in a small pot on the griddle to heat through and warm the tostadas on top of the warming rack or in tin foil.
4. Drizzle the remaining oil onto the griddle and place Carne Picada and onions to cook, tossing to sear all edges. Season with more Adobo and Blackstone SPG if desired, finishing with the juice of half a lime for the last minute or two of cooking. Cook time will vary based on your desired doneness.
5. When finished, plate the Carne Picada and layer warmed tostadas with refried beans, Carne Picada, lettuce, tomatoes, Avocado Crema, and a squeeze of lime. Enjoy!
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Matt Hussey's Brisket Breakfast Hash | Blackstone Griddles
Take your weekend mornings to the next level with Matt Hussey's Brisket Breakfast Hash. Enjoy a delicious blend of brisket, melted cheese, and a perfectly cooked egg for a hearty breakfast experience.
Brisket Hash recipe: https://blackstoneproducts.com/blogs/recipes/brisket-hash
Ingredients
2 lbs. brisket
1 package Simply Potatoes Chunked Style with Peppers and Onions
4 Eggs
2 cups shredded cheese
2 tablespoons butter, oil, or Bacon Up
Directions
1. Preheat the griddle to low/medium heat.
2. Add oil to the griddle and place the Simply Potatoes Chunked Style with Peppers and Onions on it. Cover with a dome and flip every 3-4 minutes until done.
3. Dice the leftover brisket into small pieces and place them on an open section of the griddle. Cook for 3-4 minutes.
4. Once the potatoes are done, combine them with the brisket and stir well.
5. Add a bit of oil to the griddle and cook the eggs.
6. Stir shredded cheese into the brisket and potato mixture until melted.
7. Plate the potatoes and brisket, and place the cooked egg on top. Serve and enjoy!
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Todd's Ultimate Adventure Breakfast in the New Camping Griddle
Embark on a culinary journey with Todd Toven's Ultimate Adventure Breakfast! From sizzling bacon to perfectly seared sausage, the new Blackstone camping griddle promises a morning feast that's both flavorful and fuss-free.
Ultimate Adventure Breakfast recipe: https://blackstoneproducts.com/blogs/recipes/ultimate-adventure-breakfast
Ingredients
Cooking oil for the griddle top
2 cups potatoes, chopped into small pieces
1/2 cup diced onion
Diced bell peppers (any color)
Diced jalapeno peppers (optional)
Blackstone's SPG seasoning, or salt, pepper, and garlic
6 pieces of bacon
1 lb pork breakfast sausage (any flavor)
3 eggs
1 tablespoon diced tomato
1 tablespoon chopped spinach
1/8 cup shredded cheddar cheese
1 tablespoon chopped green onion
Sourdough bread slices (recommend Rustik Oven)
Directions
1. Preheat the Blackstone griddle to medium-low. Drizzle and spread oil on the griddle top.
2. Start with the home fries: place potatoes on the griddle, stir, and add onions and peppers a few minutes later. Season with Blackstone's SPG or salt, pepper, and garlic. Add jalapeno peppers if desired. Continue stirring while they cook.
3. Lay bacon on the hot griddle top, flipping early and often to avoid burning. Use the Blackstone bacon press if needed. When the bacon is almost done, stack it to the side of the griddle.
4. Separate and shape sausage into 2-2.5 ounce patties, placing each on the griddle. Press the sausage patties into the griddle with a spatula for a good sear. Flip when the first side has a nice sear and move them to the side when cooked.
5. Crack eggs into a bowl and scramble. Use a nonstick cooking spray on the inside of the Blackstone silicone omelet ring (available at Walmart). Pour eggs into the ring, adding tomatoes, spinach, and cheese on top. Season to taste with salt, pepper, or your preferred seasoning. Once the eggs have set up and are no longer runny, remove the ring, fold the omelet over in thirds, and top with green onions and additional seasoning.
6. Place sourdough bread slices on the griddle top. Flip when lightly browned and cook the other side, buttering as desired.
7. Remove everything from the griddle top when cooked and enjoy!
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CJ's Cheesy Chicken BLT Melt | Blackstone Griddles
Elevate your taste buds with CJ Frazier's twist on a classic recipe – the Cheesy Chicken Bacon Melt! Crispy bacon, gooey cheese, and a zesty ranch twist make every bite an unforgettable experience.
Cheesy Chicken Bacon Melt recipe: https://blackstoneproducts.com/blogs/recipes/cheesy-chicken-bacon-melt
Ingredients
Boneless, skinless chicken thighs
Thick-cut bacon
Frozen Thick Garlic Bread
Tomatoes
Romaine lettuce
Pepper Jack cheese
Ranch dressing
Lemons
Chives
Red Chiles (2-3)
Smoked paprika
Garlic powder
Kosher salt
Coarse black pepper
Directions
1. Preheat your Blackstone to medium-high.
2. Season the chicken thighs by lightly coating both sides with olive oil, kosher salt, coarse black pepper, garlic powder, and smoked paprika.
3. On the hot zone, add a little olive oil to the griddle and start cooking the chicken. Flip when a beautiful crust forms, flipping often to avoid burning. Remove to rest when fully cooked.
4. While the chicken is cooking, set another zone to medium and begin cooking the bacon. Two slices per sandwich are recommended. When cooked to your liking, remove and drain on a paper towel.
5. As the bacon and chicken cook, prepare the special sauce. In a small mixing bowl, combine 1/2 cup of Duke's mayo, 1/3 cup of Ranch dressing, a pinch or two of kosher salt and coarse black pepper, 1-2 tsp of smoked paprika, 1-2 tsp of garlic powder, juice from one lemon, chopped red chiles or red pepper flakes, and 1 tbsp of minced chives. Stir and set aside.
6. Once the chicken and bacon are done, use some bacon fat to toast the Texas Toast Garlic Bread on the griddle. Ensure it's not swimming in bacon fat, just enough to coat the bottom for a beautiful toast. Remove when both sides are perfectly toasted.
7. While the bread is toasting, chop the chicken into medium-sized pieces and return it to the griddle on medium heat with some shredded Pepper Jack cheese. Toss to melt the cheese and make everything gooey.
8. Thinly slice tomatoes and chop the romaine lettuce.
9. To assemble, spread some of the sauce you made on the bottom of the Texas toast, add lettuce, sliced tomato, a portion of the cheesy chicken, top it off with more sauce, and crown the beauty. Enjoy!
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Broccoli Cheddar Bacon Fritters | Blackstone Griddles
Savor Chef Nate's irresistible Bacon Cheddar Broccoli Fritters on the Blackstone griddle - crispy bites featuring broccoli, bacon, and a blend of cheeses, perfectly seasoned and served golden brown. Elevate your snacking experience with these golden delights!
Bacon Cheddar Broccoli Fritters recipe: https://blackstoneproducts.com/blogs/recipes/bacon-cheddar-broccoli-fritters
Ingredients
2 heads of fresh broccoli, cut into florets
6 slices thick-cut bacon
2 eggs
1/3 cup all-purpose flour
¼ cup shredded cheddar cheese
¼ cup feta crumbles
Blackstone SPG Seasoning
Olive oil
Directions
1. Heat your Blackstone Griddle to medium-high heat and add a drizzle of olive oil along with the broccoli. Sprinkle some Blackstone SPG Seasoning and cook for 2-3 minutes, tossing often.
2. Add a bit of water and cover with a dome to steam for 5 minutes.
3. Cook the bacon until crispy, then remove from the griddle and drain on paper towels. Once cool, chop into small pieces.
4. After the broccoli is cooked, place it on a cutting board and chop it very finely.
5. In a large mixing bowl, whisk the eggs. Add the chopped broccoli, bacon, flour, cheddar cheese, feta, and some Blackstone SPG seasoning. Gently mix to evenly combine all the ingredients.
6. Form 2-ounce balls of the mixture and cook them in the bacon fat. Slightly flatten the balls to create small pancakes. Cook for 2-3 minutes per side or until golden and crispy.
7. Serve hot with your preferred dipping sauce.
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Easy Weeknight Meal: The Yankee Cuban | Blackstone Griddles
Whip up Taylor Mock's Yankee Cuban for a quick and easy weeknight meal. With layers of smoked turkey, sweet ham, and gooey Swiss cheese, this easy-to-make sandwich is great for busy evenings.
Yankee Cuban recipe: https://blackstoneproducts.com/blogs/recipes/yankee-cuban
Ingredients
1 loaf Cuban bread (12 inches)
1/2 lb Deli Smoked Turkey, sandwich sliced
1/2 lb Deli Sweet Ham, sandwich sliced
1/2 lb Genoa Salami
5-6 Swiss cheese slices
Mayo
Mustard
Pickles
Lettuce, finely chopped
1 Tomato, sliced
1 yellow onion, finely sliced
1 tbsp minced garlic
4 tbsp Butter
Equipment
Saucepan
Griddle Press
Directions
1. Preheat griddle to low. Place a saucepan on the griddle.
2. Assemble the sandwich: Slice the Cuban bread down the middle and lay it flat. Spread mayo and mustard on both sides of the bread.
3. Layer the smoked turkey, ham, and cheese on the bread.
4. In the saucepan on the griddle, combine butter and minced garlic. Stir until well mixed. Pour some of the butter-garlic mixture onto the griddle and place the sandwich on top. Use the griddle press on the sandwich.
5. While the sandwich is cooking, finely chop lettuce, tomatoes, and onions.
6. Flip the sandwich and add more butter and garlic to the other side.
7. Remove the sandwich from the griddle. Open the top of the Cuban bread and add the chopped veggies. Close it back up, slice, and enjoy!
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Blackstone Betty's Pineapple Upside Down Griddle Cakes
Enjoy the nostalgic delight of Blackstone Betty's Pineapple Upside-Down Griddle Cakes – a golden brown perfection with pineapple, brown sugar, and a cherry on top, giving a delightful twist to a classic treat!
Pineapple Upside-Down Griddle Cakes recipe: https://blackstoneproducts.com/blogs/recipes/pineapple-upside-down-griddle-cakes
Ingredients
Batter
1 box Pineapple Supreme Cake Mix (or substitute Yellow Cake)
½ cup flour
2 eggs
¼ cup vegetable oil
1 ¾ - 2 cups milk
Toppings
1 stick unsalted butter
1 can crushed pineapple, drained
1 cup brown sugar
Maraschino Cherries
Powdered Sugar & Syrup for serving (optional)
Directions
1. Preheat the ESeries Griddle to 350 or set to low heat for a traditional Griddle. In a bowl, mix the griddle cake batter ingredients, gradually adding milk until the batter reaches your desired thickness.
2. On the griddle, melt 1 tablespoon of butter in four separate circles. Add 1-2 teaspoons of brown sugar to each, followed by 1-2 tablespoons of crushed pineapple, and place one maraschino cherry in the center. Quickly ladle ¼-½ cup of batter over each circle. To set the griddle cakes, either swirl the batter, place a dome, or close the lid for approximately 3 minutes. Keep an eye on the brown sugar as it cooks quickly, adjusting the heat as needed.
3. Flip the griddle cakes and cook for an additional 2-3 minutes until they are fully cooked through. Remove from the griddle, plate, and serve. Optionally, top with powdered sugar and syrup before enjoying!
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719 Green Chile Pizza + Tips for Cleaning Your Pizza Stone
Take your pizza to the next level with Todd Toven's Green Chile Pizza! Upgrade a traditional pepperoni pie with the bold flavors of roasted green chiles. It's a speedy and tasty journey from prep to perfection.
Green Chile Pizza recipe: https://blackstoneproducts.com/blogs/recipes/green-chile-pizza
Ingredients
Pizza dough (use a recipe from the Blackstone site or purchase frozen from your grocery store)
1/4 cup pizza sauce
Roasted green chiles (preferably frozen from Hatch, NM, or Pueblo, CO)
8 oz. mozzarella cheese block (recommend Galbani whole milk Italian style and/or BelGioioso Fresh Mozzarella)
1/2 cup shredded mozzarella cheese
Pepperoni
Dried oregano, black pepper, garlic powder, and basil
Directions
1. Prepare the pizza dough according to the provided instructions.
2. Preheat the Blackstone Pizza Oven.
3. Shape the pizza dough to your desired size using your hands. Lightly dust your counter or pizza peel with a mixture of 50/50 semolina flour and Type 00 flour to prevent sticking.
4, Spread pizza sauce on the dough. Add both kinds of mozzarella, pepperoni, and roasted green chiles. Sprinkle additional shredded mozzarella on top to help hold everything together. Add seasonings to taste.
5. Place the pizza in the oven and remove it when the cheese is bubbly, and the crust reaches your desired level of doneness.
6. In the video, the pizza was cooked in the large Blackstone pizza oven in approximately 3 minutes at a stone temperature of around 600 degrees.
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The 22" XL Griddle Pellet Grill Combo: A Comprehensive Overview
Discover the impressive features of the Blackstone 22" XL Griddle Pellet Grill Combo with Matt Hussey. From its spacious 884 sq inches of grilling space to the convenient rolling barrel hood, this unit is a game-changer. With lower cast iron grates, a stow-away rack, two temperature probes, and a grease catch bucket, it's perfect for outdoor cooking enthusiasts.
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Todd Toven's Creamy Cajun Pasta | Blackstone Griddles
Savor the blend of Cajun and Italian tastes in Todd Toven's Creamy Cajun Pasta. Enjoy crispy shrimp, zesty jalapenos, and velvety Parmigiano Reggiano in this flavorful dish that elevates your dinner experience.
Creamy Cajun Pasta recipe: https://blackstoneproducts.com/blogs/recipes/creamy-cajun-pasta
Ingredients
1 pound linguine, cooked al dente
1 pound raw shrimp (peeled, deveined, tail off); Argentine red shrimp is recommended
Olive oil
Blackstone's Blackened Steak Seasoning
Blackstone's Cajun seasoning
1/2 stick unsalted butter
3-4 garlic cloves, diced
1 pint heavy whipping cream
1-2 roma tomatoes, diced into small pieces
1/2 large jalapeno, diced into small pieces
Salt
1-2 tsp any cayenne-based Louisiana/Cajun hot sauce
Cornstarch
1/4 cup green onions, chopped
1 lemon
Basil leaves
Parmigiano Reggiano cheese
Directions
1. Preheat the Blackstone griddle to medium.
2. Cook the pasta al dente on the stove, strain, and toss with olive oil.
3. In a large bowl, combine shrimp with a drizzle of olive oil. Season with Blackened Steak and Cajun seasoning, mixing well.
4. In a cast iron skillet on the griddle, melt butter. Add diced garlic, about 3 tablespoons of olive oil, and heavy whipping cream. Stir the sauce continuously, adjusting the griddle temperature to prevent burning.
5. Incorporate diced tomatoes and jalapeno into the sauce. Season with salt and hot sauce, continuing to stir. Add cornstarch gradually if a thicker consistency is desired, about 1 teaspoon at a time.
6. Turn the griddle to high heat. Drizzle and spread olive oil on the griddle top. Place the shrimp on the griddle, flattening them for even cooking (2-3 minutes per side). Remove from heat when they curl up.
7. Add the pasta to the griddle top. Combine with shrimp and sauce, mixing thoroughly.
8. Transfer to a serving bowl. Top with green onions, basil, grated Parmigiano Reggiano, lemon juice, and a drizzle of hot sauce.
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CJ's Ultimate Cowboy Stir Fry | Blackstone Griddles
Enjoy CJ's Ultimate Cowboy Stir Fry! This recipe features crispy potatoes, seared ribeye, and a variety of vegetables, all cooked to perfection on the Blackstone griddle.
Ultimate Cowboy Stir Fry recipe: https://blackstoneproducts.com/blogs/recipes/ultimate-cowboy-stir-fry-1
Ingredients
2 Thick Ribeye Steaks
1 Kielbasa Sausage
1 Large Yellow Onion (diced)
1 Red Bell Pepper (diced)
1 Squash (diced)
6 Red Potatoes (large dice)
2 cups Green Cabbage
Pickled Jalapeños (with juice)
1 can Fire Roasted Corn (drained)
1/2 cup Italian Parsley
Italian Dressing
Worcestershire Sauce
Crystal Hot Sauce
Kosher Salt
Coarse Black Pepper
Blackstone Blackened
Blackstone SPG
Directions
1. Preheat your Blackstone to high heat. Add a little olive oil to the hot zone and place diced redskin potatoes. Toss in oil and season with Blackstone SPG. Achieve a crispy exterior on all sides, then spray water around the potatoes and cover with a dome to steam. Toss occasionally to avoid burning.
2. While the potatoes cook, turn the heat to high on another zone and season the ribeye steaks. Pat dry the steaks, apply a light coat of olive oil, and season with Kosher Salt, Coarse Black Pepper, and Blackstone Blackened seasoning. Cook on high heat for 3-4 mins on each side for a beautiful sear. Rest the steaks for 5 mins.
3. In the same zone, reduce heat to medium/medium-high and add sliced kielbasa sausage, diced bell peppers, onions, and squash. Season with SPG and toss in olive oil. Once sausage and veggies are cooked, add chopped green cabbage and strained fire roasted corn. Toss occasionally and incorporate the crispy potatoes when fork-tender.
4. Season the potatoes, veggies, and sausage with Worcestershire, pickled jalapeño juice, diced jalapeños (to taste). Dice the medium-rare steak into large bites and add to the griddle. Drizzle with Italian dressing and another round of Worcestershire. Toss together to incorporate flavors evenly.
5. Transfer the mixture to a large serving platter, garnish with chopped Italian parsley, and add splashes of hot sauce. Enjoy your Ultimate Cowboy Stir Fry!
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Hot Honey Ranch Chicken Wings | Blackstone Griddles
Are you craving a perfect blend of spicy, sweet, and savory flavors? Look no further! Join Chef Nate as he cooks appetizing Hot Honey Ranch Chicken Wings on his Blackstone griddle.
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Easy Weeknight Meal: Crispy Beef Tacos | Blackstone Griddles
Are you looking for a quick and easy weeknight meal? Turn your dinner into a tasty fiesta with these easy, crispy beef tacos from Taylor Mock! Perfect for busy evenings, they're ready in no time and packed with flavor.
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Blackstone Betty's Seafood "Boil" | Blackstone Griddles
Introducing Blackstone Betty's Seafood No-Boil feast! It's a mouthwatering combo of shrimp, crab clusters, and spicy Italian sausage, all drenched in a garlic herb butter sauce. Easy to cook, impossible to resist!
Seafood No-Boil Feast recipe: https://blackstoneproducts.com/blogs/recipes/seafood-no-boil-feast
Ingredients
24 oz baby potatoes
4 ears corn, cut into portions
1 lb Italian sausage, cut into bite-size pieces
1 large onion, quartered
1 lb shrimp
4 snow crab clusters
Old Bay seasoning
1 beer
1 lemon
Garlic Herb Butter:
1 stick unsalted butter
2 garlic cloves, smashed
1 tbsp flat-leaf parsley, chopped
Directions
1. In a small pot on the griddle, melt butter, garlic, and parsley for the garlic herb butter. Meanwhile, steam potatoes and corn under a dome with water on medium heat until the potatoes are fork-tender.
2. Add sausage and onions to the potatoes and corn, drizzling with a little melted butter and seasoning with Old Bay.
3. Place snow crab clusters on the griddle (thaw with water if frozen) or add directly to the vegetables once thawed. Add shrimp, layering with more butter and seasoning. Toss ingredients together.
4. Drizzle ¼ to a whole beer around the seafood to steam the shrimp and finish cooking. Add the remaining butter, Old Bay to taste, and finish with the juice of half a lemon (reserve the other half for serving and garnishing). Serve Family-Style!
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Matt Hussey's Oklahoma Onion Burgers | Blackstone Griddles
Turn basic ingredients into a delicious burger. Experience Matt Hussey's Oklahoma Onion Burgers – sauteed onions, smashed patties, melty cheese, and irresistible flavor in every bite.
Oklahoma Onion Burger recipe: https://blackstoneproducts.com/blogs/recipes/oklahoma-onion-burger
Ingredients
2 lbs. 80/20 ground chuck
8 slices of American cheese
8 Potato buns
1 tablespoon salt
2 onions, thinly sliced
Directions
1. Preheat griddle to medium-high heat.
2. Divide the ground chuck into 2 oz portions and shape them into balls.
3. Using a sharp knife or mandolin, thinly slice the onions.
4. Place the meatballs on the preheated griddle and sprinkle a pinch of salt on each.
5. Add a handful of thinly sliced onions on top of the meat.
6. Press each burger with a burger press, holding for 10 seconds each time.
7. After pressing, flip the burgers and onions; then, add a slice of cheese to each.
8. Quickly assemble the burgers by placing the top bun on the patty and the bottom bun on top of that to create a "sandwich." This helps to steam the bun for about 1 minute.
9. Remove the assembled burgers by taking off the bottom bun, sliding the spatula under the patty and onions, placing the bottom bun under the spatula, squeezing the buns together, and then removing the spatula.
10. Serve immediately and enjoy your delicious cheeseburger sliders
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Cheesy Mexican Breakfast Sandwiches | Blackstone Griddles
Spice up your mornings with Todd Toven's mouthwatering Mexican Breakfast Sandwiches. Crispy ciabatta, savory chorizo, and gooey cheese layers - the perfect start to your day!
Mexican Breakfast Sandwiches recipe: https://blackstoneproducts.com/blogs/recipes/mexican-breakfast-sandwiches
Ingredients
Cooking oil (for griddle top)
1 pound ground meat (chorizo or hot breakfast sausage)
Several cloves of fresh garlic, minced
8 slices of ciabatta bread
1-2 tablespoons butter
Carne Asada or any southwestern-flavored Blackstone seasoning
8 eggs
8 slices of cheddar cheese
8 slices of pepper jack cheese
Chopped cilantro
Directions
1. Preheat the Blackstone griddle to medium heat.
2.Drizzle and spread cooking oil on the griddle top.
3. Place the ground meat and minced garlic on the griddle. Mix while cooking and remove from heat when fully cooked.
4. Melt butter on the griddle and place each slice of bread. Flip when browned and add seasoning.
5. Beat the eggs and pour them into a Blackstone squirt bottle. Add more cooking oil to the griddle top. Squeeze the eggs out into rectangular shapes, enough to fit two pieces of bread, one for each sandwich.
6. Place two pieces of bread on top of the wet eggs. Flip when the eggs are cooked.
7. Add one slice of cheddar to each piece of bread. Top with chorizo, pepper jack cheese, and chopped cilantro.
8. Flip each sandwich together and let them sit on the heat a bit longer to melt the cheese. You can add water to the griddle top and close the hood to help with melting.
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How to Make Steak Fried Rice on a Blackstone Griddle
Join CJ Frazier as he makes Steak Fried Rice on the Blackstone griddle—a flavorful dish for all skill levels. With juicy steak and crispy veggies, it's perfect for griddle enthusiasts and beginners.
Steak Fried Rice: https://blackstoneproducts.com/blogs/recipes/steak-fried-rice
Ingredients
1 lb. Shaved Ribeye
2 bags Ben's Rice
Chopped Green Onion (for garnish)
1/2 cup Bean Sprouts
1/2 cup Green Cabbage
1/4 cup Shaved Carrots
1 Red Chile, chopped
1 tbsp Unsalted Butter
3 Eggs
Soy Sauce
Bachan’s (optional)
1 tbsp Sesame Oil
Sesame Seeds
Directions
1. Preheat your Blackstone on high heat.
2. Once your griddle is smoking hot, add a little olive oil to the griddle and lay the shaved ribeye in the oil to cook. Spread out the steak and chop it into small bites. Aim for a quick sear on the steak to achieve a nice Maillard reaction (crispy). Season with 1-2 tbsp of soy sauce and 1 tbsp of Bachan’s (if using).
3. While the steak is cooking, create a cooler zone on the griddle and add two bags of Ben's rice. Spray with water to steam and cook. Also, in a separate area on the griddle, scramble 3 eggs and season with kosher salt and coarse black pepper. When the rice is cooked and softened, incorporate the scrambled eggs, add 1 tbsp of unsalted butter, 1 tbsp sesame oil, bean sprouts, shaved carrots, cabbage, and red Chile. Season with 2 tbsp of soy sauce, 1 tbsp of Bachan’s (if using), and 1 tbsp of sesame seeds. Mix well and enjoy!
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Black Pepper Honey Brussels Sprouts | Blackstone Griddles
Chef Nate's Black Pepper Honey Brussels Sprouts recipe elevates the Brussels sprout experience. Enjoy perfectly caramelized sprouts with savory pancetta coated in a delicious blend of honey, black pepper, and parsley. This dish isn't just a side; it's a culinary revelation, making Brussels sprouts your new favorite indulgence.
Black Pepper Honey Brussels Sprouts recipe: https://blackstoneproducts.com/blogs/recipes/black-pepper-honey-brussels-sprouts
Ingredients
1 lb. Brussels sprouts, cleaned, trimmed, and halved
8 oz. diced pancetta
½ red onion, thinly sliced
¼ cup honey
1-2 tablespoons coarse ground pepper
1 tablespoon chopped parsley
Salt and pepper, to taste
Directions
1. 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.
2. 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.
3. In a small bowl, combine honey, coarse ground black pepper, and parsley. Mix evenly to incorporate all ingredients.
4. Combine the cooked pancetta with Brussels sprouts and onions and toss to mix.
5. To plate, arrange all vegetables in a family-style dish. Drizzle the black pepper honey over the top and serve hot.
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Easy Weeknight Meal: Taylor Mock's Famous Reuben Sandwich | Blackstone Griddles
Looking for a simple weeknight meal? Watch as Taylor guides you in making a delicious Reuben on the Blackstone griddle. Crispy bread, layers of corned beef, sauerkraut, Swiss cheese, and homemade Thousand Island dressing create a flavor explosion!
Reuben recipe: https://blackstoneproducts.com/blogs/recipes/reuben
Ingredients:
1 lb Shaved Corned beef deli meat
4 slices Swiss cheese
1/4 cup Sauerkraut
Pickles
4 slices Rye Bread
2 tbsp Salted Butter
Olive Oil
Thousand Island Dressing Ingredients:
1 cup Mayo
2 tbsp Ketchup
2 tbsp Sweet relish
1/4 cup Finely diced sweet onion
1 tbsp Sweet Paprika
Juice of half of 1 Lemon
Salt to taste
Accessories:
Dome
Water (to steam)
Directions:
1. Preheat the griddle on medium-high. Add oil and place corned beef on the griddle to achieve a quick crisp.
2. Separately, add sauerkraut to the griddle and toss until warm.
3. Build your sandwich - spread Thousand Island dressing on the inside of the bread, layer corned beef, Swiss cheese, sauerkraut, and pickles.
4. Add butter to the griddle, place the sandwich on top, press it with a spatula, and pour water around the edges. Cover with a dome and let the cheese melt for about 3-4 minutes.
5. Flip the sandwich and allow the other side to brown.
6. Remove the Reuben from the griddle, slice, and enjoy with an extra side of Thousand Island dressing. Don't forget the green beer!
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Todd Toven's Chorizo Crunchwraps | Blackstone Griddles
Wrap up your cravings in a flavor fiesta with Todd Toven's Chorizo Crunchwrap, hot off the Blackstone griddle. It's the ultimate griddle masterpiece, stuffed with spicy chorizo, gooey cheese, diced tomatoes, and lettuce - all wrapped in a crispy tortilla.
Chorizo Crunchwrap recipe: https://blackstoneproducts.com/blogs/recipes/chorizo-crunchwrap
Ingredients
Cooking oil (for griddle)
1 pound ground chorizo (or any ground meat)
6 extra-large flour tortillas
16 oz shredded queso quesadilla (Mexican melting cheese)
Iceberg lettuce, shredded
1 tomato, diced
Crema or sour cream
Cilantro, chopped
6 tostadas (or tortilla chips/Doritos as substitutes)
Flour street taco tortillas (optional)
Directions
1. Preheat the Blackstone griddle to medium heat and drizzle and spread oil on the griddle top.
2. Cook the ground meat on the griddle, stirring frequently. Once thoroughly cooked, remove the meat from the griddle.
3. Reduce the griddle heat to low.
4. Lay out the large flour tortillas and place a few spoonfuls of cheese in the center. Add spoonfuls of cooked meat, followed by shredded lettuce and diced tomatoes.
5. Drizzle crema or sour cream over the ingredients.
6. Place one tostada on top, and sprinkle with additional cheese.
7. Fold each tortilla into a 6-sided crunchwrap (consider adding a street taco-size tortilla inside if there are too many ingredients).
8. Drizzle and spread oil on the griddle top, then add the crunchwraps fold-side down. Gently press them down.
9. Flip the crunchwraps when the first side is browned, and remove from the griddle once both sides are browned.
10. Cut each crunchwrap in half and garnish with crema, cilantro, and salsa.
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Easy Weeknight Chicken Quarter Dinner | Blackstone Griddles
Elevate your weeknight dinner game with Blackstone Betty! Enjoy a quick and hassle-free meal using the Blackstone Griddle & Air Fryer Combo. Transform chicken quarters with Blackstone Tuscan Herb seasoning, and serve alongside crispy Smashed Potatoes and Griddled Zucchini with Tomatoes. A simple and tasty recipe for busy evenings!
Airfryer Chicken Quarters recipe: https://blackstoneproducts.com/blogs/recipes/airfryer-chicken-quarters
Smashed Potatoes: https://blackstoneproducts.com/blogs/recipes/smashed-potatoes
Griddled Zucchini with Tomatoes recipe: https://blackstoneproducts.com/blogs/recipes/griddled-zucchini-with-tomatoes
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Airfryer Chicken Quarters
Ingredients:
- 4 chicken quarters
- 2 tbsp oil (graza sizzle or oil of choice)
- Blackstone Tuscan Herb
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
Directions:
1. Pat the chicken dry with paper towels. Rub a thin layer of oil over all sides of the chicken and season to taste. Allow the chicken to sit at room temperature for 20 minutes.
2. Meanwhile, preheat the Blackstone Airfryer to 400 degrees. Place the chicken in the airfryer and cook for 20-25 minutes, ensuring the chicken thighs reach 175 degrees.
3. Serve and enjoy!
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Smashed Potatoes
Ingredients:
- 24 oz baby golden potatoes
- 1 tbsp olive oil
- ½ tsp each paprika, garlic powder, onion powder, and dried parsley
- 3 tbsp melted butter
Directions:
1. Preheat the airfryer to 400 degrees. Toss the potatoes in oil and seasonings.
2. Place the potatoes in the airfryer and cook for 10-12 minutes until fork-tender. Remove from the airfryer.
3. Preheat the griddle to medium heat. Place the cooked potatoes on the griddle. Using a meat mallet, smash the potatoes down and drizzle melted butter over them. Cook on each side until crispy, about 2-3 minutes per side.
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Griddled Zucchini with Tomatoes
Ingredients:
- 2 large zucchini, chopped
- 1 large sweet onion, chopped
- 1 large tomato, chopped
- 2 fresh garlic cloves, chopped
- 2 tbsp olive oil
- Salt and Pepper to taste
Directions:
1. Preheat the griddle to medium/medium-low. Toss the chopped zucchini, onions, and garlic together in enough oil to lightly coat.
2. Add zucchini and onions to the griddle, tossing to cook all sides for about 5-10 minutes or until just about done to your liking. Then add tomatoes and a little more oil if needed. Toss to cook for an additional 1-2 minutes, seasoning with salt and pepper.
3. Plate and enjoy!
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How to Cook Brisket in the 22" XL Griddle Pellet Grill Combo
In this video, Matt takes you through every step of the process, from preparing the brisket to mastering the art of griddling on the Blackstone Pellet Grill Combo. Get ready for a smoky, savory experience that will elevate your outdoor cooking game to a whole new level!
Brisket recipe: https://blackstoneproducts.com/blogs/recipes/how-to-cook-a-brisket
Ingredients
1 packer brisket (including both the point and flat, not separated)
3-4 tablespoons Blackstone SPG
1 tablespoon Knorr Beef Powder
1-2 tablespoons coarse black pepper
1 cup Wagyu Beef Tallow
1 cup apple juice
1 cup apple cider vinegar
Directions:
1. Fill the pellet hopper with your choice of pellets.
2. Preheat the smoker to 225 degrees Fahrenheit.
3. In a spritz bottle, mix apple juice and vinegar.
4. Remove the brisket from the packaging and trim excess fat and unwanted items.
5. Spritz the brisket with the apple juice and vinegar mixture.
6. Apply a generous amount of SPG to the entire brisket.
7. Add beef powder and additional black pepper.
8. Place the brisket into the smoker and cook at 225 degrees for 4 hours.
9. Increase the temperature to 275 degrees for the remaining cooking time.
10. Once the bark is set (around 180-190 degrees), wrap the brisket in butcher paper with beef tallow.
11. Remove the brisket when it is done and a probe can easily insert into it or when it reaches 200-205 degrees. Allow the brisket to rest to bring down the temperature.
12. Wrap and let the brisket rest for 4 hours in a warmer, such as an oven with the warm feature set at 160 degrees, or place it in a cooler with towels.
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Sloppy Joe Cuban Sandwich | Blackstone Griddles
CJ makes a sandwich where worlds collide! This sandwich is a cheesy, crunch, messy masterpiece that you won't want to miss out on. Is it more sloppy joe? Or more cuban? Watch the episode to find out!
Sloppy Joe Cuban Sandwich recipe: https://blackstoneproducts.com/blogs/recipes/sloppy-joe-cuban-sandwich
Ingredients
1 pack Sliced Genoa Salami
6 slices Sliced ham
1 pack Sliced mozzarella
1 lb Ground pork
1 pack of sliced Swiss cheese
1/4 cup diced Green pepper
1/4 cup diced Red bell pepper
2 tbsp Stone ground mustard
2-3 tbsp Tomato paste
1 tsp Garlic powder
Kosher Salt
Coarse Black Pepper
Blackstone Bootleg Burger Seasoning
3-4 tbsp Worcestershire
Yellow Mustard
Dill pickle slices
1 can Coca Cola
Cuban bread
Directions
1. Preheat your Blackstone to medium-high heat.
2. Once heated, add ground pork to the griddle and chop and cook until done. About halfway through the cook, add a little olive oil to the griddle and 1/4 cup of red and green bell peppers to cook down. Once the pork has browned, add 2-3 tbsp stone ground mustard, 1 tsp garlic powder, 3 tbsp Worcestershire, 1-2 tsp Bootleg Burger seasoning, a pinch of kosher salt, coarse black pepper, and 3-4 ounces of Coca Cola. Mix well with the bell peppers. Add more tomato paste if needed. As the Coca Cola reduces, it will thicken to the desired "sloppy" consistency. Slide the mixture off the hot zone to the cool zone.
3. To assemble, cut about 10 inches of Cuban bread and slice it in half. On each side, add yellow mustard and sliced Swiss. On one side, add dill pickles, sliced ham, and salami. Take both slices to the griddle, top the salami with the pork sloppy Joe mixture, and finish with the other half of the bread. Ensure the area where the pork was cooked is scraped and cleaned off, add a little more olive oil, place the sandwich on the oil, and press down with a Blackstone Bacon Press. Cook until you see a golden exterior on the bottom of the sandwich, then flip. Cook until toasted well on both sides, and the cheese is melted.
4. To plate, slice it lengthwise or into smaller portions for guests and enjoy!
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How to Make an Italian Breakfast in the Blackstone Pizza Oven
Ever thought of making breakfast in the pizza oven? Chef Nathan Lippy and Taylor Mock show you how to make a quick and easy Italian-style breakfast that will be the hit of the morning!
Italian Style Pizza Oven Breakfast recipe: https://blackstoneproducts.com/blogs/recipes/italian-style-pizza-oven-breakfast-1
Ingredients
2 cups marinara sauce
6 oz mozzarella ball, cut into small pieces
6-8 eggs
1 tablespoon fresh oregano leaves
2-3 tablespoons shredded parmesan
3-4 large basil leaves, chiffonade
4-5 slices prosciutto
8 slices of sourdough bread
Unsalted butter
1 tablespoon chopped parsley
Salt and pepper, to taste
Olive oil
Directions
1. Preheat your Blackstone Pizza Oven on low heat.
2. In a large cast iron pan, evenly spread the marinara sauce at the bottom. Distribute the remaining ingredients over the top. Season with salt and pepper. Place the pan into the pizza oven and cook for 6-8 minutes.
3. Toast the sourdough slices in butter on both sides.
4. Once the eggs are cooked and the marinara sauce is bubbly, remove the cast iron from the Blackstone Pizza Oven. Garnish with additional parmesan and chopped parsley. Serve the dish family-style, with the sourdough toast for dipping.
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Easy Weeknight Meal: Classic Double Smash Burgers
Everyone loves a good smash burger, and why not make them even more delicious by making them at home? Taylor shows you how to make the perfect burger with a special sauce that is perfect for any day of the week!
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