Better on a Blackstone
Griddle Greats for Breakfast, Lunch & Dinner
June 2022 Issue
by Lindsay Gifford
Information, Recipes and Photography by Blackstone Products
Have you ever sat at a Japanese Hibachi table and enviously watched the chef cooking your food? Tossing and scraping on a high heat griddle creates a meal you just can’t seem to recreate at home. Well, let me tell you... I do! Every. Single. Time. Little did I know, there is a great new way we all can do it at home—the Blackstone Griddle! I was thrilled when one of my family members busted out his Blackstone Griddle one night, and now I'm eager to try it myself.
So, what exactly is it? Blackstone Griddle: A flat top made of cold-rolled steel with up to 36” of cooking space. It’s used to cook meat with steakhouse flavor, veggies, pancakes, bacon and a whole lot more. It is used in backyards, at tailgates and campsites, and in the wilderness by people worldwide. The original Blackstone team dreamed of creating the best outdoor cooking experience for large groups or families, where every single dish could be prepared outside.
With dedication to excellence and culinary creativity, the team’s vision became a reality in 2008. Since then, they have continued to grow their product line and expertise by partnering with professional chefs, backyard masters and everyday home-cooks to craft a product that meets their highest standards. Plus, it is entirely designed and engineered in the USA with the latest technology and innovation.
“We love to bring people together. We started a revolution: Griddle lovers, unite! Outdoor cooking is a global passion; we just make it complete with our griddles and accessories.” The Blackstone community is growing by leaps and bounds with hashtags #blackstone and #blackstonegriddle with 1.2 Billion views on TikTok. Over 99% of them come from videos made by fans! And 92% of Blackstone owners use their griddle more than once a month, compared to 58% for gas and pellet grill owners. (According to statista.com)
Are you ready to kick off the summer with an outdoor feast? Are you looking for a fantastic Father’s Day present? Consider giving a Blackstone for the ultimate cooking experience. We’ve got some griddling greats to get you started. For more, visit www.blackstoneproducts.com. Griddle on, outdoor nation!
Bacon Jalapeno Popper Griddle Cheese
Recipe by Nathan Lippy
½ lb. thick cut Bacon, sliced
1 medium yellow Onion, diced small
4-5 Jalapeno peppers, diced small
8 oz Cream cheese, softened
1 tsp Garlic powder
2 cups shredded Cheddar cheese
8 slices thick cut Bread
Salt and Pepper
Heat your griddle to medium-heat and cook the bacon to well done. Remove from the griddle and chop small. Add the onion and jalapeno to the bacon fat and cook for 4-5 minutes. In a large mixing bowl, add cream cheese, a pinch of salt and pepper, garlic powder, the cooked onions and peppers and chopped bacon. Mix evenly and set aside. Reduce your griddle heat to medium and toast the bread in the bacon fat. Flip over and add some of the shredded cheddar to the toasted side of each piece of bread. (You can melt with a dome if desired.) Add a few spoonfuls of the cream cheese mixture and form sandwich. Cook for a few minutes on each side, or until the cheddar cheese is fully melted. Slice and serve hot.
Buffalo Bleu Cheese Chicken Sandwich
Recipe by Nathan Lippy
1½ lb. ground Chicken 
Blackstone Essential Blend Seasoning
¼ cup Bleu cheese crumbles
Blackstone Bootleg Burger Seasoning
4 thin slices of Tomato
4 Martin’s Potato Burger buns
2 cups shredded Romaine Lettuce
Sauce:
¼ cup Texas Pete Hot Sauce
¼ cup Ranch dressing
Heat your griddle to medium-heat. In a large mixing bowl, add ground chicken, bleu cheese crumbles, a bit of Essential Blend and Bootleg Burger seasonings. Mix evenly and make 4 (6 oz) meat balls. Add a bit of oil, place the meatballs into the oil and smash them flat. Add additional seasoning over the tops of each. Cook for 2-3 minutes per side or until fully cooked. In a small mixing bowl, add the hot sauce and ranch and mix evenly. Toast the buns. To build: Add a bit of sauce to both buns, add lettuce and tomato to the bottom buns and top with the chicken patty. Add more sauce over the chicken and then add the top bun. Serve immediately.
Crunchy Crab Melts
Recipe by Desirée ‘BlackstoneBetty’ Dukes
2 Artisan loaves of sliced roasted garlic bread
1 lb. lump Crab meat
1 (8 oz) block Muenster cheese, shredded
1 (8 oz) block Cheddar cheese, shredded
Old Bay seasoning
Duke’s mayonnaise, to taste
Parsley
Preheat griddle to medium-low. Shred both blocks of cheese and mix together, set aside. Spread mayonnaise on the outer side of each slice of bread. Place bread mayonnaise side down on preheated Blackstone. Add cheeses to both slices and add crabmeat to one side. Season with Old Bay and parsley. When cheese is melted and outside of bread is toasted to perfection, sandwich the two slices together. Serve as whole sandwiches or slice into halves or quarters for bite-sized appetizers!
Bacon Fried Corn 3.0
Recipe by CJ Frazier
8 oz. Pancetta, diced 
2 bags of frozen Corn
1/2 Red onion, minced
2 Tomatoes, diced
Fresh basil, to taste
Parmesan cheese, grated
Fresh parsley, to taste
Salt
Pepper
Garlic powder
Blackstone All Purpose Seasoning
Preheat your griddle top to low. Add diced pancetta and let it cook slowly, gently rendering the fat. Toss the pancetta occasionally to brown all sides, about 5 minutes. While cooking, dice up tomatoes and mince the red onion. By the time you finish, you should see that your pancetta is starting to brown. (You can raise heat to medium if necessary.) While it finishes cooking, chop up your fresh basil and parsley. Your pancetta should be done cooking.
Utilizing the fat on the griddle, add the frozen corn to the pancetta. Toss and coat the corn with the pancetta fat and season with salt, pepper, garlic powder and Blackstone All-Purpose Seasoning. Toss to incorporate all your seasonings. The last step is to add your diced tomatoes, minced red onion, fresh basil and parsley. Toss together with corn and pancetta on the griddle top and plate in a large dish. Garnish with grated parmesan and enjoy!
CJ’S Quick and Easy Chicken Fried Rice
Recipe by CJ Frazier
2 bags of Ben’s Jasmine Ready Rice
4 Chicken cutlets (or chicken breast, thinly sliced)
2 Eggs
Olive oil
1/3 Yellow onion, chopped
1 Tbsp Sesame oil
3 Tbsps low sodium Soy sauce
1-2 Tbsps unsalted Butter
Sesame seeds
Green onions, chopped for garnish
frozen Vegetable medley (carrots, peas etc.)
Kosher salt
coarse black Pepper
Blackstone Sesame Teriyaki Sear and Serve
Preheat your Blackstone to medium-heat and season your chicken on both sides with a light amount of olive oil and a pinch or two of Kosher Salt and Coarse Black Pepper. Once heated, add a small amount of olive oil to the griddle top and place your chicken down to cook. After flipping once, add a drizzle of Blackstone Sesame Teriyaki Sear and Serve to start glazing your chicken.
Add a small amount of olive oil next to the chicken and add your chopped onion, then season with a pinch of salt and pepper. Add about half a cup of frozen carrots and peas to the onions and allow time for the onions and veggies to cook and heat up. Next to your veggies crack two eggs, season with salt and pepper and scramble on the griddle till cooked to liking. Your chicken should now be cooked. Cut up into small bites, and remove from griddle. Clean the griddle surface where you’ll be tossing all your ingredients with a scraper or spatula, removing any remaining glaze.
Making room near all the other ingredients, add the two bags of rice to heat up and cook. In the middle of the rice make a little cavern exposing the griddle and add 1-2 Tbsps unsalted butter, 3-4 Tbsps of low sodium soy sauce, 1 Tbsp of sesame oil and toss in the rice. Quickly after, you can incorporate all the remaining ingredients. Lastly, add about 1 Tbsp of sesame seeds, toss to mix. (Note: I like to taste the fried rice at this point to see if I need more soy sauce. Add to preference.) Now it’s time to plate it up. If serving in a large bowl, garnish with a drizzle of Blackstone Sesame Teriyaki, a drizzle of sriracha, chopped green onions and a few more sesame seeds. Enjoy!
Do you want to see this recipe in action? Log onto youtube.com and search
@BlackstoneGriddles for tons
of great how-to videos!
Betty’s Burger Fry and Vegetable Sauce
Recipe by Desirée ‘BlackstoneBetty’ Dukes
1 cup Duke’s mayonnaise
½ cup Ketchup
½ cup Mustard
⅓ cup Pickle juice
2 Tbsps Worcestershire sauce
2-4 fresh Garlic cloves, grated
½ c white Onion, grated
2 tsps Paprika
Salt & Pepper, to taste
1/2 cup Pickles, finely chopped
Mix all ingredients together thoroughly. Enjoy on burgers, chicken, sandwiches, fries and griddled veggies!
Note: If refrigerated, this sauce will keep for 3 weeks.
French Onion Chicken Sandwich
Recipe by CJ Frazier
4 Boneless skinless chicken 
thighs or breasts
4 French onion buns or 1 French loaf, sliced
2-3 large Yellow onions, chopped into large pieces
3-4 large Tbsps Duke’s Mayonnaise
4 tsps Worcestershire, divided
2 Tbsps Balsamic glaze, divided
1 Tbsp Stone ground or dijon mustard
Baby arugula
2 cups Gruyère cheese, shredded
8 slices Swiss or mozzarella cheese
Kosher salt
coarse Black pepper
1 tsp Garlic powder
Olive oil
Preheat one zone of your Blackstone to medium-low to low. Once preheated, add a bit of olive oil and the chopped onions. Season with kosher salt and coarse black pepper. Toss to coat all your onions with oil and seasoning. (The salt will add flavor, but also pull the moisture from the onions making them sweeter.) Cook for about 20 minutes, tossing occasionally to ensure that they’re not cooking too quickly. Slow is the way you want to go to reduce the onions perfectly. When your onions are about 80% done, you can start on your chicken. Slide your onions to a cooler part of the griddle where they can still get residual heat. Turn the preheated zone to medium-high. Coat your chicken with a light amount of olive oil and season with salt and pepper. Place on the heated zone and cook until they’re done throughout. In the meantime, don’t forget to continue to rotate your onions.
While cooking, mix together the sauce: In a large mixing bowl add 3-4 large Tbsps of Duke’s Mayonnaise, 1 tsp of garlic powder, 1 Tbsp of balsamic glaze, 2 tsps Worcestershire, 1 Tbsp stone ground mustard and a pinch of coarse black pepper. Mix until smooth and set aside.
The onions should be a deep brown and soft at this point. Add a drizzle of balsamic glaze and a drizzle of Worcestershire, tossing gently to allow it to reduce. Once the chicken is cooked through, you can chop it on the Blackstone or a cutting board.
Time to build: Portion your chicken on the griddle top for each sandwich, drizzle lightly with balsamic glaze and on top of that add some Gruyère cheese, and two slices of Swiss or mozzarella and cover with a dome or lid with a small amount of water to steam and melt the cheese. With your bread sliced and open, add a layer of sauce to both sides. On one side add some arugula, and on the other add a portion of the reduced onions. Your cheese should be melted at this point. With two spatulas carefully remove a portion of the chicken and cheese and place it on the bread with the arugula. Repeat the process for all the sandwiches and enjoy!
Jalapeno Popper Smash Burger
Recipe by CJ Frazier
1 lb. 80/20 Ground Beef 
6 strips thick cut Bacon
6-8 ozs Cream cheese, room temperature
1-2 fresh Jalapeños
jarred Jalapeños
2 cups Cheddar cheese, shredded
Hamburger buns
1 Red onion, sliced in rings
Blackstone Bootleg Burger Seasoning
Parchment paper
Preheat your Blackstone to medium-heat and add 6 strips of thick cut bacon. Cook bacon to crispy flipping as needed. Drain on paper towels and leave the bacon fat from cooking on the griddle top. While the bacon is cooking, prepare jalapeño popper ingredients: In a large mixing bowl, add 6-8 ounces of cream cheese, 2 cups of shredded cheddar cheese and dice up 1 or 2 fresh jalapeños and mix well. (Note: I like to throw mine on the griddle to caramelize for a few minutes but it's not necessary.) Then season with about 1-2 tsp of Blackstone Bootleg Burger seasoning, 2 strips of chopped bacon and mix thoroughly then set aside.
Prep Beef Balls: Grab about 3-4 ounces of beef and loosely pack it into balls (careful not to pack them too tight). Turn heated zone to high-heat, place your beef balls down on the griddle, place one piece of Blackstone parchment paper on top and smash thin with a burger press or spatula and season with Bootleg Burger seasoning. After about 90 seconds, flip your patty and spoon jalapeño popper cheese mixture on top of each patty and cover with dome to melt. While the cheese is melting, ready your burger buns. Your cheese should be melty and perfect after about 3 minutes. Place one patty on the bottom bun, top with a few pieces of bacon, some jarred jalapeños and a few rings of red onion, top it off with the bun and you’re all set!
Mexican Street Corn Shrimp Tacos
Recipe by Jason Black - 2021 Great Griddle Off Finalist
1 cup Mexican crema 
1/4 Duke's mayonnaise
2 Limes
1/2 Tbsp Garlic powder
2 lbs. Shrimp
1 can Chipotle peppers in adobo sauce
1 bag tricolor Slaw mix
2 packs frozen Corn
2 Limes, for serving
Olive oil
4 Corn tortillas
Blackstone Tequila Lime Seasoning
Cotija cheese, to taste
Blackstone Taco and Fajita Seasoning
2 Avocados, for serving
Preheat griddle to medium-high on all zones. First, make the Tequila Lime Crema by combining the Mexican crema, mayonnaise, juice of one lime, garlic powder, and Blackstone Tequila Lime Seasoning to taste. Set aside. In another bowl, add shrimp with olive oil, adobo sauce from the chipotle peppers, Blackstone Taco and Fajita Seasoning, and Blackstone Tequila Lime Seasoning and mix until all the shrimp are well coated.
Apply olive oil to all zones of the griddle and place the shrimp and frozen corn on the griddle. Season the frozen corn with Blackstone Tequila Lime Seasoning, and once it has finished cooking, add the juice of 1/2 a lime. After the shrimp have thoroughly cooked, place corn tortillas on the griddle and cook until warm on each side. To assemble, place a corn tortilla down, add tricolor slaw mix, avocado, roasted corn and shrimp, then sprinkle with cotija cheese and drizzle with tequila lime crema. Once all tacos have been assembled and plated, dust with Blackstone Tequila Lime Seasoning, garnish with lime slices and enjoy.
Betty’s Upside Down Pizza
Recipe by Desirée ‘BlackstoneBetty’ Dukes
Stonefire Thin Artisan Pizza Crust (2 pack) 
½ lb. Boar’s Head Provolone
Fresh Basil
Fresh mozzarella, ball, log or pearls
Meat of choice: Boar’s Head Sopressata, pepperoni cups, salami, Italian sausage
Sauce:
1 tsp Oregano
1 can San Marzano or good quality crushed tomatoes
4 Basil leaves, torn
3 Garlic cloves, smashed & chopped
Salt
2 Tbsps extra virgin Olive oil
Garlic Oil:
½ tsp dried Basil
4 Tbsps extra virgin Olive oil
½ tsp dried Oregano
2-3 large cloves fresh Garlic, minced
½ tsp dried Parsley
1 tsp crushed Red pepper (optional)
In a mixing bowl, add drained tomatoes and a few spoonfuls of extra liquid. Using your hands, crush tomatoes slightly. Mix in oil, torn basil, oregano, garlic and salt to taste. Sauce can be heated in a small pot directly on the Blackstone griddle for a few minutes before starting pizza. Heating the sauce will also help cheeses to melt since this is a griddle top pizza.
On medium-low heat, add pizza crust upside down to heat and slightly crisp top of pizza crust and cook to your preference of soft/crispy. Flip and turn heat to low. As you begin to cook and crisp up the bottom, add ingredients: drizzle 1 Tbsp garlic oil and spread around pizza. Add provolone cheese evenly, then pizza sauce using a spoon to spread it out. Spread fresh mozzarella around pizza and raise the griddle heat to medium. Cook until desired crispiness, checking the bottom occasionally. Mozzarella should melt quickly once placed on top of the heated pizza sauce, however a dome may be used if needed. Remove pizza and garnish with fresh basil and a drizzle with garlic oil (optional).
Notes:
1) If adding any meat toppings be sure to add them to the hot griddle surface to cook while the dough cooks. Pepperoni cups or sopressata or any deli meats will crisp up perfectly on the griddle. If using sausage or vegetable toppings cook those on the griddle prior to beginning.
2) Stonefire crust holds up very well on the Blackstone griddle, and makes for a great crispy authentic style Italian pizza.
Betty’s Ricotta Donuts
Recipe by Desirée ‘BlackstoneBetty’ Dukes
1 large Egg 
1 cup whole milk Ricotta cheese
1 Tbsp white Rum
zest of ½ - 1 whole Lemon, to taste
1 cup All purpose flour
2 Tbsps Sugar
2 tsps Baking powder
Canola or Vegetable oil for frying
Powdered Sugar
Sturdy pan for deep frying
Turn Blackstone onto high-heat and place a small sturdy pan with oil of choice to heat. In a large bowl, mix together ricotta, egg, rum and lemon zest. In a separate bowl, mix together flour, sugar and baking powder and incorporate. Slowly add the dry ingredients, ¼ cup at a time, into the wet ingredients, and mix to combine thoroughly each time. Dough should be thick and sticky.
Using a wooden chopstick or toothpick, carefully dip it into the oil. If bubbles appear around the wooden stick oil should be ready for frying (or use a thermometer, oil should be perfect between 350-375°). Using two spoons, slowly drop a ball of dough into the oil. Allow to fry until deep golden brown in color, about 3-5 minutes. If donuts do not flip on their own, gently flip them for even cooking. Remove from oil and let drain on paper towels. Serve warm with a dusting of powdered sugar.
Notes: Donuts should be the size of a ping pong ball. Number of donuts (servings) will depend on the size of donuts you make.