Sunrise to Stargazing: 33 Blackstone Camping Meals to Cook Under the Sun, Moon, and Stars

Blackstone griddles make it easy to cook real meals outdoors—crispy, cheesy, smoky, and packed with flavor. This collection of 33 Blackstone camping meals covers breakfast, lunch, and dinner with recipes built for campfire convenience and bold taste.

Think sizzling stir-fries, melty quesadillas, garlicky smashed potatoes, and griddle-grilled burritos—each one cooked right on the Blackstone. These meals are simple to prep, easy to cook, and just right for feeding hungry campers at any time of day.

Blackstone Garlic Butter Chicken Hibachi Bowls

Sizzle up one of the easiest Blackstone camping meals with this garlic butter chicken hibachi. Made on the flat top with crispy rice, tender veggies, and juicy chicken, it’s a family favorite griddle meal that rivals takeout.

Ingredients

• 1 ½ pounds boneless, skinless chicken thighs cut into bite-sized pieces
• 3 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce (optional)
• ½ teaspoon toasted sesame oil
• Salt and freshly ground black pepper to taste
• 1 red bell pepper, diced
• 2 cups broccoli florets, bite-sized
• ½ medium onion, diced
• 1 tablespoon vegetable oil
• 2 tablespoons sesame seeds (for garnish)

Instructions

1. Preheat and prep: Preheat the Blackstone griddle to medium-high heat. Prepare all ingredients by cutting chicken and vegetables into bite-sized pieces.
2. Cook the chicken: Add vegetable oil to the preheated Blackstone. Spread chicken evenly across the surface, season with salt and pepper, and cook until lightly golden and fully cooked, about 6–8 minutes. Push chicken aside.
3. Sauté vegetables: Add bell peppers, broccoli, and onions to the griddle. Cook vegetables until crisp-tender, about 4–5 minutes, stirring frequently.
4. Garlic butter sauce: Combine chicken and vegetables on the griddle. Add butter, minced garlic, soy sauce, oyster sauce, and toasted sesame oil. Stir to evenly coat and cook for 1–2 minutes until fragrant and lightly caramelized.
5. Serve: Plate the cooked chicken and vegetables on a bed of jasmine rice. Garnish generously with sesame seeds.

Blackstone Spicy Chicken Lo Mein on the Griddle

A bold and fiery twist on flat grill recipes, this spicy chicken lo mein is cooked right on the Blackstone for a no-fuss dinner. Packed with noodles, sauce, and quick-cooked veggies—perfect for campfire cooking nights.

Ingredients

• For the Lo Mein:
  • 1 pound boneless, skinless chicken thighs or breasts, diced
  • 10 oz lo mein noodles (cooked according to package instructions)
  • 2 tablespoons vegetable oil
  • 1 red bell pepper, sliced
  • ½ medium onion, sliced
  • 2 cloves garlic, minced
  • 2 tablespoons green onions, chopped
  • 2 tablespoons toasted sesame seeds
  • Fresh cilantro for garnish (optional)
• For the Spicy Lo Mein Sauce:
  • ¼ cup soy sauce
  • 2 tablespoons oyster sauce
  • 2 tablespoons chili garlic sauce
  • 1 tablespoon hoisin sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon brown sugar
  • ¼ teaspoon ground black pepper

Instructions

1. Preheat and prep: Preheat the Blackstone griddle to medium-high heat. Combine all ingredients for the Spicy Lo Mein Sauce in a small bowl and whisk until combined. Set aside.
2. Cook the chicken: Add vegetable oil to the heated Blackstone. Cook diced chicken, stirring occasionally, until golden brown and fully cooked, about 5–7 minutes.
3. Sauté vegetables: Add sliced bell peppers, onions, and minced garlic to the griddle alongside the chicken. Stir-fry for about 3–4 minutes until vegetables are crisp-tender.
4. Combine noodles and sauce: Add cooked lo mein noodles directly onto the Blackstone. Pour prepared spicy sauce over the noodles, chicken, and vegetables. Mix to coat evenly and cook another 2–3 minutes until everything is hot and sizzling.
5. Garnish and serve: Transfer lo mein to serving plates and garnish with green onions, toasted sesame seeds, and fresh cilantro.

Blackstone Honey Sriracha Chicken Skewers for Camp Grilling

Sweet, spicy, and ultra juicy—these honey sriracha skewers belong in every Blackstone camping meal rotation. Perfect for your camping menu or weekend BBQ, they cook fast and taste incredible right off the griddle.

Ingredients

• For the Chicken Skewers:
  • 2 pounds boneless, skinless chicken thighs cut into bite-sized chunks
  • 2 tablespoons vegetable oil
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons toasted sesame seeds (for garnish)
  • 2 tablespoons freshly chopped cilantro or parsley (for garnish)
  • Wooden or metal skewers (if wooden, soak for 30 minutes)
• For the Honey Sriracha Sauce:
  • ¼ cup honey
  • 3 tablespoons sriracha sauce (adjust to taste)
  • 2 tablespoons soy sauce
  • 1 tablespoon fresh lime juice
  • 2 cloves garlic, minced
  • ½ teaspoon toasted sesame oil
  • Pinch of salt and freshly ground black pepper

Instructions

1. Preheat and prep: Preheat the Blackstone griddle to medium-high heat. In a bowl, whisk together honey, sriracha sauce, soy sauce, lime juice, minced garlic, toasted sesame oil, salt, and pepper to make the honey sriracha sauce. Set aside.
2. Skewer chicken: Thread the chicken chunks onto metal or wooden skewers (if using wooden skewers, soak in water for 30 minutes beforehand). Brush lightly with vegetable oil and season with salt and pepper.
3. Grill skewers: Place chicken skewers directly onto the hot Blackstone griddle. Cook, turning occasionally, for 7–9 minutes or until chicken is golden brown and nearly cooked through.
4. Apply glaze: Brush the skewers generously with the honey sriracha sauce, ensuring the chicken pieces are well-coated. Continue cooking for an additional 2–3 minutes until the sauce caramelizes and the chicken is cooked thoroughly, becoming glossy and golden with slightly charred edges.
5. Garnish and serve: Remove skewers from the griddle and transfer them to the serving platter. Garnish with fresh cilantro or parsley and a sprinkle of toasted sesame seeds, if desired.

Blackstone Cheesy Chicken Quesadillas

Ooey-gooey cheese, seasoned chicken, and a golden tortilla—these quesadillas are camping menu gold. They cook fast and always satisfy.

Ingredients

• For the Chicken Filling:
  • 2 boneless, skinless chicken breasts, diced
  • 1 tablespoon olive oil
  • 1 teaspoon each of chili powder and cumin
  • ½ teaspoon each of garlic powder, onion powder, and smoked paprika
  • Salt and black pepper to taste
  • 1 tablespoon lime juice
• For the Quesadillas:
  • 1 tablespoon butter or olive oil (for cooking)
  • 1 cup each shredded cheddar cheese and Monterey Jack cheese
  • 1 small onion, thinly sliced
  • 1 small red bell pepper, thinly sliced
  • 1 small green bell pepper, thinly sliced
  • 4 large flour tortillas

Instructions

1. Preheat the Blackstone: Heat the Blackstone griddle to medium-high heat and add one tablespoon of olive oil to the surface.
2. Cook the chicken: In a bowl, toss the diced chicken with chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, black pepper, and lime juice. Place the seasoned chicken onto the hot griddle and cook for 6–8 minutes, stirring occasionally, until golden brown and fully cooked. Move the chicken to the side.
3. Sauté the vegetables: Add the sliced onions and bell peppers to the griddle. Cook for 3–4 minutes until they soften and develop a slight char. Mix them with the cooked chicken.
4. Assemble the quesadillas: Reduce the heat to medium. Place two tortillas on the griddle and sprinkle ½ cup of cheddar cheese and ½ cup of Monterey Jack cheese on each. Add a generous portion of the cooked chicken and veggie mixture on top of the cheese. Cover with another tortilla, pressing down slightly.
5. Crisp the quesadillas: Cook for 2–3 minutes per side, flipping carefully, until the tortilla is crispy and golden brown and the cheese is fully melted.
6. Slice and serve: Remove from the griddle and let rest for 1 minute before slicing them. Serve with sour cream, chopped cilantro, and lime wedges.

Blackstone Campfire Chicken Lettuce Wraps (Campfire-Style)

A low-carb favorite for outdoor griddle recipes! These lettuce wraps are loaded with seasoned chicken, ginger, and garlic—perfect for light dinners or camping lunch ideas under the sun.

Ingredients

• For the chicken:
  • 1 ½ pounds ground chicken
  • 2 tablespoons vegetable oil
  • 1 medium onion, finely diced
  • 2 cloves garlic, minced
  • 1 cup carrots, shredded or finely diced
  • ½ cup sliced green onions
  • ½ cup diced mushrooms (optional)
  • Salt and freshly ground black pepper to taste
• For the Sauce:
  • ¼ cup soy sauce
  • 2 tablespoons hoisin sauce
  • 1 tablespoon each of rice vinegar, honey, and grated ginger.
  • 1 teaspoon sesame oil
  • ½ teaspoon crushed red pepper flakes (optional)
• Butter lettuce or iceberg lettuce leaves, washed and dried (for serving)

Instructions

1. Preheat and prep: Preheat the Blackstone griddle to medium-high heat. Whisk together soy sauce, hoisin sauce, rice vinegar, honey, ginger, sesame oil, and crushed red pepper flakes in a small bowl. Set aside.
2. Cook chicken filling: Add vegetable oil to the preheated Blackstone. Sauté diced onion and minced garlic until fragrant, about 2 minutes. Add ground chicken and cook until golden brown and fully cooked, breaking it apart as it cooks, about 5–7 minutes.
3. Add vegetables: Mix in carrots, mushrooms, and green onions with the chicken. Continue cooking for 3–4 minutes, stirring frequently until vegetables are tender-crisp.
4. Combine with sauce: Pour the prepared sauce evenly over the chicken and vegetables. Cook another 2–3 minutes, stirring to coat thoroughly and allowing the sauce to slightly caramelize.
5. Assemble wraps: Scoop warm chicken filling into fresh lettuce leaves and serve.

Blackstone BBQ Chicken and Veggie Foil Packets

These no-mess foil packet meals are a camping dinner dream. Toss them on your Blackstone grill and let the magic happen—simple, juicy, and bursting with smoky flavor.

Ingredients

• 4 boneless, skinless chicken breasts
• ½ cup BBQ sauce
• 2 tablespoons olive oil
• 1 medium zucchini, sliced
• 1 bunch fresh asparagus, trimmed
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 ear of corn, cut into four pieces
• Salt and freshly ground black pepper to taste
• Aluminum foil (heavy-duty)

Instructions

1. Preheat and prep: Preheat the Blackstone griddle to medium-high heat. Cut four large sheets of aluminum foil and set aside.
2. Prepare chicken and veggies: Brush chicken breasts generously with BBQ sauce. Toss zucchini, asparagus, bell peppers, and corn lightly in olive oil. Season vegetables with salt and pepper.
3. Assemble foil packets: Place one chicken breast onto the center of each foil sheet. Arrange the seasoned vegetables evenly around the chicken. Fold foil tightly around the chicken and vegetables, sealing edges securely.
4. Cook packets: Place foil packets onto the preheated Blackstone griddle. Cook for approximately 20–25 minutes, flipping halfway through, until chicken is fully cooked and vegetables are tender.
5. Rest and serve: Remove foil packets from the Blackstone and allow them to rest for 2–3 minutes before carefully opening. Garnish with fresh chopped parsley or cilantro if desired.

Blackstone Teriyaki Chicken and Pineapple Wraps

Sweet pineapple, savory chicken, and sticky teriyaki sauce—all wrapped in a tortilla and seared on the griddle. Add this to your list of best camping lunches, backyard BBQs, or flat top recipes with tropical flair.

Ingredients

• For the Chicken & Pineapple Filling:
  • 1½ pounds boneless, skinless chicken breasts or thighs, diced
  • 1 cup fresh pineapple, diced into bite-sized pieces
  • 1 red bell pepper, diced
  • ½ red onion, diced
  • 2 tablespoons vegetable oil
  • Salt and freshly ground black pepper to taste
  • Fresh cilantro, chopped (for garnish)
• For the Teriyaki Sauce:
  • ½ cup teriyaki sauce (store-bought or homemade)
  • 2 tablespoons honey
  • 1 teaspoon fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 teaspoon sesame oil
• 4–6 large flour tortillas, warmed (for serving)

Instructions

1. Preheat and prep: Preheat the Blackstone griddle to medium-high heat. In a small bowl, whisk together teriyaki sauce, honey, grated ginger, minced garlic, and sesame oil. Set aside.
2. Cook chicken and veggies: Add vegetable oil to the preheated Blackstone. Cook diced chicken, seasoning with salt and pepper, until lightly golden brown and nearly cooked through, about 5–6 minutes. Add diced pineapple, red bell pepper, and red onion to the griddle; sauté another 3–4 minutes until pineapple is caramelized and veggies are tender-crisp.
3. Add teriyaki glaze: Pour the prepared teriyaki sauce over chicken and vegetables. Cook for an additional 2–3 minutes, stirring frequently, until the sauce is thickened and the mixture is evenly coated.
4. Assemble wraps and serve: Place warm tortillas directly on the Blackstone griddle for about 20–30 seconds on each side to toast slightly. Fill tortillas with teriyaki chicken mixture. Fold tortillas into wraps and serve immediately with fresh lime wedges, if desired.

Blackstone Spicy Chicken Burritos (Make-Ahead Freezer Meal)

One of the top Blackstone burrito recipes for busy nights or meal-prepped camping menus. Spicy chicken, cheese, and rice wrapped and griddled until golden—these pack heat and convenience.

Ingredients

• For the Burritos:
  • 2 cups shredded cooked chicken
  • 1 tablespoon vegetable oil
  • ½ cup diced onions
  • 1 teaspoon minced garlic
  • 1 cup cooked rice (white or Mexican-style)
  • 1 cup canned black beans, drained and rinsed
  • 1 ½ cups shredded Mexican cheese blend
  • 4 large flour tortillas
  • Salt and freshly ground black pepper, to taste
• For the Spicy Sauce:
  • ½ cup red enchilada sauce
  • 2 tablespoons hot sauce (adjust to taste)
  • 1 tablespoon lime juice
  • 1 teaspoon cumin
  • ½ teaspoon smoked paprika

Instructions

1. Preheat and prep: Preheat your Blackstone griddle to medium-high heat. In a bowl, whisk together enchilada sauce, hot sauce, lime juice, cumin, and smoked paprika. Set aside.
2. Cook filling: Add vegetable oil to the preheated Blackstone. Sauté onions and garlic until fragrant and tender, about 2–3 minutes. Add shredded chicken, rice, black beans, and prepared spicy sauce, mixing well. Cook until heated through, about 4–5 minutes. Season with salt and pepper to taste.
3. Assemble burritos: Lay tortillas flat and evenly divide chicken filling among them. Sprinkle each generously with shredded cheese. Roll each tortilla tightly into burritos, tucking in the sides as you roll.
4. Grill and serve: Place assembled burritos seam-side down directly onto the Blackstone griddle. Cook for 2–3 minutes per side, rotating carefully until golden brown and crispy on all sides. Remove burritos from the griddle, allow to cool slightly, and serve warm, drizzled with additional hot sauce or sour cream.

Blackstone Crunchwrap Supreme (Griddle Camping Style)

Craving a fast-food fix while camping? These Crunch Wraps are one of the most fun camping meals to make on a flat top. Stuffed, toasted, and crispy in every bite.

Ingredients

• 1 pound ground beef
• 1 tablespoon vegetable oil
• 1 packet of taco seasoning
• 6 large flour tortillas (burrito-sized)
• 6 crunchy tostada shells
• 1 cup nacho cheese sauce
• 1 cup shredded cheddar or Mexican cheese blend
• 1 cup shredded lettuce
• ½ cup diced tomatoes
• ½ cup sour cream
• Salt and freshly ground black pepper to taste

Instructions

1. Preheat and prep: Preheat the Blackstone griddle to medium heat. Prepare all ingredients beforehand and have them ready to assemble.
2. Cook the beef: Add vegetable oil to the preheated Blackstone. Cook ground beef, breaking it up and stirring occasionally, until browned and fully cooked. Add taco seasoning and stir well until combined. Set aside.
3. Assemble crunchwraps: Lay out tortillas on a clean surface. Spread a generous spoonful of nacho cheese sauce in the center, followed by seasoned ground beef, tostada shell, shredded cheese, lettuce, and diced tomatoes. Carefully fold tortilla edges over to fully enclose fillings, creating a hexagon shape.
4. Grill and serve: Place crunchwraps seam-side-down on the hot Blackstone griddle. Cook wraps for about 3–4 minutes on each side or until golden brown and crispy. Remove them from Blackstone and allow them to cool slightly. Serve warm, drizzled with additional nacho cheese sauce, salsa, or sour cream.

Blackstone Pork Street Tacos (Smashed on the Griddle)

Smash tacos right on your Blackstone for the ultimate campfire grill recipe. Crispy pork, melty cheese, and warm tortillas—this one’s made for Blackstone group dinners.

Ingredients

• 1 pound ground pork
• 2 tablespoons vegetable oil
• ½ medium onion, finely diced
• 1 teaspoon each of garlic powder, ground cumin, and smoked paprika
• Salt and freshly ground black pepper to taste
• 1½ cups shredded Monterey Jack or Mexican cheese blend
• 12 mini corn tortillas (street taco size)
• ½ cup fresh cilantro, chopped
• ½ cup diced onion

Instructions

1. Preheat and prep: Preheat the Blackstone griddle to medium-high heat.
2. Cook the pork: Add vegetable oil to the hot griddle. Add ground pork and diced onions, seasoning with salt and pepper, and cook until browned, smashing, and breaking up the meat to develop crispy, caramelized edges (about 5–7 minutes).
3. Assemble and cook tacos: Place mini corn tortillas onto the griddle. Sprinkle cheese evenly onto each tortilla, then add a generous spoonful of the smashed pork mixture on top. Cook tacos for 2–3 minutes until tortillas are lightly crisp and cheese is melted. Fold each taco gently in half and continue grilling for one additional minute until golden and crisped slightly on both sides.
4. Serve: Remove tacos from the Blackstone griddle and garnish generously with chopped cilantro, diced onions, and a squeeze of fresh lime juice.

Blackstone Maple Glazed Pork Tenderloin

Glazed in sweet maple and seared to perfection, this pork tenderloin brings bold flavors to your camping dinner lineup. It’s a crowd-pleasing main dish for any outdoor griddle setup.

Ingredients

• 1½ to 2 pounds pork tenderloin
• 1 tablespoon vegetable oil
• Salt and freshly ground black pepper to taste
• For the Maple Glaze:
  • ½ cup pure maple syrup
  • 2 tablespoons each of soy sauce and Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 2 cloves garlic, minced
  • ½ teaspoon smoked paprika
  • Pinch of cayenne pepper (optional)

Instructions

1. Preheat and prep: Preheat the Blackstone griddle to medium heat. In a bowl, whisk together maple syrup, soy sauce, Dijon mustard, apple cider vinegar, minced garlic, smoked paprika, and cayenne pepper. Set aside.
2. Season and sear pork: Pat pork tenderloin dry, brush lightly with vegetable oil, then season generously with salt and pepper. Sear the pork on the hot Blackstone, turning occasionally, until golden-brown on all sides, about 8–10 minutes total.
3. Glaze and cook: Brush the maple glaze generously onto the pork tenderloin. Continue cooking, turning, and glazing every few minutes until the internal temperature reaches 145℉ and the glaze is caramelized, approximately 10–15 minutes.
4. Rest, slice, and serve: Remove pork from the Blackstone, cover lightly with foil, and let rest for 5–7 minutes. Slice pork into medallions. Drizzle any remaining glaze over the sliced pork and garnish with fresh herbs if desired.

Blackstone Cajun Pork Chop Bites

Smoky, spicy, and bite-sized—these pork chop bites are a must for Blackstone camper meals. They cook quickly and deliver big flavor with every griddled edge.

Ingredients

• 1½ pounds boneless pork chops, cut into bite-sized cubes
• 2 tablespoons vegetable oil
• 1 tablespoon smoked paprika
• 1 teaspoon each of garlic powder, onion powder, and dried oregano
• ½ teaspoon cayenne pepper (adjust to taste)
• Salt and pepper to taste

Instructions

1. Preheat and prep: Preheat your Blackstone griddle to medium-high heat. Combine smoked paprika, garlic powder, onion powder, dried oregano, and cayenne pepper in a small bowl to create the Cajun spice mix.
2. Season pork: Place pork chop cubes in a mixing bowl, drizzle with vegetable oil, and sprinkle evenly with Cajun spice mix, salt, and pepper. Toss until evenly coated.
3. Cook pork bites: Add seasoned pork chop bites onto the hot Blackstone griddle. Cook, flipping occasionally, for 8-10 minutes, until golden brown with crispy, caramelized edges and fully cooked through.
4. Garnish and serve: Remove pork chop bites from the griddle, garnish with fresh chopped parsley or cilantro if desired, and serve warm alongside your favorite dipping sauce.

Blackstone Cheesy BBQ Meatballs

One of the easiest Blackstone dinner ideas with ground meat—these cheesy BBQ meatballs are juicy, sticky, and made for sharing. Serve with bread or veggies for a no-fuss outdoor meal.

Ingredients

• For the Meatballs:
  • 1 ½ pounds ground beef
  • ½ cup breadcrumbs
  • ¼ cup grated Parmesan cheese
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 teaspoon each of onion powder and smoked paprika
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon vegetable oil
• For the BBQ Glaze:
  • ¾ cup BBQ sauce
  • 2 tablespoons honey
  • 1 teaspoon Worcestershire sauce
• Topping: 1 ½ cups shredded cheddar cheese

Instructions

1. Preheat and prep: Preheat the Blackstone griddle to medium-high heat. In a small bowl, mix BBQ sauce, honey, and Worcestershire sauce; set aside.
2. Make the meatballs: In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, garlic, onion powder, smoked paprika, salt, and pepper. Mix gently and shape into evenly sized-meatballs.
3. Cook meatballs: Add vegetable oil onto the hot Blackstone griddle. Cook meatballs, turning occasionally, until browned and fully cooked, about 8–10 minutes.
4. Add BBQ glaze and cheese: Brush meatballs generously with BBQ glaze. Cook another 1–2 minutes, allowing sauce to caramelize. Top meatballs with shredded cheddar cheese and continue cooking until cheese melts completely.
5. Serve: Transfer meatballs from griddle to serving platter, garnish with freshly chopped parsley, and serve warm.

Blackstone Garlic Butter Shrimp Scampi

Quick, buttery, and full of garlicky shrimp goodness—this Blackstone shrimp recipe brings restaurant-style scampi straight to your campsite.

Ingredients

• 1 ½ pounds large shrimp, peeled and deveined
• 3 tablespoons unsalted butter
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• ¼ teaspoon crushed red pepper flakes (optional)
• Salt and freshly ground black pepper to taste
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• ¼ cup dry white wine or chicken broth
• 2 tablespoons chopped fresh parsley

Instructions

1. Preheat and prep: Preheat the Blackstone griddle to medium-high heat. Pat shrimp dry and season lightly with salt and pepper.
2. Cook shrimp: Add vegetable oil to the preheated Blackstone. Place shrimp on the hot griddle, cooking for about 2 minutes per side, until shrimp turns pink and golden around the edges.
3. Add garlic butter sauce: Add minced garlic directly onto the griddle and sauté until fragrant, about 1 minute. Pour white wine (or chicken broth) onto the griddle and cook briefly to reduce. Stir in butter, fresh parsley, and a squeeze of lemon juice, gently coating shrimp with the garlic butter sauce.
4. Finish cooking and serve: Continue cooking shrimp for an additional 1–2 minutes, stirring gently, until shrimp are fully cooked, vibrant pink, and glazed with the buttery sauce. Transfer shrimp scampi from the griddle onto the serving platter. Garnish generously with parsley and fresh lemon wedges.

Blackstone Shrimp Fajita Wraps on the Griddle

A sizzling mix of shrimp, peppers, and onions, all wrapped in a warm tortilla. This is a go-to Blackstone meal for camping that’s ready in minutes and big on flavor.

Ingredients

• 1 pound shrimp, peeled, deveined, and tails removed
• 1 tablespoon vegetable oil
• 1 teaspoon chili powder
• ½ teaspoon each of smoked paprika, ground cumin, and garlic powder
• Salt and freshly ground black pepper to taste
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 medium onion, sliced
• 6 medium-sized flour tortillas for serving

Instructions

1. Preheat and prep: Preheat the Blackstone griddle to medium-high heat. Pat shrimp dry and toss in a bowl with chili powder, smoked paprika, cumin, garlic powder, salt, and pepper.
2. Grill shrimp and veggies: Add vegetable oil to the hot Blackstone griddle. Cook shrimp, bell peppers, and onions until shrimp turn vibrant pink and vegetables become tender-crisp with caramelized edges, about 4–6 minutes.
3. Toast tortillas: Place flour tortillas directly onto the griddle, lightly warming each side until golden brown and slightly crisped, about 20–30 seconds per side.
4. Assemble wraps and serve: Fill each warm tortilla generously with cooked shrimp, grilled peppers, and onions. Fold tortillas into wraps, garnish with fresh cilantro, and serve immediately.

Blackstone Cajun Salmon (Campfire Style)

This campfire-style Cajun salmon is one of the easiest flat top grill recipes for seafood lovers. Crispy skin, flaky inside, and just the right amount of heat.

Ingredients

• 4 salmon fillets (5-6 oz each)
• 2 tablespoons vegetable oil
• 1 tablespoon smoked paprika
• 1 teaspoon each of garlic powder and onion powder
• ½ teaspoon each of cayenne pepper, dried thyme, and dried oregano
• Salt and freshly ground black pepper to taste
• 1 lemon, thinly sliced
• 1 bunch asparagus, trimmed

Instructions

1. Preheat and prep: Preheat the Blackstone griddle to medium-high heat. In a small bowl, combine smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper to create Cajun seasoning.
2. Season salmon: Drizzle salmon fillets evenly with vegetable oil, then generously season each fillet with the prepared Cajun spice blend, coating thoroughly.
3. Cook salmon: Place seasoned salmon fillets directly onto the preheated Blackstone griddle, skin-side down first. Cook for 4–5 minutes per side until fillets form a beautiful, golden-brown, crispy crust.
4. Add lemon slices: Place fresh lemon slices directly on the griddle to char briefly, about 1–2 minutes. Then, place lemon slices atop the salmon fillets. Cook salmon for an additional 3–4 minutes until fillets are cooked and have crispy, caramelized edges.
5. Serve: Carefully remove salmon from the griddle, and serve hot garnished with grilled lemon slices and your favorite grilled vegetables.

Blackstone Soy Ginger Tuna Steaks

Juicy and perfectly seared on your Blackstone griddle, these tuna steaks are a high-protein camping meal with an Asian touch. Don’t skip the soy ginger glaze.

Ingredients

• 4 fresh tuna steaks (about 6 ounces each)
• 2 tablespoons vegetable oil
• Salt and freshly ground black pepper to taste
• For the Soy Ginger Glaze:
  • ¼ cup soy sauce
  • 2 tablespoons honey
  • 2 tablespoons fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 tablespoon each of sesame oil, rice vinegar, and fresh lime juice
  • ¼ teaspoon crushed red pepper flakes (optional)

Instructions

1. Preheat and prep: Preheat your Blackstone griddle to medium-high heat. In a bowl, whisk together soy sauce, honey, grated ginger, and minced garlic; set aside.
2. Season and sear tuna: Pat tuna steaks dry, brush both sides lightly with vegetable oil, and season generously with salt and freshly ground black pepper. Place tuna steaks directly onto the hot Blackstone griddle and sear for 2–3 minutes per side to achieve a golden-brown crust, keeping the center rare to medium-rare.
3. Add soy ginger glaze: Spoon the soy ginger glaze over tuna steaks, cooking an additional 1–2 minutes per side, gently flipping and coating to caramelize the glaze evenly.
4. Finish cooking and serve: Continue cooking until the glaze thickens slightly and the tuna steaks have dark caramelized edges, for approximately 1–2 additional minutes per side. Remove tuna steaks from the griddle and allow them to rest briefly. Serve warm, garnished with fresh lemon wedges, cilantro, or sliced green onions.

Blackstone Baja Fish Tacos with Slaw

One of the best Mexican food Blackstone recipes out there—crispy fish, creamy slaw, and tangy lime all on a charred tortilla. Add it to your camping meal ideas now.

Ingredients

• For the Fish:
  • 1½ pounds white fish fillets (such as cod or tilapia), cut into strips
  • 2 tablespoons vegetable oil
  • 1 teaspoon chili powder
  • ½ teaspoon each of cumin, garlic powder, and smoked paprika
  • Salt and freshly ground black pepper, to taste
  • Juice of 1 lime
• For the Slaw:
  • 2 cups shredded purple cabbage
  • 1 cup shredded green cabbage
  • ½ cup fresh cilantro, chopped
  • ¼ cup mayonnaise
  • 1 tablespoon fresh lime juice
  • 1 tablespoon honey
  • Salt and pepper, to taste
• 8 small corn or flour tortillas, warmed (for serving)

Instructions

1. Preheat and prep: Preheat the Blackstone griddle to medium-high heat. In a bowl, combine purple and green cabbage, cilantro, mayonnaise, lime juice, honey, salt, and pepper; toss until mixed. Set aside.
2. Season fish: Pat fish fillets dry and season generously with salt, pepper, chili powder, cumin, and garlic powder.
3. Cook fish: Lightly oil your preheated Blackstone griddle and cook fish fillets until golden brown and crispy on both sides, about 3–4 minutes per side. Gently flake fish into bite-sized pieces.
4. Assemble and serve: Place the cooked fish pieces onto warm tortillas, topping generously with cabbage slaw. Garnish tacos with additional cilantro, a squeeze of fresh lime juice, and your favorite salsa or hot sauce. Serve immediately and enjoy!

Blackstone Lemon Butter Scallops

Buttery scallops cooked to golden perfection on the griddle—this is outdoor cooking that feels luxurious but takes minutes.

Ingredients

• 1 ½ pounds large sea scallops, patted dry
• 2 tablespoons olive oil
• Salt and pepper to taste
• ½ teaspoon smoked paprika
• For the Lemon Butter Sauce:
  • 3 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • Juice of 1 lemon (about 2 tablespoons)
  • 1 teaspoon lemon zest
  • ¼ teaspoon crushed red pepper flakes (optional)
  • 2 tablespoons fresh parsley, chopped

Instructions

1. Preheat and prep: Preheat the Blackstone griddle to medium-high heat. Pat the scallops completely dry with paper towels (this helps them sear properly).
2. Season the scallops: In a bowl, toss the scallops with olive oil, salt, pepper, and smoked paprika.
3. Sear the scallops: Lightly oil the preheated Blackstone griddle. Place scallops on the hot surface and sear for 2-3 minutes per side until they develop a golden-brown crust. Do not move them while they sear to ensure proper caramelization.
4. Make the lemon butter sauce: Move the scallops to one side of the griddle. In the open space, melt the butter and add the minced garlic. Sauté for about 30 seconds until fragrant, then stir in the lemon juice, zest, and crushed red pepper flakes.
5. Coat the scallops and serve: Gently toss the scallops in the lemon butter sauce, ensuring they are evenly coated. Cook for another 30 seconds to 1 minute to absorb the flavors. Remove from the griddle and plate immediately. Garnish with fresh parsley and serve with extra lemon wedges.

Blackstone French Dip Sandwiches (Campfire Style)

These Blackstone French dip sandwiches are melty, beefy, and dunked in savory au jus—no oven needed. Campfire comfort food done right.

Ingredients

• For the Beef:
  • 2 pounds beef chuck roast
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1 teaspoon each of garlic powder, onion powder, and dried thyme
  • 2 cups beef broth
  • ½ cup Worcestershire sauce
  • 1 tablespoon each of soy sauce and balsamic vinegar
• For the Sandwiches:
  • 4 hoagie rolls, split
  • 2 tablespoons butter, softened
  • 8 slices provolone cheese
  • 1 tablespoon olive oil
• For the Au Jus Dipping Sauce:
  • Strained beef broth from the cooked roast
  • ½ teaspoon each of garlic powder and onion powder
  • Salt and pepper, to taste

Instructions

1. Cook the Beef: In a slow cooker, add the beef chuck roast. Season with salt, pepper, garlic powder, onion powder, and thyme. Pour in the beef broth, Worcestershire sauce, soy sauce, and balsamic vinegar. Cover and cook on low for 6-8 hours (or high for 4-5 hours) until the meat is tender and easily shreddable.
2. Shred the Beef: Once the beef is fully cooked, remove it from the liquid and shred it using two forks. Strain the broth and save it for the au jus dipping sauce.
3. Preheat the Blackstone: Heat the Blackstone griddle to medium-high heat and drizzle with olive oil.
4. Toast the Hoagie Rolls: Spread butter on the inside of the hoagie rolls and place them cut-side down on the Blackstone. Toast for 1-2 minutes until golden brown. Remove from heat.
5. Sear the Beef: Place the shredded beef onto the Blackstone griddle and let it crisp slightly, stirring occasionally for about 3 minutes.
6. Assemble the Sandwiches: Pile the shredded beef onto the toasted hoagie rolls. Top with two slices of provolone cheese per sandwich and let the cheese melt slightly from the residual heat.
7. Prepare the Au Jus: In a small saucepan or Blackstone warming side tray, heat the reserved broth. Stir in garlic powder and onion powder, and season with salt and pepper to taste. Let simmer for 2-3 minutes.
8. Serve: Serve the sandwiches hot with a side of warm au jus dipping sauce.

Blackstone Garlic Butter Steak Bites (Easy Griddle Meal)

Tender steak bites tossed in garlic butter—this Blackstone recipe is fast, hearty, and made for sharing. It’s one of the best griddle ideas for meat lovers.

Ingredients

• For the Steak Bites:
  • 1 ½ pounds sirloin steak (or ribeye), cut into 1-inch cubes
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1 teaspoon garlic powder
  • ½ teaspoon smoked paprika
• For the Garlic Butter Sauce:
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon red pepper flakes (optional)
  • 1 tablespoon fresh parsley, chopped

Instructions

1. Preheat the Blackstone: Heat the Blackstone griddle to medium-high heat and drizzle with olive oil.
2. Sear the Steak Bites: Pat the steak cubes dry with a paper towel. Season with salt, black pepper, garlic powder, and smoked paprika, tossing to coat evenly. Place the seasoned steak bites on the hot Blackstone and cook for 2-3 minutes per side, flipping occasionally, until a deep golden-brown crust forms.
3. Make the Garlic Butter Sauce: While the steak is cooking, melt the butter on the Blackstone or in a small pan. Stir in the minced garlic, Worcestershire sauce, and red pepper flakes. Cook for 1 minute until fragrant.
4. Coat the Steak in Butter: Pour the garlic butter mixture over the steak bites and toss them around to coat evenly. Let cook for one more minute to absorb the flavors.
5. Garnish and Serve: Remove from heat and sprinkle with freshly chopped parsley. Serve hot with a side of mashed potatoes, roasted vegetables, or a dipping sauce.

Blackstone Philly Cheesesteak Hoagies

Load up your flat top with onions, peppers, and thin-sliced beef for classic Philly hoagies. It’s one of those Blackstone camping meals that never gets old.

Ingredients

• 1 ½ lbs ribeye steak, thinly sliced
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 large onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• Salt and pepper to taste
• ½ teaspoon garlic powder
• ½ teaspoon Worcestershire sauce
• 6 slices provolone cheese
• 4 hoagie rolls, lightly toasted
• 1 tablespoon mayonnaise
• 1 teaspoon hot sauce (optional)

Instructions

1. Preheat and prep: Preheat the Blackstone griddle to medium-high heat. Lightly oil the surface to prevent sticking.
2. Cook the vegetables: On one side of the griddle, melt the butter and add the sliced onions and bell peppers. Sprinkle with salt, black pepper, and garlic powder. Sauté for 5–7 minutes until the onions are caramelized and the peppers are tender. Move to the cooler side of the griddle.
3. Sear the steak: Drizzle olive oil onto the hot side of the griddle. Spread the thinly sliced ribeye steak across the surface and let it sear for 2–3 minutes without stirring. Flip and cook for another 2 minutes until browned. Add Worcestershire sauce and mix the steak with the cooked vegetables.
4. Melt the cheese: Divide the steak and vegetable mixture into four portions. Place a slice of provolone cheese over each portion and let it melt for about 1 minute.
5. Toast the hoagie rolls: Place the hoagie rolls face down on the griddle to lightly toast for about 30 seconds.
6. Assemble the sandwiches: Spread mayonnaise and hot sauce (if using) onto the hoagie rolls. Use a spatula to transfer the cheesy steak and veggie mixture into the toasted hoagie rolls. Serve hot with a side of fries or chips for the ultimate Philly cheesesteak experience!

Blackstone Juicy Smash Burgers (Camping Classic)

Crispy edges, juicy centers—these smash burgers are a Blackstone classic. Serve with chips or grilled veggies for a camping lunch that hits every time.

Ingredients

• For the Smash Burgers:
  • 1 ½ lbs ground beef
  • Salt and pepper to taste
  • ½ teaspoon each of garlic powder and onion powder
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon butter (for toasting buns)
  • 4 brioche or potato burger buns
  • 4 slices cheddar cheese (or American cheese)
• For the Toppings:
  • 4 leaves of crisp lettuce
  • 1 large tomato, sliced
  • ½ small red onion, thinly sliced
  • 4 tablespoons burger sauce (mayo + ketchup + mustard mix)
  • 8 pickle slices

Instructions

1. Preheat and Prep the Griddle: Preheat the Blackstone griddle to high heat. Lightly grease the surface with a thin layer of oil or butter to prevent sticking.
2. Form the Burger Balls: Divide the ground beef into 4 equal portions and roll them into loose balls. Do not overwork the meat—keeping it loose ensures a juicy texture.
3. Season and Smash: Place each beef ball onto the hot griddle and immediately smash it down with a spatula or burger press. Flatten it to about ¼-inch thickness. This creates a crispy sear. Season with salt, pepper, garlic powder, and onion powder.
4. Sear to Perfection: Let the patties cook undisturbed for 2-3 minutes until a dark, crispy crust forms. Flip them once and cook for another 1-2 minutes.
5. Add Cheese and Toast the Buns: Place a slice of cheddar cheese on each patty right after flipping, allowing it to melt as the second side cooks. Meanwhile, butter the brioche buns and toast them on the griddle until golden brown.
6. Assemble the Burgers: Spread a generous amount of burger sauce on the toasted buns. Layer with lettuce, tomato, and pickles. Place the cheesy smash patties on top, adding additional toppings as desired.
7. Serve and Enjoy: Serve immediately with crispy fries, onion rings, or a side of coleslaw. Enjoy the juiciest and crispiest smash burger straight off the Blackstone!

Blackstone Sausage and Peppers (Smoky Skillet Style)

Sausage and peppers on the Blackstone is one of the most crowd-pleasing meals to cook on a Blackstone griddle. Great for group dinners or quick lunches.

Ingredients

• 1 lb smoked sausage (such as kielbasa or andouille), sliced into rounds
• 1 red bell pepper, sliced into strips
• 1 yellow bell pepper, sliced into strips
• 1 green bell pepper, sliced into strips
• 1 medium onion, sliced
• 1 cup mushrooms, sliced
• 2 tablespoons olive oil or butter
• 2 teaspoons minced garlic
• 1 teaspoon Italian seasoning
• ½ teaspoon smoked paprika
• ½ teaspoon crushed red pepper flakes (optional for heat)
• Salt and black pepper, to taste

Instructions

1. Preheat the Blackstone: Heat your Blackstone griddle to medium-high heat. Lightly coat the surface with olive oil or butter.
2. Cook the sausage: Place the sliced sausage directly on the hot griddle. Let it sear for 3–4 minutes on one side until browned and slightly crispy. Flip and cook for another 3–4 minutes.
3. Sauté the vegetables: Move the sausage to one side of the griddle. Add the sliced peppers, onions, and mushrooms to the griddle, drizzling with additional oil if needed.
4. Season and mix: Sprinkle the vegetables with minced garlic, Italian seasoning, smoked paprika, crushed red pepper flakes, salt, and black pepper. Toss everything together using spatulas.
5. Combine and cook: Mix the cooked sausage back in with the vegetables. Continue to cook for another 5–7 minutes, stirring occasionally, until the veggies are tender and slightly charred. Remove from heat and serve immediately.

Blackstone Teriyaki Tofu Stir-Fry

This Blackstone Teriyaki Tofu Stir-Fry is a delicious, protein-packed meal with crispy tofu, vibrant vegetables, and a rich, glossy teriyaki sauce. This stir-fry is a flavorful dish that’s perfect for a quick weeknight meal or meal prep.

Ingredients

• For the Tofu & Vegetables:
  • 1 block (14 oz) firm tofu, drained and pressed
  • 1 tablespoon cornstarch
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil or vegetable oil
  • 1 cup each of broccoli florets and chopped bok choy
  • 1 teaspoon each of minced garlic and minced ginger
  • 1 tablespoon sesame seeds (for garnish)
  • 2 green onions, sliced (for garnish)
• For the Teriyaki Sauce:
  • ¼ cup soy sauce
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch mixed with two teaspoons water (slurry)

Instructions

1. Prepare the tofu and teriyaki sauce: Pat the tofu dry and cut it into bite-sized cubes. Toss the cubes in 1 tablespoon of soy sauce and then coat evenly with cornstarch. In a small bowl, whisk together soy sauce, honey (or maple syrup), rice vinegar, sesame oil, and the cornstarch slurry. Set aside.
2. Preheat the Blackstone: Heat your Blackstone griddle to medium-high heat. Add one tablespoon of sesame oil or vegetable oil.
3. Cook the tofu: Place the tofu cubes onto the hot griddle. Sear for 3–4 minutes per side, flipping until golden brown and slightly crispy. Move the tofu to the cooler side of the griddle.
4. Stir-fry the vegetables: Add the broccoli and bok choy to the griddle. Stir-fry for 4–5 minutes until tender but still crisp. Add the garlic and ginger, cooking for another 30 seconds.
5. Combine and sauce: Move the tofu back to the center of the griddle and pour the teriyaki sauce over everything. Toss well to coat, cooking for 2–3 minutes until the sauce thickens and everything is well coated.
6. Garnish and serve: Sprinkle with sesame seeds and sliced green onions. Serve hot over rice or noodles.

Blackstone Garlic Butter Noodle Stir-Fry

Loaded with flavor and ready in minutes—this noodle stir-fry makes for a comforting Blackstone dinner with garlic, butter, and your favorite add-ins.

Ingredients

• For the Stir-Fry:
  • 12 oz noodles (lo mein, yakisoba, or spaghetti, cooked and drained)
  • 1 lb beef (sirloin, flank steak), thinly sliced
  • 1 red bell pepper, chopped
  • 1 cup broccoli florets
  • ½ cup carrots, chopped
  • ½ small onion, sliced
  • 3 tablespoons butter
  • 1 tablespoon olive oil
  • 4 cloves garlic, minced
  • 2 green onions, sliced (for garnish)
  • 1 teaspoon sesame seeds (for garnish)
• For the Sauce:
  • ¼ cup soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon sesame oil
  • ½ teaspoon black pepper

Instructions

1. Preheat the Blackstone: Heat your Blackstone griddle to medium-high heat. Add one tablespoon of butter and one tablespoon of olive oil to the hot griddle.
2. Cook the meat: Add the sliced beef to the griddle, spreading it out in a single layer. Sear for 3–4 minutes per side until cooked through and slightly caramelized. Move the cooked meat to one side of the griddle.
3. Sauté the vegetables: Add the broccoli, carrots, onions, and bell peppers to the griddle. Stir-fry for 3–4 minutes until slightly tender but still crisp.
4. Toss the noodles: Push the vegetables to the side and melt the remaining two tablespoons of butter on the griddle. Add the minced garlic and sauté for 30 seconds until fragrant. Add the cooked noodles to the griddle, spreading them out for even cooking. Pour the prepared sauce over the noodles, then mix everything together.
5. Combine and serve: Toss the meat, vegetables, and noodles together, ensuring everything is well coated in the sauce. Cook for an additional 2 minutes. Sprinkle with sliced green onions and sesame seeds. Serve hot and enjoy!

Blackstone Campfire Cheese Tortellini with Garlic Butter

Pillowy tortellini tossed in garlic butter and crisped on the flat top—this easy meal on a Blackstone griddle is perfect for cozy camping nights.

Ingredients

• 1 (20 oz) package of tri-color cheese tortellini (fresh or frozen, cooked according to package instructions)
• 4 slices bacon, chopped
• ½ cup red bell pepper, diced
• ½ cup cherry tomatoes, halved (optional)
• 3 tablespoons unsalted butter
• 4 cloves garlic, minced
• ½ teaspoon Italian seasoning
• ½ teaspoon crushed red pepper flakes (optional)
• Salt and pepper to taste

Instructions

1. Preheat the Blackstone: Heat the Blackstone griddle to medium heat.
2. Cook the bacon: Add the chopped bacon to the hot griddle and cook until crispy, about 4–5 minutes. Once crispy, move to the cooler side of the griddle, leaving some bacon grease on the surface.
3. Sauté the vegetables: Add the diced bell peppers and cherry tomatoes to the griddle. Sauté in the bacon grease for 2–3 minutes until slightly softened. Move them aside with the bacon.
4. Add the tortellini: Melt two tablespoons of butter on the griddle. Add the cooked tortellini in a single layer. Let it sear for 2–3 minutes until golden brown on one side, then flip and cook for another 2 minutes. Melt the remaining one tablespoon of butter and stir in the minced garlic. Cook for about 30 seconds until fragrant, then toss with the tortellini. Sprinkle with Italian seasoning, crushed red pepper flakes, black pepper, and salt.
5. Combine and finish: Mix in the sautéed peppers, tomatoes, and crispy bacon. Toss everything together until evenly coated with the garlic butter. Serve hot.

Blackstone Breakfast Bacon and Egg Fried Rice

This camping breakfast idea is loaded with bacon, scrambled eggs, and rice—made smoky and crispy right on the griddle. It is a great Blackstone breakfast idea to feed a crowd.

Ingredients

• 4 cups cooked and cooled jasmine rice (preferably a day-old)
• 6 slices bacon, chopped
• 3 large eggs, beaten
• 1 cup frozen peas and carrots
• ½ cup onion, diced
• 3 cloves garlic, minced
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• 1 tablespoon butter
• Salt and pepper to taste
• 2 green onions, sliced (for garnish)

Instructions

1. Preheat the Blackstone: Heat the Blackstone griddle to medium-high heat.
2. Cook the bacon: Add the chopped bacon directly onto the griddle and cook for 4–5 minutes, stirring occasionally until crispy. Move the bacon to the cooler side of the griddle, leaving some bacon grease behind.
3. Scramble the eggs: Pour the beaten eggs onto the griddle and scramble them until just set, about 1–2 minutes. Move the cooked eggs to the side with the bacon.
4. Sauté the vegetables: Add butter to the griddle, then toss in the diced onion, peas, and carrots. Cook for 2–3 minutes until the onions are translucent and the vegetables are tender.
5. Add the garlic and rice: Stir in the minced garlic and cook for 30 seconds until fragrant. Spread the cooked rice onto the griddle, breaking up any clumps with spatulas. Let the rice sear for 2–3 minutes without stirring to develop a slight crisp. Drizzle soy sauce, oyster sauce, sesame oil, black pepper, and salt over the rice. Toss everything together until well coated.
6. Combine and finish: Mix in the cooked bacon and scrambled eggs, tossing until evenly distributed. Cook for another 2 minutes, allowing the flavors to meld together. Sprinkle with sliced green onions and serve hot straight from the griddle.

Blackstone Grilled Garlic Cabbage Steaks

A perfect side dish or vegetarian main dish made on the flat-top griddle. These cabbage steaks are garlicky, crispy, and full of campfire-charred flavor.

Ingredients

• 1 large green cabbage, cut into 1-inch thick slices
• 3 tablespoons olive oil
• 3 tablespoons unsalted butter, melted
• 4 cloves garlic, minced
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• ½ teaspoon crushed red pepper flakes (optional)
• ¼ cup toasted pecans, chopped

Instructions

1. Preheat and prep: Heat the Blackstone griddle to medium-high heat. Lightly oil the surface to prevent sticking. Cut the cabbage into thick 1-inch slices, keeping the core intact so the steaks hold together. In a small bowl, mix the melted butter, olive oil, minced garlic, smoked paprika, salt, black pepper, and crushed red pepper flakes.
2. Season the cabbage: Brush both sides of each cabbage steak generously with the garlic butter mixture.
3. Grill the cabbage steaks: Place the cabbage slices directly onto the hot Blackstone griddle. Let them cook for about 5–7 minutes per side or until the edges are golden brown and crispy and the center is tender.
4. Add the finishing touches: Sprinkle toasted pecans over the cabbage during the last minute of cooking. Remove from the griddle, sprinkle with fresh parsley, and serve hot.

Blackstone Smoky Campfire Eggplant Rounds

These griddled eggplant rounds are charred to perfection and topped with sesame seeds and lime. One of the most unique Blackstone camping meals you’ll love to make again.

Ingredients

• 1 large eggplant, sliced into ¼-inch thick rounds
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• ¼ teaspoon crushed red pepper flakes (optional for heat)
• 1 teaspoon sesame seeds (for garnish)
• 1 tablespoon fresh cilantro or parsley, chopped (for garnish)
• 1 lime, halved

Instructions

1. Preheat and prep: Heat your Blackstone griddle to medium-high heat. Lightly oil the surface to prevent sticking. Slice the eggplant into ¼-inch thick rounds. Pat them dry with a paper towel to remove excess moisture.
2. Season the rounds: In a small bowl, mix together smoked paprika, garlic powder, onion powder, sea salt, black pepper, and crushed red pepper flakes. Brush both sides of the eggplant rounds with olive oil and sprinkle with the seasoning blend.
3. Grill the eggplant: Place the eggplant rounds directly onto the hot griddle. Sear for 3–4 minutes per side, flipping once, until they develop a crispy, golden-brown crust and tender inside.
4. Finish with garnishes: Remove from the griddle and immediately sprinkle with sesame seeds and fresh cilantro or parsley. Serve hot with a squeeze of fresh lime juice.

Blackstone Crispy Garlic Smashed Potatoes

These smashed potatoes on the Blackstone griddle are crispy, buttery, and packed with garlic flavor. It’s one of the best flat-top grill side dishes out there.

Ingredients

• For the Potatoes:
  • 1 ½ lbs baby potatoes (Yukon Gold or red potatoes)
  • 3 tablespoons olive oil
  • 2 tablespoons unsalted butter, melted
  • 3 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
• For the Toppings:
  • 1 cup shredded cheddar cheese
  • ½ cup cooked bacon, crumbled
  • 2 tablespoons fresh chives, chopped

Instructions

1. Boil the potatoes: Fill a large pot with water and bring to a boil. Add the baby potatoes and cook for 15–20 minutes, or until fork-tender. Drain and let cool slightly.
2. Preheat the Blackstone: Heat the Blackstone griddle to medium-high heat. Lightly oil the surface with one tablespoon of olive oil to prevent sticking.
3. Smash the potatoes: Place the boiled potatoes onto the griddle. Using a spatula or the bottom of a cup, gently press down on each potato to flatten them.
4. Season and crisp: In a small bowl, mix together melted butter, minced garlic, smoked paprika, salt, and black pepper. Brush the mixture generously over each smashed potato. Drizzle the remaining two tablespoons of olive oil over the potatoes.
5. Cook until crispy: Let the potatoes cook for 5–6 minutes per side, flipping carefully until they develop a golden-brown, crispy crust. Sprinkle shredded cheddar cheese over the potatoes in the last 2 minutes of cooking, allowing it to melt.
6. Garnish and serve: Remove the potatoes from the griddle and top with crispy bacon and fresh chives. Serve immediately while hot and crispy.

Blackstone Crispy Camping Pizza

Yes, you can make pizza on a Blackstone! Crispy crust, melty cheese, and simple toppings make this one of the most fun camp grill recipes to try.

Ingredients

• For the Pizza Dough:
  • 2 ½ cups all-purpose flour
  • 1 packet (2 ¼ teaspoons) active dry yeast
  • 1 teaspoon sugar
  • ¾ cup warm water (110℉)
  • 1 tablespoon olive oil
  • 1 teaspoon salt
• For the Toppings:
  • ½ cup pizza sauce
  • 1 ½ cups shredded mozzarella cheese
  • ½ teaspoon Italian seasoning
  • ¼ teaspoon crushed red pepper flakes (optional for spice)
  • 4–5 fresh basil leaves, torn
• 1 tablespoon olive oil (for cooking)
• 1 tablespoon cornmeal (for dusting, optional)

Instructions

1. Prepare the dough: In a small bowl, mix warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy. In a large bowl, combine flour and salt. Add the yeast mixture and olive oil, then mix until a dough forms. Knead for 5 minutes until smooth. Cover and let rise for 1 hour or until doubled in size.
2. Preheat the Blackstone: Heat the Blackstone griddle to medium-high heat. Lightly grease the surface with olive oil.
3. Shape the dough: Roll out the pizza dough into a 12-inch round on a floured surface. Sprinkle cornmeal onto the griddle before placing the dough.
4. Cook the crust: Place the rolled-out dough directly onto the hot griddle. Let cook for 2–3 minutes or until the bottom is golden brown and slightly charred. Flip the crust using a spatula.
5. Add the toppings: Spread the pizza sauce evenly over the cooked side of the crust. Sprinkle mozzarella cheese on top, followed by Italian seasoning and crushed red pepper flakes.
6. Melt and crisp: Close the Blackstone lid (or cover with a large metal bowl) and cook for 4–5 minutes until the cheese is melted and bubbly and the crust is crispy. Remove from the griddle and top with fresh basil leaves. Slice and enjoy hot!

Blackstone Breakfast Crunch Wraps

A Blackstone breakfast burrito upgrade—these crunch wraps are loaded with eggs, cheese, sausage, and hash browns, all sealed and toasted on the griddle. Great for a crowd.

Ingredients

• 4 large flour tortillas
• 4 eggs, beaten and seasoned lightly
• 4 frozen hash brown patties
• ½ pound breakfast sausage (or bacon)
• 1 cup shredded cheddar cheese
• ½ cup shredded Monterey Jack cheese
• ¼ cup salsa (optional)
• 2 tablespoons butter or oil (for cooking)

Instructions

1. Preheat the Blackstone: Heat the Blackstone griddle to medium heat and lightly grease it with butter or oil.
2. Cook the hash browns and sausage: Place the hash brown patties on the griddle and cook until crispy and golden brown, about 3–4 minutes per side. Cook the breakfast sausage, breaking it apart until browned and fully cooked. Move both to the cooler side of the griddle.
3. Scramble the eggs: Pour the eggs onto the griddle and cook, stirring occasionally, until fluffy and fully set. Move to the side.
4. Assemble the wraps: Place a large tortilla on a clean surface. Layer with scrambled eggs, a crispy hash brown patty, cooked sausage (or bacon), shredded cheddar and Monterey Jack cheese, and a spoonful of salsa.
5. Fold and seal: Fold the edges of the tortilla towards the center, creating a tight wrap. Press down gently to seal the edges.
6. Toast the crunch wraps: Melt a little butter or drizzle oil onto the griddle. Place the crunch wraps seam-side down and cook for 2–3 minutes per side, pressing slightly with a spatula, until golden brown and crispy. Remove from the griddle, slice in half, and serve hot with extra salsa or sour cream on the side.