Recipes for the Blackstone (Part 5)

Welcome to the 5th entry of recipes for the Blackstone. If you are looking for some simple, delicious meals, you’re in the right place.

Ingredients:

1. 1.75 lbs (800g) 80/20 ground beef
2. 8 slices American cheese
3. 4 burrito-sized (large) flour tortillas
4. 4 taco-sized (small) flour tortillas
5. 1 cup crushed tortilla chips (or your favorite nacho chips)
6. 4 tbsp warm nacho cheese sauce
7. 4 tbsp sour cream
8. 1 cup shredded iceberg lettuce
9. 1 large tomato, diced
10. 1 tbsp taco seasoning
11. Salt and black pepper, to taste
12. Cooking oil or beef tallow for the griddle

Directions:

1. Fire Up the Griddle: Preheat your Blackstone to medium-high heat. Give the cooking surface a light wipe of oil or beef fat to get it ready for the burgers.
2. Prep the Beef: Portion your ground beef into 8 equal-sized balls (about 3.5 oz or 100g each). Keep the meat packed loosely, don’t roll them too tight!
3. Smash and Season: Drop the beef balls onto the hot griddle and let them sizzle undisturbed for about 15 seconds. Hit them with an even layer of taco seasoning, then use your heavy spatula to smash them down flat and thin.
4. Build the Crust: Let the smashed patties cook completely untouched for 60 to 90 seconds. You want to see a beautiful, dark caramelized crust forming on the bottom edges.
5. Flip and Melt: Scrape hard under that crust to flip the burgers. Give them a quick pinch of salt and pepper, then immediately drop a slice of American cheese on every patty. Once the cheese gets gooey, stack them up into four double cheeseburgers and slide them to a cooler zone to stay warm.
6. Warm the Wraps: Toss all your tortillas (both the large and small ones) onto the griddle for just a few seconds. This makes them soft, pliable, and much easier to fold without tearing.
7. Assemble the Crunch: Lay a large tortilla flat. Place a double cheeseburger right in the center, drizzle it with a tablespoon of nacho cheese, and add an even layer of crushed chips. Top that with sour cream, lettuce, and diced tomato.
8. Toast and Seal: Place a small tortilla directly on top of the veggies. Tightly fold the edges of the large tortilla up and over the center, pleating it as you go. Place the wrapped burger seam-side down back onto the griddle and toast for 1–2 minutes per side until golden brown and sealed shut. Serve hot!

Blackstone Tip: For the ultimate crunch and flavor upgrade, swap out the plain crushed tortilla chips for your favorite flavor of Doritos. Also, try toasting the final wrapped burger in a little bit of the leftover burger grease on the griddle instead of fresh oil, it takes the crust to a whole new level!

Ingredients:

1. 4 high-quality beef hotdogs
2. 4-8 slices thin-cut bacon (1 to 2 slices per hotdog, depending on length)
3. 4 hotdog buns
4. 1 tbsp butter (for the buns)
5. Your favorite toppings (mustard, ketchup, diced onions, jalapeños, etc.)

Directions:

1. Wrap the Dogs: Take a slice of thin-cut bacon and wrap it tightly around the hotdog in a spiral pattern. Tuck the ends of the bacon under the wrap itself to secure it. If you need extra hold, stick a toothpick in each end (just don’t forget to remove them before eating!).
2. Preheat the Griddle: Fire up your Blackstone to medium heat. You want the temperature hot enough to render the fat and crisp the bacon, but not so scorching hot that the bacon burns before the hotdog heats through.
3. Sizzle and Crisp: Place the wrapped hotdogs directly onto the griddle. Cook for about 8 to 12 minutes, using your tongs to roll them a quarter-turn every couple of minutes so the bacon cooks and crisps evenly on all sides.
4. Toast the Buns: While the hotdogs are finishing up their final roll, spread a light layer of butter on the insides of your hotdog buns. Place them face-down on the griddle for 1 to 2 minutes until they are golden brown and perfectly toasted.
5. Assemble and Serve: Remove the hotdogs (and any toothpicks!) from the griddle. Place each crispy bacon-wrapped dog into a warm, toasted bun, load them up with your favorite toppings, and serve hot!

Blackstone Tip: Thin-cut bacon works best for this recipe because it crisps up quickly and wraps tightly without unraveling. For an amazing sweet and savory flavor combo, try brushing the bacon with a little bit of maple syrup or BBQ sauce during the last two minutes of cooking so it beautifully caramelizes on the griddle!

Ingredients:

1. 2 cups all-purpose flour
2. 2 tbsp granulated sugar
3. 2 tsp baking powder
4. 1 tsp baking soda
5. 1/2 tsp salt
6. 2 cups buttermilk
7. 2 large eggs
8. 1/4 cup unsalted butter, melted (plus extra for greasing the griddle)
9. 1 tsp vanilla extract

Directions:

1. Mix the Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. Whisk the Wet Ingredients: In a separate medium bowl, lightly beat the eggs, then whisk in the buttermilk, melted butter, and vanilla extract.
3. Combine the Batter: Pour the wet ingredients into the dry ingredients. Stir gently with a whisk or spatula until just combined. Don’t overmix! Leaving a few lumps in the batter is the secret to keeping your pancakes light and fluffy. Let the batter rest for about 5 minutes.
4. Preheat the Griddle: Fire up your Blackstone to medium-low heat. You want it hot enough to brown the pancakes, but not so hot that the outsides burn before the insides cook. Melt a small pat of butter or lay down a thin layer of cooking oil across the surface.
5. Pour and Cook: Pour about 1/3 cup of batter onto the hot griddle for each pancake. Cook for 2 to 3 minutes, undisturbed. You’ll know they are ready to flip when bubbles form all over the top surface and the edges begin to look dry and set.
6. Flip and Finish: Use a wide griddle spatula to quickly and carefully flip the pancakes. Cook for another 1 to 2 minutes on the second side until golden brown and cooked all the way through.
7. Serve Hot: Remove the pancakes from the griddle, stack them high, and serve immediately with extra butter and a generous drizzle of warm maple syrup!

Blackstone Tip: The beauty of the Blackstone is its massive cooking surface, meaning no one has to wait for their pancakes! However, to keep your first flipped pancakes piping hot while the rest finish cooking, turn one burner down to the lowest possible heat setting. Slide your finished pancakes over to this “warming zone” so the whole family can sit down and eat a hot meal together.

Ingredients:

1. 4 thick slices of sourdough or artisan bread
2. 6-8 slices of bacon
3. 4 slices cheddar cheese
4. 4 slices gouda or gruyere cheese
5. 3 tbsp butter, softened (or mayonnaise)
6. A pinch of garlic powder (optional)

Directions:

1. Crisp the Bacon: Fire up your Blackstone to medium heat. Lay down the bacon slices and cook until perfectly crispy, about 4 to 5 minutes per side. Move the cooked bacon to a cooler zone or a paper towel-lined plate. Carefully wipe away excess grease, but leave a thin layer on the griddle for extra flavor!
2. Prep the Bread: While the griddle is hot, spread an even, generous layer of softened butter (or mayonnaise) on one side of each slice of bread. For a savory kick, sprinkle a little garlic powder over the buttered side.
3. Build the Sandwich: Place two slices of bread, butter-side down, directly onto the griddle. Layer each slice with cheddar cheese, 3 to 4 slices of the crispy bacon, and then the gouda. Top with the remaining slices of bread, butter-side up.
4. Toast and Melt: Let the sandwiches cook undisturbed for 3 to 4 minutes until the bottom bread is beautifully golden brown and toasted. Carefully flip the sandwiches using a wide griddle spatula.
5. Finish and Serve: Cook for another 3 to 4 minutes on the second side. If the bread is toasting faster than the cheese is melting, cover the sandwiches with a basting cover or melting dome for the last minute. Remove from the griddle, slice diagonally, and serve immediately!

Blackstone Tip: Using mayonnaise instead of butter on the outside of your bread might sound unconventional, but it is a griddle secret! Mayo spreads easier without tearing the bread, has a higher smoke point than butter, and creates an incredibly even, golden, and crunchy crust.

Ingredients:

1. 4 thick slices of sourdough or multigrain bread
2. 1 large ripe avocado, sliced
3. 4-6 slices of bacon
4. 1 large tomato, thickly sliced
5. 4 slices of pepper jack or provolone cheese
6. 2 tbsp butter, softened
7. Salt and black pepper, to taste
8. A pinch of red pepper flakes (optional, for a little heat)

Directions:

1. Crisp the Bacon: Fire up your Blackstone to medium heat. Lay down your bacon slices and cook until perfectly crispy, about 4 to 5 minutes per side. Move the cooked bacon to a cooler zone on the griddle.
2. Sear the Tomatoes: Place the thick tomato slices directly on the hot griddle for about 1 minute per side. This quick sear brings out their natural sweetness and gives them a fantastic flavor. Season them lightly with salt and pepper.
3. Toast the Bread: Spread an even layer of softened butter on one side of each slice of bread. Place them butter-side down onto the griddle to begin toasting.
4. Melt and Assemble: Immediately place a slice of cheese on every piece of bread. On two of the slices, start building your sandwich: layer the seared tomatoes, crispy bacon, and fresh avocado slices. Sprinkle the avocado with a little extra salt, pepper, and those red pepper flakes if you like a kick.
5. Close and Serve: Let the bread cook undisturbed for 3 to 4 minutes until the bottom is beautifully golden brown and the cheese is melted. Carefully place the top slice of bread onto the loaded bottom half, remove from the griddle, slice in half, and serve hot!

Blackstone Tip: Don’t scrape away that leftover bacon grease! Instead of using butter on your bread, try lightly toasting the outside of your bread directly in the rendered bacon fat on the griddle. It creates an incredible, savory crust with a smoky flavor that pairs perfectly with the fresh avocado.