Recipes for the Blackstone (Part 2)

It's time for Part 2 of our Blackstone recipe series, and we're bringing even more delicious meals to your griddle. Fire up your Blackstone and enjoy a collection of crowd-pleasing recipes that are easy to make, packed with flavor, and perfect for everything from weeknight dinners to weekend cookouts.

Feeds 3 people

Ingredients:

1. 6 slices sandwich bread (white, sourdough, or Texas Toast)
2. 6 slices bacon
3. 6 oz sliced turkey breast
4. 6 oz sliced ham
5. 4 slices cheese (Swiss, Cheddar, or Provolone)
6. 2 leaves crisp lettuce
7. 4 slices tomato
8. 2 tbsp mayonnaise
9. 1 tbsp butter
10. Salt and pepper, to taste
11. Toothpicks for serving

Directions:

1. Fire Up the Griddle: Preheat your Blackstone to medium heat. Give the cooking surface a light coat of oil to prevent sticking and help everything cook evenly.
2. Cook the Bacon: Lay the bacon strips directly on the griddle and cook until crispy, turning occasionally. Transfer to a paper towel-lined plate once finished.
3. Warm the Meats: Place the sliced turkey and ham on the griddle in separate piles. Let them heat for 1–2 minutes, flipping once, until warmed through and lightly browned around the edges.
4. Toast the Bread: Butter one side of each bread slice and place them butter-side down on the griddle. Toast until golden brown and crisp, then remove from the heat.
5. Melt the Cheese: Top the warm turkey with the cheese slices. Add a splash of water next to the meat and cover with a basting dome for about 30 seconds until the cheese is melted and gooey.
6. Build the Club: Spread mayonnaise on one side of each bread slice. Layer one slice of bread with the cheesy turkey, lettuce, and tomato. Add a second slice of bread, then stack on the warm ham and crispy bacon. Finish with the final slice of bread.
7. Finish and Serve: Secure the sandwich with toothpicks and slice it into quarters for the classic club sandwich presentation. Serve immediately while the bread is crisp, the cheese is melted, and the bacon is still crunchy.

Feeds a small family

Ingredients:

1. 1 lb shrimp, peeled and deveined
2. 1 lb sea scallops
3. 1 lb fresh lump crab meat
4. 2 tbsp olive oil, divided
5. Blackstone Tuscan Herb Seasoning, to taste
6. Salt and pepper, to taste
7. 1 large shallot, finely chopped
8. 1 pint cherry tomatoes
9. 2–3 vine-ripened tomatoes, chopped
10. 4 tbsp butter
11. 3 tbsp garlic paste
12. 1/2 cup reserved starchy pasta water
13. 2 (12 oz) packages lobster ravioli
14. 1 (16 oz) jar Alfredo sauce
15. 1/2 cup freshly grated Parmesan cheese
16. Fresh basil or Italian flat-leaf parsley, chopped, for garnish

Directions:

1. Fire Up the Griddle: Preheat your Blackstone to medium heat. While the griddle is heating, cook the lobster ravioli according to the package directions. Before draining, reserve 1/2 cup of the starchy pasta water and set the ravioli aside.
2. Season the Seafood: In a large bowl, toss the shrimp and scallops with 1 tablespoon of olive oil, Blackstone Tuscan Herb Seasoning, salt, and pepper until evenly coated.
3. Sear the Shrimp and Scallops: Add the remaining tablespoon of olive oil to the griddle. Cook the shrimp and scallops for 2–3 minutes per side until lightly golden and just cooked through. Remove them from the griddle and set aside.
4. Build the Flavor Base: Add the chopped shallot and cherry tomatoes to the griddle. Cook for 1–2 minutes, stirring occasionally, until the tomatoes begin to blister and soften. Stir in the butter and garlic paste and cook for another minute until fragrant.
5. Create the Alfredo Sauce: Add the chopped vine-ripened tomatoes, Alfredo sauce, Parmesan cheese, and reserved pasta water to the griddle. Stir everything together until the sauce is smooth, creamy, and heated through.
6. Bring It All Together: Gently fold the cooked lobster ravioli, shrimp, scallops, and lump crab meat into the sauce. Cook for 1–2 minutes, stirring carefully, until everything is warmed through and evenly coated.
7. Garnish and Serve: Sprinkle with fresh basil or parsley and serve immediately. The result is a rich, restaurant-quality seafood pasta packed with tender shrimp, buttery scallops, sweet crab, and creamy Alfredo-coated lobster ravioli.

Feeds 4 people

Ingredients:

1. 1 1/2 lbs skirt steak, flank steak, or carne asada meat
2. 2 tbsp olive oil
3. 1 tbsp chili powder
4. 1 tsp cumin
5. 1 tsp garlic powder
6. 1 tsp paprika
7. Salt and pepper, to taste
8. 12 small corn tortillas
9. 1 small white onion, finely diced
10. 1 bunch fresh cilantro, chopped
11. 2 limes, cut into wedges
12. Optional: Salsa verde, pico de gallo, or cotija cheese

Directions:

1. Fire Up the Griddle: Preheat your Blackstone to medium-high heat. A hot cooking surface is key for developing a flavorful crust on the meat while keeping the inside juicy.
2. Season the Steak: In a bowl, toss the steak with olive oil, chili powder, cumin, garlic powder, paprika, salt, and pepper. Let it sit for a few minutes while the griddle finishes heating.
3. Sear the Meat: Place the steak directly on the hot griddle and cook for 3–5 minutes per side, depending on thickness. You’re looking for a nicely browned exterior with plenty of flavor-packed caramelization.
4. Rest and Chop: Transfer the steak to a cutting board and let it rest for a few minutes. Once rested, chop it into small bite-sized pieces and return it to the griddle for 1–2 minutes to develop even more crispy edges.
5. Warm the Tortillas: Place the corn tortillas on a cooler section of the griddle and warm them for about 30 seconds per side. Stack them together and keep them warm until ready to serve.
6. Build the Tacos: Fill each tortilla with a generous scoop of chopped steak. Top with diced onion and fresh cilantro for that classic street taco flavor.
7. Finish and Serve: Squeeze fresh lime juice over the tacos and add salsa verde, pico de gallo, or cotija cheese if desired. Serve immediately while the tortillas are warm and the meat is hot off the griddle.

Feeds 3 people

Ingredients:

1. 2 lbs boneless, skinless chicken thighs or chicken breast, diced
2. 4 cups cooked and chilled white rice (day-old rice works best)
3. 2 tbsp vegetable oil, divided
4. 2 eggs, beaten
5. 1 cup frozen peas and carrots
6. 1 small white onion, diced
7. 3 tbsp soy sauce
8. 1 tbsp sesame oil
9. 2 tbsp butter
10. 2 cloves garlic, minced (or 1 tbsp garlic paste)
11. Salt and pepper, to taste
12. 2 green onions, sliced, for garnish

Directions:

1. Fire Up the Griddle: Preheat your Blackstone to medium-high heat. Spread a tablespoon of oil across the cooking surface to create a non-stick cooking area.
2. Cook the Chicken: Season the diced chicken with salt and pepper. Place it on the griddle and cook for 5–7 minutes, stirring occasionally, until golden brown and cooked through. Move the chicken to the side of the griddle to keep warm.
3. Scramble the Eggs: Add a little oil to an open section of the griddle and pour on the beaten eggs. Scramble them until fully cooked, then move them alongside the chicken.
4. Sauté the Vegetables: Add the remaining oil, diced onion, peas, carrots, and garlic to the griddle. Cook for 2–3 minutes until the onions become translucent and the vegetables are heated through.
5. Fry the Rice: Add the chilled rice to the griddle and break up any large clumps with your spatula. Stir the rice into the vegetables and cook for 3–4 minutes, allowing it to lightly crisp and toast.
6. Bring It All Together: Return the chicken and eggs to the rice mixture. Add the soy sauce, sesame oil, and butter, then toss everything together until evenly coated and heated through.
7. Garnish and Serve: Sprinkle with sliced green onions and serve immediately. The result is a restaurant-style fried rice packed with tender chicken, flavorful vegetables, and perfectly seasoned rice.