Recipes for the Blackstone (Part 4)

If you’ve made it this far, you’re well on your way to mastering your Blackstone. Welcome to part 4 of our Blackstone recipe series, where we turn up the heat with even more delicious dishes and pro tips to keep your griddle game going strong.

Serves: 4

Ingridients

1. 2 lbs. 80/20 ground beef
2. 8 slices bacon
3. 4 slices cheddar cheese
4. 4 hamburger buns
5. 1 tbsp. burger seasoning
6. Salt and pepper
7. Lettuce, tomato, red onion and pickles

Optional Burger Sauce

1. 1/2 cup mayonnaise
2. 1 tbsp. ketchup
3. 1 tsp. yellow mustard
4. 1 tsp. pickle relish

Directions

1. Preheat the Blackstone to medium heat. Cook the bacon until crispy, then set it aside. Leave a little bacon grease on the griddle for extra flavor.
2. Divide the beef into four patties. Season both sides with burger seasoning, salt and pepper.
3. Increase the heat to medium-high. Cook the patties for 3–4 minutes per side or until they reach an internal temperature of 160°F.
4. Add one slice of cheddar to each patty during the final minute.
5. Toast the buns cut-side down for 30–60 seconds.
6. Mix the sauce ingredients, then build each burger with sauce, lettuce, a cheeseburger patty, bacon, tomato, onion and pickles.

Pro Tips

1. Use 80/20 beef for juicy, flavorful burgers.
2. Avoid pressing the patties while they cook.
3. Cook the bacon first and use a little of the grease for the burgers.
4. Let the patties rest for one minute before serving.

Serves: 4

Ingredients

1. 8 slices thick-cut bread, such as Texas toast or sourdough
2. 8 slices sharp cheddar cheese
3. 4 tbsp. softened butter
4. 4 tbsp. pure maple syrup
5. Sea salt, optional

Directions

1. Preheat the Blackstone to medium-low heat.
2. Butter one side of each bread slice. Drizzle 1 tablespoon of maple syrup onto the unbuttered side of four slices.
3. Add two slices of cheddar to each, then top with the remaining bread. Keep the buttered sides facing out.
4. Cook for 3–4 minutes per side until the bread is golden brown and the cheese is melted.
5. Let the sandwiches rest for one minute. Add another drizzle of maple syrup or a pinch of sea salt, then slice and serve.

Pro Tips

1. Sharp cheddar balances the sweetness of the maple syrup.
2. Keep the heat moderate so the bread and syrup don’t burn.
3. Thick bread holds the melted cheese and syrup better.
4. Use pure maple syrup for the best flavor.

Serves: 4–6

Ingredients

1. 1 lb. large shrimp, peeled and deveined
2. 4 cups cooked white rice, preferably day-old
3. 2 eggs, beaten
4. 1 cup frozen peas and carrots
5. 1/2 cup diced onion
6. 3 garlic cloves, minced
7. 2 tbsp. butter
8. 3 tbsp. soy sauce
9. 1 tbsp. sesame oil
10. 1 tsp. black pepper
11. Cooking oil

Optional Garnishes

1. Green onions
2. Sesame seeds
3. Sriracha or Yum Yum sauce

Directions

1. Preheat the Blackstone to medium-high heat and add a small amount of cooking oil.
2. Season the shrimp with pepper. Cook for 2–3 minutes per side until pink and opaque, then set aside.
3. Cook the onion, peas, carrots and garlic for 3–4 minutes. Move them to one side of the griddle.
4. Scramble the eggs on an open section, then combine them with the vegetables.
5. Add the rice and break apart any clumps. Mix in the butter, soy sauce and sesame oil.
6. Return the shrimp to the griddle. Combine everything and cook for another 2–3 minutes.
7. Garnish with green onions, sesame seeds or your favorite sauce and serve immediately.

Pro Tips

1. Day-old rice produces the best texture.
2. Pat the shrimp dry to help them brown.
3. Avoid overcrowding the shrimp while they cook.
4. Add extra soy sauce gradually to control the saltiness.

Serves: 2

Ingredients

1. 2 T-bone steaks, 1–1½ inches thick
2. 2 tbsp. avocado or vegetable oil
3. 2 tsp. kosher salt
4. 2 tsp. coarse black pepper
5. 1 tsp. garlic powder
6. 2 tbsp. unsalted butter
7. 2 rosemary sprigs, optional
8. 2 garlic cloves, smashed, optional

Directions

1. Remove the steaks from the refrigerator 30–45 minutes before cooking. Pat dry, coat lightly with oil and season with salt, pepper and garlic powder.
2. Preheat the Blackstone to high heat.
3. Cook the steaks for 4–5 minutes without moving them. Flip and cook for another 4–5 minutes.
4. During the final few minutes, add the butter, rosemary and garlic. Spoon the melted butter over the steaks.
5. Check the internal temperature with a meat thermometer:
6. Medium-rare: 130–135°F
7. Medium: 140–145°F
8. Medium-well: 150–155°F
9. Well-done: 160°F+
10. Rest the steaks for 5–10 minutes before slicing against the grain and serving.

Pro Tips

1. Pat the steaks dry to create a better crust.
2. Avoid pressing down on them while they cook.
3. Cooking time will vary based on thickness.
4. Use a thermometer to check doneness.
5. Let the steaks rest before slicing.

Serves: 4

Ingredients

1. 4 salmon fillets, 6–8 oz. each
2. 2 tbsp. olive or avocado oil
3. 1 tsp. kosher salt
4. 1 tsp. black pepper
5. 1 tsp. garlic powder
6. 1 tsp. paprika
7. 2 tbsp. unsalted butter
8. 1 lemon

Optional Garnishes

1. Fresh parsley
2. Lemon wedges
3. Green onions

Directions

1. Pat the salmon dry and brush each fillet with oil. Season with salt, pepper, garlic powder and paprika.
2. Preheat the Blackstone to medium heat and lightly oil the cooking surface.
3. Place the salmon skin-side down and cook without moving it for 5–6 minutes.
4. Carefully flip each fillet. Add the butter and cook for another 3–5 minutes.
5. Squeeze fresh lemon juice over the salmon. Cook until it flakes easily and reaches an internal temperature of 145°F.
6. Garnish with parsley, lemon wedges or green onions and serve immediately.

Pro Tips

1. Dry the salmon thoroughly for a better sear.
2. Cook skin-side down first for crispier skin.
3. Avoid moving the fillets before flipping.
4. Use a fish spatula to keep them from breaking.
5. Watch the temperature closely to prevent overcooking.