Okay, so I’ve been seeing Blackstone griddles everywhere, and I finally caved and got one. I’ve been experimenting like crazy, and let me tell you, some things have been amazing, and others…well, not so much. But that’s part of the fun, right? Let me walk you through my Blackstone cooking journey so far, and give you the wins.
Smash Burgers – A Total Win
First up, smash burgers. These were a HUGE success. I watched a bunch of videos and got the basic idea: get the griddle screaming hot, roll the ground beef into balls(I used 80/20 because,fat is flavor), and then SMASH them down with a sturdy spatula.
Here’s how I did it:
- Preheated my Blackstone to high, made sure the whole surface area was hot.
- Seasoned meat balls, then placed them on the hot griddle.
- Used a heavy spatula (and a lot of pressure!) to smash them thin.
- Cooked for a few minutes until super crispy on the bottom, then flipped.
- Added cheese right away, and it melted perfectly.
- Served them on toasted buns with all the usual burger toppings.
Seriously, the crispy edges were incredible. My family devoured them.
Breakfast Bonanza
Next, I tackled breakfast. This is where the Blackstone really shines because you can cook EVERYTHING at once.
Here’s the breakdown:
- Started with bacon, because, well, bacon. I cooked it on medium heat until it was nice and crispy.
- Used the bacon grease (don’t you dare throw it away!) to cook the hash browns. Gave them an amazing flavor.
- Pushed the hash browns and bacon to a cooler part of the griddle to keep warm.
- Poured the pancake batter directly onto the griddle. So easy, and no extra bowls!
- Fried some eggs in the remaining bacon grease. Perfection.
It was a feast, and cleanup was surprisingly easy. Just scraped everything down and wiped it clean.
Philly Cheesesteaks – Another Home Run
Okay, last one (for now!). Philly cheesesteaks. I was a little nervous about this one, but it turned out fantastic.
Here’s what I did:
- Thinly sliced some ribeye steak. I partially froze it first, which made it way easier to slice.
- Chopped up some onions and bell peppers.
- Heated up the Blackstone to medium-high, added a little oil.
- Cooked the onions and peppers until they were softened.
- Pushed the veggies aside, and then cooked the steak in small batches, making sure to get a good sear.
- Mixed the steak and veggies together, then added some provolone cheese on top and let it melt.
- Served it all on hoagie rolls.
The flavor was insane. The Blackstone gets so hot that you get that perfect crust on the steak, and the melted cheese just pulls it all together.
So, that’s my Blackstone journey so far. I’m still learning, but these recipes have been definite keepers. I’m already planning my next Blackstone adventure. What do you all like to cook on your Blackstone?
