Blackstone Products

Jess_Ferrin took a nostalgic trip to the dessert pizza buffet with this homemade Apple Streusel Pizza, baked on a sweet brown sugar crust. Topped with cinnamon apples, a golden oat crumble, and finished with caramel and glaze, it's everything you loved—only better. Bring the buffet vibes home and treat yourself to a slice (or two)!

Ingredients
For the Dough
½ cup hot water
½ tbsp instant yeast
2 tbsp brown sugar
1 tbsp olive oil
1 ½ cups all purpose flour
½ tsp salt

For the Apple Topping
2 cups granny smith apples, peeled and finely diced
2 tbsp flour
2 tbsp brown sugar
½ tsp cinnamon
¼ tsp nutmeg

For the Streusel
½ cup butter, grated
½ cup flour
1/3 cup brown sugar
½ cup oatmeal
½ stick butter, melted

Optional
Caramel sauce
Powdered sugar glaze (powdered sugar/milk/vanilla)

Directions
1. In a medium bowl combine hot water and yeast. Let it sit for a few minutes until a foam develops. Add the brown sugar, olive oil, salt, and flour. Knead until the dough is stretchy. Form it into a ball and allow to rise for 30 minutes to an hour in a warm place, covered.

2. In a small bowl combine the apples, flour, brown sugar, cinnamon, and nutmeg.

3. Preheat the pizza oven to 400˚. Stretch out the pizza dough into a 12” circle. Spread a thin layer of room temperature butter (about 2 tbsp) and then add the apple mixture.

4. Sprinkle the streusel mixture on top and cook in the pizza oven for about 10 minutes.

5. Once removed from the pizza oven, brush the crust with melted butter. Drizzle the top of the pizza with caramel sauce and powdered sugar glaze.

BlackstoneBetty brings the ultimate summer dinner to life with juicy double smashburgers, hot dogs, corn on the cob, and crispy fries—all cooked outside in under 20 minutes on the Iron Forged 36” Griddle with Air Fryer. It’s a quick, family-style feast packed with flavor, fun, and her signature burger sauce!

Find the full recipe on our website: https://blackstoneproducts.com/blogs/recipes/dinner-on-the-blackstone-1 🔥

Stephvnietea fired up the griddle for a quick and flavorful Turkey and Veggie Stirfry packed with fresh veggies and a savory homemade sauce. The steam, sizzle, and bold flavors came together in just minutes for the perfect meal. Served over rice, it's a dish everyone will love!

Ingredients
1lb ground turkey
½ tsp kosher salt
¼ tbsp ground black pepper
1 small red bell pepper. ¼ inch slices
1 small sweet onions, small diced
½ lb green beans, trimmed and cut into 2-3 inch pieces
Cooking oil
Steamed rice to serve

Sauce
2 tbsp dark soy sauce
2 tbsp oyster sauce
1 ½ tbsp soy sauce
½ tbsp sugar
¼ tsp black pepper

Directions
1. In a small bowl, combine dark soy sauce, oyster sauce, regular soy sauce, sugar, and black pepper. Mix well and set aside.

2. Prepare the vegetables by slicing the onions and bell peppers, and trimming the green beans.

3. Heat your Blackstone Griddle on high heat and add cooking oil. Sauté the onions until translucent, then add the ground turkey. Season with salt and pepper, and use spatulas to break up the meat evenly. Cook for 5–6 minutes, or until the turkey is fully cooked through. Move the turkey and onions to one side of the griddle and reduce that side to low heat.

4. On the opposite side of the griddle, add the bell peppers and green beans. Splash about 3 tablespoons of water over the vegetables to gently steam them for 1 minute.

5. Turn the vegetable side of the griddle back to high heat, then combine the vegetables with the cooked turkey. Pour the sauce over everything and toss until well combined. Cook for another minute, allowing the flavors to come together.

6. Serve immediately with rice and enjoy!

The Hungry Hussey takes breakfast to the next level with his Steak and Cheese Bagel Sandwiches! Perfectly seared ribeye, sautéed peppers and onions, melty cheese, and toasted everything bagels come together for some seriously good groceries. 🔥

Ingredients
4 Everything Bagels
1 yellow onion, sliced into half-moons
1 red bell pepper, sliced into strips
1 lb shaved ribeye
1 lb white American cheese
3 tsp Blackstone Essentials Blend seasoning
2 tsp Blackstone Blackened Steak seasoning
2 tsp oil
2 tbsp mayonnaise

Directions
1. Preheat your griddle to low to medium heat. Slice the onion and red bell pepper, then add 1 teaspoon of oil to the griddle. Sauté the vegetables and season them with 1 teaspoon of Blackstone Essentials Blend. For faster cooking, you can add a splash of water. Let the veggies cook for about 3–4 minutes, then move them to a cooler area of the griddle, such as the edges or front.

2. Next, lightly toast the bagels in the center of the griddle until golden and set them aside. Turn the middle burners up to medium-high or high heat and add the shaved ribeye to the hot zone. Let it sear for 30 seconds without moving it, then flip to brown the other side. Season the meat with the remaining Blackstone Essentials Blend and the Blackstone Blackened Steak seasoning.

3. Chop the ribeye into small pieces and divide it into four equal piles. Mix the sautéed vegetables into each pile, followed by a generous portion of white American cheese. Stir each pile to melt the cheese and fully combine the flavors.

4. Spread mayonnaise on the bagel halves. Press each bagel bottom onto a pile of meat and cheese, lift it from the griddle, and top it with the matching bagel top.

5. Serve the sandwiches immediately while hot and enjoy!

Todd Toven fired up the Blackstone Bronco to whip up some bold, flavor-packed shrimp tacos with homemade pickled onions and cilantro lime crema. With a perfect sear on the shrimp and a double layer of toasted corn tortillas, these tacos are built to impress!

Ingredients
20 ounces raw shrimp (peeled, deveined, tail off; thaw if frozen)
Cooking oil
Minced fresh garlic or garlic paste
16–20 corn tortillas (2 per taco)
Mexican crumbling cheese (queso fresco or Cotija)
Hot sauce

For the Pickled Onions (Prepare the Night Before)
½ cup water
½ cup apple cider vinegar
1 tablespoon sugar
1 teaspoon salt
½ red onion, thinly sliced

For the Cilantro Lime Crema
1½ cups Mexican crema (or sour cream)
2 tablespoons fresh cilantro
Juice of 1 lime
Blackstone Tequila Lime seasoning, or salt to taste

Directions
1. The night before, combine the water, apple cider vinegar, sugar, and salt in a small saucepan. Bring the mixture to a simmer over medium heat, stirring until the sugar and salt dissolve. Thinly slice half a red onion and place it in a heat-safe bowl. Pour the hot vinegar mixture over the onions. Let them cool to room temperature, then cover and refrigerate overnight.

2. The next day, preheat your Blackstone griddle to high heat. While the griddle heats, prepare the cilantro lime crema. In a blender, combine the crema, cilantro, lime juice, and either Blackstone Tequila Lime seasoning or salt. Blend then refrigerate until ready to use.

3. In a medium bowl, mix the shrimp with a drizzle of cooking oil, minced garlic, and Blackstone Tequila Lime seasoning. Once the griddle is hot, lay the shrimp out in a single layer. Cook for about 2 minutes, or until the first side has a good sear, then flip and sear the other side.

4. Drizzle a small amount of oil onto the griddle and place the corn tortillas down to toast. Let them warm and lightly brown on each side.

5. To assemble the tacos, place two tortillas on a plate for each taco. Add a few shrimp to each, followed by some pickled onions, crumbled cheese, a generous drizzle of the cilantro lime crema, and hot sauce to taste. Garnish with additional cilantro or seasoning if desired.

CJ Frazier made Pineapple Upside Down Pancakes on the Blackstone, complete with cherries, fresh pineapple, and a savory bacon kick. Inspired by Griddle Nation and a recipe remix from Greg Bright, this recipe is simple, different, and definitely worth trying!

Ingredients
Pancake batter (your favorite mix or homemade)
Fresh pineapple chunks (cut small for even cooking)
Maraschino cherries (halved)
Canned dark cherries
6 slices of bacon (cooked until crispy and chopped)
Syrup (for topping)

Directions
1. Preheat your Blackstone griddle to medium-low heat. While it heats up, cook the bacon on the griddle until it's nice and crispy. Once cooked, remove the bacon, chop it into small pieces, and set it aside.

2. Next, prepare the caramelized fruit base. Lightly oil or butter individual sections of the griddle where each pancake will be made. In each section, add a small handful of pineapple chunks, a few halved maraschino cherries, and some canned dark cherries. Allow the fruit to caramelize for 1 to 2 minutes, then sprinkle the chopped bacon over the fruit.

3. Once your fruit and bacon layer is ready, pour pancake batter directly over each portion. Add just enough batter to cover the fruit and bacon and form a pancake shape. Let the pancakes cook slowly until bubbles form on the surface and the edges begin to look set, which should take about 3 to 4 minutes.

4. Carefully flip each pancake and continue cooking for another 2 to 3 minutes, or until the other side is golden brown and the pancake is cooked through.

5. When done, transfer the pancakes to a plate with the fruit side facing up. This will showcase the caramelized fruit and bacon, giving them an upside-down cake appearance. Drizzle warm syrup over the top and serve immediately.