Blackstone Products

Chef Nathan Lippy took breakfast-for-dinner to the next level with this Open Flame Steak and Eggs cooked right over a bed of hot embers. 🔥🥩 Crispy cast iron potatoes, charred tomatoes, perfectly cooked eggs, and a fast-and-furious skirt steak come together for a meal that’s as fun to cook as it is to eat.

Ingredients
2 lbs outside skirt steak
2 cups diced red potatoes
Vine-ripened or cherry tomatoes
4 eggs
Blackstone Lemon Peppercorn Seasoning
Blackstone Street Taco Seasoning
Olive oil
Hot sauce, for serving
Chopped chives, for garnish

Directions
1. Preheat your Blackstone OpenFlame Grill. Place a large cast iron skillet over high heat and lower the grill grate so it sits just a few inches above the embers.

2. Add a drizzle of olive oil to the skillet and add the diced potatoes. Season with Blackstone Lemon Peppercorn Seasoning and cook for 4–5 minutes, stirring frequently, until golden brown and tender.

3. Move the skillet to a cooler area of the grill to keep the potatoes warm.

4. Drizzle the skirt steak with olive oil and season generously on all sides with Blackstone Street Taco Seasoning.

5. Grill the steak over high heat for about 4 minutes per side, or until it reaches your desired doneness.

6. While the steak cooks, place the tomatoes on the grill and char them for about 4 minutes, turning occasionally.

7. Create four small wells in the potatoes and crack one egg into each well. Season lightly and cover the skillet. Cook for 4–5 minutes, or until the eggs are set to your liking.

8. Remove the steak from the grill and let it rest for a few minutes. Slice thinly against the grain.

9. Serve family-style directly from the cast iron skillet. Arrange the sliced steak over the potatoes and eggs, then top with the charred tomatoes.

10. Garnish with hot sauce and chopped chives before serving.

The RV Atlas elevates a classic grilled cheese with rich Hooligan cheese, blue cheese, Black Forest ham, and perfectly toasted sourdough. Finished with either pepper jelly or hot honey, each bite delivers a balance of sweet, savory, creamy, and crispy flavors that are hard to beat.

Watch the full video on our YouTube channel.

Ingredients
Sourdough bread
Butter, softened
Sea salt
Chällerhocker cheese, shredded
Blue cheese
Black Forest ham
Jalapeño pepper jelly or Mike's Hot Honey

Directions
1. Preheat your griddle to low-medium heat.
2. Place a slice of sourdough bread on a work surface. Add a generous layer of shredded Chällerhocker cheese.
3. Crumble small pieces of blue cheese over the Chällerhocker, concentrating them in a few spots rather than covering the entire sandwich.
4. Spread a thin layer of jalapeño pepper jelly (or drizzle with Mike's Hot Honey).
5. Top with 1–2 slices of Black Forest ham.
6. Add another generous layer of shredded Chällerhocker cheese and place a second slice of sourdough bread on top.
7. Butter the top slice of bread and sprinkle lightly with sea salt. Press a small amount of the remaining shredded Chällerhocker onto the buttered surface.
8. Place the sandwich on the griddle, cheese-side up. Cook until the bottom is golden brown and the cheese begins to melt.
9. Carefully flip the sandwich. Butter the second side, sprinkle with sea salt, and press a little more shredded Chällerhocker onto the outside of the bread.
10. Continue cooking until both sides are golden brown and crispy and the cheese is fully melted.
11. Remove from the griddle, let rest for 1–2 minutes, then slice and serve.

Cook Anything, Anytime, Anywhere.

Kg.kooks teamed up with Blackstone Betty to put a seafood twist on classic Gobernador tacos, loading crispy tortillas with seasoned cod, peppers, and plenty of melted cheese. 🐟 A splash of chipotle adobo brings just the right amount of smoky flavor, while fresh cilantro and lime brighten every bite.

Ingredients
For the Cod Filling:
1½ lbs cod fillets, cut into bite-sized pieces
1 large green bell pepper, diced
1 large red bell pepper, diced
1 small white onion, diced
2 serrano chiles, diced
1 tbsp garlic powder
2 tsp paprika
2 tsp Old Bay Seasoning
1 tsp black pepper
1 tsp salt
2 tbsp oil
2 tbsp chipotle adobo sauce (from canned chipotles)

For the Tacos:
2 cups shredded melting cheese (Oaxaca, mozzarella, Monterey Jack, or quesadilla cheese)
8 flour tortillas
Fresh cilantro, for garnish
Lime wedges, for serving

Directions
1. Preheat your Blackstone griddle to medium heat (about 375°F) and lightly oil the surface.

2. Add the green and red bell peppers to the griddle. Season with half of the garlic powder, paprika, Old Bay Seasoning, salt, and black pepper. Cook for 5–6 minutes, stirring occasionally, until they begin to soften.

3. Add the onion and serrano chiles. Continue cooking for 3–4 minutes, until the vegetables are tender and lightly charred.

4. On another section of the griddle, add a little more oil and spread the cod into a single layer. Season with the remaining garlic powder, paprika, Old Bay Seasoning, salt, and black pepper.

5. Cook the cod for 3–4 minutes per side, flipping carefully to prevent it from breaking apart. When the fish is nearly cooked through, drizzle the chipotle adobo sauce over the cod and vegetables.

6. Combine the cod and vegetables on the griddle and cook together for 1–2 minutes, allowing the flavors to meld.

7. Reduce one side of the griddle to low heat. Place the tortillas on the griddle and sprinkle cheese over one half of each tortilla.

8. Top the cheese with the cod mixture, then add a little more cheese. Fold the tortillas in half and press gently.

9. Cook for 2–3 minutes per side, until the tortillas are golden and crispy and the cheese is fully melted.

10. Garnish with fresh cilantro and a squeeze of lime. Serve immediately.

UnBRIDLED. UnTAMED. UnMATCHED. 🔥

The Bronco Collection just got bigger, bolder, and built for every way you cook outside.

Griddle, fry, sear, and smoke. All in one collection, built to change the way you cook outside.

- Bronco Open Flame Grill
- Bronco 36" Griddle Airfryer Combo
- Bronco 36" Griddle & Vertical Pellet Smoker Combo
- Bronco 28" XL Griddle & Vertical Pellet Smoker Combo
- Bronco 28" XL Griddle with Cabinet
- Bronco 44" Griddle with Hard Cover

The backyard will never be the same. 👀

Available exclusively Walmart

Bruce Mitchell keeps it classic with crispy, juicy smash burgers made on the griddle and topped with all the traditional fixings. Featuring Blackstone's new Smash Burger Seasoning and plenty of cheesy goodness, this is the kind of burger recipe every griddle owner needs to have in their back pocket.

Cook Anything, Anytime, Anywhere.

The perfect breakfast! We approve, just listen to that sizzle. 🤌

📸 by

Sausage Egg and Cheese on English muffin
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Wrap your sandwiches in parchment paper for flexible reheating!
I microwave from frozen in just the parchment for the quick and easy. (Zoom in on the final photo for microwave instructions) For the oven, I wrap the frozen paper-wrapped sandwich in a layer of aluminum foil before heating. It takes longer but it’s better. (35-45 minutes on 300-400) The key is the flip halfway through. This keeps the moisture evenly distributed as the sandwich comes to temp in both the microwave and oven. If you don’t, the bottom bun will be a hockey puck…😅 Merry Christmas!
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