Blackstone Products

Todd Toven teams up with James to create a tropical twist on French toast with coconut, key lime, and rich brioche on the griddle. Finished with toasted coconut and a bright citrus kick, it is a fresh, flavour packed take that brings a little taste of Florida to every bite.

Watch the full video on our YouTube channel.

Ingredients
4 thick slices brioche bread (¾–1 inch thick)
4 large eggs
¼ cup heavy whipping cream
¾ cup coconut milk
1 tablespoon coconut flakes (plus more for topping)
1 lime (juiced)
Agave nectar (for batter)
4 oz Cool Whip whipped topping
5⅓ oz key lime yogurt
2 tablespoons butter (for griddle)
Honey (for serving)

Directions
1. Preheat your Blackstone griddle to medium heat.
2. In a shallow dish, whisk together the eggs, heavy cream, coconut milk, 1 tablespoon coconut flakes, fresh lime juice, and a drizzle of agave nectar until well combined.
3. In a separate bowl, mix the Cool Whip and key lime yogurt until smooth. Set aside.
4. Melt a small amount of butter on the griddle and toast additional coconut flakes until golden brown. Remove and set aside.
5. Spread the remaining butter evenly across the griddle surface.
6. Soak each slice of brioche in the egg mixture for a few seconds on each side. Place on the griddle and cook until golden brown, flipping once. Lightly press the edges against the griddle to ensure the egg is fully cooked.
8. Remove from the griddle and top with the key lime whipped cream, a squeeze of fresh lime juice, toasted coconut, and a drizzle of honey.
Serve and enjoy.

Cook Anything, Anytime, Anywhere.

CJ Frazier had some fun on the griddle with these Stuffed Pancakes, combining fluffy Sprite pancakes with savory breakfast sausage hidden right in the middle. 🥞 Stacked high and served with maple syrup on the side for dipping, they're equal parts breakfast and brunch-time showstopper.

Ingredients
Pancakes:
2 cups pancake mix
About 1½ cups Sprite (adjust as needed for consistency)
2 tbsp melted butter (optional)

Filling:
8 sausage patties

For Cooking:
2-3 tbsp butter

For Serving:
Maple syrup

Directions
Blackstone Setup:
Zone 1: Medium heat (350°F) for pancakes
Zone 2: Medium-high heat (375–400°F) for sausage

Cooking Instructions:
1. In a mixing bowl, combine the pancake mix and Sprite until smooth. Add the melted butter, if using. The batter should be slightly thick but still pourable. Let the batter rest for 2–3 minutes.

2. Preheat your Blackstone and set up the cooking zones.

3. Cook the sausage patties on the medium-high heat zone for 3–4 minutes per side, or until browned and fully cooked. Move them to a warm area of the griddle.

4. Place Blackstone egg rings on the medium-heat zone and lightly butter the inside of each ring.

5. Pour pancake batter into each ring, filling it about halfway.

6. Once the batter begins to set on the bottom, about 30–45 seconds, place a sausage patty in the center of each pancake. Gently press it into the batter.

7. Spoon a little more batter over the top until the sausage is completely covered.

8. Cook for 2–3 minutes, or until bubbles form on the surface and the edges begin to set.

9. Carefully remove the egg rings, flip the pancakes, and cook for an additional 2–3 minutes until golden brown and cooked through. Lightly press with a spatula if needed to ensure even cooking.

10. Top each pancake with a small pat of butter while still hot.

11. Serve warm with maple syrup. For presentation, slice the pancakes in half to reveal the sausage-stuffed center.

The Hungry Hussey serves up a quick and hearty Italian sausage gnocchi loaded with colorful peppers, sweet onions, and bold flavor. Finished with parmesan, fresh herbs, and a rich sauce, this easy griddle meal comes together fast and is perfect for feeding a hungry crowd.

Watch the full video on our YouTube channel.

Ingredients
2 lbs mild Italian sausage
16 oz shelf-stable gnocchi (1–2 packages)
1 sweet yellow onion, sliced
1 green bell pepper, sliced
1 yellow bell pepper, sliced
1 red bell pepper, sliced
2 tbsp olive oil
3 cloves garlic, minced
½ cup white cooking wine
1 (15 oz) jar Alfredo sauce
1 tbsp Tuscan herb seasoning
½ cup grated Parmesan cheese
2 tbsp fresh parsley, chopped
Salt and pepper, to taste

Directions
1. Preheat your Blackstone griddle or flat top to medium heat.
2. Slice the onion and peppers into thin strips and mince the garlic.
3. Place the sausage on the griddle and cook undisturbed for 2–3 minutes to develop a crust.
4. Add olive oil to one side of the griddle, then add the garlic, peppers, and onions. Cook until softened and lightly caramelized.
5. Flip the sausage and break it into large, bite-sized chunks. Continue cooking until fully browned.
6. Reduce the heat slightly and pour in the white wine to deglaze the griddle, scraping up any browned bits.
7. Add the gnocchi and toss everything together.
8. Pour in the Alfredo sauce and sprinkle in the Tuscan seasoning. Mix until everything is evenly coated and heated through.
9. Let the sauce simmer until slightly thickened and creamy.
10. Top with Parmesan cheese and fresh parsley, then season with salt and pepper to taste before serving.

Cook Anything, Anytime, Anywhere.

Kg.kooks kept things fresh and flavorful with this Salmon Rice Bowl topped with a creamy avocado salsa and served over warm rice. 🥑 The combination of citrus-marinated salmon, sweet heat from the honey, and bright cilantro makes every bite balanced and delicious. It’s an easy meal that feels light, satisfying, and perfect for any night of the week.

Ingredients
For the Salmon:
4 salmon fillets
1 tbsp Blackstone All-Purpose Seasoning
Juice of 1 lemon
2 tbsp olive oil
2 tbsp chopped cilantro

For the Avocado Salsa:
2 large avocados
¼ small red onion, finely diced
¼ cup chopped cilantro
Juice of 1 lemon
1-2 tbsp sweet spicy honey
Salt, to taste
Black pepper, to taste

For the Bowls:
3-4 cups cooked white rice
Lemon wedges, for serving

Directions
1. In a bowl, combine the All-Purpose Seasoning, lemon juice, olive oil, and cilantro. Pour the mixture over the salmon and coat each fillet evenly. Let the salmon marinate while you prepare the remaining ingredients.

2. Preheat your Blackstone griddle to medium heat and lightly oil the surface.

3. Place the salmon on the griddle and cook for 4–6 minutes per side, depending on thickness, until lightly seared on the outside and cooked through while remaining moist and tender.

4. While the salmon cooks, make the avocado salsa. In a bowl, mash the avocados until slightly chunky. Stir in the red onion, cilantro, lemon juice, sweet spicy honey, salt, and black pepper. Mix well and adjust seasoning to taste.

5. Warm the cooked rice on the griddle or in a skillet until heated through.

6. To assemble, divide the rice among serving bowls. Top each bowl with a salmon fillet and a generous spoonful of avocado salsa.

7. Finish with a squeeze of fresh lemon juice and serve immediately.