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@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! #blackstone #blackstonegriddle #outdoorcooking #griddlecooking #blackstonerecipe #turkeyandveggiestirfry

A Chicken Parm that any mom would love! 📷 by @kelleybeachclub Chicken Parmesan with Sausage and Peppers ALL done on the Blackstone. @blackstoneproducts

​ @thehungryhussey 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! #steakandcheesebagelsandwich #blackstone #blackstonerecipe #blackstonegriddle #griddlecooking #outdoorcooking

@toddtoven 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.

What a fun experience cooking with your mom! 😁 📷 by @ifyougiveagirlagrill It's almost Mother's Day, so my mom and I recreated her chicken cordon bleu recipe on the Blackstone along with my grandma's lemon basil carrot recipe ❤️ @blackstoneproducts #blackstone #griddle #mothersday #chickencordonbleu #momsrecipes #grandmasrecipes

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@cjfrazier 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. #blackstonegriddle #blackstonerecipe #pineappleupsidedownpancakes #outdoorcooking #griddlecooking #blackstone

Mom's love their sloppy joes! Here is another great recipe. 📷 by @blackstone_bros Mom’s Sloppy Joes! - 1 lb. Ground beef - 1 bell pepper diced - 1 small onion diced - 1 jalapeño diced - 1 can of Manwich (because that’s how Mom did it) - Salt, pepper, garlic to taste - American cheese - Yellow mustard - Hamburger buns Brown your ground beef and sauté your veggies on your @blackstoneproducts griddle. Season the beef and combine everything. Add your can of Manwich and mix everything well. After a few minutes remove from heat and build your sloppy Joe! Mom made this at least once a month and we always looked forward to them. During the weekdays dinner was at 6:00 and we were to play outside until then as long as our homework was done 🫡. Our neighborhood was filled with same aged kids and we ruled the hood 😅. Mom always came through with so many meals that we loved and never repeated a meal that didn’t “make the cut”. Thanks Mom!! 🙏🏼 #mothersday #homecooking #sloppyjoes #weeknightmeal #thanksmom #memories #griddle #blackstoneproducts #griddlenation #griddlecrew #explorepage #GCMothersDay25

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@thervatlas cooked up his wife Stephanie’s all-time favorite camping omelette for Mother’s Day, packed with turkey bacon, feta, and fresh veggies. He kept it low and slow on the griddle for that perfect tri-fold finish, topped it with a crisscross of sriracha, and served it up with love. Here’s to all the camping moms out there—this one’s for you! Ingredients 3 Eggs Milk Butter SPG Seasoning Baby Tomatoes Baby Spinach Green Onions Turkey Bacon Feta Sriracha or hot sauce Directions 1. Start by preparing your vegetables. Slice the baby tomatoes using a serrated knife for clean cuts. Remove the stems from the baby spinach and slice the leaves into thin strips. Then, thinly slice the green onions. 2. Next, cook the turkey bacon on a griddle set to medium heat until crisp. Once cooked, stack the strips and slice them into bite-sized pieces, then set them aside. 3. In a bowl, whisk together the three eggs with a splash of milk and a dash of SPG seasoning. 4. Turn the griddle down to low heat. Add the butter to melt, then pour the egg mixture into an omelette ring to help maintain its shape. Let the eggs cook slowly until the bottom is set. 5. Once the base is firm, add the sliced baby tomatoes, baby spinach, green onions, turkey bacon pieces, and crumbled feta evenly over the eggs. Carefully fold the omelette twice to create a tri-fold. Continue cooking for another minute or two, until the inside is fully cooked and the fillings are warmed through. 6. To finish, top the omelette with a few extra slices of baby tomatoes, spinach, turkey bacon, and a sprinkle of feta. Drizzle sriracha or your preferred hot sauce in a criss-cross pattern over the top. 7. Serve hot and enjoy! #momsfavoritecampingomelette #blackstone #blackstonegriddle #blackstonerecipe #outdoorcooking #griddlecooking

This looks delicious! Thank you for sharing this story about your mom! 📷 by @dancin_in_the_kitchen While this wasn't a meal I had growing up, it is a secret my Mom and I shared once I was grown. I hold the memory so close now that she's gone. Her playful spirit shines through in this dish for me and elicits such a happy memory. My mom hosted Wednesday taco nights for my brothers and I, with our families. Often, on the crowded porch, I'd catch a glimpse of my Mama. Her face would light up with a childish grin, and her eyes began dancing with a secret. We'd sneak into the kitchen, and in the oven, she'd often have a garlic buttered lobster or shrimp. She'd giggle as she pulled it from the oven and would say, "shhhhh, our secret" 🩷 #GCMothersday25

@askchefleo answered the call for more meat with this bold pizza—a deep dish inspired by Chicago legends and loaded with an entire pound of Italian sausage. Baked to perfection in the Blackstone Leggero Pro, every bite delivers that crispy crust, gooey cheese, and rich sauce combo. Ingredients Utility pan dough (prepared in advance) 1 lb Italian sausage (loose) Neutral oil (for greasing) Part-skim mozzarella cheese, thinly sliced (¼ inch or less) All-American pizza sauce Dried oregano, to taste Freshly grated Parmigiano-Reggiano Directions 1. Preheat your pizza oven on low to reach a temperature of about 480–500°F. Let it preheat for an hour while you prepare the rest of the ingredients. 2. Line a springform pan with plastic wrap and press in the Italian sausage to create an even, compact patty. Once formed, place the pan in the fridge to help the sausage hold its shape. 3. Lightly oil your deep-dish pizza pan. Press the proofed utility pan dough into the pan, pressing it flat and evenly across the base, then up the sides to form the pizza’s walls. Let it rest while you prepare the cheese. 4. Slice the mozzarella into thin rounds, about ¼ inch thick or slightly thinner. Lay the slices across the dough so they cover the base and rise slightly up the sides. 5. Take the chilled sausage patty and flip it carefully into the pan over the cheese. Adjust it gently with your hands to fit the shape of the pan. 6. Spoon a generous amount of All-American pizza sauce over the sausage, spreading it to nearly the top edge of the meat. 7. Sprinkle a pinch of oregano over the sauce, then finish with a heavy snowfall of freshly grated Parmigiano-Reggiano across the top. 8. Place the pizza into the preheated oven and bake for about 20 minutes on low. You’ll know it’s ready when the edges are golden and crisp, the sausage pulls inward slightly, and the sauce bubbles gently. 9. Carefully remove the pizza and let it rest for a few minutes, then give it one last dusting of Parmigiano-Reggiano. Slice into thick, cheesy wedges and serve while hot. #blackstonepizzaoven #blackstonerecipe #chicagodeepdishpizza #outdoorcooking #blackstone

Share your mom's recipe to help celebrate our mother's this week! These sloppy joes look delicious! 📷 by whipitupwithwilliams These sloppy joes have been a staple at family dinners growing up. My mom’s recipe—handwritten by my grandma and shared with me—brought to life on the Blackstone. I paired them with some scalloped potatoes baked in my pizza oven—so simple and takes me back to my childhood. Cooking isn’t just about food, it’s about memories and this meal has all the nostalgia. #griddlecrew #mom #grandma #mothersdaydinner #blackstonepizzaoven #blackstonegriddle

Every mother and mother figure deserves to feel celebrated—not just for all they do, but for who they are! 🌸 This Mother’s Day, we’re giving one lucky mother/mother figure an Iron Forged 36" Griddle with Air Fryer to say thank you. How to Enter: 🌷 Like this post 🌷 Fill out the nomination form to enter your mother or a mother figure using the link in our bio 🌷 Follow our account Giveaway closes on May 10th at 11:59 pm MT. Open to 18+ US residents only, excluding Hawaii and Alaska. Winners will be announced on our verified account. Winners may be required to fill out a tax form. Giveaway open on Instagram, Facebook, & X. Full Terms & Conditions at https://blackstoneproducts.com/pages/mothers-day-terms-and-conditions #mothersdaygiveaway #blackstone #mothersday

@tayloronthemic is serving up a flavor-packed, family-friendly meal with her Salmon Crispy Rice Bowl — quick, easy, and loaded with healthy greens! The secret? A homemade sauce that ties it all together in the most delicious way. Ingredients 2 Salmon filet, skin off 1 c English cucumber, sliced 1/2 c Edamame, frozen and shelled Microwavable Jasmine Rice Low sodium soy sauce 1 tsp Chili oil 1/4 c avocado oil 1/2 tsp pepper 2 tbsp rice vinegar 2 tbsp sesame oil 1 1/2 tsp Ground ginger 2 tbsp honey 1 avocado, sliced Garnish- Green onions Directions 1. Preheat griddle to high. Add down the rice. 2. Drizzle 1 tbsp soy sauce, and a sprinkle of chili oil on top of rice and mix. Spread the rice evenly onto the griddle to allow rice to form the crust. 3. Season salmon with 1/2 tsp ginger and 1/2 tsp pepper, coat evenly. 4. Add oil and salmon to griddle. Sear on each side for about 5 minutes or until appropriate temperature is reached. 5. In a bowl, prepare the sauce. Combine 1/4 c avocado oil, 2 tbsp honey, 2 tbsp rice vinegar, 2 tbsp sesame oil, 2 tbsp soy sauce, and 1 tsp ground ginger and mix thoroughly. 6. Check on rice and flip when crispy. Continue allowing the other side of rice to crisp. Each side roughly 2-3 minutes until golden brown and crust is formed. 7. On the other side the griddle on high, let your edamame steam by adding some water. Sauté for about 1-2 minutes and take off griddle. 8. Build the base of the bowl. First add your crispy rice, cucumbers, edamame, avocado slices, and salmon on top. Drizzle desired amount of homemade sauce. Garnish with green onions, serve and enjoy! #salmoncrispyricebowl #blackstonegriddle #blackstonerecipe #outdoorcooking #griddlecooking #blackstone