12 Blackstone Camping Recipes & Griddle Ideas to Try
Anyone can throw a hot dog on a griddle. But your Blackstone can do so much more at camp, and lately we've been collecting ideas that go past the basics. We're talking crispy cheese-skirted tacos, pressed Cubanos, and charred bulgogi bowls.
These are some of the ones on our list to try next. None of them look overly complicated. The real trick to eating this well at camp is a few minutes of prep at home. Mix your marinades and sauces, portion them into small jars or zip bags, and then the cooking at camp stays fast and simple.
Before You Cook: the camp griddle setup
A quick foundation so all of these go smoothly:
- Run two heat zones. Keep one side ripping hot for searing and one side low for holding and melting.
- Prep at home. Marinades, sauces, and spices all travel great in small jars or ziploc bags. Ideally do them at home, not at the campsite.
- Get a stable base. We set ours on the Chuk Kitchen Box so the griddle stays level and our oil, tools, and prep bowls are all within reach.
Blackstone Camping Breakfast Recipes
1. Chorizo and egg tacos with crispy cheese skirts
Why it's good: That amazing crunchy cheese edge turns a basic breakfast taco into something so much better.
Prep at home: Crumble the chorizo.
On the griddle: Cook the chorizo and eggs, then lay a small pile of shredded cheese straight on the steel. Let it bubble and crisp, press a tortilla on top, then fill with the chorizo, egg, and a squeeze of lime.
Cook time: about 15 minutes.
2. Kimchi and bacon breakfast fried rice
Why it's good: Salty, spicy, and unexpectedly great in the morning. Day-old rice is the secret, since it crisps instead of steams.
Prep at home: Mix gochujang with softened butter, and cook your rice a day ahead so it's cold.
On the griddle: Render the bacon, add chopped kimchi and a spoon of that gochujang butter, then fold in the cold rice and let it sear against the steel. Top each portion with a runny fried egg.
Cook time: about 15 minutes.
3. Loaded breakfast crunchwrap
Why it's good: Everything great about a breakfast burrito, folded into a hexagon and pressed until golden and crunchy.
Prep at home: Nothing required, though pre-cooked hash browns speed things up.
On the griddle: Layer scrambled egg, sausage, cheese, hash browns, and salsa on a large tortilla. Fold the edges over the center and press the seam side down until it seals and crisps.
Cook time: about 10 minutes prep, 8 minutes cook.
Handhelds Worth the Effort
4. Smash burger tacos
Why it's good: All the crispy-edge magic of a smash burger without the bun.
Prep at home: Mix the burger sauce.
On the griddle: Smash a ball of beef directly onto a flour tortilla and place it beef-side down on the griddle so the meat sears. Flip, melt cheese on top, then fold like a taco with onions, pickles, and burger sauce.
Cook time: about 12 minutes.
5. Pressed Cubanos
Why it's good: A proper sandwich, not a sad camp wrap. A griddle press makes it, so use one if you've got it.
Prep at home: Marinate the pork the night before.
On the griddle: Stack the pork, ham, Swiss, pickles, and mustard on a hoagie, then press it flat until the cheese melts and the bread crisps like a panini.
Cook time: about 10 minutes.
6. Banh mi-style griddled pork
Why it's good: Bright, savory, and delicious.
Prep at home: Marinate thin pork shoulder or chops in fish sauce, garlic, and a little sugar. Make your quick-pickled carrots and daikon too.
On the griddle: Sear the pork hard for caramelized edges, then pile it into a roll with the pickles, cucumber, cilantro, and mayo.
Cook time: about 12 minutes.
Blackstone Camping Dinner Ideas
7. Garlic-butter steak bites with blistered shishitos and smashed potatoes
Why it's good: A camp steakhouse plate that comes together in about fifteen minutes.
Prep at home: Parboil the potatoes.
On the griddle: Smash the potatoes flat and crisp them in butter on the low zone. Sear cubed steak with garlic butter on the hot zone, and blister a handful of shishito peppers alongside.
Cook time: about 15 minutes.
8. Beef bulgogi rice bowls
Why it's good: Simple but restaurant-good. Thin ribeye caramelizes fast and hard on the flat-top.
Prep at home: Marinate thin-sliced ribeye in soy and sesame.
On the griddle: Sear the beef, char some scallions, and serve over rice. Drizzle the extra marinade reduced into a glaze, then top with sesame seeds.
Cook time: about 10 minutes.
9. Blackstone pad see ew
Why it's good: Wide rice noodles are made for a flat-top. The big surface lets them char and pick up that smoky flavor.
Prep at home: Mix the sauce and soak the noodles.
On the griddle: Toss the soaked noodles with dark soy, chicken or tofu, egg, and Chinese broccoli. Let them sit long enough to catch a little color.
Cook time: about 12 minutes.
10. Soy-maple glazed salmon with blistered green beans
Why it's good: Feels fancy, takes ten minutes.
Prep at home: Whisk the glaze.
On the griddle: Sear the salmon skin-side down until crisp, then brush on the soy-maple glaze so it lacquers as it hits the heat. Blister green beans with garlic and sesame on the side.
Cook time: about 10 minutes.
Sweet Finishes
11. Griddled pound cake with bourbon-butter peaches
Why it's good: Store-bought pound cake goes restaurant-level with about ten minutes of effort.
Prep at home: Nothing required.
On the griddle: Slice the pound cake and toast it in butter until golden. Griddle halved peaches (canned work in a pinch) in brown butter, brown sugar, and a splash of bourbon until jammy. Spoon over the cake with a dollop of mascarpone.
Cook time: about 10 minutes.
12. Brown-butter s'mores quesadilla
Why it's good: The grown-up s'more. Salt and nutty butter take it from a kid snack to something so much more.
Prep at home: Nothing required.
On the griddle: Fold chocolate and marshmallow in a tortilla and griddle it in brown butter until crackly. Finish with flaky sea salt.
Cook time: about 5 minutes.
Blackstone Griddle Tips for Camp
- Keep those two zones going. Sear hot, hold and melt low.
- Oil thin, oil often. A high-smoke-point oil prevents sticking and builds your seasoning.
- Block the wind. A griddle loses heat fast in a breeze, which is another reason we keep ours tucked behind the Kitchen Box's lid to block the wind.
- Keep water handy. A squeeze bottle lets you steam-clean between courses.
FAQ
Can you use a Blackstone while camping?
Yes. It runs on the same propane bottles as most camp stoves, or a larger tank with an adapter, and it's one of the most versatile cooktops you can bring.
How much propane do I need?
Figure one to two 1 lb bottles for a weekend of cooking, and a little extra if you're doing all three meals each day on it.
Can I cook a whole meal on one griddle?
That's the whole point. With two heat zones, you can cook proteins, sides, and even dessert on the same surface, side by side.
Whatever you cook, a good flat-top meal is even better when your setup isn't fighting you. The Chuk Kitchen Box gives your griddle a level, wind-sheltered home and keeps everything organized, so you can spend less time hunting for the spatula and more time eating well at camp.