Blackstone Tailgate Grill Recipes

120+ BLACKSTONE GRIDDLE RECIPES

Steps:

• Preheat Flat Top griddle to the lowest setting. Do not use any wind guards.
• Gather all of your ingredients to make this recipe.
• Separate the egg whites from the yolks and place into different containers.
• With a hand mixer, whip the egg white until a stiff peak forms for about 1 1/2 minute. Do not over mix!!
• On a preheated griddle, place a sheet of parchment paper to the flat top.
• Add all the fluffy egg white onto the parchment paper in a mound.
• Then, make a slight hole in the center of the whites to make a nest shape.
• Sprinkle the parmesan cheese and seasoning of your choice to the top of the egg white.
• Cover with a dome lid and cook for 2 minutes.
• Uncover and place the egg yolk into the center of the fluffy egg white.
• Replace the dome lid cover and cook for 2 more minutes or until the whites are starting to turn golden brown and the yolk is set.
• With a spatula, remove the cloud egg to a serving platter.
• Serve right away.

BLACKSTONE GRIDDLE STEAK

Steps:

• Preheat your Blackstone to medium-high heat. Season your steak with salt and pepper, and place on the grill.
• Don't touch it for several minutes so that it will develop a crust.
• Flip once, and let cook until a crust develops on the other side, and the steak has reached the desired temperature.
• If your steak is particularly thick, like the one pictured here, you'll want to sear the sides as well. If it is extra thick and also attached to the bone, like a tomahawk or cowboy ribeye, you'll want to reduce the heat to medium-low and cook the steak with a dome or cover over it to ensure even cooking.
• Season your meat and place it on a smoker at 180°-200°. Let the steak reverse sear for about an hour, or until the internal temperature reaches about 120°.
• Remove from the pellet grill or smoker, and place onto a preheated flat top griddle at medium-high to high heat. Let sear for 2-3 minutes per side to develop a crust.