26+ Mouthwatering Summer Blackstone Recipes Perfect Dishes for Grilling All Season Long

When the warm weather hits, there’s nothing quite like gathering around the grill with family and friends, enjoying delicious food cooked to perfection.

Whether you’re a seasoned griddle pro or just starting to experiment with your Blackstone griddle, summer is the perfect time to get creative in the kitchen.

From sizzling steaks to fresh, vibrant veggies and tropical-inspired dishes, the Blackstone griddle offers endless possibilities for grilling up your favorite summer meals.

In this post, we’ve rounded up 26+ summer Blackstone recipes that will elevate your BBQ game and add variety to your outdoor cooking.

Whether you’re hosting a cookout or looking for quick weeknight dinners, these recipes are sure to impress.

26+ Mouthwatering Summer Blackstone Recipes Perfect Dishes for Grilling All Season Long

With these 26+ summer Blackstone recipes, you have everything you need to turn your griddle into a summer cooking powerhouse.

From juicy burgers and crispy fries to fresh seafood and veggie-packed dishes, your Blackstone griddle can handle it all.

These recipes are designed to be easy to prepare, bursting with flavor, and perfect for sharing with loved ones on sunny days.

So fire up the griddle, gather your ingredients, and start grilling your way through summer with these delicious and versatile recipes.

Blackstone Grilled Shrimp Tacos with Mango Slaw

Bring the flavor of the coast to your backyard with these vibrant grilled shrimp tacos.

The juicy, smoky shrimp are perfectly complemented by a fresh, tangy mango slaw, all nestled in a warm tortilla. This recipe is light, zesty, and perfect for hot summer days.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp chili powder
• ½ tsp garlic powder
• Salt and pepper to taste
• 8 small flour or corn tortillas

Mango Slaw:

• 1 ripe mango, julienned
• 1 cup shredded red cabbage
• ¼ cup chopped cilantro
• 1 tbsp lime juice
• 1 tbsp honey
• Salt to taste

Instructions:

1. Preheat your Blackstone griddle to medium-high heat.
2. In a bowl, toss the shrimp with olive oil, paprika, chili powder, garlic powder, salt, and pepper.
3. Combine mango, cabbage, cilantro, lime juice, honey, and salt in another bowl. Let it sit to marinate.
4. Grill the shrimp on the Blackstone for 2-3 minutes per side or until opaque and slightly charred.
5. Warm the tortillas on the griddle for 30 seconds per side.
6. Assemble tacos by adding shrimp and topping with mango slaw.

Taco Tuesday just got an upgrade! These shrimp tacos are light enough for the heat but still packed with bold, summery flavor.

They’re a surefire hit whether you’re feeding the family or entertaining friends with margaritas on the patio.

Blackstone BBQ Chicken Flatbread Pizza

This BBQ chicken flatbread pizza is a quick and easy summer meal made entirely on the griddle.

With crispy flatbread, smoky chicken, tangy barbecue sauce, and gooey cheese, it’s the perfect combination of convenience and indulgence.

Ingredients:

• 2 pre-cooked flatbreads or naan
• 1 cup cooked, shredded chicken (grilled or rotisserie)
• ½ cup barbecue sauce
• 1 cup shredded mozzarella cheese
• ½ red onion, thinly sliced
• ¼ cup chopped fresh cilantro
• Olive oil for brushing

Instructions:

1. Preheat the Blackstone griddle to medium-low heat.
2. Toss the shredded chicken with half the barbecue sauce.
3. Brush both sides of the flatbreads with olive oil and place them on the griddle until lightly toasted (1-2 minutes).
4. Flip and immediately top each flatbread with barbecue sauce, chicken, mozzarella, and red onion.
5. Cover with a dome lid or aluminum foil to help the cheese melt. Cook for 4-6 minutes until the bottom is crispy and cheese is melted.
6. Remove and top with fresh cilantro before slicing.

This BBQ chicken flatbread is great when you don’t want to turn on the oven but still want something comforting and hearty.

It brings all the flavor of a pizza night without the fuss—and the smoky char from the griddle makes it extra special.

Blackstone Griddle Street Corn Fritters

These crispy, golden street corn fritters take all the flavor of Mexican elote and turn it into an easy-to-share appetizer or side.

They’re crunchy on the outside, tender inside, and bursting with corn, cheese, and spice—a great way to make use of sweet summer corn.

Ingredients:

• 2 cups fresh corn kernels (about 3 ears)
• ½ cup crumbled cotija or feta cheese
• ¼ cup chopped green onions
• ¼ cup chopped cilantro
• 2 eggs
• ½ cup flour
• ½ tsp smoked paprika
• ½ tsp garlic powder
• Salt and pepper to taste
• Oil for griddle

Optional Sauce:

• ¼ cup mayo
• 1 tbsp lime juice
• ½ tsp chili powder

Instructions:

1. In a large bowl, combine corn, cheese, green onions, cilantro, eggs, flour, paprika, garlic powder, salt, and pepper. Mix until well combined.
2. Preheat the Blackstone griddle to medium heat and drizzle with oil.
3. Spoon batter onto the griddle in small mounds, flattening slightly into discs.
4. Cook 3-4 minutes per side until golden and crispy.
5. Mix mayo, lime juice, and chili powder for a dipping sauce.
6. Serve fritters hot with the optional sauce on the side.

These fritters are a crowd-pleaser—crispy, cheesy, and packed with summer flavor.

They make an amazing starter for any cookout or a fun twist on the usual corn side dish. Plus, they’re easy to batch cook on a hot griddle and serve fresh to your guests.

Blackstone Grilled Veggie Skewers with Lemon Herb Marinade

These vibrant grilled veggie skewers are a perfect side dish or a light meal option.

The tangy lemon herb marinade elevates the natural sweetness of the vegetables, creating a smoky, savory treat that’s ideal for a summer BBQ.

Ingredients:

• 1 zucchini, sliced into thick rounds
• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 red onion, cut into chunks
• 8 oz mushrooms, halved
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp dried oregano
• 1 tsp garlic powder
• Salt and pepper to taste
• Skewers (wooden or metal)

Instructions:

1. Preheat the Blackstone griddle to medium heat.
2. In a bowl, mix olive oil, lemon juice, oregano, garlic powder, salt, and pepper.
3. Thread the vegetables onto the skewers, alternating between zucchini, peppers, onion, and mushrooms.
4. Brush the skewers with the lemon herb marinade.
5. Grill the skewers on the griddle for 4-5 minutes per side until vegetables are charred and tender.
6. Serve warm, garnished with fresh herbs if desired.

These veggie skewers are perfect for grilling when you want something light but full of flavor.

The smoky, caramelized veggies paired with the bright, zesty marinade make for a refreshing summer dish. You can easily make these a main course or serve them as a delightful side.

Blackstone Grilled Chicken Caesar Wraps

A fresh take on the classic Caesar salad, these wraps combine smoky grilled chicken, crisp romaine, and a creamy Caesar dressing, all wrapped up in a soft tortilla.

They’re easy to assemble and perfect for a quick lunch or dinner during summer cookouts.

Ingredients:

• 2 chicken breasts
• 4 large flour tortillas
• 1 cup romaine lettuce, chopped
• ¼ cup grated Parmesan cheese
• ¼ cup Caesar dressing (store-bought or homemade)
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the Blackstone griddle to medium-high heat.
2. Rub chicken breasts with olive oil, salt, and pepper.
3. Grill the chicken on the griddle for 5-6 minutes per side, until fully cooked and juices run clear. Remove and let it rest for a few minutes before slicing thinly.
4. In a bowl, toss chopped lettuce with Caesar dressing and Parmesan cheese.
5. Lay out tortillas and fill with a few slices of grilled chicken and a generous amount of Caesar salad.
6. Roll up the wraps tightly and cut in half for serving.

These chicken Caesar wraps are a fun, portable way to enjoy a traditional Caesar salad.

The grilled chicken adds a smoky depth of flavor, while the cool, crisp lettuce and creamy dressing offer the perfect balance. They’re a great option for a summer picnic or an easy dinner after a long day.

Blackstone Griddled Shrimp and Sausage Skillet

A flavor-packed, one-pan dish, this shrimp and sausage skillet brings together smoky sausage and juicy shrimp in a savory blend of spices and vegetables.

It’s the ultimate Blackstone recipe for a hearty and satisfying summer meal with minimal cleanup.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 lb smoked sausage, sliced
• 1 bell pepper, diced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tsp paprika
• 1 tsp dried thyme
• 1 tsp cumin
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your Blackstone griddle to medium-high heat and drizzle with olive oil.
2. Add the sliced sausage to the griddle and cook for about 5 minutes until browned and crispy.
3. Add the diced bell pepper, onion, and garlic to the griddle. Cook for 3-4 minutes until softened.
4. Sprinkle paprika, thyme, cumin, salt, and pepper over the sausage and vegetables, stirring to combine.
5. Add the shrimp to the griddle and cook for 2-3 minutes per side until pink and opaque.
6. Toss everything together, then garnish with fresh parsley before serving.

This shrimp and sausage skillet is the perfect blend of smoky, savory, and spicy.

The Blackstone griddle gives the dish a lovely char while maintaining the juiciness of the shrimp and sausage. It’s great for feeding a crowd or when you’re craving a flavorful, easy-to-make dish for a summer dinner.

Blackstone Grilled Lemon Garlic Salmon

This light yet flavorful grilled lemon garlic salmon is the perfect summer dish.

The smoky char from the griddle complements the rich, flaky fish, while the lemon and garlic infuse it with fresh, aromatic flavors. Serve it with a side of roasted veggies or a simple salad for a complete meal.

Ingredients:

• 4 salmon fillets
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 lemon (zested and juiced)
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the Blackstone griddle to medium heat.
2. In a small bowl, mix olive oil, garlic, lemon zest, lemon juice, oregano, salt, and pepper.
3. Brush the salmon fillets with the lemon garlic mixture.
4. Place the salmon fillets on the griddle, skin-side down. Cook for 4-5 minutes on each side until the salmon is cooked through and easily flakes with a fork.
5. Garnish with fresh parsley and serve immediately.

This grilled salmon is simple yet bursting with flavor, making it the perfect dish for a summer evening.

The citrusy, garlicky marinade enhances the natural richness of the fish, while the griddle ensures a perfect char on the outside. It’s light, healthy, and delicious!

Blackstone Grilled Philly Cheesesteak Sandwiches

Indulge in the classic Philly cheesesteak with a summer twist.

This griddled version uses thinly sliced beef, sautéed onions, and melted cheese for an irresistible sandwich. Perfect for feeding a crowd or a hearty lunch, these sandwiches are full of savory, comforting flavors.

Ingredients:

• 1 lb ribeye steak, thinly sliced
• 1 tbsp olive oil
• 1 large onion, thinly sliced
• 2 green bell peppers, thinly sliced
• 4 hoagie rolls
• 8 oz provolone cheese or American cheese, sliced
• Salt and pepper to taste

Instructions:

1. Preheat the Blackstone griddle to medium-high heat.
2. Add olive oil to the griddle, then sauté the onions and bell peppers for 4-5 minutes, until softened and caramelized. Set aside.
3. Season the ribeye steak with salt and pepper, then cook it on the griddle for 2-3 minutes until browned and cooked through.
4. Combine the steak with the onions and peppers, mixing them together.
5. Divide the steak mixture among the hoagie rolls, then top each sandwich with cheese slices.
6. Cover the sandwiches with a dome lid or foil to melt the cheese (about 2-3 minutes).
7. Serve hot and enjoy!

These Philly cheesesteaks are perfectly griddled with crispy edges and gooey melted cheese.

The combination of savory steak, sweet peppers, and onions makes for a satisfying and hearty meal that’s perfect for a summer lunch or dinner.

Blackstone Griddled Breakfast Hash

This Blackstone griddled breakfast hash is the ultimate one-pan meal for a lazy summer morning.

Packed with crispy potatoes, sausage, peppers, onions, and eggs, this dish is hearty and filling—perfect for brunch or an indulgent breakfast with a cup of coffee.

Ingredients:

• 3 medium potatoes, diced
• 1 lb breakfast sausage, crumbled
• 1 bell pepper, diced
• 1 onion, diced
• 2 tbsp olive oil
• 4 large eggs
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the Blackstone griddle to medium heat.
2. Drizzle the griddle with olive oil, then add the diced potatoes. Cook for 5-7 minutes, turning occasionally until they start to get crispy and golden brown.
3. Add the crumbled sausage to the griddle and cook, stirring occasionally, until browned and cooked through.
4. Add the diced bell pepper and onion to the griddle and cook for another 3-4 minutes, until softened.
5. Create small wells in the hash and crack the eggs into each well. Cover with a dome lid and cook for 3-4 minutes, or until the eggs are cooked to your liking.
6. Season with salt and pepper, garnish with fresh parsley, and serve hot.

This breakfast hash is a filling and flavorful way to start your day.

The combination of crispy potatoes, savory sausage, and eggs cooked just the right way makes for a satisfying, easy breakfast or brunch. Plus, cooking everything on the griddle means you can feed the whole family in one go!

Blackstone Grilled Veggie Quesadillas

These vegetable quesadillas are the perfect combination of fresh, grilled veggies and melty cheese, all packed inside a crispy tortilla.

It’s a quick, healthy, and flavorful option for a summer lunch or dinner, especially when paired with a side of salsa and guacamole.

Ingredients:

• 2 large flour tortillas
• 1 zucchini, sliced thin
• 1 bell pepper (red or green), sliced thin
• 1 red onion, sliced thin
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 tbsp olive oil
• ½ tsp cumin
• ½ tsp chili powder
• Salt and pepper to taste
• Salsa and guacamole for serving

Instructions:

1. Preheat the Blackstone griddle to medium heat and drizzle with olive oil.
2. Toss the zucchini, bell pepper, and onion with cumin, chili powder, salt, and pepper. Grill the vegetables on the griddle for 4-5 minutes, stirring occasionally, until they are softened and slightly charred.
3. Remove the vegetables from the griddle and set them aside. Place a tortilla on the griddle and sprinkle half of the cheese evenly over the surface.
4. Layer the grilled vegetables over the cheese, then top with the remaining cheese. Place the second tortilla on top.
5. Cook the quesadilla for 2-3 minutes on each side, pressing down gently to help it crisp up, until the cheese is melted and the tortillas are golden brown.
6. Remove from the griddle, cut into wedges, and serve with salsa and guacamole.

These quesadillas are a great vegetarian option that still packs a ton of flavor.

The grilled veggies bring a smoky depth to the dish, while the cheese creates that perfect meltiness. Whether as a quick meal or a crowd-pleasing appetizer, these quesadillas are a winner.

Blackstone Griddled Fish Tacos with Cilantro Lime Sauce

These light and fresh fish tacos are perfect for summer, offering crispy fish with a refreshing cilantro-lime sauce.

They’re simple to make and filled with flavor—ideal for taco nights or beach-inspired backyard meals.

Ingredients:

• 1 lb white fish fillets (such as tilapia, cod, or mahi-mahi)
• 1 tbsp olive oil
• 1 tsp paprika
• ½ tsp garlic powder
• ½ tsp cumin
• Salt and pepper to taste
• 8 small soft corn tortillas

Cilantro Lime Sauce:

• ½ cup sour cream
• 2 tbsp mayonnaise
• 1 tbsp lime juice
• ¼ cup fresh cilantro, chopped
• Salt to taste

Instructions:

1. Preheat the Blackstone griddle to medium-high heat.
2. Season the fish fillets with olive oil, paprika, garlic powder, cumin, salt, and pepper.
3. Grill the fish on the griddle for about 2-3 minutes per side, or until it flakes easily with a fork and is fully cooked.
4. While the fish is cooking, combine sour cream, mayonnaise, lime juice, cilantro, and salt in a small bowl to make the cilantro lime sauce.
5. Warm the tortillas on the griddle for about 30 seconds per side.
6. To assemble the tacos, place a piece of fish on each tortilla and drizzle with the cilantro lime sauce.
7. Garnish with extra cilantro, lime wedges, and any other toppings you desire (such as slaw or avocado).

These fish tacos are the ultimate summer dish, offering fresh, light flavors with a little bit of smoky char from the griddle.

The cilantro-lime sauce adds the perfect creamy, tangy kick, making these tacos an unforgettable treat!

Blackstone Grilled Caprese Chicken

A twist on the classic Caprese salad, this grilled chicken version is perfect for a summer dinner.

Topped with fresh mozzarella, tomatoes, basil, and a drizzle of balsamic glaze, this dish is packed with fresh, vibrant flavors that scream summer.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 tsp Italian seasoning
• Salt and pepper to taste
• 8 oz fresh mozzarella, sliced
• 1 large tomato, sliced
• ¼ cup fresh basil leaves
• 2 tbsp balsamic glaze

Instructions:

1. Preheat the Blackstone griddle to medium-high heat.
2. Rub the chicken breasts with olive oil, Italian seasoning, salt, and pepper.
3. Grill the chicken on the griddle for 6-7 minutes per side, or until the chicken reaches an internal temperature of 165°F and is cooked through.
4. In the last 2 minutes of cooking, place slices of mozzarella on each chicken breast and cover with a dome lid to melt the cheese.
5. Once the chicken is cooked and the cheese is melted, remove from the griddle.
6. Top each chicken breast with fresh tomato slices, basil leaves, and a drizzle of balsamic glaze before serving.

This Caprese chicken is fresh, light, and packed with delicious flavors.

The grilled chicken serves as the perfect base for the creamy mozzarella, juicy tomatoes, and fragrant basil, while the balsamic glaze adds a sweet and tangy finish. It’s an elegant yet easy meal for a summer evening.

Blackstone Grilled Pineapple Chicken Skewers

These sweet and savory grilled pineapple chicken skewers are perfect for summer cookouts.

The combination of juicy chicken, caramelized pineapple, and a tangy marinade creates a flavor explosion that’s sure to be a hit at your next BBQ or outdoor gathering.

Ingredients:

• 2 lbs boneless, skinless chicken breast, cut into 1-inch cubes
• 1 large pineapple, peeled and cut into chunks
• 2 tbsp olive oil
• 1 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp lime juice
• 1 tsp ground ginger
• Salt and pepper to taste
• Skewers (wooden or metal)

Instructions:

1. Preheat your Blackstone griddle to medium-high heat.
2. In a bowl, whisk together olive oil, soy sauce, honey, lime juice, ginger, salt, and pepper to make the marinade.
3. Thread the chicken and pineapple chunks onto the skewers, alternating between pieces of chicken and pineapple.
4. Brush the skewers with the marinade, ensuring they are well coated.
5. Grill the skewers on the griddle for about 4-5 minutes per side, turning occasionally, until the chicken is fully cooked and the pineapple has caramelized.
6. Serve hot with extra lime wedges for a fresh citrus kick.

These grilled chicken skewers are bursting with tropical flavor, and the combination of pineapple’s sweetness and savory chicken is a perfect match.

They’re great for summer dinners or as a fun appetizer for your next party!

Blackstone Griddled Sweet Potato Fries

Sweet potato fries are a beloved summer side dish, and these griddled versions are crispy on the outside, tender on the inside, and full of flavor.

Perfect for serving alongside burgers, grilled meats, or as a snack with dipping sauce.

Ingredients:

• 2 large sweet potatoes, peeled and cut into fries
• 2 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp cinnamon
• Salt and pepper to taste
• Optional: honey for drizzling

Instructions:

1. Preheat your Blackstone griddle to medium heat.
2. In a bowl, toss the sweet potato fries with olive oil, smoked paprika, garlic powder, cinnamon, salt, and pepper until evenly coated.
3. Place the fries on the griddle in a single layer and cook for about 4-5 minutes per side, flipping occasionally, until they are golden brown and crispy.
4. Remove from the griddle and serve hot, optionally drizzling with a bit of honey for a sweet touch.

These sweet potato fries are the perfect balance of savory and sweet, with the cinnamon adding a nice depth of flavor.

Griddled to perfection, they offer a slightly crispy exterior and a soft, tender inside, making them a must-try summer side!

Blackstone Griddled Bacon-Wrapped Asparagus

This simple yet flavorful dish takes the classic bacon-wrapped asparagus and gives it a griddled twist.

The bacon crisps up beautifully on the griddle while the asparagus stays tender and flavorful—perfect for a summer side or light appetizer.

Ingredients:

• 1 bunch of fresh asparagus, trimmed
• 12 slices of bacon
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the Blackstone griddle to medium heat.
2. Wrap each asparagus spear with a slice of bacon, securing the ends with toothpicks if necessary.
3. Drizzle the griddle with a bit of olive oil to prevent sticking.
4. Place the bacon-wrapped asparagus on the griddle and cook for about 5-7 minutes per side, turning occasionally, until the bacon is crispy and the asparagus is tender.
5. Remove from the griddle and season with salt and pepper to taste.

This bacon-wrapped asparagus is a crowd-pleasing, savory side dish that combines smoky bacon and fresh asparagus for an irresistible combination.

The griddle adds a wonderful crisp to the bacon while cooking the asparagus to perfection.

Blackstone Grilled Shrimp Tacos with Mango Salsa

These shrimp tacos are full of tropical flavors, featuring juicy shrimp paired with a fresh and vibrant mango salsa.

They’re perfect for a summer evening meal or a fun taco night with friends and family.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 tsp chili powder
• ½ tsp cumin
• 1 lime, juiced
• Salt and pepper to taste
• 8 small soft corn tortillas

Mango Salsa:

• 1 ripe mango, diced
• 1 small red onion, finely diced
• 1 jalapeño, seeded and minced
• ¼ cup fresh cilantro, chopped
• 1 tbsp lime juice
• Salt to taste

Instructions:

1. Preheat the Blackstone griddle to medium-high heat.
2. In a bowl, toss the shrimp with olive oil, chili powder, cumin, lime juice, salt, and pepper.
3. Grill the shrimp on the griddle for 2-3 minutes per side until they turn pink and are cooked through.
4. While the shrimp cooks, mix together the mango, red onion, jalapeño, cilantro, lime juice, and salt to make the salsa.
5. Warm the tortillas on the griddle for 30 seconds per side.
6. To assemble, place a few shrimp on each tortilla and top with a generous spoonful of mango salsa. Serve immediately.

These shrimp tacos are fresh, light, and packed with tropical sweetness from the mango salsa.

The smoky shrimp and bright salsa pair perfectly with the soft tortillas, making these tacos a perfect dish for a hot summer day!

Blackstone Grilled BBQ Chicken Drumsticks

These BBQ chicken drumsticks are a summer staple!

The griddle gives the chicken a crispy, caramelized skin while keeping the meat tender and juicy on the inside. Coated with your favorite BBQ sauce, this dish is simple yet incredibly flavorful.

Ingredients:

• 10 chicken drumsticks
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• Salt and pepper to taste
• 1 cup BBQ sauce (store-bought or homemade)

Instructions:

1. Preheat the Blackstone griddle to medium heat.
2. Rub the chicken drumsticks with olive oil, smoked paprika, garlic powder, salt, and pepper.
3. Grill the drumsticks on the griddle for about 5-6 minutes per side, turning occasionally, until the skin is crispy and the chicken is cooked through (internal temperature should reach 165°F).
4. During the last few minutes of cooking, brush the drumsticks with BBQ sauce and continue to grill, allowing the sauce to caramelize.
5. Remove from the griddle, let rest for a few minutes, and serve hot.

These BBQ chicken drumsticks are the ultimate comfort food for summer, with the smoky, tangy flavor from the BBQ sauce making them irresistible.

They’re perfect for a casual dinner or a summer cookout with friends.

Blackstone Griddled Grilled Cheese with Tomato Soup Dip

A fun and elevated twist on a classic grilled cheese, this version is served with a side of rich, creamy tomato soup for dipping.

It’s comfort food at its best, ideal for cooler summer evenings or when you just want something indulgent.

Ingredients:

• 4 slices of thick bread (sourdough or your choice)
• 8 slices of cheddar cheese
• 2 tbsp butter, softened
• 1 cup canned tomato soup (or homemade)
• 1 tsp dried basil
• Salt and pepper to taste

Instructions:

1. Preheat the Blackstone griddle to medium heat.
2. Butter one side of each slice of bread. Place 4 slices of bread butter-side down on the griddle.
3. Layer 2 slices of cheese on each piece of bread. Top with the remaining slices of bread, butter-side up.
4. Grill the sandwiches for about 3-4 minutes per side until golden brown and crispy, flipping carefully to avoid spilling the cheese.
5. While the grilled cheese cooks, heat the tomato soup in a small saucepan on the stove and season with basil, salt, and pepper.
6. Once the sandwiches are ready, serve with a small bowl of tomato soup for dipping.

This grilled cheese with tomato soup dip is a nostalgic dish with a gourmet twist.

The crispy, buttery bread and gooey cheese are made even better by dipping them into the warm, tangy soup. It’s the ultimate comfort food for a cozy, satisfying meal.

Blackstone Grilled Chicken Caesar Wraps

These grilled chicken Caesar wraps are a fresh and satisfying meal that combines the smoky flavor of grilled chicken with the creamy tang of Caesar dressing, all wrapped up in a warm tortilla.

They make for an easy lunch, dinner, or even a picnic option for summer outings.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• Salt and pepper to taste
• 4 large flour tortillas
• 1 cup Romaine lettuce, chopped
• ½ cup grated Parmesan cheese
• ¼ cup Caesar dressing

Instructions:

1. Preheat your Blackstone griddle to medium-high heat.
2. Rub the chicken breasts with olive oil, garlic powder, onion powder, oregano, salt, and pepper.
3. Grill the chicken on the griddle for 5-7 minutes per side, or until the internal temperature reaches 165°F and the chicken is cooked through.
4. While the chicken cooks, warm the tortillas on the griddle for about 30 seconds per side.
5. Once the chicken is done, slice it into thin strips.
6. To assemble the wraps, spread Caesar dressing on each tortilla, top with chopped lettuce, grilled chicken strips, and Parmesan cheese.
7. Roll up the tortillas tightly and serve.

These wraps are light, flavorful, and the perfect handheld meal.

The grilled chicken gives a smoky depth, while the Caesar dressing adds creaminess, and the crisp lettuce provides a fresh crunch. A great option for a summer picnic or an easy weeknight dinner!

Blackstone Grilled Shrimp and Veggie Skewers

These shrimp and veggie skewers are a colorful, flavorful option for your summer grill.

The shrimp cooks quickly and pairs perfectly with the smoky charred vegetables, making them a great choice for BBQs, family dinners, or meal prep for the week.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 red bell pepper, cut into chunks
• 1 zucchini, cut into rounds
• 1 red onion, cut into chunks
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp paprika
• ½ tsp garlic powder
• Salt and pepper to taste
• Wooden or metal skewers

Instructions:

1. Preheat the Blackstone griddle to medium-high heat.
2. In a bowl, toss the shrimp with olive oil, lemon juice, paprika, garlic powder, salt, and pepper.
3. Thread the shrimp and veggies onto the skewers, alternating between shrimp and vegetables.
4. Grill the skewers on the griddle for 2-3 minutes per side until the shrimp turns pink and opaque, and the vegetables are tender and slightly charred.
5. Remove from the griddle and serve hot.

These shrimp and veggie skewers are packed with vibrant colors and flavors.

The griddle adds a delicious smoky finish to the shrimp and vegetables, while the lemon juice brightens up the whole dish. A perfect summer dinner or BBQ dish that’s both healthy and full of flavor.

Blackstone Griddled Breakfast Burrito

This hearty and flavorful breakfast burrito is perfect for starting your day off right.

Packed with scrambled eggs, crispy bacon, and cheese, all wrapped in a warm tortilla, it’s a satisfying breakfast or brunch option that’s quick to prepare on the Blackstone griddle.

Ingredients:

• 6 large eggs
• 4 slices of bacon, cooked and crumbled
• 1 cup shredded cheddar cheese
• 1 tbsp olive oil
• 4 large flour tortillas
• ¼ cup salsa
• Salt and pepper to taste

Instructions:

1. Preheat the Blackstone griddle to medium heat.
2. Crack the eggs into a bowl, season with salt and pepper, and whisk until fully combined.
3. Drizzle the griddle with olive oil and pour the eggs onto the griddle. Scramble the eggs until fully cooked and set aside.
4. Warm the tortillas on the griddle for about 30 seconds per side.
5. Once the tortillas are warm, place a spoonful of scrambled eggs in the center of each tortilla, then top with crumbled bacon, shredded cheddar cheese, and a spoonful of salsa.
6. Roll up the tortillas tightly to form burritos, then return them to the griddle to toast the outside for 1-2 minutes until crispy.
7. Serve immediately.

These breakfast burritos are a crowd-pleasing way to enjoy a hearty breakfast.

The crispy bacon and melty cheese add richness, while the scrambled eggs provide a fluffy base, making this an all-around satisfying dish. Perfect for lazy mornings or feeding a hungry crowd!

Blackstone Grilled Veggie Fajitas

These veggie fajitas are the perfect balance of smoky grilled vegetables and zesty seasonings.

With bell peppers, onions, and zucchini, these fajitas are a healthy, plant-based meal that’s both colorful and full of flavor. Great for vegetarians or anyone looking for a lighter, yet satisfying, meal.

Ingredients:

• 2 bell peppers, sliced into strips (red, yellow, or green)
• 1 zucchini, sliced into rounds
• 1 large onion, sliced into strips
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp cumin
• ½ tsp garlic powder
• 1 tsp lime juice
• Salt and pepper to taste
• 8 small flour tortillas
• Optional toppings: sour cream, guacamole, salsa, cilantro

Instructions:

1. Preheat the Blackstone griddle to medium-high heat.
2. In a large bowl, toss the sliced vegetables with olive oil, chili powder, cumin, garlic powder, lime juice, salt, and pepper.
3. Grill the vegetables on the griddle, stirring occasionally, for about 8-10 minutes, until they are tender and slightly charred.
4. Warm the tortillas on the griddle for 30 seconds per side.
5. To assemble the fajitas, place the grilled vegetables in the center of each tortilla, and top with your favorite toppings like sour cream, guacamole, or salsa.

These veggie fajitas are quick, healthy, and full of vibrant flavors.

The smoky vegetables combined with the zesty seasoning create a perfect summer meal that’s light but satisfying.

Blackstone Grilled Portobello Mushroom Burgers

Portobello mushroom burgers are a great vegetarian alternative to the classic beef burger, offering a rich, meaty texture with a smoky grilled flavor.

These burgers are topped with all your favorite fixings, making them a hearty, satisfying meal without any meat.

Ingredients:

• 4 large Portobello mushroom caps, cleaned and stems removed
• 2 tbsp balsamic vinegar
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried oregano
• Salt and pepper to taste
• 4 burger buns
• Lettuce, tomato, onion, and cheese (optional)
• 1 tbsp mayonnaise or aioli (optional)

Instructions:

1. Preheat the Blackstone griddle to medium heat.
2. In a small bowl, mix together balsamic vinegar, olive oil, garlic powder, oregano, salt, and pepper.
3. Brush the mushroom caps with the marinade, making sure they are well coated.
4. Grill the mushrooms on the griddle for 5-7 minutes per side, or until they are tender and juicy.
5. Toast the burger buns on the griddle for 1-2 minutes until golden brown.
6. Assemble the burgers by placing the grilled mushrooms on the buns, then top with lettuce, tomato, onion, cheese, and mayonnaise or aioli if desired.

These Portobello mushroom burgers are a delicious, meaty alternative to traditional beef burgers.

They’re hearty, flavorful, and perfect for a vegetarian BBQ or for anyone looking for a lighter burger option.

Blackstone Grilled Steak Frites

A classic French bistro dish, steak frites is a perfect summer meal that combines a juicy steak with crispy fries.

The Blackstone griddle gives you the ideal cooking surface to create both the perfect steak and fries with minimal fuss.

Ingredients:

• 2 ribeye or flank steaks (or your preferred cut)
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp thyme
• Salt and pepper to taste
• 2 large russet potatoes, cut into fries
• 1 tbsp vegetable oil for the fries
• Optional: fresh parsley for garnish

Instructions:

1. Preheat the Blackstone griddle to medium-high heat.
2. Toss the cut potatoes with vegetable oil, salt, and pepper. Grill the fries on the griddle for about 10-12 minutes, flipping occasionally, until crispy and golden brown. Set them aside and cover to keep warm.
3. While the fries cook, rub the steaks with olive oil, garlic powder, thyme, salt, and pepper.
4. Grill the steaks for about 4-5 minutes per side for medium-rare, or longer depending on your preferred doneness.
5. Remove the steaks from the griddle and let them rest for a few minutes.
6. Serve the steaks alongside the crispy fries, garnished with fresh parsley if desired.

Steak frites is a simple yet indulgent dish that’s perfect for a summer dinner.

The smoky grilled steak paired with crispy, golden fries creates a meal that’s sure to impress, without requiring too much prep work.