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Bruce Mitchell is bringing back a breakfast favorite from his childhood with his grandma’s Egg in a Hole French toast, served with sausage and plenty of sweet maple flavor. Rain or shine, this classic breakfast proves some family recipes are too good to change.

Watch the full video on our YouTube channel.

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Jess_Ferrin is serving up the ultimate game day snack with this Blooming Onion Dip, loaded with caramelized onions, plenty of cheese, and crispy fried onions on top. 🧅 Made right on the Blackstone pellet grill, it gets perfectly melty and bubbly. Grab the kettle chips and dig in!

Ingredients
2 large sweet onions, diced
4 tbsp butter
1 (8 oz) block cream cheese, softened
½ cup mayonnaise
1 cup sour cream
1 cup sharp cheddar cheese, shredded and divided
½ cup Parmesan cheese, shredded
1 tsp prepared horseradish
1 tsp Worcestershire sauce
Blackstone Steak House Seasoning, to taste
¼ tsp smoked paprika
Crispy fried onions, to taste
Kettle chips, for serving

Directions
1. Preheat your pellet grill to 350°F. Place a cast iron skillet inside while the grill preheats.

2. Once the grill reaches temperature, add the butter to the skillet and allow it to melt. Add the diced onions and sauté until soft and translucent.

3. Remove the skillet from the grill. Add the cream cheese, mayonnaise, sour cream, ¾ cup cheddar cheese, Parmesan, horseradish, Worcestershire sauce, smoked paprika, and Blackstone Steak House Seasoning. Stir until well combined, then top with the remaining ¼ cup cheddar cheese.

4. Return the skillet to the pellet grill and cook for 15 minutes, or until the dip is hot and bubbly. Top with crispy fried onions and cook for an additional 5 minutes.

5. Remove from the pellet grill and serve warm with kettle chips. Enjoy!

We love tortellini on the Blackstone! Look at all these flavors in one dish. 🤩

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Sunday dinner just got a whole lot easier! 🍝✨

If you’re heading to the grocery store today, add tortellini to your cart because this Blackstone recipe is one you’ll want to make tonight. Quick, packed with flavor and perfect for ending the weekend with a delicious meal.

BlackstoneBetty is bringing pizza flavors to the griddle in a whole new way with this Pepperoni Pizza Salad, packed with crispy pepperoni, blistered tomatoes, fresh mozzarella, and homemade griddled croutons. 🍕🥗 Finished with Pecorino Romano and ranch, it’s got all those classic pizza flavors with a fresh and crispy twist.

Ingredients
1 small loaf ciabatta or Italian bread, cut into 1-inch cubes
2 tbsp Graza Sizzle olive oil, divided
1 tsp garlic powder
1 tsp dried parsley
1 pint cherry tomatoes
1 jalapeño, thinly sliced
4 oz pepperoni
2 romaine hearts, chopped
¼ cup red onion, thinly sliced
8 oz fresh mozzarella pearls (or halved bocconcini)
½ tsp crushed red pepper flakes, or to taste
½ cup freshly grated Pecorino Romano cheese
Ranch dressing, to taste
Hot honey, for drizzling (optional)

Directions
1. Preheat your Blackstone griddle to medium heat.

2. In a bowl, toss the cubed bread with 1 tablespoon of Graza Sizzle olive oil, garlic powder, and dried parsley. Spread the bread on the griddle and cook, turning frequently, until golden brown and crispy. Remove from the griddle and set aside to cool.

3. Toss the cherry tomatoes with the remaining tablespoon of olive oil. Add them to the griddle and cook until blistered and lightly charred. Remove and set aside.

4. Add the sliced jalapeño to the griddle and cook until lightly charred and softened. Remove and set aside.

5. Place the pepperoni on the griddle and cook until crispy. Transfer to a paper towel-lined plate.

6. Let the croutons, tomatoes, jalapeño, and pepperoni cool slightly before assembling the salad to prevent the lettuce from wilting.

7. In a large serving bowl, combine the romaine, red onion, mozzarella, blistered tomatoes, charred jalapeño, crispy pepperoni, and homemade croutons.

8. Sprinkle with the crushed red pepper flakes and Pecorino Romano. Drizzle with ranch dressing and toss until evenly coated.

9. Finish with additional Pecorino Romano and a drizzle of hot honey, if desired. Serve immediately.

The Hungry Hussey is turning fresh Southern peaches into the ultimate topping for soft, custardy French toast on the Blackstone. Finished with brown sugar, cinnamon, honey, lemon, and a little whipped cream, this sweet breakfast is packed with summer flavor in every bite.

Watch the full video on our YouTube channel.

Ingredients
5–6 ripe peaches, peeled if desired and sliced
4 large eggs
¾ cup heavy whipping cream
1 tsp ground cinnamon, divided
2 pinches kosher salt, divided
1 tsp vanilla extract
6 thick slices Texas toast or Hawaiian bread
2 tbsp butter, divided, plus more as needed for the griddle
¼ cup packed brown sugar
Juice of ½ large lemon, about 2 tbsp
1 tbsp honey
Maple syrup, for serving (optional)
Whipped cream, for serving (optional)

Directions
1. Preheat your Blackstone griddle to low heat, around 280°F (138°C). Keep one section slightly cooler for cooking the peaches.
2. Slice the peaches and set them aside.
3. In a mixing bowl, whisk together the eggs, heavy cream, ½ teaspoon cinnamon, one pinch of salt, and vanilla until smooth.
4. Melt 1 tablespoon of butter on the griddle. Dip each slice of bread into the egg mixture, lightly pressing so it absorbs the custard. Let the excess drip off, then place the bread on the griddle.
5. On the cooler section of the griddle, melt the remaining tablespoon of butter. Add the peaches, brown sugar, remaining ½ teaspoon cinnamon, lemon juice, remaining pinch of salt, and honey.
6. Cook the peaches for 6–10 minutes, stirring occasionally, until softened but still slightly firm and the juices have thickened into a syrup.
7. Cook the French toast for 3–4 minutes on the first side, or until golden brown. Flip and cook for another 2–4 minutes, until golden and warmed through.
8. Transfer the French toast to serving plates and spoon the warm peaches and syrup over the top.
9. Finish with maple syrup and whipped cream, if desired, and serve immediately.

Cook Anything, Anytime, Anywhere.

Todd Toven is putting the brand new Blackstone Omnivore Blackout Griddle Plate to the test with pancakes straight out of the box. Pre seasoned and ready to cook, it means less time waiting and more time making your favorite meals on the griddle.

Watch the full video on our YouTube channel.

Cook Anything, Anytime, Anywhere.