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Getting Our Grub on With Blackstone

When Becky and I went camping with our friends last summer, I was introduced to the Blackstone Griddle, and I knew I had to get one.

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What is a Blackstone Griddle?

I admit I had never heard of a Blackstone Griddle. I soon found out just how advantageous and convenient they are. They are PERFECT for camping. They’re portable and easy to set up/tear down. One staple of camping is hamburgers. With the Blackstone Griddle, you don’t have to worry about grease fires. The Blackstone is easy to clean and season. You will want to season your griddle just as you would a cast-iron skillet. I’ll get into seasoning the griddle so you’ll know what to do (this is for the peeps who don’t have a cast-iron skillet or any experience with cooking with cast iron).

Seasoning Your Blackstone

Before you can begin your griddle experience, you have to season the surface. This is fairly easy to do. A series of vegetable or olive oil on a hot surface will suffice. Once you’ve set up your Blackstone and have connected the propane tank, fire up your griddle. Let it get good and hot. Add oil and wipe around the entire surface, using tongs or heat resistant gloves.

Let griddle heat until oil begins to smoke. Once the smoke disappears, repeat at least four-five times, until the surface is black. Then you’re all set! The more you use it and season it, the blacker the surface will get, and this is a good thing!

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Time to Get Your Griddle on!

The Blackstone is such a versatile piece of outdoor equipment. If you’re camping, it’ll be the only source of cooking you’ll need. Breakfast can all be done on one surface. Clean up afterwards, and you’re ready for the next meal. The first meal I made on my griddle was something that I threw together, so there’s really no “set” recipe for it.

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I took some boneless/skinless chicken breasts and added salt and pepper. Before I put them on the griddle I prepped the green beans in olive oil, minced garlic, and salt. I also prepped a package of sliced mushrooms in garlic, olive oil, salt, pepper, and Italian bread crumbs. I feel it gave them a stuffed mushroom vibe. NOTE: As a bit of advice, prep everything beforehand and take them outside, so you’re not running back and forth. It makes the experience more enjoyable!

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The cooking possibilities are endless. I look forward to sharing many more dishes that I’ve cooked on my Blackstone on here. Stay tuned!

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Getting Our Grub on With Blackstone

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