We Tried a Blackstone Griddle—Here’s What We Thought
After months of being cooped up indoors, summer (and grilling season) is finally here and in full swing. Nowadays, there are a plethora of grills on the market to choose from, but recently a new appliance for outdoor cooking has arrived on the scene: the Blackstone Griddle. With its endless cooking applications and ease of use, it’s no wonder the Blackstone has quickly gone viral on TikTok.
As someone who loves cooking outside but finds the grill a bit intimidating, I was especially excited about a new product like the Blackstone and decided to test it out for myself.
What Is a Blackstone Griddle?
Blackstone has lots of griddle styles to choose from, but they all have one thing in common: a flat-top made from cold-rolled steel, an ideal material for even heat distribution and controlled cooking across the entire surface.
As many TikTok videos have demonstrated (#blackstonegriddle), the possibilities are endless with a Blackstone griddle, from breakfast spreads for a crowd to weeknight stir-fry’s and blueberry cobbler. The large surface area and multiple burners allow you to cook foods that cook at different temperatures at once—like bacon and pancakes or chicken and sliced peppers (plus no extra pans to wash).
The specific model I was trying out was the Proseries 36” Outdoor Cooking Station which is one of Blackstone’s more kitted-out options. It comes with features like a paper towel holder, counter height shelves, a magnetic knife strip and plenty of storage to hold all of your griddle accessories.
Testing the Blackstone Griddle
Before I started cooking, I seasoned the griddle by coating the entire surface in vegetable oil and setting all the burners to high until the oil began to smoke and burn off—this is similar to seasoning a cast-iron skillet. Seasoning ensures that the surface is non-stick and helps get rid of any leftover chemical coating from production.
Once the grill was well seasoned, I decided to go all-in and cook breakfast for the culinary team at the office. I wanted to see how well the Blackstone did at cooking multiple foods at once, so I loaded up the flat top with pancakes, fried eggs, and bacon.
I cooked the pancakes on medium heat and used a Blackstone squeeze bottle to distribute the pancake batter so each pancake was the same size. Next, I cracked the eggs right onto the griddle. I was worried that the surface wouldn’t be hot enough and the eggs would run all over the place, but they held their shape and began to fry right away. Finally, I layered on the bacon over high heat and let everything cook.
As I expected, the eggs were done cooking first so I moved them to a less hot area of the griddle to keep warm while I kept cooking the other foods. I loved being able to keep an eye on everything at once and move things around as they cooked.
After I served up breakfast, I had to try a classic griddle recipe, smash burgers!
I saw lots of TikToks where people caramelized onions on the griddle so I decided to cook those as a topping for the burgers. Because onions take a long time to caramelize, I laid them out in a single layer on one third of the griddle and covered them with the attached lid.
When the onions were almost done, I started the burgers. I used two extra-wide Blackstone spatulas to smash the burgers until I heard that satisfying sizzle. When the burgers were done, I topped them with cheese and toasted some buns on the other side. I built the burgers right on the flattop; I felt like a professional line cook for a moment.
So, What Are the Pros and Cons?
There are a lot of advantages to using the Blackstone Griddle over a traditional grill:
Large cooktop: All of that space on the griddle means you can prep multiple foods at once and cook for a crowd with ease.
Adjustable heat: Three adjustable burners allow you to create independently controlled cooking zones
Easy cleanup: No grates to scrub and no burnt-on food, just one flat surface to wipe clean. The convenient grease trap allows you to push all your grease through a hole in the griddle where it falls into a detachable cup. The cup is easy to remove and wash up. That takes care of the hardest cleaning.
Of course, there are cons to any cooking method:
Cold spots: Just like a grill, the Blackstone griddle has spots that are hotter than others. But the more you cook on it, the better you’ll get at learning where those spots are and how to cook with them.
The Final Verdict on Blackstone Griddles
TikTok was right about this one, because after putting the Blackstone griddle to work, it’s safe to say that this was one trend very much worth the hype. If you’re looking to step up your outdoor cooking game this summer, the Blackstone is for you. Right now, the only thing stopping me from buying one myself is my tiny balcony!
32 Recipes That Make the Most of Your Griddle
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The Best Ever Pancakes
I'm not joking when I say I make pancakes every weekend. I love them in any form and variation. —James Schend, Taste of Home Deputy Editor
Need a griddle? Check out this top-rated one!
Tex-Mex Breakfast Haystacks
I love haystacks and wanted to make a fun Tex-Mex recipe for my family. Adding panko crumbs and cheese to the hash browns before cooking gives them a wonderful golden brown color and crisp texture. —Donna-Marie Ryan, Topsfield, Massachusetts
Salsa Corn Cakes
This recipe is super with fresh or canned corn. I whip up these patties to serve alongside nachos or tacos on hot summer evenings. The salsa is subtle but adds flavor. —Lisa Boettcher, Rosebush, Michigan
PB&J French Toast
My grandpa made an awesome breakfast for us grandkids: French toast that started on the griddle as a peanut butter and jelly sandwich.—Lindsey Folsom, Dorsey, Illinois
Waffle Monte Cristos
Waffles packed with turkey, ham, bacon and apricot preserves have so much sweet, smoky love going on. I use frozen waffles to save time, but have at it if you want to put your waffle iron to good use. —Kelly Reynolds, Urbana, Illinois
Banana Oatmeal Pancakes
These pancakes have less sodium per serving than other pancakes made from mixes. Decrease sodium even further by stretching the mix with banana, oats and walnuts. In our house we just sprinkle these with a little confectioners' sugar, because the fruit is so sweet you don't need syrup. — Patricia Swart, Galloway , New Jersey
Grilled Cheese and Avocado Sandwich
Who doesn’t love a grilled cheese sandwich? This version kicks it up a notch with avocado, tons of cheese and extra-crispy bread. —Josh Rink, Taste of Home Food Stylist
Cranberry Chip Pancakes
These simple pancakes taste so great, you don't even need syrup! Liven them up by adding cranberries, orange juice and vanilla chips to classic pancake batter. —Aris Gonzalez, Deltona, Florida
Sausage Stuffed French Toast
Kids like to help stuff the sausage and cheese into the bread, so this is a good holiday treat. I serve it year-round for breakfast when we have guests or on special family occasions.
Carrot Cake Pancakes
Here's a way for fans of carrot cake to have their favorite dessert for breakfast. These delicate, decadent pancakes are drizzled with sweet and spicy maple syrup that complements the sour cream and nut topping. —Leane Goering, Salem, Indiana
Bacon & Cheese Sandwiches
This bacon sandwich with Dijon mustard and two kinds of cheese is the perfect combo of creamy-melty filling and crispy, buttery bread. —Sharon Delaney-Chronis, South Milwaukee, Wisconsin
Polish Apple Pancakes
My mom used to make these wonderful pancakes for me as an after-school snack. She'd simply put a sprinkle of confectioners' sugar on top. What a delicious treat! —Jane Zielinski, Rotterdam Junction, New York
Favorite Meat Loaf Gyros
This is definitely a different gyro meat recipe, yet it is so good! I slice leftover meat in individual portions and freeze for any time I crave a gyro. —Sharon Rawlings, Tampa, Florida
Pierogi Quesadillas
When I had hungry children in the kitchen and nothing but leftovers, I invented these quesadillas. Now it's how we always use up our potatoes, meats and sometimes veggies. —Andrea Dibble, Solon, Iowa
Fluffy Pumpkin Pancakes
These pumpkin pancakes are also delicious served with butter or whipped topping and a sprinkle of pumpkin pie spice. Freeze any extras in a single layer on a cookie sheet, then store in a freezer bag. They're great fresh out of the toaster! —Mindy Bauknecht, Two Rivers, Wisconsin
The Best Ever Grilled Cheese Sandwich
Spreading a mixture of mayo and butter on the bread creates a delightfully crispy crust with the well-loved, wonderful flavor of butter one expects on a grilled cheese sandwich.—Josh Rink, Taste of Home Food Stylist
Marmalade French Toast Sandwiches
I change up these warm, filling sandwiches to be sweet or savory but always a treat. All it takes is a different jelly or jam. Try hot pepper jelly when you want a little sizzle. —Danielle Loring, Lewiston, Maine
Cornmeal Towers with Strawberries & Cream
My kids love to help make these towers. They measure, mix, whisk and build stacks. It's a family custom and a perfect summer breakfast or dessert. —Josie Shapiro, San Francisco, California
Country Potato Pancakes
Potato pancakes, or latkes, are really versatile. Crispy on the outside and tender on the inside, they can be a side dish for just about any meal or the main course for a light meal. We have them often at our house. —Lydia Robotewskyj, Franklin, Wisconsin
Stuffed PB&J French Toast Kabobs
I turned peanut butter and jelly into French toast. Cut up and skewer these nifty sandwiches. You win the crown for creative parent of the year. Check out my blog, nibblesbynic.com, for more fun food ideas. —Nicole Meyer, Roslyn, New York
Athenian Chicken Grilled Cheese Sandwiches
Mozzarella and feta cheese make one delicious duo in this upscale grilled cheese that also features tender Athenian chicken and fresh herb flavor. —Michael Cohen, Los Angeles, California
Buttermilk Buckwheat Pancakes
This buckwheat pancake recipe uses buckwheat flour instead of the wheat-based variety. The light and tender buckwheat pancakes offer a nutty flavor and hearty texture. —Taste of Home Test Kitchen
Garlic Bread Pizza Sandwiches
I love inventing new ways to make grilled cheese sandwiches for my kids. This version tastes like pizza. Using frozen garlic bread is a timesaver. —Courtney Stultz, Weir, Kansas
Corn Cakes with Poached Eggs
These easy corn cakes are super tender thanks to the creamed corn in the batter. Top them with poached eggs and fresh salsa, and you get one of my favorite breakfasts. —Jamie Jones, Madison, Georgia
Grilled Cheese and Pepperoni Sandwich
Who doesn't love a good grilled cheese sandwich recipe? This super decadent version comes fully loaded with pepperoni and five types of cheese!—Josh Rink, Taste of Home Food Stylist
Avocado Quesadillas
Avocados give quesadillas some nutritional value and, fortunately, my son likes them. Thinly slice the avocado, and add chicken or beef for extra protein. —Debbie Limas, North Andover, Massachusetts
Strawberry Cheesecake Pancakes
More of a dessert than breakfast food, these luscious pancakes really know how to showcase the darlings of summertime—strawberries! The pancakes, sauce and cream cheese filling all feature fresh, ripe berries. —Shirley Warren, Thiensville, Wisconsin
Crunchy French Toast
This light version of classic French toast is perfect for quick meals or Sunday brunches. My kids love it, and so do I! —Barbara Arnold, Spokane, Washington.
Grilled Pesto, Ham and Provolone Sandwiches
These Italian-style sandwiches are loaded with zesty flavors. To lighten them a little, use fat-free mayo. We serve them with minestrone or a crisp salad. —Priscilla Yee, Concord, California
Golden Zucchini Pancakes
If your garden is overflowing with zucchini this time of year, make these incredible pancakes to use it up. We squeeze the zucchini well before using to remove excess moisture. —Terry Ann Dominguez, Silver City, New Mexico
Pizza Quesadillas
When my husband and I needed a quick meal, I fixed this recipe using leftover ingredients. Unlike traditional Mexican quesadillas, it calls for Italian meats, cheeses and seasoning. Serve it with a green salad for a simple dinner for two. —Barbara Rupert, Edgefield, South Carolina
Croissant French Toast
More like a scrumptious dessert than a main dish, this rich French toast is topped with a tangy raspberry sauce and a vanilla sauce that includes ice cream. I cut the croissants into shapes with a cookie cutter for my 4-year-old grandson, Patrick. He even asks for the "ice cream sauce" on pancakes! —June Dickenson Philippi, West Virginia
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The post We Tried a Blackstone Griddle—Here’s What We Thought appeared first on Taste of Home.
