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Available online at:
blackstoneproducts.com
Walmart.com
Lowes.com
Samsclub.com
Amazon.com

And select Cabelas, Lowe's, Ace Hardware, and Sportsman's Warehouse stores.

10/13/2026

Kg.kooks is bringing bold flavor to the Blackstone with these Chicken Tinga Tostadas, loaded with tender shredded chicken simmered in a smoky chipotle sauce. 🔥 Topped with fresh lettuce, sour cream, Cotija cheese, and avocado, every bite has the perfect mix of crispy, creamy, and savory.

Ingredients
2 large chicken breasts
1 tablespoon Blackstone All-Purpose Seasoning
1 tablespoon oil
4 Roma tomatoes
¼ onion
3 garlic cloves
2–3 chipotle peppers in adobo sauce, adjusted to your preferred spice level
¼ cup water
Chicken bouillon, to taste
½ teaspoon garlic powder
Salt, to taste
Black pepper, to taste
½ onion, diced
Tostada shells
Shredded lettuce
Sour cream
Cotija cheese
Refried beans (optional)
Avocado slices (optional)

Directions
1. Preheat your Blackstone griddle to 375–400°F (medium-high heat).

2. Season both sides of the chicken breasts with Blackstone All-Purpose Seasoning.

3. Add the oil to the griddle and cook the chicken for 6–8 minutes per side, covering with a basting dome to help retain moisture. Cook until the chicken reaches an internal temperature of 165°F.

4. While the chicken cooks, place the Roma tomatoes, ¼ onion, and garlic cloves on the griddle. Cook until softened and lightly charred on all sides.

5. Remove the cooked chicken from the griddle and shred using two forks. Set aside.

6. Add the charred tomatoes, onion, and garlic to a blender along with the chipotle peppers, water, chicken bouillon, garlic powder, salt, and black pepper. Blend until smooth, then taste and adjust the seasonings as needed.

7. Add the diced ½ onion to the griddle and cook for 4–5 minutes, or until softened and translucent.

8. Return the shredded chicken to the griddle and mix with the cooked onion. Pour the tinga sauce over the chicken and stir until evenly coated. Cook for 5–7 minutes, allowing the chicken to absorb the sauce.

9. While the chicken finishes cooking, shred the lettuce and prepare your remaining toppings.

10. Assemble the tostadas by spreading a layer of refried beans, if using, onto each tostada shell. Top with chicken tinga, shredded lettuce, sour cream, Cotija cheese, and avocado slices, if desired. Serve immediately.

10/12/2026

Bruce Mitchell is bringing a taste of the bayou to the Blackstone with his Gator Fried Rice. Loaded with tender alligator meat, colorful veggies, scrambled eggs, and plenty of Cajun flavor, this Southern twist on a classic is a delicious way to feed a crowd.

Watch the full video on our YouTube channel.

Cook Anything, Anytime, Anywhere.

10/12/2026

Here is some inspo for your next weeknight meal! 🔥

📹 by

Nothing like some Hibachi Chicken and Veggies on the griddle for a good weeknight meal!

10/12/2026

Jess_Ferrin is bringing sweet and savory flavors together with this Pear and Brie Grilled Cheese, layered with fresh pears, creamy Brie, fig jam, and a touch of thyme. 🍐🧀 Griddled until golden and crispy on the Blackstone, it's finished with fresh arugula for the perfect balance of flavors.

Ingredients
2 pears, thinly sliced
1 wheel Brie cheese, rind removed and sliced
Fig jam
4–5 sprigs fresh thyme, leaves removed
4 slices sourdough bread
2 handfuls arugula
2–4 tablespoons butter, softened

Directions
1. Preheat your Blackstone griddle to medium-low heat.

2. Spread fig jam on one side of each slice of sourdough bread.

3. On two slices of bread, layer the sliced pears, Brie cheese, and fresh thyme leaves. Add another layer of pear slices, then top with the remaining bread, fig jam-side down.

4. Spread softened butter on the outside of each sandwich. Place the sandwiches on the griddle and cook for 2–3 minutes, or until the bottoms are golden brown.

5. Flip the sandwiches and cover with a basting dome to help melt the Brie. Cook for another 2–3 minutes, or until both sides are golden and crispy and the cheese is melted.

6. Remove the sandwiches from the griddle. Carefully lift the top slice of bread and add a handful of fresh arugula to each sandwich.

7. Replace the top slices, cut the sandwiches in half, and serve immediately.

10/11/2026

BlackstoneBetty is serving up a crispy classic with this Chicken Parmesan, topped with rich tomato sauce, melty fresh mozzarella, and a drizzle of homemade basil oil. 🌿 The chicken gets perfectly golden on the Blackstone before being finished with plenty of Pecorino Romano and fresh basil.

Ingredients
1 large bunch fresh basil, about 2 cups packed leaves
1–2 cups extra virgin olive oil
Kosher salt, to taste
2 lbs thin-sliced chicken breast cutlets
3 large eggs
1 cup freshly grated Pecorino Romano cheese, divided
2 tablespoons Blackstone Tuscan Herb Seasoning, divided
Freshly cracked black pepper, to taste
2 cups Italian-seasoned breadcrumbs
Avocado oil or other high-heat cooking oil, for shallow frying
2 tablespoons extra virgin olive oil
3–4 garlic cloves, smashed
1 (28 oz) can crushed tomatoes, such as Mutti
8 oz fresh mozzarella, sliced
Freshly grated Pecorino Romano, for finishing
Fresh basil leaves, for finishing

Directions
1. Make the basil oil by blending the basil leaves with 1 cup olive oil and a pinch of salt until smooth.

2. In a shallow bowl, whisk together the eggs, ½ cup Pecorino Romano, 1 tablespoon Blackstone Tuscan Herb Seasoning, salt, and pepper.

3. In a separate shallow dish, combine the breadcrumbs, remaining ½ cup Pecorino Romano, and remaining 1 tablespoon Blackstone Tuscan Herb Seasoning.

4. Dip each chicken cutlet into the egg mixture, then transfer to the breadcrumb mixture. Press the breading firmly onto both sides.

5. Add 2 tablespoons olive oil and the smashed garlic to a shallow oven-safe pan. Stir in the crushed tomatoes and season with salt and pepper. Place the pan in your Blackstone Pizza Oven until the sauce is hot and bubbly.

6. Preheat your Blackstone griddle to medium heat and add a shallow layer of cooking oil. Add the breaded chicken and cook.

7. Arrange the fresh mozzarella over the tomato sauce. Return the pan to the pizza oven until the cheese is melted.

8. Plate the chicken cutlets. Spoon the tomato sauce and melted mozzarella over the chicken.

9. Drizzle with basil oil and finish with freshly grated Pecorino Romano, fresh basil, and cracked black pepper.

10/10/2026

Griddle tip of the day! 🌭🔥 A little water and a dome cover are the perfect combo for locking in moisture and getting those hot dogs nice and juicy. Such a simple trick for your next griddle cook!

📹 by

Little water, dome cover, a little patience. That’s how you steam a hot dog right on the griddle. Try it and let me know what you think! 😊

10/10/2026

The Hungry Hussey is proving chicken wings belong on the Blackstone with these crispy, saucy wings made for game day. Seasoned with dill pickle chicken seasoning, tossed in a buttery hot sauce, and served with homemade ranch, they’re an easy win for your next tailgate or party.

Watch the full video on our YouTube channel.

Ingredients
Wings
2½–3 lbs chicken wings, separated into flats and drums
2 tsp Blackstone Essentials Blend, or to taste
1 tsp smoked paprika
2 tsp Blackstone Dill Pickle Chicken Seasoning, or to taste
2 tbsp cornstarch
¼ cup butter
½ cup Texas Pete hot sauce, or to taste

Ranch Dressing
1 cup mayonnaise
1 cup full-fat buttermilk
1 packet Hidden Valley Ranch Seasoning, sized for 2 cups of dressing
Celery sticks, for serving
Carrot sticks, for serving

Directions
1. Preheat your Blackstone griddle to low heat.
2. Add the chicken wings to a large bowl and season with Blackstone Essentials Blend, smoked paprika, and Dill Pickle Chicken Seasoning. Add the cornstarch last and toss until the wings are lightly and evenly coated.
3. Arrange the wings in a single layer on the griddle. Cook for 4–5 minutes, then flip and cook for another 5 minutes. Turn the wings as needed to brown all sides.
4. While the wings cook, combine the mayonnaise, buttermilk, and ranch seasoning. Refrigerate until ready to serve to allow the dressing to thicken.
5. Cover the wings with a griddle dome and cook for about 3 minutes. Turn the wings, check their internal temperature, then cover and cook for another 3–5 minutes as needed.
6. Continue cooking until the thickest part of the wings reaches 180–185°F (82–85°C), checking the temperature away from the bone. Remove individual wings as they finish cooking.
7. Melt the butter and combine it with the hot sauce in a large heatproof bowl.
8. Add the cooked wings to the sauce and toss until evenly coated.
9. Serve immediately with the homemade ranch, celery sticks, and carrot sticks.

Cook Anything, Anytime, Anywhere.

10/09/2026

Todd Toven is bringing all the flavors of fall to the Blackstone with his Fall Harvest French Toast. Thick slices of sourdough soak up a pumpkin spice batter before hitting the griddle until golden brown, creating a cozy breakfast that tastes a little like a cinnamon roll.

Watch the full video on our YouTube channel.

Ingredients
6 large eggs, beaten
1 cup heavy whipping cream
¾ cup pumpkin pie mix
Ground cinnamon, to taste
Allspice, to taste
Ground nutmeg, to taste
Butter, as needed
6 thick slices sourdough bread
Whipped cream, for serving
Pecans, for serving

Directions
1. Preheat your Blackstone griddle to low heat.
2. In a large bowl, whisk together the eggs, heavy whipping cream, pumpkin pie mix, cinnamon, allspice, and nutmeg until well combined.
3. Fully submerge each slice of sourdough in the pumpkin mixture for 20–30 seconds, making sure both sides are evenly coated.
4. Melt butter on the griddle and spread it evenly over the cooking surface.
5. Allow any excess batter to drip from the bread back into the bowl, then place the soaked sourdough on the griddle.
6. Cook for a few minutes on each side, or until the French toast is golden brown and cooked through.
7. Remove from the griddle and serve warm with whipped cream, a sprinkle of cinnamon, and pecans.

Cook Anything, Anytime, Anywhere.

Game day calls for good food. 🏈 What’s your go-to recipe to make on the griddle? Drop it in the comments!
10/09/2026

Game day calls for good food. 🏈 What’s your go-to recipe to make on the griddle? Drop it in the comments!

10/06/2026

Kg.kooks is putting a fun twist on two favorites with these Big Mac Smash Tacos, loaded with seasoned beef, melty cheese, crisp lettuce, pickles, and homemade Big Mac sauce. 🔥

Ingredients
For the Ground Beef:
2 lbs ground beef
2 tablespoons Blackstone Smash Burger Seasoning
1 tablespoon garlic powder
1 teaspoon black pepper
½ teaspoon salt, or to taste

For the Big Mac Sauce:
1 cup mayonnaise
3 tablespoons yellow mustard
¼ cup sweet pickle relish
1 teaspoon garlic powder
1 teaspoon paprika
1 tablespoon rice vinegar
2 tablespoons finely minced onion
2 teaspoons sugar
½ teaspoon black pepper
¼ teaspoon salt, or to taste

For the Smash Tacos:
12–16 small flour tortillas
Oil, for the griddle
12–16 slices American cheese
Shredded lettuce
Sliced pickles
Big Mac sauce

Directions
1. Add the ground beef to a large bowl. Season with Blackstone Smash Burger Seasoning, garlic powder, black pepper, and salt. Mix until the seasonings are evenly distributed.

2. Make the Big Mac sauce by combining the mayonnaise, yellow mustard, sweet pickle relish, garlic powder, paprika, rice vinegar, minced onion, sugar, black pepper, and salt. Mix until smooth and creamy, then set aside.

3. Divide the seasoned ground beef among the flour tortillas. Spread a thin, even layer of beef over one entire side of each tortilla, pressing the meat almost to the edges.

4. Preheat your Blackstone griddle to medium-high heat and add a light coating of oil.

5. Place each tortilla meat-side down on the hot griddle. Immediately press firmly with a burger press to ensure the beef makes full contact with the griddle.

6. Cook for 2–3 minutes, or until the beef is fully cooked, browned, and crispy around the edges.

7. Flip each taco so the tortilla is directly on the griddle. Place a slice of American cheese over the beef and cook until the cheese is melted and the tortilla is lightly golden and crisp.

8. Remove the tacos from the griddle and top with shredded lettuce, sliced pickles, and Big Mac sauce.

9. Fold and serve immediately while hot and crispy.

Address

549 South Highway 165
Logan, UT
84332

Opening Hours

Monday 7am - 5pm
Tuesday 7am - 5pm
Wednesday 7am - 5pm
Thursday 7am - 5pm
Friday 7am - 5pm

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