The Blackstone has arrived, and after three separate camping trips, I have an opinion. And unfortunately, it’s not surprising nor different from anyone else’s: Blackstone grills are awesome, make cooking easier, and are also bigger and heavier than our other grills. 

When we reach camp the table, water station, Blackstone and kitchen items are the first to unload from the camper. Since we really only use the Blackstone when camping, we keep it in the camper. If I had to make room for it in an occupied area, though, it would be a different story. 

We have the 17 inch Adventure Ready griddle, and while it might be too small for a big group setting, it can cook for 4-6 people easily. 

Blackstone tips and hacks: 

1. Upgrade from canisters: Buy a mini-propane grill, ours was $9, so that you don’t generate trash, can refill at almost any gas station, and the gas lasts pretty much five times longer. 
2. Make it a one-griddle meal for easier cleanup: Avoid firing up the hot water heater at all when you make it a one-griddle meal. Instead of making another starch on the side or pasta, I’ll bring Ready Rice, crisp it on the Blackstone and add a splash of water to finish steaming it up. Par-cook potatoes cut into rounds at home, then just fry them up on the grill. 
3. Get to know it: Learn where the heat distribution is hottest, invest in the right tools that are long enough to be comfortable, try different recipes and keep it seasoned. Either you’ll fall in love with it or it might seem overhyped.
4. Use tent foils to steam and melt: With no lid, create an aluminum foil tent that you can capture steam and cook items faster like raw chicken. You can also use foil trays to place food that you want to keep warm, but stop cooking. Then, wrap your leftovers in it. They do make metal bowls that are for this purpose, but the foil is easier to pack, store, and dispose of. 
5. Keep it clean: Because the surface is made of cold-rolled steel, which is basically an alloy of mostly iron and carbon, the piece can rust, just like cast iron. This is why scraping, cleaning with friendly products, and oiling it to season will prevent rust and keep it nice and even coated.
6. Pack your doordash accoutrement: I have a nuclear bunker’s worth of mustard packets, soy sauce, chili flakes, and what-have-you from the takeout days of covid. They’re all still good and they make excellent on-the-spot sauces and marinades. 

Blackstone recipes you can totally make without a recipe

Spicy beef and broccoli

Prep and bring: Slice skirt steak into thin pieces against the grain and marinade in soy sauce, rice vinegar, sriracha, cilantro, garlic, and green onions. Pack it into a tupperware in the cooler. Pre-cut a head of broccoli into small chunks (1-inch) and put in a bag. In your spice pack bring sesame seeds, furikake, and more sriracha for topping. Grab a bag of jasmine ready rice. 

Cook: On medium-high heat, oil the griddle and throw down your broccoli. Once browned a bit on each side, push to the corner, add ¼ cup water to steam, and add beef to hottest, driest part of the grill. Save extra marinade for after the beef browns a bit. Add your rice into a free corner, and spread it out to start crisping up. Once a little browned, add a splash of water to steam heat the rice. Pour extra marinade and your spice packet over the beef while it finishes cooking. For a real good time, fry an egg and mix it into your fried rice.

Honey Chipotle teriyaki chicken thighs 

Prep and bring: Did you know that teriyaki on the road is just soy sauce and honey mixed together? Grab a small honey bear and once it’s half empty, activate with a splash of boiling water, then fill the remaining with soy sauce and shake it up. Add 2 chipotle packets to make it spicy. That’s your sauce. Bring boneless skinless chicken thighs, and whatever you want on the side: ours was a salad kit and mac n cheese. 

Cook: On medium-high heat, oil the griddle and throw down your chicken with the spices rubbed on it. Brown each side for 2 minutes, then foil tent to steam. Once they’re about half cooked, start drizzling your teriyaki bear sauce over the thighs. Turn them and do this a few times to sauce all sides. By now they should be done, but if not, just turn the heat down (so the honey doesn’t burn) and tent foil for a few more minutes. 

Beer brats

Prep and Bring: Cook brats in beer on very low heat at home. This keeps the fat from running away and ensures the brats are fully cooked before bringing them camping. Slice onions and peppers, store in a bag. Pack the cooked brats and peppers and onions into a Tupperware and keep it in the cooler. Bring your favorite mustard and buns. 

Cook: On medium-high heat, oil the griddle and throw down your onions. Cook until browned and starting to get soft. Then start your brats, grill until the brats are heated through and have a nice sear on the outside. Add your buns to toast and then start assembling. Serve with chips and pickles. 

Cuban Sandwich

Prep and Bring: Pre-cook and slice pork shoulder or roast pork. Slice ham, Swiss cheese, and pickles. Prepare Cuban bread or hoagie rolls. Pack all ingredients separately, plus yellow mustard, in the RV fridge.

Cook: On medium heat, oil the griddle. Once hot lay down your pork and ham to quickly brown on each side. 

Spread mustard on each half of your bread. Layer the sandwich with ham, pork, Swiss cheese, and pickles. Close it and butter the outside of the sandwich bread.

Place the sandwich on the griddle and press it down with a heavy object, like a cast iron pan with foil under it. Grill until the bread is crispy and golden brown and the cheese is melted, flipping once to cook both sides evenly. Slice and serve hot with plantain chips and more pickles. 

Pancakes

Prep and Bring: Normally I love a good homemade pancake, but it’s not always realistic to have milk, eggs, oil and butter on hand at the same time. There are plenty of delicious “Add water only” mixes out there, and I will not judge you one bit. Use that extra space to bring fun toppings, like whipped cream, strawberries, blueberries, chocolate chips, and syrup. 

Cook: Mix the batter on site, combine the dry mix with the wet ingredients in a bowl and stir until just combined. The batter should be slightly lumpy. Heat the griddle to medium-low and lightly oil it. Pour or ladle the batter onto the griddle to whatever size you want. Cook until bubbles form on the surface and the edges look set, then flip and cook just until golden brown on the other side. Serve hot with your toppings.

Find more camping cuisine-related information:

Is the Omnia Stovetop Oven worth it?

Different ways to make coffee while on the road.

A complete Grilling Guide for RVing.