The Best Blackstone Griddle Recipes - Kisses + Caffeine (2024)

FAQs

Why is everything sticking to my Blackstone griddle? ›

The primary reason for a griddle to get sticky is because it has too thick of a layer of oil on the cooking surface. A properly seasoned griddle has a very thin layer of oil applied that burns into the surface to create a permanent, hard, non-stick surface.

Under ideal conditions, Blackstone's gas griddles can reach over 650F, but there are very few instances where you would ever need to cook at this high temperature. You can cook almost anything on a griddle between 300F (Low Medium) and 375F-400F (Medium-High) and have consistently wonderful results.

You can use Blackstone Cast Iron Conditioner or flaxseed oil, vegetable oil, canola oil, or avocado oil, or extra virgin olive oil. Use a paper towels to spread the oil evenly across the entire surface of the griddle plate. Turn the heat back on to high and let the griddle heat up until it starts smoking.

For oils with higher smoke points, you might consider peanut, canola, grapeseed, canola, corn, oil and more. Thicker oils such as these may also be better for folks living in natural, wetter/humid areas may consider using a thicker oil to serve as greater protection against rusting,etc.

Either too much oil was used when seasoning the griddle or you turned off the heat too soon and did not allow the oil to fully burn off. Luckily, there is an easy fix. Just turn your griddle on high and let it heat for 10-15 minutes. Scrape off as much of the thickened and partially cooked oil as you can.

Blot any moisture from the steaks using a paper towel. Preheat the griddle to a temperature of 500 degrees or higher. Season the steaks with Blackstone Blackened Steak seasoning on both sides and the edges. Add a little high-temperature oil to the griddle.

Begin by preheating your Blackstone Grill on high heat for 15 minutes with the lid closed. This will burn off any residue from the oil application, as well as prepare your grates for a nice sear on whatever you decide to grill. Once preheated, turn down the heat to the temperature that you desire.

Yes, you can use butter on a Blackstone griddle to add flavor to your food. Keep in mind that it has a much lower smoke point than cooking oils, so it might burn off if the grill is very hot.

Avocado Oil

520° F smoke point – (This is Chef Todd Toven's personal favorite) It is similar to olive oil but has a much higher smoking point. This oil is best for high heat cooking, searing, sautéing, etc. without having to worry about the oil breaking down and ruining your food.

One of the biggest cooking mistakes on a Blackstone is leaving food in the same spot for too long. For some things like steaks and burgers, stationary cooking can help the meat sear and give you a good Maillard reaction. But it also gives a much larger risk of burning.

What is the best meat to cook on a griddle? ›

Steak, chops, and chicken breast

Whether beef, or tuna or swordfish, steak, with its even thickness is perfectly made for flat top cooking. The same is true for chops, like lamb or pork, and boneless chicken thighs or breast.

Lets not forget veggies! Get some finely chopped onions, peppers, squash, bok choy, etc. You get it. Any veggies that can be cut up small and stir fried, you can do this on your Blackstone Griddle.

Two words: heat & oil.

Another reason food sticks is that it's not being cooked with enough oil. Using oil prevents food from sticking and helps to add another layer of seasoning as you cook.

Cold food+cold metal=sticking! In addition to this, you should also make sure you don't start trying to flip too early. Let the food cook and get a good sear on one side before you try to flip. If you do this with a hot surface, you shouldn't have any problems with sticking.

HOW DO YOU CLEAN A BURNT NON-STICK GRIDDLE? Mix warm water with a drop of dish or griddle soap and pour onto the surface of the griddle. Let the soapy water sit on the surface for 5 to 10 minutes before using a griddle scraper or silicone scrubber to remove the burnt grease.

If you've done these three things—preheated your cooking surface, preheated your fat, and then, and only then, added not-cold food—the only reason your food will stick is because it hasn't yet developed enough of a crust to release.