12 Best Blackstone Camping Recipes (Tested at the Campsite)
A griddle changes what camp cooking can be. Instead of juggling a camp stove, a skillet, and a grate over the fire, one flat surface handles the entire meal — and cleanup is a scraper and a paper towel, not a sink full of pans.
I camp with the Blackstone Adventure Ready 22”, and these are the recipes that have earned a permanent spot in the camp rotation. Every one of them works within the constraints that matter at a campsite: minimal prep gear, ingredients that survive a cooler, and cooking that happens on one surface. If you’re still picking your setup, start with the best camping griddles guide.
The camp-cooking rule this list is built on: do the knife work at home. Dice the potatoes, slice the peppers, mix the sauces, and pack everything in zip-top bags. At camp, you just cook.
1. Blackstone Breakfast Hash
The definitive camp breakfast — potatoes, peppers, onions, and sausage or bacon on one surface, with eggs cracked into cleared spaces at the end. Par-cook the potatoes at home (or microwave them before you leave) and the whole thing takes 20 minutes at camp. One meal, one surface, everyone eats at the same time.
Camp tip: dice and par-cook the potatoes at home. Raw potatoes are the slowest thing in camp cooking.
2. Blackstone Smash Burgers
The best burger you can make anywhere happens to be the easiest burger to make at camp: pre-portioned beef balls out of the cooler, smashed thin on a ripping-hot surface, American cheese, done in five minutes. No patty-forming at the campsite, no flare-ups, no grate to clean.
Camp tip: roll the beef into balls at home and stack them in a container with parchment between layers.
3. Blackstone Breakfast Burritos
Make them at camp or — the better move — make them at home, wrap them in foil, and reheat them on the griddle in the morning. The foil-wrapped burrito warmed on a medium zone is the fastest hot breakfast in camping, and the flat top re-crisps the tortilla in a way a campfire never will.
Full breakfast burrito recipe →
4. Blackstone Eggs
Eggs are the test of a camp cooking setup, and the griddle passes easily — a low zone (300–325°F) cooks them gently while bacon finishes on the hot side. If you’ve ever scrambled eggs in a thin camp pan over a roaring stove, the difference is night and day.
5. Blackstone Bacon
Bacon on a griddle renders flat, even, and crisp — and at camp, the rendered fat becomes your cooking oil for the potatoes and eggs that follow. Cook it first, save the fat, and the rest of breakfast tastes better for it.
6. Blackstone Hot Dogs
The zero-effort camp dinner. Hot dogs roll on a medium zone until blistered, buns toast in butter alongside, and dinner for six takes ten minutes. When you roll into camp late and everyone’s hungry, this is the answer.
7. Blackstone Quesadillas
The great leftover vehicle of camp cooking. Last night’s fajita chicken, this morning’s extra bacon — fold it into a tortilla with cheese and it’s a meal. They cook four at a time on a 22” surface and kids will eat them every single day.
8. Blackstone Steak Bites
Sirloin cubes seasoned at home, seared hard in a single layer, finished with garlic butter. Steak bites are faster and more forgiving than whole steaks at camp — no resting, no slicing station, no medium-rare anxiety. Just a bowl of seared beef that disappears in minutes.
9. Blackstone Chicken Fajitas
Marinate the chicken in a zip-top bag at home (it marinates in the cooler on the drive), then sear it next to charring peppers and onions at camp. Warm the tortillas on the same surface and dinner’s done in one pass. The most complete-feeling camp dinner on this list.
10. Blackstone Sausage and Peppers
Brats or Italian sausage with a pile of peppers and onions — hearty, cheap, feeds a crowd, and it’s nearly impossible to get wrong. Everything cooks together and holds beautifully on a low zone if half the group is still setting up tents.
Full sausage and peppers recipe →
11. Blackstone Fried Rice
The second-night dinner that uses what you have: day-old rice (made at home), yesterday’s leftover protein, a couple of eggs, and soy sauce packed in a squeeze bottle. High heat, keep it moving, dinner in ten minutes — and it tastes like takeout in the woods.
12. Blackstone French Toast
The lazy-morning treat. Mix the custard in a container at home, dunk and griddle at camp, and serve with syrup packed in — you guessed it — a squeeze bottle. Medium heat (325–350°F) cooks it through without burning, even on a small camp griddle.
Camp Griddle Tips That Matter
Pack a squeeze-bottle kit. Oil, water (for steam-cleaning), pancake batter, sauces. Squeeze bottles solve half of camp-cooking logistics.
Do every bit of knife work at home. Cutting boards, knife safety, and raw-meat handling are all easier in your kitchen than on a picnic table.
Bring a scraper and paper towels — that’s the cleanup kit. Scrape while hot, wipe with a paper towel, thin coat of oil before it cools. See the full griddle cleaning guide.
Plan the cook order around one surface. Bacon first (renders your cooking fat), potatoes second (slowest), eggs last (fastest, lowest heat). Or let the griddle cook planner lay out the zones and timing for you.
Mind the wind. Wind is the biggest thief of griddle heat at camp — set up behind a windbreak or add wind guards.
Gear for camp cooking: Best Camping Griddles · Adventure Ready 22” Review · Must-Have Accessories
Cooking for a crowd in a parking lot instead of a campsite? See the Blackstone tailgating recipes.
Frequently Asked Questions
What is the best Blackstone griddle for camping?
The 17” and 22” tabletop models are the camping sweet spot — they run on 1-lb propane canisters and set up on any picnic table. I camp with the Adventure Ready 22”, which adds a hood and carry bag. The 17” is lighter (about 9.5 lbs) if pack space is tight; see the full best camping griddles guide for the comparison.
How much propane do I need for a weekend of griddle camping?
One 1-lb canister typically covers 60–90 minutes of cooking on a tabletop griddle — roughly two to three meals. For a weekend of cooking every meal, bring two or three canisters, or use a bulk-tank adapter hose and run the griddle off a 20-lb tank.
How do you clean a Blackstone at a campsite?
Scrape the surface while it’s still hot, push the debris into the grease cup, wipe with paper towels, and apply a thin coat of oil before it cools. No soap, no water bucket needed — the whole process takes two minutes. Empty the grease cup into your trash bag, never on the ground.
What food should you prep at home before griddle camping?
All of it, ideally: dice potatoes and vegetables, marinate proteins in zip-top bags, pre-form burger balls, mix sauces and pancake batter into squeeze bottles, and cook the rice for fried rice a day ahead. At camp, cooking should just be cooking — no knife work on a picnic table.
Can you use a Blackstone griddle while it’s windy?
Yes, but wind steals a surprising amount of heat from an open griddle. Position the griddle so the prevailing wind hits the back or side panel, use a natural windbreak, or add clip-on wind guards. If food that normally sears is steaming, wind is usually the reason.
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