Best Blackstone Camping Recipes To Try (2026)

Firing up a Blackstone griddle at the campsite is one of summer’s favorite joy for many. Everyone’s faces light up when those amazing aromas start wafting through the air is a delight.

Whether craving a hearty breakfast hash to fuel hiking adventures or some sizzling chicken fajitas that taste better than anything from home, the trusty griddle transforms ordinary camping meals into something special, dont you agree?

I am ready to share some favorite recipes with you in this post, let’s check them out!

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Blackstone Camping Essential Tools

Getting the most out of your Blackstone griddle while camping means having the right tools on hand.

These essentials will help you cook amazing meals and keep your griddle in perfect condition no matter where you set up camp.

Blackstone Griddle Spatula Set
Wide flat spatulas are perfect for flipping burgers, moving hash browns and scraping the griddle clean.
Griddle Scraper
This tool removes stuck-on food and helps maintain your griddle’s smooth cooking surface.
Squeeze Bottles for Oil and Water
Control exactly how much oil you add and use water to steam vegetables or clean the surface.
Griddle Cover
Protect your investment from rain, dust and critters when you’re not cooking.
Paper Towel Holder
Keeps towels handy for cleaning spills and wiping down the griddle between cooking sessions.
Seasoning and Conditioning Oil
Maintains your griddle’s non-stick surface and prevents rust during camping trips.

Blackstone Meal Ideas

I’m about to share some bsolute favorite Blackstone meal ideas that’ll make your camping buddies think you’ve secretly trained at culinary school!

These aren’t your typical burnt hot dog and soggy s’mores situation… we’re talking aboutdishes that are surprisingly easy to whip up on your trusty griddle.

Breakfast Hash With Eggs

This hearty Breakfast Hash With Eggs is the ultimate morning fuel that’ll have everyone at camp begging for seconds!

The beauty of cooking this on a Blackstone griddle is that massive flat surface gives you all the room you need to get those potatoes perfectly crispy while keeping everything else warm.

It’s like having a diner-quality breakfast right at your campsite, and nothing beats the smell of sizzling hash wafting through the morning air to wake up sleepy campers.

Ingredients:

4 medium potatoes, diced into small cubes
6 eggs
1 bell pepper, chopped
1 medium onion, diced
4 strips bacon, chopped
2 tablespoons vegetable oil
1 teaspoon garlic powder
1 teaspoon paprika
Salt and black pepper to taste
1 cup shredded cheese
Green onions for garnish

Instructions:

Fire up your Blackstone griddle to medium-high heat and let it get nice and hot while you prep your ingredients.
Toss the diced potatoes with a little oil, salt and pepper, then spread them across one side of the griddle. Let them cook for about 8-10 minutes without moving them so they get that golden crust we’re after.
While the potatoes are doing their thing, cook the chopped bacon on another section of the griddle until it’s crispy and all that delicious fat has rendered out.
Flip those potatoes and add the diced onions and bell peppers to the mix. Sprinkle everything with garlic powder and paprika, then toss it all together and let it cook for another 6-8 minutes.
Push the hash mixture to one side of the griddle and crack the eggs into the empty space. Cook them however your crew likes them best… sunny side up is pretty classic for hash!
When the eggs are almost done, sprinkle the shredded cheese over the hash mixture and let it melt into all those crispy potato goodness.
Serve everything up hot with the eggs right on top of the hash, and don’t forget to sprinkle those green onions on top for a little color and crunch.

Smoked Salmon Breakfast Burrito

The flat cooking surface of your Blackstone is perfect for getting those tortillas crispy while keeping all the fillings warm and the even heat distribution means everything cooks beautifully together.

Ingredients:

4 large flour tortillas
6 eggs, beaten
4 oz smoked salmon, flaked into pieces
1/2 cup cream cheese, softened
1/4 cup red onion, finely diced
2 tablespoons capers
1 cup hash browns, frozen or fresh
1/2 cup shredded cheese (cheddar or Swiss work great)
2 tablespoons butter
2 tablespoons olive oil
Fresh dill for garnish
Salt and pepper to taste

Instructions:

Heat your Blackstone griddle to medium heat and add a tablespoon of oil to one section. Spread the hash browns in a thin layer and cook for about 8-10 minutes, flipping once until they’re golden and crispy.
While the hash browns are cooking, warm your tortillas on another section of the griddle for about 30 seconds per side until they’re pliable and slightly toasted.
Add butter to a clean section of the griddle and pour in your beaten eggs. Scramble them gently with a spatula, keeping them creamy and slightly underdone since they’ll continue cooking a bit more.
Spread a thin layer of cream cheese down the center of each warm tortilla, then add the scrambled eggs, crispy hash browns and flaked smoked salmon.
Sprinkle the diced red onion, capers and shredded cheese over the fillings, then season with a pinch of salt and pepper.
Fold the bottom of each tortilla up, then fold in the sides and roll tightly to create your burrito. Place seam-side down on the griddle for 2-3 minutes to crisp up the outside.
Flip carefully and cook another 2-3 minutes until the tortilla is golden brown and the cheese inside is melted. Garnish with fresh dill and serve immediately while everything’s hot and gooey!

Grilled Chicken Fajita Skillet

The beauty of this recipe is how everything cooks together in one glorious skillet… no juggling multiple pans over a campfire or worrying about uneven heat. Your Blackstone’s flat surface gives you perfect control to get those peppers and onions just right while keeping that chicken juicy and flavorful.

Plus, cleanup is a breeze which means more time for s’mores and campfire stories!

Ingredients:

2 lbs boneless, skinless chicken breasts, sliced into strips
2 bell peppers (red and green work great), sliced
1 large onion, sliced
3 tablespoons olive oil
2 tablespoons lime juice
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
Tortillas for serving
Optional toppings: cheese, sour cream, salsa, avocado

Instructions:

Fire up your Blackstone griddle to medium-high heat and let it get nice and hot while you prep everything.
In a large bowl, toss the chicken strips with 1 tablespoon olive oil, lime juice, chili powder, cumin, paprika, garlic powder, onion powder, salt and pepper until everything’s coated real good.
Add the remaining olive oil to one side of your griddle and throw on the seasoned chicken strips, spreading them out so they’re not crowded.
Cook the chicken for about 5-6 minutes, flipping once, until it’s golden brown and cooked through.
Push the chicken to one side of the griddle and add your sliced peppers and onions to the empty space.
Cook the veggies for about 8-10 minutes, stirring occasionally, until they’re tender and slightly caramelized.
Mix everything together on the griddle for the last 2 minutes so all those flavors can mingle and get acquainted.
Warm your tortillas on a clean section of the griddle for about 30 seconds per side.
Serve immediately with all your favorite toppings and watch everyone’s faces light up!

Campfire Chili Mac Skillet

This Campfire Chili Mac Skillet is the ultimate comfort food mashup that’ll have everyone gathering around your Blackstone griddle for seconds! It combines the hearty goodness of chili with creamy, cheesy pasta in one glorious skillet that’s perfect for feeding a hungry crowd.

The flat cooking surface of your Blackstone makes it super easy to get everything perfectly cooked and mixed together, plus cleanup is way simpler than juggling multiple pots over a campfire.

Ingredients:

1 pound ground beef or turkey
1 large onion, diced
3 cloves garlic, minced
1 bell pepper, chopped
2 cups elbow macaroni, uncooked
1 can (15 oz) kidney beans, drained and rinsed
1 can (14.5 oz) diced tomatoes
1 can (8 oz) tomato sauce
2 cups beef broth
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon oregano
Salt and pepper to taste
2 cups shredded cheddar cheese
2 tablespoons olive oil
Green onions for garnish

Instructions:

Heat your Blackstone griddle to medium-high heat and add olive oil to a large cast iron skillet or disposable aluminum pan.
Brown the ground meat in the skillet, breaking it up as it cooks until it’s no longer pink, about 6-8 minutes.
Add the diced onion, bell pepper and garlic to the meat, cooking until the vegetables start to soften, about 5 minutes.
Stir in the chili powder, cumin, paprika and oregano, letting those spices get fragrant for about 30 seconds.
Add the uncooked macaroni, diced tomatoes, tomato sauce, kidney beans and beef broth to the skillet, stirring everything together.
Bring the mixture to a simmer, then reduce heat to medium-low and cover the skillet with foil or a lid.
Let it cook for about 15-18 minutes, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed.
Remove from heat and sprinkle the shredded cheese over the top, covering again until the cheese melts completely.
Season with salt and pepper to taste, then garnish with chopped green onions before serving straight from the skillet.

Loaded Bacon Potato Skillet

This Loaded Bacon Potato Skillet is the ultimate comfort food that’s gonna make your camping trip absolutely legendary!

It’s perfect to feed your whole crew without making anyone wait around hangry… and tnobody wants to deal with hangry campers when the sun starts setting!

Ingredients:

6 large russet potatoes, diced into 1-inch cubes
8 strips thick-cut bacon, chopped
1 large yellow onion, diced
1 bell pepper, diced
2 cups shredded cheddar cheese
4 green onions, chopped
1/2 cup sour cream
3 tablespoons vegetable oil
2 teaspoons garlic powder
1 teaspoon paprika
Salt and black pepper to taste

Instructions:

Fire up your Blackstone griddle to medium-high heat and let it get nice and hot while you prep your ingredients.
Toss the diced potatoes with vegetable oil, garlic powder, paprika, salt and pepper in a large bowl until they’re well coated.
Spread the seasoned potatoes across one side of the griddle and let them cook for about 8-10 minutes without moving them so they get those golden crispy edges.
While the potatoes are getting their crisp on, add the chopped bacon to another section of the griddle and cook until it’s perfectly crispy.
Flip the potatoes and add the diced onion and bell pepper to the griddle, mixing everything together and cooking for another 8-10 minutes until the potatoes are fork-tender.
Remove the crispy bacon and set it aside, then combine all the potato mixture into one area of the griddle.
Sprinkle the shredded cheese over the entire potato mixture and let it melt for about 2-3 minutes.
Top with the crispy bacon, green onions and dollops of sour cream before serving straight from the griddle.

Blackstone Steak and Peppers

It’s like having a restaurant-quality meal in the great outdoors, and honestly, it might even taste better because everything just hits different when you’re camping under the stars.

Ingredients:

2 ribeye or strip steaks (about 1 inch thick)
2 bell peppers (red and yellow work great), sliced
1 large onion, sliced
3 cloves garlic, minced
3 tablespoons olive oil
2 tablespoons butter
1 teaspoon smoked paprika
1 teaspoon garlic powder
Salt and black pepper to taste
Fresh thyme sprigs (optional but so worth it)

Instructions:

Let your steaks come to room temperature for about 20 minutes while you prep everything else, because nobody wants a cold steak hitting a hot griddle.
Season both sides of the steaks generously with salt, pepper, garlic powder and smoked paprika, then set them aside to get happy with those flavors.
Heat your Blackstone griddle to medium-high heat and add 2 tablespoons of olive oil to one side.
Toss the sliced peppers and onions onto the oiled section of the griddle, season with salt and pepper, then let them cook for about 8-10 minutes until they start getting those beautiful caramelized edges.
Push the vegetables to one side of the griddle and add the remaining oil to the empty space, then carefully place your steaks down (they should sizzle like they mean business).
Cook the steaks for 4-5 minutes per side for medium-rare, or longer if you prefer them more done, while stirring the peppers and onions occasionally.
Add the minced garlic to the vegetables during the last 2 minutes of cooking so it doesn’t burn and get all bitter on you.
Remove the steaks and let them rest for 5 minutes (patience is key here, even though they smell amazing), then add butter and fresh thyme to the vegetables for the final minute.
Slice the steaks against the grain and serve them topped with those gorgeous peppers and onions.

Blackstone Shrimp and Grits

This Blackstone Shrimp and Grits recipe brings Southern comfort food to your outdoor cooking adventures and it’s absolutely perfect for the flat-top grill!

The large cooking surface lets you get those shrimp perfectly seared while keeping your grits warm on the cooler side. It’s one of those meals that feels fancy but is surprisingly simple to pull off, plus cleanup is way easier than juggling multiple pots and pans over a campfire.

Ingredients:

1 pound large shrimp, peeled and deveined
1 cup stone-ground grits
4 cups chicken broth
4 strips bacon, chopped
1 small onion, diced
1 bell pepper, diced
3 cloves garlic, minced
1/2 cup heavy cream
1/2 cup shredded cheddar cheese
2 tablespoons butter
2 tablespoons olive oil
1 teaspoon paprika
1/2 teaspoon cayenne pepper
Salt and black pepper to taste
2 green onions, sliced
Hot sauce for serving

Instructions:

Fire up your Blackstone and get it to medium heat. Pour the chicken broth into a large cast iron skillet and bring it to a boil on one side of the griddle.
Slowly whisk in the grits and reduce heat to low. Keep stirring occasionally so they don’t get lumpy… nobody wants chunky grits!
On the other side of the griddle, cook the chopped bacon until it’s crispy and the fat renders out. Remove bacon and set aside, but leave that delicious grease.
Add the diced onion and bell pepper to the bacon grease and cook for about 5 minutes until they start getting soft and golden.
Toss in the minced garlic and cook for another minute until it smells amazing.
Season the shrimp with paprika, cayenne, salt and pepper. Add olive oil to the veggie mixture and then add the seasoned shrimp.
Cook the shrimp for 2-3 minutes per side until they turn pink and get a nice sear. Don’t overcook them or they’ll get rubbery!
While the shrimp finish up, stir the heavy cream, butter and cheddar cheese into your grits until they’re creamy and smooth.
Taste the grits and season with salt and pepper as needed.
Serve the shrimp and veggie mixture over the cheesy grits, top with the crispy bacon and sliced green onions.

Blackstone Veggie Stir Fry

This Blackstone Veggie Stir Fry is your ticket to healthy camping meals that don’t taste like cardboard! The flat top griddle gives you tons of space to spread out all your veggies with smoky flavor that makes vegetables actually exciting.

Ingredients:

2 tablespoons vegetable oil
1 bell pepper, sliced into strips
1 zucchini, sliced into half-moons
1 yellow squash, sliced into half-moons
1 medium onion, sliced
8 oz mushrooms, sliced
2 cloves garlic, minced
1 tablespoon soy sauce
1 teaspoon sesame oil
1/2 teaspoon red pepper flakes
Salt and pepper to taste
2 green onions, chopped
1 tablespoon sesame seeds

Instructions:

Preheat your Blackstone griddle to medium-high heat and add the vegetable oil, spreading it across the cooking surface.
Start with the onions and bell peppers since they take the longest to cook. Spread them out on one side of the griddle and let them get nice and caramelized for about 4-5 minutes.
Add the zucchini and yellow squash to another section of the griddle. Don’t overcrowd them or they’ll steam instead of getting that beautiful char we’re after.
Toss the mushrooms onto the griddle next, giving them their own space to work their magic. Cook everything for another 3-4 minutes, flipping occasionally.
Push all the vegetables to one side and add the minced garlic to the empty space. Let it sizzle for about 30 seconds until fragrant.
Mix everything together and drizzle with soy sauce, sesame oil and red pepper flakes. Toss everything around for another 2-3 minutes until the veggies are tender but still have some bite.
Season with salt and pepper, then sprinkle with chopped green onions and sesame seeds before serving hot off the griddle.

BBQ Pulled Pork Sandwiches

These BBQ Pulled Pork Sandwiches are absolutely perfect for your Blackstone camping adventures because they’re basically a one-griddle wonder that feeds a crowd!

The flat top surface gives you tons of room to cook a big pork shoulder low and slow, and you can toast your buns right alongside the meat.

Plus, there’s something magical about the smoky flavors you get when cooking outdoors that just makes everything taste better… especially when you’re surrounded by nature and good company.

Ingredients:

3-4 lb pork shoulder or pork butt
2 tablespoons brown sugar
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon black pepper
1 cup your favorite BBQ sauce
8 hamburger buns
Coleslaw for topping (optional but recommended)

Instructions:

Mix all the dry seasonings together in a bowl to create your rub, then coat the pork shoulder generously on all sides.
Heat your Blackstone to medium-low heat and place the seasoned pork on the griddle.
Cook the pork for about 20-25 minutes per pound, turning every 30 minutes to get an even crust on all sides.
Once the internal temperature hits 195-205°F, remove the pork and let it rest for 15 minutes.
Shred the pork using two forks, then mix in half the BBQ sauce while the meat is still warm.
Toast the hamburger buns on the griddle for 2-3 minutes until they’re golden brown.
Pile the pulled pork high on the bottom buns, add coleslaw if you’re using it, drizzle with more BBQ sauce and top with the other bun half.
Serve immediately while everything is hot and enjoy the best camping sandwich you’ve ever had!

Blackstone Fish Tacos

The high heat and even cooking surface means you get those beautiful char marks without worrying about the fish falling through grill grates, and honestly there’s nothing quite like fresh fish tacos cooked outdoors with friends and family gathered around.

Ingredients:

1 1/2 pounds white fish fillets (mahi-mahi, tilapia, or cod work great)
2 tablespoons olive oil
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon garlic powder
Salt and pepper to taste
8 small corn or flour tortillas
2 cups shredded cabbage
1/2 cup diced red onion
1/4 cup chopped cilantro
2 limes, cut into wedges
1/2 cup sour cream or Greek yogurt
2 tablespoons mayonnaise
1 tablespoon lime juice
Hot sauce to taste

Instructions:

Preheat your Blackstone griddle to medium-high heat and make sure it’s nice and hot before you start cooking.
Pat the fish fillets completely dry with paper towels, then brush both sides with olive oil and season generously with chili powder, cumin, paprika, garlic powder, salt and pepper.
While the fish is getting ready, mix together the sour cream, mayonnaise and lime juice in a small bowl to make your creamy sauce.
Place the seasoned fish on the hot griddle and cook for about 3-4 minutes per side, depending on thickness, until it flakes easily with a fork and has those gorgeous golden edges.
Remove the fish from the griddle and let it rest for a minute, then break it into bite-sized chunks with a fork.
Warm the tortillas on the griddle for about 30 seconds per side until they’re soft and pliable.
Assemble your tacos by placing chunks of fish in each tortilla, then top with shredded cabbage, diced red onion, cilantro and a drizzle of the creamy sauce.
Serve immediately with lime wedges and hot sauce on the side so everyone can customize their perfect bite.

Cheesy Quesadilla Stack

This Cheesy Quesadilla Stack is basically the perfect marriage between comfort food and outdoor cooking magic. The Blackstone’s flat, even surface makes it super easy to get that golden-brown crispy exterior while keeping all that melty cheese perfectly gooey inside.

Plus, you can cook multiple quesadillas at once, which means nobody’s waiting around hangry while everyone else eats. It’s one of those recipes that looks way fancier than it actually is…

Ingredients:

8 large flour tortillas
2 cups shredded Mexican cheese blend
1 cup cooked chicken, diced
1 bell pepper, diced
1 small onion, diced
1 can black beans, drained and rinsed
2 tablespoons olive oil
1 teaspoon cumin
1 teaspoon chili powder
Salt and pepper to taste
Sour cream for serving
Salsa for serving

Instructions:

Heat your Blackstone griddle to medium heat and add a little olive oil to prevent sticking.
Toss the diced bell pepper and onion onto the griddle and cook for about 5 minutes until they start getting soft and slightly caramelized.
Add the black beans, cooked chicken, cumin and chili powder to the vegetables and mix everything together. Cook for another 3-4 minutes until heated through.
Remove the filling mixture from the griddle and set aside in a bowl.
Place 4 tortillas on the griddle and sprinkle each one with cheese, leaving about an inch border around the edges.
Divide the chicken and vegetable mixture evenly between the 4 tortillas, then top with more cheese.
Place the remaining tortillas on top and gently press down with a spatula.
Cook for 2-3 minutes until the bottom is golden brown, then carefully flip each quesadilla and cook another 2-3 minutes.
Remove from griddle and let cool for a minute before cutting into wedges with a pizza cutter or sharp knife.
Serve immediately with sour cream and salsa on the side for dipping.

Campfire Skillet Apple Crisp

This Campfire Skillet Apple Crisp brings all the cozy comfort of home-baked dessert right to your outdoor adventure. Using your Blackstone griddle or cast iron skillet over the campfire, you’ll create a bubbling, golden treat that’s way easier than traditional oven baking and tastes absolutely incredible under the stars.

The best part? Everything cooks in one pan, so cleanup is a breeze and you can focus on enjoying this warm, cinnamon-scented masterpiece with your camping crew.

Ingredients:

6 large apples, peeled and sliced
1 cup rolled oats
3/4 cup all-purpose flour
3/4 cup brown sugar
1/2 cup cold butter, cubed
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
2 tablespoons lemon juice
2 tablespoons granulated sugar
Vanilla ice cream for serving

Instructions:

Heat your cast iron skillet on the Blackstone griddle or over medium campfire coals while you prep the ingredients.
Toss the sliced apples with lemon juice and granulated sugar in a large bowl, then arrange them evenly in the heated skillet.
In another bowl, mix together oats, flour, brown sugar, cinnamon, nutmeg and salt until everything’s well combined.
Cut the cold butter into the dry mixture using a fork until it looks like chunky crumbs… this is where the magic happens!
Sprinkle the oat mixture evenly over the apples in the skillet, making sure to cover all those beautiful apple slices.
Cover the skillet with a lid or aluminum foil and cook for about 25-30 minutes, checking occasionally to make sure the bottom doesn’t burn.
Let it cool for just a few minutes before serving with scoops of vanilla ice cream on top.