Delicious Blackstone Camping Menu Ideas

Cooking outdoors has a unique charm that cannot be replicated in a kitchen and the Blackstone griddle makes it easy to whip up meals that impress.

Fluffy pancakes can make tent neighbors envious. Sizzling fajitas fill the air with delicious aromas.

This flexible cooking surface can transform outdoor meal preparation from meh to wow.

Creating the perfect Blackstone camping menu involves some key considerations though, and in this post I have recipes that will make your camping griddle meals even more enjoyable.

Blackstone Camping Recipes Essential Tools

Cooking amazing meals on your Blackstone griddle while camping requires the right gear to make everything run smoothly.

These essential tools will help you create delicious outdoor dishes without the stress of missing equipment or struggling with makeshift solutions.

• Blackstone Griddle Spatula Set
  

  These wide, flat spatulas are perfect for flipping burgers, moving hash browns and scraping the griddle clean.

• Squirt Bottles for Oil and Water
  

  Keep your griddle seasoned and control flare-ups with these handy bottles for oil and water.

• Griddle Cleaning Kit
  

  A good scraper and cleaning stones make post-meal cleanup quick so you can get back to enjoying camp.

• Camping Prep Bowls Set
  

  Having your ingredients prepped and organized in lightweight bowls makes cooking so much easier.

• Portable Camping Table
  

  Extra surface space for food prep and serving keeps everything organized around your griddle setup.

• Heat-Resistant Camping Gloves
  

  Protect your hands when handling hot griddle accessories and moving the propane tank connections.

Blackstone Menu Meal Ideas

I’ve got some absolutely amazing meal ideas that’ll make your camping buddies think you’re a gourmet chef because these recipes are way easier than they look!

From a sizzling Campfire Breakfast Hash that’s perfect for those chilly mornings to mouthwatering Teriyaki Salmon Foil Packets that basically cook themselves, I’m about to share some incredible dishes that’ll transform your outdoor cooking game.

Campfire Breakfast Hash Skillet

This Campfire Breakfast Hash is hearty enough to power you through a full day of hiking and flexible enough to throw in whatever you’ve got stashed in your cooler.

Ingredients:

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

Instructions:

1. Heat your Blackstone griddle to medium-high heat and add the vegetable oil to coat the surface.
2. Toss the diced potatoes with salt, pepper, garlic powder and paprika, then spread them across the griddle in a single layer.
3. Cook the potatoes for about 8-10 minutes without moving them too much… you want those crispy golden edges that make everyone’s mouth water.
4. Add the chopped bacon to one side of the griddle and cook until it starts getting crispy, about 5 minutes.
5. Push the potatoes to one side and add the diced onion and bell pepper to the empty space, cooking until they start to soften.
6. Mix everything together on the griddle, creating little wells or spaces for the eggs.
7. Crack the eggs into the wells you made and let them cook to your liking, whether that’s runny yolks or fully set.
8. Sprinkle the shredded cheese over the entire hash and let it melt for about 2 minutes.
9. Remove from heat and garnish with chopped green onions before serving directly from the griddle.

Grilled Chicken Fajita Wraps

These Grilled Chicken Fajita Wraps are absolutely perfect for your Blackstone camping adventures because they bring all that sizzling flavor and are so much easier to handle around a campsite than messy plates.

Ingredients:

• 2 lbs boneless chicken breasts, sliced into strips
• 3 bell peppers (mix of colors), sliced
• 2 large onions, sliced
• 3 tablespoons olive oil
• 2 tablespoons lime juice
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 8 large flour tortillas
• Optional toppings: shredded cheese, sour cream, salsa, avocado

Instructions:

1. Mix all the spices together in a small bowl and toss the chicken strips with half the spice mixture, 1 tablespoon olive oil and lime juice. Let it sit for about 15 minutes while you prep everything else.
2. Heat your Blackstone griddle to medium-high heat and add the remaining olive oil to one side.
3. Toss the sliced peppers and onions with the remaining spice mixture and spread them across half the griddle surface.
4. Add the seasoned chicken strips to the other half of the griddle and cook for about 6-8 minutes, flipping occasionally until the chicken is cooked through and has nice grill marks.
5. Cook the vegetables for about 8-10 minutes, stirring frequently until they’re tender and slightly caramelized.
6. Warm the tortillas on a clean section of the griddle for about 30 seconds per side.
7. Load up each tortilla with the chicken and veggie mixture, add your favorite toppings and wrap them up tight for the ultimate camping meal!

Bacon Cheeseburgers

The flat cooking surface gives you perfect control over multiple components at once, letting you crisp up bacon, sear burger patties and toast buns all simultaneously.

Ingredients:

• 1 lb ground beef (80/20 blend works best)
• 8 slider buns or dinner rolls
• 8 slices bacon
• 8 slices American or cheddar cheese
• 1 small onion, thinly sliced
• 2 tablespoons butter
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• Pickles, lettuce and tomato for toppings
• Ketchup, mustard and mayo

Instructions:

1. Preheat your Blackstone griddle to medium-high heat and lay the bacon strips across one section to start cooking.
2. While bacon cooks, form the ground beef into 8 small patties, slightly larger than your buns since they’ll shrink. Season both sides with salt, pepper, garlic powder and onion powder.
3. Add sliced onions to another section of the griddle with a little oil, cooking until they’re golden and caramelized.
4. Once bacon is crispy, move it to a plate and place the burger patties on the griddle. Cook for about 3-4 minutes per side.
5. During the last minute of cooking, place cheese slices on each patty and let them melt.
6. Slice the buns in half and butter the cut sides, then toast them face-down on the griddle until golden brown.
7. Assemble your sliders by placing each cheesy patty on a bottom bun, then adding bacon, caramelized onions and your favorite toppings.
8. Add condiments, top with the other bun half and serve immediately while everything’s still hot and melty.

Teriyaki Salmon Foil Packets

The foil packet method keeps everything super moist and tender while the Blackstone’s even heat distribution cooks everything to perfection.

Ingredients:

• 4 salmon fillets (about 6 oz each)
• 1/3 cup teriyaki sauce
• 2 tablespoons honey
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 inch fresh ginger, grated
• 2 bell peppers, sliced
• 1 zucchini, sliced into rounds
• 1 cup snap peas
• 2 green onions, chopped
• 1 tablespoon sesame seeds
• Salt and pepper to taste
• Heavy-duty aluminum foil

Instructions:

1. Preheat your Blackstone griddle to medium heat and tear off four large pieces of heavy-duty foil, about 12 inches each.
2. In a small bowl, whisk together teriyaki sauce, honey, sesame oil, minced garlic and grated ginger until it’s all combined and smelling amazing.
3. Place one salmon fillet in the center of each foil piece and season with salt and pepper.
4. Divide the bell peppers, zucchini and snap peas evenly among the four packets, arranging them around each salmon fillet.
5. Drizzle the teriyaki mixture over each salmon and veggie combo, making sure everything gets coated with that sweet and savory goodness.
6. Fold the foil over the salmon and crimp the edges tightly to create sealed packets that won’t leak.
7. Place the packets on the Blackstone and cook for 12-15 minutes, depending on how thick your salmon is.
8. Carefully open one packet to check if the salmon flakes easily with a fork and the veggies are tender.
9. Remove from heat, open the packets carefully (watch out for that hot steam!), and sprinkle with chopped green onions and sesame seeds before serving.

Loaded Breakfast Burrito Bowls

These Loaded Breakfast Burrito Bowls are the perfect way to fuel up for your camping adventures on the Blackstone griddle! The flat cooking surface makes it super easy to cook everything at once, from crispy potatoes to fluffy scrambled eggs.

Ingredients:

• 6 large eggs, beaten
• 4 medium potatoes, diced small
• 1 pound breakfast sausage or bacon, chopped
• 1 bell pepper, diced
• 1 small onion, diced
• 2 cups shredded cheese (cheddar or Mexican blend)
• 1 can black beans, drained and rinsed
• 1 avocado, sliced
• 1/2 cup salsa
• 1/4 cup sour cream
• 2 tablespoons vegetable oil
• Salt and pepper to taste
• Hot sauce (optional but recommended!)

Instructions:

1. Preheat your Blackstone griddle to medium-high heat and add a tablespoon of oil to one section.
2. Add the diced potatoes to the griddle and season with salt and pepper. Cook for about 8-10 minutes, stirring occasionally until they’re golden brown and crispy.
3. Push the potatoes to one side and add your breakfast meat to another section of the griddle. Cook until crispy and fully cooked through.
4. Add the diced onion and bell pepper to an empty section of the griddle and cook for 3-4 minutes until they start to soften.
5. Warm the black beans in a small pan on the griddle or mix them with the vegetables.
6. Pour the beaten eggs onto the remaining griddle space and scramble them gently until they’re fluffy and just set.
7. Start assembling your bowls by dividing the crispy potatoes between 4 bowls as the base.
8. Top each bowl with scrambled eggs, cooked meat, sautéed vegetables and black beans.
9. Sprinkle generously with shredded cheese while everything’s still hot so it melts perfectly.
10. Finish each bowl with sliced avocado, a dollop of sour cream, salsa and hot sauce if you’re feeling spicy!

Related: One Pan Camping Recipes

Smoked BBQ Pork Nachos

This recipe works perfectly for Blackstone camping because you can cook everything on one surface, from warming the chips to melting the cheese.

Ingredients:

• 1 bag tortilla chips (about 12 oz)
• 2 cups cooked pulled pork or leftover BBQ pork
• 1/2 cup BBQ sauce
• 2 cups shredded cheese (cheddar and Monterey Jack work great)
• 1 can black beans, drained and rinsed
• 1 bell pepper, diced
• 1 small red onion, diced
• 2 jalapeños, sliced
• 1/2 cup sour cream
• 1/4 cup chopped cilantro
• 1 lime, cut into wedges
• Salt and pepper to taste

Instructions:

1. Heat your Blackstone griddle to medium heat and lightly oil the surface to prevent sticking.
2. Mix the pulled pork with BBQ sauce in a bowl and set aside to let those flavors mingle.
3. Spread the tortilla chips evenly across a large section of the griddle, creating a nice base layer.
4. Sprinkle the black beans, diced bell pepper and red onion over the chips, then add the BBQ pork mixture on top.
5. Cover everything with the shredded cheese and add the jalapeño slices for that perfect kick.
6. Use a large lid or aluminum foil to cover the nachos and let them cook for 5-7 minutes until the cheese melts completely.
7. Remove the cover and add dollops of sour cream around the nachos, then sprinkle with fresh cilantro. Serve immediately.

Grilled Veggie Quesadillas

The flat top gives you that amazing crispy tortilla exterior while keeping all those colorful veggies perfectly tender inside… You can prep all your vegetables ahead of time and just throw everything together when hunger strikes at camp.

Ingredients:

• 4 large flour tortillas
• 2 cups shredded cheese (cheddar or Mexican blend works great)
• 1 bell pepper, sliced thin
• 1 medium zucchini, sliced into half moons
• 1 small red onion, sliced
• 8 oz mushrooms, sliced
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• Sour cream and salsa for serving

Instructions:

1. Heat your Blackstone griddle to medium heat and add a tablespoon of olive oil.
2. Toss all your sliced vegetables with the remaining olive oil, cumin, chili powder, salt and pepper.
3. Cook the seasoned vegetables on the griddle for about 8-10 minutes, stirring occasionally until they’re tender and slightly caramelized.
4. Push the vegetables to one side of the griddle and place two tortillas on the empty space.
5. Sprinkle cheese on both tortillas, then divide the cooked vegetables between them and top with more cheese.
6. Place the remaining tortillas on top and cook for 2-3 minutes until the bottom is golden brown and crispy.
7. Carefully flip each quesadilla using a large spatula and cook another 2-3 minutes until the second side is crispy and cheese is melted.
8. Remove from heat, let cool for a minute, then cut into wedges and serve with sour cream and salsa.

Campfire Chili Mac Skillet

This Campfire Chili Mac is the ultimate comfort food that brings together everything you love about hearty chili and creamy mac and cheese in one amazing dish.

Ingredients:

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

Instructions:

1. Heat your Blackstone griddle to medium-high heat and add olive oil to your cast iron skillet or griddle pan.
2. Brown the ground beef in the skillet, breaking it up with your spatula as it cooks for about 6-8 minutes until it’s no longer pink.
3. Add the diced onion and garlic to the beef and cook for another 3-4 minutes until the onion gets soft and fragrant.
4. Stir in the chili powder, cumin, paprika and cayenne pepper, cooking for about 30 seconds until the spices smell amazing.
5. Pour in the diced tomatoes, tomato sauce, kidney beans and beef broth, then bring everything to a simmer.
6. Add the uncooked elbow macaroni right into the skillet and stir everything together really well.
7. Cover the skillet and let it simmer for 12-15 minutes, stirring occasionally to make sure the pasta doesn’t stick to the bottom.
8. Once the macaroni is tender and most of the liquid has been absorbed, remove from heat and stir in the shredded cheese until it melts completely.
9. Season with salt and pepper to taste, then sprinkle with chopped green onions before serving this cheesy, hearty masterpiece!

Shrimp and Sausage Jambalaya

This Shrimp and Sausage Jambalaya brings that authentic Louisiana flavor straight to your Blackstone griddle with bold spices and hearty ingredients that’ll make your taste buds dance.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 12 oz andouille sausage, sliced
• 2 cups long-grain white rice
• 4 cups chicken broth
• 1 large onion, diced
• 1 bell pepper, diced
• 3 celery stalks, diced
• 4 garlic cloves, minced
• 1 can diced tomatoes (14.5 oz)
• 2 bay leaves
• 2 teaspoons Cajun seasoning
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 3 tablespoons vegetable oil
• Salt and black pepper to taste
• Green onions for garnish

Instructions:

1. Heat your Blackstone griddle to medium-high heat and add the vegetable oil to create a nice cooking zone.
2. Toss the sliced andouille sausage on the griddle and cook for about 5 minutes until it gets those beautiful caramelized edges, then push to one side.
3. Add the diced onion, bell pepper and celery to the griddle, cooking for 6-8 minutes until they start getting soft and fragrant.
4. Make a little space and add the minced garlic, cooking for just 30 seconds because nobody wants burnt garlic ruining the party.
5. Season the shrimp with salt, pepper and half the Cajun seasoning, then add them to the griddle for 2-3 minutes per side until pink and cooked through.
6. Push everything to one side and add the rice to the empty space, stirring it around for 2-3 minutes to toast it lightly.
7. Add the diced tomatoes, remaining Cajun seasoning, paprika, cayenne and bay leaves, mixing everything together.
8. Carefully pour the chicken broth over everything and use your spatula to spread it evenly across the griddle surface.
9. Let it simmer for 18-20 minutes without stirring too much, just giving it an occasional gentle mix to prevent sticking.
10. Once the rice is tender and most liquid is absorbed, taste and adjust seasoning with salt and pepper as needed.
11. Remove bay leaves, garnish with chopped green onions and serve this Louisiana masterpiece hot off the griddle!

Skillet Apple Cinnamon Pancakes

These Skillet Apple Cinnamon Pancakes are absolutely perfect for your Blackstone camping adventures because they cook up beautifully on that flat, even surface while filling your campsite with the most amazing breakfast aromas.

The combination of tender apples and warm cinnamon creates a cozy morning treat that’s way easier than flipping individual pancakes… plus everyone can dig in at the same time from one giant skillet pancake!

Ingredients:

• 2 cups all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 2 large eggs
• 1 3/4 cups milk
• 1/4 cup melted butter
• 2 medium apples, peeled and diced
• 2 tablespoons butter for cooking
• Maple syrup for serving

Instructions:

1. Heat your Blackstone griddle to medium heat and melt 2 tablespoons of butter in a large cast iron skillet.
2. In a large bowl, whisk together flour, sugar, baking powder, cinnamon and salt until everything’s well combined.
3. In another bowl, beat the eggs and then add milk and melted butter, mixing until smooth.
4. Pour the wet ingredients into the dry ingredients and stir just until combined…
5. Add the diced apples to your hot buttered skillet and cook for about 3 minutes until they start to soften.
6. Pour the pancake batter right over the apples in the skillet, spreading it evenly to cover the bottom.
7. Cook for about 5-7 minutes until the bottom is golden brown and the top starts to look set.
8. Carefully flip the giant pancake using a large spatula (or two spatulas if you’re feeling nervous) and cook another 3-4 minutes until golden.
9. Slice into wedges and serve hot with maple syrup drizzled all over the top.

Grilled Steak Fajita Bowls

The flat-top griddle gives you plenty of space to cook everything at once… the steak gets those beautiful char marks while the peppers and onions caramelize to perfection.

Ingredients:

• 1 1/2 pounds flank steak or skirt steak
• 2 bell peppers (any colors), sliced
• 1 large onion, sliced
• 3 tablespoons olive oil
• 2 tablespoons lime juice
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste
• Cooked rice or quinoa for serving
• Optional toppings: shredded cheese, sour cream, guacamole, salsa

Instructions:

1. Mix the chili powder, cumin, garlic powder, paprika, salt and pepper in a small bowl to make your fajita seasoning.
2. Rub the steak with 1 tablespoon olive oil and half of the seasoning mix, making sure to coat both sides really good.
3. Heat your Blackstone griddle to medium-high heat and add the remaining olive oil.
4. Place the seasoned steak on the griddle and cook for about 4-5 minutes per side for medium-rare, or longer if you like it more done.
5. While the steak cooks, add the sliced peppers and onions to another section of the griddle and sprinkle with the remaining seasoning.
6. Cook the vegetables for about 8-10 minutes, stirring occasionally until they’re tender and slightly charred.
7. Remove the steak and let it rest for 5 minutes, then slice it against the grain into thin strips.
8. Drizzle everything with lime juice and serve over rice with your favorite toppings piled high!

Campfire S’mores Flatbread Pizza

It’s genius because you get all those gooey, chocolatey s’mores flavors without the mess of trying to roast marshmallows over an open flame, and the flatbread base makes it way easier to share with your camping crew.

Ingredients:

• 2 naan flatbreads or pizza dough rounds
• 4 tablespoons Nutella or chocolate hazelnut spread
• 1 cup mini marshmallows
• 1/2 cup crushed graham crackers
• 4 oz dark chocolate, chopped into small pieces
• 2 tablespoons butter, melted
• 1 teaspoon vanilla extract
• Pinch of sea salt
• Optional: sliced strawberries or bananas

Instructions:

1. Preheat your Blackstone griddle to medium heat and lightly oil the surface to prevent sticking.
2. Brush both sides of the flatbreads with melted butter mixed with vanilla extract, then place them on the griddle for 2-3 minutes per side until they’re golden and crispy.
3. Remove the flatbreads from heat and immediately spread Nutella evenly across the surface while they’re still warm.
4. Sprinkle the chopped chocolate pieces over the Nutella, followed by a generous layer of mini marshmallows.
5. Place the topped flatbreads back on the griddle and cover with a large lid or aluminum foil tent for 3-4 minutes until the marshmallows start getting golden and the chocolate melts.
6. Remove from heat and immediately sprinkle crushed graham crackers and a pinch of sea salt over the top.
7. Add sliced fruit if you’re using it, then slice into wedges and serve immediately while everything’s still warm and gooey.

Blackstone camping Menu Ideas

These Blackstone camping recipes will make you the hero of your next outdoor adventure!

So fire up that griddle and get ready to create some seriously delicious memories!