You Need These Camping Meals on Blackstone Grill

When camping with a Blackstone grill, it’s surprising how much it can change outdoor cooking.

This flat-top grill transforms any campsite into a personal outdoor kitchen, really!

Say goodbye to those tiny camp stoves that create more hassle for your adventures instead of making your life easier.

What I liove about the blackstone griddle is the ability to cook nearly anything. From crispy breakfast hash that makes tent neighbors envious to juicy burgers that rival most restaurants, the possibilities are endless here.

What stands out about these camping adventures is the versatility and convenience of cooking outdoors. I am about to share all the essential equipment you need and some fave recipes for your next outdoor cooking adventure, let’s go!

Blackstone Grill Meals Essential Tools

Getting the most out of your Blackstone grill while camping means having the right tools at your fingertips.

These essentials will help you cook delicious meals and keep everything running smoothly at your campsite.

• Blackstone Griddle Spatula Set
  

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

• Squeeze Bottles for Oil and Water
  

  Keep your griddle seasoned and clean with easy-to-control squeeze bottles for cooking oil and water.

• Griddle Scraper Tool
  

  This tool makes cleaning stuck-on food and grease way easier than trying to scrub it off.

• Camping Prep Bowls Set
  

  Keep your ingredients organized and ready to go with lightweight, stackable prep bowls.

• Heat-Resistant Gloves
  

  Protect your hands when handling hot food, adjusting the grill or cleaning the griddle surface.

• Paper Towel Holder with Clips
  

  Keep paper towels handy and prevent them from blowing away in the wind while you cook.

Blackstone Camping Meal Ideas

Now I’m gonna share some of my absolute favorite Blackstone camping meals that’ll have your whole crew begging for seconds!

From hearty breakfast hash with perfectly cooked eggs to those irresistible smash burger sliders that taste way better than anything you’d get at a restaurant, these recipes are total game-changers for outdoor cooking.

Your family camping trips will never be the same once you try these!

Breakfast Hash With Eggs

This one brings full diner energy without leaving the woods… crispy potatoes, bacon and eggs cooked just how you like them.

Ingredients:

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

Instructions:

1. Preheat your Blackstone grill to medium heat and drizzle the vegetable oil across the cooking surface.
2. Toss the diced potatoes onto the grill and season with salt, pepper, garlic powder and paprika. Cook for about 15-20 minutes, flipping occasionally until they’re golden brown and crispy.
3. Push the potatoes to one side of the grill and add the chopped bacon to the empty space. Cook until the bacon gets nice and crispy, about 5-7 minutes.
4. Add the diced onion and bell pepper to the bacon area and cook for another 5 minutes until the veggies start to soften.
5. Mix everything together on the grill surface and create 6 small wells in the hash mixture for the eggs.
6. Crack each egg into a well and cook for 3-4 minutes until the whites are set but the yolks are still runny (or longer if you prefer them more done).
7. Sprinkle the shredded cheese over the entire hash and let it melt for about 2 minutes.
8. Remove from heat and garnish with chopped green onions before serving directly from the grill.

Grilled Chicken Fajita Wraps

Wraps are a campsite win with zero fuss easy cleanup and all the flavor of classic sizzling fajitas.

Ingredients:

• 2 pounds boneless, skinless chicken breasts, sliced into strips
• 3 bell peppers (mixed 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
• Shredded cheese, salsa, sour cream for serving

Instructions:

1. Preheat your Blackstone grill to medium-high heat and lightly oil the surface to prevent sticking.
2. In a large bowl, combine the chicken strips with 2 tablespoons olive oil, lime juice, chili powder, cumin, paprika, garlic powder, salt and pepper, mixing everything together until the chicken is well coated.
3. Toss the sliced peppers and onions with the remaining tablespoon of olive oil and a pinch of salt.
4. Place the seasoned chicken strips on one side of the grill and the vegetables on the other side, spreading them out so they cook evenly.
5. Cook the chicken for about 6-8 minutes, flipping once, until it’s fully cooked through and has nice grill marks.
6. Cook the vegetables for about 8-10 minutes, stirring occasionally, until they’re tender and slightly charred.
7. Warm the tortillas on a cooler part of the grill for about 30 seconds per side.
8. Fill each tortilla with the grilled chicken and vegetables, then add your favorite toppings like cheese, salsa and sour cream before rolling them up tight.

Smash Burger Sliders

These sliders bring that crispy juicy magic and cook fast enough to feed everyone before the hangry hits.

Ingredients:

• 2 pounds ground beef (80/20 blend works best)
• 8-12 slider buns
• 8-12 slices of cheese (American or cheddar)
• 1 large onion, thinly sliced
• Salt and pepper
• 2 tablespoons vegetable oil
• Pickles for serving
• Ketchup and mustard
• Lettuce leaves (optional)

Instructions:

1. Preheat your Blackstone grill to medium-high heat and add a little oil to the surface.
2. Form the ground beef into 8-12 loose balls, about 2-3 ounces each… don’t pack them tight or they won’t smash properly.
3. Place the beef balls on the hot griddle and immediately smash them down hard with a spatula or burger press until they’re nice and flat.
4. Season the patties with salt and pepper, then let them cook for about 2-3 minutes without moving them so they get that perfect crispy crust.
5. While the burgers cook, toss the sliced onions on another section of the griddle and cook until they’re golden and caramelized.
6. Flip the patties, add cheese on top and cook for another 1-2 minutes until the cheese melts.
7. Toast the slider buns on the griddle for about 30 seconds until they’re lightly golden.
8. Assemble your sliders with the patties, caramelized onions, pickles, lettuce and your favorite condiments.

Teriyaki Pineapple Pork

Sticky sweet and smoky this pork is packed with flavor and cooks perfectly on the griddle every time.

Ingredients:

• 4 bone-in pork chops, about 1 inch thick
• 1 cup teriyaki sauce, divided
• 1 fresh pineapple, cored and sliced into rings
• 2 tablespoons brown sugar
• 2 tablespoons vegetable oil
• 1 red bell pepper, sliced
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 1 teaspoon ground ginger
• Salt and black pepper to taste
• Green onions for garnish

Instructions:

1. Season your pork chops with salt and pepper, then marinate them in half the teriyaki sauce for at least 30 minutes while your Blackstone heats up.
2. Preheat your Blackstone grill to medium-high heat and add the vegetable oil to coat the surface.
3. Remove pork chops from marinade and place them on the grill, cooking for about 6-7 minutes on each side until they reach an internal temperature of 145°F.
4. While the pork cooks, grill the pineapple rings on another section of the Blackstone for 2-3 minutes per side until you get those beautiful caramelized marks.
5. Push the pork chops to one side and add the sliced bell pepper and onion to the grill, cooking for about 5 minutes until they start to soften.
6. Add the minced garlic and ginger to the vegetables and cook for another minute until fragrant.
7. Mix the remaining teriyaki sauce with brown sugar and pour it over everything, letting it bubble and caramelize for 2-3 minutes.
8. Serve the pork chops topped with the grilled vegetables and pineapple, then drizzle with that gorgeous teriyaki glaze and sprinkle with chopped green onions.

Cheesy Quesadillas With Peppers

Crispy cheesy and ready in minutes these quesadillas keep everyone happy and no one’s left waiting.

Ingredients:

• 8 large flour tortillas
• 2 cups shredded Mexican cheese blend
• 1 large bell pepper, sliced thin
• 1 medium onion, sliced
• 2 tablespoons vegetable oil
• 1 teaspoon garlic powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• Sour cream for serving
• Salsa for serving

Instructions:

1. Heat your Blackstone grill to medium heat and add a little oil to prevent sticking.
2. Toss the sliced peppers and onions with garlic powder, cumin, salt and pepper, then cook them on the grill for about 5-7 minutes until they’re tender and slightly caramelized.
3. Remove the cooked vegetables and set them aside in a bowl.
4. Place 4 tortillas on the grill surface and sprinkle cheese evenly over each one.
5. Add the cooked peppers and onions on top of the cheese, then add another layer of cheese because more cheese is never a bad idea.
6. Top with the remaining tortillas and press down gently with a spatula.
7. Cook for 2-3 minutes until the bottom is golden brown, then carefully flip each quesadilla and cook another 2-3 minutes.
8. Remove from grill and let them cool for just a minute before cutting into wedges with a pizza cutter or sharp knife.
9. Serve immediately with sour cream and salsa on the side for dipping.

Loaded Nachos Supreme

These loaded nachos bring all the gooey crunchy goodness and come together fast right on the griddle.

Ingredients:

• 1 large bag tortilla chips
• 2 cups shredded Mexican cheese blend
• 1 pound ground beef or turkey
• 1 packet taco seasoning
• 1 can black beans, drained and rinsed
• 1 cup corn kernels (frozen or canned)
• 1 large tomato, diced
• 1/2 red onion, finely chopped
• 1 jalapeño, sliced
• 1/2 cup sour cream
• 1/4 cup salsa
• 2 green onions, chopped
• 1 avocado, diced
• Hot sauce to taste

Instructions:

1. Heat your Blackstone grill to medium-high heat and cook the ground meat until it’s browned all over, breaking it up as it cooks.
2. Add the taco seasoning to the meat with a splash of water and let it simmer for about 3 minutes until the flavors meld together.
3. Push the seasoned meat to one side of the grill and reduce heat to medium-low.
4. Spread the tortilla chips across the other side of the grill surface, making sure they’re in a single layer as much as possible.
5. Sprinkle the shredded cheese evenly over all the chips, then add spoonfuls of the seasoned meat, black beans and corn on top.
6. Cover with a large lid or aluminum foil and let everything heat for about 5-7 minutes until the cheese is completely melted and bubbly.
7. Remove from heat and immediately top with diced tomatoes, red onion, jalapeño slices and green onions.
8. Add dollops of sour cream and salsa around the nachos, then finish with the diced avocado and a drizzle of hot sauce.
9. Serve immediately while the cheese is still gooey and watch everyone dive in!

Grilled Vegetable Skewer Medley

Bright colorful and full of charred flavor these veggie skewers are proof that camping food can still feel fresh.

Ingredients:

• 2 bell peppers (any color), cut into 1-inch pieces
• 1 large zucchini, sliced into thick rounds
• 1 red onion, cut into wedges
• 8 oz mushrooms, stems removed
• 1 pint cherry tomatoes
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Wooden skewers, soaked in water for 30 minutes

Instructions:

1. Preheat your Blackstone grill to medium-high heat and make sure the surface is clean and lightly oiled.
2. In a large bowl, whisk together olive oil, minced garlic, oregano, basil, salt and pepper to create your marinade.
3. Add all the chopped vegetables to the bowl and toss them around until they’re completely coated with the herb mixture.
4. Thread the vegetables onto your soaked skewers, alternating colors and types for the prettiest presentation and even cooking.
5. Place the skewers on the grill and cook for about 12-15 minutes, turning every 3-4 minutes to ensure all sides get nicely charred.
6. The vegetables are done when they’re tender and have those gorgeous grill marks that make everything taste better.
7. Let them cool for just a minute before serving because nobody wants to burn their tongue on a cherry tomato!

Shrimp and Sausage Jambalaya

A little Cajun spice, a lot of flavor and everything cooked in one spot for easy cleanup and big portions.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 12 oz andouille sausage, sliced into rounds
• 1½ cups long-grain white rice
• 3 cups chicken broth
• 1 large onion, diced
• 1 bell pepper, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 2 tablespoons Cajun seasoning
• 1 teaspoon paprika
• ½ teaspoon cayenne pepper
• 2 bay leaves
• 3 tablespoons vegetable oil
• Salt and black pepper to taste
• 3 green onions, chopped
• Fresh parsley for garnish

Instructions:

1. Heat your Blackstone to medium-high and add oil to one side of the griddle. Cook the sausage slices until they’re nicely browned and crispy, about 4-5 minutes, then push them to one corner.
2. In the same area where you cooked the sausage, toss in the diced onion, bell pepper and celery. Let them cook for about 5 minutes until they start getting soft and picking up all those delicious sausage flavors.
3. Add the minced garlic and cook for another minute until it smells absolutely amazing, then stir in the Cajun seasoning, paprika and cayenne pepper.
4. Pour in the diced tomatoes and let everything simmer together for about 3 minutes, scraping up any tasty bits from the griddle.
5. Add the rice and stir it around for 2-3 minutes until it’s well coated with all the seasonings and starts to look a little toasted.
6. Slowly pour in the chicken broth and add the bay leaves. Use a large spatula to spread everything evenly across the griddle and reduce heat to medium-low.
7. Let the jambalaya simmer for about 15-18 minutes, stirring occasionally and adding more broth if it starts looking too dry.
8. When the rice is almost tender, nestle the shrimp into the mixture and cook for 3-4 more minutes until they turn pink and curl up.
9. Remove the bay leaves, taste and adjust seasoning with salt and pepper. Sprinkle with chopped green onions and fresh parsley before serving hot.

BBQ Pulled Pork Sandwiches

Juicy tender and smoky this pulled pork cooks low and slow while you use the rest of the griddle for toppings and buns.

Ingredients:

• 3-4 lb pork shoulder or pork butt
• 2 tablespoons brown sugar
• 2 tablespoons paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon cayenne pepper
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 cup apple cider vinegar
• 1/2 cup your favorite BBQ sauce
• 8 hamburger buns
• Coleslaw for topping (optional)
• 2 tablespoons vegetable oil

Instructions:

1. Mix all the dry seasonings together in a bowl to create your rub, then coat the pork shoulder generously on all sides.
2. Let the seasoned pork sit for at least 30 minutes while you preheat your Blackstone grill to medium-high heat.
3. Add oil to the griddle and sear the pork on all sides until you get a nice brown crust, about 4-5 minutes per side.
4. Reduce heat to low and create a dome over the pork using a large metal bowl or aluminum foil tent.
5. Cook for about 2-3 hours, flipping every 45 minutes and adding apple cider vinegar a little at a time to keep it moist.
6. The pork is done when it easily shreds with two forks and reaches an internal temperature of 195-205°F.
7. Remove from heat and let it rest for 10 minutes, then shred the meat and mix with BBQ sauce.
8. Toast the buns on the griddle for 1-2 minutes until golden brown.
9. Pile that delicious pulled pork onto the buns and top with coleslaw if you’re feeling fancy!

Campfire Chili Mac Skillet

Cheesy hearty and cooked all in one pan this chili mac is pure comfort with zero extra dishes.

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
• 1 cup shredded cheddar cheese
• Salt and pepper to taste
• 2 tablespoons olive oil
• Green onions for garnish

Instructions:

1. Heat your Blackstone grill to medium heat and add olive oil to a large skillet or cast iron pan.
2. Brown the ground meat, breaking it up with your spatula as it cooks for about 5-6 minutes until it’s no longer pink.
3. Add the diced onion, bell pepper and garlic to the meat, cooking for another 3-4 minutes until the vegetables start getting soft.
4. Stir in the chili powder, cumin, paprika and oregano, letting those spices get fragrant for about 30 seconds.
5. Pour in the diced tomatoes, tomato sauce and beef broth, then add the uncooked macaroni and kidney beans.
6. Bring everything to a boil, then reduce heat to medium-low and cover the skillet.
7. Let it simmer for 15-18 minutes, stirring occasionally so the pasta doesn’t stick to the bottom.
8. When the macaroni is tender and most of the liquid has been absorbed, season with salt and pepper to taste.
9. Remove from heat and sprinkle the shredded cheese over the top, letting it melt for a few minutes.
10. Garnish with chopped green onions and serve hot right from the skillet.

Steak and Mushroom

Steakhouse flavor right at your campsite with garlicky mushrooms sizzling beside perfectly seared steak.

Ingredients:

• 4 ribeye or sirloin steaks (about 6 oz each)
• 1 lb mixed mushrooms, sliced (cremini, shiitake or whatever looks good)
• 1 large onion, sliced
• 4 cloves garlic, minced
• 3 tablespoons olive oil
• 2 tablespoons butter
• 1/2 cup beef broth
• 2 tablespoons Worcestershire sauce
• 1 teaspoon dried thyme
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions:

1. Fire up your Blackstone and let it get nice and hot, then season those steaks generously with salt and pepper on both sides.
2. Drizzle olive oil on the hot griddle and place the steaks down… listen to that beautiful sizzle! Cook for about 4-5 minutes per side for medium-rare, or however you like them.
3. Move the steaks to one side of the griddle to rest, then add the sliced onions and mushrooms to the hot surface with a little more oil if needed.
4. Cook the mushrooms and onions for about 6-8 minutes, stirring occasionally until they’re golden brown and the onions are getting soft and sweet.
5. Add the minced garlic, butter, thyme and Worcestershire sauce to the mushroom mixture, cooking for another 2 minutes until everything smells amazing.
6. Pour in the beef broth and let it bubble up, scraping up any tasty bits from the griddle surface.
7. Slice the rested steaks and serve them topped with that incredible mushroom mixture, sprinkled with fresh parsley because we’re fancy campers!

Grilled Fish Tacos

Fresh, fast and full of flavor these tacos are light enough for lunch and satisfying enough for dinner.

Ingredients:

• 1 lb white fish fillets (mahi-mahi, tilapia or cod work great)
• 8 small flour or corn tortillas
• 2 tablespoons olive oil
• 1 lime, juiced
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1 bell pepper, sliced thin
• 1/2 red onion, sliced
• 2 cups coleslaw mix
• 1/4 cup mayonnaise
• Hot sauce for serving
• Lime wedges for serving

Instructions:

1. Mix the chili powder, cumin, garlic powder, salt and pepper in a small bowl to create your fish seasoning blend.
2. Pat the fish fillets dry and brush both sides with olive oil, then coat evenly with the spice mixture.
3. Heat your Blackstone to medium-high heat and add a little oil to prevent sticking.
4. Place the seasoned fish on the griddle and cook for 3-4 minutes per side until it flakes easily with a fork.
5. While the fish cooks, toss the coleslaw mix with mayonnaise and lime juice in a bowl to make your slaw.
6. Remove fish from griddle and let it rest for a minute, then flake into bite-sized pieces.
7. Quickly sauté the bell pepper and onion on the griddle for 2-3 minutes until they’re just softened.
8. Warm the tortillas on the griddle for about 30 seconds per side.
9. Fill each tortilla with flaked fish, sautéed vegetables, coleslaw and a squeeze of lime.
10. Serve immediately with hot sauce and extra lime wedges on the side.

Camping meals on blackstone grill

There you have it… amazing meals that’ll make your camping buddies think you’re some kind of outdoor chef!

Your Blackstone grill isn’t just gonna cook food, it’s gonna create memories that stick around longer than that campfire smoke smell on your clothes.

o fire up that flat-top, grab your spatula and get ready to turn your campsite into the best restaurant in the wilderness!