Blackstone Tricks and Culinary Solutions for RVers

As the Blackstone gear finally made its way into our possession, thoughts began to form after multiple camping expeditions. It turned out that my perspective was aligned with the general consensus: Blackstone grills are exceptional, facilitate cooking, albeit larger and weightier compared to our other grills. 

Upon reaching the campsite, the first items unloaded from the camper include the table, water station, Blackstone, and kitchen essentials. Since we primarily utilize the Blackstone during camping trips, we store it inside the camper. However, if it had to be accommodated in a confined space, the situation might differ.

We possess the 17-inch Adventure Ready griddle, which, while possibly unsuitable for a large group gathering, can cater to 4-6 individuals effortlessly. 

Blackstone pointers and creative ideas: 

1. Upgrade from cylinders: Invest in a mini-propane burner, for just $9, to avoid waste, refillable at most gas stations, and offering significantly longer gas longevity. 
2. Transform it into a one-pan supper for simplified cleanup: By converting it into a single-griddle meal, you eliminate the need to activate the hot water heater. Instead of preparing an additional side dish or pasta, opt for Ready Rice, sauté it on the Blackstone, and add a bit of water to steam it. Pre-cook potato slices at home and fry them on the grill. 
3. Understand its nuances: Familiarize yourself with the hottest heat zones, acquire appropriate tools of sufficient length for comfort, experiment with diverse recipes, and maintain its seasoning. Either you’ll develop a fondness for it or find it to be overhyped.
4. Utilize foil tents for steaming and melting: In the absence of a cover, fashion an aluminum foil tent to trap steam and accelerate the cooking process, particularly useful for raw chicken. Additionally, you can employ foil containers for preserving food warmth without further cooking. Plus, it’s practical to pack, store, and dispose of foil compared to specialized metal bowls. 
5. Maintain cleanliness: Due to the cold-rolled steel composition of the surface, which essentially consists mainly of iron and carbon, the grill is susceptible to rust, akin to cast iron. Therefore, regular scraping, cleaning using gentle agents, and oiling for seasoning are imperative to ward off rust and maintain a uniform, well-coated surface.
6. Equip yourself with a doordash kit: I have a plethora of condiments like mustard sachets, soy sauce, chili flakes, and other remnants from the takeout era of the pandemic. They remain fresh and serve as excellent impromptu sauces and marinades.

Blackstone dishes you can easily whip up without a specific recipe

Spicy beef and broccoli

Prepare and pack: Thinly slice skirt steak against the grain and marinate it in soy sauce, rice vinegar, sriracha, cilantro, garlic, and green onions. Store it in a container in the cooler. Chop a head of broccoli into small pieces (1-inch) and place them in a bag. Include sesame seeds, furikake, and extra sriracha in your spice kit for garnishing. Grab some jasmine ready rice. 

Cook: Grease the griddle and cook the broccoli over medium-high heat. Once slightly browned on each side, move it to the edge, add ¼ cup of water to steam, and place the beef on the hottest, driest part of the grill. Preserve the excess marinade for later application after browning the beef. Introduce your rice to a clear area, spreading it out to initiate crisping. Upon achieving a light brown hue, add water to steam the rice. Drizzle the remaining marinade and spice blend over the beef during the final cooking phase. For added delight, fry an egg and incorporate it into the fried rice.

Honey Chipotle teriyaki chicken thighs 

Prepare and pack: Did you realize that on-the-go teriyaki is simply a blend of soy sauce and honey? Retrieve a small honey bottle and upon reaching halfway, rejuvenate it with a splash of boiling water, then refill the remainder with soy sauce and give it a good shake. Enhance its spiciness by adding 2 chipotle packets. This will serve as your sauce. Bring boneless, skinless chicken thighs along with your desired side options, like a salad kit and mac and cheese. 

Cook: Oil the griddle and cook the seasoned chicken on medium-high heat. Brown each side for about 2 minutes, then cover with foil for steaming. As they reach the halfway cooking mark, start drizzling the teriyaki sauce over the thighs. Flip them and repeat this process to ensure all sides are coated. If needed, reduce the heat to prevent the honey from scorching, cover with foil, and continue cooking for a few more minutes. 

Beer brats

Prepare and pack: Simmer brats in beer over low heat at home to retain the fat content and guarantee thorough cooking prior to your camping venture. Slice onions and bell peppers, store them in a bag. Pack the cooked brats, onions, and peppers in a container and keep them chilled. Don’t forget your preferred mustard and buns. 

Cook: Oil the griddle and cook the onions over medium-high heat until they caramelize and soften. Proceed with the brats, grilling until they’re heated through and acquire a delightful sear on the exterior. Utilize the griddle to toast the buns and then assemble the brats with the prepared ingredients. Serve alongside chips and pickles. 

Cuban Sandwich

Prepare and pack: Pre-cook and slice pork shoulder or roasted pork. Slice ham, Swiss cheese, and pickles. Get your Cuban bread or hoagie rolls ready. Store each ingredient separately, along with yellow mustard, in the RV refrigerator.

Cook: Grease the griddle at medium heat. Once hot, sear the pork and ham on both sides for rapid browning. 

Spread mustard on each half of your bread and layer them with ham, pork, Swiss cheese, and pickles. Seal it and butter the outer sides of the bread. 

Place the sandwich on the griddle, press it down with a weighty object like a cast iron pan with foil beneath. Grill until the bread turns crispy and golden brown, and the cheese melts, flipping once for even cooking. Slice and serve hot with plantain chips and additional pickles. 

Pancakes

Prepare and pack: While homemade pancakes are typically preferred, it’s not always feasible to have milk, eggs, oil, and butter simultaneously on hand. Fortunately, there are delightful “Just add water” mixes available, and there’s absolutely no judgment here. Utilize the additional space to include delightful toppings like whipped cream, strawberries, blueberries, chocolate chips, and syrup. 

Cook: Combine the dry mix with the wet ingredients on-site, mix in a bowl until just blended. The batter should have a few lumps. Heat the griddle to medium-low, lightly oil it, and pour or scoop the batter onto the griddle to your preferred size. Cook until bubbles form on the surface and the edges set, then flip and cook until the other side achieves a golden-brown hue. Serve hot with your chosen toppings.