Try Todd's Hot Honey Sriracha Dogs for a new take on a classic dish. Get ready to experience flavor like never before. Ingredients 1/2 cup mayonnaise 2 tsp apple cider vinegar 1 tsp sugar Blackstone Pineapple Sriracha seasoning 10 oz bag coleslaw mix (shredded cabbage and carrots) 2 tbsp honey Sriracha sauce Cooking oil (for griddle) All-beef hot dogs 1 loaf French or Italian bread Butter Diced green onions (for topping) Directions 1. Preheat the Blackstone griddle to medium heat. 2. Prepare the slaw by mixing mayonnaise, apple cider vinegar, sugar, and Blackstone's Pineapple Sriracha seasoning. Combine with the bagged coleslaw mix. 3. Make the honey sauce by mixing honey with Sriracha sauce to your taste preference. 4. Drizzle cooking oil on the griddle top. Add hot dogs and roll them often while heating until cooked through. 5. Slice the loaf of bread into pieces about 2 inches thick. Cut each piece about halfway down to create space for the hot dog. Spread butter on the outsides of each bun and place them on the griddle top. Season the buns with Blackstone's Pineapple Sriracha seasoning. Once lightly browned, flip and season again. Remove from the griddle when both sides are lightly browned. 6. Place a hot dog in each bun. Top with coleslaw and drizzle with the hot honey sauce. Sprinkle diced green onions on top and enjoy! #HotDogs #Blackstone #BlackstoneGriddle #BlackstoneRecipe #GriddleCooking #OutdoorCooking

Looking for a hearty and delicious meal? Try @cjfrazier_ 's loaded steak burritos with steak, eggs, tater tots, and a smoky green chile sauce! You can find the full recipe on our website. #SteakBurritos #Blackstone #BlackstoneGriddle #BlackstoneRecipe #GriddleCooking #OutdoorCooking

Treat yourself to a taste of comfort with @chefnathanlippy 's Bourbon Butter Apple Crumble – a dessert fit for any occasion! Ingredients 3 Honey Crisp Apples, quartered and seeded 3 Granny Smith Apples, quartered and seeded ½ stick unsalted butter 1 ½ cups brown sugar 1 cup orange juice ¼ cup bourbon Vanilla ice cream 1 cup crunchy granola Blackstone Spicy Brown Sugar Seasoning Directions 1. Preheat your Blackstone to medium-high heat. Add the butter and apples, cooking for 5 minutes, tossing often. 2. Stir in the brown sugar and orange juice, cooking for an additional 5-8 minutes or until the sugar dissolves and the liquid reduces to a maple syrup consistency. Remember to toss often to coat the apples evenly. 3. Pour in the bourbon and continue cooking for another 5 minutes, tossing frequently. 4. To serve, arrange the caramelized apples over scoops of vanilla ice cream and top with granola. Sprinkle a dusting of Blackstone Spicy Brown Sugar Seasoning for an extra kick. #AppleCrumble #Blackstone #BlackstoneGriddle #BlackstoneRecipe #GriddleCooking #OutdoorCooking

Upgrade your lunch game with @blackstonebetty's Chopped Sandwiches – a flavor-packed combo of juicy turkey, melted cheddar, and baby Swiss, topped with creamy avocado and tangy roasted red pepper mayo. Ingredients 8 slices bacon 1 lb deli turkey ¼ lb deli cheddar cheese ¼ lb deli baby Swiss cheese 4 ciabatta rolls 1 tomato, sliced 1 avocado, sliced Sauce: ¼ cup Dukes Mayo ¼ cup roasted red peppers, chopped Directions 1. In a bowl, mix Dukes Mayo and chopped roasted red peppers, adding a bit of juice from the pepper jar. Set aside. 2. On low heat, cook bacon until crispy, flipping occasionally. Set aside, leaving some bacon fat on the griddle. 3. Add deli sliced turkey to the griddle with the bacon grease. Use a scraper to chop up the turkey meat as it heats through, similar to preparing a cheesesteak. Once heated, divide the turkey into four portions. Top each portion with cheddar and Swiss cheese, followed by bacon strips. 4. Toast ciabatta buns on the griddle. Spread the buns with the red pepper mayo. Assemble each sandwich with a generous portion of the turkey and cheese mixture. Top with avocado slices and tomato slices. Enjoy your delicious turkey melts! #ChoppedSandwich #Blackstone #BlackstoneGriddle #BlackstoneRecipe #GriddleCooking #OutdoorCooking

Satisfy your taco cravings with @thehungryhussey 's Pork Belly Tacos! Juicy cubes of seasoned pork belly, crunchy Asian-ish slaw, and a sticky-sweet sauce. Ingredients 2-3 lbs Pork Belly, cubed into bite-sized pieces 3-4 tablespoons Blackstone Island Stir Fry seasoning Sauce: ¼ cup soy sauce ¼ cup honey 2 tablespoons Hoisin sauce 1-2 tablespoons rice wine vinegar 3-4 cloves garlic, minced 1 thumb-sized piece of ginger, grated ½ teaspoon salt ½ teaspoon pepper Asian-ish Slaw: 1 bag of sliced cabbage ½ red pepper, thinly sliced ¼ cup soy sauce 2 tablespoons honey Dash of sesame oil 1 tablespoon rice wine vinegar ¼ teaspoon salt ¼ teaspoon pepper 1-2 green onions, whites sliced for the slaw, greens for garnish Additional Ingredients: 10 flour tortillas Cilantro, for garnish Crispy noodles Sriracha Mayo Directions 1. Preheat the pellet grill to 275 degrees Fahrenheit. 2. Cube the pork belly into bite-sized pieces. 3. Season the pork belly with Blackstone Island Stir Fry seasoning. 4. Place the seasoned pork belly on the smoker and smoke for about 1 hour. 5. In a bowl, mix together all the sauce ingredients. 6. In another bowl, combine all the ingredients for the Asian-ish slaw and mix well. 7. Remove the pork belly from the smoker when it's tender. 8. Preheat the griddle. 9. Place the pork belly on the griddle and add the sauce, stirring until the sauce becomes thick and sticky. 10. Warm the tortillas on the griddle or smoker for 1-2 minutes. 11. Assemble the tacos by filling each tortilla with pork belly, slaw, sriracha mayo, and crispy noodles. 12. Garnish with cilantro and sliced green onions. #Tacos #Blackstone #BlackstoneSmoke #BlackstoneGriddle #BlackstoneRecipe #PelletGrillCombo #GriddleCooking #OutdoorCooking