7 Griddle Dishes You Didn't Realize You Could Cook Outdoors
While traditional grills remain a backyard staple, outdoor griddles, such as the Blackstone, are gaining in popularity.
Outdoor griddles provide the convenience of a stovetop with a much larger cooking surface. This expanded area can save you time and make outdoor cooking more enjoyable since it takes the cooking outside the kitchen.
Without the grates of a traditional grill, griddles are ideal for preparing a broader range of dishes, giving you even more reasons to enjoy dinner outdoors. These stovetop favorites can easily be adapted for griddle cooking, offering delicious meals that go beyond the usual barbecue fare.
French Toast
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Why you should give it a try: Ever wondered how diners get their pancakes and French toast so perfectly golden? It's all thanks to a griddle. Now you can easily recreate that restaurant-quality French toast at home in a batch large enough to feed a crowd. Top it off with your favorite fixings like fruit compote, caramel, and whipped cream.
How to make it: Start by preheating the griddle to medium heat. Whisk the wet ingredients as directed in your recipe. If you’re using regular sliced bread, avoid dipping it in the egg mixture until you're ready to place it on the griddle to prevent sogginess. For thicker bread like brioche or Texas toast, dip it indoors and arrange the slices on a baking sheet to bring outside. Cook the dipped slices on the hot griddle for 2-3 minutes on each side until they turn a perfect golden brown.
Copycat Crunchwrap Supreme
Why it’s a must-try: Making Crunchwraps at home is a tasty and cost-effective way to skip the Taco Bell drive-thru. The only catch is that most skillets can only handle one Crunchwrap at a time, taking about 6-10 minutes to brown each one. If you’re making multiple, the cooking process can take nearly an hour. Using a griddle lets you cook several at once, speeding up the process significantly.
How to make it: Chop up all the vegetables for your Crunchwraps and set up an assembly station. Preheat the griddle to medium-high heat, then cook the ground beef just like you would in a skillet. Once browned, stir in taco seasoning and reduce the heat to low. Continue to cook for a few more minutes, turning the beef often to ensure the seasoning is fully incorporated.
Transfer the cooked beef to a bowl and give the griddle a quick scrape to clean it. Follow the recipe instructions to assemble your Crunchwraps. Once you're ready, turn the griddle heat back to medium and cook each side of the Crunchwrap for 3-5 minutes, until they're golden brown and crispy to your preference.
Popcorn
Why it’s a must-try: Whether you're out camping or hosting an outdoor movie night with friends, popcorn is the perfect snack that everyone loves. Making it on the outdoor griddle lets you pop a large batch all at once, so you won’t miss any of the fun by being stuck inside the kitchen.
How to make it: Preheat one side of the griddle to medium-high heat, leaving the other side off. This setup allows you to easily move the popcorn off the heat once it’s done. Start by placing the kernels and oil in a small circle on the griddle. Cover the kernels with a cooking dome or a large aluminum bowl. Keep the bowl moving in small circular motions, allowing the kernels to circulate as they heat up.
After 2-3 minutes, you'll start hearing the kernels pop. When the popping slows down, just like when making popcorn on the stovetop, quickly move the dome and popcorn to the cooler side of the griddle. Transfer the popcorn to a large bowl and season with popcorn seasoning to taste. To make a buttery topping, heat a small saucepan on the griddle over medium heat and melt your butter.
Easy Fried Rice
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Why it’s a must-try: Fried rice is a classic crowd-pleaser, and cooking it on an outdoor griddle means you can make a big batch that’s perfect for leftovers. Want to add some protein? Stir in 1-2 cups of cooked rotisserie chicken or grill up some pork or shrimp to toss in. If you like a bit of spice, try making Kimchi Fried Rice for a flavorful kick.
How to make it: For a quicker prep, swap out fresh carrots for a bag of frozen peas and carrots to skip the boiling step. Preheat the griddle to medium heat and sauté the veggies for 2-3 minutes until they're tender. Once done, move the vegetables to the side and drizzle 1-2 tablespoons of oil onto the griddle's center. Crack the eggs directly onto the griddle, then use a spatula to break them into pieces as they cook.
Once the eggs are firm, scoop the veggies and eggs together. Continue with the recipe, adding the remaining ingredients as directed.
Salmon
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Why you should try it: Cooking seafood can be tricky due to its delicate nature, but with an outdoor griddle, you can avoid the hassle of pieces falling apart or sticking to a grill grate. Salmon is a versatile dish that pairs well with many side dishes. Plus, you can easily change up the seasoning to create variations like Teriyaki Salmon or Blackened Salmon, keeping your meals fresh and exciting.
How to make it: Preheat the griddle to medium-low heat. Salmon cooks quickly and can burn easily, so keep the temperature on the lower side. Follow the recipe instructions to prepare the salmon, then place it skin-side down on the griddle. For skinless salmon, set it on top of lemon slices to act as a barrier. Cook for 3-4 minutes per side, or until the salmon reaches your desired internal temperature. The recipe calls for 6-ounce fillets, so adjust the cooking time if you're using a different size.
S.O.P.P (Sausage, Onion, Potatoes, and Peppers)
Why you should try it: If you’re looking for simplicity, this recipe is a winner. With only five ingredients, it's quick and easy to make. Plus, you can personalize it with your favorite seasoning blends. The griddle caramelizes the peppers and onions, bringing out their natural sweetness, while the sausage and potatoes crisp up perfectly around the edges.
How to make it: Since this recipe involves chopping several ingredients, be sure to have them prepped before heading outside. Preheat the griddle to medium heat and follow the recipe as directed. Use a large spatula to stir regularly for even cooking. Watch out for small pieces that may cook faster and brown too quickly.
Gooey Tortilla S’mores
Why it’s a must-try: This last-minute dessert is a hit for all ages. The griddle toasts the tortillas, leaving the inside delightfully gooey. You can switch up the filling with fun alternatives like cinnamon and apples or peanut butter and bananas to keep it fresh and exciting.
How to make it: Preheat the griddle to medium-low heat. It's best to assemble the quesadillas directly on the griddle, as the marshmallows and chocolate chips tend to fall out if moved too early. Cook the tortillas for 2-3 minutes on each side, depending on how crispy you want them. Only flip once the filling has started to melt to keep everything intact.
Evaluation :
5/5