4 for $20

Save time and money by clicking "Add to Cart" and have all the groceries for this dish ready for pickup or delivery at your local Walmart!! View this post on Instagram A post shared by Blackstone Products (@blackstoneproducts)

Crunchy Spicy Tofu Sushi Bowl Recipe by Jess Ferrin - 2022 Great Griddle Off Contestant Serves 4 Time: 2 hours Difficulty: Easy Price: $19.08 Ingredients: 1 (14-ounce) package extra firm tofu, pressed and diced into small bite-size pieces 2 cups dry jasmine rice, wash/rinse several times until the water is clear 1 cucumber, peeled and diced 1 avocado, diced Seaweed snacks, cut into thin slices P.F. Chang’s sriracha mayo hot sauce 1 package crispy onions, crush them in the package so they break into small pieces Blackstone Teriyaki sear and serve sauce Sesame seeds (optional) Accessories: 1 Small pot with lid (to cook rice) 1 small pot (to reduce teriyaki sauce) Directions: 1. Once you’ve pressed and diced your tofu, place in a container then pour some Blackstone Teriyaki sear and serve sauce to coat. Marinate for 1-2 hours.2. Heat your griddle on medium-low.3. Cook the jasmine rice on the Blackstone in a small pot with a lid according to directions.4. Pour 1 cup teriyaki sear and serve the sauce in a small pot and place on the griddle. Let this simmer while your rice is cooking to allow it to reduce and thicken.5. Griddle the tofu on all sides flipping carefully to not break apart the tofu. Once the tofu is cooked, transfer it to a container.6. Assembly: Rice, tofu, avocado, cucumber, and seaweed slices. Drizzle the reduced teriyaki sauce and P. F. Chang’s spicy mayo. Top with crushed crispy onions and optional sesame seeds.7. Enjoy!

Tornado Bacon Fried Rice Omelette (Omurice) Recipe by Leland Goodman - 2022 Great Griddle Off Contestant Serves 4 Time: 30 minutes Difficulty: ExpertPrice: $13.50 Ingredients: 3 cups Cal Rose Rice 1-2 cups frozen peas and carrots Seaweed paper, to garnish Chopped green onions, to garnish Tuxedo sesame seeds, to garnish Sriracha ketchup, to serve Tamari soy sauce, to serve Wasabi paste, to serve Ginger juice (a dash) Sriracha Kewpie mayo Sesame Oil 6 slices bacon, chopped 1 yellow onion, diced 1/2 cup chicken stock 1/2 stick butter Salt and pepper, to taste 8 eggs, 2 per tornado Olive Oil, for the griddle Unique cooking utensils needed: 8” Non stick fry pan Chopsticks Small bowl or Omurice Omelette mold (round not oval for this recipe) Spatulas Directions: Make the Wasabi Mayo: Mix wasabi paste, ginger juice, kewpie mayo, a dash of sesame oil a bit of water to thin it out. Put in a sauce bottle and set aside. Make the Spicy Mayo: Mix sriracha and kewpie 1-1 ratio and add a dash of sesame oil. Put in a sauce bottle and set aside. Make the Soy Sauce Sriracha Ketchup: Mix 1.5 cups of sriracha ketchup with tamari soy sauce to taste and add water to slightly thin. Leave in a small beatable pot. Cook Cal Rose Rice (3 cups) in a rice cooker by adding water at a 1-2 ratio, rice to water. Set aside. Dice onion and add peas and carrots with chicken stock in a bowl and set aside. Prepare serving bowls with fanned out seaweed paper and then set aside. Put griddle heat to medium high, cook bacon, cook peas, carrots, onions and chicken stock. Once those are 90% cooked, add your rice, olive oil, and butter. Cook and mix all together on griddle and salt and pepper to taste. Just before pulling, add you Soy Sauce Sriracha Ketchup mixture about 3/4 to 1 cup of it. (Reserve some to top eggs with) Mix up rice to distribute sauce evenly. Pack your Omurice: Omelette mold or bowl that you’re using to make a rice mold. Flip over and add to your serving bowl with your seaweed paper then set aside. Making your Tornado Omelette: Take two eggs and beat till you see bubbles forming in bowl. Pour eggs in a well oiled preheated 8” non stick fry pan. Once eggs start to show they are cooking on the edges, take a pair of chopsticks and put on opposite ends of the pan and pull the egg in on both sides making a ”bow tie” shape with your egg. Then hold the chopsticks together with one hand and use the other to rotate the pan around in a circle while you keep the chopsticks still. This will create the “tornado” twist with the eggs. Once eggs are cooked twist chopsticks while in place to make sure they don’t stick to the egg when you go to plate. Slowly take egg and chopsticks while in the pan and lay egg over the top of your rice ball. Garnishing: Take your warm (not hot but warm and semi thick) Soy Sauce Sriracha Ketchup and spoon some over the tornado egg. Use the back of your spoon to smooth around and help highlight the twisted ridges from the egg. Drizzle the Wasabi Mayo and swirl around in the same direction as the omelette twist. Add the Spicy Mayo and swirl around in the same direction as the omelette twist. Sprinkle the tuxedo sesame seeds and chopped green onions. Dig in!

Griddle Pork Ramen Noodles Recipe by Ryan Franck - 2022 Great Griddle Off Contestant Serves 4 Time: 20 minutes Difficulty: Easy Price: $8.56 Ingredients: 1.5 pounds pork tenderloin 2 packages of ramen ⅓ cup of Bachan's Japanese BBQ Sauce Chopped green onion, to garnish Vegetable oil, for the griddle Directions: Start up the griddle on high with a foil pan of water (about 2 inches). Dice up the pork tenderloin to cubes less than an inch thick. Oil up the griddle and add the diced pork. Open packets of ramen and discard the seasoning packet. Add noodles to the water. Stir frequently for 3 minutes or until soft. Lower the heat on the pork to medium-high. Continue tossing the pork as it browns. Once fully cooked, adjust the burner to low heat, and add half of the sauce. Add the noodles to the pork (using a slotted spoon works best) and stir fry for a min or two. Mix in remaining sauce. Plate and Garnish with sliced green onions.

Feed 4 for $20 Asian Turkey Meatball Sliders Recipe by Ryan Rainbolt - 2022 Great Griddle Off Contestant Serves 4 Time: 30 minutes Difficulty: Easy Price: $19.86 Ingredients: 2 pounds ground turkey 1 package King’s Hawaiian Slider buns Sweet and Sour sauce, to taste Sesame seeds, to garnish 1 bunch green onions, chopped 1 package provolone cheese Directions: Add ground turkey, salt and pepper to mixer; add a small amount of sauce to mix Roll mixture into about 1” meatballs Heat griddle to MEDIUM and add some oil Add meatballs and allow to fully cook on the bottom until flipping Flip once to fully cook the meatball; meat is done with an IT of 165 degrees Remove meatballs and set aside Toast slider buns and add provolone cheese; add meatball, sauce, green onions and top with sesame seeds Serve and enjoy

Save time and money by clicking "Add to Cart" and have all the groceries for this dish ready for pickup or delivery at your local Walmart!! View this post on Instagram A post shared by Blackstone Products (@blackstoneproducts)

Save time and money by clicking "Add to Cart" and have all the groceries for this dish ready for pickup or delivery at your local Walmart!! View this post on Instagram A post shared by Blackstone Products (@blackstoneproducts)

The Better Mac Burger Ingredients 1/2 Lb. of 80/20 ground beef 2 Slices American Cheese 3 Tablespoons of Minced Onion 2 Tablespoons of Dill Pickle Relish 2 Tablespoons of Thousand Island Dressing Shredded Iceberg Lettuce, to Taste Two Burger Bun Heels and 1 Sesame Bun Brown Salt, Pepper, and Granulated Garlic to Taste Butter Recommended: Blackstone Press & Sear Burger Tool, Wax Paper, Olive Oil Steps Blackstone Griddle on high heat. Cover griddle top with light coating of olive oil. Weigh and roll two ¼ lb ground beef meatballs. Place meat balls on hot griddle top, cover each with wax paper, and use Press & Sear Burger Tool to smash each meatball. Hold pressure on Press & Sear Burger Tool for a few seconds to assure proper sear on patty. Season patties to taste. We prefer a mix of salt, pepper, and granulated garlic. Flip patties when bottoms are caramelized. This will take 4-5 minutes (should have black and brown accents). Place a slice of American cheese on top of each patty. Apply oil to an empty part of the griddle top. Drop minced onions into oil. Use spatula to mix onions as they caramelize. Meanwhile, butter the insides of two burger heels and 1 burger crown. Place buns, butter side down, onto the hot griddle top. Make the special sauce: Mix Dill pickle relish with Thousand Island Dressing. Remove buns with they are toasted to perfection (golden brown). Once cheese is completely melted, you can start to plate up your Better Mac. Start with one heel. Cover it in the special sauce. Cover the sauce with shredded iceburg lettuce to taste. Place patty with cheese on top. Place the second bun heel on top of the bottom patty. Cover 2nd bun heel with Special Sauce. Place 2nd patty w/cheese on top of 2nd bun heel. Top with sautèed onions to taste. Add crown. Enjoy your Better MAC!

Bacon Cheeseburger Quesadillas Serves 4 Time: 30 minutes Difficulty: Easy Ingredients For the Quesadillas: 4-6 strips thick cut bacon 1 pound 80/20 ground beef 2 tablespoons Blackstone All Purpose Seasoning 3 tablespoons dill relish 2 cups shredded cheddar cheese 4 large tortillas For the “Come Back” Sauce: ¼ cup mayonnaise ¼ cup ketchup 2 tablespoons Worcestershire sauce 2 tablespoons yellow mustard 1 teaspoon garlic powder 1 teaspoon Blackstone All Purpose Seasoning Directions Heat your Blackstone Griddle to medium-high heat and cook the bacon well done. Remove the bacon from the griddle and chop small. Add the ground beef and Blackstone All Purpose seasoning to the griddle and chop the meat. Be sure to mix in some of the remaining bacon fat into the beef as it cooks. Cook for 3-4 minutes. Add the chopped bacon and relish and toss to mix everything. Cook for another 3 minutes. Move the beef mix to the side of the griddle and add your tortillas. Add a handful of cheese evenly over the tortillas and then some of the beef mixture to one side. Cook for 2 minutes and then fold in half. You can use a bacon press or weight to hold the quesadilla in place. In a small bowl, combine all the sauce ingredients. Mix evenly to incorporate all ingredients. Once the cheese is all melted, remove the quesadilla from the griddle and cut it into quarters. Serve hot with the Comeback Sauce.