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Adventure Ready Recipes


Ready for a weekend of adventure and great food? Blackstone has got you covered. Our new camping recipe series is all about making your outdoor cooking enjoyable and stress-free. We've crafted these recipes to feed four, perfect for family or friends, covering everything from breakfast to dessert. The best part? We've focused on using similar ingredients across all meals, cutting down on cost and saving you space - because we know every inch counts in camping gear.

And for added convenience, we've compiled a shopping list on Walmart, so you can easily grab what you need without the fuss. Whether you're flipping pancakes on the griddle or grilling steak under the stars, Blackstone makes it easy to cook up delicious memories. Our recipes are versatile, simple, and designed for the great outdoors. So, pack your griddle, and let’s make your next camping trip one to remember!

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!!

Day 1 Dinner: Bacon Jam Grilled Cheese and Tomato Soup

Bacon Jam:

  • 2 Large Yellow Onions, Diced
  • ½ Pound Bacon, Diced
  • ¼ Cup Maple Syrup
  • ¼ Cup Apple Cider Vinegar

Grilled Cheese:

  • ¼ Cup Butter
  • 12 Slices White Bread
  • 6 Slices Cheddar Cheese
  • 6 Slices Provolone Cheese
  • Bacon Jam

Tomato Soup:

  • 2 Cans of Tomato Soup

Instructions: Bacon Jam:

  1. Heat the griddle to medium heat and add diced bacon. Cook until halfway done, retaining the bacon fat.
  2. Remove bacon, reduce heat to low, and add diced onions to the bacon fat; sauté until translucent.
  3. Return the bacon, add half of the apple cider vinegar, and reduce.
  4. Add the remaining vinegar and maple syrup to the mixture. Finish cooking until the onions have caramelized.

Grilled Cheese and Tomato Soup:

  1. Build sandwiches with a slice of bread, bacon jam, cheddar, provolone, and another bread slice.
  2. Spread butter on the griddle, add sandwiches, and cook until the cheese melts and bread toasts.
  3. Prepare tomato soup as per can instructions on a side burner.
  4. Flip sandwiches to toast the other side.
  5. Serve sandwiches with tomato soup.

Day 1 Dessert: Chocolate and Strawberry Crepes


  • 1 ¼ Cups All-Purpose Flour
  • ¾ Cup Whole Milk
  • ½ Cup Water
  • 2 Eggs
  • 3 Tbsp Unsalted Butter, Melted
  • 1 Tsp Vanilla Extract
  • 2 ½ Tbsp Sugar


  • Chocolate Spread
  • 1 lb Strawberries, Quartered
  • Whipped Cream


  1. Whisk all crepe ingredients in a bowl until smooth. Let rest for 1 hour.
  2. Heat griddle with butter, pour ¼ cup batter, and spread into a circle.
  3. Cook each side for 1-2 minutes.
  4. Spread chocolate over half the crepe, fold, top with whipped cream and strawberries.

Day 2 Breakfast: French Toast and Eggs

  • 10 Slices White Bread
  • 12 Eggs (4 for French toast, 8 for cooking separately)
  • 1 Tsp Vanilla Extract
  • 1 Tsp Cinnamon
  • Butter
  • Maple Syrup


  1. Heat griddle to medium.
  2. Whisk 4 eggs, milk, vanilla, and cinnamon.
  3. Dip bread in the egg mixture and cook on the griddle until golden.
  4. Cook the remaining 8 eggs as desired.
  5. Serve French toast with butter and syrup.

Day 2 Lunch: BLTs with Griddled French Fries

  • 1 lb Bacon
  • 10 Slices White Bread
  • ½ Cup Iceberg Lettuce, Sliced
  • 2 Tomatoes, Sliced
  • Mayo
  • 1 lb Frozen Fries
  • Cooking Oil
  • Salt and Pepper


  1. Preheat Griddle to Medium and add a drizzle of cooking oil.
  2. Add fries on the griddle with oil for 15 minutes or until crispy. Flip occasionally.
  3. Cook bacon on the griddle, remove and drain.
  4. Toast bread on the griddle.
  5. Season fries and assemble sandwiches with bacon, lettuce, tomato, and mayo.

Day 2 Dinner: Steak Fajitas

  • 1 lb Flank Steak, Sliced
  • 3 Bell Peppers, Sliced
  • 1 Onion, Sliced
  • Fajita Seasoning
  • 12 Tortillas
  • Sour Cream
  • Guacamole


  1. Preheat half of the griddle to medium and season steak.
  2. Cook bell peppers and onion, then push to the cooler side.
  3. Cook steak on the hot side until halfway done, then mix with vegetables.
  4. Warm tortillas on the griddle, assemble fajitas with steak, vegetables, sour cream, and guacamole.

Day 2 Dessert: Apple Crisp

  • 4 Apples, Skinned and Sliced
  • ¼ Cup Maple Syrup
  • 1 Tbsp Cinnamon
  • 1 Cup Granola
  • ½ Cup Butter
  • Whipped Cream


  1. Preheat griddle to low and add half the butter
  2. Cook apples in the butter until half way done.
  3. Add maple syrup, remaining butter, and cinnamon, cook until apples are soft and sauce thickens.
  4. Top with granola and whipped cream.

Day 3 Breakfast: Hash Browns, Scrambled Eggs, and Bacon

  • 1 lb Frozen Hash Browns
  • 1 lb Bacon
  • 8 Eggs, Scrambled
  • Cooking Oil
  • Salt and Pepper


  1. Preheat griddle to medium-low. Coat with cooking oil and spread hash browns evenly. Drizzle with more oil.
  2. Cook hash browns until crispy on one side, then flip and cook the other side. Move to a cooler part of the griddle when done.
  3. Increase heat to medium and cook the bacon. Move to the cooler side once done.
  4. Scramble the eggs in the remaining bacon fat to desired consistency.

Day 3 Lunch: Chicken Hummus Wraps

  • 4 Large Tortillas
  • 2 Chicken Breasts, Sliced
  • 1 Cup Hummus
  • 2 Bell Peppers, Sliced
  • 1 Red Onion, Diced
  • 2 Cups Spinach or Mixed Greens
  • 1 Cup Crumbled Feta Cheese
  • Olive Oil
  • Salt and Pepper


  1. Preheat griddle to medium. Add oil and cook chicken and peppers seasoned with salt and pepper.
  2. Spread hummus over tortillas, top with cooked chicken, peppers, onions, spinach, and feta.
  3. Roll up wraps tightly.


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