7 Stovetop Recipes You Didn’t Know You Could Make on Your Outdoor Griddle
The heat is on.
DOTDASH MEREDITH FOOD STUDIOS
While grills will always have a place on the patio, the popularity of outdoor griddles, like the Blackstone, continues to rise.
Outdoor griddles offer the convenience of the stovetop with a much larger heating surface. For many, this can be a huge time saver and makes cooking more enjoyable since it's not confined to the kitchen.
Due to the lack of grates, griddles can also be utilized for a wider range of food than traditional grills, giving you even more reason to head outside for dinner. These stovetop classics seamlessly transition to outdoor griddle cooking for flavorful meals that go beyond the typical al fresco barbecue favorites.
French Toast
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Why it’s worth trying: If you’ve ever been to a diner and wondered how they get their pancakes and French toast so perfectly golden brown, it’s because they’re using a griddle. Now you can quickly make your own restaurant-quality French toast at home in a batch that’s big enough to serve a crowd. Don’t forget to add your favorite toppings such as fruit compote, caramel, and whipped cream.
How to do it: Preheat the griddle to medium heat. Whisk the wet ingredients according to the recipe instructions. If using regular sliced sandwich bread, avoid dipping the bread into the egg mixture until you’re outside and ready to put it on the griddle. Otherwise, it can quickly become soggy. If using thick bread like brioche or Texas toast, dip the slices indoors and place them onto a baking sheet to move them outside. Place the dipped slices onto the hot griddle and fry for 2-3 minutes until golden brown.
Copycat Crunchwrap Supreme
Why it’s worth trying: Making Crunchwraps at home is a delicious and budget-friendly alternative to hitting the Taco Bell drive-thru. The only downside of making them at home is most skillets only fit one Crunchwrap at a time. Each one takes 6-10 minutes to brown, and depending on how many you need to cook, you could be spending almost an hour on the final step alone. Using a griddle allows you to make multiple Crunchwraps at once reducing the amount of time you’ll spend cooking.
How to do it: Chop all of the vegetable ingredients for this recipe and make an assembly station. Preheat the griddle to medium-high heat, then brown the ground beef just as you would on the stovetop. Sprinkle the cooked beef with taco seasoning and reduce the heat to low. Use a spatula to turn the meat frequently for a few minutes until the seasoning is well incorporated.
Transfer the beef to a bowl, and then scrape the griddle clean. Build your Crunchwraps per the recipe instructions. Then, increase the griddle heat back to medium. Fry each side of the Crunchwrap for 3-5 minutes until browned to your liking.
Popcorn
Why it’s worth trying: Whether you’re camping or enjoying an outdoor movie with friends, popcorn is a simple snack that’s always a crowd-pleaser. Making it on the outdoor griddle means you can make a large amount at one time and won’t have to miss a moment of the action by being stuck in the kitchen.
How to do it: Preheat one side of the griddle to medium-high heat while leaving the opposite side of the griddle off. This will allow you to quickly remove the popcorn from the heat once it’s done. First, place the kernels and oil in a small circle on the griddle. Place a cooking dome or large aluminum bowl on top of the kernels. While still covering the popcorn, slide the dome around in small circular motions so that the kernels move around as they heat.
After 2-3 minutes you will hear the kernels begin to pop. Once the popping slows, similar to when making popcorn on the stovetop, quickly slide the dome and popcorn to the cool side of the griddle. Scoop popcorn into a large bowl and add popcorn seasoning as desired. To make a melted butter topping, simply use a small saucepan on the griddle over medium heat.
Easy Fried Rice
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Why it’s worth trying: Fried rice is a family favorite, and cooking it up on the outdoor griddle allows you to make a batch large enough for leftovers. If you want to add protein, toss in 1-2 cups of cooked rotisserie chicken or griddle up some pork or shrimp to add to the recipe. For those who enjoy a bit of heat, Kimchi Fried Rice makes a delicious and spicy alternative.
How to do it: For the best results, swap the fresh carrots in the recipe for a bag of frozen peas and carrots–this will eliminate the need for boiling. Preheat the griddle to medium heat and saute the carrots and peas for 2-3 minutes until softened. Then, scrape the veggies to the side and drizzle 1-2 tablespoons of oil onto the center of the griddle. Slowly crack the eggs open directly onto the griddle and use the spatula to break them into pieces as they fry.
Once firm, scrape the veggies together with the egg. Next, simply continue following the instructions per the recipe to add the remaining ingredients.
Salmon
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Why it’s worth trying: The delicate nature of seafood can make it difficult to grill. But with an outdoor griddle, you won’t have to worry about pieces flaking off and falling into the fire or getting stuck to a grate. Salmon is a versatile entree that pairs with a variety of side dishes, and you can easily switch up the seasoning to make Teriyaki Salmon or Blackened Salmon to keep meals exciting.
How to do it: Preheat the griddle to medium-low heat. Salmon is more delicate than other proteins and will easily burn, so be sure to adjust your temperature if it seems too hot. Prepare the salmon per the recipe instructions, and then place the salmon skin-side down onto the griddle. If using skinless salmon, place it on top of sliced lemons to provide a heat barrier. Allow the salmon to cook for 3-4 minutes per side until it reaches your desired internal temperature. The recipe calls for 6-ounce filets, so if you’re using a different size, be sure to keep a close eye on it and adjust the cooking time as needed.
S.O.P.P (Sausage, onion, potatoes, and peppers)
Why it’s worth trying: When it comes to simplicity, this recipe is one of the greatest. It requires only 5 ingredients and is easy to customize with your favorite seasoning blends. The griddle caramelizes the peppers and onions for a natural sweet flavor that perfectly complements the crisp edges of the sausage and potatoes.
How to do it: This recipe requires multiple chopped ingredients, so be sure to prepare them before heading outside. Preheat the griddle to medium heat and follow the recipe according to the instructions. Use a large spatula to stir frequently for even cooking. Keep a close eye on small pieces that may start to brown too quickly.
Gooey Tortilla S’mores
Why it’s worth trying: This last-minute dessert is easy and perfect for all ages. The griddle browns the tortillas while leaving the inside gooey and delicious. You can customize it by swapping the filling for other combinations such as cinnamon and apples, or peanut butter and bananas.
How to do it: Preheat the griddle to medium-low heat. You’ll need to assemble the quesadillas directly on the griddle because the non-melted marshmallows and chocolate chips easily fall out when moved. Depending on how brown you prefer your tortillas, let them cook for 2-3 minutes per side and only flip once the filling has started to melt to avoid a mess.
Read the original article on All Recipes.
