🐟
recipes
Blackened Salmon on the Blackstone Griddle
Skin-on salmon portions, a quick 2-minute fish-side sear, and a mostly skin-side cook with Dan-O's Crunchy seasoning added after the flip.
Recipes
From low-and-slow smoked brisket on the Pit Boss to crispy smash burgers on the Blackstone.
🥩
recipes
Reverse Sear Steak on Pellet Grill Recipe
Smoke low to 125°F on the pellet grill, then 1 minute per side on a screaming-hot Blackstone. Two cookers, one perfect medium-rare steak.
🍗
recipes
Papa's Chicken Sh#t on the Blackstone (The Lazy Kabob)
All the flavor of a kabob with none of the skewer work. Marinated chicken, peppers, onions, mushrooms, and cherry tomatoes on the flat top. Done in 15 minutes.
🥩
recipes
Easy Pork Steaks on the Pit Boss (Cajun & Garlic, 8 Minutes Total)
Cheap, fast, hard to mess up. Sirloin pork chops (or any thick pork steak) seasoned with Cajun and garlic salt, 4 minutes per side, then rest. Weeknight done right.
🍖
recipes
3-2-1 Ribs on the Pit Boss (Fall-Off-the-Bone Perfect)
The foolproof method for competition-style baby back or spare ribs on any Pit Boss pellet grill: 3 hours smoke, 2 hours wrapped, 1 hour sauced.
🍔
recipes
The Perfect Smash Burger on the Blackstone Griddle
Ultra-crispy lacy edges, melty American cheese, and a secret sauce. This is the smash burger recipe you've been looking for.
🍖
recipes
Smoked Pulled Pork on the Pit Boss
A bone-in pork butt, a simple rub, and low-and-slow smoke until it falls apart. Pulled pork done right on the pellet grill.
🍗
recipes
Crispy Smoked Wings on the Pellet Grill (Two-Phase Method)
Smoke low at 225°F for deep flavor, then crank to 400°F for crispy skin. Both problems solved in under 2 hours.
🌿
recipes
Blackstone Green Beans with Bacon
Cast iron, thick-cut bacon, and two hours of low smoke. The only side dish that upstages the main protein.