Summer Cookout and Camping Recipes

It’s summertime, and there’s no better way to enjoy time with family and friends than cooking out and going camping. We’re sure your grills and Blackstones are getting plenty of use this season, so we thought we would share a few of our favorite recipes to help you switch up your meals. Next time you have the family over for a cookout, or break out the Blackstone at your campsite, try one of these recipes that are sure to impress!

Before you begin using any of your propane powered appliances, be sure they have been properly cleaned, inspected for leaks, and follow all safety precautions while cooking.

Recipes for the Grill

Huli Huli Chicken Wings

Chicken wings are a classic, and always a crowd favorite. This teriyaki-like homemade huli huli sauce and grilled pineapple will take your basic recipe up a notch.

Ingredients

• 1 cup unsweetened pineapple juice
• 1 cup chicken stock
• 1/2 cup soy sauce
• 1/2 cup packed light brown sugar
• 1/3 cup ketchup
• 2 teaspoons grated peeled fresh ginger (from 1 [2-inch] piece)
• 1 1/2 teaspoons finely chopped garlic
• 2 pounds whole chicken wings
• 1/2 teaspoon kosher salt
• 1 (3-pound) fresh pineapple, peeled and cut into 1/2-inch slices
• Sliced scallions

Directions

1. Stir together pineapple juice, stock, soy sauce, brown sugar, ketchup, ginger, and garlic in a medium bowl. Reserve 1 cup marinade for basting and drizzling. Place chicken in a large ziplock plastic freezer bag; add remaining marinade. Seal bag, and refrigerate at least 3 hours or up to overnight.
2. Remove chicken from marinade; discard marinade. Sprinkle chicken with salt. Preheat grill to medium (350°F to 400°F). Place chicken on oiled grates; grill, turning and basting often with 1/2 cup of the reserved marinade, until crispy and a meat thermometer registers 160°F, about 25 to 35 minutes. Transfer chicken to a platter. Baste pineapple slices with some of the remaining marinade; place on oiled grates, and grill, uncovered, until grill marks appear, about 4 minutes per side. Cut pineapple slices as desired. Add to platter, and garnish with scallions. Drizzle with remaining marinade.

Grilled Chipotle Fish Tacos with Peach Salsa

Looking for something summery and light to feed your guests? These grilled Chipotle Fish Tacos are served with a Peach Salsa for a refreshing take on traditional fish tacos!

Ingredients

• 1 pound grill-able white fish – Mahi Mahi, Tilapia, halibut, Black cod, Snapper- Or substitute Portobello Mushrooms or Extra Firm Tofu.
• 8 x six-inch tortillas (corn-flour mix) Grilled
• Lime and cilantro for garnish
• Optional garnishes: grilled scallions, avocado, chipotle mayo, pickled onion

Chipotle Marinade Ingredients:

• 2–3 large garlic cloves
• 2 –3 whole chipotles
• 1 tablespoon adobo sauce ( from the can of chipotles)
• 4 tablespoon olive oil
• zest from one lime
• 1 tablespoon lime juice
• 1 teaspoon ground coriander
• 1 tablespoon ground cumin
• 3/4 teaspoon kosher salt ( more to taste)
• cracked black pepper

Peach Salsa Ingredients:

• 2 1/2 cups diced, just-ripe peaches (about 3-4 peaches)
• 1/4 cups finely diced red onion
• 1– 2 teaspoon minced habanero (or use jalapeño for less spicy)
• 1/2 cup chopped cilantro (tender stems ok)
• 1/8 cup fresh lime juice, or more to taste
• 1/8 teaspoon kosher salt or more to taste
• 1 tsp sugar

Directions

1. Make the marinade: In a food processor, blend all the marinade ingredients into a fine paste. Rub fish (or portos or tofu) generously with marinade and let marinate at least 20 minutes, or overnight in the fridge. (You could also freeze fish in the marinade in a ziplock bag and save for later or take it camping with you).
2. Make the Peach Salsa: Very gently, rub the peaches with a towel to remove fuzz, keeping the skin intact. Dice and place in medium bowl. Half and seed the habanero, and mince it as small as possible. Sprinkle only 1 teaspoon of habanero, over the peaches (about 1/3 of the habanero). You can always add more, so start conservatively. Add the rest of the ingredients, and gently fold them together. Obviously you want to spread the habanero evenly through the salsa, but at the same time, try not to over mix. Refrigerate.
3. Grill: Preheat grill to med-high, and grease the grates well. Place fish using a thin metal spatula. After a few minutes and grill marks appear, turn over. After 2-3 minutes, move to a cooler spot, or turn heat down to medium-low, cover grill and finish cooking until its cooked to your desired done-ness. You could also finish in the oven. Give fish a good squeeze of lime, and taste for salt, adding if necessary.
4. Give the tortillas a quick sear on the grill.
5. Assemble and Serve: Either assemble the tacos by placing the fish in the tortillas and topping with peach salsa. Feel free to add avocado, chipotle mayo or grilled scallions. Skewer to keep closed. Or serve family style on a platter with stacked tortillas wrapped up in a towel, extra lime and cilantro.

Philly Cheesesteak

A simple, yet delicious, recipe to serve the family whether you’re camping or just cooking out at home. The best part about using a Blackstone griddle for these Philly Cheesesteaks is you can make everything on the same surface, at the same time!

Ingredients (per sandwich)

• 8 ounces of thin sliced beef
• 1 tablespoon olive oil
• 1/4 sliced white onion
• 1/2 assorted color bell peppers
• 2 slices provolone cheese
• 1 hoagie roll or bun
• Salt and pepper seasoning to taste

Directions

1. Preheat your Blackstone Griddle.
2. Add the olive oil and spread around the griddle, top and cook the sliced onions, and peppers. Season to taste.
3. After the pepper and onion have sauteed a couple of minutes, add the sliced beef to a separate part of the flat top griddle. Season the beef.
4. Combine all three ingredients. Melt the provolone cheese on top.
5. Toast the bun. Stuff the bun with all the Philly cheesesteak ingredients.
6. Serve with your favorite condiments.

Blackstone Breakfast Hash

This Breakfast Hash recipe is easy to make, and doesn’t require many ingredients. This is great to whip up if you are serving a larger group, but can also be easily modified to serve just a few!

Ingredients

• 2 Bags Frozen Potatoes
• 1 Sausage Rope
• 8 Slices Thick Cut Bacon
• 12 Eggs
• 1/2 Red Onion
• Green Onion
• Shredded cheese

Directions

1. Preheat and grease griddle.
2. Spread out frozen potatoes onto the griddle, you will want to get these going first so they can start to thaw and brown.
3. In a large bowl whisk together eggs to be scrambled. Pour about 1/2 cup of water into the eggs to help them be fluffier.
4. Cut up your sausage, onion, and bacon.
5. Push the potatoes to one side of the griddle and mix in onions.
6. Place the bacon and sausage on the opposite side of the griddle to cook.
7. Once meat is cooked and bacon has reached desired crispiness, combine the meat with the potato mixture.
8. Pour egg mixture onto the other side of the griddle.
9. Once the eggs are almost done, start to mix them up in the potatoes and meat mixture.
10. When they are well-mixed, top with cheese and turn the griddle off.
11. Serve and enjoy!