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Blackstone Products

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Blackstone Products

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Available online at:
blackstoneproducts.com
Walmart.com
Lowes.com
Samsclub.com
Amazon.com

And select Cabelas, Lowe's, Ace Hardware, and Sportsman's Warehouse stores.

10/31/2026

We ran out of candy and had to improvise. Now the neighborhood dads are suddenly really into Halloween. 🤔

What you are dressing up as for Halloween? Comment below and share photos! 👻🧡

Cook Anything, Anytime, Anywhere.

10/31/2026

The Hungry Hussey is bringing the ultimate comfort food to the table with his hearty Smoked Beef Chili made on the Blackstone. Packed with tender smoked chuck roast, bold spices, and a rich red w**e sauce made with Pine Ridge Vineyards w**e, this flavorful chili is the perfect way to warm up on a cold day.

Watch the full video on our YouTube channel.

Ingredients
3½ lbs chuck roast
Blackstone Essentials Blend, to taste
Blackstone Seared Steak Seasoning, to taste
Chicken or beef stock, a splash for braising
Bacon, chopped
Celery, diced
Onion, diced
Jalapeños, diced
Yellow bell pepper, diced
4 garlic cloves, minced
½ cup chili powder
Smoked paprika
Ground cumin
Mexican oregano
Onion powder
Garlic powder
1 cup red w**e
1 (14 oz) can tomato sauce
3 (15 oz) cans diced tomatoes
1 container no-sodium beef broth
12 fl oz V8 vegetable juice
3 tbsp Knorr Tomato Bouillon with Chicken Flavor
1–2 cans beans (optional)
Blackstone Steak Seasoning

Directions
1. Preheat your Blackstone pellet grill to 250°F.
2. Season the chuck roast generously with Blackstone Essentials Blend and Blackstone Steak Seasoning.
3. Place the roast on the grill and smoke for approximately 2 hours, or until the internal temperature reaches 160°F.
4. Remove the roast, cut into bite-sized pieces, and transfer to an aluminum pan with a splash of chicken or beef stock.
5. Increase the grill temperature to 350°F and return the beef to the grill. Cook for approximately 2 hours, or until nearly tender.
6. Preheat a Dutch oven on your Blackstone griddle. Add the bacon and cook until the fat begins to render.
7. Add the celery, onion, jalapeños, and bell pepper. Cook until the vegetables begin to soften.
8. Stir in the minced garlic and cook for approximately 30 seconds.
9. Add the chili powder, smoked paprika, cumin, Mexican oregano, onion powder, and garlic powder. Stir for approximately 1 minute to release the flavors.
10. Pour in the red w**e and simmer for approximately 10 minutes to reduce.
11. Stir in the tomato sauce, diced tomatoes, beef broth, V8 juice, and tomato bouillon.
12. Add the smoked chuck roast and optional beans. Season with additional Blackstone Steak Seasoning to taste.
13. Transfer the Dutch oven to the pellet grill and cook at 350°F for 3–4 hours, stirring occasionally.
14. Once the beef is tender, gently mash some of the pieces to create a mixture of shredded beef and chunks.
15. Serve warm with sour cream, shredded cheese, and crackers, if desired.

Cook Anything, Anytime, Anywhere.

10/30/2026

Todd Toven is firing up the Blackstone Bronco XL Griddle Smoker Combo to try his hand at Smoked Beef Back Ribs for the first time. Seasoned with a bold, peppery beef rub and slow smoked until perfectly tender, these juicy ribs are packed with rich, smoky flavor that's worth the wait.

Watch the full video on our YouTube channel.

Ingredients
2 racks beef back ribs
Worcestershire sauce, as needed
Your favorite beef rub, to taste
1 stick butter, divided
BBQ sauce, for serving

Directions
1. Light a pellet smoking tube and allow it to begin smoldering. Place it inside your Blackstone pellet grill/smoker.
2. Pat the beef ribs dry with paper towels if needed.
3. Coat both sides of each rack with Worcestershire sauce, then season evenly with your favorite beef rub. Gently press the seasoning into the meat.
4. Fill the smoker's water pan with water and place the ribs on the cooking racks. Close the doors and set the smoker to 250°F (121°C).
5. Smoke the ribs for approximately 2½ hours, then check their internal temperature using a meat thermometer or temperature probes.
6. Lay out two large sheets of aluminum foil. Place one rack of ribs on each sheet and add half a stick of butter to each rack.
7. Wrap the ribs tightly in foil and return them to the smoker. If the internal temperature stalls, increase the smoker temperature slightly as needed.
8. Continue cooking until the ribs reach an internal temperature of 205–210°F (96–99°C).
9. Remove the ribs from the smoker and allow them to rest for approximately 10 minutes before unwrapping.
10. Slice the ribs between the bones and serve warm with your favorite BBQ sauce.

Cook Anything, Anytime, Anywhere.

10/30/2026

🎃 High protein, low calorie, and scary good 👻

Check out for more high protein meals!

Healthy High Protein Lower Calorie Stuffed Pork Jack-o’-lantern peppers! 🔥🎃

(Perfect cozy meal for fall!)
This healthy, Protien packed, quick meal for when you don’t feel like cooking but you still need to stick to your weight loss goals!
Cooked and prepped with our smoker/griddle combo

What you need:
- onions
- bell peppers
- pork
- cooked rice
-cheese of your choice

10/30/2026

Halloween is almost here! 🎃 We want to know what’s hitting the griddle for the occasion. Drop your answer below!

10/30/2026

Our creative team really killed it with this one! Take a look behind the scenes of yesterday's spooky video. 👻

Keep an eye out for our video on Halloween! 🧡

Cook Anything, Anytime, Anywhere.

10/27/2026

Kg.kooks is bringing big flavor to the Blackstone with this Garlic Chicken Lo Mein! 🍜 Tender chicken, fresh broccoli, and noodles are tossed in a savory garlic butter sauce with the perfect balance of sweet and salty flavors. It's a delicious way to bring your favorite takeout flavors to the griddle!

Ingredients
2 large chicken breasts, diced
1 (16 oz) package Chinese-style lo mein noodles
1 whole head of garlic, minced
2–3 cups broccoli florets
4 tablespoons butter, divided
1 tablespoon oil
¼ cup hoisin sauce
¼ cup soy sauce
2 tablespoons fish sauce
2 tablespoons brown sugar
1 teaspoon black pepper
Salt, to taste (optional)

Directions
1. In a large bowl, whisk together the hoisin sauce, soy sauce, fish sauce, brown sugar, and black pepper. Reserve a portion of the sauce for the noodles, then add the diced chicken to the remaining sauce. Toss to coat and marinate for 15–30 minutes.

2. Cook the lo mein noodles according to the package instructions. Drain and set aside.

3. Preheat your Blackstone griddle to 375–400°F (medium-high heat). Add the oil and cook the chicken until golden brown and it reaches an internal temperature of 165°F. Remove from the griddle and set aside.

4. Add 1 tablespoon of butter to the griddle. Cook the broccoli for 4–5 minutes, stirring occasionally, until tender-crisp. Remove and set aside.

5. Add the remaining 3 tablespoons of butter and the minced garlic to the griddle. Cook for 1–2 minutes, stirring frequently, until the garlic is fragrant and lightly golden.

6. Add the cooked noodles to the garlic butter and pour the reserved sauce over the top. Toss until the noodles are evenly coated and heated through.

7. Return the chicken and broccoli to the griddle. Toss everything together until well combined and heated through. Taste and add salt if needed.

10/27/2026

Crispy bacon, melty cheese, and juicy perfection? Say less! 🍔🥓🔥

Check out for more recipes! 😮‍💨

One bite… and it all starts here. 🍔🔥

This loaded bacon cheeseburger is stacked with melted cheese, crispy bacon, caramelized onions, and a toasted bun that holds it all together. The kind of juicy smash burger that makes you stop scrolling—and immediately start craving dinner.

Would you take the first bite? Tag someone who needs this burger today. 👇

Follow for more mouthwatering burger builds, easy food inspiration, and satisfying comfort-food recipes.

10/26/2026

Bruce Mitchell is putting a delicious twist on dinner with these Crispy Asian Chicken Wraps cooked on the Blackstone. Loaded with crispy popcorn chicken, fried rice, veggies, and a flavorful Japanese barbecue sauce, these golden, toasted wraps are packed with flavor and crunch in every bite.

Watch the full video on our YouTube channel.

Cook Anything, Anytime, Anywhere.

10/26/2026

Jess_Ferrin is bringing all the fall flavors to the Blackstone with her Harvest Quesadillas! 🍁 Filled with seasoned butternut squash, sautéed onions, black beans, and melted pepper jack cheese, these quesadillas are packed with flavor. Serve them with a homemade chipotle crema for dipping!

Ingredients
For the Quesadillas:
1 butternut squash, peeled and diced into ½-inch cubes
1 medium onion, thinly sliced
1 can black beans, drained and rinsed
2 cups shredded pepper jack cheese
3 large flour tortillas
2 tablespoons olive oil
1 teaspoon smoked paprika
½ teaspoon cumin
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and black pepper, to taste
Additional olive oil, for the griddle
Chopped fresh cilantro, for garnish

For the Chipotle Crema:
½ cup sour cream
1–2 chipotle peppers in adobo sauce
1 tablespoon lime juice
1 teaspoon honey or maple syrup
Pinch of salt
Water, to thin if needed

Directions
1. Preheat your Blackstone griddle to medium-high heat.

2. In a medium bowl, combine the diced butternut squash, 2 tablespoons olive oil, smoked paprika, cumin, garlic powder, onion powder, salt, and black pepper. Toss until the squash is evenly coated.

3. Spread the seasoned squash onto the preheated griddle. Sq**rt a small amount of water around the squash and cover with a basting dome. Steam for 5–8 minutes, adding more water as needed, until the squash begins to soften.

4. Remove the dome and continue cooking the squash, stirring occasionally, until golden brown and slightly crispy.

5. While the squash cooks, add a little olive oil to another section of the griddle. Add the sliced onion and sauté until softened and lightly caramelized. Combine the cooked onion and drained black beans with the squash, stirring until evenly mixed.

6. To prepare the chipotle crema, add the sour cream, chipotle peppers, lime juice, honey or maple syrup, and salt to a small blender. Blend until smooth, adding a little water if needed to reach your desired consistency. Set aside.

7. Add a little additional olive oil to the griddle and place the flour tortillas on the cooking surface. Sprinkle shredded pepper jack cheese over one half of each tortilla. Spoon the butternut squash mixture over the cheese, then top with another layer of cheese.

8. Fold each tortilla in half and cook for 2–3 minutes per side, or until golden brown and crispy and the cheese is fully melted.

9. Remove the quesadillas from the griddle and slice into wedges. Garnish with fresh cilantro and serve with the chipotle crema for dipping.

Address

549 South Highway 165
Logan, UT
84332

Opening Hours

Monday	7am - 5pm
Tuesday	7am - 5pm
Wednesday	7am - 5pm
Thursday	7am - 5pm
Friday	7am - 5pm

Website

https://blackstoneproducts.com/?utm_source=facebook&utm_medium=social&utm_campaign=profile

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