Our Blackstone has become our campsite kitchen—not because we are trying to cook anything fancy, but because it lets us make the meals our family actually wants without packing half the kitchen.
We use the 22-inch Blackstone On The Go griddle with a folding cart and hood, sold by Tractor Supply as item #2264829. Blackstone identifies it as model 1935. Its 361-square-inch cooking surface gives us enough room to keep several parts of a meal moving at once, while the folding setup still works with the limited storage space in our travel trailer.
These are not restaurant-style recipes with a long list of exact measurements. They are flexible family camping meals—the kind we can shop for quickly, prepare without much fuss, and adjust depending on how hungry everyone is. If you are new to griddle cooking, they are also forgiving places to start.
Our Blackstone Camping Setup
- Griddle: Blackstone model 1935, the 22-inch On The Go griddle with Flexfold legs and a hood
- Cooking area: 361 square inches across two independently controlled H-style burners
- How we use it: breakfasts, stir-fry, sausage and peppers, burgers, hot dogs, and other one-surface meals
- Why it works for us: it folds, rolls, stores beneath the bunks, and can connect to our camper’s compatible propane setup
For a closer look at the griddle itself, how we store it, and why it replaced our traditional camping grill, read why our Blackstone On The Go works so well for camping.
Gear and model references
- Our griddle at Tractor Supply: item #2264829
- Official Blackstone model details: model 1935
- Blackstone manuals: find model 1935 in the 22-inch griddle list
- Blackstone accessory reference: compare current tools and confirm compatibility
- More gear we use: RV Fam Adventure gear and reviews
These links are provided so you can verify the current model, manual and compatible accessories. Prices, availability and specifications can change. A linked accessory collection does not mean we own or recommend every item shown.
Four Blackstone Meals We Actually Make
| Meal | Why it works at camp | Most-used tools |
|---|---|---|
| Breakfast | Everything cooks on one surface | Spatulas, tongs, scraper |
| Chicken stir-fry | Vegetables and chicken cook side by side | Spatulas, squeeze bottles |
| Sausage, peppers and onions | Ready-to-heat sausage keeps it simple | Tongs, spatula |
| Bacon cheeseburgers and hot dogs | Easy family favorite with flexible toppings | Burger press, spatulas, tongs |
1. Campground Breakfast: Hash Browns, Peppers, Onions, Bacon and Eggs
Breakfast is our Blackstone go-to. Chopped hash browns, peppers and onions give us something hearty, bacon adds plenty of flavor, and eggs make it feel like a real campground breakfast instead of something we grabbed on the way out the door.
What we bring
- Chopped hash browns or breakfast potatoes
- Peppers and onions
- Bacon
- Eggs
- Cooking oil as needed
- Salt, pepper, or the seasonings your family prefers
How we cook it
- Preheat the griddle and start the bacon, leaving enough space for the potatoes and vegetables.
- Move the bacon as needed and add the chopped hash browns, peppers and onions. Turn them regularly so they brown without burning.
- When the bacon is ready, move it to a clean plate and use the open area for the eggs.
- Cook the eggs the way your family likes them, then serve everything while it is hot.
Make camp easier: chop the peppers and onions at home and pack them in a sealed container. That removes one cutting board and one campsite job from the morning.
2. Chicken Stir-Fry with Peppers and Mushrooms
This is one of the meals that shows why a flat-top griddle is more useful to us than a traditional grill. The chicken can cook on one side while the peppers and mushrooms soften on the other, and nothing slips between grill grates.
What we bring
- Chicken cut into griddle-friendly pieces
- Sliced peppers
- Sliced mushrooms
- Kickin’ Chicken seasoning
- Dan-O’s Original seasoning
- Pineapple teriyaki marinade
- Soy sauce
- Cooking oil as needed
How we cook it
- Preheat the griddle and lightly oil the cooking surface.
- Add the chicken to one section and season it with Kickin’ Chicken and Dan-O’s Original.
- Add the peppers and mushrooms beside it, using the spatulas to keep everything moving and cooking evenly.
- Cook the chicken completely, following safe temperature guidance for poultry.
- Bring the chicken and vegetables together, then add pineapple teriyaki marinade and a little soy sauce. Toss everything until it is coated and heated through.
Our practical rule: start with less sauce than you think you need. It is easy to add more, but too much liquid can steam the food instead of letting it brown.
3. Ready-to-Heat Sausage with Peppers and Onions
We intentionally buy ready-to-heat sausage for this meal instead of raw sausage. That makes it quicker to prepare at camp and means we are reheating and browning the sausage rather than managing raw meat from start to finish.
What we bring
- Fully cooked, ready-to-heat sausage
- Sliced peppers
- Sliced onions
- Cooking oil as needed
- Rolls or sides if that is how your family wants to serve it
How we cook it
- Add the peppers and onions to the preheated griddle with a small amount of oil.
- Let them soften and pick up some color, turning them with a spatula or tongs.
- Add the ready-to-heat sausage and brown it alongside the vegetables.
- Mix everything together and continue heating according to the sausage package directions before serving.
This is a good arrival-night meal because the ingredient list is short, the cooking is straightforward, and cleanup does not become the main event of the evening.
4. Bacon Cheeseburgers and Hot Dogs
Burgers and hot dogs are simple, familiar, and easy to customize. We use our burger press to form regular patties. I love smash burgers, so trying a true Blackstone smash-burger version is still on our list—but we are not going to pretend it is already our perfected campground recipe.
What we bring
- Burger patties
- Hot dogs
- Bacon
- American cheese
- Burger and hot dog buns
- Mustard and ketchup
- Onion slices and lettuce
- Pickles on the side for the kid
How we cook it
- Cook the bacon first, then move it to a clean plate when it is ready.
- Add the burgers and cook them completely, turning them with a sturdy spatula.
- Add the hot dogs to another part of the griddle and roll them regularly for even browning.
- Place American cheese on the burgers near the end so it melts without overcooking the patties.
- Build the burgers with bacon, mustard, ketchup, onion and lettuce. Put the pickles on the side for Lily and let everyone choose the toppings they actually want.
Blackstone Accessories That Earn Their Space
Camper storage is too valuable for gadgets that only look useful in the store. These are the Blackstone tools we genuinely use:
- Burger press: for forming our regular burger patties, with the option to experiment with smash burgers later.
- Multiple spatulas: useful for flipping, moving, dividing and combining food without constantly stopping to wash the only spatula.
- Scrapers: helpful during cooking and essential when it is time to clear the surface.
- Grease-trap liners: a small item that makes cleanup much easier; check the package against the rear grease cup on your model.
- Fitted Blackstone cover: protects the griddle after it has cooled completely; verify fit against model 1935 rather than relying only on the advertised griddle width.
- Squeeze bottles: one for oil and one for water keeps both controlled and close at hand.
- Tongs: especially useful for bacon, sausage, hot dogs and vegetables.
- Wooden skewers: simple, compact, and useful when a meal calls for them.
The fitted cover and grease liners are not exciting purchases, but they are exactly the kind of accessories that make the griddle easier to live with trip after trip.
The Small Habits That Make Campsite Cooking Easier
- Chop vegetables at home when possible.
- Group each meal’s ingredients together so nothing is buried in the camper when the griddle is hot.
- Keep clean plates separate from anything that held raw meat.
- Use different heat zones instead of trying to cook every ingredient at the same temperature.
- Scrape the surface while it is still warm, following the griddle manufacturer’s care directions.
- Let the griddle cool completely before covering, folding, moving or storing it.
A Quick Safety Note
We use the griddle outdoors in a properly ventilated area and follow the instructions for our specific Blackstone model. Keep children and pets away from the hot cooking surface, follow food-safety guidance, verify propane compatibility, check connections for leaks, and maintain the clearance required by the manufacturer. Our camper setup may not match yours, so confirm every hose, fitting and regulator before connecting a griddle to an RV propane system.
Why These Meals Keep Coming Back
None of these meals requires us to turn a camping weekend into a cooking project. They use familiar ingredients, give everyone something they will eat, and take advantage of the Blackstone’s biggest strength: one large surface where the whole meal can come together.
We will keep adding the recipes we genuinely make, along with the shortcuts that help and the accessories that continue to earn a place in the camper. The smash burgers are still coming. First, we have to make them—and probably make them more than once.
Keep reading: Meet the Aurora travel trailer that carries our family and campsite kitchen, or see the complete story behind our Blackstone On The Go griddle.
This article shares our family’s firsthand camping experience. Product specifications and instructions can change; verify current details with the manufacturer and follow the manual for your equipment. Some links on RV Fam Adventure may be affiliate links, which means we may earn a commission at no extra cost to you. We only recommend products and setups that fit the experience described. Read our disclosure and editorial standards.
