One of the best things about the Blackstone is the ability to cook breakfast, because of the amount of space and the ability to control the temps. For the longest time, this was almost every Saturday’s breakfast normally after golf. I tend to cook the same thing most weeks. I buy all the ingredients at Aldi and it comes out to around $10 for a ton of food. Although there are only three of us, we put a dent in it, and then my daughter will eat the rest over the next several days during the week.

The usual lineup

The beauty of the 4-burner Blackstone is I can cook it all at once. I use half a bag of hash browns, a package of their fresh maple sausages, half a pound of bacon, and get them all cooking at the same time. The bacon and sausage finish about the same time and I move them over to the 4th burner, which I don’t turn on but still grabs enough heat from the other three to stay warm. When the eggs are done, I remove the hash browns and the eggs, wipe down the griddle with a little butter, and pour out the pancakes. As the pancakes finish, I remove the meats and then ultimately the pancakes.

Sometimes I switch it up

A time or two, I’ve done french toast instead of pancakes — I love it, even though pancakes are the norm. Same idea, different execution: thick-cut french toast, breakfast links, and eggs in a Blackstone egg-ring tray, all cooking together.

Once the toast is flipped and caramelized, it keeps cooking alongside the links and eggs.

Everything comes off the griddle onto a sheet pan for the trip back into the house.