Summer Sides – 3 Delicious Recipes | Blackstone Griddles

Fire up your summer cookouts with three of Hussey’s crowd-pleasing side dishes that bring bold flavor and easy prep to the table. From smoky pit beans and charred corn salad to a griddled romaine Caesar with homemade dressing and croutons.

00:27 Pit Beans
04:22 Corn Salad
07:19 Griddled Romaine Salad
12:02 Pull out the Beans

Pit Beans: https://blackstoneproducts.com/blogs/recipes/pit-beans
Ingredients
1 green bell pepper, diced (Substitute jalapeño or poblano if you prefer extra heat.)
½ large onion (or 1 small), white or yellow, diced
1 Tbsp bacon grease or avocado oil
1 – 1½ lb ground beef (Left-over brisket works great, too.)
Two 28-oz cans baked beans (Brown Sugar Hickory recommended)
16 oz BBQ sauce
1 Tbsp Outlaw BBQ seasoning or your favorite BBQ rub
2 tsp kosher salt
1 tsp freshly ground black pepper

Directions
1. Preheat the pellet grill to 325 °F (163 °C) and warm a griddle or cast-iron skillet on low heat.
2. Sauté the diced onion and bell pepper in the bacon grease until softened, about 5 minutes.
3. Add the ground beef to the griddle; sear until browned on both sides, then chop or crumble into small pieces.
4. Season the beef with the BBQ seasoning and cook until no pink remains.
5. Combine the cooked beef, onions, peppers, and baked beans in a large grill-safe pan.
6. Stir in the BBQ sauce, salt, and black pepper until everything is evenly coated.
7. Smoke-bake the pan on the pellet grill for 2 hours, stirring every 30 minutes, until the beans are thick, bubbly, and lightly smoky.
8. Enjoy!

Corn Salad: https://blackstoneproducts.com/blogs/recipes/corn-salad
Ingredients
3–4 ears fresh corn (or use canned/frozen)
2–3 tsp avocado oil (plus 1 tbsp for the dressing)
3–4 green onions, chopped (whites and greens separated)
1 cup grape tomatoes, halved
1 tbsp garlic paste or 1–2 cloves fresh garlic, minced
3–4 basil leaves, cut into thin ribbons (chiffonade)
1 tbsp apple cider vinegar
¼ cup feta cheese
1–2 tsp Citrus Mojo seasoning

Directions
1. Cut the kernels off the corn cobs. Grill the kernels on a lightly oiled griddle over medium-high heat until they are charred, about 10–12 minutes. If using canned or frozen corn, sauté until lightly browned.
2. Transfer the charred corn to a large mixing bowl.
3. Add the grape tomatoes and the white parts of the chopped green onions to the bowl.
4. Add the garlic, basil, apple cider vinegar, 1 tablespoon avocado oil, and Citrus Mojo seasoning. Stir well to combine.
5. Mix in the feta cheese.
6. Garnish the salad with the remaining green onion greens and extra feta if desired.
7. Serve immediately or chill and serve later.

Griddled Romaine Salad: https://blackstoneproducts.com/blogs/recipes/griddled-romaine-salad
Ingredients
2 egg yolks
1 tsp Dijon mustard
Juice of 1 lemon
1 large garlic clove (or 2 small)
1 tbsp Worcestershire sauce (anchovy optional)
2 tbsp olive oil
1 tsp black pepper
2–3 tbsp grated Parmesan cheese
2 sub rolls, cubed
1 tbsp olive oil
1 tsp salt
¼ lb pancetta (or bacon), chopped
1 tbsp garlic paste
2 heads romaine lettuce, halved
½ tsp salt

Directions
1. In a blender or food processor, combine the egg yolks, Dijon mustard, lemon juice, garlic, Worcestershire sauce, olive oil, black pepper, and Parmesan cheese. Blend until smooth. Set aside.
2. Heat 1 tablespoon of olive oil on a griddle. Add the cubed sub rolls and toast for 3–5 minutes until golden and crisp.
3. On the same griddle or a separate pan, cook the chopped pancetta (or bacon) until crispy. Leave the rendered fat on the pan.
4. Add the toasted croutons back into the pan with the pancetta fat. Mix well to coat.
5. Stir in the garlic paste with the croutons and pancetta, tossing until evenly coated. Remove from heat and set aside.
6. Drizzle a little oil on the griddle and sprinkle with ½ teaspoon salt. Grill the halved romaine heads cut-side down for 2–3 minutes per side until lightly charred.
7. Place the grilled romaine on a serving platter. Top with the crouton and pancetta mixture. Drizzle generously with the dressing.

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