Best Veggies on Blackstone: Cookbooks, Seasonings & Tools

Steven Raichlen brings serious culinary training to flat-top cooking, and this book reads like he's thinking out loud in your kitchen. The recipes aren't fussy: they're organized around simple combinations and smart techniques that work on a griddle. Readers consistently mention practical touches: how to slice frozen cheaper cuts evenly using a food processor, handling raw proteins properly, and unexpected flavor pairings that elevate everyday vegetables. Hash browns and spring onion bases aren't fancy, but they're memorable when executed well.

What sets this apart from a standard cookbook is the historical context and the author's willingness to explain *why* techniques work on a flat top rather than just listing steps. The book covers seasoning, temperature management, and how to build layers of flavor: skills that translate to vegetables as much as proteins. Readers note the recipes are accessible for beginners and still rewarding for experienced cooks.

The main limitation is format: it's a hardcover on your counter space, and not every recipe will appeal to every cook. But the foundational knowledge here, especially around heat management and flavor building, justifies the investment for anyone serious about griddle cooking.

Josh Hunt's book stands out because it solves a real problem: cookbooks are hard to keep open at the right page while you're cooking. The spiral binding lets you lay it flat on the counter next to your griddle, and the sturdy, glossy pages survive grease and splatter. Readers (many of whom say they "hate cooking" or feel lost in the kitchen) report that Hunt's format and photography actually build confidence. The ingredient lists stick to household staples, so you're not hunting for specialty items.

Compared to the Raichlen book's broader griddle philosophy, this one is more turnkey: here's the seasoning order, here's the visual cue for doneness, here's what success looks like in a photo. For vegetable prep, that clarity matters. Reviewers frequently mention reaching for it repeatedly and feeling successful early on. The maintenance and seasoning instructions for your griddle are also included, removing guesswork for owners new to the equipment.

The trade-off is depth. This isn't a deep dive into why techniques work: it's a cookbook designed to get dinner on the griddle tonight. For someone building confidence or looking for quick wins with vegetables, that's exactly right. For someone who wants to understand the fundamentals more deeply, the Raichlen book goes further.

McCormick's Garden Vegetable Seasoning has earned loyalty from cooks who've used it for years: people search Amazon specifically for it because they can't find it in stores anymore. The formula is straightforward: garlic, onion, black pepper, and herbs. What buyers consistently praise is that it doesn't overwhelm; it amplifies the natural flavor of what you're cooking rather than masking it. On a griddle, where you're already building flavor through heat and caramelization, this kind of restraint matters. Reviewers use it on beef, vegetables, potatoes, and even in soups, which suggests the blend is genuinely versatile without being a "kitchen sink" seasoning.

The 3.12-ounce shaker is compact, and McCormick's manufacturing means consistent quality from container to container. No MSG or artificial flavors is stated clearly on the label, which appeals to cooks who care about ingredient source. One reviewer noted it "takes grilled veggies to the next level," which is exactly what you want from a supporting player in your seasoning lineup.

The main drawback is availability: it's hard to find in brick-and-mortar stores, so you'll likely be ordering from Amazon. And while it works beautifully on vegetables, cooks who prefer assertive, smoky, or complex blends might find it more neutral than their style. For someone building a griddle seasoning toolkit, pairing this with something bolder like the Blackstone SPG gives you range.

The SPG (salt, pepper, garlic) formula is the foundation of traditional barbecue, and Blackstone's version uses Hudson Valley salt and cracked black pepper to build a cleaner, less salty taste than many commercial blends. What sets this apart from generic SPG seasonings is the anti-caking vegetable fiber: it means you get consistent seasoning distribution from the first shake to the last. On a Blackstone, where you're coating vegetables quickly across a hot surface, that reliability matters.

Reviewers praise the balance: enough garlic to register, quality pepper that's visible and fragrant, and salt that enhances without overwhelming. Several mention using it as a dry rub for meats and an everyday shake for vegetables, suggesting it bridges the gap between specialty seasoning and kitchen workhorse. The 6.2-ounce shaker is compact compared to bulk spice jars, and the USA-made sourcing appeals to cooks who track their ingredients. One caveat: a few reviewers noted that the shaker requires a gentle hand, tipping it too quickly can dump salt, though this is a minor technique adjustment.

Where this differs from the McCormick option is boldness. This SPG leans savory and pronounced, making it ideal if you want garlic and pepper to be noticeable on your griddled vegetables. If you want something that whispers rather than speaks, the McCormick is the gentler choice. For daily griddle use, this is hard to beat.

The Blackstone burger press is primarily marketed for smash burgers, but it's equally effective as a general-purpose griddle press for vegetables: think portobello mushrooms, thick tomato slices, dense zucchini rounds, or even cauliflower steaks. The 3/8-inch raised edge and flat base distribute pressure evenly, which means faster cooking, better caramelization, and more juice retention in delicate produce. The heavy stainless-steel construction (1.85 pounds) gives you the weight you need without requiring arm strength; gravity does most of the work.

Reviewers note durability as a standout: owners report multi-generational use, and many families have multiple presses in circulation. The smooth flat surface cleans easily with a paper towel or parchment square, and it's dishwasher-safe for proper cleanup. The 6-inch diameter and ergonomic handle fit most griddles without fighting the space, and the weight is substantial enough to feel professional without being cumbersome.

One practical note: food will stick slightly if you don't use parchment paper or a light oil spray first. Owners who've learned this trick consider it a small workflow adjustment, not a flaw. Compared to other pressing tools, this one's quality-to-price ratio is strong. If you're serious about griddle vegetables (especially pressing thick cuts to maximize surface area and cooking speed) this is a tool worth having.