If you’ve got a flat top griddle, you’ve basically got a backyard diner. From sunrise breakfasts to smash-and-sear dinners, that steel surface delivers even heat, mega browning, and easy crowd-feeding. Here are 10 bang-for-your-buck meals that show off what a griddle bbq does best—plus timings, temps, and tips to keep your cookout cruising.
Classic Smash Burgers with Onions
- Why it shines: Maximum crust from direct contact and quick rendering.
- How: Preheat to medium-high. Lightly oil. Form 2–3 oz balls of 80/20 beef, season the tops with salt/pepper, then smash with a stiff spatula over a square of parchment (prevents sticking). Add thin-sliced onions under one or two patties for an OKC-style vibe.
- Cook time: 2–3 minutes first side, 30–60 seconds second side.
- Pro tip: Butter the buns on the griddle while the cheese melts. Serve with a sharp pickle and a swipe of burger sauce.
Hibachi-Style Chicken & Veggie Fried Rice
- Why it shines: Big surface lets rice, carrots, peas, and diced chicken all sear without steaming.
- How: Oil the griddle; cook bite-size seasoned chicken (or shrimp) until just done. Scoot aside. Add more oil plus garlic, onion, mixed veg, and day-old rice. Toss with soy sauce, a pat of butter, and a drizzle of sesame oil. Fold in the chicken and push to the hot zone for a final sizzle.
- Cook time: 10–12 minutes total.
- Pro tip: Day-old, cold rice is non-negotiable for the best texture.
Street-Style Steak Tacos (Carne Asada-ish)
- Why it shines: Searing thin beef strips fast keeps them juicy.
- How: Marinate flank or skirt in lime, garlic, cumin, and a little oil. Wipe off excess marinade. Sear hot and fast, 90 seconds per side. Warm corn tortillas on a cooler zone.
- Cook time: 3–4 minutes.
- Pro tip: Chop the steak on the griddle, then toss with a knob of butter and a spoon of salsa macha or chipotle for a glossy finish.
Loaded Breakfast Hash with Eggs
- Why it shines: Wide space = crispy potatoes AND room for eggs.
- How: Parboil and dry potatoes. On the griddle, start bacon; render and set aside. In bacon fat, brown potatoes with bell peppers and onions. Season well. Make little wells and crack eggs in, covering with a large dome to steam-set the tops.
- Cook time: 12–15 minutes (potatoes) + 3–4 minutes (eggs).
- Pro tip: A splash of water under the dome speeds egg setting without overcooking the yolks.
Teriyaki Salmon with Charred Broccolini
- Why it shines: Skin-on filets get shatter-crisp while greens blister fast.
- How: Medium-high heat. Oil the griddle, lay salmon skin-side down; press gently for 30 seconds. Cook mostly skin-side until the sides look ¾ opaque, then glaze with teriyaki and flip for 30–60 seconds. Char broccolini alongside with salt and a squeeze of lemon.
- Cook time: 7–9 minutes total depending on thickness.
- Pro tip: Pull salmon at medium (it’ll carry over). If using a probe, aim for ~125–130°F in the thickest part.
Philly(-ish) Cheesesteaks
- Why it shines: Tons of surface for thinly sliced beef, peppers, onions, and toasty rolls.
- How: Sauté onions and peppers in oil/butter until sweet and browned; push to the side. Sear shaved ribeye in small piles, season, then chop with your spatula. Combine with veg, top with provolone or white American, and cover briefly to melt.
- Cook time: 8–10 minutes.
- Pro tip: Split hoagie rolls and toast cut-side down in butter for a minute before loading.
Garlic Butter Shrimp Scampi Noodles
- Why it shines: High heat for snap-tender shrimp; sauce comes together right on the steel.
- How: Cook thawed shrimp with salt/pepper 1–2 minutes per side. Add a knob of butter, minced garlic, a splash of white wine (or lemon juice), and toss with pre-cooked spaghetti right on the griddle. Finish with parsley and chili flakes.
- Cook time: 6–8 minutes.
- Pro tip: Keep shrimp moving—overcooked shrimp turn rubbery fast.
Kimchi Grilled Cheese with Gochujang Honey
- Why it shines: Even browning for sandwich perfection.
- How: Butter two sourdough slices. Lay butter-side down, stack sharp cheddar + mozzarella, a thin layer of squeezed kimchi, and a drizzle of gochujang honey (1 Tbsp gochujang + 1–2 Tbsp honey). Press lightly as it grills.
- Cook time: 3–4 minutes per side on medium.
- Pro tip: Squeeze extra liquid from kimchi so the bread stays crisp.
Smash Patty Melts with Thousand Island
- Why it shines: Sear + steam-melt in one place.
- How: Caramelize onions low-medium until jammy. Smash thin patties and top with Swiss or American. Griddle rye slices with butter; stack patty, onions, and a swipe of Thousand Island.
- Cook time: 15 minutes for onions, 3 minutes for patties, assembly 1 minute.
- Pro tip: If you’ve got a melting dome, a teaspoon of water creates a quick cheese sauna.
Yakisoba (Griddle Stir-Fried Noodles)
- Why it shines: The griddle prevents clumping and gives the noodles a chewy char.
- How: Oil the surface; cook sliced cabbage, carrots, and pork belly or chicken until browned. Add pre-steamed yakisoba noodles, splash in yakisoba sauce (or mix Worcestershire + oyster sauce + a pinch of sugar), and toss until glossy.
- Cook time: 8–10 minutes.
- Pro tip: Finish with aonori, pickled ginger, and mayo for true street-stall flair.
Final Sizzle
A flat top griddle BBQ turns weeknight cooks into fast feasts and party spreads into low-stress fun. Start with smash burgers or a gooey kimchi grilled cheese, then graduate to hibachi fried rice and yakisoba when you’re in a noodle mood. Keep your zones hot, your batches modest, and your spatula ready, and your patio will smell like victory all season long.