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Recipes from: Sidoriak, Paul. The Flippin’ Awesome Backyard Griddle Cookbook (Kindle Location 755). Ulysses Press. Kindle Edition.

Ingredients:

2 small avocados

1 tablespoon lime juice

1/2 teaspoon garlic salt

1/2 teaspoon onion powder

dash of hot sauce

1 (13.8 ounce) can of pizza dough

4 strips bacon, diced

3 tablespoons olive oil

1/2 cup corn kernels

1.  Remove the pits and stems from the avocados and scrap the flesh from the skins with a spoon.  Mash the avocado in a medium bowl with the lime juice, garlic salt, onion powder, and hot sauce.  You can make this up to a day ahead, but when the avocado is exposed to air it will quickly discolor so refrigerate with plastic wrap directly on the avocado to prevent it from discoloring.

2.  Bring the griddle grill to medium-high heat.  Roll out the pizza dough and cut into about 12 squares, or use a round cookie cutter to into 12 disks.

3.  On one side of the griddle, begin cooking the diced bacon.  On the other side, pour about 3 tablespoons of olive oil, and spread it into a very thin layer with a spatula or paper towel.  Place pizza dough on the griddle in the oil and cook the for about 90 seconds.  Flip and while the second side of the pizza is cooking, add the corn to the bacon and allow it to cook in the bacon grease.

4.  Flip the pizza dough frequently, about every 60 seconds, until it turns golden brown and the dough has cooked through, for a total of 6 minutes.

5.  When the bacon is crisp, but not burned, about 6 minutes, the corn should also have some color from being cooked on the griddle.  Scoop the bacon and corn salsa onto a paper towel, allowing the bacon fat to absorb.

6.  To assemble, smear about a tablespoon of the avocado mixture on the grilled pizza dough and top with a teaspoon of the corn and bacon salsa.

Ingredients:

4 cups strawberries (about 32)

1/3 cup sugar

1 (16 ounce) can flaky biscuit dough

whipped cream, for garnish

blue berries, for garnish

butter, as needed

1.  Hull and quarter the strawberries, and lace them in a large bowl.  Sprinkle on the sugar and stir to combine.  Allow the strawberries to macerate in the sugar and release their juices, for 30 minutes, or up to 2 hours.  If you wait longer than that, the berries become mushy.

2.  Bring the griddle grill to medium heat and coat the surface with butter.  Pop open the can of biscuits and separate them.  Sometimes they come out smooshed on one side or looking asymmetrical. If this happens, flatten the biscuit slightly so it has as much surface contact with the griddle as possible.

3.  Cook the biscuits in the butter for 4 to 6 minutes per side, or until golden brown and a bit risen.

4.  Split the cook biscuits in half and scoop some of the strawberries and their juices over the cut side.  Top with whipped cream and blueberries, if using, and add the top half of the biscuit,  Enjoy!

Ingredients:

1 pineapple, cored and cut into rings, or 1 (16 ounce) can pineapple rings

1/4 cup maple syrup

juice of 1 lime

1/4 teaspoon ground cinnamon

butter, clarified butter, or coconut oil

1 pint maple walnut ice cream, to serve

chocolate sauce, to serve

1.  Bring the griddle to medium heat.  In a small bowl, stir together the maple syrup, lime juice, and cinnamon, and set aside.

2.  Wipe a thin coat of butter or oil on the griddle grill.  Place the pineapple in the oil and cook for 3 to 4 minutes, flipping frequently.  Use your nose.  If you start smelling something burning, it probably is, and you will need to move the pineapple to a cooler part of the griddle.

3.  When the pineapple develops some golden color, brush the maple-lime syrup on both sides of the rings.  Cook for another 45 seconds per side and remove.

4.  Serve with a small scoop of maple walnut ice cream and a drizzle of chocolate sauce.

Ingredients:

4 graham crackers

1 (1.5 ounce) milk chocolate bar

4 regular size marshmallows

1. Bring the griddle grill to medium-high heat.

2.  Lay down a double layer of heavy duty aluminum foil in about a 12 inch square on a work surface.  Place a graham cracker in the middle of the foil and top it with one half of the chocolate, then two marshmallows, and another graham cracker on top.  Wrap the cracker bundle up in the foil to form a neat pouch with all seams on the top.  Repeat with the remaining ingredients to make two pouches total.

3.  Place the pouches close together on the griddle.  Use a squirt bottle to add water to the cook surface to create steam, and immediately cover.  Do this again after the s'mores cook for about 2 minutes.

4.  Cook the s'mores for 5 to 6 minutes, or until the marshmallows melt.  Serve immediately with plenty napkins.

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