<![CDATA[MAD DOG AND MERRILL - MIDWEST GRILL'N - GRILLING BUDDIES - Midwest Grill\'n Recipes]]>Tue, 05 May 2026 14:33:21 -0700Weebly<![CDATA[Hook, Line & Sinker Cocktail]]>Tue, 05 May 2026 00:34:00 GMThttps://www.maddogandmerrill.com/midwest-grilln-recipes/hook-line-sinker-cocktailThe Cocktail That Belongs Next to Every Grill
There are a few things that go hand in hand with backyard cooking.
A hot grill.
Good food.
Friends standing around telling stories.
And somewhere nearby… a cold drink.
After all, grilling isn’t just about the food. It’s about the entire experience — the smell of smoke in the air, the sound of food sizzling, and the relaxed pace of a backyard evening.
That’s where the Hook, Line & Sinker cocktail comes in.
It’s simple, refreshing, and incredibly easy to make.
No complicated techniques.
No long ingredient lists.
Just a bright, citrusy drink that pairs perfectly with grilled food.

Why Simple Cocktails Work Best at the Grill

When you’re cooking outdoors, complicated drinks are the last thing anyone wants to deal with.
The best grill-side cocktails are the ones you can mix quickly without leaving the party.
That’s exactly what makes the Hook, Line & Sinker such a great fit.
The combination of gin or vodka, lime juice, and tonic water creates a crisp drink that balances the smoky flavors coming off the grill.
The citrus brightens everything.
The tonic adds refreshing bubbles.
And the olives give it just enough savory character to feel like a proper backyard cocktail.

Ingredients

2 oz gin or vodka
2 oz Rose’s lime juice
8 oz tonic water
Olives
Ice

Ingredient Breakdown

Gin or Vodka
Either spirit works well here.
Gin adds herbal notes, while vodka keeps the drink cleaner and lighter.

Lime Juice
Rose’s lime juice brings sweetness and citrus brightness.

Tonic Water
Tonic adds bubbles and a slight bitterness that balances the sweetness.
​
Olives
Olives add a salty garnish that contrasts beautifully with the citrus drink.

Preparing the Perfect Hook Line & Sinker

  1. Start by chilling your glasses.
  2. The easiest way to do this is to fill them with ice while you prepare everything else.
  3. When you’re ready to make the drink, discard that ice and replace it with fresh cubes.
  4. Pour the gin or vodka into the glass.
  5. Add Rose’s lime juice.
  6. Top the drink with tonic water and stir gently.
  7. Finally, thread olives onto a hook, line, and sinker for garnish.
  8. It’s simple, fun, and a perfect nod to the fishing inspiration behind the drink’s name.

Backyard Drink Tips

Use Plenty of Ice
A properly cold cocktail makes all the difference on a warm day.

Adjust the Lime
If you like brighter citrus flavor, add a little extra lime juice.
​
Chill the Tonic
Cold tonic water keeps the drink crisp and refreshing.

Variations to Try

​Once you’ve made the classic version, try experimenting with different twists.
You can add:
• fresh lime wedges
• cucumber slices
• mint leaves
• lemon juice instead of lime
• sparkling water instead of tonic
Each version creates a slightly different flavor.

Final Thoughts from the Grill

​Every grill master deserves a drink after tending the fire.
The Hook, Line & Sinker is simple, refreshing, and easy to make while standing next to the grill.
It’s the perfect companion to grilled seafood, smoked meats, or just a relaxing evening in the backyard.
Because after a day of cooking over live fire…
You’ve definitely earned it.
]]><![CDATA[Ginger Lime Tea Rub Salmon on the Pit Boss]]>Sat, 02 May 2026 23:08:06 GMThttps://www.maddogandmerrill.com/midwest-grilln-recipes/ginger-lime-tea-rub-salmon-on-the-pit-bossWhen Backyard Grilling Meets Fresh Seafood
Backyard grilling usually brings a few things to mind right away.
Steaks sizzling over flame.
Brats rolling across the grates.
Maybe a rack of ribs slowly smoking in the background.
Seafood doesn’t always get invited to the party.
And that’s a shame, because fish — especially salmon — is one of the easiest and most rewarding foods you can cook on a grill.
Salmon cooks quickly, absorbs seasoning beautifully, and pairs perfectly with bold sauces and rubs.
This recipe takes advantage of all of that by combining teriyaki, garlic, and a bright ginger lime tea rub to create salmon that’s sweet, citrusy, slightly smoky, and incredibly satisfying.
It’s the kind of dish that feels restaurant-quality but is easy enough to make on a weeknight.
And when it comes off a hot Pit Boss griddle, it tastes like something special.

Why Salmon Is One of the Best Fish for Grilling

Salmon has several qualities that make it perfect for backyard cooking.
First, it has natural oils that help keep the fish moist during cooking. Unlike leaner fish that can dry out quickly, salmon holds its texture and stays flaky and tender.
Second, salmon has enough structure to handle the grill without falling apart.
And finally, salmon pairs incredibly well with sweet, savory, and citrus flavors — which makes the ginger lime tea rub the perfect companion.
​When the sugars in the rub meet the heat of the griddle, they caramelize slightly and form a flavorful glaze on the outside of the fish.
That combination of caramelized seasoning and tender salmon is what makes this recipe stand out.

Ingredients

Salmon filet
½ cup teriyaki sauce
¼ cup garlic

Ginger Lime Tea Rub
3 oz ginger lime tea
3 oz Jamaican Oof Da seasoning
1 cup brown sugar
Mix all rub ingredients together thoroughly before using.

Ingredient Breakdown

Salmon Filet
Fresh salmon works best, but high-quality frozen salmon can also work well if thawed properly.
Look for filets that are bright in color and firm to the touch.

Teriyaki Sauce
Teriyaki adds sweetness and umami, creating a flavorful base marinade that complements the salmon beautifully.

Garlic
Garlic deepens the flavor of the marinade and adds a bold aroma.

Ginger Lime Tea
The tea adds bright citrus and subtle ginger notes that make the rub feel fresh and lively.
​
Brown Sugar
Brown sugar caramelizes slightly during cooking, creating a light glaze that coats the salmon.

Preparing the Salmon

Start by placing the salmon filet on a tray or shallow pan.
Pour the teriyaki sauce and garlic evenly over the fish.
Wrap the salmon and allow it to sit for a short time so the flavors begin to absorb.
This quick marinade gives the fish a base layer of flavor before the rub is added.
After the fish has rested, coat it generously with the Ginger Lime Tea Rub.
Press the seasoning gently into the surface of the fish so it sticks evenly.

Cooking the Salmon on the Pit Boss

  1. Heat your Pit Boss griddle to medium heat.
  2. A moderate temperature works best for fish because it allows the salmon to cook through without burning the sugars in the rub.
  3. Place the salmon filet onto the hot griddle.
  4. Allow it to cook undisturbed for several minutes so a light crust begins to form.
  5. Depending on the thickness of the filet, the salmon will take about 12 to 15 minutes to cook.
  6. You’ll know it’s ready when the fish flakes easily with a fork and the surface develops a lightly caramelized glaze.

Backyard Grilling Tips

Use a Flat Surface
A griddle or flat-top makes cooking fish easier because delicate filets won’t stick to grill grates.

Keep the Heat Moderate
High heat can burn the sugar in the rub before the fish finishes cooking.
​
Don’t Overcook
Salmon continues cooking slightly after it leaves the grill, so remove it just before it looks completely done.

Serving Ideas

​Ginger Lime Tea Rub Salmon pairs beautifully with:
• grilled asparagus
• smoked vegetables
• citrus rice
• grilled pineapple
• fresh summer salads
It’s also excellent served in tacos or over rice bowls.

Variations to Try

​Once you’ve made this recipe once, try experimenting with different finishing touches.
Great additions include:
• fresh lime zest
• sesame seeds
• chopped cilantro
• a drizzle of honey
• a splash of soy sauce
Each variation brings a slightly different personality to the dish.

Final Thoughts from the Grill

Salmon might not be the first thing people think about when they fire up the grill.
But once you try it with bold seasoning and a hot Pit Boss griddle, it quickly becomes a backyard favorite.
The combination of teriyaki, garlic, and ginger lime rub creates a dish that’s bright, balanced, and packed with flavor.
And the best part?
It cooks faster than almost anything else on the grill.
​Which means dinner gets on the table quicker — and you get back to enjoying the backyard.
]]><![CDATA[Pit Boss German Potato Salad with Pork]]>Sat, 02 May 2026 22:55:45 GMThttps://www.maddogandmerrill.com/midwest-grilln-recipes/pit-boss-german-potato-salad-with-porkWhen Potato Salad Decides to Get Serious
At most cookouts, potato salad lives a quiet life.
It shows up in a bowl.
It sits politely next to the coleslaw.
People scoop a little onto their plate out of habit.
But every once in a while, potato salad decides it wants to be the loudest dish at the barbecue.
That’s exactly what happens with this Pit Boss German Potato Salad.
Instead of boiling potatoes and mixing them with mayonnaise like the typical picnic version, this recipe goes straight to the griddle where the potatoes get browned, crispy edges, and big flavor.
Add ground pork, onions, peppers, and a tangy vinegar mustard dressing, and suddenly potato salad stops being a quiet side dish and becomes something people talk about.
This is the kind of potato salad that makes people say:
“Wait… what’s in this?”
And the answer is simple.
Fire. Pork. Wisconsin potatoes. And a hot Pit Boss griddle.

Why German Potato Salad Belongs on the Griddle

Traditional German potato salad is usually served warm and dressed with vinegar instead of mayonnaise.
That tangy flavor pairs beautifully with grilled meats and smoked barbecue.
Cooking the potatoes directly on a griddle instead of boiling them takes the dish to another level.
The potatoes develop crispy browned edges while staying fluffy inside.
Those caramelized surfaces bring out deep potato flavor that boiled potatoes just can’t match.
Add onions, peppers, and pork cooking alongside them, and the entire griddle becomes a flavor factory.

Ingredients

5 pounds Wisconsin potatoes, chopped
Cooking oil
2 cups diced onions
2 cups diced peppers
2 pounds ground pork
¼ cup Up North Peppery seasoning

Dressing mixture:
¾ cup apple cider vinegar
¼ cup roasted garlic sauce
2 tablespoons Dijon mustard
¼ cup sugar
2 tablespoons Healthy Harvest seasoning
1 tablespoon cornstarch

Ingredient Breakdown

Wisconsin Potatoes
Starting with Wisconsin potatoes gives this dish a strong Midwest backbone. They hold up well on the griddle and develop excellent texture.

Ground Pork
Pork adds richness and savory flavor that balances the vinegar dressing.

Apple Cider Vinegar
This provides the signature tang that defines German potato salad.

Dijon Mustard
Mustard adds depth and complexity while tying together the pork and potatoes.
​
Roasted Garlic Sauce
Roasted garlic gives the dressing an extra layer of flavor that spreads throughout the entire dish.

How to Make German Potato Salad on the Pit Boss

  1. Start by heating your Pit Boss griddle to medium heat.
  2. Lightly coat the chopped potatoes, onions, and peppers with cooking oil.
  3. Spread the vegetables across the griddle and cook them until the potatoes begin to soften and develop golden brown edges.
  4. As they cook, sprinkle Up North Peppery seasoning over the vegetables.
  5. Meanwhile place the ground pork on the griddle and cook it until browned and fully cooked.
  6. While the pork cooks, prepare the dressing.
  7. In a bowl mix together apple cider vinegar, roasted garlic sauce, Dijon mustard, sugar, Healthy Harvest seasoning, and cornstarch.
  8. Once the pork and vegetables are cooked, pour the dressing mixture across the griddle.
  9. Mix everything together thoroughly so the potatoes absorb the tangy sauce.
  10. Continue cooking for a few minutes until the sauce thickens slightly and coats the potatoes and pork.
  11. Serve warm.

Backyard Griddle Tips​

Don’t Rush the Potatoes
Let them develop a little crispness before mixing everything together.
Cook in Batches if Needed
Five pounds of potatoes takes space. A crowded griddle won’t brown properly.
Add Dressing Last
This keeps the potatoes from steaming too early.

Serving Ideas

​This hearty potato salad pairs beautifully with:
• grilled bratwurst
• smoked pork chops
• barbecue ribs
• grilled chicken
• burgers
It’s also fantastic piled next to smoked sausages.

Variations to Try

​Once you’ve made the base recipe, try experimenting with:
• crispy bacon
• sauerkraut
• fresh parsley
• diced apples
• smoked sausage
Each variation adds a slightly different personality.

Final Thoughts from the Grill

​Potato salad doesn’t have to be boring.
When potatoes hit a hot Pit Boss griddle and cook alongside pork, onions, and peppers, something special happens.
The result is bold, tangy, hearty comfort food that belongs at every backyard cookout.
And when you start with Wisconsin potatoes, you know you’re doing it right.
]]><![CDATA[Smoked Pit Boss BBQ Beans with Pork]]>Sat, 02 May 2026 22:44:02 GMThttps://www.maddogandmerrill.com/midwest-grilln-recipes/smoked-pit-boss-bbq-beans-with-porkThe Bean Recipe That Steals the Whole Cookout
Every backyard barbecue has one dish that quietly becomes the star of the show.
Sometimes it’s the ribs.
Sometimes it’s the brisket.
But every once in a while it’s the beans.
Now we’re not talking about those plain baked beans that came out of a can and got warmed up next to the hot dogs. No sir. These are Pit Boss smoked beans, and they’re loaded with enough flavor to make people forget what meat they were eating.
This recipe is what happens when baked beans get invited to a full backyard smoke party.
Brown sugar.
Molasses.
BBQ sauce.
Worcestershire.
Ground pork.
Caramelized onions.
And a little smoky Pit Boss magic.
The beans slowly absorb that wood-fired flavor while the sugars caramelize and the pork adds rich, savory depth.
By the time they’re done, these beans aren’t a side dish anymore.
They’re a barbecue event.

Why Beans Love the Smoker

Beans are one of the most underrated foods to cook on a smoker.
They absorb smoke flavor beautifully, and because they cook slowly, all the ingredients have time to blend together into one big pot of backyard goodness.
The longer they sit in the smoker, the deeper the flavor gets.
Add pork and caramelized onions, and suddenly those humble baked beans become something that tastes like they came straight from a championship barbecue pit.

Ingredients

Baked beans
3 cups diced onions
3 tablespoons cooking oil
3 pounds ground pork
1 cup brown sugar
½ cup molasses
1 cup hickory BBQ sauce
2 tablespoons hot sauce
¼ cup Worcestershire sauce
¼ cup Dijon mustard
1 cup Da Works seasoning blend
1 teaspoon ancho pepper
1 teaspoon cumin

Ingredient Breakdown

​Ground Pork
Ground pork adds richness and savory depth that balances the sweetness of the beans.

Molasses
Molasses brings deep smoky sweetness that defines classic barbecue beans.

Hickory BBQ Sauce
This reinforces the smoky flavor and thickens the sauce.

Worcestershire Sauce
A little Worcestershire adds umami and complexity.
​
Ancho Pepper & Cumin
These spices add warm earthy flavor without overpowering the dish.

How to Make Smoked BBQ Beans

  1. Start by placing the baked beans into a roasting pan.
  2. Set your Pit Boss smoker to 250°F and place the beans inside uncovered.
  3. Let the beans smoke for about three hours.
  4. During this time they will slowly absorb smoke flavor while the sauce thickens.
  5. Meanwhile heat your Pit Boss griddle.
  6. Squirt cooking oil over the diced onions and cook them until they soften and caramelize.
  7. Next add the ground pork to the griddle and brown it thoroughly.
  8. Sprinkle the pork with ancho pepper and cumin while it cooks.
  9. Once the pork and onions are ready, add them to the roasting pan with the beans.
  10. Stir in the brown sugar, molasses, BBQ sauce, hot sauce, Worcestershire, Dijon mustard, and Da Works seasoning.
  11. Return the pan to the smoker and cook until everything is hot and bubbly.
The result is thick, smoky beans packed with pork and bold barbecue flavor.

Grill Tips

• Let the beans cook uncovered so the sauce thickens.
• Stir occasionally during the final heating stage.
• Hickory wood works especially well with this recipe.

Serving Ideas

These beans are incredible with:
• smoked brisket
• pulled pork
• grilled sausages
• barbecue ribs
Or honestly, just grab a bowl and a spoon.

Final Thoughts from the Grill

​Barbecue beans are supposed to be bold, smoky, and a little messy.
These Pit Boss smoked beans deliver all of that and more.
Just don’t be surprised when people skip the meat and go straight for the beans.
]]><![CDATA[Foil Wrapped Stuffed Squash]]>Thu, 02 Apr 2026 01:05:26 GMThttps://www.maddogandmerrill.com/midwest-grilln-recipes/foil-wrapped-stuffed-squash
The Backyard Recipe That Practically Cooks Itself
Every grill master has a few recipes that require careful timing, constant attention, and a bit of finesse.
Then there are recipes like Foil Wrapped Stuffed Squash, which are the complete opposite.
These are the kinds of recipes that backyard cooks secretly love.
Minimal preparation.
Minimal effort.
Maximum flavor.
You simply fill the squash with fresh vegetables and butter, wrap everything in foil, and place it on the grill.
The heat does the rest.
As the squash cooks, the foil traps steam and heat inside the packet. The vegetables soften, the butter melts, and the entire dish slowly absorbs the smoky flavor of the grill.
It’s simple, satisfying, and exactly the kind of recipe that makes outdoor cooking fun.
Why Foil Packet Cooking Works So Well
Foil packets are one of the most useful techniques in backyard grilling.
They create a sealed environment where food can steam, roast, and absorb smoky flavor all at the same time.
This makes them perfect for vegetables that need gentle cooking.
Squash in particular benefits from this method because it becomes tender without drying out.
The foil also helps keep everything contained, which means less cleanup and more time enjoying the cookout.
Ingredients
Spaghetti squash
Acorn squash
1 cup peppers
1 sprig mint
1 cup green beans
2 garlic cloves
4 tablespoons butter
Ingredient Breakdown
Spaghetti Squash
Spaghetti squash has a unique texture that becomes tender and slightly stringy when cooked.
Acorn Squash
Acorn squash adds sweetness and structure to the dish.
Peppers
Peppers bring color and brightness to the packet.
Green Beans
Green beans add texture and freshness.
Garlic
Garlic infuses the entire packet with rich flavor.
Butter
Butter melts during cooking and coats all the vegetables, creating a rich and satisfying finish.
Mint
Mint might seem unusual in a grilled vegetable dish, but it adds a subtle fresh note that balances the richness.
How to Make Foil Wrapped Stuffed Squash
Start by cutting the squash in half and removing the seeds.
Place the squash halves on a large sheet of heavy-duty foil.
Fill the squash with peppers, green beans, garlic, and mint.
Add butter on top of the vegetables.
Wrap the foil tightly around the squash to seal the packet.
Place the foil packets on your Pit Boss grill over medium heat.
Cook for about 35 minutes, or until the squash becomes tender.
Carefully open the foil packets and serve warm.
Grill Tips
Seal the Foil Well
Tightly sealed foil packets trap steam and help cook the squash evenly.
Use Medium Heat
Medium heat prevents the vegetables from burning while allowing them to cook through.
Let the Packets Rest
Allow the packets to rest for a few minutes after removing them from the grill before opening.
Serving Ideas
Foil wrapped stuffed squash pairs perfectly with:
• grilled steak
• smoked pork chops
• grilled chicken
• barbecue ribs
It can also stand alone as a satisfying vegetarian main dish.
Variations to Try
Once you get comfortable with foil packet cooking, try experimenting with different fillings.
Great additions include:
• mushrooms
• cherry tomatoes
• spinach
• parmesan cheese
• fresh herbs
Every combination brings a slightly different flavor.
Final Thoughts from the Grill
One of the best parts of grilling is discovering how simple ingredients can turn into something special over live fire.
Foil wrapped stuffed squash proves that vegetables don’t need complicated preparation to become incredible.
Sometimes all it takes is a little butter, a hot grill, and the patience to let the fire do its work.
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