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Backyard Breakfast Blowout on the Pit Boss
Because honestly, that sweet-and-savory combo absolutely slaps. And let’s be real: Everything tastes better cooked outside on a Pit Boss griddle. The smell alone is enough to lure sleepy family members outside like cartoon characters floating toward pie cooling on a windowsill. This isn’t one of those tiny “healthy lifestyle” breakfasts where you leave the table wondering if you accidentally skipped the meal entirely. Nope. This is a full-blown Midwest breakfast feast built for:
Grilled Breakfast Ingredients Breakfast Hash
Directions Step 1: Fire Up the Griddle Preheat your Pit Boss griddle. Add:
“How long until breakfast?” About every 90 seconds after that, someone will also ask: “Can I taste test?” No. Go sit down. Step 2: Build the Breakfast Hash Mix together:
Now sprinkle generously with Gramma Hazel’s seasoning. And listen… crispy potatoes on a flat top griddle might honestly be one of humanity’s greatest achievements. The edges get golden and crunchy while the inside stays soft and buttery. Add the peppers and onions and suddenly your backyard smells like a diner that won a BBQ championship. This is NOT the time for tiny portions. Make extra. Trust us. Step 3: Kielbasa Time Place the kielbasa directly onto the griddle beside the potatoes. As the sausage cooks, it starts releasing smoky flavor all over the griddle like a delicious meat fog drifting across breakfast paradise. You want the kielbasa browned and sizzling with those beautiful crispy edges that make people completely lose all self-control. This is also the stage where someone nearby says: “Breakfast sausage is underrated.” And they are absolutely correct. Step 4: Eggs on the Griddle Pour the eggs directly onto the griddle. Season with more Gramma Hazel’s seasoning. Then scramble everything together until fluffy and cooked through. At this point your griddle officially looks like the breakfast version of organized chaos… which is exactly how you know you’re doing it right. The eggs soak up all those flavors from the potatoes, onions, peppers, butter, and sausage while turning into backyard breakfast perfection. Step 5: Finish with Cherry Salsa Once the kielbasa is fully grilled, top it with Cherry Salsa. And yes… we know. Cherry salsa on sausage sounds slightly suspicious at first. But one bite later? Suddenly you’re standing there silently nodding like you’ve uncovered some secret Midwest flavor conspiracy. The sweet cherry flavor mixed with smoky kielbasa and savory breakfast hash is unbelievably good.
Serving Suggestions Serve this breakfast hot right off the griddle with:
We won’t stop them… but we may judge them a little. Midwest Grill’n Pro Tip Breakfast on the griddle isn’t just cooking. It’s an EVENT. Everybody gathers around. Everybody steals bites. Everybody burns their mouth because they “couldn’t wait.” And somehow the cook ends up standing there eating directly off the spatula while making sure everything else finishes cooking. That’s just authentic Midwest breakfast tradition right there.
So fire up that Pit Boss, grab the potatoes, and turn breakfast into the best meal of the day all over again.
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Some drinks are fancy. Some drinks are refreshing. And some drinks make you sit back in your lawn chair, stare proudly at your smoker, and suddenly believe you’ve got life completely figured out.
This is the perfect drink for:
Sun Drop Mint Cooler Ingredients
Directions Step 1: Muddle the Mint Add the fresh mint and artificial sweetener to the bottom of a glass. Muddle everything together well. You want to release all that fresh mint flavor without absolutely annihilating the leaves like you’re fighting for your life in a cooking competition show. Gentle chaos. Immediately after muddling, the smell alone starts feeling like summer. Step 2: Add the Sun Drop Pour in the Diet Sun Drop soda and stir well. The citrus from the Sun Drop mixes perfectly with the mint and whiskey for that crisp, sweet, refreshing backyard flavor that practically screams: “Cancel all responsibilities for the evening.” And yes… Sun Drop fans are about to get emotionally attached to this recipe. Step 3: Ice & Whiskey Time Fill the glass with ice cubes. Then add:
At this point you should probably:
Serving Suggestions This cocktail pairs perfectly with:
Optional garnish:
Midwest Grill’n Pro Tip
Fresh mint makes a HUGE difference here. The cool mint mixed with the citrus kick from Sun Drop and smooth whiskey creates one dangerously refreshing cocktail that goes down easier than it probably should. So if your patio party needs a signature drink this summer… congratulations. Problem solved. Smoked Supper on the Pit Boss
This is the kind of meal that makes people wander into the backyard asking: “Whatcha makin’?” Even though they already know EXACTLY what you’re making because the smell hit their house 45 minutes ago. And honestly? Country style ribs are one of the most underrated things you can throw in a smoker. They’re meaty, flavorful, affordable, and practically impossible to eat politely. Which usually means they’re delicious. Add in some perfectly seasoned Wisconsin potatoes and suddenly you’ve got yourself a full backyard feast without needing seventeen side dishes and a therapy session afterward. Simple food. Big smoke flavor. Midwest happiness.
Smoked Supper Ingredients For the Ribs
Directions Step 1: Fire Up the Smoker Preheat your Pit Boss vertical smoker to 250 degrees. This is also a good time to dramatically announce: “We’re smoking supper tonight.” Even if nobody asked. Step 2: Prep the Potatoes Coat the Wisconsin potatoes in cooking oil. Then season both sides generously with:
These babies are going into the smoker to soak up all that glorious smoky goodness while turning beautifully tender inside. Step 3: Make the Rib Rub In a bowl, mix together:
Sprinkle the rub generously over the country style ribs. And by “generously,” we mean don’t lightly dust them like you’re seasoning a cucumber salad at a spa retreat. Coat those beauties properly. The brown sugar helps build incredible caramelization while the seasoning locks in that classic Midwest Grill’n flavor. Step 4: Smoke Everything Place the ribs and potatoes into the smoker. Smoke:
During this time, your backyard will begin smelling like a championship BBQ competition mixed with pure happiness. This is also the stage where random family members suddenly become “helpers” despite disappearing during cleanup every other day. Step 5: Sauce It Up Once the ribs are nearly done, glaze them with spicy BBQ sauce. Let that sauce cook onto the ribs for the final few minutes until it becomes sticky, smoky, shiny perfection. This is the moment where self-control completely disappears. You’ll absolutely tell yourself: “I’m only having one.” Narrator voice: They did not only have one.
Serving Suggestions Serve these smoky ribs alongside the Wisconsin potatoes fresh off the smoker. Optional additions:
Midwest Grill’n Pro Tip
Country style ribs are one of the best “bang for your buck” meats on the smoker. They cook faster than larger cuts, stay juicy, absorb smoke beautifully, and don’t require a PhD in BBQ science to make them taste incredible. Plus, smoked potatoes might secretly be one of the greatest side dishes ever invented. Crispy skins, fluffy centers, smoky flavor… absolute backyard magic. So fire up that Pit Boss, grab the sauce bottle, and make supper the smoky Midwest way. You know dessert is going to be dangerous when it starts with a cast iron skillet and ends with people scraping the pan like raccoons behind a bakery dumpster.
Expect random people leaning over the fence asking weirdly specific questions like: “So… uh… what temperature you running that at?” The best part is this recipe is ridiculously easy. No fancy baking skills required. No complicated steps. No tiny parsley garnish nonsense. Just real Midwest dessert energy cooked right on the Pit Boss. Because honestly… if your grill can cook dinner, it can absolutely cook dessert too.
Cherry Crisp Ingredients
Directions Step 1: Fire Up the Pit Boss Preheat your Pit Boss grill to 350 degrees. This is the part where you stand proudly beside the grill holding tongs even though tongs are completely unnecessary for dessert. It’s about confidence. Step 2: Build the Cherry Madness Grab a cast iron skillet and spread the cherry pie filling across the bottom. Now toss on:
The chocolate melts down into the cherries while the marshmallows puff up into gooey little pockets of happiness. This is not a “light dessert.” This is a “cancel your diet until Monday” dessert. Step 3: Make the Crisp Topping In a mixing bowl combine:
Mix everything together until crumbly. You’re looking for that perfect buttery crumble texture where you immediately want to “taste test” twelve spoonfuls for quality control purposes. Totally normal. Very scientific. Step 4: Top It Off Sprinkle the oatmeal mixture over the top of the cherry mixture. Do not pack it down. Let it stay loose and crumbly so it gets beautifully golden and crisp on the grill. If a little butter accidentally drizzles into the corners of the skillet? Congratulations. You’ve unlocked flavor. Step 5: Grill Time Place the skillet onto the Pit Boss and cook for about 30 minutes. You’ll know it’s ready when:
“Is it done yet?” No. Go away.
Serving Suggestions This Cherry Crisp is unbelievable right off the grill, but if you really want to make people lose their minds:
Midwest Grill’n Pro Tip
Cast iron desserts on the grill are wildly underrated. Everybody expects burgers, ribs, and steaks from a Pit Boss… but when you roll out a bubbling skillet full of smoky cherry crisp loaded with chocolate and marshmallows? Game over. Backyard legend status achieved. And if somebody asks for the recipe afterward, you know you nailed it. The Cocktail That Belongs Next to Every Grill
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
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. |
RecipesInternationally recognized and self-proclaimed "Grillologists," Mad Dog & Merrill®, entertain and educate thousands of backyard enthusiasts every year with the finer points of grilling on America’s Favorite Grill’n Show. They want nothing more than to make everyone a better griller and have a ton of fun doing it! 
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