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Ingredients 3 C Red Potatoes (Boiled) ¼ C Olive Oil ½ t Pepper 1 t Sea Salt 1 t Pure Italian Premium Seasoning/Rub Bacon Directions Boil Potatoes Mix whole potatoes in a bowl with oil, pepper, salt and Italian Seasoning. Wrap each potato with bacon. Grill 8-10 minutes or until bacon is crisp over Medium Heat. Dipping SauceIngredients 8 oz sour cream 1 T hot sauce Directions Mix sour cream and hot sauce together. Dip potatoes in dipping sauce.
Bacon Wrapped Potatoes is a Mad Dog & Merrill® Original Recipe from Episode Twenty Seven of the 2020 Season of the Midwest Grill'n Show. Watch "Spud Bowl" for this great recipe from America's Favorite Grill'n Show and More! Episode recipes include Bacon Wrapped Potatoes, Spudza Bowls, Southwest Twice Baked Potatoes, Yukon Gold Potatoes, Indian Mashed Potato Sandwich and Potato Reubens. Download the E-Book by visiting the Mad Dog & Merrill Online Store or become a Lifetime Member of the Mad Dog & Merrill® Grill'n Club to gain FREE access to all episode E-Books.
Mad Dog & Merrill® only endorse the highest quality of products and services. What kind of grills do Mad Dog & Merrill® use? Our favorite grills include Pit Boss Pellet Grills, Profire Grills, Phoenix Grills and MHP Outdoor Grills. Where can the products used on the Midwest Grill'n show be found? Cherry De-Lite from Country Ovens, Sun Drop Soda, Awesome Shrimp and Wisconsin Potatoes. Help us thank our sponsors by patronizing their local business. Oneida Nation and Oneida Market, and Lashbro Visual Communications.
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Ingredients 3 C Water 3 C rice 3 C cut up sausages 1 Tbsp Creole Seasoning 1 tsp Hot Sauce 1 tsp Cumin 1 sprig each Fresh Oregano and Thyme 3 C red beans 1 C each chopped celery, peppers and onions 3 C Awesome Shrimp 3 C Little Smokies 1/4 C Lemon juice 1/4 C Oil 1 Tbsp Garlic 1 Tbsp Worcestershire Sauce 1 Tbsp Tabasco 2 Tbsp Mad Dog & Merrill's Gramma Hazel's Signature Seasoning Directions Mix in big pot: water, rice, sausages, Creole seasoning, hot sauce, cumin, oregano and thyme. Put on grill. Let simmer until rice is tender. Mix together beans, celery, peppers, onions, shrimp, little smokies, lemon juice, oil, garlic, Worcestershire, Tabasco and Gramma Hazel's. Place on Grill mat. Sautee until vegetables are tender. Mix rice and beans together.
Beans and Rice is a Mad Dog & Merrill® Original Recipe from Episode Twenty Six of the 2020 Season of the Midwest Grill'n Show. Watch "Halloween Special" for this great recipe from America's Favorite Grill'n Show and More! Episode recipes include Beans and Rice, Black Angus Flank Steak, Lamb Steak and Side Car. Download the E-Book by visiting the Mad Dog & Merrill Online Store or become a Lifetime Member of the Mad Dog & Merrill® Grill'n Club to gain FREE access to all episode E-Books.
Mad Dog & Merrill® only endorse the highest quality of products and services. What kind of grills do Mad Dog & Merrill® use? Our favorite grills include Pit Boss Pellet Grills, Profire Grills, Phoenix Grills and MHP Outdoor Grills. Where can the products used on the Midwest Grill'n show be found? Cherry De-Lite from Country Ovens, Sun Drop Soda, Awesome Shrimp and Wisconsin Potatoes. Help us thank our sponsors by patronizing their local business. Oneida Nation and Oneida Market, and Lashbro Visual Communications.
Ingredients Bone in Skin on Chicken Thighs 3 cups Chicken Stock ¼ cup Apple Juice Squeeze of Lemon 1 teaspoon Worchester sauce 1 Tablespoon Garlic Pepper Premium Seasoning/Rub 8 mini red Habaneros 5 Carrots 20 small Yukon Gold Wisconsin Potatoes 1 onion Directions Par Cook Chicken Thighs In a large cast iron skillet pour in your chicken stock and apple juice. Squeeze one lemon into the skillet. Measure out your Worchester sauce and seasoning, a put them into the skillet as well. Place the chicken thighs into the mixture Flesh Side Down/ Meat side down Place on a good hot heat and boil for 15-20 minutes. Take the chicken and habanero’s out of the skillet. One the chicken reaches 120-140 degrees place onto the grill in a skin side down lower heat to simmer. Peal and slice 5 large carrots. Peal and chop one onion. Add in onions, carrots, and potatoes to the skillet and turn the heat down to low. Slow cook chicken in low heat
Chicken Thighs with Veggies is a Mad Dog & Merrill® Original Recipe from Episode Twenty Five of the 2020 Season of the Midwest Grill'n Show. Watch "Smothered Italians" for this great recipe from America's Favorite Grill'n Show and More! Episode recipes include Chicken Thighs with Veggies, Smothered Italian Sausage and Zesty Italian Sauce. Download the E-Book by visiting the Mad Dog & Merrill Online Store or become a Lifetime Member of the Mad Dog & Merrill® Grill'n Club to gain FREE access to all episode E-Books.
Mad Dog & Merrill® only endorse the highest quality of products and services. What kind of grills do Mad Dog & Merrill® use? Our favorite grills include Pit Boss Pellet Grills, Profire Grills, Phoenix Grills and MHP Outdoor Grills. Where can the products used on the Midwest Grill'n show be found? Cherry De-Lite from Country Ovens, Sun Drop Soda, Awesome Shrimp and Wisconsin Potatoes. Help us thank our sponsors by patronizing their local business. Oneida Nation and Oneida Market, and Lashbro Visual Communications.
Ingredients 1 Teaspoon Sunflower Oil ½ Red Onion ½ cup Garlic ½ Green Pepper 1 tablespoon Red Pepper Flakes Directions In a sauce pan drizzle in your sunflower oil. Dice up your red onion, garlic, and green pepper. Place these vegetables along with red pepper flakes into the pan and lightly Sautee. Mushroom SauceIngredients ¼ Cup White Wine ½ Cup butter 1 tablespoon of Jarred Garlic 4 garlic Gloves Squeeze of Lemon 6 stalks of fresh basil 16 ounces Sliced Mushrooms 8 ounces Heavy Cream 1 teaspoon Citrus Twist Premium Seasoning/Rub 3 Dashes of Tabasco Sauce Directions In a Dutch oven pour in your white wine. Add in your stick of butter, jarred garlic, and garlic cloves. Squeeze in a lemon and drop the whole thing into the mixture. Place 6 stalks of basil and 8 ounces of mushrooms. Pour in 8 ounces of heavy cream and the last of the mushrooms on top of the heavy cream. Sprinkle on your citrus twist and your tobacco sauce. Add the lid onto the oven and place onto grill.
Sautéed Onions and Peppers is a Mad Dog & Merrill® Original Recipe from Episode Twenty Four of the 2020 Season of the Midwest Grill'n Show. Watch "Sangria" for this great recipe from America's Favorite Grill'n Show and More! Episode recipes include Sautéed Onions and Peppers, Mushroom Sauce, Cedar Plank Tenderloin, Bean Burgers and Sangria Drinks. Download the E-Book by visiting the Mad Dog & Merrill Online Store or become a Lifetime Member of the Mad Dog & Merrill® Grill'n Club to gain FREE access to all episode E-Books.
Mad Dog & Merrill® only endorse the highest quality of products and services. What kind of grills do Mad Dog & Merrill® use? Our favorite grills include Pit Boss Pellet Grills, Profire Grills, Phoenix Grills and MHP Outdoor Grills. Where can the products used on the Midwest Grill'n show be found? Cherry De-Lite from Country Ovens, Sun Drop Soda, Awesome Shrimp and Wisconsin Potatoes. Help us thank our sponsors by patronizing their local business. Oneida Nation and Oneida Market, and Lashbro Visual Communications.
Ingredients Large Squash 1 Tablespoon Maple Syrup 1 Cup Pinto Beans 1 Cup Red Beans 1 Cup Dehydrated Corn 1 Onion 1 Pepper ½ pound cheese Directions Grill squash for an hour and a half, high heat, in water. Scoop the inside of the squash into a large mixing bowl. Mash the squash in with a tablespoon of Maple syrup. Remove the squash from the bowl and ladle it into a cast iron skillet. Push down the mashed squash around the entire bottom of the skillet. Place Pinto beans and red beans evenly around the entire surface. Cook dehydrated corn, simmer on low heat until tender. Place your dehydrated corn over the beans. Cut up your onion and pepper into rings, place onto stove and sauté them. Place your onions and peppers over the top of your dehydrated corn. Drizzle maple syrup over the top of your onions and peppers in the skillet. Over the top of all the ingredients sprinkle your shredded up cheese. Place on grill.
Grilled Gratin is a Mad Dog & Merrill® Original Recipe from Episode Twenty Three of the 2020 Season of the Midwest Grill'n Show. Watch "Oneida" for this great recipe from America's Favorite Grill'n Show and More! Episode recipes include Grilled Gratin, Buffalo Ribeye Steak, Ribeye Rub, Polenta and Apple Dessert. Download the E-Book by visiting the Mad Dog & Merrill Online Store or become a Lifetime Member of the Mad Dog & Merrill® Grill'n Club to gain FREE access to all episode E-Books.
Mad Dog & Merrill® only endorse the highest quality of products and services. What kind of grills do Mad Dog & Merrill® use? Our favorite grills include Pit Boss Pellet Grills, Profire Grills, Phoenix Grills and MHP Outdoor Grills. Where can the products used on the Midwest Grill'n show be found? Cherry De-Lite from Country Ovens, Sun Drop Soda, Awesome Shrimp and Wisconsin Potatoes. Help us thank our sponsors by patronizing their local business. Oneida Nation and Oneida Market, and Lashbro Visual Communications.
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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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