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When shrimp hits the griddle, you know good things are about to happen. And when that shrimp is Awesome Shrimp seasoned with smoky peppers, zesty lime, and a little bacon magic? Well, that’s not just dinner—that’s a full-on flavor fiesta.
🔥 Seasonings That Pop This recipe layers flavor like a good campfire story:
🥓 The Bacon Factor Here’s where things get wild. Before the shrimp even touches the griddle, we crisp up a full pound of bacon. That gives you two wins: crispy bacon to snack on (try to save some for the plate!) and a perfect ¼ cup of bacon grease to fry your shrimp in. It’s smoky, it’s savory, and it’s the flavor base that ties the whole dish together.
🔪 The Recipe Ingredients:
🌮 Why We Love It Shrimp recipes don’t get much better than this—bold spices, sizzling bacon, and the unbeatable flavor of Awesome Shrimp grilled to perfection on a Pit Boss. It’s fast, it’s fiery, and it’s guaranteed to make you the hero of your backyard feast. Serve it with tortillas, pile it over rice, or just grab a fork and dig in. Either way, it’s a recipe that lives up to its name: Awesome
🍋🍒 Bonus Recipe: Sweet & Zesty Shrimp with Sun Drop & Cranberries If you’re looking for a twist on the bold, smoky flavors of Southwestern Spicy Shrimp, try this Midwest-inspired version. We’re swapping some of the dry heat for a glaze made with Sun Drop soda and tart Wisconsin cranberries. The result? Shrimp that’s still got a kick, but with a sweet, citrusy balance and a glossy, crave-worthy finish. Ingredients:
Why We Love This Twist
The original recipe is bold, smoky, and fiery. This alternate version leans bright and tangy—still packed with flavor, but with a Midwest twist thanks to cranberries and the unmistakable citrus fizz of Sun Drop. It’s proof that shrimp can go Southwestern or Northern and still come out deliciously Awesome
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Few things say “Midwest tradition” like a plate of fresh walleye, sizzling on the griddle. Whether you reeled it in yourself from a quiet northern lake or picked it up from the local fish market, walleye is the kind of catch that brings people together. This recipe takes that classic shore lunch flavor and gives it the Midwest Grill’n treatment—crispy, smoky, and cooked outdoors where it belongs.
And when that walleye finally makes it to the grill? That’s the victory lap. 🔥 Why the Griddle? Cooking on a Pit Boss Grill with a griddle attachment takes walleye from “good fish fry” to “this belongs in a culinary hall of fame.” The hot, even surface crisps up the crust perfectly while sealing in the tender, flaky fish. Add in bacon grease, and suddenly you’ve got a golden sear with a smoky depth of flavor that makes every bite taste like it came straight from a lakeside supper club. 🔪 The Prep Work The dredge is simple but effective—crushed white corn mixed with garlic pepper, thyme, ancho pepper, and tarragon. It’s a crunchy, seasoned coating that clings to the fish and gives it that perfect pan-fried texture. And here’s a pro tip: slicing lemon wedges or finely crushing herbs is way easier when you’re working with a razor-sharp knife from Rebex Cutlery. Because nothing ruins the mood faster than mangling your garnish while everyone’s waiting for dinner.
🥘 The Recipe Ingredients:
🌲 Why We Love It Pan Fried Walleye isn’t just dinner—it’s tradition. It’s lakeside memories, tackle box stories, and the satisfaction of watching golden crust form while the air fills with the smell of sizzling bacon grease. And here’s the best part: recipes like this highlight how Wisconsin’s lakes are part of our agricultural tourism heritage. The Wisconsin Agricultural Tourism Association (WATA) celebrates all the ways people connect with our state’s resources, from picking apples in fall to wandering pumpkin patches in October to reeling in a fresh catch in summer. Cooking up walleye on the grill is just another Agventure waiting to happen.
😅 A Little Fisherman’s Humor Since this is all about walleye, here’s a good one for the dock: Q: Why don’t fish play basketball? A: Because they’re afraid of the net! …don’t worry, the walleye will forgive you for laughing as long as you cook them up crispy. ⚓ Midwest Grill’n Tip: Whether you caught it yourself or picked it up fresh, walleye deserves the royal treatment—crispy golden crust, a smoky sizzle on the Pit Boss, and shared with the people who make the memories matter. That’s the true taste of the Midwest.
Mac & cheese is already one of the greatest comfort foods ever invented—but take it outside, add smoky flavor from the grill, and suddenly you’ve got a dish worthy of the Midwest Grill’n crew. This Cheddar Mac & Cheese isn’t just creamy—it’s smoky, cheesy, and loaded with sweet onions and peppers for that extra kick. And because we like to have a little fun, we toss in Awesome Snack Stixx for bites of savory, meaty goodness.
A sharp knife from Rebex Cutlery makes quick work of onion rings, pepper slices, and bite-sized chunks of Awesome Snack Stixx. 🧀 The Recipe Ingredients:
🥘 Why We Love It This isn’t your grandma’s mac & cheese (though she’d definitely ask for seconds). The smoky flavor from the Pit Boss, the sharp bite of cheddar, the sweet peppers and onions, and the savory kick from Awesome Snack Stixx—it all comes together in one bubbling, gooey skillet of happiness. Serve it as a side, make it the star, or sneak bites straight off the griddle. Either way, you’ll be fighting for the last spoonful.
There’s nothing like a getaway to Hayward Lakes—a place where the sunsets stretch across endless pine trees, the lakes shimmer with possibility, and every trail or shoreline feels like it was made for memory-making. After a long day on the water, nothing hits the spot like gathering around a Pit Boss Grill, cast iron pan sizzling, and whipping up a recipe that’s as hearty as it is comforting. That’s exactly what we did on a recent stay in Hayward Lakes: grilled up a bubbling pan of Garlic Smashed Potatoes that combined rich flavor, smoky heat, and a whole lot of laughs. Because in Hayward, it’s never just a meal—it’s an experience.
🧀 A Cheesy Secret Ingredient Here’s where the recipe takes a fun twist: pimento cheese spread. That creamy, tangy, slightly spicy kick blends right in with the sour cream and butter, giving your potatoes a flavor profile you didn’t even know you were missing.
🥣 The Recipe Ingredients:
🌾 A Little Wild Rice History Wild rice isn’t just another grain—it’s part of the Midwest’s heritage. Known as manoomin to the Ojibwe people, it’s been hand-harvested in Minnesota lakes for generations. Nutty, earthy, and packed with flavor, wild rice turns an ordinary soup into a dish that feels like home. 🔥 The Grill’n Method Soup on the grill? You betcha. By simmering over a flame in a cast iron pot, you get a subtle smokiness that makes this classic even better. It’s hearty, creamy, and perfect for those cool nights when you want to gather the crew outside and keep the fire going.
🥣 The Recipe Ingredients:
Directions:
🎰 Shooting Star Flavors This recipe was filmed outdoors at Shooting Star Casino in Bagley, Minnesota—a place that knows how to combine entertainment with unforgettable flavors. Just like a casino floor is full of surprises, so is this soup: rich, creamy, smoky, and just a little bit wild.
🍲 Why We Love It
Creamy Wild Rice Soup is more than a recipe—it’s a Midwest memory in a bowl. From the heritage of wild rice to the way a cast iron pot holds heat on the grill, every spoonful tells a story. Add in the fun of cooking outdoors, and you’ve got a dish worthy of the Midwest Grill’n crew. |
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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