This drink brings together cherry juice, cranberry juice, rum, and sparkling seltzer water for a smooth summer cocktail that feels perfect for cookouts, patio nights, cabin weekends, tailgates, or sitting around a firepit telling stories that get less accurate every time they are repeated. Simple ingredients. Big flavor. No bartender certification required. That is our kind of recipe. Cherry Cranberry Rum Drink Ingredients
Directions Step 1: Add Ice Fill a glass with ice cubes. And by “fill,” we mean enough ice to make the drink cold and refreshing — not three lonely cubes floating around looking lost. Step 2: Add the Ingredients Pour into the glass:
Mix thoroughly. That is it. No shaking. No muddling. No tiny herbs balanced on top while somebody says “notes of citrus.” This is Midwest Grill’n. We are here to relax.
Flavor ProfileThis drink hits a perfect balance:
Especially anything spicy, salty, or BBQ-loaded. Make It Your Own Want to customize it a little? Try:
We have all been there. Perfect Pairings
And naturally: A Pit Boss smoker rolling in the background makes everything taste better somehow. Science probably. Final Thoughts The best summer drinks are not complicated. They are cold. Refreshing. Easy to make. And somehow taste even better outside near a grill. This Cherry Cranberry Rum Drink checks every box. Whether you are hosting a backyard cookout, relaxing at the cabin, or hanging around the smoker waiting for dinner, this cocktail fits right in with the Midwest Grill’n lifestyle. Simple recipes. Good company. Smoke in the air. And drinks cold enough to survive summer. Pit Boss Grills Presents Mad Dog & Merrill Midwest Grill'n — where the cocktails are cold, the grill stays hot, and somebody is absolutely forgetting where they set their drink down.
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Some recipes have fancy names. This recipe tells you exactly what is happening immediately. Meat. N. Taters. Honestly, that kind of transparency deserves respect.
And then — because apparently we still believed restraint was optional — everything gets finished with a garlicky balsamic drizzle that ties the entire dish together. This is not delicate food. This is “grab a plate and stand near the griddle eating directly out of it while pretending you are helping” food. And honestly? Those are usually the best recipes. Meat N Taters Ingredients Griddle Mix
Garlic Balsamic Finish
Directions Step 1: Prep the Vegetables Dice the potatoes into bite-sized pieces. Cut the corn into smaller chunks and dice:
Place all vegetables into a large bowl. Add:
Already smells good. Dangerous start.
Time for the Griddle Step 2: Brown the Vegetables Place the vegetable mixture onto a hot griddle. Cook until:
You want the vegetables mostly cooked before adding the shrimp. This is where the magic starts happening — sizzling potatoes, smoky veggies, buttery corn, and everybody suddenly wandering suspiciously close to the cooking area. Step 3: Add the Awesome Shrimp Place the Awesome Shrimp directly onto the griddle. Cook a few minutes per side until:
Rubbery shrimp makes everybody upsetti spaghetti. Step 4: Mix Everything Together Once the shrimp are cooked, combine them with the vegetables right on the griddle. Let everything cook together for another minute or two so the flavors combine beautifully. At this point, people will begin “sampling.” Guard the spatula accordingly. Garlic Balsamic Finish Step 5: Make the Sauce In a small bowl, combine:
Then generously slosh it over the Meat N Taters mixture. Yes. “Slosh” is the correct technical cooking term here. The balsamic adds tangy richness while the garlic ties the entire dish together with bold flavor. Why This Recipe Works So Well
Serving Ideas Serve Meat N Taters:
Add Cajun seasoning or hot sauce. Want extra Midwest points? Serve it directly from the griddle while everyone stands around pretending they are not going back for thirds. Final Thoughts Meat N Taters is Midwest Grill’n comfort food at its finest. Simple ingredients. Big portions. Smoky flavor. Minimal fuss. Maximum happiness. The combination of crispy potatoes, vegetables, shrimp, and garlicky balsamic goodness creates the kind of meal people remember long after the grill cools down. This is backyard cooking exactly how it should be: Fun, flavorful, slightly chaotic, and impossible to stop eating. Pit Boss Grills Presents Mad Dog & Merrill Midwest Grill'n — where the griddle stays hot, the shrimp disappear mysteriously fast, and nobody has ever made “just a small plate.”
There are some recipes that instantly feel like summer in the Midwest. This is one of them. Big pork steaks. Sweet heat rub. Smoke rolling through the backyard. A tangy vinegar dipping sauce powerful enough to wake up your taste buds and maybe clear your sinuses at the same time. Monroe County Pork Steak is backyard BBQ simplicity at its absolute finest. The pork gets coated in a sweet-and-savory rub featuring Grill’n Magic and brown sugar, then slowly cooked until juicy and tender. But the real wildcard here? The dipping sauce. Butter. Vinegar. Brown sugar. Cayenne. Garlic. It sounds aggressive. Because it is. And somehow it works ridiculously well.
This recipe has old-school BBQ energy written all over it. The kind of meal where paper towels become napkins, people hover near the grill “just checking,” and somebody absolutely ruins their shirt before dinner even starts. That is how you know it is going to be good. Monroe County Pork Steak Ingredients Pork Steak
Dipping Sauce
Directions Step 1: Make the Rub In a small bowl, combine:
Time to Grill Grill Instructions
You are looking for:
Make the Dipping Sauce
Stir thoroughly until combined. The result is tangy, spicy, savory, buttery madness in sauce form. This is not a “light hint of flavor” kind of sauce. This sauce arrives loudly and with confidence. Serving Suggestions Serve the pork steak:
An ice-cold Sun Drop never hurts. Why Pork Steak Deserves More Respect
Final Thoughts Monroe County Pork Steak is exactly the kind of recipe Midwest Grill’n was built for. Simple ingredients. Big flavor. A little heat. A little mess. And a whole lot of backyard BBQ happiness. The sweet rub paired with the bold vinegar dipping sauce creates a flavor combination that keeps people coming back for “just one more bite” approximately six times. Fire up the grill, grab the pork steak, and make sure you have extra sauce ready. Trust us on that part. Pit Boss Grills Presents Mad Dog & Merrill Midwest Grill'n — where the smoke rolls heavy, the sauce bites back, and dinner is never boring.
Some recipes are elegant. This recipe shows up hungry. Merrill’s Potato Wedgies & Pork Steak is the kind of meal that belongs beside a smoker, next to a cooler, with somebody yelling “flip those things!” from a lawn chair they have no intention of leaving.
Merrill’s Potato Wedgies & Pork Steak Ingredients
Directions Step 1: Prep the Potatoes Cut the pre-cooked Wisconsin potatoes into wedges. Try to keep them relatively even in size so they cook consistently on the grill. Not every wedge has to be perfect though. We are grilling, not auditioning for a potato beauty pageant. Step 2: Coat the Wedgies Place the potato wedges into a large mixing bowl. Add:
The olive oil helps crisp everything up while the Italian dressing adds extra flavor and keeps the potatoes from drying out. Step 3: Add the Cajun Seasoning Sprinkle Cajun seasoning over the potatoes and toss again until evenly coated. This adds:
And somebody always does.
Time to Grill Grill Instructions
The potatoes should develop:
This is the kind of meal where the smell alone starts attracting neighbors like raccoons near a campground dumpster. Why Wisconsin Potatoes Work So Well Wisconsin potatoes are built for grilling. They hold texture beautifully while still getting soft and fluffy inside, making them perfect for wedges, foil packets, skillet meals, and smoked side dishes. Combined with Cajun seasoning and smoky grill flavor, these potato wedgies become dangerously snackable. Translation: You are absolutely eating several directly off the tray before dinner. Serving Ideas
Final Thoughts Merrill’s Potato Wedgies & Pork Steak proves once again that some of the best grilling recipes are the simplest ones. A few good ingredients. A little seasoning. Smoke rolling through the backyard. And enough crispy potatoes to make everyone suddenly start “sampling” before dinner. That is Midwest Grill’n. Relaxed. Flavor-packed. A little messy. And always worth firing up the grill for. Pit Boss Grills Presents Mad Dog & Merrill Midwest Grill'n — where the potatoes are crispy, the pork steaks are smoky, and nobody leaves hungry.
That is the atmosphere we are going for here. These Beer-Soaked Smoked Brats are simple, ridiculously flavorful, and exactly the kind of recipe that belongs at tailgates, backyard cookouts, cabin weekends, and late-night summer hangs around the smoker. No complicated prep. No culinary gymnastics. Just smoky brat perfection. Let’s fire it up. Beer-Soaked Smoked Brats Ingredients
Sometimes the best recipes know when to stop adding ingredients and let the smoker do the heavy lifting. Directions Step 1: Prep the Brats Using a wooden skewer, poke each brat:
And yes, somebody always pokes too aggressively and creates brat confetti. Stay focused out there. Step 2: Beer Soak Overnight Place the brats into a container or large resealable bag. Pour your beer of choice over the brats until fully covered. Refrigerate overnight. The beer adds flavor, tenderness, and just enough backyard BBQ magic to make people ask what you did differently.
Time to Smoke Vertical Smoker Instructions
You are looking for:
Choosing Your Beer Honestly? Most beers work. Some favorites include:
Just maybe avoid anything flavored like birthday cake or mango marshmallow unicorn surprise IPA. We are grilling brats, not conducting a science experiment. Serving Ideas These smoked brats are incredible:
Want to go full Midwest mode? Add cheese curds and a pasta salad that has existed at every family gathering since 1997. Why Smoking Brats Works So Well
Final Thoughts This recipe is proof that great BBQ does not need to be complicated. A few fresh brats, a little beer, good smoke, and some patience can turn an ordinary cookout into the kind of meal people talk about all weekend. That is the beauty of Midwest Grill’n. Simple food. Good company. Smoke in the air. And at least one guy insisting he “knows a better way” while eating three of them. Fire up the smoker and give these Beer-Soaked Smoked Brats a shot.
Your backyard just became everybody’s favorite place to be. Pit Boss Grills Presents Mad Dog & Merrill Midwest Grill'n — where the smoke is rolling, the beer is cold, and the brat count somehow never matches the original package. |
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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