Why You’ll Love It This isn’t your everyday cabbage recipe. It’s loaded with:
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Pro Grill’n Tips 🔥 Turn up the heat: Add extra jalapeños if you like it fiery. 🔥 Make it a meal: Spoon into tortillas and top with grilled chicken or steak. 🔥 Switch the cheese: Pepper Jack works great if you want more spice. 🔥 Keep it colorful: The mix of red, green, and orange makes this dish look as good as it tastes. The Final Bite
This Southwestern Style Cabbage recipe proves that cabbage doesn’t have to be boring. It’s smoky, cheesy, spicy, and tangy — the perfect sidekick (or star) of your next cookout. So grab a head of cabbage, fire up the Pit Boss, and let Mad Dog & Merrill® bring the Southwest to your backyard. 🌵🔥
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Ingredients
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Pro Grill’n Tips 🔥 Make it ahead: This topping reheats beautifully, so make an extra batch and stash it in the fridge. 🔥 Get creative: Try it on hot dogs, pulled pork sandwiches, or even baked potatoes. 🔥 Pick your beer: A malty lager makes the kraut sweet and rich, while a hoppy IPA adds bite. 🔥 Sauce it up: Da Works Brat Sauce is the closer — don’t be shy with it. The Final Bite
This isn’t your grandma’s sauerkraut. It’s bold, it’s melty, it’s smoky, and it’s the perfect partner for Homemade Brat Patties (or anything that comes off the grill). One taste and you’ll never go back to plain kraut again. So grab a jar, fire up the Pit Boss, and let Mad Dog & Merrill® show you how sauerkraut can become the star of your next backyard cookout.
Why Brat Patties Instead of Brats? Sure, traditional brats are great, but patties have a few tricks up their sleeve:
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Sauerkraut Topping The tangy bite of kraut is the secret weapon that takes these brat patties from “oh that’s good” to “where has this been all my life?” Here’s our go-to kraut topper:
Pro Grill’n Tips
Final Bite If you’re looking to shake up your grilling routine, Homemade Brat Patties are the answer. They’re bold, juicy, and packed with flavor — perfect for game day, tailgates, or any night you’re craving something Midwest and mouthwatering. Mad Dog & Merrill® say: ditch the casings, grab the griddle, and let the brat burgers change your life. 👉 Want more recipes like this? Join the Grill’n Club for exclusive e-books, tips, and behind-the-scenes fun from the Midwest Grill’n crew.
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 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.
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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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