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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.
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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.
These Smoked Pork Patties bring together savory pork, crunchy salt and vinegar chips, smoky BBQ flavor, Cajun seasoning, and just enough green olive bite to make people stop mid-chew and say: “Wait… what’s in these?!” They are smoky, juicy, crispy on the outside, and loaded with bold flavor that feels tailor-made for a weekend around the grill with good friends, cold drinks, and absolutely no rush to be anywhere else. Even better? They are simple enough that you do not need to overthink them. Mix. Form. Smoke. Eat. Repeat until someone starts guarding the platter like a raccoon protecting shiny objects. Let’s get into it.
Smoked Pork Patties Ingredients
Directions Step 1: Mix the Patties In a large mixing bowl, combine:
The chips add a tangy salty crunch while the olives bring a briny punch that works surprisingly well with smoked pork. It sounds a little chaotic. Because it is. Deliciously chaotic. Step 2: Form the Patties Shape the mixture into thick patties. Do not make them too thin or they can dry out during smoking. Thick patties help keep everything juicy while building a great smoky crust. Step 3: Sauce and Coat Brush BBQ sauce generously onto both sides of each patty. Next, coat the patties in panko breadcrumbs. This creates an incredible outer texture once the smoker works its magic.
What Makes These So Good? The combination is weird enough to raise eyebrows and good enough to disappear fast. You get:
Basically the backyard BBQ equivalent of controlled chaos. Serving Ideas These patties are awesome:
And honestly? We support your poor decisions here. Final Thoughts This recipe feels exactly like Midwest Grill’n should feel: A little unexpected. A little messy. Full of flavor. Fun to make. Even more fun to eat. That is the beauty of backyard cooking. Sometimes the strange ideas become the recipes people ask for over and over again. Fire up the smoker, grab the charcoal pellets, and give these Smoked Pork Patties a shot. Worst case scenario? You accidentally make something everyone demands at every cookout moving forward. Tough break. 😎
Pit Boss Grills Presents Mad Dog & Merrill Midwest Grill'n — where the recipes are smoky, the ideas are questionable, and dinner somehow still works out anyway. 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. The Bean Recipe That Steals the Whole Cookout
This recipe is what happens when baked beans get invited to a full backyard smoke party. Brown sugar. Molasses. BBQ sauce. Worcestershire. Ground pork. Caramelized onions. And a little smoky Pit Boss magic. The beans slowly absorb that wood-fired flavor while the sugars caramelize and the pork adds rich, savory depth. By the time they’re done, these beans aren’t a side dish anymore. They’re a barbecue event. Why Beans Love the Smoker Beans are one of the most underrated foods to cook on a smoker. They absorb smoke flavor beautifully, and because they cook slowly, all the ingredients have time to blend together into one big pot of backyard goodness. The longer they sit in the smoker, the deeper the flavor gets. Add pork and caramelized onions, and suddenly those humble baked beans become something that tastes like they came straight from a championship barbecue pit.
Ingredients Baked beans 3 cups diced onions 3 tablespoons cooking oil 3 pounds ground pork 1 cup brown sugar ½ cup molasses 1 cup hickory BBQ sauce 2 tablespoons hot sauce ¼ cup Worcestershire sauce ¼ cup Dijon mustard 1 cup Da Works seasoning blend 1 teaspoon ancho pepper 1 teaspoon cumin Ingredient Breakdown Ground Pork Ground pork adds richness and savory depth that balances the sweetness of the beans. Molasses Molasses brings deep smoky sweetness that defines classic barbecue beans. Hickory BBQ Sauce This reinforces the smoky flavor and thickens the sauce. Worcestershire Sauce A little Worcestershire adds umami and complexity. Ancho Pepper & Cumin These spices add warm earthy flavor without overpowering the dish. How to Make Smoked BBQ Beans
Grill Tips • Let the beans cook uncovered so the sauce thickens. • Stir occasionally during the final heating stage. • Hickory wood works especially well with this recipe. Serving Ideas These beans are incredible with: • smoked brisket • pulled pork • grilled sausages • barbecue ribs Or honestly, just grab a bowl and a spoon. Final Thoughts from the Grill Barbecue beans are supposed to be bold, smoky, and a little messy.
These Pit Boss smoked beans deliver all of that and more. Just don’t be surprised when people skip the meat and go straight for the beans. |
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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