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There comes a point in every tailgate when you've eaten enough brats. Okay, that's probably not true. But there does come a point when you might want to put something on the Pit Boss griddle that isn't another burger, brat, or hot dog.
Shrimp Belongs at the Tailgate Shrimp might not be the first thing people picture when they think about tailgate food, but that's exactly why it's such a great addition. It cooks incredibly quickly. It loves high heat. It pairs with just about any sauce you throw at it. And on a big flat-top griddle, you can cook enough shrimp for a hungry group without messing around with skewers or worrying about smaller pieces falling through grill grates. For this recipe, we're using Awesome Shrimp and giving it a sweet-and-spicy treatment that works beautifully with the smoky, citrusy vegetables. It's a nice little break between brat number two and the inevitable plate of wings. Start With Green & Gold Griddled Vegetables This recipe is designed to work with our Green & Gold Griddled Vegetables, made with green bell pepper, yellow bell pepper, zucchini, fresh lemon and lime, and Gramma Hazel's Premium Seasoning. You can make the vegetables immediately before the shrimp and simply push them over to a cooler section of the griddle. Or make them ahead and add them back onto the griddle once your shrimp begins cooking. Either way, we're turning one recipe into two. Efficiency. We occasionally stumble into it.
Awesome Shrimp Tailgate Stir Fry Ingredients
Directions
The Sweet Heat Sauce This is where things get interesting. Orange sauce brings sweetness and bright citrus flavor, while habanero barbecue sauce brings the heat. Put them together and you've got a quick sweet-heat sauce that works beautifully with shrimp. The starting ratio is simple: ¼ cup orange sauce + 1 tablespoon habanero barbecue sauce. If you're cooking for people who think ketchup is spicy, you might want to ease into that habanero. If your tailgate crew enjoys some heat, add a little more. You are the captain of this spicy little shrimp ship. Proceed accordingly. Don't Overcook the Shrimp
balance the cooking times of several different ingredients. Instead, the shrimp gets the attention it deserves, and the vegetables join the party near the end. Garlic Goes In Later You may notice that we're not throwing the garlic onto the hot griddle at the beginning. There's a reason. Garlic can burn quickly on a medium-high griddle, and burnt garlic brings a bitter flavor that nobody invited to the tailgate. Let the shrimp start cooking first. Then add your minced garlic and give it a quick stir-fry before adding the vegetables and sauce. You'll get that fresh garlic flavor without leaving little charcoal garlic bits scattered across the Pit Boss. Turn It Into a Complete Meal You can absolutely serve this stir fry straight off the griddle with a fork and call it dinner. We support this decision.
You can also tuck the shrimp and vegetables into warm tortillas for an entirely different game-day situation. Shrimp stir-fry tacos? We have absolutely wandered off the original recipe. And we're completely comfortable with it. Perfect for Cooking on the Pit Boss Griddle This recipe shows exactly why a griddle is such a handy tool for tailgating. Everything happens on one cooking surface. The shrimp cooks quickly. The vegetables warm back up. The sauce gets tossed directly into everything. And when you're done, you've got a full sweet-and-spicy stir fry without carrying a wok into the parking lot. Because while we admire commitment to the culinary arts, there are limits. A Different Kind of Tailgate Food
Cook the shrimp. Add the garlic. Toss in those vegetables. Hit everything with the sauce. And get it off the griddle while the shrimp are still tender. That's it. Your tailgate officially has stir fry. Look at us getting fancy.
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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.”
When Backyard Grilling Meets Fresh Seafood
Salmon cooks quickly, absorbs seasoning beautifully, and pairs perfectly with bold sauces and rubs. This recipe takes advantage of all of that by combining teriyaki, garlic, and a bright ginger lime tea rub to create salmon that’s sweet, citrusy, slightly smoky, and incredibly satisfying. It’s the kind of dish that feels restaurant-quality but is easy enough to make on a weeknight. And when it comes off a hot Pit Boss griddle, it tastes like something special. Why Salmon Is One of the Best Fish for Grilling Salmon has several qualities that make it perfect for backyard cooking. First, it has natural oils that help keep the fish moist during cooking. Unlike leaner fish that can dry out quickly, salmon holds its texture and stays flaky and tender. Second, salmon has enough structure to handle the grill without falling apart. And finally, salmon pairs incredibly well with sweet, savory, and citrus flavors — which makes the ginger lime tea rub the perfect companion. When the sugars in the rub meet the heat of the griddle, they caramelize slightly and form a flavorful glaze on the outside of the fish. That combination of caramelized seasoning and tender salmon is what makes this recipe stand out.
Ingredients Salmon filet ½ cup teriyaki sauce ¼ cup garlic Ginger Lime Tea Rub 3 oz ginger lime tea 3 oz Jamaican Oof Da seasoning 1 cup brown sugar Mix all rub ingredients together thoroughly before using. Ingredient Breakdown Salmon Filet Fresh salmon works best, but high-quality frozen salmon can also work well if thawed properly. Look for filets that are bright in color and firm to the touch. Teriyaki Sauce Teriyaki adds sweetness and umami, creating a flavorful base marinade that complements the salmon beautifully. Garlic Garlic deepens the flavor of the marinade and adds a bold aroma. Ginger Lime Tea The tea adds bright citrus and subtle ginger notes that make the rub feel fresh and lively. Brown Sugar Brown sugar caramelizes slightly during cooking, creating a light glaze that coats the salmon. Preparing the Salmon Start by placing the salmon filet on a tray or shallow pan. Pour the teriyaki sauce and garlic evenly over the fish. Wrap the salmon and allow it to sit for a short time so the flavors begin to absorb. This quick marinade gives the fish a base layer of flavor before the rub is added. After the fish has rested, coat it generously with the Ginger Lime Tea Rub. Press the seasoning gently into the surface of the fish so it sticks evenly. Cooking the Salmon on the Pit Boss
Backyard Grilling Tips Use a Flat Surface A griddle or flat-top makes cooking fish easier because delicate filets won’t stick to grill grates. Keep the Heat Moderate High heat can burn the sugar in the rub before the fish finishes cooking. Don’t Overcook Salmon continues cooking slightly after it leaves the grill, so remove it just before it looks completely done.
Serving Ideas Ginger Lime Tea Rub Salmon pairs beautifully with: • grilled asparagus • smoked vegetables • citrus rice • grilled pineapple • fresh summer salads It’s also excellent served in tacos or over rice bowls. Variations to Try Once you’ve made this recipe once, try experimenting with different finishing touches. Great additions include: • fresh lime zest • sesame seeds • chopped cilantro • a drizzle of honey • a splash of soy sauce Each variation brings a slightly different personality to the dish. Final Thoughts from the Grill Salmon might not be the first thing people think about when they fire up the grill. But once you try it with bold seasoning and a hot Pit Boss griddle, it quickly becomes a backyard favorite. The combination of teriyaki, garlic, and ginger lime rub creates a dish that’s bright, balanced, and packed with flavor. And the best part? It cooks faster than almost anything else on the grill. Which means dinner gets on the table quicker — and you get back to enjoying the backyard.
And while the shrimp are smoking? That’s when Awesome Snack Stixx do what they do best — keep everyone happy until it’s time to eat. Why This Shrimp Method Works So Well Shrimp are fast. Smokers are patient. At a lower temperature, the shrimp gently take on smoke without drying out, while the cherry mist adds a light sweetness and shine that makes them look as good as they taste. It’s simple. It’s intentional. And it lets the shrimp stay the star.
What You’ll Need The Shrimp
While You Wait
How to Smoke Awesome Shrimp the Right Way
What Comes Off the Smoker
The Snack Stixx Strategy (Very Important) While the shrimp are smoking low and slow, people will hover. That’s just science. This is when Awesome Snack Stixx earn their keep:
Midwest Grill’n Truth
If your shrimp are smoking and nobody’s snacking, something’s wrong. This recipe is calm, confident, and perfect for when you want to let the smoker do the work while the crowd enjoys the moment. Awesome Shrimp on the smoker. Awesome Snack Stixx on the table. That’s how grill days stay smooth.
And THAT… is the spirit of Midwest Grill’n. We don’t stop to think. We fire up the Pit Boss and see what happens. This pizza is bold. It’s confusing. It’s the culinary equivalent of seeing a guy ice fishing shirtless at -3°. You want to judge it — but you also respect it. This recipe is for the brave. If ranch is the wildest thing you’ve ever put on pizza — turn back now. If you think seafood belongs only near water — this may ruin you. If you love blue cheese so much you’d wear it as perfume — welcome home. We’re grilling blue cheese + mock crab + olives + Parmesan like fancy food critics -- but also adding Awesome Shrimp because:
Ingredients (gather these like you’re heading into battle with a spatula)
Directions (read like a recipe — do like a ceremony)
Taste Breakdown Blue cheese brings the funk. Crab brings the coast. Awesome Shrimp brings the BOOM. Parmesan unites the flavors like a church potluck mediator. Olives add that “who invited her? … actually she’s great” energy. It’s seafood meets supper club. Pizza meets cocktail hour. Fancy meets flannel. You won’t know if you love it or fear it until bite #2 -- and by bite #3 you’re finishing the whole thing. When to Serve This Dish
Conversation You Will Hear While Eating This “I don’t know what’s happening.” “Why is this good?” “I want another slice but I need to sit with my feelings first.” “Is this pizza… classy?” “Pass the shrimp.” Final Word Seafood on pizza is bold. Blue cheese on pizza is bold. Blue cheese + crab + Awesome Shrimp grilled outdoors? That’s Mad Dog & Merrill® bold. We are not here to follow rules. We are here to make memories, fill bellies, and scare cardiologists. Mad Dog & Merrill® Midwest Grill’n --
Where recipes are suggestions, and chaos is seasoning. |
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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