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Badass Grillin’ Recipes

Grill Recipe for Beer Can Chicken

Beer Can Chicken


  • 1 Roaster Chicken, 3 1/2 - 4 lbs
  • Salt & Pepper
  • Olive Oil
  • 3 tablespoons of your favorite dry spice rub
  • 1 can of your favorite beer


  1. Prepare grill for high indirect heat by banking coals to one side.
  2. Rub chicken with olive oil, salt & pepper and dry rub
  3. Drink 1/2 of the beer, leaving 1/2 in can. 
  4. Place cavity of chicken onto open can with legs pointing down. Place chicken on indirect heat side of grill with legs pointing down and out creating a tripod for balance.
  5. Cover grill with lid and cook for about 1 hr and 15 minutes or until golden and cooked through with an internal temperature of 165 degrees Fahrenheit.
    • If using charcoal, you may need to add more to maintain heat.
  6. Let rest for 10 minutes before cutting.
Grilled Steak Recipe

Grilled Steak


  • 4 steaks (Rib Eye, T-Bone, New York Strip, or your favorite cut)
  • Butter
  • Salt


  1. Take steaks out of the refrigerator about 20-30 minutes before grilling so they can reach room temperature. While you’re at it, grab a few beers.
  2. Season steaks liberally with salt or your favorite meat rub.
  3. Fire up the grill to medium high, place steaks on lightly oiled grate, and sear for about 2 minutes on each side with the lid on.
  4. Brush steaks with melted butter, then close the lid and continue to cook, flipping once along the way, until desired doneness. (140 degrees Fahrenheit for medium rare, 150 degrees for medium and 160 degrees for well done.)
  5. Remove steaks from grill and let stand loosely covered with foil for about 5 minutes before slicing. Grab one more from the cooler before sitting down to grilled perfection.
Grilled Cheddar Stuffed Burger Recipe

Cheddar Stuffed Burgers


  • 1 1/2 pounds ground beef
  • 1/2 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 4 oz cheddar cheese
  • Yellow mustard
  • 4 hamburger buns


  1. Lightly oil grill grates. Prepare grill to medium-high heat.
  2. Combine first 5 ingredients in a large bowl; mix well with your hands.
  3. Divide meat into 4 equal portions then form into a ball.  
  4. With thumb, make a shallow indentation in the center of the patties, insert 1 ounce of cheese, and cover it over with meat. Flatten into 1-inch-thick patties taking care not to expose the cheese. 
  5. Sear burgers on one side, then brush on some yellow mustard.  Flip the patty so the mustard cooks on the grill side.  Continue grilling burgers at medium heat until well browned and no longer pink inside, about 4-5 minutes per side.
  6. Let burgers rest 3-4 minutes.  Serve on hamburger buns with your favorite condiments.

Tailgate Pork Tenderloin


  • 1/2 cup olive oil
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon brown sugar
  • 2 teaspoons minced garlic
  • 1 teaspoon chipotle chili powder
  • Pork Tenderloin, about 1 lb


  1. Mix together first 5 ingredients in deep bowl or zip lock bag. 
  2. Add pork tenderloin and marinate 2 hours or overnight. 
  3. Prepare grill for indirect heat by banking coals to one side.
  4. Cover grill with lid and cook for about 45 minutes or until cooked through with an internal temperature of 170 degrees Fahrenheit. 
    • If using charcoal, you may need to add more to maintain heat. 
  5. Let rest for 10 minutes before cutting.

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