Spring arrives earlier in Florida than in Wisconsin, so Mark “Mad Dog” Mathewson and Gary Merrill had no complaints about spending a few days in Cocoa Beach recently.
The duo, known for their fun take on baking, filmed an episode of their TV series 'Mad Dog and Merrill Midwest Grill'n” poolside at the Beachside Hotel and Suites in early March, adding a dose of Florida sunshine to their Wisconsin fare.
“We've been Mad Dog and Merrill for 40 years,” Mathewson said. “We've had a great, long run and we've got a few more in us.”
They started working for Weber Grills, grilling food for prospective buyers to try at a store in Chicago. From there, the partnership turned into a part-comedy, part-cooking-how-to tour, making stops at house shows across the country.
About 10 years ago, they began taping the TV show, which airs on local networks and streaming services across the country. They are joined by 'Fast' Freddy Beyer, who accompanies them on the keyboard and offers cocktail suggestions.
“I like to tell people it's a unique, anything goes, Midwest grilling show,” he said, “and we try to do a little class on mixology or libations.”
It was scheduled to be part of the Daytona home show last year, but the event was canceled.
One of their suppliers has a condo in Cocoa Beach, so they decided to visit the Space Coast this year.
“We want to make it an annual event,” Mathewson said.
Mad Dog and Merrill are from Wisconsin, so their cooking has a Midwestern feel, with lots of meat and bratwurst, but Matthewson said his favorite thing to grill is Argentine red shrimp, which he said have taste of small lobsters.
“Throw it in at about the same time you throw in about 20 spears of asparagus, and you've got shrimp and asparagus that you can't beat,” he said.
While he prefers the speed and efficiency of using a gas grill, his partner prefers charcoal.
“Merrill is a meat and potatoes guy,” Matthewson said. “He'll sit down, have a drink and cook slowly. I'm fast and furious.”
For the Cocoa Beach show, he roasted a Florida grapefruit infused with rum, coconut, sugar and almonds.
In four decades, Mad Dog and Merrill have built a diversified business around grilling, with a cookbook and a line of sauces and condiments.
They recently revised their recipes to remove high fructose corn syrup and preservatives from their sauces. Four of their seven seasonings are sodium-free.
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He describes Mad Dog & Merrill's Da Works Brat 'n Burger Sauce as “everything you'd put on a brat or burger” in a bottle: house ketchup, sauerkraut, onion and deli mustard.
Mad Dog and Merrill love getting feedback from fans through Facebook, Matthewson said.
“Every day we get people to say we make their day,” he said. “Just when you think you should hang up your spatula and tongs, you can't.”
The Cocoa Beach episode of “Mad Dog and Merrill Midwest Grill'n” is set to air sometime in April, said Megan Happel with the Space Coast Office of Tourism.
“When they come back next year, they'd definitely like people to come and see the show,” he said.
Learn more about Mad Dog and Merrill and check out their online store at maddogandmerrill.com. Follow them at facebook.com/MadDogandMerrill.
Grilled orange slices
1 large orange
2 tablespoons butter, melted
2 tablespoons brown sugar or maple syrup
1 kg of cherries, juice (optional)
Stir in butter and brown sugar or maple syrup and cherry juice, if using. Cut the orange crosswise into 1/4 or 1/2 inch slices. Cook over direct heat for 2 to 3 minutes on each side, basting with the mixture. Serve with pork or ham.
Ham steaks with apricot
Ham steaks
1/8 cup apricot jam (strawberry is a good alternative)
4 tablespoons of brown sugar
6 tablespoons of cider vinegar
1/2 teaspoon dry mustard
Mix the jam, brown sugar, cider vinegar and dry mustard. Grill the ham steaks over direct heat 3 to 4 minutes on each side, basting frequently with the above mixture.
Bloody Mary Bratwurst
6 to 8 bachelors
1 green pepper cut into slices
2 tablespoons of horseradish
1 tablespoon hot sauce
8 dill pickles
1/4 cup pickle juice
32 ounces tomato juice or Bloody Mary mix
1/8 cup Worcestershire sauce
1 onion, sliced
Combine tomato/Bloody Mary mixture, horseradish, hot sauce, Worcestershire sauce, pickles, pickle juice, bell pepper and onion in an aluminum pan. Brown bratwurst on direct heat. Add brats to aluminum pan with mixture and simmer over direct heat for 40 minutes.
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Rob Landers and Suzy Fleming Leonard, Florida Today
