Mason Cole’s Grill House

Mason Cole’s Grill House Fire-grilled protein meals done right 🔥
Easy recipes, bold taste, serious macros.

05/26/2026

🥩 Slow-Cooked Korean BBQ Beef Stew 🥩

Get ready for the most tender, melt-in-your-mouth beef you’ve ever had. Tossed in a sweet, savory, and sticky Korean BBQ sauce, it pulls apart effortlessly!

✨ Ingredients:
• 2 lbs beef chuck roast, cut into bite-sized chunks
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 1 tbsp sesame oil
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp rice vinegar
• 2 tbsp cornstarch blended with 2 tbsp water (slurry)
• 2 tbsp toasted sesame seeds
• 3 green onions, chopped (for garnish)

✨ Instructions:
1. In a bowl, whisk together the soy sauce, brown sugar, sesame oil, garlic, ginger, and rice vinegar to make the marinade.
2. Place the beef chunks into a slow cooker or a heavy-bottomed pot, pour the sauce over top, and toss to coat.
3. If using a slow cooker, cook on LOW for 6-8 hours (or HIGH for 3-4 hours) until the beef is pull-apart tender. If using a stove, cover and simmer on low heat for 2-3 hours.
4. Once tender, stir in the cornstarch slurry and let it cook for another 5-10 minutes until the sauce thickens into a rich, glossy glaze.
5. Plate the beef alongside roasted veggies or grains, and garnish generously with toasted sesame seeds and chopped green onions.

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05/25/2026

Juicy Roasted Chicken & Vegetable Skillet 🍗🥕

Description:
Healthy meets hearty with this ultimate roasted chicken and vegetable dinner. Perfectly seasoned, crispy-skinned chicken thighs nestled next to tender potatoes, sweet corn, and carrots. It’s a complete meal made easy!

Ingredients:

Bone-in, skin-on chicken thighs

Baby potatoes, halved

Corn on the cob, cut into rounds

Carrots, chopped

Lemon slices

Fresh rosemary and thyme

Olive oil, garlic powder, onion powder, paprika, salt, and pepper

Instructions:

Pat the chicken thighs dry and season them generously with olive oil, garlic powder, onion powder, paprika, salt, and pepper.

Toss the potatoes, corn, and carrots with olive oil and the same seasoning blend.

Arrange the vegetables and chicken thighs in a large roasting pan or skillet. Nestled in some fresh lemon slices and herbs.

Roast at 400°F (205°C) for about 35–45 minutes, or until the chicken skin is crispy and the internal temperature reaches 165°F (74°C). Serve hot over a bed of wild rice!

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05/24/2026

Quick & Tender Garlic Butter Steak Bites 🥩🧄
Ingredients:

1.5 lbs top sirloin or New York strip steak, cut into 1-inch cubes

2 tbsp olive oil

3 tbsp unsalted butter (divided)

4 cloves garlic, minced

1 tsp onion powder

Salt and black pepper to taste

Fresh parsley, chopped (for garnish)

Instructions:

Prep and Dry: Cut your steak into even 1-inch bite-sized cubes. Pat them completely dry with a paper towel. Season generously with salt, pepper, and onion powder.

High Heat Sear: Heat olive oil and 1 tablespoon of butter in a large skillet over high heat until smoking hot.

Cook in Batches: Add the steak cubes in a single layer (don't overcrowd the pan!). Sear for 2 minutes without moving them to get a nice crust, then toss and cook for another 1-2 minutes until browned but tender.

Make the Garlic Butter: Turn the heat down to medium-low. Add the remaining 2 tablespoons of butter and the minced garlic to the pan. Toss the steak bites continuously for 1 minute until the butter is melted and the garlic is incredibly fragrant.

Garnish & Serve: Toss with fresh parsley and serve immediately alongside your favorite veggies!

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05/24/2026

Creamy Garlic Mushroom Penne Pasta | Quick & Rich 🍝🍄

Description
Ingredients:

10 oz (300g) penne pasta

2 tbsp olive oil

8 oz (225g) cremini or white button mushrooms, sliced

3 cloves garlic, minced

1 cup heavy cream

1/2 cup grated Parmesan cheese

1/2 tsp dried oregano or Italian seasoning

Red pepper flakes (to taste)

Salt and black pepper to taste

Instructions:

Cook Pasta: Boil penne in salted water according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water.

Sauté Mushrooms: Heat olive oil in a large skillet over medium-high heat. Add sliced mushrooms and cook until browned and moisture has evaporated (about 5-7 minutes).

Add Flavor: Turn heat to medium, add minced garlic, and sauté for 1 minute until fragrant.

Simmer the Sauce: Pour in the heavy cream and bring to a gentle simmer. Let it cook for 2-3 minutes to thicken slightly.

Toss and Finish: Stir in the Parmesan cheese, oregano, salt, pepper, and red pepper flakes. Add the cooked penne to the skillet and toss to coat. If the sauce is too thick, splash in a little reserved pasta water.

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05/24/2026

Slow-Simmered Rich Beef & Potato Stew 🥩🥔

Ingredients:

2 lbs Beef stew meat, cut into bite-sized chunks

3 tbsp All-purpose flour

2 tbsp Olive oil

4 cups Beef broth

1 cup Red wine (optional)

4 Medium potatoes, chopped into large chunks

3 Large carrots, thickly sliced

2 Celery stalks, sliced

2 tbsp Tomato paste

1 tbsp Worcestershire sauce

2 sprigs Fresh thyme

Fresh parsley for garnish

Salt and pepper to taste

Instructions:

Toss the beef chunks in flour, salt, and pepper until fully coated.

Heat olive oil in a large heavy-bottomed pot over medium-high heat. Sear the beef on all sides until a deep brown crust forms. Remove meat from the pot.

Pour in the red wine (or a splash of beef broth) to deglaze the bottom of the pot, scraping up all the flavorful browned bits.

Add the tomato paste, Worcestershire sauce, and remaining beef broth. Return the beef to the pot, add the thyme, cover, and simmer on low for 1 hour.

Add the potatoes, carrots, and celery to the pot. Cover and simmer for another 45-60 minutes, or until the beef is melt-in-your-mouth tender and the veggies are soft.

Garnish with fresh parsley and serve with crusty bread for dipping!

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05/23/2026

Tender Slow-Cooker Herb & Garlic Chicken Drumsticks 🍗🌿

Ingredients:
6-8 Chicken Drumsticks

4 Garlic Cloves (finely minced)

1/4 cup Olive Oil

1 tbsp Italian Seasoning

1 tsp Smoked Paprika

1/2 tsp Red Pepper Flakes

1/2 cup Chicken Broth

1 tbsp Cornstarch mixed with 1 tbsp Water (slurry to thicken)

Fresh Parsley (finely chopped)

Salt and Black Pepper to taste

Instructions:
Season Chicken: In a bowl, toss the chicken drumsticks with olive oil, minced garlic, Italian seasoning, smoked paprika, red pepper flakes, salt, and pepper until heavily coated.

Slow Cook: Place the seasoned drumsticks into the bottom of your slow cooker. Pour the chicken broth around the sides (not directly over the chicken to keep the spices on).

Cook: Cover and cook on LOW for 4-5 hours (or HIGH for 2-3 hours) until the chicken is fall-off-the-bone tender.

Thicken Sauce: Carefully remove the chicken. Pour the remaining juices from the slow cooker into a small saucepan over medium heat. Whisk in the cornstarch slurry and simmer for 2-3 minutes until it thickens into a glossy, rich pan gravy.

Serve: Plate the steaming hot drumsticks and generously ladle that intense, garlic-herb reduction right over the top. Garnish with parsley!

Fall-off-the-bone tender dinner made easy! Tap that save button and subscribe for more effortless slow-cooker meals!

05/23/2026

Ultimate Comfort Food: Tender Beef Pot Roast & Creamy Mashed Potatoes 🥩🥔

Ingredients:
3-4 lbs Beef Chuck Roast

5 Medium Potatoes (peeled and quartered)

4 Large Carrots (cut into chunks)

1 Large Onion (chopped)

3 cups Beef Broth

1 cup Red Wine (optional)

3 tbsp Olive Oil

4 Garlic Cloves (minced)

2 tbsp Tomato Paste

2 sprigs Fresh Rosemary & Thyme

1/2 cup Milk or Heavy Cream (for mashed potatoes)

4 tbsp Butter (for mashed potatoes)

Salt and Black Pepper to taste

Instructions:
Sear the Beef: Season the chuck roast generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat and sear the beef on all sides until deeply browned. Remove and set aside.

Build the Base: In the same pot, add onions and garlic, sautéing until soft. Stir in the tomato paste, then deglaze the pan with red wine (or a splash of beef broth), scraping up the browned bits from the bottom.

Braise: Return the beef to the pot, add the beef broth, rosemary, and thyme. Cover and simmer on low heat (or bake at 325°F/160°C) for 2.5 hours.

Add Veggies: Add the carrots to the pot and continue cooking for another 45 minutes to an hour until the meat is fork-tender.

Make the Mash: While the roast finishes, boil the potatoes in salted water until tender. Drain, then mash with butter, heavy cream, salt, and pepper until velvety smooth.

Serve: Plate a generous scoop of mashed potatoes, top with the shredded pot roast and carrots, and ladle that rich, pooling gravy right over the top!

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05/23/2026

Easy 20-Minute Steak Fajita Platter 🌶️🥢

Craving something vibrant, savory, and packed with flavor? This quick steak fajita stir-fry combines tender ribbons of beef with sweet, crisp bell peppers and a classic side of crispy golden fries and fresh salad.

Ingredients:
1.5 lbs Sirloin or Flank Steak, sliced into thin strips

3 Bell Peppers (Red, Yellow, Orange), sliced

1 Medium Onion, sliced

2 tbsp Olive Oil

1 tbsp Chili Powder

1 tsp Cumin

1 tsp Garlic Powder

1/2 tsp Oregano

Salt and Pepper to taste

Sides: Prepared french fries, fresh garden salad (lettuce, cucumber, tomatoes)

Instructions:
Prep the Beef: Toss the steak strips in a bowl with 1 tablespoon of olive oil, chili powder, cumin, garlic powder, oregano, salt, and pepper.

Sauté the Veggies: Heat 1 tablespoon of olive oil in a large skillet over high heat. Add the peppers and onions, cooking for 4–5 minutes until tender-crisp. Remove them from the pan.

Sear the Steak: In the same smoking-hot skillet, add the steak strips in a single layer. Sear for 2–3 minutes until nicely browned and juicy.

Combine & Assemble: Toss the veggies back in with the steak for 1 minute to combine the juices. Plate alongside your favorite crispy fries and a refreshing side salad!

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05/22/2026

🥔 Crispy Loaded Potatoes with Smoked Sausage & Melted Cheese
Woo! You aren't ready for how good this cheese stretch looks! Look at that cheese pulling! These perfectly crisped, seasoned potato chunks are tossed with savory smoked sausage slices and smothered under a blanket of bubbly mozzarella.

Ingredients
4 large Russet or Yukon Gold Potatoes (cubed)

2 Smoked Sausage Links or Kielbasa (sliced into rounds)

2 tbsp Olive Oil

1 tsp Garlic Powder

1 tsp Onion Powder

1/2 tsp Dried Oregano

1 1/2 cups Shredded Mozzarella Cheese

1/2 cup Shredded Cheddar Cheese

Salt and black pepper to taste

Sliced green onions (for garnish)

Instructions
Season the Potatoes: Toss your cubed potatoes in a large bowl with olive oil, garlic powder, onion powder, dried oregano, salt, and pepper until evenly coated.

Crisp the Potatoes & Sausage: Spread the seasoned potatoes across a baking sheet in a single layer. Roast at 400°F (204°C) for 25 minutes, tossing halfway through. Add the sliced smoked sausage to the sheet pan and roast for an additional 10–12 minutes until the potatoes are crispy-golden and the sausage is beautifully browned.

Load the Cheese: Gather the potatoes and sausages tightly together on the pan or transfer them to a skillet. Blanket the top generously with your mozzarella and cheddar cheese blend.

Melt and Serve: Pop it back into the oven (or under the broiler) for 3–4 minutes until the cheese is melted, stretchy, and golden brown. Garnish with green onions and serve hot!

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05/22/2026

🥖 Cheesy Jalapeño Corn Loaded Bread Twist
You aren't ready for how good this cheese stretch looks! Look at that cheese pulling—the richness is unreal. This pull-apart braided bread is stuffed to the brim with sweet corn, gooey cheese, and spicy jalapeños, topped with a garlic butter drizzle.

Ingredients
1 sheet Refrigerated Pizza Dough or Puff Pastry

1 cup Sweet Corn (canned or roasted)

2 cups Shredded Mozzarella & Cheddar Blend

1-2 Jalapeños (sliced into rounds)

2 tbsp Butter (melted)

1 tsp Garlic Powder

1/2 tsp Red Pepper Flakes

Dried parsley (for garnish)

Instructions
Roll Out the Dough: Preheat your oven to 400°F (200°C). Roll out your dough on a piece of parchment paper into a large rectangle.

Stuff It: Layer the center of the dough generously with the mixed cheeses, sweet corn, and a few jalapeño slices.

Braid or Twist: Cut diagonal strips along the left and right sides of the dough, then fold them over the center filling, alternating sides to create a braided twist.

Season: Brush the top of the braided bread with melted butter mixed with garlic powder and red pepper flakes. Top with extra cheese and the remaining jalapeño rounds.

Bake: Bake for 15–20 minutes until the pastry is golden brown and the cheese is bubbling out of the sides. Slice it up, pull it apart, and watch that cheese stretch!

👉 Save this recipe for your next game day or party appetizer, and follow for more!

05/22/2026

🥩 Slow Cooker Creamy Garlic Pork Chops & Potatoes
Look at those juices running! These pork chops get incredibly tender in the slow cooker, bathed in a rich, velvety garlic and herb cream sauce alongside perfectly cooked potatoes.

Ingredients
4 Bone-in or Boneless Pork Chops

1 lb Baby Potatoes (halved)

1 tbsp Olive Oil

1 cup Chicken Broth

1 cup Heavy Cream

4 cloves Garlic (minced)

1 tsp Italian Seasoning

1/2 tsp Onion Powder

1 tbsp Cornstarch (mixed with 1 tbsp water for slurry)

Salt and Black Pepper to taste

Fresh herbs (chopped, for garnish)

Instructions
Sear the Chops: Season pork chops with salt, pepper, and onion powder. Heat olive oil in a skillet over high heat and sear pork chops for 2 minutes on each side until golden.

Layer the Slow Cooker: Place halved baby potatoes at the bottom of the slow cooker and lay the seared pork chops on top.

Make the Sauce Base: In a bowl, mix chicken broth, heavy cream, minced garlic, Italian seasoning, salt, and pepper. Pour over the chops and potatoes.

Slow Cook: Cover and cook on LOW for 5–6 hours (or HIGH for 3 hours) until the pork is tender.

Thicken Sauce: Remove the pork and potatoes. Stir the cornstarch slurry into the liquid and cook on high for 10 minutes until thickened. Pour the sauce back over the meat and serve!

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