Welcome back to Second Helpings, where we sit down with the legends of the pit to bring you the tips, techniques, and recipes that lead to Total Flavor Domination.

In Volume 2, we’re talking with John Lindsey, the mastermind behind All Q’ued Up and the Southern Spice Mobile Kitchen. He is a sought after Grilling & BBQ instructor, teacher, talk show & TV personality, 7 Time World Champion Steak Qualifier, Grand Champion BBQ cook, and a true ambassador for the craft. His mantra is simple: Control what you can control. Today, he’s helping you control the flavor in your own backyard. 

The Rapid Fire Seven

1. The Last Meal: If you were headed to the big pit in the sky, what’s on your plate? John Lindsey: Put a Cajun butter ribeye in front of me cooked over live fire. Simple sides, good smoke, and plenty of butter. That’s hard to beat. (Pro Tip: Recreate this with All Q'ued Up Bayou Bandit).
2. The 2:00 AM Essential: What is the one tool or snack you can’t survive a competition overnight without? John: Dr. Pepper and a good instant-read thermometer. One keeps me awake, and the other keeps me honest.
3. The Pro Shop Hero: If you could only use ONE seasoning for the rest of the season, which one is it? John: All Q’ued Up Bold Enhanced SPG. Salt, pepper, garlic—it’s the backbone of flavor and the foundation of just about everything we cook.
4. The Most Common Mistake: What’s the one thing you see backyard cooks doing that you want to fix? John: A lot of backyard cooks aren't familiar with building a true two-zone fire. You need a hot side and a cool side so you can control the cook instead of the cook controlling you. Control what you can control!
5. The Secret Flavor Hack: What is an ingredient in your pantry that gives your meat a secret edge? John: A thin coat of mayonnaise, especially on pork and chicken. It helps seasoning stick evenly, promotes beautiful browning, and adds richness while letting the BBQ flavor stay front and center.
6. The "Sideways" Cook: What was your biggest disaster, and what did it teach you? John: My first brisket was a complete disaster. I pulled it too early because I thought temperature was everything, and it ate like a leather boot. It taught me that tenderness matters more than chasing a number. Now, I cook by feel as much as temperature.
7. The Second Helping: Beyond the win, what keeps you coming back for more? John: The people. BBQ has introduced me to lifelong friends. I also enjoy helping younger cooks and backyard guys learn the craft.

The Recipe: "Bandit" Backyard Barbecue Shrimp & Grits

John is bringing the heat with this backyard-friendly version of a Southern classic. Cooked in cast iron right on the grill, this dish layers smoke, butter, and Cajun soul.

• Prep time: 20 mins
• Cook time: 15 mins
• Grill Temp: 325–350°F (Indirect)

Ingredients

The Cheese Grits:

• 2 cups chicken broth / 1 cup heavy cream
• 1 cup quick grits (The "Backyard Hack" for speed!)
• 1 cup shredded sharp cheddar / 2 tbsp butter
• 1 tsp All Q’ued Up Bold Seasoning

The Barbecue Shrimp:

• 1½ lbs jumbo shrimp (peeled/deveined)
• 1 tbsp All Q’ued Up Bayou Bandit Cajun Seasoning
• The "Trinity": 1 small onion, 1 green bell pepper, 2 celery stalks (all diced)
• ½ cup All Q’ued Up Original Barbecue Sauce
• 1 cup chicken broth / 2 tbsp Worcestershire / 1 tbsp lemon juice
• All Q’ued Up Go-To Hot Seasoning (for finishing)

Instructions

1. Season the Shrimp: Pat dry and lightly dust with Bayou Bandit. Let sit for 15 mins.
2. Make the Grits: Bring broth and cream to a low boil. Whisk in grits for 4–5 mins. Stir in butter, cheese, and Bold Seasoning. Keep warm.
3. Build the Sauce: Place a cast iron skillet on the grill. Melt butter and sauté the "Trinity" until soft. Add garlic, then chicken broth. Stir in the BBQ Sauce, Worcestershire, lemon juice, and Bold Seasoning. Let it thicken slightly.
4. Cook the Shrimp: Add shrimp to the skillet. Cook 4–6 minutes until pink. You want the sauce buttery and slightly sticky.
5. The Reveal: Spoon grits into bowls, top with the shrimp and sauce. Finish with parsley, lemon, and a final dust of Go-To Hot Seasoning.

Pitmaster Tip:

Let the sauce simmer in the cast iron on the grill for a few minutes before adding the shrimp. This allows the sauce to pick up that authentic wood smoke flavor that you just can’t get on a stovetop.

Love John’s approach to flavor? You can shop the entire All Q'ued Up line at the link below. From the "Bold SPG" backbone to the "Bayou Bandit" bite, these are the tools you need to control your pit.

Shop All Q’ued Up at BBQ Pro Shop