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Crispy Colossal

Jalapeño Corndogs

Serves 4

Cook Time 20 Minutes

  • 1 (20 ounce) bag cornbread mix, such as Bob’s Red Mill
  • 1 cup crisp rice cereal, such as Rice Krispies
  • Kosher salt, for seasoning
  • 1 teaspoon baking powder
  • 2 large eggs
  • 2 cups whole milk
  • 1 cup buttermilk
  • 1 stick (4 ounces) salted butter, melted
  • 2 tablespoons olive oil
  • 4 medium jalapenos, finely chopped
  • 4 hot dogs
  • Special equipment: wooden skewers
  • 1/4 cup all-purpose flour
  • 2 quarts peanut oil, for frying

For the Chipotle crema drizzle

  • 1 cup crema, also labeled Mexican Table Cream
  • 2 Chipotles in Adobo
  • 1 tablespoon adobo sauce, from the canned Chipotle
  • 2 tablespoons lime juice

Make the batter for the corn dogs by whisking together the cornbread mix, Rice Krispies, two heavy pinches of salt and the baking powder in a large bowl. In a separate bowl, whisk up the eggs until frothy. Add the milk, buttermilk, and butter to the eggs. Combine the wet with the dry and mix until well combined. Add the olive oil and jalapeno and set aside while you set up for frying and make the crema.

Thread a skewer into each hot dog and roll the hot dogs in a bit of flour (this helps the batter stick). Pour the oil into a large heavy bottomed pan and heat to 375 degrees F over medium high heat.

Make the crema by combining the crema, chipotles, adobo, and lime juice in a small bowl and whisk to combine.

When the oil is hot, work one hotdog at a time to coat the hotdog with the batter (you may need to use clean hands to press the thick batter onto the dog). Gently add the corndog to the hot oil. Cook for 3 to 4 minutes before flipping and cooking for an additional 2 to 3 minutes or until the corndog is deeply browned and the batter is cooked through. Repeat with the remaining hotdogs.

Serve the corn dogs with the Chipotle drizzle and fresh cilantro, if desired

Beef Tenderloin Kushiyaki

  • 1 cup soy sauce
  • 2 tablespoons sake
  • 1 tablespoon mirin
  • 2 tablespoons canola oil
  • 1 tablespoon freshly grated ginger
  • 2 cloves garlic, mashed
  • 1/2 cup sugar
  • 2 tablespoon sesame seeds
  • green onion, thinly sliced
  • 1 beef tenderloin, cut into 1-inch cubes
  • Cooked rice, optional for serving

Combine the marinade ingredients in a large bowl. Add the beef tenderloin pieces and massage to coat. Chill the beef in the marinade for several hours, up to overnight.

When ready to cook, heat the grill to medium high. Skewer the beef pieces onto metal skewers, about 6 beef piece per skewer. Grill the skewers directly over medium heat for 2 minutes per side. Serve the skewers over rice. Mochi dessert optional but highly recommended!


Popcorn Shrimp

with Creamy Spicy Sauce

Serves: 4

Cook Time 20 Minutes

Creamy Spicy Sauce

  • 1 large egg yolk
  • 1 teaspoon vinegar
  • Kosher salt, for seasoning
  • 1/2 teaspoon white pepper
  • 1/2 cup sunflower oil
  • 2 teaspoon Sriracha sauce

Popcorn Shrimp

Get started by making the Creamy Spicy Sauce. Whisk the egg briefly in a large bowl. Add the vinegar and pinch of kosher salt and whisk again until lightened. Add the white pepper and whisk again. Add a few drops of oil and whisk again. Now, stream in the oil a bit at a time while whisking. Whisk again (yes, really) until the sauce doubles in volume and is light and creamy. Add the sriracha and chill until the shrimp is ready.  

Mix together the dredge for the shrimp. Combine the flour, potato starch, and Red Tuxedo in a medium bowl. In a small bowl, whisk together the eggs and Japanese BBQ sauce. Toss the shrimp with the egg mixture and a few tablespoons of the dredge. Set this aside while you heat the oil for frying. 

Heat a quart of oil in a large Dutch oven over medium high heat. Heat the oil to 375 degrees F. Toss the shrimp with the remaining dredge flour and drop one-by-one into the oil. Adjust the heat to maintain 350 degrees F. Fry for 3 to 4 minutes until crispy. Remove the shrimp from the oil and season immediately with more salt. Cool the shrimp for 2 to 3 minutes then toss with the Creamy Spicy Sauce. Garnish with more Japanese BBQ sauce and sesame seeds for serving. 

Black Tuxedo Steak Nachos

Serves 4

Cook Time 20 Minutes

Prep Time 20 Minutes

For the nachos

  • 1 1/2 pounds flank steak
  • 4 tablespoons Black Tuxedo Rub
  • 8 ounces grated Monterey jack cheese
  • 12 ounces corn tortilla chips

Optional but highly recommended toppings

  • 2 roma tomatoes , seeded and finely chopped
  • 1 small white onion, finely chopped
  • 1 bunch green onions, roughly chopped
  • 1 bunch cilantro, roughly chopped
  • Pickled jalapeno slices
  • Mexican table cream, aka Crema

Season the flank steak all over with Black Tuxedo seasoning. Rub the steak with the Black Tuxedo and allow it to rest on the steak for a few hours in the fridge. 


Take the steak out of the fridge and let sit, uncovered, for 30 minutes. While that is happening, light your grill and put on medium-high, direct heat (approximately 450 degrees F). 


Place steak on the grill and cook, flipping a few times during the cook, until internal temperature hits 124°F (steak will rise when resting to 128°F/130°F making it medium-rare).


Place on a cutting board and let rest at least 10 minutes before slicing across the grain and then into smaller bite-sized pieces. 


Build the nachos on a sheet pan covered with foil. Spread the chips out into a thin layer and top with half of the cheese, followed by the steak, tomato, green onion, white onions, and the remaining cheese. Set the nacho pan on the grill and cook for 6 to 8 minutes or until the cheese is just beginning to brown. 


Remove from the grill and top with cilantro, pickled peppers, and a few spoonfuls of creme before absolutely devouring.