+
+
Hey You
Subscribe

Stay Updated

Shop the Grill Dads
play video

Cold Smoked Steelhead Trout

Cook Time 240 Minutes

Serves 6

On a big sheet tray covered with aluminum foil, place your trout and coat generously with your Juicy Bird Brine on both sides. Add another sheet tray covered with aluminum foil on top and place a heavy pan or weight on top of it. Move to the fridge for about 24 hours.

 

Remove the trout from the fridge and rinse the brine off with water. Place your trout back on a sheet tray with a rack this time.

 

Fire up your cold smoke tube and put it in your grill or pizza oven. Add your trout and let it smoke for about 4 hours. Remove from the grill or pizza oven and enjoy.
Print Recipe Back To Recipes Save To Pinterest

Comments:

Be The First To Comment:

Your email address will not be published. Required fields are marked *

Recipe Rating





Cold Smoked Steelhead Trout

Cold Smoked Steelhead Trout

Author Mark & Fey
Print Pin
Course Dinner
Keyword Brine, Fish, Seafood, Steelhead Trout
Cook Time 4 hours
Servings 6

Ingredients

  • 1 2lbs fresh steelhead trout fillet, with the thin belly removed
  • Juicy Bird Brine Lemon Thyme Blend

Instructions

  • On a big sheet tray covered with aluminum foil, place your trout and coat generously with your Juicy Bird Brine on both sides. Add another sheet tray covered with aluminum foil on top and place a heavy pan or weight on top of it. Move to the fridge for about 24 hours.
  • Remove the trout from the fridge and rinse the brine off with water. Place your trout back on a sheet tray with a rack this time.
  • Fire up your cold smoke tube and put it in your grill or pizza oven. Add your trout and let it smoke for about 4 hours. Remove from the grill or pizza oven and enjoy.
play video

Beer Soaked Hatch Chile Hot Dog

Cook Time 240 Minutes

Serves 6

On a big sheet tray covered with aluminum foil, place your trout and coat generously with your Juicy Bird Brine on both sides. Add another sheet tray covered with aluminum foil on top and place a heavy pan or weight on top of it. Move to the fridge for about 24 hours.

 

Remove the trout from the fridge and rinse the brine off with water. Place your trout back on a sheet tray with a rack this time.

 

Fire up your cold smoke tube and put it in your grill or pizza oven. Add your trout and let it smoke for about 4 hours. Remove from the grill or pizza oven and enjoy.
Print Recipe Back To Recipes Save To Pinterest

Comments:

Be The First To Comment:

Your email address will not be published. Required fields are marked *

Recipe Rating





Beer Soaked Hatch Chile Hot Dog

Beer Soaked Hatch Chile Hot Dog

Author Mark & Fey
Print Pin
Course Dinner, Lunch, Tailgate
Keyword Beef, Beef Hot Dogs, Beer, Hatch Chile, Hot Dog
Cook Time 20 minutes
Servings 6

Ingredients

  • 6 all beef hot dogs
  • 6 hot dog buns
  • 1 16oz can of Pabst Blue Ribbon
  • 1 white onion diced
  • 1 cup fire roasted hatch chile diced
  • 6 slices mild cheddar cheese
  • Salt and Pepper + Three Chiles for seasoning
  • Neutral oil for the pan

Instructions

  • Start by scoring  your hot dogs to make little slits. In a large container, add your hot dogs and pour the full can of Pabst Blue Ribbon. Let them soak for at least 1 hour.
  • Set a skillet or griddle to medium high heat and coat with oil. Add your onions and your hatch chile and season with your Salt and Pepper + Three Chiles. Cook the onions until they are softened, for about 5 minutes. Remove from the heat and set aside.
  • On the same skillet or griddle, over high heat, cook your hot dogs with a little bit of beer for about 1 to 2 minutes per side, until crisped. Remove from the heat and set aside.
  • Toast your buns for a couple of minutes until golden brown. Set aside.
  • Begin building your dogs by adding a slice of cheese to the bun (you can use a torch to melt the cheese), followed by the hot dog and then your hatch chile and onions. Eat right away!
play video

Vodka Fusilli with Sausage

Cook Time 240 Minutes

Serves 6

On a big sheet tray covered with aluminum foil, place your trout and coat generously with your Juicy Bird Brine on both sides. Add another sheet tray covered with aluminum foil on top and place a heavy pan or weight on top of it. Move to the fridge for about 24 hours.

 

Remove the trout from the fridge and rinse the brine off with water. Place your trout back on a sheet tray with a rack this time.

 

Fire up your cold smoke tube and put it in your grill or pizza oven. Add your trout and let it smoke for about 4 hours. Remove from the grill or pizza oven and enjoy.
Print Recipe Back To Recipes Save To Pinterest

Comments:

Be The First To Comment:

Your email address will not be published. Required fields are marked *

Recipe Rating





Vodka Fusilli with Sausage

Vodka Fusilli with Sausage

Author Mark & Fey
Print Pin
Course Dinner, Lunch
Keyword Fusilli, Pasta, Pork, sausage, Vodka Sauce
Cook Time 30 minutes
Servings 4

Ingredients

  • 1 pack Johnsonville Italian Sausage
  • 1 pound of your favorite fusilli pasta
  • 2 tbsp unsalted butter
  • 1 tbsp shallot finely chopped
  • 1 tsp garlic paste
  • 2 tbsp tomato paste
  • 3/4 cup heavy cream
  • Salt and Pepper + Three Chiles for seasoning
  • Kosher salt for seasoning
  • 1/3 cup parmesan cheese grated
  • Olive oil for the pan

Instructions

  • Set a grill to medium low heat. Cook your sausages on direct heat for 15 to 20 minutes, cooking for 4 to 5 minutes per side. Remove from the heat and set aside to rest until they cool completely before slicing into bite sized slices.
  • Cook the pasta on a big pot of boiling salted water until al dente.
  • While the pasta is cooking, set a big sauce pan to medium high heat. Coat with olive oil and add 1 tbsp of butter. Once the butter is melted, add your garlic, shallot and tomato paste. Stir until evenly combined. Add your sliced sausages and add your heavy cream. Season to taste with your Salt and Pepper + Three Chiles. Stir everything in and let it simmer for 3 to 4 minutes.
  • Add your pasta into your sauce pan and add 2 tbsp of pasta water as well. Add 1 more tbsp of butter and the parmesan cheese and stir it in for a couple of minutes until everything is evenly coated with the sauce. Remove from the heat and serve right away.
play video

Super Pickle Stacked Smash Burger

Cook Time 240 Minutes

Serves 6

On a big sheet tray covered with aluminum foil, place your trout and coat generously with your Juicy Bird Brine on both sides. Add another sheet tray covered with aluminum foil on top and place a heavy pan or weight on top of it. Move to the fridge for about 24 hours.

 

Remove the trout from the fridge and rinse the brine off with water. Place your trout back on a sheet tray with a rack this time.

 

Fire up your cold smoke tube and put it in your grill or pizza oven. Add your trout and let it smoke for about 4 hours. Remove from the grill or pizza oven and enjoy.
Print Recipe Back To Recipes Save To Pinterest

Comments:

Be The First To Comment:

Your email address will not be published. Required fields are marked *

Recipe Rating





Pickles Smash Burger

Super Pickle Stacked Smash Burger

Author Mark & Fey
Print Pin
Course Dinner, Lunch, Tailgate
Keyword Beef, Burger, Pickles
Cook Time 25 minutes
Servings 4

Ingredients

For the secret sauce

  • 1 cup mayo
  • 1/4 cup ketchup
  • 3 Tbsp sweet relish
  • 1 Tbsp garlic powder
  • 1 Tsp smoked paprika
  • 1 Tsp cayenne pepper
  • 1 Tbsp minced white onion
  • Kosher salt for seasoning
  • 2 pounds ground beef
  • 4 burger buns
  • 1 big white onion thinly sliced
  • 8 slices American cheese
  • 1 cup sliced pickles
  • Salt and Pepper + Three Chiles for seasoning
  • neutral oil for the pan

Instructions

  • Make the secret sauce by combining all of the ingredients in a medium bowl and mix them well until evenly combined. Season with Kosher salt to taste. Set aside.
  • Divide the beef into 8 equal parts and roll them into meatballs. Set aside.
  • Heat your skillet or a flat top to medium high heat.
  • Lightly oil the skillet or flat top and add the burgers. Season with your Salt and Pepper + Three Chiles. Once juices start to pool at the bottom of the burger flip the burgers and cook for a couple more minutes. Once the juices start to pool again use a smash burger press or large metal spatula to smash the burger until it is SUPER THIN! Add your sliced onions. Flip the burgers and add your American cheese to each burger. Cook for 1 more minute to let the cheese melt. Remove from the heat and set aside.
  • In the same skillet or flat top, add your buns to toast them for a couple minutes. Remove the buns from the heat and set aside.
  • Begin building your burgers by starting with a bottom bun, followed by 2 burger patties with cheese and onions for each burger, then add a TON of pickles (a normal amount is fine too) and smear the top bun with your secret sauce and close your burgers. Enjoy!
play video

Steakhouse Onion Sausage Reuben

Cook Time 240 Minutes

Serves 6

On a big sheet tray covered with aluminum foil, place your trout and coat generously with your Juicy Bird Brine on both sides. Add another sheet tray covered with aluminum foil on top and place a heavy pan or weight on top of it. Move to the fridge for about 24 hours.

 

Remove the trout from the fridge and rinse the brine off with water. Place your trout back on a sheet tray with a rack this time.

 

Fire up your cold smoke tube and put it in your grill or pizza oven. Add your trout and let it smoke for about 4 hours. Remove from the grill or pizza oven and enjoy.
Print Recipe Back To Recipes Save To Pinterest

Comments:

Be The First To Comment:

Your email address will not be published. Required fields are marked *

Recipe Rating





Sausage Reuben

Steakhouse Onion Sausage Reuben

Author Mark & Fey
Print Pin
Course Dinner, Lunch, Tailgate
Keyword Pork, Reuben, Sandwich
Cook Time 25 minutes
Servings 6

Ingredients

For the thousand island dressing

  • 1/2 cup mayo
  • 1/4 cup ketchup
  • 1 Tbsp sweet relish
  • 1 Tsp smoked paprika
  • 1 Tbsp minced white onion
  • 2 Tbsp lemon juiced
  • Kosher salt for seasoning
  • 1 24oz pack Johnsonville Grillers Steakhouse Onion
  • 12 slices of bread
  • 12 slices Swiss cheese
  • 2 cups sauerkraut
  • mayo to smear on the bread

Instructions

  • Make your thousand island dressing by combining all of the ingredients in a medium bowl and stir until evenly combined. Season with kosher salt to taste. Set aside.
  • Heat a skillet or griddle to medium low heat. Cook your Johnsonville Grillers straight from frozen for 12 to 15 minutes, flipping them every 4 to 5 minutes. Remove from the heat and set aside.
  • Smear one side of your bread with mayo. Toast your bread for a couple of minutes. Add your Swiss cheese to each slice of bread while still on the skillet or griddle and let the cheese melt for a couple of minutes. Add your sauerkraut and your Johnsonville Grillers. Add some of the thousand island dressing to the top slices of bread and close your reuben. Cook for 1 more minute and remove from the grill. Enjoy while hot.
play video

Overnight Brisket

Cook Time 240 Minutes

Serves 6

On a big sheet tray covered with aluminum foil, place your trout and coat generously with your Juicy Bird Brine on both sides. Add another sheet tray covered with aluminum foil on top and place a heavy pan or weight on top of it. Move to the fridge for about 24 hours.

 

Remove the trout from the fridge and rinse the brine off with water. Place your trout back on a sheet tray with a rack this time.

 

Fire up your cold smoke tube and put it in your grill or pizza oven. Add your trout and let it smoke for about 4 hours. Remove from the grill or pizza oven and enjoy.
Print Recipe Back To Recipes Save To Pinterest

Comments:

1

Posted by KfnqDuxw | 2 months ago Reply

Join The Discussion:

Your email address will not be published. Required fields are marked *

Recipe Rating





Brisket

Overnight Brisket

Author Mark & Fey
Print Pin
Course Dinner, Lunch
Keyword Beef, Brisket, Wagyu Beef Tallow
Prep Time 20 minutes
Servings 10

Ingredients

  • 1 14 lb beef brisket, excess fat trimmed
  • Salt and Pepper + Three Chiles
  • 1 cup wagyu beef tallow we like South Chicago Packing

Instructions

  • Heat a smoker to 200 degrees F.
  • Prep your brisket by patting it dry and seasoning it all around with your Salt and Pepper + Three Chiles generously.
  • Cook your brisket directly on the smoker overnight, for 10 to 12 hours. Remove from the heat and transfer into foil smeared with wagyu beef tallow and smear some more beef tallow on top of the brisket. Fully cover the brisket with the foil and return to the smoker and cook for 1 to 2 hours more, or until it reaches an internal temperature of 200 degrees F. Remove from the smoker and let it rest on a toaster for about 10 hours at 140 degrees F.
  • Once it’s done resting, unwrap it and slice it to devour.
play video

Beer Braised Bratwurst Burger

Cook Time 240 Minutes

Serves 6

On a big sheet tray covered with aluminum foil, place your trout and coat generously with your Juicy Bird Brine on both sides. Add another sheet tray covered with aluminum foil on top and place a heavy pan or weight on top of it. Move to the fridge for about 24 hours.

 

Remove the trout from the fridge and rinse the brine off with water. Place your trout back on a sheet tray with a rack this time.

 

Fire up your cold smoke tube and put it in your grill or pizza oven. Add your trout and let it smoke for about 4 hours. Remove from the grill or pizza oven and enjoy.
Print Recipe Back To Recipes Save To Pinterest

Comments:

Be The First To Comment:

Your email address will not be published. Required fields are marked *

Recipe Rating





Beer Braised Brat Burger

Beer Braised Bratwurst Burger with Grilled Onions

Author Mark & Fey
Print Pin
Course Dinner, Tailgate
Keyword Beef, Bratwurst, Burger, Grilled Onions
Cook Time 25 minutes
Servings 4

Ingredients

  • 1 pound ground beef
  • 4 slices mild cheddar cheese
  • 4 burger buns
  • 1 pack Johnsonville Original Brats
  • 1 whole white onion diced
  • 1 Tbsp minced garlic
  • 1 12oz can of Pabst Blue Ribbon
  • Salt and Pepper + Three Chiles
  • neutral oil for the pan

Instructions

  • Heat a large sauce pan to medium high heat and coat with oil. Add the onions and season with your Salt and Pepper + Three Chiles. Cook until the onions are softened and begin to brown. Add your can of Pabst Blue Ribbon and your minced garlic and stir it in. Simmer for about 4 more minutes. Add your brats and let them braise for 6 to 8 minutes. Remove from the heat and set aside.
  • Heat a large skillet or griddle to medium high heat and coat with oil. Remove your brats from the onions and slice them in half. Cook them directly on the griddle for 4 minutes per side, or until golden brown, using a grill press to cook evenly. Remove from the heat and set aside.
  • On the same skillet or griddle, toast your buns for a couple minutes and set aside.
  • Divide the beef into 4 burger patties. Place the burgers on the skillet or griddle coated with oil and season with your Salt and Pepper + Three Chiles on both sides. Cook for 3 to 4 minutes per side using a grill press to cook evenly. Cover with a cloche and cook for 1 more minute. Add your mild cheddar cheese and let it melt. Remove the patties from the heat and set aside.
  • Build your burgers on the bottom bun, adding your patty, your grilled onions, and the brats sliced in half, followed by the top bun.
play video

Sausage Poutine with Cheddar Bacon Brats

Cook Time 240 Minutes

Serves 6

On a big sheet tray covered with aluminum foil, place your trout and coat generously with your Juicy Bird Brine on both sides. Add another sheet tray covered with aluminum foil on top and place a heavy pan or weight on top of it. Move to the fridge for about 24 hours.

 

Remove the trout from the fridge and rinse the brine off with water. Place your trout back on a sheet tray with a rack this time.

 

Fire up your cold smoke tube and put it in your grill or pizza oven. Add your trout and let it smoke for about 4 hours. Remove from the grill or pizza oven and enjoy.
Print Recipe Back To Recipes Save To Pinterest

Comments:

Be The First To Comment:

Your email address will not be published. Required fields are marked *

Recipe Rating





Sausage Poutine

Sausage Poutine with Cheddar Bacon Brats

Author Mark & Fey
Print Pin
Course Dinner, Lunch, Snack
Keyword Bratwurst, French Fries, Pork, Poutine, sausage
Cook Time 30 minutes
Servings 4

Ingredients

For the gravy

  • 4 Tbsp cornstarch
  • Kosher salt for seasoning
  • black pepper for seasoning
  • 2 cups milk
  • 4 Tbsp unsalted butter
  • 2 cups beef stock
  • 1 19oz pack of Johnsonville Cheddar and Bacon Bratwurst
  • 1 bag frozen crinkle french fries
  • Kosher salt for seasoning
  • neutral oil for the pan
  • 1 cup Wisconsin cheese curds
  • 1/4 cup green onions diced (optional for garnishing)

Instructions

  • Set a medium sauce pan to medium heat. Add your butter and let it melt for a minute. Then add the cornstarch and whisk to avoid lumps. Add milk and stir it in until evenly combined. Add your beef stock and stir it in as well. Reduce the heat to low and simmer until thickened, about 5 minutes. Season with salt and pepper. Then move the gravy to a thermos to keep warm.
  • Heat a large skillet or a flat top to medium high heat and coat with olive oil. Add the sausages and sear all sides, for 1 to 2 minutes per side. Add a little bit of water and cover with a cloche to cook the sausages all the way through, for about 8 minutes. Remove from the heat and set aside to rest for a few minutes before slicing into bite sized slices.
  • Cook the fries in the oven according to the package instructions or until golden-brown.
  • Build the poutine by spreading the french fries out on a plate and season with a pinch of kosher salt. Pour on the gravy and top the fries with your cheddar and bacon sausage, cheese curds and green onions.
play video

Smash Grated Butter Burger

Cook Time 240 Minutes

Serves 6

On a big sheet tray covered with aluminum foil, place your trout and coat generously with your Juicy Bird Brine on both sides. Add another sheet tray covered with aluminum foil on top and place a heavy pan or weight on top of it. Move to the fridge for about 24 hours.

 

Remove the trout from the fridge and rinse the brine off with water. Place your trout back on a sheet tray with a rack this time.

 

Fire up your cold smoke tube and put it in your grill or pizza oven. Add your trout and let it smoke for about 4 hours. Remove from the grill or pizza oven and enjoy.
Print Recipe Back To Recipes Save To Pinterest

Comments:

Be The First To Comment:

Your email address will not be published. Required fields are marked *

Recipe Rating





Smash Grated Butter Burger

Smash Grated Butter Burger with Grilled Onions

Author Mark & Fey
Print Pin
Course Dinner, Lunch, Tailgate
Keyword Beef, Burger, Butter
Cook Time 25 minutes
Servings 4

Ingredients

  • 1 pound ground beef
  • Kosher salt for seasoning
  • black pepper for seasoning
  • 4 slices american cheese
  • 4 burger buns
  • 1 large onion diced
  • 8 Tbsp of your favorite butter grated

Instructions

  • Heat a large skillet or griddle to medium high heat. Add the onions and a little bit of butter and season with salt and pepper. Cook until the onions are softened and begin to brown. Remove from the heat.
  • In a bowl, stir in your grated butter into your ground beef with a fork, to make sure the butter doesn’t melt. Season with salt.
  • Divide the beef into 4 loose rounds. Place the burgers on the skillet or griddle. Once juices start to pool at the bottom of the burger use a smash burger press or large metal spatula to smash the burger until it is SUPER THIN! Season with salt and pepper. Once you see juices pooling on the meat, flip the burger. Add the cheese and cook for an additional minute. Once the cheese starts to melt, add your onions and put the top bun over the onions and cook for one more minute. Remove the patty with the bun from the heat and build your burgers with the bottom bun.
play video

Funyun Smash Burger

Cook Time 240 Minutes

Serves 6

On a big sheet tray covered with aluminum foil, place your trout and coat generously with your Juicy Bird Brine on both sides. Add another sheet tray covered with aluminum foil on top and place a heavy pan or weight on top of it. Move to the fridge for about 24 hours.

 

Remove the trout from the fridge and rinse the brine off with water. Place your trout back on a sheet tray with a rack this time.

 

Fire up your cold smoke tube and put it in your grill or pizza oven. Add your trout and let it smoke for about 4 hours. Remove from the grill or pizza oven and enjoy.
Print Recipe Back To Recipes Save To Pinterest

Comments:

Be The First To Comment:

Your email address will not be published. Required fields are marked *

Recipe Rating





Funyun Smash Burger

Funyun Smash Burger

Author Mark & Fey
Print Pin
Course Dinner, Lunch, Tailgate
Keyword Beef, Burgers, Funyuns
Cook Time 25 minutes
Servings 4

Ingredients

  • 2 pounds ground beef we like a 80/20 mix
  • 4 burger buns
  • Kosher salt for seasoning
  • 1 6oz bag of Funyuns
  • 1 cup shredded iceberg lettuce
  • 8 slices american cheese
  • neutral oil for the pan

Special Sauce

  • 1 cup mayo
  • 1/4 cup ketchup
  • 3 Tbsp sweet relish
  • 1 Tbsp garlic powder
  • 1 Tbsp Salt and Pepper + Three Chiles

Instructions

  • Divide the beef into 8 equal parts and roll them into meatballs. Season with plenty of kosher salt.
  • Make the special secret sauce: combine the mayo, ketchup, relish, garlic powder and Salt Pepper + Three Chiles. Check for seasoning and add salt, if needed.
  • Heat your skillet or a flat top to medium high heat.
  • Lightly oil the skillet or flat top and place the burgers on the skillet or flat top. Once juices start to pool at the bottom of the burger use a smash burger press or large metal spatula to smash the burger until it is SUPER THIN! Season with a pinch of kosher salt and add the crushed Funyuns.
  • Once you see juices pooling on the meat flip the burgers. Add the cheese and place a top bun on top of four patties. As soon as the cheese is melted, put the patties with the bun on top of the other patties and pull them off.
  • Toast the bottom buns on the still hot skillet or flat top and then smear with the special sauce. Top with shredded lettuce and your burger patties with the top bun.