Shop the Grill Dads

Italian Grilled Chicken Thighs

With Garlic Parmesan Polenta

For the chicken thighs

For the garlic parmesan polenta

  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 3 cups chicken broth
  • 2 cups polenta
  • 1 cup grated parmesan cheese
  • 2 tablespoons butter

Coat the chicken thighs all over in the Juicy Bird Italian Brine. Set in a single layer on a baking sheet and brine for at least 24 hours in the fridge.


When your chicken is brined, heat a gas or charcoal grill for two-zone medium cooking. Remove the chicken from the fridge and grill skin side down over direct heat until just crispy. Turn the chicken thighs over onto the indirect heat and cook until they reach 160 degrees F, about 15 to 18 minutes.


While the chicken cooks over indirect heat, make the polenta. Heat the oil in a medium saucepan. Add the garlic and cook until fragrant, about a minute. Add the broth and bring to a simmer. Whisk in the polenta and cook until tender and creamy, about 10 minutes. Add the parmesan and butter and whisk again until smooth.


Spread the polenta onto a serving tray and top with the chicken. Season with additional salt and olive oil just before serving.

Tomahawk Ribeye

With Mojo de Ajo Sauce

Cook Time 2 hours

Serves 4

For the Mojo de Ajo sauce

  • 3 heads garlic
  • 1/2 cup plus 3 tablespoons olive oil
  • 2 large limes
  • 2 large oranges
  • 3 tablespoons fresh parsley
  • 1 tablespoon dried oregano
  • Kosher salt, for seasoning

Remove the tomahawk steak from the fridge at least an hour before cooking. Season the steak liberally with Salt Pepper + Chocolate Chile. 


Remove the loose papery skin from the garlic heads, trim off their tops and cover each with about a tablespoon of olive oil. Wrap the garlic in foil.


Set  the smoker/grill to 250 F. Add the garlic bindles and  the steak to the grill and cook for 90 minutes or until the steak  reaches 130 degrees F and the garlic is soft. When it reaches temp, remove the steak from the grill and rest while you make the rest of the mojo de ajo sauce. 


In a small food processor or mortar and pestle, roughly smash the parsley and oregano into a rough paste. Add the juices from both the limes and the orange and mash or pulse to combine. Squeeze the roasted garlic from the heads and add to the processor or pestle. Continue to smash or pulse, adding salt and pepper, until the sauce thickened. Lastly, stream in the 1/2 cup olive oil until you have a thick dressing-like sauce.


Increase the grill to high/500 F and sear the steak for 2 minutes on each side. Transfer steak onto a cutting board and rest 30 minutes. Thickly slice the steak and drizzle with more olive oil, the mojo de ajo sauce and serve with a sprinkle of flaky salt. 

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

Sichuan Hot Chicken Sandwich

Serves: 4

Cook Time 20 Minutes

Prep time: 6 Hours or Overnight

  • 2 large chicken breasts
  • 2 cups buttermilk
  • 3/4 cup soy sauce
  • 2 tablespoon Red Tuxedo, our seasoning blend from Spiceology, divided
  • 4 cloves garlic, smashed and roughly chopped
  • 1 scallion, chopped
  • 2 cups all-purpose flour
  • 2 quarts oil, for frying
  • 1 (6 ounce jar) Fly By Jing Sichaun Chili Crisp

For the sandwiches

  • 1 small head cabbage, thinly sliced
  • 1 tablespoon lime juice
  • 1 tablespoon safflower oil
  • Kosher salt, for seasoning
  • 4 soft buns
  • 1/2 cup mayo

First, butterfly then brine the chicken breast. Remove the chicken breast from the fridge and pat dry with paper towels. Use a sharp knife to butterfly the breast — place your hand on the breast and slice through it starting at the thickest part to slice it in half horizontally. Mix up the brine by combine the buttermilk, soy sauce, 1 tablespoon Red Tuxedo, garlic, and scallion. Add the chicken breast pieces and brine for at least 6 hours or overnight. 

Before you fry the chicken breasts, make a quick slaw by tossing together the thinly sliced cabbage, lime juice, oil, and salt. Chill while you make the rest of the sandwich.

Combine the flour and remaining 1 tablespoon Red Tuxedo in a large bowl. Drizzle a bit of chicken brine into the flour mix to make some little crunchies! Dip the chicken breast into the flour mixture, then back in the brine and the flour again. Set aside on a cooling rack while you heat the oil.

Heat the oil for frying in a large, deep straight sided pot, such as a dutch oven. When the oil reaches 375 degrees F, add the chicken pieces two at a time and fry until golden and crisp, about 8 minutes total. The chicken should reach an internal temperature of 165 degrees F. Move to a cooling rack to drain.

Combine the Fly By Jing Sichuan Chili Crisp to a heat proof bowl and ladle in 1/2 cup of the hot fry oil (carefully, it might pop a bit!) Add the chicken pieces one at a time to coat and return to the cooling rack to drain.

Build the sandwiches by toasting the buns, smearing with a bit of mayo, adding a chicken breast, and then topping with the slaw and top bun.


Bacon Jalapeño Cheese Skirt-Wrapped Hot Dog

With Crema, Tomato, and Avocado

Serves: 6

Cook Time: 20 Minutes

Prep Time: 10 Minutes

  • 6 extra long hot dogs
  • 6 slices thin cut bacon
  • 2 jalapenos, minced
  • Kosher salt, for seasoning
  • 3 cups shredded cheddar cheese
  • 6 hot dog buns
  • 1 large tomato, thinly sliced and halved
  • 1 large avocado, thinly sliced
  • 1 bunch cilantro, roughly chopped
  • Crema, for serving
  • Hot sauce, for serving

Tightly wrap each hot dog in a piece of bacon, overlapping the bacon slightly and leaving an end of the hot dog out on each end.

Heat a large skillet or griddle over medium high heat. Add the hot dogs and cook, turning every minute or so until the bacon is crisped and browned, about 7 minutes total. Set aside.

Add the jalapeno to the hot pan and season with salt. Cook until tender, about 3 minutes. Remove from the skillet if using. Working in batches of two, add 1 tablespoon of cooked jalapeno to the skillet or griddle. Sprinkle the jalapeno with about 1/2 cup of cheese in a small rectangular shape – you’re aiming to make the cheese skirt roughly the same shape as your open bun. When the cheese begins to brown around the edges, top each skirt with a bun and cook for 1 minute more. Then use a wide flat spatula to remove the buns. Repeat with the remaining jalapeno, cheese and buns.

Build the hot dogs by topping each bun with a few slices of tomato, avocado and then adding the bacon-wrapped hot dog and garnishing with cilantro, crema, and hot sauce for serving.

Pimento Cheese Smash Burger

Serves: 4

Cook Time 20 Minutes

Prep Time: 15 minutes

For the pimento cheese

  • 8 ounces grated sharp cheddar cheese, about 2 cups
  • 1/4 cup cream cheese
  • 1/4 cup mayonnaise
  • 1/2 cup jarred pimento or other roasted red peppers, finely diced
  • Cayenne pepper, for seasoning
  • Kosher salt, for seasoning

For the burgers

  • 1 pound high-fat ground beef, such as 70/30 or ground waygu
  • Kosher salt, for seasoning
  • 4 buns, we like potato buns
  • Butter lettuce, for serving

Make the pimento cheese, this can be done several days in advance: Combine the cheddar, cream cheese, and mayo in a medium mixing bowl. Add the pimentos, and season with cayenne and kosher salt. Stir until well combined and chill for at least 30 minutes before using.

Divide the meat into 8 portions. Form the beef into loosely packed rounds — like a meatball. Set aside while you prep the grill. 

Heat a grill to two-zone cooking. Toast the burger buns over high heat and then set aside. Heat a large griddle or skillet over direct heat. Working in batches of two, add two beef rounds to the skillet at a time – season each with salt, .  Let the burgers go until some fat pools at the bottom of the burger. Use a large flat spatula to press down hard on each patty for 2 minutes. The burger should be super thin and have a diameter that is at least two inches wider than the bun (if your pan is too small you may only be able to do one at a time). 

When the juices in the middle of the burger start to bubble up, flip the burger. Cook another 2 to 3 minutes then top each patty with a generous spoonful of pimento cheese, stack two patties together and top each with a top bun, then bottom bun — this steams the buns deliciously. 

Remove the bottom bun and top with a leaf of butter lettuce then the stacked patties and topped buns.


The Whole Tri Tip Sandwich

Havarti, Horseradish Sauce & Arugula

Serves 6 to 8

Cook Time 30 Minutes

Prep Time: 20 Minutes

For the tri-tip and sandwich

  • 1 (2.5 to 3 pound) beef tri-tip roast
  • 3 tablespoon Red Tuxedo Rub
  • 1 large loaf of ciabatta bread
  • Olive oil
  • 1 oblong loaf rustic bread, such as ciabatta, about 1 pound
  • 8 thin slices havarti cheese, about 4 ounces
  • 1 small red onion, very thinly sliced
  • 2 ounces fresh arugula
  • Kosher salt, for seasoning
  • Black pepper, for seasoning

For the horseradish cream sauce

  • 1/2 cup sour cream
  • 1/4 cup mayo
  • 1/4 cup prepared horseradish
  • 2 tablespoons buttermilk
  • 2 teaspoons Worcestershire sauce
  • Kosher salt, for seasoning
  • Black pepper, for seasoning

Season the tri tip liberally with Red Tuxedo seasoning. Add a MeaterPlus probe to the roast so you can monitor the cook time and doneness from the Meater App. Set the tri tip at room temperature while you heat the grill.

Heat a grill for two-zone cooking with the indirect side set around 375 degrees F and the direct side for high heat.

Throw the tri tip on the grill and set your MeaterPlus probe to your desired temp — ours is 130 degrees F for tri tip. Sear the tri tip over  direct heat for 2 to 3 minutes then move to indirect heat until it reaches your desired temperature, about 22 minutes.

While the tri tip roast, prep the rest of the sandwich. Prepare the horseradish sauce by combining the mayo, sour cream, buttermilk, prepared horseradish, Worcestershire sauce, salt and pepper in a medium mixing bowl and whisk to combine. Chill in the fridge for at least 30 minutes.

Remove the tri tip from the grill to rest — the MeaterPlus will let you know when the roast is perfectly rested. While the tri tip rests, slice open the bread, drizzle it will olive oil and toast it over direct heat for 2 minutes. Flip the the bread pieces over and lay on the Havarti, close the grill to help the cheese melt. Remove from the grill.

Slice the tri tip into its two muscle sections and then thinly slice each section against its grain. Stack all of the slice tri tip onto one half of the bread, season with additional kosher salt and then top with the arugula and onions. Spread some of the horseradish cream sauce onto the other piece of bread and top to complete the sandwich. Slice the sandwich into wedges and serve.


Flank Steak Ranchero Burritos

Serves 4

Prep Time 30 Minutes

Cook Time 20 Minutes


Lime Cilantro Rice

  • 1 cup long grain white rice, rinsed
  • 1 1/2 cup water
  • 2 tablespoons finely chopped cilantro
  • 2 tablespoons lime juice
  • 1 teaspoon kosher salt

Pico de Gallo

  • 4 roma tomatoes, diced
  • 1/2 white onion, diced
  • 1 jalapeno – seeded, stemmed, and diced
  • 2 tablespoons lime juice
  • Kosher salt for seasoning

Ranchero Sauce

  • 4 cloves garlic
  • 2 pasilla peppers
  • 1 jalapeno
  • 2 slices white onion – dice the remainder for the pico
  • 1 (28 oz) can crushed tomatoes
  • 1 tablespoon cumin
  • 1 tablespoon Black Tuxedo seasoning
  • 1 tablespoon ancho chile powder
  • 1/4 cup olive oil

For the burritos

  • 2 large avocados, sliced
  • 4 (12-inch) flour tortillas
  • Mexican crema, for garnish
  • 2 cups shredded Mexican cheese blend
  • 1/2 cup Cotija cheese

Add some of our Black Tuxedo Rub (available from Spiceology) to the flank and let it sit out and come to room temperature.

Set your grill up for a direct, medium-high heat. We used our @biggreenegg with FOGO Charcoal.

Next, make the cilantro rice. We use a rice cooker and added one cup of long grain rice and 1 1/2 cups of water along with a pinch of salt. Once the rice cooker finishes, fluff the rice with a fork and add cilantro and lime juice. Cover it again and let it sit for fifteen minutes.

For the pico, combine all ingredients and check for seasoning. Add more salt and lime juice as needed.

For the ranchero sauce, combine the garlic, onion, pasilla, and jalapeno on a sheet tray and roast on the grill for 15 to 20 minutes or until the veggies are sizzling and have some char. Remove and discard the skin and seeds from the chilis. Move the roasted veggies to a food processor with the rest of the ingredients. Blend until smooth then taste and adjust seasoning to your liking. Move the sauce to a saucepan on medium heat and cook for 10 minutes until thickened.

Grill your steak over direct heat – turning often. Pull the steak off at 125º and allow it to rest for ten minutes.

Slice the steak across the grain. Then grill your tortillas for 30 seconds per side to make them pliable. Add rice, steak, avocado, pico, and cheese. Fold the edges of the burrito in and roll it up. Grill it for a few minutes per side.

Top it with your ranchero sauce, cilantro, crema, and cotija. Serve and expect people to want a second one.

Grilled Chicken Fajitas

Serves 4 to 6

Cook Time 30 Minutes

Cook Time 20 Minutes

  • 2 pounds boneless skinless chicken thighs, about 8 total
  • 1 ½ tablespoons Fajita Seasoning
  • 1 large bell peppers, yellow or orange, sliced into strips
  • 1 large jalapeno or poblano pepper, sliced into strips
  • 1 large white onion, cut into lyonnaise style strips
  • 1 tablespoons olive oil
  • 1 teaspoon kosher salt
  • ½ cup crumbled Cojita cheese
  • ½ cup Crema
  • 12 (8-inch) flour tortillas
  • 2 large limes, cut into wedges, for serving
  • Our Pico De Gallo, for serving

Measure out about 1 ½ tablespoons of the seasoning and sprinkle this onto the chicken thighs. Set the chicken thighs aside for 30 minutes at room temperature. 


Heat a grill for medium-high direct heat. Toss the peppers and onions with olive oil and season with salt. Pile these into a grill pan – we love @madein Cookware grilling pan and cook the vegetables over medium high heat until they reduce by half in volume and begin to char, about 10 minutes. Remove from the heat. 


Grill the chicken thighs over direct heat, flipping every 2 to 3 minutes until they are charred and reach 165 degrees F, about 18 minutes total cook time. Remove from the heat, cool for 5 minutes. Cut into bite sized pieces. 


Heat a large skillet on the grill until sizzling. Remove from the heat and pile in the peppers and onions, followed by the chicken, a sprinkle of cotija, a drizzle of crema. Serve immediately with toasted tortillas, pico de gallo and lime for squeezing.

Grilled Halloumi BLT

Serves 4

Cook Time 30 Minutes

Cook Time 30 Minutes

  • 8 slices thick cut peppered bacon
  • 2 (8-ounce) blocks Idaho Grilling Cheese by Ballard Cheese
  • 8 slices thick cut white bread, such as Texas toast
  • ½ cup mayo
  • 2 large Beefsteak tomatoes, thickly sliced
  • 1 head bibb or butter lettuce, washed and dried

Heat the grill for medium high, direct heat. 


Arrange the bacon on another rimmed baking sheet and cook over direct heat, covered, until crispy, about 15 minutes. Remove the bacon pan from the grill and set aside. 


Grill the halloumi over medium-high direct heat for 2-3 minutes. Set aside to cool for 5 minutes before slicing. 


Spread one side of each bread slice with mavo. Lightly toast the buns on the grill while it is still warm, about 2 minutes over medium-high heat. Then coat the untoasted bread side with mayo a build the sandwiches, putting lettuce down first, followed by the cheese, tomatoes, bacon, and finally a second slice of bread. Slice the sandwiches in half and serve.