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We Have A Cookbook
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Hi there! We’re Mark and Fey, but you can call us The Grill Dads, or the two idiots, or the magical wizards of all things grilling. All three are correct. We live and cook by a very simple mantra: We can literally make anything on the grill. F*ck yeah.

In our cookbook we show you how to ball out as hard as we do, and make juicy, well-seasoned and perfectly cooked dishes on your backyard grill or smoker.

You can order on our site or go to Amazon and help fund the next moon landing. Either works for us.

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play video

Beer Soaked Hatch Chile Hot Dog

Cook Time 20 Minutes

Serves 6

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!

 

 
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Beer Soaked Hatch Chile Hot Dog

Beer Soaked Hatch Chile Hot Dog

Author Mark & Fey
Print Pin
Course Dinner, Lunch, Tailgate
Keyword 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

Super Pickle Stacked Smash Burger

Cook Time 20 Minutes

Serves 6

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!

 

 
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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 20 Minutes

Serves 6

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!

 

 
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Sausage Reuben

Steakhouse Onion Sausage Reuben

Author Mark & Fey
Print Pin
Course Dinner, Lunch, Tailgate
Keyword 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

Beer Braised Bratwurst Burger

Cook Time 20 Minutes

Serves 6

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!

 

 
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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 beginning 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

Smash Grated Butter Burger

Cook Time 20 Minutes

Serves 6

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!

 

 
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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 beginning 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 20 Minutes

Serves 6

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!

 

 
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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.
play video

White Castle Copycat Flat Top Sliders

Cook Time 20 Minutes

Serves 6

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!

 

 
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Flat Top Sliders

White Castle Copycat Flat Top Sliders

Author Mark & Fey
Print Pin
Course Dinner, Lunch, Tailgate
Keyword Burger, Sandwich
Cook Time 20 minutes
Servings 4

Ingredients

  • 1/4 cup dehydrated onions
  • 1 pound 80/20 ground beef
  • Kosher salt for seasoning
  • 12 slider sized potato rolls
  • 12 dill pickles

Instructions

  • Rehydrate the onions by covering them with 1/2 cup lukewarm water in a small bowl. Set aside while you prep the patties.
  • On parchment paper lined quarter sheet tray (or metal 13×9 baking dish) loosely break up the beef into an even layer. Season generously with kosher salt. Gently press the beef down into a single thin layer, pushing it into the corners of the tray. Finally top the beef with more parchment and use another tray of baking dish to press down on the beef. Remove the top tray and paper. Use a knife to cut the beef into 12 squares then dock the squares with the thick end of a skewer – this helps the bun steam and keeps the patties from shrinking up.
  • Drain the onions. Heat a flat top or large skillet to medium high heat. Sprinkle on the onions and cook for 1 minute. Add the beef patties, giving some space between them. Top each patty with a bottom bun. Cook the patties for 3 minutes total time. Flip the patties and remove from the grill, onions up. Top each patty with a dill pickle slice and top with the other bun half.
play video

Ancho Beer Carne Asada Tacos

Cook Time 20 Minutes

Serves 6

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!

 

 
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Ancho Chili and Beer Carne Asada Tacos

Ancho Beer Carne Asada Tacos

Author Mark & Fey
Print Pin
Course Dinner, Lunch, Tailgate
Keyword Beef, Flank Steak, pabst, Tacos
Cook Time 25 minutes
Servings 5

Ingredients

For the ancho beer marinade

  • 1 large white onion diced
  • 1 large jalapeno sliced
  • 1/4 cup lime juice from 2 limes
  • 1/2 cup orange juice from 1 large orange
  • 4 cloves garlic
  • 1 teaspoon ground cumin
  • 2 teaspoon ancho chili powder
  • Handful fresh cilantro
  • 1 12 ounce can Pabst Blue Ribbon
  • Kosher salt for seasoning
  • Black pepper for seasoning

For the tacos

  • 1 pound flank steak
  • 12 small flour tortillas
  • Your favorite taco fixings like diced onion, fresh cilantro, and cotija cheese, hot sauce, and lime wedges

Instructions

  • Combine all marinade ingredients in a blender, except the beer and puree into a think paste. Season the flank with kosher salt. Pour the ancho marinade onto the flank steaks and massage into the meat. Move the meat to a bowl and cover with the Pabst Blue Ribbon beer. Marinade for 1 to 2 hours.
  • Heat a grill for medium-high direct heat.  Grill the steak over direct heat for 3 to 5 minutes per side or until it reaches about 127 degrees F. Set aside to rest for 5 minutes.
  • Meanwhile toast the tortillas and get your taco fixings ready.
  • Slice the flank into thin pieces across the grain and then again into bite sized pieces. Build the tacos by laying down some  beef, diced onions, cilantro, a big squeeze of lime, and your favorite hot sauce.
play video

Italian Parmesan Sausage Burrito

Cook Time 20 Minutes

Serves 6

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!

 

 
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Italian Parmesan Sausage Burrito

Italian Parmesan Sausage Burrito

Author Mark & Fey
Print Pin
Course Dinner, Tailgate
Keyword burritos, Johnsonville, sausage
Cook Time 20 minutes
Servings 4

Ingredients

  • Kosher salt for seasoning
  • 1 pound dry spaghetti
  • 1 package Johnsonville Parmesan Italian Sausages
  • Olive oil for the pan
  • 2 cups marinara sauce
  • 4 large burrito sized flour tortillas
  • 4 cups grated part skim Parmesan

Instructions

  • Heat a large pot of water over high heat and bring to a boil. Season generously with kosher salt.
  • While the water heats, use a sharp knife to butterfly the sausages.
  • Add the pasta to the salted water and cook until al dente. Drain the pasta reserving some of the pasta water for later.
  • Heat a large skillet or flat top over medium high heat and coat with olive oil. Add the sausages, cut side down and cook until browned, breaking up with a spatula as needed. Remove them from the heat and set aside.
  • Add the cooked spaghetti to the skillet or flattop, along with a splash of pasta water and a few spoonfuls of sauce. Remove the pasta from the pan and build the burritos.
  • Build the burritos by dividing the spaghetti between the tortillas, topping the spaghetti with the sausage, more marinara sauce, and the mozzarella. Roll up the burritos.
  • Make the cheese skirt by sprinkling the remaining mozzarella into 4 rectangles on the flat top – if you’re working with a skillet, do this one at a time.  When the cheese starts to brown around the edges, Add the burritos and roll the skirt around the burrito. Remove from the skillet and cool for 5 minutes to crisp the cheese.
play video

Complete Meal on a Grill

Cook Time 20 Minutes

Serves 6

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!

 

 
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Grilled Chicken with Potatoes

Complete Meal on a Grill

Author Mark & Fey
Print Pin
Course Dinner, Meal Prep, Tailgate
Keyword Poultry, Spiceology
Cook Time 35 minutes
Servings 6

Ingredients

  • 8 bone-in skin-on chicken thighs
  • Lemon Thyme Juicy Bird Brine
  • Barbecue sauce of your choice
  • 24 ounces petite Yukon gold potatoes
  • Salt Pepper + Sour Cream and Onion seasoning
  • 1 pound broccolini
  • Salt Pepper + Three Chiles seasoning
  • 1 large lemon cut into wedges for squeezing

Instructions

  • Season the chicken thighs all over with Lemon Thyme Juicy Bird Brine and dry brine overnight.
  • When ready to cook, set the grill for medium high two zone cooking.
  • Cook chicken over direct heat to crisp about 5 minutes, then move to the indirect to cook through. The thighs are finished when they reach 160 degrees F. Before removing the chicken from the grill brush with your favorite sauce and grill for 2 minutes longer.
  • Toss the potatoes with Salt Pepper + Sour Cream and Onion seasoning. Cook over indirect heat for 15 minutes, or until tender.
  • Finally, season the broccolini with Salt Pepper + Three Chiles seasoning and cook over direct heat for 3 to 5 minutes until charred.
  • Serve the broccolini and potatoes alongside the grilled chicken.