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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.

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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!
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Fire Roasted Hatch Chile Ice Cream

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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Fire Roasted Hatch Chile Ice Cream

Fire Roasted Hatch Chile Ice Cream On a Ninja Creami

Author Mark & Fey
Print Pin
Course Snack
Keyword Hatch Chile, Ice Cream, Ninja CREAMi
Cook Time 10 minutes
Servings 4

Ingredients

  • 1 1/2 tbsp cream cheese softened
  • 1/2 cup granulated sugar
  • 1 1/2 tsp vanilla extract
  • 1 cup heavy cream
  • 1 1/2 cup whole milk
  • 2 tbsp diced fire roasted hatch chile

Instructions

  • In a medium bowl, mix your cream cheese with the sugar and vanilla extract. With a whisk or rubber spatula, stir the mixture until evenly combined, for 1 minute. Then slowly mix your heavy cream and milk until fully combined and sugar is dissolved.
  • Pour your mix into an empty CREAMi pint. Put the lid on and freeze for 24 hours.
  • Remove the pint from the freezer and take off the lid. Follow the Ninja CREAMi instructions and attach the pint to your Ninja CREAMi. Select the ICE CREAM mode and process.
  • Remove the pint from the CREAMi and create a 1 1/2 inch wide hole that reaches the bottom of the processed portion of the pint. Add your fire roasted hatch chile and process twice using the ICE CREAM mode with the MIX-IN program.
  • When processing is complete, remove the ice cream from the pint and serve immediately. You’ll be surprised 😉
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Beer Soaked Grilled Cheese with Hatch Chile

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 Grilled Cheese with Hatch Chile

Beer Soaked Grilled Cheese with Hatch Chile

Author Mark & Fey
Print Pin
Course Lunch, Sandwich
Keyword grilled cheese, Hatch Chile, Sandwich
Cook Time 20 minutes
Servings 4

Ingredients

  • 8 slices of bread
  • 16 slices mild cheddar cheese
  • 1 cup diced white onion
  • 1 cup diced fire roasted hatch chile
  • 6 eggs
  • 1 12oz can of Pabst Blue Ribbon
  • Salt and Pepper + Three Chiles for seasoning
  • 4 Tbsp unsalted butter
  • Neutral oil for the pan

Instructions

  • Heat a large skillet or griddle to medium high heat. Coat with oil. Add your onions and the hatch chile and season with your Salt and Pepper + Three Chiles. Cook until the onions are softened, for about 5 minutes. Remove from the heat and set aside.
  • Make your soaking mixture by adding the eggs, the full can of Pabst Blue Ribbon and season with Salt and Pepper + Three Chiles in a big rectangular container. Mix well until evenly combined. You can use an immersion blender to make it super smooth if desired.
  • Set your skillet or griddle to medium low heat. Add butter. Soak your slices of bread in your soaking mixture and place in the skillet or griddle. Cook for a couple of minutes and flip the slices of bread. Add 2 slices of cheese to each slice of bread and cook for a few more minutes until the cheese begins to melt. Add your hatch chile and onions to half of your bread slices and close your sandwiches. Cook for 6 more minutes, flipping your sandwiches every 2 minutes. Remove from the heat and serve while hot.