+
+
Hey You
Subscribe

Stay Updated

+
Hey You
We Have A Cookbook
And We Think You Should Buy One

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 pre-order an autographed copy from our site or go to Amazon and help fund the next moon landing. Either works for us.

Buy Now
Shop the Grill Dads
play video

Wisconsin Butter Burger

Cook Time 25 Minutes

Serves 4

  • 1 large onion, diced
  • Kosher salt. for seasoning
  • Black pepper, for seasoning
  • 1 pound ground beef
  • 4 slices American cheese
  • 4 burger buns
  • 8 tablespoons Wisconsin Butter, such as Kate’s or Nordic Creamery

Heat a large skillet or griddle to medium high heat. Add the onions and season with salt and pepper. Cook until the onions are softened and beginning to brown. Remove from the heat.

 

Divide the beef into 4 loose rounds. Place the burgers on the pan. 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.

Toast the buns on the hot griddle. Build the burgers by topping each bottom bun with onions, a burger patty, and then smearing the top bun with Wisconsin Butter. Top the burger and enjoy.
Print Recipe Back To Recipes Save To Pinterest

Comments:

Be The First To Comment:

Your email address will not be published.


Wisconsin Butter Burger

Wisconsin Butter Burger

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

Ingredients

  • 1 large onion diced
  • Kosher salt. for seasoning
  • Black pepper for seasoning
  • 1 pound ground beef
  • 4 slices American cheese
  • 4 burger buns
  • 8 tablespoons Wisconsin Butter such as Kate's or Nordic Creamery

Instructions

  • Heat a large skillet or griddle to medium high heat. Add the onions and season with salt and pepper. Cook until the onions are softened and beginning to brown. Remove from the heat.
  • Divide the beef into 4 loose rounds. Place the burgers on the pan. 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. Toast the buns on the hot griddle. Build the burgers by topping each bottom bun with onions, a burger patty, and then smearing the top bun with Wisconsin Butter. Top the burger and enjoy.
play video

Filet Mignon Steak Sandwich

Cook Time 25 Minutes

Serves 4

  • 1 large onion, diced
  • Kosher salt. for seasoning
  • Black pepper, for seasoning
  • 1 pound ground beef
  • 4 slices American cheese
  • 4 burger buns
  • 8 tablespoons Wisconsin Butter, such as Kate’s or Nordic Creamery

Heat a large skillet or griddle to medium high heat. Add the onions and season with salt and pepper. Cook until the onions are softened and beginning to brown. Remove from the heat.

 

Divide the beef into 4 loose rounds. Place the burgers on the pan. 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.

Toast the buns on the hot griddle. Build the burgers by topping each bottom bun with onions, a burger patty, and then smearing the top bun with Wisconsin Butter. Top the burger and enjoy.
Print Recipe Back To Recipes Save To Pinterest

Comments:

Be The First To Comment:

Your email address will not be published.


Close up shot of the steak sandwich with horseradish sauce

Filet Mignon Steak Sandwich

Author Mark & Fey
Print Pin
Keyword Beef, Piedmontese, reverse sear, Sandwiches, Steak
Cook Time 1 hour 30 minutes
Servings 1

Ingredients

  • 2 to 3 11/2 inch thick filet mignon steaks, about 8 ounces each
  • Kosher salt for seasoning
  • 1 baguette cut into 4 sandwich length pieces
  • Mayo for grilling the bread
  • 2 ounces micro greens
  • Horseradish cream sauce from below

For the horseradish cream sauce

  • 1/2 up mayo
  • 1/4 cup prepared horseradish
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon Worcestershire sauce
  • Kosher salt and black pepper for seasoning

Instructions

  • Remove the steaks from their package and pat dry. Season liberally with kosher salt on all sides. We like to tie these with butcher’s twine around their circumference to keep a nice tidy shape.  There are two ways to cook these steaks low and slow for reverse seasoning. We like to vacuum seal the steaks in a food safe bag and cook in a sous vide bath at 120 degrees F for 90 minutes. Alternatively, you can set the steak on a cooling rack set inside a sheet pan and cook them at 200 degrees F for about 30 minutes or until they reach 115 to 120 degrees F.  Rest the steaks for 5 to 10 minutes while you toast the baguette and make the horseradish sauce.
  • Heat a large cast iron skillet or griddle over medium-high heat. Coat the baguette halves with mayo and griddle for 2 minutes or until browned and crispy. In a medium bowl, whisk together the remaining mayo, horseradish, lemon juice, Worcestershire with a pinch of salt and pepper. Taste and adjust seasoning.
  • Crank the heat to high and let the skillet get very hot. Brush the steaks with a little peanut or canola oil and sear them on each side for 1 to 2 minutes. Rest again for 5 minutes before slicing.
  • Build the sandwiches by slathering the baguette with the horseradish sauce, adding micro greens and adding the sliced steak. Season with more salt and crush these delicious sandwiches, immediately.
play video

Carne Asada Street Tacos

Cook Time 25 Minutes

Serves 4

  • 1 large onion, diced
  • Kosher salt. for seasoning
  • Black pepper, for seasoning
  • 1 pound ground beef
  • 4 slices American cheese
  • 4 burger buns
  • 8 tablespoons Wisconsin Butter, such as Kate’s or Nordic Creamery

Heat a large skillet or griddle to medium high heat. Add the onions and season with salt and pepper. Cook until the onions are softened and beginning to brown. Remove from the heat.

 

Divide the beef into 4 loose rounds. Place the burgers on the pan. 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.

Toast the buns on the hot griddle. Build the burgers by topping each bottom bun with onions, a burger patty, and then smearing the top bun with Wisconsin Butter. Top the burger and enjoy.
Print Recipe Back To Recipes Save To Pinterest

Comments:

Be The First To Comment:

Your email address will not be published.


Carne Asada Street Tacos

Author Mark & Fey
Print Pin
Keyword Beef, Piedmontese, Spiceology
Servings 1

Ingredients

  • 1 1/2 pounds sirloin bavette we're big fans of this cut from Certified Piedmontese
  • 2 tablespoons Salt Pepper + Three Chiles
  • 12 small flour tortillas
  • 1 cup avocado salsa
  • 1/4 medium white onion diced
  • 1 small bunch cilantro finely chopped
  • 1 lime quartered, for serving
  • Hot sauce for serving

Instructions

  • Heat a grill for medium-high direct heat. Season the sirloin on all side with Salt Pepper + Three Chiles. 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 bavette into thin pieces across the grain and then again into bite sized pieces. Build the tacos by laying down some avocado salsa, adding the beef, diced onions, cilantro, a big squeeze of lime, and your favorite hot sauce.
play video

Ninja Smash Burger

Cook Time 25 Minutes

Serves 4

  • 1 large onion, diced
  • Kosher salt. for seasoning
  • Black pepper, for seasoning
  • 1 pound ground beef
  • 4 slices American cheese
  • 4 burger buns
  • 8 tablespoons Wisconsin Butter, such as Kate’s or Nordic Creamery

Heat a large skillet or griddle to medium high heat. Add the onions and season with salt and pepper. Cook until the onions are softened and beginning to brown. Remove from the heat.

 

Divide the beef into 4 loose rounds. Place the burgers on the pan. 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.

Toast the buns on the hot griddle. Build the burgers by topping each bottom bun with onions, a burger patty, and then smearing the top bun with Wisconsin Butter. Top the burger and enjoy.
Print Recipe Back To Recipes Save To Pinterest

Comments:

Be The First To Comment:

Your email address will not be published.


Ninja Smash Burger

Author Mark & Fey
Print Pin
Course Burger, Dinner, Sandwich
Keyword Beef, Ninja, Piedmontese, Smash burgers, Spiceology
Cook Time 20 minutes
Servings 4

Ingredients

  • 2 pounds ground beef
  • Salt Pepper + Three Chiles seasoning
  • 1 small white onion thinly sliced
  • 4 potato buns
  • 8 slices American cheese
  • Sriracha mayo
  • Handful of baby arugula

Instructions

  • Preheat your grill to a medium, direct heat. Place a large griddle or cast iron pan in the grill. We used our Ninja Woodfire Outdoor Grill.
  • Divide the beef into four equal parts and roll them into meatballs. Season with our Salt Pepper + Three Chile seasoning.
  • Grill the onions until they get softened and slightly charred, about 3 minutes. Toast the buns while you’re at it.
  • Lightly oil the pan and place the burgers on the pan. 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!
  • Once you see juices pooling on the meat flip the burger. Add the cheese and cook until melted.
  • Build the burgers by adding sriracha mayo on the bottom bun, a pinch of argula and a burger patty, onions, another burger patty, and more onions.
play video

Steak Toast with Super Fast Hollandaise

Cook Time 25 Minutes

Serves 4

  • 1 large onion, diced
  • Kosher salt. for seasoning
  • Black pepper, for seasoning
  • 1 pound ground beef
  • 4 slices American cheese
  • 4 burger buns
  • 8 tablespoons Wisconsin Butter, such as Kate’s or Nordic Creamery

Heat a large skillet or griddle to medium high heat. Add the onions and season with salt and pepper. Cook until the onions are softened and beginning to brown. Remove from the heat.

 

Divide the beef into 4 loose rounds. Place the burgers on the pan. 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.

Toast the buns on the hot griddle. Build the burgers by topping each bottom bun with onions, a burger patty, and then smearing the top bun with Wisconsin Butter. Top the burger and enjoy.
Print Recipe Back To Recipes Save To Pinterest

Comments:

Be The First To Comment:

Your email address will not be published.


Steak Toast with Super Fast Hollandaise

Author Mark & Fey
Print Pin
Keyword Beef, Ninja, Piedmontese, stick blender
Cook Time 22 minutes

Ingredients

For the steak and toasts

  • 4 pound bavette thick skirt or flap steak
  • Kosher salt for seasoning
  • 4 thick slices sourdough or Italian bread
  • 5 ounces baby arugula

For the stick blender hollandaise

  • 6 large egg yolks
  • Kosher salt for seasoning
  • 1 large lemon juiced, about 1 tablespoon
  • 1 cup salted butter melted and cooled
  • Hot sauce to taste

Instructions

  • Remove the steak from the fridge at least an hour before cooking. Season well on all sides with kosher salt and set aside while you the grill.
  • Heat a grill to medium-high direct heat. When the grill is hot, cook the steak over direct heat, cook for 2 minutes on the first side, before flipping. Continue flipping and moving the steak every 2 minutes until it has a nice char and reaches an internal temp of at least 125°F for rare. Remove the steak from the grill and rest for 10 minutes before slicing. Time to make the hollandaise.
  • In a large jar or blender cup, combine the egg yolks, lemon juice, and a pinch of salt. Add your stick blender, we’re using our blazing fast Ninja Foodi Power Mixer, and pulse to combine. With the blender running gradually add the melted butter and blend until smooth. Taste the sauce and season with more salt and a few dashes of hot sauce as desired.
  • Toast the bread slices on the grill and top each with a handful of argula. Thinly slice the bavette and add to the toast. Finally top with the hollandaise.
play video

Ro*tel Queso Burgers

Cook Time 25 Minutes

Serves 4

  • 1 large onion, diced
  • Kosher salt. for seasoning
  • Black pepper, for seasoning
  • 1 pound ground beef
  • 4 slices American cheese
  • 4 burger buns
  • 8 tablespoons Wisconsin Butter, such as Kate’s or Nordic Creamery

Heat a large skillet or griddle to medium high heat. Add the onions and season with salt and pepper. Cook until the onions are softened and beginning to brown. Remove from the heat.

 

Divide the beef into 4 loose rounds. Place the burgers on the pan. 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.

Toast the buns on the hot griddle. Build the burgers by topping each bottom bun with onions, a burger patty, and then smearing the top bun with Wisconsin Butter. Top the burger and enjoy.
Print Recipe Back To Recipes Save To Pinterest

Comments:

Be The First To Comment:

Your email address will not be published.


Ro*tel Queso Burgers

Author Mark & Fey
Print Pin
Keyword Beef, Piedmontese, Spiceology
Cook Time 25 minutes
Servings 4

Ingredients

  • 4 burger patties about 6 ounces each - we like these ones from Certified Piedmontese
  • 1 tablespoon Salt Pepper + Three Chiles our spice blend from Spiceology
  • 16 ounces Velveeta or other cheese-like product cubed
  • 1/3 cup heavy cream
  • 1 10 ounce can Ro*tel Diced Tomatoes & Green Chilies (not drained)
  • 4 burger buns
  • shredded iceberg lettuce for serving

Instructions

  • Season the patties on all sides with Salt Pepper + Three Chiles.
  • Heat a flat top or large skillet over medium high heat. Sear the burgers on both sides for 3 to 4 minutes. We’re aiming for crispy outside, medium rare on the inside.
  • While the burgers rest, melt together the Velveeta, cream, and Ro*tel over medium high heat until think and creamy.
  • Toast the burger buns and then top with the lettuce and burger patties, and as much queso as they can take.
play video

Hanger Steak Sliders

Cook Time 25 Minutes

Serves 4

  • 1 large onion, diced
  • Kosher salt. for seasoning
  • Black pepper, for seasoning
  • 1 pound ground beef
  • 4 slices American cheese
  • 4 burger buns
  • 8 tablespoons Wisconsin Butter, such as Kate’s or Nordic Creamery

Heat a large skillet or griddle to medium high heat. Add the onions and season with salt and pepper. Cook until the onions are softened and beginning to brown. Remove from the heat.

 

Divide the beef into 4 loose rounds. Place the burgers on the pan. 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.

Toast the buns on the hot griddle. Build the burgers by topping each bottom bun with onions, a burger patty, and then smearing the top bun with Wisconsin Butter. Top the burger and enjoy.
Print Recipe Back To Recipes Save To Pinterest

Comments:

Sounds Delicious

Posted by Pam | 3 weeks ago Reply

Join The Discussion:

Your email address will not be published.


Hanger Steak Sliders

Author Mark & Fey
Print Pin
Keyword Beef, Piedmontese, slider, Spiceology

Ingredients

  • 1 lb. hanger steaks
  • Salt Pepper + Three Chiles
  • 1/2 cup mayo
  • 1/2 cup sour cream
  • 1/4 cup buttermilk
  • 1/4 cup prepared horseradish
  • Salt Pepper + Sour Cream Onion
  • 1 teaspoon Worcestershire sauce
  • 12 slider buns or Hawaiian rolls
  • 1 cup watercress

Instructions

  • Remove the hanger steak from its packaging and season on all side with the Salt Pepper + Three Chiles. Bring to room temperature for about an hour while you prep the creamy horseradish sauce and grill for cooking.
  • Combine the mayo, sour cream, buttermilk, horseradish, Salt Pepper + Sour Cream and Worcestershire in a small bowl. Set aside the chill.
  • Heat a grill for high direct cooking. Place the steak on the grill and sear on all sides, approximately 1½-2 minutes a side (all four sides), steak should be at 130°F for medium rare. Remove and let rest 5 minutes before slicing.
  • Halve the slider buns and toast lightly on the still hot grill. Build the sandwiches with the thinly sliced hanger steak, watercress and lots of horseradish sauce on each.
play video

Sonoran Hot Dog

Cook Time 25 Minutes

Serves 4

  • 1 large onion, diced
  • Kosher salt. for seasoning
  • Black pepper, for seasoning
  • 1 pound ground beef
  • 4 slices American cheese
  • 4 burger buns
  • 8 tablespoons Wisconsin Butter, such as Kate’s or Nordic Creamery

Heat a large skillet or griddle to medium high heat. Add the onions and season with salt and pepper. Cook until the onions are softened and beginning to brown. Remove from the heat.

 

Divide the beef into 4 loose rounds. Place the burgers on the pan. 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.

Toast the buns on the hot griddle. Build the burgers by topping each bottom bun with onions, a burger patty, and then smearing the top bun with Wisconsin Butter. Top the burger and enjoy.
Print Recipe Back To Recipes Save To Pinterest

Comments:

Be The First To Comment:

Your email address will not be published.


Sonoran Hot Dog

Author Mark & Fey
Print Pin
Course Dinner, Lunch, Snack
Keyword Beef, hot dogs, Ninja, Piedmontese
Cook Time 20 minutes
Servings 4

Ingredients

  • 4 Sonoran hot dogs we like the big boys from Piedmontese
  • 4 slices thick cut bacon
  • 4 large hoagie rolls
  • 1/2 cup pinto beans canned or leftovers work well here
  • 1/2 cup pico de gallo
  • 1/2 cup jalapeno salsa or green chile sauce
  • 1/4 cup crumbled cotija cheese

Instructions

  • Heat your grill or smoker to low heat. We like using the Ninja Woodfire Outdoor Grill for flavor and precise temperature control.
  • Wrap each hot dog in a slice of bacon. Depending on the size of your dogs, you may need to use toothpicks to secure the bacon on each end of the dog. Grill the hot dogs over low direct heat until the bacon is crisp, about 25 minutes total. Turn the dogs every 3 to 5 minutes for even cooking.
  • Serve the hot dogs in the buns topped with beans, pico de gallo, salsa, cotija cheese, and crema.
play video

Breakfast Hotdogs

Cook Time 25 Minutes

Serves 4

  • 1 large onion, diced
  • Kosher salt. for seasoning
  • Black pepper, for seasoning
  • 1 pound ground beef
  • 4 slices American cheese
  • 4 burger buns
  • 8 tablespoons Wisconsin Butter, such as Kate’s or Nordic Creamery

Heat a large skillet or griddle to medium high heat. Add the onions and season with salt and pepper. Cook until the onions are softened and beginning to brown. Remove from the heat.

 

Divide the beef into 4 loose rounds. Place the burgers on the pan. 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.

Toast the buns on the hot griddle. Build the burgers by topping each bottom bun with onions, a burger patty, and then smearing the top bun with Wisconsin Butter. Top the burger and enjoy.
Print Recipe Back To Recipes Save To Pinterest

Comments:

Be The First To Comment:

Your email address will not be published.


Breakfast Hotdogs

Author Mark & Fey
Print Pin
Course Breakfast
Keyword Bacon, Beef, Breakfast, hot dogs, Ninja, Piedmontese, Spiceology, tater tots
Cook Time 35 minutes
Servings 4

Ingredients

  • 8 slices bacon
  • 4 uncured hot dogs from Certified Piedmontese if you have good taste
  • 1 32 ounce bag tater tots
  • Salt Pepper + Three Chiles Seasoning
  • 4 large eggs
  • 4 large hot dog buns or hoagie rolls

Instructions

  • Use your air fryer or oven to cook the tater tots until crisp, following the package directions. We like to use our Ninja Foodi Dual Heat Air Fry Oven so we can grill the bacon and hot dogs on our Ninja Woodfire Outdoor Grill. When the tots are crisp, toss them with your favorite seasoning. We like our Salt
  • Heat your grill for medium high heat and grill the bacon until crisp. Add the hot dogs and cook until heated through. Uncured hot dogs are still cooked before packaging, so you’re looking for crispy skin and heat all the way through.
  • When the dogs, bacon, and tots are done. Heat a large skillet over medium heat and add a drizzle of olive oil. Cook the eggs to your liking, over easy will give you a little yolky sauce.
  • Build the dogs by putting 1-2 slices bacon in the bun, adding the hot dog, some tots, and topping with a fried egg.

Video

play video

Head-to-Head Holiday: A Tale of Two Ribeye Roasts

Cook Time 25 Minutes

Serves 4

  • 1 large onion, diced
  • Kosher salt. for seasoning
  • Black pepper, for seasoning
  • 1 pound ground beef
  • 4 slices American cheese
  • 4 burger buns
  • 8 tablespoons Wisconsin Butter, such as Kate’s or Nordic Creamery

Heat a large skillet or griddle to medium high heat. Add the onions and season with salt and pepper. Cook until the onions are softened and beginning to brown. Remove from the heat.

 

Divide the beef into 4 loose rounds. Place the burgers on the pan. 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.

Toast the buns on the hot griddle. Build the burgers by topping each bottom bun with onions, a burger patty, and then smearing the top bun with Wisconsin Butter. Top the burger and enjoy.
Print Recipe Back To Recipes Save To Pinterest

Comments:

Be The First To Comment:

Your email address will not be published.


Head-to-Head Holiday: A Tale of Two Ribeye Roasts

Author Mark & Fey
Print Pin
Course Holiday
Keyword Beef, holiday, Ninja, Piedmontese, rib eye roast, Spiceology
Cook Time 2 minutes
Servings 8

Ingredients

For the forward seared rib eye roast with twice baked potatoes

  • 1 5 pound ribeye roast, trimmed and tied
  • Salt Pepper + The Chiles seasoning our blend from Spiceology
  • 4 large yukon gold potatoes
  • Olive oil for seasoning
  • Kosher salt for seasoning
  • 4 tablespoons butter
  • 1/2 cup feta cheese
  • 1/2 cup sour cream
  • 1/4 cup heavy cream

For the reverse seared ribeye roast with hasselback sweet potatoes

  • 1 5 pound ribeye roast, trimmed and tied
  • Salt Pepper + Chocolate Chile
  • 4 large orange or purple sweet potatoes
  • Olive oil for seasoning
  • Kosher salt for seasoning
  • 1/2 cup mascarpone cheese
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoons maple syrup
  • 2 tablespoons maple sugar for finsihing

Instructions

  • For the forward sear rib eye:
  • Remove the roast from the fridge at least 2 hours before roasting. Seasoning on all side with our Salt Pepper + Three Chiles spice blend. Coat the potatoes with salt and olive oil.
  • Heat your grill or oven for high heat, aiming for about 450 to 500 degrees F. Add the roast and cook for 25 minutes or until the roast is beginning to brown. Reduce the heat of the smoker or grill to 325 degrees F and add the potatoes. Roast the beast registers 115 F to 120 F for medium rare (125 F to 130 F after resting), or 125 F to 130 F for medium (135 F to 140 F after resting). This will take 1 to 1-1/2 hours. Test the potatoes after 1 hour – the should be tender and cooked through.
  • Cool the potatoes for about 10 minutes. Then halve the potatoes and scoop out the interior into a medium mixing bowl. Add the butter, cheese, sour cream, and heavy cream and mash to combine. Refill the potato halves with this mixture.
  • Remove the roast from the grill and tent loosely with foil to rest for at least 30 minute. Meanwhile return the potatoes to the grill and cook until browned.
  • Slice the rested roast and serve alongside the potatoes.
  • For the reverse seared rib eye:
  • Remove the roast from the fridge at least 2 hours before roasting. Seasoning on all side with our Salt Pepper + Chocolate Chiles spice blend. Use a sharp knife to cut ridges into each of the sweet potatoes – a par of wooden spoons can help you hasselback the potatoes without cutting all the way through. Coat the potatoes with salt and olive oil.
  • Heat the grill or smoker to 250 degrees F. Add the roast and potatoes and cook until the roast reaches 115 degrees F and the potatoes are tender, about 45 minutes to 1 hour. Remove the roast and potatoes from the grill and crank it up to high. Return the roast to the grill and cook until well browned, 8 to 10 minutes more. Remove the roast to rest, loosely tented with foil, for 30 minutes.
  • Meanwhile, reduce the grill heat to medium. Whisk together the mascarpone, thyme, and maple syrup and spread this over the sweet potatoes. Sprinkle with maple sugar and return to the grill for 5 minutes to brown the sugar. Slice the rested roast and serve alongside the potatoes.