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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

Italian Piccolo Panino with a Smoked Ice Negroni

Cook Time 25 Minutes

Serves 4

For the Smoked Ice Negroni (1 serving)

  • 4 cups ice cubes
  • 1 oz Aviation Gin
  • 1 oz Italian bitter aperitif
  • 1 oz sweet vermouth
  • 1 orange, sliced for garnishing

For the Italian piccolo panino

  • 1 tbsp calabrian chili, finely diced
  • 1 tsp calabrian chili oil
  • 1 tsp fresh lemon juice
  • 1 cup mascarpone cheese
  • Kosher salt, for seasoning
  • 1 French baguette, sliced into 16 thin slices. We like La Brea Bakery
  • 16 bite sized slices fontina cheese
  • 1 (7oz) raw honeycomb
  • 8 slices Italian ham
  • 8 slices salami
  • 8 slices prosciutto
  • 2 cups arugula microgreens

For the smoked ice negroni:

 

To smoke your ice, start by placing your ice or water on a sheet tray (or metal bowl) and smoke on a grill or smoker for 20 to 30 minutes. Once completely cool, pour the liquid into ice cube molds and place them in the freezer until frozen. We like to use large round ice balls for this recipe! 

 

In a cocktail shaker, add normal ice, followed by Aviation Gin, Italian bitter aperitif and sweet vermouth. Stir (or shake) well for 10 seconds. In a glass, add one of your smoked ice cubes, then with a strainer, pour in your negroni.  Cut a piece of orange peel off and squeeze to release the oils and place inside the glass. Garnish with half a slice of orange. Enjoy! 

 

For the Italian piccolo panino:

 

In a medium bowl, add your mascarpone cheese, your diced calabrian chili, lemon juice, calabrian chili oil and mix well until evenly combined. Season with Kosher salt to taste.

 

Begin building your paninos by smearing 1 tsp of honeycomb to the bottom slice, followed by fontina cheese (you can use a torch to melt the cheese), Italian ham, salami, prosciutto, microgreens and top with another slice smeared with your calabrian chili spread. 
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Italian Piccolo Panino

Italian Piccolo Panino with a Smoked Ice Negroni

Author Mark & Fey
Print Pin
Course Sandwich, Snack
Keyword Aviation American Gin, Negroni, Panino, Sandwich
Cook Time 25 minutes
Servings 4

Ingredients

For the Smoked Ice Negroni (1 serving)

  • 4 cups ice cubes
  • 1 oz Aviation Gin
  • 1 oz Italian bitter aperitif
  • 1 oz sweet vermouth
  • 1 orange sliced for garnishing

For the Italian piccolo panino

  • 1 tbsp calabrian chili finely diced
  • 1 tsp calabrian chili oil
  • 1 tsp fresh lemon juice
  • 1 cup mascarpone cheese
  • Kosher salt for seasoning
  • 1 French baguette sliced into 16 thin slices. We like La Brea Bakery
  • 16 bite sized slices fontina cheese
  • 1 7oz raw honeycomb
  • 8 slices Italian ham
  • 8 slices salami
  • 8 slices prosciutto
  • 2 cups arugula microgreens

Instructions

  • For the smoked ice negroni:
  • To smoke your ice, start by placing your ice or water on a sheet tray (or metal bowl) and smoke on a grill or smoker for 20 to 30 minutes. Once completely cool, pour the liquid into ice cube molds and place them in the freezer until frozen. We like to use large round ice balls for this recipe! 
  • In a cocktail shaker, add normal ice, followed by Aviation Gin, Italian bitter aperitif and sweet vermouth. Stir (or shake) well for 10 seconds. In a glass, add one of your smoked ice cubes, then with a strainer, pour in your negroni.  Cut a piece of orange peel off and squeeze to release the oils and place inside the glass. Garnish with half a slice of orange. Enjoy! 
  • For the Italian piccolo panino:
  • In a medium bowl, add your mascarpone cheese, your diced calabrian chili, lemon juice, calabrian chili oil and mix well until evenly combined. Season with Kosher salt to taste.
  • Begin building your paninos by smearing 1 tsp of honeycomb to the bottom slice, followed by fontina cheese (you can use a torch to melt the cheese), Italian ham, salami, prosciutto, microgreens and top with another slice smeared with your calabrian chili spread. 
play video

Beer Soaked Grilled Cheese with Hatch Chile

Cook Time 25 Minutes

Serves 4

For the Smoked Ice Negroni (1 serving)

  • 4 cups ice cubes
  • 1 oz Aviation Gin
  • 1 oz Italian bitter aperitif
  • 1 oz sweet vermouth
  • 1 orange, sliced for garnishing

For the Italian piccolo panino

  • 1 tbsp calabrian chili, finely diced
  • 1 tsp calabrian chili oil
  • 1 tsp fresh lemon juice
  • 1 cup mascarpone cheese
  • Kosher salt, for seasoning
  • 1 French baguette, sliced into 16 thin slices. We like La Brea Bakery
  • 16 bite sized slices fontina cheese
  • 1 (7oz) raw honeycomb
  • 8 slices Italian ham
  • 8 slices salami
  • 8 slices prosciutto
  • 2 cups arugula microgreens

For the smoked ice negroni:

 

To smoke your ice, start by placing your ice or water on a sheet tray (or metal bowl) and smoke on a grill or smoker for 20 to 30 minutes. Once completely cool, pour the liquid into ice cube molds and place them in the freezer until frozen. We like to use large round ice balls for this recipe! 

 

In a cocktail shaker, add normal ice, followed by Aviation Gin, Italian bitter aperitif and sweet vermouth. Stir (or shake) well for 10 seconds. In a glass, add one of your smoked ice cubes, then with a strainer, pour in your negroni.  Cut a piece of orange peel off and squeeze to release the oils and place inside the glass. Garnish with half a slice of orange. Enjoy! 

 

For the Italian piccolo panino:

 

In a medium bowl, add your mascarpone cheese, your diced calabrian chili, lemon juice, calabrian chili oil and mix well until evenly combined. Season with Kosher salt to taste.

 

Begin building your paninos by smearing 1 tsp of honeycomb to the bottom slice, followed by fontina cheese (you can use a torch to melt the cheese), Italian ham, salami, prosciutto, microgreens and top with another slice smeared with your calabrian chili spread. 
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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.
play video

Steakhouse Onion Sausage Reuben

Cook Time 25 Minutes

Serves 4

For the Smoked Ice Negroni (1 serving)

  • 4 cups ice cubes
  • 1 oz Aviation Gin
  • 1 oz Italian bitter aperitif
  • 1 oz sweet vermouth
  • 1 orange, sliced for garnishing

For the Italian piccolo panino

  • 1 tbsp calabrian chili, finely diced
  • 1 tsp calabrian chili oil
  • 1 tsp fresh lemon juice
  • 1 cup mascarpone cheese
  • Kosher salt, for seasoning
  • 1 French baguette, sliced into 16 thin slices. We like La Brea Bakery
  • 16 bite sized slices fontina cheese
  • 1 (7oz) raw honeycomb
  • 8 slices Italian ham
  • 8 slices salami
  • 8 slices prosciutto
  • 2 cups arugula microgreens

For the smoked ice negroni:

 

To smoke your ice, start by placing your ice or water on a sheet tray (or metal bowl) and smoke on a grill or smoker for 20 to 30 minutes. Once completely cool, pour the liquid into ice cube molds and place them in the freezer until frozen. We like to use large round ice balls for this recipe! 

 

In a cocktail shaker, add normal ice, followed by Aviation Gin, Italian bitter aperitif and sweet vermouth. Stir (or shake) well for 10 seconds. In a glass, add one of your smoked ice cubes, then with a strainer, pour in your negroni.  Cut a piece of orange peel off and squeeze to release the oils and place inside the glass. Garnish with half a slice of orange. Enjoy! 

 

For the Italian piccolo panino:

 

In a medium bowl, add your mascarpone cheese, your diced calabrian chili, lemon juice, calabrian chili oil and mix well until evenly combined. Season with Kosher salt to taste.

 

Begin building your paninos by smearing 1 tsp of honeycomb to the bottom slice, followed by fontina cheese (you can use a torch to melt the cheese), Italian ham, salami, prosciutto, microgreens and top with another slice smeared with your calabrian chili spread. 
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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

Mortadella Breakfast Sandwich

Cook Time 25 Minutes

Serves 4

For the Smoked Ice Negroni (1 serving)

  • 4 cups ice cubes
  • 1 oz Aviation Gin
  • 1 oz Italian bitter aperitif
  • 1 oz sweet vermouth
  • 1 orange, sliced for garnishing

For the Italian piccolo panino

  • 1 tbsp calabrian chili, finely diced
  • 1 tsp calabrian chili oil
  • 1 tsp fresh lemon juice
  • 1 cup mascarpone cheese
  • Kosher salt, for seasoning
  • 1 French baguette, sliced into 16 thin slices. We like La Brea Bakery
  • 16 bite sized slices fontina cheese
  • 1 (7oz) raw honeycomb
  • 8 slices Italian ham
  • 8 slices salami
  • 8 slices prosciutto
  • 2 cups arugula microgreens

For the smoked ice negroni:

 

To smoke your ice, start by placing your ice or water on a sheet tray (or metal bowl) and smoke on a grill or smoker for 20 to 30 minutes. Once completely cool, pour the liquid into ice cube molds and place them in the freezer until frozen. We like to use large round ice balls for this recipe! 

 

In a cocktail shaker, add normal ice, followed by Aviation Gin, Italian bitter aperitif and sweet vermouth. Stir (or shake) well for 10 seconds. In a glass, add one of your smoked ice cubes, then with a strainer, pour in your negroni.  Cut a piece of orange peel off and squeeze to release the oils and place inside the glass. Garnish with half a slice of orange. Enjoy! 

 

For the Italian piccolo panino:

 

In a medium bowl, add your mascarpone cheese, your diced calabrian chili, lemon juice, calabrian chili oil and mix well until evenly combined. Season with Kosher salt to taste.

 

Begin building your paninos by smearing 1 tsp of honeycomb to the bottom slice, followed by fontina cheese (you can use a torch to melt the cheese), Italian ham, salami, prosciutto, microgreens and top with another slice smeared with your calabrian chili spread. 
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Mortadella Breakfast Sandwich

Mortadella Breakfast Sandwich

Author Mark & Fey
Print Pin
Course Breakfast, Sandwich
Keyword Breakfast, Mortadella, Sandwich
Cook Time 25 minutes
Servings 4

Ingredients

For the aioli

  • 1/2 cup mayo
  • 1/4 cup sour cream or mexican crema
  • 2 limes zested and juiced
  • 1 1/2 Tbsp Sriracha
  • Kosher salt for seasoning
  • 8 slices of bacon
  • 12 slices of uncured mortadella
  • 4 eggs
  • 4 slices provolone cheese
  • 4 brioche buns
  • Salt and Pepper + Three Chiles

Instructions

  • Make your aioli sauce by combining the ingredients on a small bowl and stir them until evenly combined. Set aside.
  • Cook the bacon on a skillet or a griddle over medium high heat until crispy. Remove from the heat and set aside.
  • On the same skillet or griddle with the bacon fat, cook your mortadella slices until golden brown on both sides. Remove from the heat and set aside.
  • Toast your buns for a couple of minutes until golden brown. Set aside.
  • On the same skillet or griddle, cook your eggs to your liking seasoning with your Salt and Pepper + Three Chiles. We like an over easy egg with a runny yolk for extra sauce. Add a slice of your provolone cheese to each egg and cook for 1 more minute to melt the cheese. Remove from the heat and set aside.
  • Build your sandwiches starting with the bottom bun, followed by bacon, mortadella, your egg with provolone cheese and finish with the top bun smeared with your aioli.
play video

White Castle Copycat Flat Top Sliders

Cook Time 25 Minutes

Serves 4

For the Smoked Ice Negroni (1 serving)

  • 4 cups ice cubes
  • 1 oz Aviation Gin
  • 1 oz Italian bitter aperitif
  • 1 oz sweet vermouth
  • 1 orange, sliced for garnishing

For the Italian piccolo panino

  • 1 tbsp calabrian chili, finely diced
  • 1 tsp calabrian chili oil
  • 1 tsp fresh lemon juice
  • 1 cup mascarpone cheese
  • Kosher salt, for seasoning
  • 1 French baguette, sliced into 16 thin slices. We like La Brea Bakery
  • 16 bite sized slices fontina cheese
  • 1 (7oz) raw honeycomb
  • 8 slices Italian ham
  • 8 slices salami
  • 8 slices prosciutto
  • 2 cups arugula microgreens

For the smoked ice negroni:

 

To smoke your ice, start by placing your ice or water on a sheet tray (or metal bowl) and smoke on a grill or smoker for 20 to 30 minutes. Once completely cool, pour the liquid into ice cube molds and place them in the freezer until frozen. We like to use large round ice balls for this recipe! 

 

In a cocktail shaker, add normal ice, followed by Aviation Gin, Italian bitter aperitif and sweet vermouth. Stir (or shake) well for 10 seconds. In a glass, add one of your smoked ice cubes, then with a strainer, pour in your negroni.  Cut a piece of orange peel off and squeeze to release the oils and place inside the glass. Garnish with half a slice of orange. Enjoy! 

 

For the Italian piccolo panino:

 

In a medium bowl, add your mascarpone cheese, your diced calabrian chili, lemon juice, calabrian chili oil and mix well until evenly combined. Season with Kosher salt to taste.

 

Begin building your paninos by smearing 1 tsp of honeycomb to the bottom slice, followed by fontina cheese (you can use a torch to melt the cheese), Italian ham, salami, prosciutto, microgreens and top with another slice smeared with your calabrian chili spread. 
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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

BBQ Sausage Sammy

Cook Time 25 Minutes

Serves 4

For the Smoked Ice Negroni (1 serving)

  • 4 cups ice cubes
  • 1 oz Aviation Gin
  • 1 oz Italian bitter aperitif
  • 1 oz sweet vermouth
  • 1 orange, sliced for garnishing

For the Italian piccolo panino

  • 1 tbsp calabrian chili, finely diced
  • 1 tsp calabrian chili oil
  • 1 tsp fresh lemon juice
  • 1 cup mascarpone cheese
  • Kosher salt, for seasoning
  • 1 French baguette, sliced into 16 thin slices. We like La Brea Bakery
  • 16 bite sized slices fontina cheese
  • 1 (7oz) raw honeycomb
  • 8 slices Italian ham
  • 8 slices salami
  • 8 slices prosciutto
  • 2 cups arugula microgreens

For the smoked ice negroni:

 

To smoke your ice, start by placing your ice or water on a sheet tray (or metal bowl) and smoke on a grill or smoker for 20 to 30 minutes. Once completely cool, pour the liquid into ice cube molds and place them in the freezer until frozen. We like to use large round ice balls for this recipe! 

 

In a cocktail shaker, add normal ice, followed by Aviation Gin, Italian bitter aperitif and sweet vermouth. Stir (or shake) well for 10 seconds. In a glass, add one of your smoked ice cubes, then with a strainer, pour in your negroni.  Cut a piece of orange peel off and squeeze to release the oils and place inside the glass. Garnish with half a slice of orange. Enjoy! 

 

For the Italian piccolo panino:

 

In a medium bowl, add your mascarpone cheese, your diced calabrian chili, lemon juice, calabrian chili oil and mix well until evenly combined. Season with Kosher salt to taste.

 

Begin building your paninos by smearing 1 tsp of honeycomb to the bottom slice, followed by fontina cheese (you can use a torch to melt the cheese), Italian ham, salami, prosciutto, microgreens and top with another slice smeared with your calabrian chili spread. 
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BBQ Sausage Sammy

BBQ Sausage Sammy

Author Mark & Fey
Print Pin
Course Dinner, Lunch, Sandwich
Keyword BBQ, Pork, Sandwich, Sausages
Cook Time 25 minutes
Servings 4

Ingredients

For the Coleslaw

  • 1 14oz bag of three color coleslaw
  • Kosher salt for seasoning
  • black pepper for seasoning
  • 3 Tbsp buttermilk
  • 3/4 cup mayo
  • 2 Tbsp apple cider vinegar
  • 1 Tsp celery seeds

For the Sammy

  • 8 slices sourdough bread
  • 1 pack Johnsonville queso sausage
  • 8 slices mild cheddar cheese
  • 1/2 cup of your favorite BBQ sauce
  • neutral oil for the pan

Instructions

  • For the coleslaw, in a medium bowl, mix in your three color coleslaw, buttermilk, mayo, apple cider vinegar, celery seeds and salt and pepper to taste for seasoning. Stir until all ingredients are evenly combined and set aside.
  • Heat a large skillet or a flat top to medium high heat and coat with 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.
  • Put mayo on one side of each slice of your bread and toast on the skillet or flat top over medium heat until lightly toasted, then add 1 slice of cheddar cheese to each slice of bread and toast for a few more minutes to melt the cheese.
  • While you let the cheese melt, return your sliced sausage onto the skillet or flat top over medium heat and add your BBQ sauce to the sausages and cook for a few more minutes. Remove from the heat and set aside.
  • Once the cheese is melted, remove the bread from the heat and begin to build your sandwiches. Add your coleslaw to the bottom slice, followed by your BBQ sausage and top with another slice of bread. Enjoy!
play video

Texas-Style Sausage and Peppers

Cook Time 25 Minutes

Serves 4

For the Smoked Ice Negroni (1 serving)

  • 4 cups ice cubes
  • 1 oz Aviation Gin
  • 1 oz Italian bitter aperitif
  • 1 oz sweet vermouth
  • 1 orange, sliced for garnishing

For the Italian piccolo panino

  • 1 tbsp calabrian chili, finely diced
  • 1 tsp calabrian chili oil
  • 1 tsp fresh lemon juice
  • 1 cup mascarpone cheese
  • Kosher salt, for seasoning
  • 1 French baguette, sliced into 16 thin slices. We like La Brea Bakery
  • 16 bite sized slices fontina cheese
  • 1 (7oz) raw honeycomb
  • 8 slices Italian ham
  • 8 slices salami
  • 8 slices prosciutto
  • 2 cups arugula microgreens

For the smoked ice negroni:

 

To smoke your ice, start by placing your ice or water on a sheet tray (or metal bowl) and smoke on a grill or smoker for 20 to 30 minutes. Once completely cool, pour the liquid into ice cube molds and place them in the freezer until frozen. We like to use large round ice balls for this recipe! 

 

In a cocktail shaker, add normal ice, followed by Aviation Gin, Italian bitter aperitif and sweet vermouth. Stir (or shake) well for 10 seconds. In a glass, add one of your smoked ice cubes, then with a strainer, pour in your negroni.  Cut a piece of orange peel off and squeeze to release the oils and place inside the glass. Garnish with half a slice of orange. Enjoy! 

 

For the Italian piccolo panino:

 

In a medium bowl, add your mascarpone cheese, your diced calabrian chili, lemon juice, calabrian chili oil and mix well until evenly combined. Season with Kosher salt to taste.

 

Begin building your paninos by smearing 1 tsp of honeycomb to the bottom slice, followed by fontina cheese (you can use a torch to melt the cheese), Italian ham, salami, prosciutto, microgreens and top with another slice smeared with your calabrian chili spread. 
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Texas Sausage and Peppers

Texas-Style Sausage and Peppers

Author Mark & Fey
Print Pin
Keyword Beef, pabst, Sandwich, sausage
Cook Time 20 minutes
Servings 8

Ingredients

  • 8 all beef Texas hot links
  • 2 large bell peppers sliced
  • 1 large pasilla pepper sliced
  • 1 large yellow onion sliced
  • 1 12 ounce can Pabst Blue Ribbon Beer
  • 8 bolillos or other hearty sub roll for serving

Instructions

  • Heat a grill for medium-high two zone cooking.
  • Combine the peppers and onions on a rimmed sheet tray cover with the beer and season with salt and pepper. Place this over indirect heat on the grill and cook until the peppers are tender — about 15 minutes.
  • Cook the sausages over direct heat until seared and crispy. Remove from the heat and slice the sausages into bite sized pieces. Add the sausages to the sheet tray of peppers and serve with bolillos.
play video

BBQ Pulled Pork Sandwich with Root Beer BBQ Sauce

Cook Time 25 Minutes

Serves 4

For the Smoked Ice Negroni (1 serving)

  • 4 cups ice cubes
  • 1 oz Aviation Gin
  • 1 oz Italian bitter aperitif
  • 1 oz sweet vermouth
  • 1 orange, sliced for garnishing

For the Italian piccolo panino

  • 1 tbsp calabrian chili, finely diced
  • 1 tsp calabrian chili oil
  • 1 tsp fresh lemon juice
  • 1 cup mascarpone cheese
  • Kosher salt, for seasoning
  • 1 French baguette, sliced into 16 thin slices. We like La Brea Bakery
  • 16 bite sized slices fontina cheese
  • 1 (7oz) raw honeycomb
  • 8 slices Italian ham
  • 8 slices salami
  • 8 slices prosciutto
  • 2 cups arugula microgreens

For the smoked ice negroni:

 

To smoke your ice, start by placing your ice or water on a sheet tray (or metal bowl) and smoke on a grill or smoker for 20 to 30 minutes. Once completely cool, pour the liquid into ice cube molds and place them in the freezer until frozen. We like to use large round ice balls for this recipe! 

 

In a cocktail shaker, add normal ice, followed by Aviation Gin, Italian bitter aperitif and sweet vermouth. Stir (or shake) well for 10 seconds. In a glass, add one of your smoked ice cubes, then with a strainer, pour in your negroni.  Cut a piece of orange peel off and squeeze to release the oils and place inside the glass. Garnish with half a slice of orange. Enjoy! 

 

For the Italian piccolo panino:

 

In a medium bowl, add your mascarpone cheese, your diced calabrian chili, lemon juice, calabrian chili oil and mix well until evenly combined. Season with Kosher salt to taste.

 

Begin building your paninos by smearing 1 tsp of honeycomb to the bottom slice, followed by fontina cheese (you can use a torch to melt the cheese), Italian ham, salami, prosciutto, microgreens and top with another slice smeared with your calabrian chili spread. 
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BBQ Pulled Pork Sandwich Tower

BBQ Pulled Pork Sandwich with Root Beer BBQ Sauce and Mustard Slaw

Author Mark & Fey
Print Pin
Course Dinner, Lunch, Meal Prep, Sandwich
Keyword Labrea Bakery, Pork, pulled pork, Sandwich
Cook Time 4 hours 30 minutes
Servings 6

Ingredients

For the pork and sandwich

  • 1 ½ pounds boneless pork shoulder
  • Spiceology Salt Pepper + Three Chiles Spice blend
  • 6 LaBrea Bakery Take and Bake Everything Rolls

For the Root Beer BBQ Sauce

  • 2 cups ketchup
  • 1 cup root beer
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon molasses
  • Kosher salt for seasoning
  • Freshly ground black pepper for seasoning

For the mustard slaw

  • 1 large egg
  • 1 tablespoon lemon juice
  • 1 teaspoon dijon mustard
  • Kosher salt for seasoning
  • Freshly ground black pepper for seasoning
  • 1 cup vegetable oil
  • 1 16-ounce bag tri-color coleslaw cabbage mix
  • 2 tablespoons apple cider vinegar
  • 3 tablespoons honey mustard
  • 1 teaspoon celery seed

Instructions

  • Pat the pork shoulder dry and season all over with Salt Pepper + Three Chiles seasoning. You can dry brine overnight, uncovered in the fridge or tightly wrapped in plastic – just remember to turn your wrapped collar about halfway through brining, if it is wrapped.
  • You can make the BBQ sauce the day before or while the pork shoulder smokes. Combine the ketchup, root beer, vinegar and molasses in a medium saucepan. Bring to a simmer over medium-high heat. Reduce the heat to low and simmer until thickened, about 30 minutes. Season with salt and pepper and set aside to cool. 
  • Remove the pork shoulder from the fridge. Set a smoker to low heat, about 300 degrees F. Add the pork directly to the smoker and cook low and low until it hits an internal temperature close to 200 degrees F, this will take 4 to 5 hours. Remove the smoker from the smoker, cool it for 10 minutes and wrap tightly in butcher paper to rest for 45 minutes while you prep the Honey Mustard Coleslaw. 
  • Make the mayo for the slaw by combining the egg, lemon juice, mustard, and oil in a carafe or jar that fits an immersion blender. Season the mixture with a pinch of salt and a few grinds of black pepper. Use the immersion blender to process the mixture for about 1 minute or until thick. 
  • Add the mayo to a mix bowl and add the coleslaw mix. Add the vinegar, mustard and celery seeds. Toss the slaw together and then taste. Add more salt or pepper as desired. 
  • Use gloves hands to pull apart the pork and toss with about a cup of the BBQ sauce.  Slice  LaBrea Bakery Take and Bake Everything Rolls in half and brush with vegetable oil. Grill for 2 minutes on the cut side. 
  • Build the sandwiches with some of the pulled pork, BBQ sauce, and slaw on each bun.
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La Brea Bakery Smoked Meatball Sammy

Cook Time 25 Minutes

Serves 4

For the Smoked Ice Negroni (1 serving)

  • 4 cups ice cubes
  • 1 oz Aviation Gin
  • 1 oz Italian bitter aperitif
  • 1 oz sweet vermouth
  • 1 orange, sliced for garnishing

For the Italian piccolo panino

  • 1 tbsp calabrian chili, finely diced
  • 1 tsp calabrian chili oil
  • 1 tsp fresh lemon juice
  • 1 cup mascarpone cheese
  • Kosher salt, for seasoning
  • 1 French baguette, sliced into 16 thin slices. We like La Brea Bakery
  • 16 bite sized slices fontina cheese
  • 1 (7oz) raw honeycomb
  • 8 slices Italian ham
  • 8 slices salami
  • 8 slices prosciutto
  • 2 cups arugula microgreens

For the smoked ice negroni:

 

To smoke your ice, start by placing your ice or water on a sheet tray (or metal bowl) and smoke on a grill or smoker for 20 to 30 minutes. Once completely cool, pour the liquid into ice cube molds and place them in the freezer until frozen. We like to use large round ice balls for this recipe! 

 

In a cocktail shaker, add normal ice, followed by Aviation Gin, Italian bitter aperitif and sweet vermouth. Stir (or shake) well for 10 seconds. In a glass, add one of your smoked ice cubes, then with a strainer, pour in your negroni.  Cut a piece of orange peel off and squeeze to release the oils and place inside the glass. Garnish with half a slice of orange. Enjoy! 

 

For the Italian piccolo panino:

 

In a medium bowl, add your mascarpone cheese, your diced calabrian chili, lemon juice, calabrian chili oil and mix well until evenly combined. Season with Kosher salt to taste.

 

Begin building your paninos by smearing 1 tsp of honeycomb to the bottom slice, followed by fontina cheese (you can use a torch to melt the cheese), Italian ham, salami, prosciutto, microgreens and top with another slice smeared with your calabrian chili spread. 
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Meatball Sandwich

La Brea Bakery Smoked Meatball Sammy

Author Mark & Fey
Print Pin
Course Dinner, Lunch, Sandwich
Keyword Beef, Labrea Bakery, meatballs, Sandwich
Cook Time 25 minutes
Servings 4

Ingredients

For the meatballs

  • 1 pound 80/20 ground beef
  • 1 pound bulk Italian sausage
  • Kosher salt for seasoning
  • Black pepper for seasoning
  • 1 cup fine breadcrumbs
  • ½ cup milk
  • 1 large egg
  • ¼ cup finely grated Parmesan cheese
  • 4 cloves garlic minced
  • ¼ cup finely chopped fresh parsley
  • Olive oil for seasoning

For the red sauce

  • 1 28 ounce can tomatoes
  • 3 cloves garlic
  • Salt Pepper + Three Chiles Seasoning
  • ¼ cup olive oil
  • Handful fresh basil leaves

For the sandwiches

  • 4 La Brea Bakery Take and Bake Ciabatta Rolls
  • Avocado oil for grilling the bread
  • ½ cup pesto
  • 1 cup finely grated Parmesan cheese

Instructions

  • Heat a grill for medium indirect heat. 
  • Combine the beef and sausage in a large mixing bowl. Season with kosher salt and black pepper. Add the breadcrumbs, milk, egg, Parmesan, garlic, and parsley. Use clean hands to gently work the meat mixture together. Try not to over mix. 
  • Divide the meatball mixture into 12 meatballs, packing them loosely into rounds. Arrange the meatballs in a baking dish and season with more salt and drizzle with olive oil. Cook the meatballs for 20 minutes at medium heat. 
  • While the meatballs cook, make the red sauce. Combine the canned tomatoes, garlic, Salt Pepper + Three Chiles, basil and olive oil in a large bowl. Use an immersion blender to puree the sauce until smooth. 
  • When the meatballs are browned and almost cooked through, pour about 2 cups of the sauce over the meatballs and cook until bubbly, about 15 minutes more. Remove the meatballs from the grill to rest. 
  • Brush the La Brea Bakery Take and Bake Ciabatta Rolls with avocado oil and grill for 1 to 2 minutes over direct heat, until charred. 
  • Build the sandwiches by smearing pesto on each half of the La Brea Bakery Take and Bake Ciabatta Rolls, top the bottom half with 3 meatballs, lots of grated Parmesan.
play video

Flank Steak Sammy with Mojo de Ajo

Cook Time 25 Minutes

Serves 4

For the Smoked Ice Negroni (1 serving)

  • 4 cups ice cubes
  • 1 oz Aviation Gin
  • 1 oz Italian bitter aperitif
  • 1 oz sweet vermouth
  • 1 orange, sliced for garnishing

For the Italian piccolo panino

  • 1 tbsp calabrian chili, finely diced
  • 1 tsp calabrian chili oil
  • 1 tsp fresh lemon juice
  • 1 cup mascarpone cheese
  • Kosher salt, for seasoning
  • 1 French baguette, sliced into 16 thin slices. We like La Brea Bakery
  • 16 bite sized slices fontina cheese
  • 1 (7oz) raw honeycomb
  • 8 slices Italian ham
  • 8 slices salami
  • 8 slices prosciutto
  • 2 cups arugula microgreens

For the smoked ice negroni:

 

To smoke your ice, start by placing your ice or water on a sheet tray (or metal bowl) and smoke on a grill or smoker for 20 to 30 minutes. Once completely cool, pour the liquid into ice cube molds and place them in the freezer until frozen. We like to use large round ice balls for this recipe! 

 

In a cocktail shaker, add normal ice, followed by Aviation Gin, Italian bitter aperitif and sweet vermouth. Stir (or shake) well for 10 seconds. In a glass, add one of your smoked ice cubes, then with a strainer, pour in your negroni.  Cut a piece of orange peel off and squeeze to release the oils and place inside the glass. Garnish with half a slice of orange. Enjoy! 

 

For the Italian piccolo panino:

 

In a medium bowl, add your mascarpone cheese, your diced calabrian chili, lemon juice, calabrian chili oil and mix well until evenly combined. Season with Kosher salt to taste.

 

Begin building your paninos by smearing 1 tsp of honeycomb to the bottom slice, followed by fontina cheese (you can use a torch to melt the cheese), Italian ham, salami, prosciutto, microgreens and top with another slice smeared with your calabrian chili spread. 
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Flank Steak Sammy with Mojo de Ajo

Flank Steak Sammy with Mojo de Ajo

Author Mark & Fey
Print Pin
Keyword Beef, Labrea Bakery, Sandwich, Steak, take-and-grill
Cook Time 35 minutes
Servings 5

Ingredients

  • 1 pound flank steak trimmed
  • 1 tablespoon The Grill Dad’s Salt Pepper + Chocolate Chile seasoning
  • 1 large head garlic peeled, about 20 cloves
  • ½ cup olive oil
  • Kosher salt for seasoning
  • 1 large lime juiced, about 3 tablespoons
  • ½ cup freshly squeeze orange juice
  • 1 4-ounce stick salted butter, melted and cooled
  • 3 tablespoons grapefruit juice
  • Black pepper for seasoning
  • 5 sprigs fresh oregano
  • 4 ounces thinly sliced provolone cheese
  • 1 La Brea Bakery Take-and-Bake French Baguette
  • 1 cup spring greens mix or arugula

Instructions

  • Season the flank steaks on all sides with the Salt Pepper + Chocolate Chiles seasoning. Set aside while you prepare the grill. 
  • Heat a gas or charcoal grill for medium-high direct heat. 
  • While the grill is heating, you can roast the garlic for the mojo de ajo. Combine the garlic cloves and olive oil in a small heat proof skillet. Season with a generous pinch of kosher salt. Set inside the grill and cook with the grill closed for 15 to 20 minutes or until the garlic is tender and lightly golden. Remove from the grill and cool for 10 minutes. 
  • Strain the garlic from the oil into a blender carafe. Add the lime, orange, and grapefruit juice, oregano, a pinch of kosher salt and a few grinds of black pepper. Blend until smooth. Move the mixture to a bowl and then slowly whisk in the garlic oil until the mixture thickens slightly. 
  • Grill the flank steaks over direct heat for 3 to 4 minutes per side. Remove the steaks from the grill and rest, loosely covered with foil for 5 minutes. Add the provolone slices to the still oily skillet – from the garlic – and cook for 4 to 5 minutes while you slice and toast the bread.
  • Slice the La Brea Bakery Take-and-Bake French Baguette in half lengthwise. Brush the bread with olive oil and grill over direct heat for 30 to 45 seconds, or until charred and crisp. Remove the cheese from the grill. 
  • Thinly slice the flank steak against the grain into very thin slices. 
  • Build the sandwich by piling spring mix onto the bottom piece of bread, layer on the steak slices, pouring on the mojo de ajo sauce. Drizzle more of the mojo sauce onto the top slice of bread. Move the hot cheese to top the steak and top with the top bread pieces. Slice the baguette into 4 to 6 pieces and serve.