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

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Jalapeño Inside-Out Grilled Cheese

Cook Time 10 Minutes

Serves 2

  • 4 sliced thick cut white bread
  • 2 medium jalapeños, seeded and diced
  • 2 cups grated queso quesadilla cheese
  • 2 cups grated Mexican three cheese blend

Toast the bread slices on both sides – you can use a grill for this or a good ole toaster.

 

Heat a large skillet or griddle over medium high. Add the jalapeño pieces to the griddle in the 2 to 4 small circles – you may have to work in batches, depending on the size of the pan. Sprinkle about 1/3 cup of the quesadilla cheese on each of the jalapeño circles. Add a slice of toasted bread to each cheese circle. Top the toasts with Mexican three cheese blend and cover. Cook until the bottom cheese is browned and the top cheese is melted, about a minute. Use a large spatula to flip one piece of toast onto another, making a sandwich.

 

Repeat as needed for the remaining sandwiches. Eat hot!
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Jalapeño Inside-Out Grilled Cheese

Jalapeño Inside-Out Grilled Cheese

Author Mark & Fey
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Course Dinner, Lunch
Keyword grilled cheese, Sandwich
Cook Time 10 minutes
Servings 2

Ingredients

  • 4 sliced thick cut white bread
  • 2 medium jalapeños seeded and diced
  • 2 cups grated queso quesadilla cheese
  • 2 cups grated Mexican three cheese blend

Instructions

  • Toast the bread slices on both sides – you can use a grill for this or a good ole toaster.
  • Heat a large skillet or griddle over medium high. Add the jalapeño pieces to the griddle in the 2 to 4 small circles – you may have to work in batches, depending on the size of the pan. Sprinkle about 1/3 cup of the quesadilla cheese on each of the jalapeño circles. Add a slice of toasted bread to each cheese circle. Top the toasts with Mexican three cheese blend and cover. Cook until the bottom cheese is browned and the top cheese is melted, about a minute. Use a large spatula to flip one piece of toast onto another, making a sandwich.
  • Repeat as needed for the remaining sandwiches. Eat hot!
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Wisconsin Butter Burger

Cook Time 10 Minutes

Serves 2

  • 4 sliced thick cut white bread
  • 2 medium jalapeños, seeded and diced
  • 2 cups grated queso quesadilla cheese
  • 2 cups grated Mexican three cheese blend

Toast the bread slices on both sides – you can use a grill for this or a good ole toaster.

 

Heat a large skillet or griddle over medium high. Add the jalapeño pieces to the griddle in the 2 to 4 small circles – you may have to work in batches, depending on the size of the pan. Sprinkle about 1/3 cup of the quesadilla cheese on each of the jalapeño circles. Add a slice of toasted bread to each cheese circle. Top the toasts with Mexican three cheese blend and cover. Cook until the bottom cheese is browned and the top cheese is melted, about a minute. Use a large spatula to flip one piece of toast onto another, making a sandwich.

 

Repeat as needed for the remaining sandwiches. Eat hot!
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Wisconsin Butter Burger

Wisconsin Butter Burger

Author Mark & Fey
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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.
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Waffled Monte Cristo Sliders

Cook Time 10 Minutes

Serves 2

  • 4 sliced thick cut white bread
  • 2 medium jalapeños, seeded and diced
  • 2 cups grated queso quesadilla cheese
  • 2 cups grated Mexican three cheese blend

Toast the bread slices on both sides – you can use a grill for this or a good ole toaster.

 

Heat a large skillet or griddle over medium high. Add the jalapeño pieces to the griddle in the 2 to 4 small circles – you may have to work in batches, depending on the size of the pan. Sprinkle about 1/3 cup of the quesadilla cheese on each of the jalapeño circles. Add a slice of toasted bread to each cheese circle. Top the toasts with Mexican three cheese blend and cover. Cook until the bottom cheese is browned and the top cheese is melted, about a minute. Use a large spatula to flip one piece of toast onto another, making a sandwich.

 

Repeat as needed for the remaining sandwiches. Eat hot!
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Waffled Monte Cristo Sliders

Author Mark & Fey
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Course Breakfast, Dinner, Lunch
Keyword Ninja, Sandwich, waffle iron, waffled

Ingredients

  • 1 12 roll package Hawaiian rolls
  • 3 ounces raspberry preserves
  • 1/2 pound thinly sliced Swiss or Gruyere cheese
  • 1/2 pound deli-sliced ham
  • 1/2 pound deli-sliced ham
  • 4 large eggs
  • 1/2 cup heavy cream
  • Kosher salt for seasoning
  • Black pepper for seasoning

Instructions

  • Heat your waffle iron to medium high. We’re using the awesome Ninja Belgian Waffle Maker PRO NeverStick.
  • Working in batches of 4 roll, slice the rolls in half. Add raspberry preserves to one side and top with cheese, turkey, and ham slices. Set the sandwiches aside while you make the custard.
  • In a large bowl, whisk together the eggs and heavy cream. Season with a pinch of kosher salt and few grinds of black pepper.
  • Dip the sandwiches in the custard and place on the waffle iron. Carefully press the sandwiches in the waffle iron for 3 to 4 minutes or until crisp. Repeat with the remaining sandwiches.
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Flattop Cubano Sandwich

Cook Time 10 Minutes

Serves 2

  • 4 sliced thick cut white bread
  • 2 medium jalapeños, seeded and diced
  • 2 cups grated queso quesadilla cheese
  • 2 cups grated Mexican three cheese blend

Toast the bread slices on both sides – you can use a grill for this or a good ole toaster.

 

Heat a large skillet or griddle over medium high. Add the jalapeño pieces to the griddle in the 2 to 4 small circles – you may have to work in batches, depending on the size of the pan. Sprinkle about 1/3 cup of the quesadilla cheese on each of the jalapeño circles. Add a slice of toasted bread to each cheese circle. Top the toasts with Mexican three cheese blend and cover. Cook until the bottom cheese is browned and the top cheese is melted, about a minute. Use a large spatula to flip one piece of toast onto another, making a sandwich.

 

Repeat as needed for the remaining sandwiches. Eat hot!
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Flattop Cubano Sandwich

Author Mark & Fey
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Keyword Pork, Pork chops, Sandwich
Cook Time 15 minutes
Servings 2

Ingredients

  • 1/2 cup orange juice
  • 3/4 cup olive oil
  • 1 bunch cilantro
  • 6 cloves garlic
  • 2 tablespoons fresh oregano leaves
  • 1 tablespoon ground cumin
  • 1 tablespoon orange zest
  • 4 boneless pork chops about 6 ounces each
  • Kosher salt for seasoning
  • 1/4 cup sugar
  • 1/4 cup honey
  • 2 tablespoons yellow mustard plus more for the sandwich
  • 2 tablespoons apple cider vinegar
  • 1 large loaf soft french bread
  • Kaylin + Kaylin Honey Mustard Pickles
  • 8 ounces thinly sliced honey ham
  • 8 ounces thinly sliced Swiss cheese
  • Butter for griddle

Instructions

  • Start by making a marinade for the pork: Combine the orange juice, lime juice, olive oil, cilantro, garlic, oregano, cumin, and orange zest in a large zip-top bag. Use a meat mallet to pound the pork chops as thinly as possible. Season the pork chops directly with kosher salt and add them to the marinade. Marinade the chops for at least 4 hours or overnight. Remove the pork chops from the marinade and use the leftover marinade to make a glaze. Bring the marinade to a boil and add the sugar, honey, mustard, and cider vinegar. Reduce the mixture by half, this will take about 10 minutes. Heat a griddle or grill to medium high heat. Cook the pork chops directly on the grill for 1 to 2 minutes per side. Brush the pork chops with the glaze and continue to flip and glaze for 2 to 3 minutes. The pork chops should reach at least 145 degrees F, have some golden brown color but still be juicy. Remove the chop from the griddle and cool for 5 minutes before thinly slicing. Build the sandwich by spreading an even layer of mustard on one side of the bread. Layer on the Kaylin + Kaylin pickles, the sliced pork, ham, and cheese. Add the top half of the bread, butter it and return the whole sandwich to the grill butter side down. Press the sandwich with weights or a large heavy skillet and cook for 5 minutes or until the bread is crispy. Slice the sandwich and serve.

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