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Italian Pork Sausage Smash Burger

with Grilled Peppers & Onions

Cook Time 30 Minutes

Serves 4

Calabrian Chile Mayo

  • 1 cup mayonnaise
  • 2 calabrian chiles, finely chopped
  • 1 tablespoon champagne vinegar
  • 2 teaspoons freshly squeezed lemon juice
  • Kosher salt, for seasoning

Toss the sliced peppers and onions with 2 tablespoons olive oil and a few generous shakes of Salt Pepper + Three Chiles. Divide the pork sausage into 4 rounds and set aside.

Whisk together the mayo, calabrian chiles, vinegar, lemon juice, and a three finger pinch of salt. Chill while you cook the burgers.

Heat a griddle or large skillet to medium high heat. Cook the peppers and onions first, sauteing until tender and just browned, about 8 minutes. Remove from the pan and set aside. Cook the sausage balls in the same pan, working on at a time if needed. Drop each sausage round on the griddle then flatten with a large flat spatula, cook until crisped and browned, about 4 minutes per side.

Top each sausage patty with some of the sausages and peppers, followed by 1/4 cup of cheese and cover until just melted. Build each burger with a few swipes of the calabrian chile mayo, some fresh basil leaves and a patty with cheese, peppers and onions on each bun.

Sichuan Hot Chicken Sandwich

Serves: 4

Cook Time 20 Minutes

Prep time: 6 Hours or Overnight

  • 2 large chicken breasts
  • 2 cups buttermilk
  • 3/4 cup soy sauce
  • 2 tablespoon Red Tuxedo, our seasoning blend from Spiceology, divided
  • 4 cloves garlic, smashed and roughly chopped
  • 1 scallion, chopped
  • 2 cups all-purpose flour
  • 2 quarts oil, for frying
  • 1 (6 ounce jar) Fly By Jing Sichaun Chili Crisp

For the sandwiches

  • 1 small head cabbage, thinly sliced
  • 1 tablespoon lime juice
  • 1 tablespoon safflower oil
  • Kosher salt, for seasoning
  • 4 soft buns
  • 1/2 cup mayo

First, butterfly then brine the chicken breast. Remove the chicken breast from the fridge and pat dry with paper towels. Use a sharp knife to butterfly the breast — place your hand on the breast and slice through it starting at the thickest part to slice it in half horizontally. Mix up the brine by combine the buttermilk, soy sauce, 1 tablespoon Red Tuxedo, garlic, and scallion. Add the chicken breast pieces and brine for at least 6 hours or overnight. 

Before you fry the chicken breasts, make a quick slaw by tossing together the thinly sliced cabbage, lime juice, oil, and salt. Chill while you make the rest of the sandwich.

Combine the flour and remaining 1 tablespoon Red Tuxedo in a large bowl. Drizzle a bit of chicken brine into the flour mix to make some little crunchies! Dip the chicken breast into the flour mixture, then back in the brine and the flour again. Set aside on a cooling rack while you heat the oil.

Heat the oil for frying in a large, deep straight sided pot, such as a dutch oven. When the oil reaches 375 degrees F, add the chicken pieces two at a time and fry until golden and crisp, about 8 minutes total. The chicken should reach an internal temperature of 165 degrees F. Move to a cooling rack to drain.

Combine the Fly By Jing Sichuan Chili Crisp to a heat proof bowl and ladle in 1/2 cup of the hot fry oil (carefully, it might pop a bit!) Add the chicken pieces one at a time to coat and return to the cooling rack to drain.

Build the sandwiches by toasting the buns, smearing with a bit of mayo, adding a chicken breast, and then topping with the slaw and top bun.

Sausage and Peppers Hero

With Calabrian Mayo

Serves 8

Cook Time 20 Minutes

Calabrian Chili Mayo

For the Hero

  • 6 large bell peppers, sliced in strips
  • 2 white onions, thinly sliced
  • Olive oil
  • Kosher salt, for seasoning
  • Black pepper, for seasoning
  • 8 mild Italian sausages
  • 8 thin slices provolone cheese
  • 8 soft Italian-style hoagie rolls

Make the Calabrian chili mayo by whisking together the mayo, garlic, chilis and their oil. Chill this while you grill the sausages and vegetables.

Heat a large griddle or grill to two-zone medium high heat. If you’re working with a griddle, sauté the peppers and onions directly on the griddle. On the grill, use your largest cast iron skillet. Cook until the onions and peppers start to take on some color, then add a few tablespoons of olive oil and season with salt and pepper. Move over indirect heat to soften. Grill the sausages over direct heat, turning every 3 minutes until golden and cooked through, about 12 minutes total.

Build the heroes by piling a heap of the peppers and onions on each sausage topping with a slice of provolone and then cover to melt the cheese. Add a bun to each heap and use a large flat spatula to remove the heroes from the grill. Top each sandwich with the mayo and serve immediately.

Grilled

Chicken Club Sandwich

Serves: 2

Cook Time 30 Minutes

Prep Time: 10 Minutes

  • 2 boneless, skinless chicken breasts
  • Kosher salt, for seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • Black pepper, for seasoning
  • 8 slices thick cut bacon
  • 1 large beefsteak or heirloom tomato
  • 1/2 small red onion
  • 4 slices thick cut white bread
  • Butter lettuce
  • Mayo

Remove the chicken breast from the fridge and pat dry with paper towels. Use a sharp knife to butterfly the breast — place your hand on the breast and slice through it starting at the thickest part to slice it in half horizontally. Season with kosher salt, garlic powder, oregano, pepper. Set aside while you heat the grill and cook the bacon.

Heat a grill for medium high two zone cooking. We like to cook the bacon on a cast iron skillet on the grill. Cook the bacon over direct heat for 8 to 10 minutes until crisped. Move the paper towels to drain. While the bacon cooks, thinly slice the tomato and red onion. lay the tomato slices out into a single layer and season generously with kosher salt.

Cook the chicken over direct heat with the grill lid closed, until the first side begins to caramelize, about 4 minutes. Flip the chicken breast and cook 4 to 5 minutes more until it reach 160 degrees F. Once the chicken is off the grill, toast the bread briefly — about a minute per side.

Build the sandwiches by swiping two slices of bread with mayo and topping with a piece or two with lettuce. Add a piece of chicken, two slices of tomatoes, onion slices and season with more salt and pepper. Add the bacon slices and top with an additional slice of berad.

Pimento Cheese Smash Burger

Serves: 4

Cook Time 20 Minutes

Prep Time: 15 minutes

For the pimento cheese

  • 8 ounces grated sharp cheddar cheese, about 2 cups
  • 1/4 cup cream cheese
  • 1/4 cup mayonnaise
  • 1/2 cup jarred pimento or other roasted red peppers, finely diced
  • Cayenne pepper, for seasoning
  • Kosher salt, for seasoning

For the burgers

  • 1 pound high-fat ground beef, such as 70/30 or ground waygu
  • Kosher salt, for seasoning
  • 4 buns, we like potato buns
  • Butter lettuce, for serving

Make the pimento cheese, this can be done several days in advance: Combine the cheddar, cream cheese, and mayo in a medium mixing bowl. Add the pimentos, and season with cayenne and kosher salt. Stir until well combined and chill for at least 30 minutes before using.

Divide the meat into 8 portions. Form the beef into loosely packed rounds — like a meatball. Set aside while you prep the grill. 

Heat a grill to two-zone cooking. Toast the burger buns over high heat and then set aside. Heat a large griddle or skillet over direct heat. Working in batches of two, add two beef rounds to the skillet at a time – season each with salt, .  Let the burgers go until some fat pools at the bottom of the burger. Use a large flat spatula to press down hard on each patty for 2 minutes. The burger should be super thin and have a diameter that is at least two inches wider than the bun (if your pan is too small you may only be able to do one at a time). 

When the juices in the middle of the burger start to bubble up, flip the burger. Cook another 2 to 3 minutes then top each patty with a generous spoonful of pimento cheese, stack two patties together and top each with a top bun, then bottom bun — this steams the buns deliciously. 

Remove the bottom bun and top with a leaf of butter lettuce then the stacked patties and topped buns.

 

The Whole Tri Tip Sandwich

Havarti, Horseradish Sauce & Arugula

Serves 6 to 8

Cook Time 30 Minutes

Prep Time: 20 Minutes

For the tri-tip and sandwich

  • 1 (2.5 to 3 pound) beef tri-tip roast
  • 3 tablespoon Red Tuxedo Rub
  • 1 large loaf of ciabatta bread
  • Olive oil
  • 1 oblong loaf rustic bread, such as ciabatta, about 1 pound
  • 8 thin slices havarti cheese, about 4 ounces
  • 1 small red onion, very thinly sliced
  • 2 ounces fresh arugula
  • Kosher salt, for seasoning
  • Black pepper, for seasoning

For the horseradish cream sauce

  • 1/2 cup sour cream
  • 1/4 cup mayo
  • 1/4 cup prepared horseradish
  • 2 tablespoons buttermilk
  • 2 teaspoons Worcestershire sauce
  • Kosher salt, for seasoning
  • Black pepper, for seasoning

Season the tri tip liberally with Red Tuxedo seasoning. Add a MeaterPlus probe to the roast so you can monitor the cook time and doneness from the Meater App. Set the tri tip at room temperature while you heat the grill.

Heat a grill for two-zone cooking with the indirect side set around 375 degrees F and the direct side for high heat.

Throw the tri tip on the grill and set your MeaterPlus probe to your desired temp — ours is 130 degrees F for tri tip. Sear the tri tip over  direct heat for 2 to 3 minutes then move to indirect heat until it reaches your desired temperature, about 22 minutes.

While the tri tip roast, prep the rest of the sandwich. Prepare the horseradish sauce by combining the mayo, sour cream, buttermilk, prepared horseradish, Worcestershire sauce, salt and pepper in a medium mixing bowl and whisk to combine. Chill in the fridge for at least 30 minutes.

Remove the tri tip from the grill to rest — the MeaterPlus will let you know when the roast is perfectly rested. While the tri tip rests, slice open the bread, drizzle it will olive oil and toast it over direct heat for 2 minutes. Flip the the bread pieces over and lay on the Havarti, close the grill to help the cheese melt. Remove from the grill.

Slice the tri tip into its two muscle sections and then thinly slice each section against its grain. Stack all of the slice tri tip onto one half of the bread, season with additional kosher salt and then top with the arugula and onions. Spread some of the horseradish cream sauce onto the other piece of bread and top to complete the sandwich. Slice the sandwich into wedges and serve.

 

Pesto Chicken Caprese Sandwiches

Serves 4

Cook Time 30 Minutes

Cook Time 30 Minutes

  • 4 roma tomatoes, halved and seeded
  • 2 tablespoons olive oil, divided
  • Kosher salt, for seasoning
  • 1 large chicken breasts, about 1 pound
  • Black pepper, for seasoning
  • 1 medium red onions
  • 4 ounces fresh mozzarella, sliced
  • 4 Ciabatta buns
  • 1 cup prepared pesto
  • Handful of arugula

Prepare a grill for medium high heat cooking. 

 

Toss the tomatoes with 1 tablespoon olive oil and season with salt. Arrange the tomatoes cut side up on a foil lined baking sheet and set on the grill. Cook the tomatoes until the skin is charred and they are soft and juicy, about 10 minutes. 

 

While the tomatoes cook, butterfly the chicken breast. Remove the chicken breast from the fridge and pat dry with paper towels. Use a sharp knife to butterfly the breast — place your hand on the breast and slice through it starting at the thickest part to slice it in half horizontally. Cover the breast with plastic wrap or use a zip top bag and use a mallet to pound the thickest sections to about ¼ inch thickness. Season the pieces on all sides with salt and pepper and the remaining tablespoon of olive oil. 

 

Grill the chicken over direct heat. After two minutes, rotate the chicken 45 degrees. After two more minutes flip and repeat. Remove the chicken from the grill, it should reach 165 ºF. Halve each half to give you 4 pieces. 

 

Build the sandwiches by toasting the ciabatta buns for 1-2 minutes. Spread each bun half with a spoonful of pesto, then top with a piece of grilled chicken, mozzarella slices, blistered tomatoes, arugula, red onion and a top bun for closure.

Grilled Halloumi BLT

Serves 4

Cook Time 30 Minutes

Cook Time 30 Minutes

  • 8 slices thick cut peppered bacon
  • 2 (8-ounce) blocks Idaho Grilling Cheese by Ballard Cheese
  • 8 slices thick cut white bread, such as Texas toast
  • ½ cup mayo
  • 2 large Beefsteak tomatoes, thickly sliced
  • 1 head bibb or butter lettuce, washed and dried

Heat the grill for medium high, direct heat. 

 

Arrange the bacon on another rimmed baking sheet and cook over direct heat, covered, until crispy, about 15 minutes. Remove the bacon pan from the grill and set aside. 

 

Grill the halloumi over medium-high direct heat for 2-3 minutes. Set aside to cool for 5 minutes before slicing. 

 

Spread one side of each bread slice with mavo. Lightly toast the buns on the grill while it is still warm, about 2 minutes over medium-high heat. Then coat the untoasted bread side with mayo a build the sandwiches, putting lettuce down first, followed by the cheese, tomatoes, bacon, and finally a second slice of bread. Slice the sandwiches in half and serve. 

Roasted Poblano Grilled Cheese

Serves 8

Cook Time 30 Minutes

Ingredients

  • 3 large poblano peppers
  • 1 large yellow onion
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 8 slices thick sliced white bread
  • ½ cup mayo
  • 1 cup shredded Quesillo cheese
  • 2 cups shredded Oxana cheese
  • 1 cup black bean tortilla chips, crushed
  • Tomatillo salsa, optional for serving

Heat a grill for medium heat. Crank the side burner to high-heat. Seed and stem the poblano peppers and then slice into thin strips. Thinly slice the onion. Toss the peppers and onions with salt, pepper, and olive oil. Char the peppers over high heat in a large skillet, until tender and browned, about 8 minutes. Set aside. 

 

Coat one side of each slice of bread with mayo. Set the bread mayo side down on the grill. Sprinkle the cheese on each bread slice. Top half of bread slices with pepper and onions and crush chips. 

 

Cook the bread until golden and the cheese is melted, about 4 minutes. Fold one cheese only bread pieces onto one pepper and onion bread slice to build a sandwich. Press down on each sandwich then use a thin flat spatula to move the sandwiches off the grill Slice each sandwich in half and serve with tomatillo salsa for dipping. 

Lemonade Thyme Cured Salmon

Serves 4 to 6

Cook Time 3 Days

PREP TIME: 3 DAYS

Ingredients

Our brines also work great as a cure for cold-smoked salmon. It’s super simple and will yield the best salmon you’ve ever made. Trust me we’ve heard about your salmon and it’s time for a new recipe.


Liberally coat the salmon with the Lemonade Thyme on both sides. 


Wrap it up in plastic wrap and put it in the fridge for 24-48 hours. The time depends on the thickness of the salmon (24 hours for a thinner sockeye filet and 48 for a huge king salmon filet). Make sure to turn it every 8-12 hours.


Remove the salmon from the plastic wrap and rinse it off. 


Pat it dry and put it back in the fridge on a rack, uncovered, for 4-12 hours to develop a pellicle on the skin (this helps the smoke adhere). 


Light a cold smoke tube (there are plenty of these for a few bucks on Amazon) with Alderwood chips and put it and the salmon in the unlit grill with the lid shut for 1-2 hours (time depends on how strong of a smoke flavor you like). You don’t want to cook the salmon… just impart some smoke flavor. The curing cooks the salmon. If you don’t have a cold smoke tube and want to channel your inner MacGyver you can also accomplish this with wood chips and some aluminum foil. Ask the interwebs for more specifics.


Place back in the fridge for a few hours. Then slice it and put it on a bagel with onion and capers or flake it off with a fork and make a smoked salmon dip with mascarpone, red onion, parsley and lemon.