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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 order on our site or go to Amazon and help fund the next moon landing. Either works for us.

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Complete Meal on a Grill

Cook Time 35 Minutes

Serves 6

Season the chicken thighs all over with Lemon Thyme Juicy Bird Brine and dry brine overnight.

 

When ready to cook, set the grill for medium high two zone cooking.

 

Cook chicken over direct heat to crisp about 5 minutes, then move to the indirect to cook through. The thighs are finished when they reach 160 degrees F. Before removing the chicken from the grill brush with your favorite sauce and grill for 2 minutes longer.

 

Toss the potatoes with Salt Pepper + Sour Cream and Onion seasoning. Cook over indirect heat for 15 minutes, or until tender.

 

Finally, season the broccolini with Salt Pepper + Three Chiles seasoning and cook over direct heat for 3 to 5 minutes until charred.

 

Serve the broccolini and potatoes alongside the grilled chicken.
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Grilled Chicken with Potatoes

Complete Meal on a Grill

Author Mark & Fey
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Course Dinner, Meal Prep, Tailgate
Keyword Poultry, Spiceology
Cook Time 35 minutes
Servings 6

Ingredients

  • 8 bone-in skin-on chicken thighs
  • Lemon Thyme Juicy Bird Brine
  • Barbecue sauce of your choice
  • 24 ounces petite Yukon gold potatoes
  • Salt Pepper + Sour Cream and Onion seasoning
  • 1 pound broccolini
  • Salt Pepper + Three Chiles seasoning
  • 1 large lemon cut into wedges for squeezing

Instructions

  • Season the chicken thighs all over with Lemon Thyme Juicy Bird Brine and dry brine overnight.
  • When ready to cook, set the grill for medium high two zone cooking.
  • Cook chicken over direct heat to crisp about 5 minutes, then move to the indirect to cook through. The thighs are finished when they reach 160 degrees F. Before removing the chicken from the grill brush with your favorite sauce and grill for 2 minutes longer.
  • Toss the potatoes with Salt Pepper + Sour Cream and Onion seasoning. Cook over indirect heat for 15 minutes, or until tender.
  • Finally, season the broccolini with Salt Pepper + Three Chiles seasoning and cook over direct heat for 3 to 5 minutes until charred.
  • Serve the broccolini and potatoes alongside the grilled chicken.
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The Perfect Porterhouse Steak

Cook Time 35 Minutes

Serves 6

Season the chicken thighs all over with Lemon Thyme Juicy Bird Brine and dry brine overnight.

 

When ready to cook, set the grill for medium high two zone cooking.

 

Cook chicken over direct heat to crisp about 5 minutes, then move to the indirect to cook through. The thighs are finished when they reach 160 degrees F. Before removing the chicken from the grill brush with your favorite sauce and grill for 2 minutes longer.

 

Toss the potatoes with Salt Pepper + Sour Cream and Onion seasoning. Cook over indirect heat for 15 minutes, or until tender.

 

Finally, season the broccolini with Salt Pepper + Three Chiles seasoning and cook over direct heat for 3 to 5 minutes until charred.

 

Serve the broccolini and potatoes alongside the grilled chicken.
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Porterhouse Steak

The Perfect Porterhouse Steak

Author Mark & Fey
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Keyword Beef, Porterhouse, Spiceology, Steak
Cook Time 2 hours
Servings 4

Ingredients

  • 1 2-inch thick porterhouse steak, at least 2 pounds total
  • Salt Pepper + Three Chiles Spice Blend from Spiceology

Instructions

  • Remove the porterhouse steak from the fridge at least an hour before cooking. Season the steak liberally with the salt or one of our perfect spice blends as soon as it comes out of the fridge.
  • Heat a grill or smoker to 250°F. Add the steak to the grill and cook until 125°F, about 90 minutes. When it reaches temp, remove the steak from the grill and then increase the grill to high. Here you can rest the steak for 30 minutes to an hour before searing and serving, just tent loosely with foil while resting. Sear the steak for 2 minutes on each side. Transfer steak onto a cutting board and rest 30 minutes.
  • For serving, you’ll cut the bone into two pieces — strip steak and filet mignon. Use a sharp knife to remove the steaks by cutting along the bone on each side. Slice each steak into 1-inch pieces and then return to their position around the bone. Season the steaks with another sprinkling of salt and top each side with a generous slice of the Mâitre d’Butter.
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Tomahawk Ribeye with Chimichurri Compound Butter

Cook Time 35 Minutes

Serves 6

Season the chicken thighs all over with Lemon Thyme Juicy Bird Brine and dry brine overnight.

 

When ready to cook, set the grill for medium high two zone cooking.

 

Cook chicken over direct heat to crisp about 5 minutes, then move to the indirect to cook through. The thighs are finished when they reach 160 degrees F. Before removing the chicken from the grill brush with your favorite sauce and grill for 2 minutes longer.

 

Toss the potatoes with Salt Pepper + Sour Cream and Onion seasoning. Cook over indirect heat for 15 minutes, or until tender.

 

Finally, season the broccolini with Salt Pepper + Three Chiles seasoning and cook over direct heat for 3 to 5 minutes until charred.

 

Serve the broccolini and potatoes alongside the grilled chicken.
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Tomahawk Ribeye with Chimichurri Compound Butter

Tomahawk Ribeye with Chimichurri Compound Butter

Author Mark & Fey
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Course Dinner, Meal Prep
Keyword Beef, Piedmontese, Spiceology, Steaks, Tomahawk
Cook Time 2 hours
Servings 4

Ingredients

  • 1 tomahawk rib-eye steak about 2 1/2 pounds and 1 3/4 inches thick, our favorite is Certified Peidmontese
  • Salt Pepper + Three Chiles seasoning
  • 1 cup chimichurri
  • 1 4 ounce stick salted butter, softened

Instructions

  • Remove the tomahawk steak from the fridge at least an hour before cooking. Season the steak liberally with Salt Pepper +Three Chiles.
  • Set the smoker/grill to 250 F. Add the steak to the grill and cook for 90 minutes or until the steak reaches 130 degrees F. When it reaches temp, remove the steak from the grill and rest while you make the rest of the chimichurri.
  • Use a fork to smash together the chimichurri and butter in a small bowl.
  • Increase the grill to high/500 F and sear the steak for 2 minutes on each side. Transfer steak onto a cutting board and rest 30 minutes. Thickly slice the steak and top with the compound butter and serve with a sprinkle of flaky salt.
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Lasagna on The Grill

Cook Time 35 Minutes

Serves 6

Season the chicken thighs all over with Lemon Thyme Juicy Bird Brine and dry brine overnight.

 

When ready to cook, set the grill for medium high two zone cooking.

 

Cook chicken over direct heat to crisp about 5 minutes, then move to the indirect to cook through. The thighs are finished when they reach 160 degrees F. Before removing the chicken from the grill brush with your favorite sauce and grill for 2 minutes longer.

 

Toss the potatoes with Salt Pepper + Sour Cream and Onion seasoning. Cook over indirect heat for 15 minutes, or until tender.

 

Finally, season the broccolini with Salt Pepper + Three Chiles seasoning and cook over direct heat for 3 to 5 minutes until charred.

 

Serve the broccolini and potatoes alongside the grilled chicken.
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Lasagna

Lasagna on The Grill

Author Mark & Fey
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Course Dinner, Meal Prep
Keyword lasagna, madein, Pork, Spiceology
Cook Time 1 hour
Servings 4

Ingredients

  • 4 Italian sausages
  • 1 large egg
  • 16 ounces ricotta
  • Salt Pepper + Three Chiles
  • 1/2 cup grated Pecorino romano cheese
  • 1/2 cup grated Parmesan cheese
  • 4 cloves garlic minced
  • Handful basil leaves chopped
  • 2 cups red sauce
  • 6 fresh lasagna sheets
  • 2 cup shredded mozzarella

Instructions

  • Heat a grill to for medium high indirect heat. Grill the sausages for 3 to 4 on each side. Set aside to cool while you mix up ricotta filling.
  • Whisk up the egg in medium mixing bowl. Add the ricotta, Pecorino, Parmesan, garlic, and basil. Thinly slice and roughly chop the sausages.
  • Be sure to use a heavy bottom ceramic maxing dish for the grill. Coat the bottom of the baking dish with a couple spoonfuls of red sauce. Layer on two of the lasagna sheets, followed by the ricotta filling, some of sausage, and a handful mozzarella. Repeat for with two more layers and a final layer of lasagna sheets and cheese.
  • Cook the lasagna on grill for 30 to 40 minutes until totally bubbly and golden brown. Let the lasagna cool for 10 minutes before slicing.
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Triple Stacked Steak Quesadilla with Pico de Gallo

Cook Time 35 Minutes

Serves 6

Season the chicken thighs all over with Lemon Thyme Juicy Bird Brine and dry brine overnight.

 

When ready to cook, set the grill for medium high two zone cooking.

 

Cook chicken over direct heat to crisp about 5 minutes, then move to the indirect to cook through. The thighs are finished when they reach 160 degrees F. Before removing the chicken from the grill brush with your favorite sauce and grill for 2 minutes longer.

 

Toss the potatoes with Salt Pepper + Sour Cream and Onion seasoning. Cook over indirect heat for 15 minutes, or until tender.

 

Finally, season the broccolini with Salt Pepper + Three Chiles seasoning and cook over direct heat for 3 to 5 minutes until charred.

 

Serve the broccolini and potatoes alongside the grilled chicken.
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Triple Stacked Steak Quesadillas with Pico de Gallo

Triple Stacked Steak Quesadilla with Pico de Gallo

Author Mark & Fey
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Course Appetizer, Dinner, Lunch, Tailgate
Keyword Beef, Piedmontese, quesadilla, Spiceology
Cook Time 30 minutes
Servings 4

Ingredients

  • 1 pound hanger steak trimmed
  • Salt and Pepper + Chocolate Chili Rub
  • 12 6-inch flour tortillas
  • 3 cups shredded cheese
  • Pico de gallo below
  • Crema optional for serving

For the pico de gallo

  • 4 roma tomatoes diced
  • 1 large jalapeno seeded, stemmed, and diced
  • 1/2 white onion diced
  • 2 tablespoons lime juice
  • 1 bunch of cilantro finely chopped
  • Kosher salt for seasoning

Instructions

  • Season the hanger steaks on all sides with the Salt Pepper + Chocolate Chiles seasoning. Set aside while you prepare the grill and the pico de gallo.
  • Heat a grill for medium high heat. While the grill heats, mix up the pico de gallo.
  • Combine all the pico de gallo ingredients and check for seasoning. Add more salt and lime juice as needed.
  • Grill the hanger over direct heat until it reaches 127 to 137 degrees F, about 3 minutes per side, or 12 minutes total. Set aside to rest for 5 minute. Slice the steak into bite sized pieces. You’ll need 3 tortillas for each quesadilla. Work quickly and grill towe tortillas layered with cheese, steak, and pico de gallo. Grill one with just cheese and then stack em up! Remove from the grill and cut into 4 pieces, top with more pico and crema as desired.
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Crispy Onion BBQ Burger

Cook Time 35 Minutes

Serves 6

Season the chicken thighs all over with Lemon Thyme Juicy Bird Brine and dry brine overnight.

 

When ready to cook, set the grill for medium high two zone cooking.

 

Cook chicken over direct heat to crisp about 5 minutes, then move to the indirect to cook through. The thighs are finished when they reach 160 degrees F. Before removing the chicken from the grill brush with your favorite sauce and grill for 2 minutes longer.

 

Toss the potatoes with Salt Pepper + Sour Cream and Onion seasoning. Cook over indirect heat for 15 minutes, or until tender.

 

Finally, season the broccolini with Salt Pepper + Three Chiles seasoning and cook over direct heat for 3 to 5 minutes until charred.

 

Serve the broccolini and potatoes alongside the grilled chicken.
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Crispy Onion BBQ Burger

Crispy Onion BBQ Burger

Author Mark & Fey
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Keyword Beef, Burger, Piedmontese, Smash burgers, Spiceology
Cook Time 30 minutes
Servings 4

Ingredients

For the homemade BBQ sauce

  • 11/2 cups ketchup
  • 1/4 cup apple cider vinegar
  • 2 tablespoons molasses
  • 2 tablespoons brown sugar
  • 1 teaspoon Worcestershire sauce
  • Salt Pepper + Three Chile spice blend
  • 1/2 teaspoon garlic powder

For the burgers

  • 8 burger patties we like the ones from Certified Piedmontese
  • Kosher salt. for seasoning
  • 1/2 cup finely diced white onion
  • 8 slices sharp cheddar cheese
  • 4 burger buns

Instructions

  • For the BBQ sauce: Combine all the ingredients in a medium saucepan and bring to a simmer over medium heat. Cook for 3 minutes then remove to cool. Season the burger patties with salt. Heat a large skillet
  • 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! Add the onions.
  • Once you see juices pooling on the meat flip the burger. Add the cheese and place a bottom bun on two of the four patties. As soon as the cheese is melted pull them off.
  • Flip the bottoms over and add the other burger to make two doubles. Top with more BBQ sauce and shredded lettuce.
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Beer Cheese Steak Nachos

Cook Time 35 Minutes

Serves 6

Season the chicken thighs all over with Lemon Thyme Juicy Bird Brine and dry brine overnight.

 

When ready to cook, set the grill for medium high two zone cooking.

 

Cook chicken over direct heat to crisp about 5 minutes, then move to the indirect to cook through. The thighs are finished when they reach 160 degrees F. Before removing the chicken from the grill brush with your favorite sauce and grill for 2 minutes longer.

 

Toss the potatoes with Salt Pepper + Sour Cream and Onion seasoning. Cook over indirect heat for 15 minutes, or until tender.

 

Finally, season the broccolini with Salt Pepper + Three Chiles seasoning and cook over direct heat for 3 to 5 minutes until charred.

 

Serve the broccolini and potatoes alongside the grilled chicken.
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Beer Cheese Nachos

Beer Cheese Steak Nachos

Author Mark & Fey
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Course Appetizer, Dinner, Lunch, Tailgate
Keyword Beef, PBR, Piedmontese, Spiceology
Cook Time 30 minutes
Servings 4

Ingredients

  • 1 pound flank steak
  • Salt Pepper + Chocolate Chile
  • 8 tablespoons 1 stick butter
  • 8 tablespoons flour
  • 1 12-ounce can Pabst Blue Ribbon
  • Kosher salt for seasoning
  • Black pepper for seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 pound shredded cheddar cheese
  • 1 teaspoon smoked paprika
  • 3 whole chipotles in adobe chopped
  • Hot sauce
  • 1 bunch green onions
  • 24 ounces sturdy tortilla chips
  • Pico de gallo

Instructions

  • Season the flank steaks on all sides with the Salt Pepper + Chocolate Chiles seasoning on all sides. Set aside for at least 30 minutes while you prepare the cheese sauce and the grill.
  • Melt the butter in a large skillet. Add the flour and whisk to combine. Cook until the flour smells like pancakes. Add in the PBR and whisk to avoid lumps. Bring the mixture to a simmer, adding salt, pepper, garlic, and onion powder as it cooks. Once the sauce base has come to a rapid simmer and thickened, turn off the heat. Add the cheese, paprika, and chipotles. You can use an immersion blender to make this sauce super smooth if desired. Then move the sauce to a thermos to keep warm.
  • Heat a grill for high direct heat. Grill the flank steak over direct heat for 5 to 6 minutes per side. Remove from the heat and rest for 10 minutes before slicing into bite sized pieces against the grain.
  • Build the nachos by spreading the tortilla chips out into a single layer on a plate. Pour on the cheese sauce and top the nachos with the flank steak, green onions, and pico de gallo.
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Steak and Eggs with Potatoes O’Ryan

Cook Time 35 Minutes

Serves 6

Season the chicken thighs all over with Lemon Thyme Juicy Bird Brine and dry brine overnight.

 

When ready to cook, set the grill for medium high two zone cooking.

 

Cook chicken over direct heat to crisp about 5 minutes, then move to the indirect to cook through. The thighs are finished when they reach 160 degrees F. Before removing the chicken from the grill brush with your favorite sauce and grill for 2 minutes longer.

 

Toss the potatoes with Salt Pepper + Sour Cream and Onion seasoning. Cook over indirect heat for 15 minutes, or until tender.

 

Finally, season the broccolini with Salt Pepper + Three Chiles seasoning and cook over direct heat for 3 to 5 minutes until charred.

 

Serve the broccolini and potatoes alongside the grilled chicken.
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Steak and Eggs

Steak and Eggs with Potatoes O’Ryan

Author Mark & Fey
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Course Breakfast, Dinner, Tailgate
Keyword Beef, Minute Steak, Spiceology, Steak
Cook Time 25 minutes
Servings 4

Ingredients

  • 2 pounds yukon gold potatoes about 4 medium, diced
  • 1 large red pepper
  • 1 medium pasilla pepper
  • 1 large onion
  • Olive oil for cooking
  • Kosher salt for seasoning
  • 1/4 cup sour cream
  • 1/4 cup mayo
  • 1 tablespoon buttermilk
  • 1 tablespoons Salt Pepper + Three Chiles
  • 2 minute steaks about 12 ounces total
  • 2 large eggs
  • Parsley for seasoning

Instructions

  • Heat a large skillet or flat top grill to medium high. Add some olive oil followed by the potatoes, peppers, onion, and a generous pinch of salt. Cook, stirring regularly for 20 minutes or until the potatoes are tender.
  • Meanwhile, season the steaks with salt and a little oil on each side. When the potatoes are close to done, add the steaks and cook for just 30 seconds per side. Remove from the grill and add the eggs to cook to your liking – don’t forget to hit the eggs with some salt.
  • Slice the steaks and serve with the potatoes, eggs, and some parsley for garnishing.
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Elk Burger with Kielbasa

Cook Time 35 Minutes

Serves 6

Season the chicken thighs all over with Lemon Thyme Juicy Bird Brine and dry brine overnight.

 

When ready to cook, set the grill for medium high two zone cooking.

 

Cook chicken over direct heat to crisp about 5 minutes, then move to the indirect to cook through. The thighs are finished when they reach 160 degrees F. Before removing the chicken from the grill brush with your favorite sauce and grill for 2 minutes longer.

 

Toss the potatoes with Salt Pepper + Sour Cream and Onion seasoning. Cook over indirect heat for 15 minutes, or until tender.

 

Finally, season the broccolini with Salt Pepper + Three Chiles seasoning and cook over direct heat for 3 to 5 minutes until charred.

 

Serve the broccolini and potatoes alongside the grilled chicken.
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Elk Burger with Kielbasa

Author Mark & Fey
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Keyword Burger, Elk, Spiceology
Servings 1

Ingredients

  • 4 kielbasa sasauge links
  • 2 pounds ground elk
  • Salt Pepper + Three Chiles spice blend
  • 1/2 cup mayo
  • 1/4 cup mustard
  • 2 tablespoons Worcestershire sauce
  • 1 small red onion thinly sliced
  • 4 slices colby cheese
  • 4 brioche buns
  • Butter lettuce

Instructions

  • Start things off by heating a grill for medium high indirect heat. Slice the sausages down the middle without slicing them in half so they open like a book. Score the interior of the sausages. Divide the elk into four half-pound patties and season generously with the Salt Pepper + Three Chiles spice blend.
  • Grill the burgers over indirect heat for about 5 minutes per side. Elk can dry out so try not to over cook these. Finish each burger with a slice of cheese. Grill the sausages over direct heat until they get gorgeous char. Don’t forget to toast your buns!
  • Whisk together the mayo, mustard, and Worcestershire sauce in a small bowl. Build the burgers by topping each burger bun with a little sauce, a burger patty, some onions, a sausage link, and some lettuce.
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Hanger Steak Chef’s Salad

Cook Time 35 Minutes

Serves 6

Season the chicken thighs all over with Lemon Thyme Juicy Bird Brine and dry brine overnight.

 

When ready to cook, set the grill for medium high two zone cooking.

 

Cook chicken over direct heat to crisp about 5 minutes, then move to the indirect to cook through. The thighs are finished when they reach 160 degrees F. Before removing the chicken from the grill brush with your favorite sauce and grill for 2 minutes longer.

 

Toss the potatoes with Salt Pepper + Sour Cream and Onion seasoning. Cook over indirect heat for 15 minutes, or until tender.

 

Finally, season the broccolini with Salt Pepper + Three Chiles seasoning and cook over direct heat for 3 to 5 minutes until charred.

 

Serve the broccolini and potatoes alongside the grilled chicken.
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Hanger Steak Chef’s Salad

Author Mark & Fey
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Keyword Beef, Hanger steak, salad, Spiceology
Cook Time 25 minutes
Servings 4

Ingredients

  • 1 pound USDA prime hanger steak trimmed
  • Salt Pepper + Chocolate Chile
  • 1/2 cup mayo
  • 1/2 cup sour cream
  • 1/4 cup buttermilk
  • 2 teaspoons Worcestershire sauce
  • 4 ounces blue cheese crumbles plus more for serving
  • Kosher salt for seasoning
  • Black pepper for seasoning
  • 2 large heads romaine lettuce
  • 1 cup cherry tomatoes halved
  • 1/4 cup diced red onion
  • 4 hard cooked eggs peeled and halved

Instructions

  • Season the hanger steaks on all sides with the Salt Pepper + Mexican Chocolate Chile seasoning. Set aside while you prep the dressing and salad ingredients.
  • Make the blue cheese dressing by combining the mayo, sour cream, Worchestershire sauce, and buttermilk in a medium bowl. Whisk together then add the blue cheese crumbles and season with salt and pepper. Chill before grilling the steaks. Now is also a good time to chop your veggies and boil the eggs, so they can be ready when the steak is done.
  • Set up a gas or charcoal grill for medium-high direct heat. 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.
  • Build the salad by layering the lettuce in the bottom of a big bowl topping with the slices steak, tomatoes, red onion, more blue cheese, and hard boiled eggs. Serve with the bleu cheese dressing.