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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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Elk Burger with Kielbasa

  • 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

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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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.
play video

Hanger Steak Chef’s Salad

  • 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

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

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.
play video

Pork Collar Baked Potato

  • 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

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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Pork Collar Baked Potato

Author Mark & Fey
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Keyword Ninja, Pork, Pork collar, potatoes, Spiceology
Servings 1

Ingredients

  • 1 whole Pork collar about 4 pounds
  • Our Salt Pepper + Three Chiles seasoning from Spiceology
  • 4 large russet potatoes scrubbed and rinsed
  • Olive oil for the potatoes and for serving
  • Kosher salt for seasoning
  • 1/2 cup sour cream plus more for serving
  • 1 cup sharp cheddar cheese divided
  • ½ cup finely grated parmesan
  • 1/4 cup buttermilk
  • 4 tablespoons salted butter
  • 3 large scallions finely chopped plus more for serving

Instructions

  • Pat the pork collar dry and season all over with Salt Pepper + Three Chiles seasoning . You can dry brine this overnight, uncovered in the fridge or tightly wrapped in plastic – just remember to turn your wrapped collar about halfway through brining.
  • Remove the pork collar from the fridge. Set a smoker to low heat about 250 degrees F. Add the collar directly to the smoker and cook low and low until it hits an internal temperature close to 200 ° F, this will take 4 to 5 hours. Remove the collar from the smoker, cool it for 10 minutes and wrap tightly in butcher paper to rest for an hour while you prep the potatoes. 
  • Heat the grill or oven to 400 degrees F. Coat the potatoes with olive and season on all sides with kosher salt. Roast for about 40 minutes or until fork tender. Remove from the grill and cool.
  • When the potatoes are cool enough to handle, cut them in half lengthwise, scoop out the tender potato insides (leave about ⅛ inch potato in the skins for structure) and add this to a large mixing bowl. Add the sour cream, half of the cheddar cheese, parmesan, butter, and half of the scallions. Season with a heavy pinch of salt.  Add the buttermilk. Use a potato masher to mix and smooth this filling. Scoop ½ cup of the mixture back into each of the potatoes and arrange on a rimmed baking sheet.  Top each potato with some of the remaining cheddar cheese. 
  • Return to the grill or smoker. Cook the potatoes until they are warmed through and the cheese is melted and browned, about 15 minutes. While the potatoes cool, shred the pork and toss it with the BBQ sauce. 
  • Pile pork on top of finished potatoes top with scallions, a dollop of sour cream and drizzle of olive oil. 
play video

Carne Asada Street Tacos

  • 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

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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Carne Asada Street Tacos

Author Mark & Fey
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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

  • 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

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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Ninja Smash Burger

Author Mark & Fey
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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

Ro*tel Queso Burgers

  • 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

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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Ro*tel Queso Burgers

Author Mark & Fey
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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

  • 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

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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Comments:

Sounds Delicious

Posted by Pam | 3 weeks ago Reply

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Hanger Steak Sliders

Author Mark & Fey
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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

Beer Braised Beef Sausages

  • 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

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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Beer Braised Beef Sausages with Pabst Blue Ribbon

Author Mark & Fey
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Keyword Beef, beef sausages, beer braise, braise, PBR, Spiceology

Ingredients

  • 1 large white onion thinly sliced
  • 1 large poblano pepper thinly sliced
  • olive oil
  • Salt Pepper + Three Chiles spice blend
  • 2 12-ounce cans of Pabst Blue Ribbon
  • 3 cloves garlic minced
  • 8 beef sausages
  • 8 hot dog style buns
  • Dijon mustard for serving

Instructions

  • Heat a large cast iron or carbon steel skillet over high heat. Add the onion and peppers and drizzle with olive oil and season generously with our Salt Pepper + Three Chiles blend. Once the onions begin to brown and stick to the pan, crack open those Pabst Blue Ribbon cans and pour into the pan. Scrape the bottom of the pan to get up all the onion bits and quickly add the sausages.
  • Cook the sausages, covered,  in the beer mixture until they reach 150 degrees F about 10 minutes. Remove the sausages and grill them over direct heat. Toast the buns and serve the sausages with the onions, peppers, Dijon, and a cold Pabst Blue Ribbon.
play video

Steakhouse Steak

  • 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

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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Steakhouse Steak Using Forward Sear

Author Mark & Fey
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Keyword Beef, forward sear, Spiceology, steakhouse-style, strip steak

Ingredients

  • 2-4 strip steaks 1 1/2 to 2 inches thick
  • Three Chile Salt + Pepper our seasoning from Spiceology or Kosher salt, for seasoning
  • Mâitre d'Hôtel Butter for serving
  • Flaky Salt for serving

Instructions

  • Bring the steaks to room temperature for about 1 hour and 59 minutes. Season on all sides with Three Chile Salt + Pepper, our seasoning from Spiceology or a heavy dose of kosher salt. Heat a large skillet over medium high heat and sear the steaks for 2 to 3 minutes per side to get a deep brown sear.
  • Move the steaks to a cooling rack set over a pan. This prevents the crust we’ve created from steaming under the steaks. Add your digital probe thermometer, if using.
  • Heat your grill or smoker for indirect cooking at about 300 degrees F. Cook the steak until it reaches your desired internal temperature, about 110°F  for rare or 130°F for medium.
  • Rest for about 5 minutes, then top with Mâitre d’Hôtel Butter and flaky salt before slicing and serving.
play video

Pork Collar Hot Dish

  • 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

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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Pork Collar Hot Dish

Author Mark & Fey
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Keyword casserole, Ninja, Pork, Pork collar, Spiceology
Cook Time 40 minutes

Ingredients

  • 2 cups pulled pork collar or leftover pulled pork
  • 1 TK-ounce cream of chicken condensed soup
  • 1/4 cup finely diced onion
  • 2 cups shredded Monterey jack cheese plus more for topping
  • Kosher salt for seasoning
  • Ground black pepper for seasoning
  • 2 cups frozen tater tots
  • Olive oil
  • 2 teaspoons Salt Pepper + Sour Cream our spice blend from Spiceology
  • Fresh chopped chives optional for garnishing

Instructions

  • Heat your grill or smoker to 375 degrees F. We’re using our Ninja Woodfire Outdoor for making this a super easy weeknight meal.
  • In a medium mixing bowl, combing the pork, soup, onions cheese, salt, pepper, and stir to combine. Pour into a 8×8 baking dish.
  • In a small bowl, coat the tater tots with a little olive oil and the Salt Pepper + Sour Cream seasoning. Line the top of the casserole with the tots and cover with more cheese.
  • Cook for 35 to 40 minutes or until the tots are crispy and the filling is heated through. Top with chives and serve hot.