Barbecue 'Idiots' The Grill Dads on Mixing BBQ, Humor, and Humility
Barbecue 'Idiots' The Grill Dads on Mixing BBQ, Humor, and Humility
In the barbecue world, many of the top barbecue personalities have either run hugely successful restaurants or won influential barbecue competitions. Not Mark and Fey of The Grill Dads. These two caught the attention of the live-fire cooking world because they’re hilarious and take a down-to-earth approach to backyard barbecue.
Following the making of a Food Network TV program, The Grill Dads released their first cookbook this year. Titled The Best Grilling Cookbook Ever Written By Two Idiots, Mark and Fey set out to make tasty barbecue and grilling recipes that are more accessible than ever.
We had a chance to catch up with The Grill Dads recently, and we asked them about the new book, their Food Network show, their advice for aspiring barbecue influencers, and more. This conversation has been lightly edited for clarity.
Barbecue aficionados Mark and Fey (aka The Grill Dads) spoke with us about their new book and more.
The Smoke Sheet (TSS): What is your BBQ origin story, and where did you two first get interested in live-fire cooking?
The Grill Dads (TGD): We like to say that we have a grilling origin story, not a BBQ one. To us, a grill is a tool, and BBQ is a cuisine. We’re more into the grilling side of things. Steaks, pizzas, breakfast, fresh veggies, and even salad. We do some low and slow BBQ-style cooking occasionally, but it's the exception for us.
Our origin as The Grill Dads and our love for grilling happened in Los Angeles. We cooked almost every weekend for friends and family. And each weekend, more people showed up. Eventually, we had to go outside and cook on the grills because Fey’s kitchen was tiny. We just couldn’t accommodate cooking for 40 people in a 10’ x 10’ space. Very quickly, we were challenged to prove that certain kitchen-friendly dishes could be cooked on a grill.
It became our culinary passion and identity, and we continue to work to show people that a grill is a heat source that can be used for all types of cooking. Not just for burgers and dogs once a year on the 4th of July.
TSS: The two of you worked as advertising executives before focusing on your careers as grill masters. How does your previous life inform the work you do today?
TGD: We approach The Grill Dads as if it is a client and we are the advertising agency, so it really informs everything that we do. It allows us to know who we are, who our audience is, and what our brand is. Also, when brands call us, we can work with them quickly and efficiently while helping them achieve their marketing goals because we've been in their position before. Some brands are also hiring us just to give them creative ideas about how to integrate into the cooking lifestyle world. So we are working as advertising creatives for ourselves as well as for brand partners.
The new book from The Grill Dads makes barbecue and grilling recipes more accessible.
TSS: What inspired you to write your new book The Best Grilling Cookbook Ever Written By Two Idiots?
TGD: We have been approached by a few different publishers in the past to do a book. It is a lot of work, and the economics are not great. So we knew if we were going to invest the time and energy we needed to find a good partner and have a concept for a book that we were very stoked about.
We don’t have culinary degrees, we don’t have James Beard Awards, and we haven’t worked in restaurants. We learned in the backyard, in books, in online classes, and through the school of hard knocks. So our lens on food is really approachable.
So when we first met with this editor, we told them that our goal is for people to see us cooking and say, "if those two idiots can do it, I can do it.” When the editor suggested that we call it The Best Grilling Cookbook Ever Written by Two Idiots, we knew we found the right people. So we started working on a book to show people that grilling elevated food can be obtainable and that you can cook anything on a grill.
TSS: What are a few of your favorite recipes from the new book?
TGD: Mine is the Chicken Saltimbocca. This is a dish that is clearly rooted in a kitchen, on a stove, in a frying pan. Our innovation with the saltimbocca compound butter allowed us to take the traditional flavors and ramp it up with bone-in, skin-on chicken with the additional flavor of the live-fire grill.
Fey’s favorite, and his daughter’s favorite, is our take on the Spanish Pan con Tomate. In the book, we call it “Zoe’s Spanish Toast.” It is simple, elegant, bright, and refreshing and was his first culinary experience overseas.
The Grill Dads’ recipe for “Better Than Buffalo Chicken Wings” is hot.
TSS: With a very large social media following on multiple platforms, what are some tips you can give to aspiring barbecue influencers out there?
TGD: It seems to be a cool thing these days to distance yourself from the word "influencer.” We also like to try to avoid it, however, it is most likely the right thing to call us in the context of social media.
Our advice is to have a clear goal and be authentic. When you have a clear goal, it is easy to figure out the strategy to get there. Some people want to amass a large following and sell sponsorships. Some people want to get on Food Network. Some people want to sell rubs. For some, it’s a straight vanity play. Each of these goals should use a different path.
For us, we are working to build a multi-faceted brand focused on the modern dad with products and content that transcends social media. Social media is just one leg of the stool, and we have to constantly evaluate where to best spend our time. Right now, our social channels are generating revenue that we can invest in building an audience for our website.
Regardless of your goal, make sure what you are doing is authentic and ownable.
Fey and Mark of The Grill Dads know how to joke around while also making great food.
TSS: What was your experience like making your Food Network show?
TGD: We made two seasons of the show, which brought us to sixteen episodes. It had its ups and downs. But overall it will be one of the best experiences of our lives.
The best part for us was actually making the show in the field. Meeting restaurant owners and chefs, and helping them promote their business, was a real rush. Our production company was great, and the crew was great. We were super lucky in all those regards.
The problem was after the show was taped, everything turned into focusing on tune-in numbers and getting another season of the show. Also, there was no marketing, which was tough to stomach. It makes you feel like the whole thing is a bit hopeless. It is a lot of time and money to just throw it at the wall to see if it sticks.
Instead of joining the full-time judging and special guest competitor circuit, which is fun but certainly not lucrative, we decided to use the Food Network experience as a springboard to focus on the other aspirations we’d always had for the brand.
If you’re still hungry for some dessert, The Grill Dads’ recipe for the Apple Pie Pancake will do the trick.
TSS: Any plans to write another book?
TGD: Oh man! Even that idea is exhausting. We had a great team to help us do this last book, and it was still a major undertaking. Maybe we can revisit after the holidays!
TSS: Are there any in-person events you’ll be doing in 2022 and/or 2023?
TGD: We are currently planning a lot of in-person stuff for 2023. We’ve had a packed 2022 with cookbook promotions and brand activations. We’re pretty excited to stay home for a bit and spend some time with the family.
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Thanks to The Grill Dads for sharing what they’ve been up to, and be sure to grab a copy their book soon.
Sean Ludwig (NYC BBQ) and Ryan Cooper (BBQ Tourist)
Co-Founders, The Smoke Sheet
Photos reprinted with permission from The Best Grilling Cookbook Ever Written by Two Idiots by Mark Anderson and Ryan Fey. Page Street Publishing Co. 2022. Photo credit: Ken Goodman.
—Raikes Beef Co. offers 100% Nebraska-born and raised American Wagyu and Angus beef shipped directly from their farm to your door. CLICK TO ORDER HERE.—
—Que U became the first team in history to be named Grand Champion at both the American Royal World Series of Barbecue Invitational and Open Contests. (Photo via the American Royal Association/Facebook)—
HOT OFF THE PRESS
This past weekend, the American Royal World Series of Barbecue took place at the Kansas Speedway just outside Kansas City, drawing teams from all over the world. The event, which is the largest competition barbecue event of its kind, consisted of three days of events, including the Invitational Contest held on Saturday and the larger Open Contest on Sunday. This year, history was made when Que U became the first ever team to be named overall Grand Champion of both the Invitational and Open contests at the American Royal World Series of Barbecue. VIEW THE FULL RESULTS.
Food and travel journalist Kae Lani Palmisano has created a series for The Kansas City Star called How to Eat Kansas City Barbecue Like an Expert. To put her “taste buds to the test,” she ate at legendary Kansas City institutions Arthur Bryant’s, Gates, and Joe’s all in one day. She also gathered a ton of insights from barbecue royalty Ardie Davis about KC BBQ history and more. SEE MORE HERE.
In response to an uproar over an “archaic” ordinance, the city of Minneapolis has temporarily granted an extension allowing barbecue food trucks to use offset smokers through November. "These awesome local joints [Animales Barbecue Co and Boomin Barbecue] are putting Minneapolis on the BBQ map, and we will find a way to keep them smoking," Mayor Jacob Frey said to WCCO-TV. "We are going to find a legal way to make this work." READ MORE.
Is Southside Market in Elgin the oldest BBQ joint in Texas? Daniel Vaughn of Texas Monthly once again delves into history to try to find out the answer to this barbecue mystery. READ MORE.
ADDITIONAL READS
According to the Houston Chronicle’s J.C. Reid, Moo’s sets the standard for Texas-style barbecue in Los Angeles.
The lineup of pitmasters has been announced for the Q BBQ Fest being held in Dallas on November 4-6.
The Atlanta Journal-Constitution profiled how chef Jiyeon Lee melds Korean and Southern flavors in the food at Heirloom BBQ.
Operation BBQ Relief recently deployed to help those impacted by Hurricane Ian
Acclaimed pitmaster Rodney Scott shares the biggest mistake people make with ribs.
Texas Monthly notes there is now a new BBQ family feud in the town of Lockhart.
Here are the 26 best grilling gifts for the BBQ master in your life.
vin Zhou filmed a day in the life of the team at Goldee’s Barbecue, the top rated spot in Texas.—
WATCH
Day In The Life of The #1 BBQ In Texas — Alvin Zhou Films
Last year, Goldee’s BBQ was named the No. 1 BBQ joint on the most recent Texas Monthly list of the Top 50 BBQ Joints. Hundreds of pounds of brisket, ribs, sausages, and turkey are smoked at this somewhat hidden spot in Kennedale, Texas. Long lines start piling up 5 hours before the place even opens. People come from all across the country just to try their food, especially their house-baked bread (which is unheard of in Texas). Alvin Zhou had the opportunity to film the team at Goldee’s. WATCH HERE.
LISTEN
Terra Whipple on Kansas City’s upcoming Party in the Pit event — Live from Jasper’s Kitchen
Live from Jasper’s Kitchen host and renowned Kansas City chef Jasper Mirabile, Jr. talks with Terra Whipple, a marketing expert, influencer, and co-owner of Chef J BBQ, known on social media as BBQ Handler. Whipple discusses an upcoming event she is organizing with The Smoke Sheet’s BBQ Tourist called the Party in the Pit, an exclusive event bringing together some of the biggest names in Kansas City barbecue. LISTEN HERE.
READ
The Perfect Steak Cookbook: Essential Recipes and Techniques — Will Budiaman
Turn your home into your new favorite steakhouse by learning the secrets for preparing the perfect cut of beef. From Bistro-Style Hanger Steak to Texas Barbecued Beef Brisket, The Perfect Steak Cookbook offers all the essential recipes you'll need to impress at your next dinner party or barbecue. ORDER HERE.
—Chef Tom tells you everything you need to know to make Kansas City-style Brisket & Burnt Ends.—
Kansas City Brisket & Burnt Ends
By All Things BBQ
Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for Kansas City Brisket & Burnt Ends! From separating the point and flat muscles (for maximum bark & smoke on your burnt ends), to injecting and foil boating the lean meat, Chef Tom shares all of his secrets.
Learn more about Southside Market Barbeque.
—A lot of big barbecue events are happening this fall, so don't miss out. (Photo by Sean Ludwig)—
October 14-15, 2022: The Jack — Lynchburg, Tennessee
It's rare that whiskey-making takes a backseat to much of anything in Lynchburg, Tennessee. But “The Jack,” one of the top KCBS competitions annually, is an exception. For one weekend in October, barbecue competitors from around the world converge to wield their grilling and smoking expertise. On top of the competition, other events are held to provide a lively and fun atmosphere for families and friends. MORE INFO HERE.
October 22, 2022: GrillGirl X GrillGrate Women’s Grilling Clinic — Fort Myers, Florida
Grill Girl Robyn Lindars is teaming up with GrillGrate to host a Women’s Grilling Clinic at the Robot Ranch in Fort Myers, Florida. The goal of the Women’s Grilling Clinic is to teach women the fundamentals of grilling in a relaxed “Girls Night Out” Atmosphere. This class is for any woman who wants to learn how to grill, learn different styles of grilling, and try new recipes to remake at home. In addition to Robyn, instructors include Erica Blaire Roby, Sunny Moody, Brooke Lewis, and Ron Dimpflmaier. MORE INFO HERE.
October 22, 2022: World Championship Hot Wing Contest and Festival — Memphis, Tennessee
The 2022 World Championship Hot Wing Contest & Festival (WCHWCF) will take place Saturday, October 22 (11 a.m. – 7 p.m.) at Tiger Lane, on the grounds of the Liberty Bowl Memorial Stadium in Memphis, TN. This will mark the 20th year of the festival, previously known as the Southern Hotwing Festival. Whether you like your wings grilled, smoked or fried, with seasonings that range from sweet to savory to exotic, there’s sure to be something for everyone. The event will benefit The Ronald McDonald House Charities of Memphis and will also include fun, family friendly activities such as the Kids Korner, the popular Corn Hole Tournament, and the Wing Eating Contest. MORE INFO HERE.
November 5-6, 2022: Texas Monthly BBQ Fest — Lockhart, Texas
Texas Monthly is excited to bring TM BBQ Fest to the city of Lockhart, the BBQ Capital of Texas. On November 5-6, the historical downtown and Lockhart City Park will create the backdrop for an expanded weekend festival, designed to celebrate many aspects of Texas barbecue. Expect tons of the best bites in Texas barbecue at the event. MORE INFO HERE.
November 4-6, 2022: Q BBQ Fest — Dallas, Texas
The Q BBQ Fest is coming to Texas. Join in the fun at the Miller Lite House at AT&T Stadium (home of the Dallas Cowboys) on November 4-6, 2022. Don’t miss this chance to grab an ice-cold brew and sample pure smoked bliss from award-winning pitmasters from across the country. MORE INFO HERE.
November 5-6, 2022: Texas Monthly BBQ Fest — Lockhart, Texas
Texas Monthly is excited to bring TM BBQ Fest to the city of Lockhart, the BBQ Capital of Texas. On November 5-6, the historical downtown and Lockhart City Park will create the backdrop for an expanded weekend festival, designed to celebrate many aspects of Texas barbecue. Expect tons of the best bites in Texas barbecue at the event. MORE INFO HERE.
November 11-12, 2022: Warriors BBQ Ribs Championship — Honolulu, Hawaii
Hawaii’s first ever KCBS-sanctioned BBQ competition will take place on Veterans Day Weekend with the debut event “Warrior BBQ Ribs Championship.” This contest will include 3-rounds of pork ribs at the beautiful beachside Kapiolani Regional Park on the island of Oahu. The cake is $10,000 in prize monies, and the event theme (“Honors-to-Others”) will not only seek to celebrate Hawaii’s diverse backyard barbecue scene but also bring special honors to veterans, active military, and first responders. MORE INFO HERE.
November 11-12, 2022: Bourbon & Barbeque Louisville — Louisville, Kentucky
Bourbon and barbecue aficionados will want to stop by this new festival in Louisville. The event will feature pitmasters from around the country and tons of bourbon samples. MORE INFO HERE.
November 11-13, 2022: KCBS World Invitational — Gadsden, Alabama
The Kansas City Barbeque Society’s biggest event for the rest of the year is the fourth annual KCBS World Invitational Barbeque Competition. The event will bring together top champion pitmasters to compete for the title of “KCBS World Champion.” This event will feature three full days of contests and events. There will be both an open contest and a Master Series contest. Plus, backyard teams will be eligible to compete in the open against Master Series teams without impacting their Backyard status. MORE INFO HERE.
November 18-20, 2022: Jacksonville BBQ Fest — Jacksonville, Florida
During the past few years, Florida has become an even bigger attraction for barbecue restaurants and events. The Jacksonville BBQ Fest, held at TIAA Bank Field (where the Jaguars play), is one event that brings barbecue fans together to get a taste of great local and national barbecue bites. On top of the top-notch food, there’s also live music and great drinks to enjoy. To get a taste of this event, be sure to read Ed Reilly’s recap of the Denver BBQ Festival, which is hosted by the same organizers. MORE INFO HERE.
November 19, 2022: Holy Smokes BBQ Festival — Charleston, South Carolina
Aaron Siegel and Taylor Garrigan of Home Team BBQ, Anthony DiBernardo of Swig & Swine, and Robert Moss, the Contributing BBQ Editor for Southern Living, have invited the leaders of the barbecue community from around the country to come together in Charleston on November 19th, 2022 at Riverfront Park. With live music playing on stage against the backdrop of the Cooper River, guests will have a unique opportunity to sample a range of barbecue styles from the group of renowned pitmasters. Expect to taste slow-smoked whole hog, pork and beef ribs, Texas-style brisket, smoked sausage, BBQ tacos, and much, much more. MORE INFO HERE.
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