The Grill Dads

The Grill Dads DM for more info! Excited to announce that we were winners on Guy's Big Project and our show, The Grill Dads, now airs Fridays at 9:30 PM EST on Food Network.
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Winners of Guy's Big Project, hosts of The Grills Dads and Comfort Food Tour on Food Network, founders of the brand new Grill'n Time Cocktails and authors of best-selling cookbook "The Best Grilling Cookbook Ever Written by Two Idiots."

06/09/2026

Smart steak, no shortcuts.
Most steakhouses start with the biggest cuts they can find. MATU KAI went a different direction, building an entire restaurant around 100% grass-fed Wagyu and proving that great beef is about more than just marbling.
We stopped by to see what all the buzz was about, and the result was one of the most memorable steak dinners we’ve had in LA. Incredible crust, perfectly cooked beef, and a meal that lets the quality of the meat do all the talking.
What impressed us most wasn’t just the steak. Every detail feels intentional, from the sourcing to the cooking to the way the experience unfolds at the table.
LA has plenty of great steakhouses, but MATU KAI has carved out a lane all its own.
Safe to say we’ll be thinking about this one for a while.

06/02/2026

The pastrami behind California’s best sandwiches.
Most people know the sandwich. Few know where the pastrami comes from.
On this field trip, we went straight to the source: RC Provisions, where thousands of pounds of brisket are transformed into the pepper-crusted, smoke-kissed pastrami that ends up in delis, diners, and restaurants all across California.
From curing and seasoning to smoking and slicing, every step is built around consistency. Because when your product is landing on sandwiches at some of California’s most iconic spots, there’s no room for error.
Watching briskets move through the process at this scale was impressive, but what stood out most was the attention to detail. The spice blend, the smoke, the bark, and the texture all have to be right every single time.

05/30/2026

PRODUCTION JUST GOT A WHOLE LOT BETTER! With our new incredible  (https://www.instagram.com/PERGOLUX_US/) system, we can film in any weather - day or night! With built-in LED lights, toasty infrared heaters, and louvers that open with the click of a button or via the Pergolux App, The Grill Dads can shoot content 25-7 without a care in the world. Check out this video showing all the awesome Pergolux features in our brand new outdoor kitchen studio. If you’re looking to do more than just cook outdoors, this is the system for you! Use our code to get $200 off: THEGRILLDADS.

05/28/2026

Reverse Sear VS Forward Sear

When it comes to cooking steak theres a lot of ways to get it done and there really is no wrong answer. Well unless you’re using your dishwasher to sous vide, we’d avoid that one.

There’s the classic two-zone cook over charcoal or the nuanced broil sear cook of steakhouses like Peter Lugers but there’s ultimately two basic techniques that often get people picking sides.
The modern reverse sear and the trusted forward sear.

Each uses the same instruments to cook: a burner, a pan, and an oven.

However its the timing and order that makes these styles end up with completely different results.

Check out the video to find out why!

05/26/2026

This Boise chorizo is worth a flight.

From smoky txistorra fresh off the grill to house-cured Basque meats, croquetas and bocadillos, Ansots is keeping Boise’s deep Basque food culture alive one plate at a time. The kind of spot where the sausage snaps, the smoke lingers and every recipe feels generations old.

05/21/2026

LA’s most legendary breakfast sandwich? might have it.

Flaky homemade biscuits. Crispy bacon. Melty eggs and cheese. Griddled breakfast sandwiches with that signature sweet heat sauce on the side. This spot feels like Southern comfort dropped right into the middle of Hollywood.

The biscuits alone are worth the trip, but once you see the layers on those sandwiches, it all starts to make sense. Built with serious care, zero shortcuts, and the kind of hospitality that turns a breakfast stop into a full blown ritual.

05/19/2026

West Coast pastrami royalty
They’ve been doing it the same way since 1947—and one bite in, you understand why people call this the best pastrami in the country.
Hand-cut, perfectly smoked, just the right fat-to-lean ratio, piled high on double-baked rye that somehow holds it all together. The #19 isn’t just a sandwich, it’s a system—pastrami, Swiss, slaw, Russian dressing—balanced like it’s been engineered over decades (because it has).
No gimmicks. No reinvention. Just one of the tightest sandwiches ever built.
And yeah…we went behind the scenes to see exactly how that pastrami gets made.

05/15/2026

The New Limited Edition x Player II Telecaster made us hungry for pizza.

05/14/2026

The most legendary steak in NYC — now in our backyard.
Ordered the porterhouse straight from Goldbelly and followed the classic Luger process step by step to see if we could recreate that steakhouse crust at home.
Hard sear.
Rendered fat.
Butter finish.
Slice off the bone.
Might be the closest thing to Brooklyn you can make in your own backyard.

05/12/2026

The ultimate hot dog cook-off with 🌭🔥

Deep fried, boiled, grilled, and split on the flat top — we ranked the most popular hot dog cooking methods from best to worst.

Did we get the order right?

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Buffalo, NY
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