<p><b>JUICY STEAKS AND TIGHT SPIRALS SINCE 1975</b> <p/>Hi there! We're Mark Anderson and Ryan 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. <p/>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. Here are just a few epic meals you'll find: <p/>- Little Red Bavette with Real Herby Chimichurri<br>- Good Mojo Picón Flank Steak<br>- Petite Tender: The Steak Named After Us<br>- The Very Best Grilled Chicken Ever<br>- Chicken Paillard So Thin It Only Has One Side<br>- Not Your Grandma's Dry Turkey and Stuffing<br>- Jalapeño Popper Stuffed Pork Tenderloin<br>- Schnitzel, I Don't Even Know Her<br>- Pinkies Up Smashburger<br>- McActually McGood Rib Sandwich<br>- Mark's BBQ Oysters with West Carolina Mignonette<br>- Whip It Good Smoked Feta Dip <p/>Every recipe shares our top-secret tricks for elevating each cook and making your proteins sing. (Here's a hint: For the love of god stop wet brining your turkey.) We also walk you through the best practices to use and not-abuse charcoal, gas and pellet grills, and how to double each as a smoker, so you can make any recipe in this book no matter your equipment. Sure, we like to have fun and make dick jokes (sorry Mom & Dad), but at heart, we are backyard warrio