Next Episode of The Grill Dads is
The Grill Dads are hitting the road on the ultimate dad food adventure, eating their way through some of the best food in America. As lifelong friends, Mark Anderson and Ryan Fey share a love for two things - being dads and grilling. Now, this duo is discovering dishes that are outrageous, over the top, and full of flavor throughout the season. They are tasting it all, from meals that kids would go crazy for, to unexpected twists on classics, and to global cuisine stateside.
The Grill Dads epic road trip continues as they visit The Swinery in Seattle, Wash., where they cure and fry up some house-made pork belly into a spectacular BLT sandwich. Then the Dads go to Minneapolis, Minn., for a breakfast pizza fully loaded with surprising toppings and baked up on a brioche crust. Finally, the Dads head to Denver, Colo., to try Chubby's Mexican Hamburger, a unique mash-up burrito stuffed with seared ground beef.
The Grill Dads outrageous adventures in eating take them to Jackson, Wyo., to feast on a tender pork shank that's breaded and deep fried into crispy, juicy goodness. Then the Dads head to Austin, Texas, for a unique take on Pad Thai that's spiced with Thai flavors and served as tacos. Finally, the Dads discover a unique burrito made with Vietnamese beef noodle soup, the Phorrito, in Portland, Oregon.
The Grill Dads continue their road trip on the hunt for outrageous food in surprising places. First up, the Basque Market in Boise, Idaho where they whip up a stunning and savory Spanish rice seafood paella. Next, they travel to Austin, Texas to one of the most unique Chinese dumpling houses in the country, Wu Chow, where Mark Anderson and Ryan Fey help make and devour adorable and delicious Chicken Bao buns. The last stop is in Seattle, Washington, for some original paprika-spiced chicken wings that literally tower over any other chicken wing out there. These Dads are hungry for Hungary!
The Grill Dads prove that outrageous food is more fun when it's a mash up. First up, the Doughnut Lounge in Kansas City, Missouri for delectable, homemade donuts that are paired with savory, crispy burnt ends from their in-house smoked brisket for a sweet and savory dessert that's too unique to miss. Next up, Mark Anderson and Ryan Fey visit Albuquerque, New Mexico, to fry up a pastry called a Sopapilla that's stuffed with spicy beef and pork ribs. Finally, it's over to Denver, Colorado for chicken parmesan pizza, which has all the flavors and textures of a crispy, succulent chicken parmesan on top of a homemade pizza crust. Mash up more for The Grill Dads, please!
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