"The best bite of anything I've ever had" 

— Main Ingredients —  
• Steak (NY strip, ribeye, or your favorite cut)
• Steak seasoning (salt & pepper or your go-to blend)
• Dry white wine (Pinot Grigio or Sauvignon Blanc)
• Brie (rind removed)
• Fontina
• Gruyère (or Raclette, but you don't need both)
• Cooked bacon (crispy, chopped)
• Fresh lemon
• Fresh thyme

— Side/Garnish —  
• Stuffed mushrooms
• Grilled baguette (Sliced — Toasted on the grill — great for dipping)
• Apple slices (Honeycrisp or green apple — great for dipping)

— Equipment — 
• Pull Start Fire Grill
• Cast iron skillet — or a small double boiler (much easier)
• Tongs
• Knife
• Cutting boards
• Spoon or whisk (a metal fork works well, too)


— Timing —  
Prep: 10 minutes
Cook: 15 minutes

— Prepping Steps —

1. Start the Grill: 
• Pull the string and let the charcoal ignite and fully ash over.
(The grill runs ~3 hours, so no need to rush.)

2. Prep the cheese: 
• Remove rind from brie
• Shred or finely chop all cheeses
👉 Smaller pieces = smoother melt

3. Prep the steak:
• Season generously on all sides
• Let it sit at room temp while the grill heats up

4. Prep the dippers:
• Slice baguette
• Cut apples just before serving
• Open mushrooms (pre-stuffed / ready to go)

— Cooking Steps —

1.  Steak → Grill: 
• Once grill is fully grey, place steaks on
• Let the first side sit to build a crust, then flip as needed

2. Start the Fondue:
• Place cast iron on grill 
• Add a splash of wine (enough to cover the bottom 1/8th inch)
• Add thyme leaves
• Warm until lightly steaming (not bubbling)

3. Cheese → Pan:
• Add cheese in small handfuls:
 → Start with the Brie
 → Then the Fontina + Gruyère
• Stir constantly and let each addition melt before adding more
👉 Do NOT dump all cheese at once

4.  Mushrooms → Grill: 
• Add stuffed mushrooms around the same time
• Grill 5–8 minutes until the mushrooms are soft and the cheese is melted

5. Finish the Fondue:
• Stir until smooth and creamy
• Add chopped bacon
• Finish with a small squeeze of fresh lemon

6. Rest the Steak:
• Pull steaks at your desired doneness
(Just starting to get firm to the touch in the center is a perfect medium rare)
• Let rest 3–5 minutes

7. Slice + Serve:
• Slice steak in ~ 1/8" strips
• Dip directly into the fondue

— Notes —
• Add cheese slowly — this is the difference between smooth and broken cheese
• If fondue thickens, add a small splash of wine and stir
• Let fondue sit ~30 seconds before dipping for the best stretch

Easiest thing you will ever grill!


— Main Ingredients —  
• Pre-seasoned chicken wings (straight from the grocery store)
• Dipping sauce (optional)

— Side/Garnish —  
• Celery — always a classic, especially with spicy wings


— Equipment — 
• Pull Start Fire Grill
• Tongs
• Meat thermometer


— Timing —  
Prep:  1 minute
Cook: 12-16 minutes

— Prepping Steps —

1. Start the Grill: 
• Pull the string and let the charcoal ignite and fully ash over.
(The grill runs ~3 hours, so no need to rush.)

— Cooking Steps —

1.  Wings → Grill: 
• Place wings on the hot grill
• Don’t worry about crowding
• Flip early and often to avoid burning

2. Temp check: 
• Pull them off the grill at 175°F internal
• Let them rest 1 minute

3. Serve & enjoy!

— Notes —
If using unseasoned wings and adding your own seasoning:
• Apply dry seasoning before grilling.
• Add wet sauce after grilling.

Guaranteed to wow! Big flavor. No stress.

— Main Ingredients —  
• Pork loin (not tenderloin!)
• Your favorite pork dry rub (we used Pork Mafia's Louisiana Bayou 🤌)
• Pineapple

— Side/Garnish —  
• Mixed greens — easy, clean, doubles as a side + garnish
• Rice (nice to have, not required)
• Thinly chopped chives — always a win with pork

— Equipment — 
• Pull Start Fire Grill
• Tongs
• Meat thermometer 
• Knife
• Cutting boards


— Timing —  
Prep: 5 minutes
Cook: 35 minutes

— Prepping Steps —

1. Start the Grill: 
• Pull the string and let the charcoal ignite and fully ash over.
(The grill runs ~3 hours, so no need to rush.)

2. Cut and season the pork: 
• Cut into ~2" thick sections
• Trim off the silver skin
• Season heavily on all sides

3. Cut the pineapple: 
• Slice into ~½" thick pieces and set aside

— Cooking Steps —

1.  Pork → Grill: 
• Once the grill is fully grey, place the pork on the grates
• Don’t worry about crowding the grill
• Let the first side sit longer to build a good crust, then rotate as needed

2. Temp check:
• Pull them off at 145°F internal
• Let them rest for 3 minutes before slicing

3. Pineapple → Grill:
• As the pork comes off, put the pineapple on
• Grill 1–2 minutes per side or until golden

4. Serve & enjoy!

— Notes —
If doing a tomahawk pork chop (highly recommend):
• Season all the way up the bone. The meat along the back of the bone will be the best bite off the grill.

Never miss with the perfect steak quesadilla!

— Main Ingredients —  
• Steak (sirloin, skirt, or flank)
• Your favorite steak seasoning (salt & pepper work just fine)
• Flour tortillas
• Bell peppers
• Onion
• Lime
• Cheese, grated (pepper jack is perfect here)
• Olive oil

— Side/Garnish —  
• Sour cream
• Hot sauce 
• Green onion

— Equipment — 
• Pull Start Fire Grill
• Tongs
• Meat thermometer
• Knife
• Cutting boards
• Spatula


— Timing —  
Prep: 8 minutes
Cook: 30 minutes

— Prepping Steps —

1. Start the Grill: 
• Pull the string and let the charcoal ignite and fully ash over.
(The grill runs ~3 hours, so no need to rush.)

2. Season the steaks 
• Season on all sides.
The thicker the steak, the more generous you can be.

3. Cut the vegetables: 
• Thinly slice bell peppers and onion into ~⅛" pieces.
• Lightly toss with olive oil and a pinch of seasoning.

— Cooking Steps —

1.  Steak → Grill: 
• Once the grill is fully grey, place the steaks on the grill.
• Let the first side sit longer to build a good crust, then flip as needed.

3. Temp check:
• Pull the steaks at 120°F internal (preference).
• Let them rest while the vegetables cook.

4. Vegetables → Grill:
• As the steaks come off, add peppers and onions to the grill.
• Grill 3-4 minutes, moving occasionally, until softened.
• Remove and set aside.

5. Dice Steak:
• Cut steak into ~⅛" pieces in both directions.
• Squeeze a bit of fresh lime juice over the steak.

6. Assemble:
• On one half of a tortilla, layer peppers and onions, then cheese.
• Add steak pieces, keeping everything on one side.
• Top with a little more cheese.

4. Tortilla → Grill:
• Fold tortilla in half and place on the grill.
• Grill 1–2 minutes per side until golden.
This grill runs hot — check around the 45-second mark and shift as needed to avoid burning.

4. The dip:
• Scoop sour cream into a small bowl.
• Add hot sauce to taste and stir.
• Finish with chopped green onion.

6. Serve & enjoy!

— Notes —

Let quesadillas cool for 1–2 minutes before cutting in half.
This helps everything stay together.