Get Your Grill On with These Restaurant Recipes




Do you ever wonder why food cooked in the kitchen of a restaurant seems to taste better than the food cooked in your house? We talked to two of Atlanta’s greatest grill masters and asked their secrets to grilling success. Does the meat make a difference? Is it your grill? Is the secret in the sauce? Is barbecue as simple as it sounds?

Jonathan Fox of Fox Bros. BBQ and Chef Scotley Innis of Ormsby’s were a part of Atlanta Eats’ first ever Primetime special filmed at the College Football Hall of Fame. There, they gave Atlanta Eats a glimpse into their favorite grilling recipes as a guide to tailgating success this football season!

One thing both of these Chefs agree upon is that the type of grill you use makes a huge difference on your finished product. In this case, they used a Grill Dome that can smoke and sear at the same time, which is a popular method for many grilling enthusiasts. Jonathan Fox gives us the run-down for his perfect Dr. Pepper chicken sliders and grilled jumbo wings.

Dr. Pepper Chicken Sliders

1                  Whole chicken
1 Cup          Fox Bros. dry rub
1 Can          Dr. Pepper
1                  Toasted slider bun

  1. Rub whole chicken with Fox Bros. dry rub.
  2. Insert can of Dr. Pepper can through the bottom, so the chicken stands up.
  3. Cook for 45 minutes to 1 hour or until 165 degrees inside the breast.
  4. Let chicken rest for 15 minutes then pull meat off bone, shred and pile onto a toasted slider bun.

Primetime Chicken Sliders

Jumbo Wings

2 cups           Fox Bros. dry rub
2 dozen         Fresh jumbo wings
3 cups           Fox Bros. spicy sauce

  1. Toss fresh jumbo wings in Fox Bros. dry rub, and then grill over direct heat until to create a nice char.
  2. Remove from direct heat to side of grill and cover with lid and cook for 20-30 minutes or until internal temperature reaches 165 degrees.
  3. Toss in Fox Bros. spicy sauce and place back on grill for 5-10 minutes until sauce sets into a nice glaze.


Another sure fire win for watching football and tailgating is the short rib sliders from Chef Scotley Innis from Ormsby’s. Innis also believes that a ceramic grill that is perfect for smoking & grilling are the ideal choice to maximize flavors. That’s why the Grill Dome made so much sense….His keys to success: using a charcoal griller & smoker like the Grill Dome to perfectly cook the beef short rib, and big, fresh pretzel roll.

Beer Braised Short Rib Sliders with Pickled Jalapeño & Red Onions with Steak Sauce

1                   Carrot
1                   Onion
1/4               Celery Stalk
16 oz            Beer
16 oz            Beef Stock

  1. Salt to taste
  2. Pepper to taste
  3. Submerge short ribs in beer, beef stock, carrots, onions, celery and cook in oven for 3 hours at 250 degrees.
  4. Combine beer, ketchup, Worcestershire sauce, brown sugar, and black pepper. Simmer for 20 minutes.
  5. Move meat to grill and cook on each side until internal temperature reaches 165 degrees Fahrenheit.




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