It might be a stereotype of the father figure (à la Murray Goldberg), but grilling does seem to appeal to the dads in our lives. If there’s a hunk of meat waiting for an outdoor flame, chances are good there’s a guy around who’s at the ready with the tongs. Instead of throwing another package of hot dogs on the grill this Father’s Day, how about trying one — or several — of these hot options?
The celebration of Father’s Day first occurred on July 5, 1908, in Fairmont, West Virginia. Grace Golden Clayton, grieving the loss of her father and the more than 300 men who died along with him in a mining accident, organized a town gathering to honor these men who left about 1000 children fatherless. Although this first occurrence didn’t set off the full national celebration it is today, it did catch on around the country in regional celebrations. The third Sunday in June finally became a national day of remembrance in 1972.
In fact, fathers (and those who fill that role for us) are celebrated around the world. Italy records one of the first instances of the holiday with St. Joseph’s Day, originating in the first century. Most European and Asian countries (as well as some in the Mideast) also recognize dads with a celebration.
Whatever happens on Father’s Day, though, food is usually at its center. Here are a few ideas for delicious, memorable feasts.
1. Garlic butter shrimp kebabs
These garlic butter shrimp kebabs from Rasa Malaysia are sure to make a splash. Grilled on skewers, the shrimp attain that perfect chargrilled look and taste in just a few minutes.
These kabobs are so easy to prepare and cook with seasonings you probably already have on hand. As your skewers are soaking in water (so they don’t burn), combine melted butter with the minced garlic, a bit of salt and a few dashes of cayenne pepper. Thread the shrimp onto soaked skewers, and then grill for two or three minutes per side. Brush the remaining garlic butter onto the shrimp as they cook. Once they’re done, arrange them on a platter and finish with a squeeze of lemon.
The lemon-seafood connection
Lemon, of course, is the perfect accent for shrimp — for any seafood, really. The lemon’s acidity is the perfect foil for its briny sweetness. If you’ve ever had shrimp without a squeeze of lemon, you’ll know it’s missing something.
On the side
For your Father’s Day feast, consider serving grilled corn, rice pilaf, mashed potatoes or another starch as an accompaniment that won’t overpower that delicate shrimp flavor. A salad should be on the menu, too. For dessert, throw some peaches on the grill while it’s hot, and top them with a scoop of vanilla ice cream. Tastes like summer!
Naturally, the honored guest will want a tasty beverage to wash down all this tasty food. Consider light, tart options like margaritas or citrus beer.
2. 10-minute crispy grilled barbecue chicken pizza
Families and pizza just go together. Those perfect slices of pie are so easy to share with a large group, and they’re so easy to make. Sure, nothing beats the convenience of picking up a pizza — but try making your own sometime, and you’ll see how easy it is. You’ll find pizza dough in the refrigerated section of grocery stores, ready to roll out, top and bake or grill. Seriously simple. And seriously delicious.
If we’ve convinced you to give homemade pizza a shot, try this 10-minute crispy grilled barbecue pizza from Jessica Gavin. Jessica always delves into the details about why her recipes work, the best way to use ingredients, and helpful hints for perfect results, and this recipe is no exception. Grilling pizza may sound intimidating, but with Jessica’s guidance, everyone can achieve the same results.
You’ll start with a pound of raw pizza dough. Then, gather and prepare your other ingredients: barbecue sauce, cooked chicken, green onions, mozzarella, smoked gouda, tomato, red onion, green bell pepper, corn, bacon, salt and pepper. Grilling pizza is quick, so you’ll want everything prepped before you start.
The trick to grilled-pizza success is a hot grill so that the dough doesn’t stick to, or sink through, the grates, so get that grill going. Stretch out the dough into the desired shape on floured parchment paper, then brush with olive oil. Once your grill hits 500–600F, slide the dough onto the grate, oil side down.
As the dough cooks, it will get nice and crispy and get those ultra-tasty grill marks. When the dough has cooked for about two minutes, turn down the grill to medium-low, flip the dough, and spread on the toppings. Work quickly! Finally, cover the BBQ and cook for another four to five minutes. Remove from the grill and cut into slices.
This pizza will be so good, you’ll likely want to make several more. Switch up the toppings, or go for a more traditional Margherita pizza.
3. Barbecue dry-rub pork ribs
These hearty barbecue dry-rub pork ribs from Great Grub Delicious Treats get their savory, spicy flavor from Parmesan, brown sugar, garlic salt, Slay Ya Mama seasoning, black pepper, basil, chili powder, smoked paprika and parsley. It’s all smoothed onto the baby-back ribs, which are then grilled. The result? Irresistibly tender bites of pork. (You’ll likely find the rub so good that you’ll want to make up a bunch and keep it in the spice cabinet.)
First, you’ll peel the membrane off the ribs.. Turn the ribs to the bone-side up, then slide the tip of a butter knife under the membrane at the top of one of the end ribs. Once you’ve lifted the membrane, wiggle your fingers in there and get a grip. You might need to loosen the membrane from a few of the ribs to get enough to pull on. Then, use some paper towel for grip and peel away the membrane.
Next, you’ll rub the ribs with that delicious combo of spices we talked about. Really work it into the meat. If the rub falls off when you turn the ribs on their sides, you haven’t rubbed enough. When you’re done, let the ribs rest for about 20 minutes.
Ribs cook best on low, slow heat, 275–300F. Once you’ve heated your grill, put the ribs on and cook for about two hours, or until the internal temperature reaches 175F. When cooked properly, the ribs will be tender with a crispy, caramelized crust. Cut apart the ribs and serve them warm.
Double-duty gift idea: Make extra rub, put it in a cool jar, and give it to Dad as a Father’s Day gift.
