Are you stumped about what to cook for your dad on Father’s Day?
Try some of these tasty recipes, submitted by our Grill Master, Rachel!
Rachel and her husband, Billy, grill year round and show us that you can really grill almost anything! They shared some recipes guaranteed to knock Dad’s socks off. Check them out!
The food pictures below were taken on a pellet grill, but please keep in mind that these recipes can be cooked on a gas grill as well. If you use a gas grill, turn ½ of the burners to medium heat and place the food on the unlit side so it won’t burn.
Grilled Chicken Wing Drumettes
- ½ cup soy sauce
- ½ cup Italian dressing
- 3 lbs wing drumettes
Combine ½ cup soy sauce, Italian dressing, and chicken in a large Ziploc bag. Close bag and refrigerate 4 hours to overnight.
- ¼ cup butter
- 1 teaspoon soy sauce
- ¼ cup hot sauce
In a small saucepan, melt the butter. Stir in the 1 teaspoon soy sauce and hot sauce. Turn off heat and reserve.
- Preheat grill for medium heat (about 350°F).
- Remove the chicken wings from the marinade and pat dry.
- Cook the wings on the preheated grill, turning occasionally, until the chicken is well browned and no longer pink, about 25 to 30 minutes.
- Place grilled wings in a large bowl. Pour butter sauce over wings and toss to mix well.
This recipe will work with any marinade. Rachel’s marinade recipe is below.
- 4 lbs thinly sliced petite ribeye, have your butcher trim off all of the fat
- 1 12 oz can of beer
- 1 c soy sauce
- ¼ c Worcestershire sauce
- 3 tablespoons brown sugar
- ½ tablespoon garlic salt
- 2 tablespoons of freshly ground black pepper
- In a mixing bowl, combine the beer, soy sauce, Worcestershire sauce, brown sugar, garlic salt, and black pepper.
- Place the ribeye slices in a large Ziploc bag. Pour the marinade mixture over the meat, and massage the bag so that all the slices get coated with the marinade. Seal the bag and refrigerate for several hours, or overnight.
- When ready to cook, start the smoker on the smoke setting with the lid open until the fire is established (4 to 5 minutes). Remove the beef from the marinade and discard the marinade. Dry the beef slices between paper towels.
- Arrange the meat in a single layer directly on the grill grate. Close the lid and leave on the smoke setting to smoke for 4 to 5 hours, or until the jerky is dry but still chewy.
- Placed cooked jerky in fresh Ziploc bag while still warm and let rest one hour at room temperature before eating.
To Store the uneaten jerky, squeeze any air from the bag and refrigerate the jerky. It will keep for several weeks.
Grilled Taco Lasagna
- 1 lb ground beef
- 1 pkt taco seasoning
- 16 oz can of refried beans
- 8 oz shredded cheddar cheese
- ¼ c water
- 1 can Rotel diced tomatoes with chilies, drained
- 1 can Nacho Cheese Soup
- ¼ c sour cream
- 12 8” soft tortillas
- Any topping of your choice: guacamole, cilantro, sour cream, salsa, etc
- Preheat grill to 350°F.
- Spray a grill safe 13 x 9 baking dish with non stick spray.
- Add the beef to a large skillet over medium heat and crumble as it cooks. Drain the grease when cooked through (I prefer to grill my hamburger and then crumble once done).
- Add the taco seasoning and water to the skillet and cook for 2 minutes.
- Dump the tomatoes, cheese soup, and sour cream into a medium mixing bowl.
- Stir in the cooked meat.
- Place 3 tortillas in the bottom of the prepared baking dish. Spread a thin layer (1/3 of the can) of refried beans on top of the shells. Pour 1/3 of the meat mixture and spread evenly. Sprinkle a light layer of shredded cheese.
- Repeat layers, ending with the remaining shredded cheese on top.
- Grill for 20 minutes or until cheese is melted and hot. Serve sprinkled with desired toppings.
Grilled Corn on the Cob and Grilled Veggies
- 8 wooden or bamboo skewers
- 2 zucchinis, cut into 1” slices
- 2 yellow squash, cut into 1” slices
- ½ pound whole fresh mushrooms, cut into chunks
- 1 red onion, cut into chunks
- 12 cherry tomatoes
- 1 red bell pepper, cut into chunks
- 1/3 cup olive oil
- 1 ½ teaspoons dried basil
- ¾ teaspoon dried oregano
- ½ teaspoon salt
- 1/8 teaspoon ground black pepper
- Soak skewers in water for 10 to 20 minutes.
- Preheat grill for medium heat and lightly oil the grate.
- Alternately thread zucchini slices, yellow squash slices, mushrooms, onion, tomatoes, pineapple, and bell pepper onto the skewers.
- Whisk olive oil, basil, oregano, salt, and black pepper in a bowl and brush mixture over vegetables.
- Cook skewers on preheated grill until vegetables are tender, turning and basting vegetables with olive oil mixture occasionally, 10 to 15 minutes.
Grilled Caramel Apple Crisp
- ½ cup caramel topping
- ½ teaspoon ground cinnamon
- 6 large baking apples (about 2 3/4 lb), peeled, cut into 1/2-inch slices (about 6 cups)
- 2/3 cup all purpose flour
- ½ cup packed brown sugar
- ½ cup cold butter or margarine, cut into small pieces
- 2/3 cup quick cooking oats
- Heat grill to 375°F.
- In large bowl, stir together caramel topping and the cinnamon until blended. Add apples and toss until evenly coated. Spread in ungreased 8” square glass baking dish.
- In same bowl, mix 2/3 cup flour and the brown sugar.
- Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until mixture looks like coarse crumbs.
- Stir in oats.
- Crumble mixture over apples in baking dish.
- Bake 45 to 50 minutes or until apples are tender and topping is golden brown.
Try a combination of any or all of these tasty recipes for your dad! Food always beats socks or ties!
Share any of your Dad-friendly recipes in the comments!
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