Father’s Day BBQs can get repetitive fast, serving the same pre-packaged hot dogs and a bag of chips to guests who leave only politely full. \I appreciate cookouts that have a little more thought put into them, still casual, but where you might have a couple “oh, you went there” type dishes. The upside is you don’t have to spend shed-sized money on a new smoker and you won’t have to spend your day on this. Here are 25 BBQ recipes that will feel special, just like a good day these are uncomplicated, flavorful, and a little indulgent.
Contents
- 1) Smoked Brisket
- 2) Sticky Pork Ribs
- 3) Beef Back Ribs
- 4) Smoked Chicken Thighs
- 5) BBQ Chicken Drumsticks
- 6) Cedar-Plank Salmon
- 7) Grilled Shrimp Skewers
- 8) Hot Dog Toppings Bar
- 9) Smash Burgers
- 10) Pub-Style Burgers
- 11) Bacon-Wrapped Jalapeño Poppers
- 12) Smoked Sausage
- 13) Pulled Pork Shoulder
- 14) Pulled Pork Sliders
- 15) Grilled Flank Steak
- 16) BBQ Tri-Tip
- 17) BBQ Chicken Wings
- 18) Grilled Corn
- 19) BBQ Baked Beans
- 20) Classic Potato Salad
- 21) Vinegar Slaw
- 22) Mac and Cheese
- 23) Grilled Peach Salad
- 24) Skillet Cornbread
- 25) Grilled Pound Cake
1) Smoked Brisket
I have to say that brisket makes me a bit nervous; one distracted hour and you’re basically serving pot roast at a medium price point. A rub that contains coffee and brown sugar will give the bark a deeper roast that smells like you mean business. Be sure to maintain consistent heat, let it rest longer than you’d think, and slice against the grain like your reputation depends on it. If dad usually critiques the smoke ring, this one might impress him.
2) Sticky Pork Ribs
These are the ribs for people who like their barbecue a little sweet, a little smoky, and frankly kind of messy. The key is to add the sauce at the end to prevent the sugars from becoming burnt and bitter. I once watched a relative try to ‘set the sauce’ for another 20 minutes while we all slowly endured candy shaped like ribs. Applying a few thinner coats and allowing them to dry will give you that signature finish that is sticky to the fingers.
3) Beef Back Ribs
Beef ribs, even with simple seasoning, have a dramatic effect. Just salt and coarse black pepper and you will have a cookout flex that will have people begging to ‘trust the process.’ The rich and smoky taste with a primal touch that beef ribs have is comparable to the rowdy cousin of a brisket. Serve something refreshing like pickles, onions, or something citrusy, so that no one will have to take a nap right after the meal.
4) Smoked Chicken Thighs
What I like about chicken thighs is that if you forget about them on the grill, they will still be juicy. They are very forgiving. The only thing that might present a challenge is the skin. If you want to get nice crispy skin, rub it with some oil, dry it off, and finish it over direct heat to help it crisp. My personal favorite is a garlic herb butter baste at the end. It’s simple, but looks fancy. Thighs are usually a crowd pleaser which is great if you’re cooking for people with different tastes.
5) BBQ Chicken Drumsticks
It is nearly impossible to say no to drumsticks, which also evoke memories of summer backyard parties. To brine them, the flavor is infused throughout the meat rather than just the surface. While gently grilling them, the skin will tighten and you will see some fat render out, at which point you can apply the finishing sauce. Additionally, there is something special about how great BBQ food tastes even after it has cooled down.
6) Cedar-Plank Salmon
When I hear, “I want BBQ, but not heavy,” I think of this. The cedar plank aroma is less smoke bomb and more campfire and combines beautifully with the lemon and dill. Just make sure the fish is fully cooked (look for opaqueness and the ability of the fish to flake easily). Served alongside a crunchy salad, the whole cookout will feel a lot lighter!
7) Grilled Shrimp Skewers
Even if you completely forgot to prepare, shrimp skewers will give you the appearance that you did. Make sure to have your garlic butter ready before the shrimp actually gets cooked. To keep it interesting, I prefer a bit of chili flakes and lemon as the shrimp can get a bit too rich. Also, two skewers per person is the polite fiction; three is the truth.
8) Hot Dog Toppings Bar
Instead of regarding them as a chore, consider viewing hot dogs as a create-your-own hot dog station! People will begin to discuss unique topping combinations as though it is a competitive sport with fun toppings like pickled onions, jalapeños, spicy mustard, and maybe a crunchy slaw. I, for one, enjoy the types of hot dogs that are a bit charred, you know the ones that have a snap. It is simple and yet all the guests will linger and hover around the food stations.
9) Smash Burgers
Smash burgers are all about confidence: hot surface, quick press, don’t fuss. In a timely manner, you can enjoy the edges, which have the best taste of a diner burger. Awesome if you’d rather relax than watch over a grill. Make sure your patties are thin, be generous with the seasoning, and use a cheese that melts well. If Dad likes traditional burgers, this one should feel like an upgraded version of his childhood.
10) Pub-Style Burgers
There are those who don’t want the thin and crispy option; some want a burger that is a nice big friendly brick in their stomach. Blue cheese and onions feel a little more restaurant-y, kind of how Dad gets that ‘as a treat.’ Make sure to cook thicker burgers a little slower so you don’t end up with a raw middle and a burnt outside. And yes, you should really toast the buns; it matters more than we let on.
11) Bacon-Wrapped Jalapeño Poppers
I always get nervous when I eat jalapeño poppers. Just when I think I’ve gotten all the seeds out, one popper ruins my day. Still, poppers are always sure fire wins on Father’s Day because they are wrapped in bacon and have a creamy center with heat. If you are worried about the bacon not cooking fully in time, you can actually pre-cook it a little. I can see the pops disappearing so I start making some extra \”for later\” and then feign surprise when they’re all gone.
12) Smoked Sausage
This cookout meal is ideal for when you aren’t sure of the timing. With sausage, flavor is already present. So, all you need is good heat and a ton of sweetened edged’ peppers and onions. You may choose to enjoy it in buns, with rice, or directly from the skillet with a fork. It also easily accommodates additional family members who may “just swing by.”
13) Pulled Pork Shoulder
Pulled pork is simple and universally appreciated. It is cooked slowly until it breaks down and is combined with barbecue sauce to coat (definitely not drown) the meat. The “shred” is the moment everyone hovers over the cutting board and pretends to “assist” but is primarily just snacking. If you want to create an atmosphere of abundance for the party, this is an excellent option for a main dish.
14) Pulled Pork Sliders
The joy sliders bring is undeniable. With a small portion size and just a bit of commitment needed to eat them, it’s very hard to be grumpy if there is a slider in your hand. A zesty slaw brings some needed lightness to the pork and also covers up the fact that you didn’t make a different salad. This is great if Dad is a big fan of the ‘one in each hand’ kind of meals.
15) Grilled Flank Steak
Flank steak is the life of the party. Its quick cooking time and ability to feed a large group make it a great choice for grilling. Paired with chimichurri, this steak is sure to have guests raving about the new flavors brought to this dish. Remember, most people like their steak cooked medium-rare to medium so don’t overcook it. Also, let the steak rest before slicing to ensure it stays juicy. To elevate your dish even more, serve this steak with some grilled bread.
16) BBQ Tri-Tip
When it comes to the grill, tri-tip works just like a roast, but has the added flexibility of being able to be grilled. Tri-tip roasts usually come well-seasoned themselves (like with salt seasonings or garlic), which adds to a dish’s special occasion feel, without having to be special ordered. Take a moment to notice the shift in the direction of the roast’s grain, as this can somewhat detract from an otherwise excellent cut of meat. Tri-tips represent the best value in beef and are perfect for people who want steak taste without the costs associated with ribeye cuts.
17) BBQ Chicken Wings
Wings are party food with built-in joy. The honey-lime glaze adds a sweet stickiness to the dish and brightens it so the flavors are not one-dimensional. I take pleasure in cooking them until the skin is sufficiently rendered. I would bet that even the most courteous individuals would agree that no one wants to chew on the rubbery skin that comes attached to the wings. Don’t forget the napkins — things might get a little messy.
18) Grilled Corn
In the summer, while corn on the cob can be grilled on the barbeque, a dish that fully captures the season can be enhanced with a chili-lime butter, and then it’s an elevated experience. The combination works well with meat that has been smoked. Some dark blisters on the corn are signs of successful grilling and a flavorful dish. Corn is a popular dish, and I’ve seen many people serve themselves again, even customers who say that corn is not their favorite.
19) BBQ Baked Beans
When prepared properly, baked beans can take on a personality of their own. With some smoky meat (bacon if you don’t have brisket trimmings), and the right simmering time, the pot will become the first thing to empty! Simmer the beans until they are thick and glossy, but not flooded (soup consistency). This is the side that will make people float with a spoon ‘just to taste.’
20) Classic Potato Salad
I’m picky about potato salad: it should be creamy, tangy, and unapologetically old-school. Include some mustard, a splash of pickle brine, and a pinch of salt. Then chill it to give it that experienced flavor. Should someone propose fruit, smile and change the topic. This is a friend you can trust.
21) Vinegar Slaw
A heavy barbecue can become extremely monotonous, so to avoid a “nap trap” you need to include something sharp and crunchy. Vinegar slaw does that job without the weight of a mayo dressing, and it holds up well on a warm day. Adjust the time earlier by one to two hours so that the cabbage will soften just the correct amount. I like it stacked on top of pulled pork like a little edible raft.
22) Mac and Cheese
Mac and cheese at a BBQ is never subtle, and that’s the point. Smoked gouda adds the flavor of a subtle campfire to the day, without the flavor of liquid smoke worries. Bake until the top is golden and crunchy; people Battle for those edge scoops. If you wish to indulge in a singular experience that feels like a gift, this is the one.
23) Grilled Peach Salad
I suppose, absurd in a good way. Summer feels with warm, charred peaches and cool burrata. They provide a refreshing contrast to all the meat. Toss in some basil and a good drizzle of olive oil. Balsamic if you like, but I seldom regret it. For the guest at the party who likes a lighter option, this is also a quiet win.
24) Skillet Cornbread
Skillet cornbread smells like somebody’s grandma just walked in and took over the kitchen (comforting, slightly bossy). The edges are crisp while the center is tender, and the addition of honey butter elevates it beyond just a side. I appreciate that cornbread has a tendency to come out dry. Just be careful and do not overbake it and allow some time to rest before serving. It goes well with beans and any saucy dish.
25) Grilled Pound Cake
At first, grilled desserts may sound gimmicky, but grilled pound cake is actually pretty good. It stays soft in the middle and toasts on the outside. It even can hold up under the weight of the berries and cream without turning into mush. I’ve served this to people who claim they’re, “too full,” and some still return with clean plates. If you’re looking for an easy sweet end to the day, this is a friendly closer.
