A funny social contract exists about Father’s Day cookouts. One person gets to ‘relax’, but the grill master must dash back and forth between the tongs, trays, and cooler, which is always out of reach. I value a menu that looks ‘abundant’ and doesn’t require a spreadsheet to understand it. So this means combining quick wins (skewers, hot dogs) and a few slow flexes (ribs, pork shoulder). Below are grill recipes that are easy to prepare, go great together, and are meaty, a little messy, and smoky. Pick a few, and let your backyard do the rest.
Contents
- 1) Smash Burgers
- 2) Grilled Ribeye
- 3) Grilled Chicken Thighs
- 4) BBQ Chicken Drumsticks
- 5) Texas-Style Hot Dogs
- 6) Bratwurst With Peppers
- 7) Grilled Pork Chops
- 8) Grilled Pork Tenderloin
- 9) Sausage And Shrimp Skewers
- 10) Cedar Plank Salmon
- 11) Grilled Fish Tacos
- 12) Grilled Shrimp
- 13) Flank Steak With Chimichurri
- 14) Carne Asada Skirt Steak
- 15) Grilled Pork Ribs
- 16) BBQ Pulled Pork
- 17) Grilled Chicken Wings
- 18) Grilled Corn On The Cob
- 19) Grilled Potato Packets
- 20) Grilled Asparagus
- 21) Grilled Caesar Salad
- 22) Grilled Pineapple
- 23) Grilled Peaches
- 24) Portobello Mushroom Burgers
- 25) Halloumi Skewers
- 26) Grilled Flatbread Pizzas
- 27) Grilled Pound Cake
1) Smash Burgers
I’ll admit it: I used to overthink burgers until I started smashing them thin and calling it a day. The tips include high heat, using a solid spatula, and not being too concerned once a crust starts to develop. For many individuals, nostalgia can be evoked through the combination of American cheese and traditional salt-and-pepper seasoning. Place the dish next to some shredded lettuce and pickles, and watch the “I’m only having one” lie unfold right before your eyes.
2) Grilled Ribeye
Here’s the steak method that oddly helps you relax: slow first, then sear. For a rich, dark crust, begin at the ribeye at a steady temp and finish with direct heat for a proper sear. With this technique, I’ve upgraded my steaks from “fine” to “why is everyone suddenly quiet?” If Dad likes steakhouse vibes, but hates the prices, this is the one.
3) Grilled Chicken Thighs
My preferred love language is chicken thighs because they are so forgiving and easy to cook with. They pair excellently with a simple marinade consisting of lemon juice, garlic, oregano, and olive oil. This bright marinade flavor holds up nicely against the smoke from the grill. I recommend cooking the chicken thighs over medium heat so that the skin crackles instead of burning. I like to serve the chicken thighs with yogurt sauce and/or a cucumber salad, since the latter two provide a cooling contrast to the chicken, which can get quite spicy around the edges.
4) BBQ Chicken Drumsticks
Drumsticks are basically built for a cookout: handheld, juicy, and socially acceptable to eat like a gremlin. Start cooking them using indirect heat so they are completely cooked. At the end of the cooking process, brush the sauce on the meat so it caramelizes instead of burning. Whether someone prefers more sweetness in their sauce or a vinegar finish, these ingredients should be added at the end. If you are worried about food safety, keep a “brush” to use for the final coat.
5) Texas-Style Hot Dogs
Well grilled hot dogs are some of the best food you can eat, fight me on this. My hot dog cooking technique is on another level too, I cut them lengthwise so that they get extra char on all sides and then lie flat on the grate, instead of standing up. But the real magic is in the toppings, I go with chili, mustard, relish, and of course, onions! If your family is one that runs spicy, jalapeños work too. And while the other food is cooking, this is the best way to feed kids and picky adults immediately instead of facing the wrath of the BBQ.
6) Bratwurst With Peppers
Brats have a rustic, layed-back charm. The aroma of grilling brats evokes nostalgia of tailgating at ball games. If you’re short on time you can forego this step, but a brief beer soak is a great option for keeping the brats juicy and adding some flavor. Cook them thoroughly at medium heat, turning often, until they are brown all the way around. Then place the cooked brats in buns with the peppers and onions to make what I consider a very respectable dinner.
7) Grilled Pork Chops
I prefer a bit of insurance when cooking pork chops for they can be devastating. My insurance would be a Dijon-forward marinade and a thermometer instead of guessing. Mustard and rosemary are great with and for the smokiness and sweetness of pork. Create a two-zone fire for gentle finishing so that if the outside browns too quickly, you can finish it gently. Let them rest a little before someone asks, “Are they ready yet?”
8) Grilled Pork Tenderloin
Pork tenderloin is the perfect weeknight cut that can also serve as a Father’s Day main. The combination of maple and chipotle offers both sweetness and heat that can be tailored to your preferred spice level. Searing and finishing it over indirect heat will help to keep the center tender. As the medallions will disappear quickly, you may not even have enough time to set the cutting board down.
9) Sausage And Shrimp Skewers
Sausage and shrimp combined create a sense of (positive) unfairness because each individual taste seems to demand more than the effort. Make sure the shrimp are fully cooked (look for an opaque and pink color) and that the sausage is heated through as well. It doesn’t take much to make this dish smell like a party; a simple Cajun-style spice blend and a quick brush of butter at the very end, and you’re good to go. Those who say they “don’t like seafood” may just be converted by this skewer (at a minimum, it should give them something to think about).
10) Cedar Plank Salmon
Cedar plank salmon is my go-to for feeding a group without juggling tiny pieces of fish. Soak the plank, cook the salmon until it’s just about done, and allow the wood to provide aroma. There is an explanation for why the lemon-dill combination is considered a classic. It is fresh and summery. If you include a simple rice salad, it will look like you put an elaborate menu together when you really didn’t.
11) Grilled Fish Tacos
Fish tacos can get a little messy, noisy, and make for an exciting audience engagement opportunity as everyone gets to make their own tacos. If you’re worried about sticking, you could always do grilled tilapia in a basket or some foil. Once grilled, you can flake the tilapia onto the tortillas. Lime crema (yogurt or sour cream + lime + salt) is a fix for just about anything. Toss in some crunchy cabbage and you’ve got the kind of dinner that gets people hovering around the kitchen island.
12) Grilled Shrimp
This is a recipe I use when I want something quick but with a taste that is pricey. Since shrimp cook really fast, you will want to have your garlic butter ready beforehand. Don’t walk away from the stove; shrimp have no mercy for your phone distractions. Once they’re done, put them on a plate, serve with some lemon, and the butter will do the rest.
13) Flank Steak With Chimichurri
Flank steak is my preferred cut for a touch of drama that won’t break the bank like ribeye prices. If grilled quickly at high temperatures, flank is tender enough for most people to enjoy as long as you slice it properly against the grain and serve with chimichurri which I find to be a nice contrast with the herby freshness. I’ve witnessed this go before it even reaches the table on either side, so maybe make it double.
14) Carne Asada Skirt Steak
Skirt steak benefits from an assertive marinade, including components such as citrus, garlic, and a touch of cumin, with perhaps some soy sauce for complexity. If left too long before cooking, they can go from “juicy” to “chewy” in an instant, so be quick! Remember to slice them thin, and keep that cooking line moving. Another sneaky way to serve a crowd is to tuck them into tortillas, bowls, salads, etc.
15) Grilled Pork Ribs
Ribs are a commitment, but they’re a satisfying one, like mowing the lawn with perfect stripes. If your meat dries out, use a spray bottle or mop sauce, and remember to apply a dry rub, cook using indirect heat, and at a low temperature. I like to put the sauce on the side so others can choose how much stickiness and stickiness they want to get. As a group of hungry seagulls, they will be waiting, so before you start cutting, give them a break.
16) BBQ Pulled Pork
Pork shoulder is an ideal choice for yourself in the future, especially if you want leftovers, too. Cook it low and slow over indirect heat until it shreds easily, and keep in mind there is some variability depending on the cut and your grill’s attitude. Along with the meat, you can toss with some sauce (not a flood; you can always add more). Put it on buns with slaw and you’ll have the type of sandwich that makes people go quiet for a minute.
17) Grilled Chicken Wings
Grilled wings feel like you’re getting away with something. Place them on indirect heat first, so the fat can render out. Then, move them to direct heat to make them crisp and get a good char on them. At the end, add the sauce (buffalo, honey-garlic, etc.) depending on what your group decides. I generally prepare more than I think I will use because wings always inspire a certain type of optimism.
18) Grilled Corn On The Cob
Grilled corn is one of the more unique side dishes I have seen offered at restaurants. I love when I discover corn that has a rich chili-lime butter that runs down your arms and wrists because it is so good it’s impossible to avoid getting dirty. You can choose to grill it in the husk or shuck the husk. Husk on means a softer grill and more flavor, but shucked means more charred kernels and grill. Either way is a great choice; just be prepared for a mess.
19) Grilled Potato Packets
Foil packets are a genius way to save cognitive load. Chop the potatoes, toss on some onions, butter, salt, and herbs. Fold it up, and let the grill do the rest! While you focus on everything else, they warm up and are pretty much impossible to overcook. I’ll even occasionally pocket a lone pack to hoard for later, which I guess isn’t the most generous thing to do.
20) Grilled Asparagus
Asparagus is a quick side dish that can elevate the entire spread. Just grill and finish with Parmesan, lemon zest, oil, and salt. It has a bright flavor and a little nuttiness from the char. This is a good bargaining chip if you have someone who “doesn’t do vegetables.”
21) Grilled Caesar Salad
Every summer I do this part for the first time. It always gives me a bit of anxiety. It seems illegal to grill lettuce. But it will only be there for a moment and the rosemary will get a nice smokey flavor. The center of the rosemary will stay raw though. Once you add some croutons and a light dressing, you have a perfectly good salad to go alongside ribs that doesn’t look like an afterthought. This is also a great way to get people talking which is half the job of the cookout.
22) Grilled Pineapple
Grilled pineapple is incredible. It is like the grill has turned into some sort of dessert machine. The grill char marks add a toasted crunch and the sugars in the fruit create a beautiful caramelization. Brown sugar and cinnamon are optional toppings, but I always recommend them. Service the pineapple plain, or add some vanilla ice cream or a salsa on the side if you want to be healthy.
23) Grilled Peaches
Grilled peaches are summer’s showcase. Choose ripe but firm peaches, and grill them with the cut side facing down. Top with honey and mascarpone, and you have a simple but thoughtful dish. It changes a lot of people’s minds, especially family members who think, “dessert isn’t necessary.”
24) Portobello Mushroom Burgers
A good portobello burger doesn’t pretend to be beef; it does its own thing with a smoky juicy flavor. Have the burger caps soak in balsamic vinegar, olive oil, and a little garlic then grill them until soft and browned. You can add cheese, but in order to keep it vegan, you can have a zesty sauce instead. It’s a nifty option when not everyone at Dad’s table is going for the meat.
25) Halloumi Skewers
Halloumi is one of my favorite deceptively chewy cheesy party tricks. It has a squeaky sound when bitten and has a light golden crust while being slightly salty and quite rich. Pair it with cherry tomatoes to get small bursts of sweetness with every mouthful. Because this goes fast, I take it as an appetizer and make more.
26) Grilled Flatbread Pizzas
Flatbread pizzas are a great way to unleash creativity at a cookout. You grill one side of the flatbread, then add toppings and close the grill to melt the cheese. To prevent a soggy flatbread crust, keep toppings to pizza sauce, mozzarella, a few veggies, and maybe some pepperoni. They are also great to get picky eaters to eat who might not want “another salad.”
27) Grilled Pound Cake
Grilling pound cake is meant to be a bit silly, but also provides a great opportunity to create something truly delicious. When pound cake is grilled, the outside of the cake will develop a crunchy golden texture, while the inside remains soft and spongy. The cakes should be cut in thick slices so the individual cakes do not break apart. The pound cake should be grilled quickly over a medium heat to achieve the best results. This dessert is so delicious that it will keep people out of the folding chairs!
