Is your Dad’s cupboard overflowing with “Best Dad Ever” coffee mugs?  How’s his closet? Is his tie rack about ready to pop off the hinges? Try thinking outside of the box this year before buying your Dad a Father’s Day gift.  After all, there’s no better gift to give your Dad than that of your own personal time.  

For all those sons out there, give your “hero” a call and for all those daughters pick up the phone to invite your “first love” to a family BBQ. The smile on his face when you sit down to a fun, relaxing meal will speak volumes.

“Dads are most ordinary men turned by love into heroes, adventurers, story-tellers, and lifelong friends.”

Who said grilling is dedicated only to the lunch and dinner hour? How about some delicious eggs on the grill with a side of grilled fruit Kabobs.

Eggs on the Grill
12 eggs
Cooking spray
Muffin pan

Directions:  Preheat an outdoor grill for medium high heat.  Coat all holes of a muffin pan with cooking spray and crack an egg into each hole.  Place on grill and grill over medium high heat for 2 minutes, or to desired doneness.

Recipe compliments of  Discover more by CLICKING HERE.

Grilled Fruit Kabobs
½ cup margarine
¼ cup honey
3 fresh peaches
pitted and quartered
3 fresh plums, pitted and quartered
3 bananas, cut into 4 pieces each
12 strawberries, hulled and 12 skewers

Directions:   Preheat an outdoor grill for medium heat and place a large sheet of foil onto the grate.  Melt the margarine and honey together in a small saucepan over medium heat.  Reduce heat to low and cook gently, stirring occasionally, until slightly thickened, about 5 minutes.  Do not let the sauce boil.  Thread a peach quarter, a plum quarter, a banana piece, and a strawberry onto each skewer.  Place the skewers onto the foil on the preheated grill; spoon margarine-honey mixture over each skewer.  Grill until the fruit is softened and the sauce has thickened and cooked onto the fruit, about 5 minutes.  Flip the skewers, spoon more margarine-honey sauce over each, and grill for about 5 more minutes on the other side.

Recipe compliments of  Discover more by CLICKING HERE.

Not many things can top a juicy burger and corn on the cob off the grill!  Check out these amazing recipes sure to make Dad rub his belly with delight.

Barbecue Bacon Cheeseburger
1 pounds freshly ground beef chuck
Kosher salt and freshly ground black pepper
6 slices thick-cut slab bacon, split in half, crosswise
1 onion, cut into ¼ inch thick rings
½ cup barbecue sauce
4 slices cheddar or American cheese
4 sturdy burger buns

Directions:  Divide meat into four even piles and shape into burger patties about ½ inch wider than burger buns.  Season generously with salt and pepper set aside.  Set half the burners of a gas grill to high heat.  Set cooking grate in place, close grill and allow to preheat for 5 minutes.  Clean and oil the grilling grate.  Place bacon and onions in between hot and cools sides of grill and cook, turning occasionally, until surface of bacon is bubbling but not yet crisp and browned, and onions are lightly softened, about 15 minutes total.  Place burgers directly over hot side of grill and cook until well charred, about 2 minutes. Flip patties and brush with sauce.  Cook on second side until well charred, about 2 minutes longer, brushing with sauce occasionally. Flip burgers again, transfer to cooler side of grill, brush with more syrup, and continue to cook, brushing with sauce occasionally, until patty registers 125 degrees to 130 degrees Fahrenheit on an instant read thermometer for medium rare, about 6 minutes total.  Top each burger patty with 1 slice cheese, then transfer to a large plate and tent with aluminum foil.  Brush bacon with barbecue sauce and place directly over hot side of grill, sauce-side down.  Brush top with barbecue sauce. Cook until well charred, about 1 minute. Flip and cook until second side is well charred, about 1 minute longer. Top each burger patty with three pieces bacon, then top each with a couple of slices of onion.  Toast buns directly over hot side of grill until browned, about 30 seconds.  Place bottom buns on a cutting board.  Transfer patty/bacon/onions to bottom bun.  Brush top bun with barbecue sauce and close sandwich. Serve.

Recipe compliments of  Discover more by CLICKING HERE


Mexican Corn on the Cob

4 ears corn,shucked
¼ cup melted butter
¼ cup mayonnaise
½ cup grated cotija cheese
4 wedges lime (optional)

Directions:  Preheat an outdoor grill for medium-high heat.  Grill corn until hot and lightly charred all over, 7 to 10 minutes, depending on the temperature of the grill.  Roll the ears in melted butter, then spread evenly with mayonnaise. Sprinkle the cotija cheese and serve with a lime wedge.

Recipe compliments of  Discover more by CLICKING HERE

Photo by Dragne Marius on Unsplash

Photo by Dragne Marius on Unsplash

You’ve probably lost count of the amount of meals that your Dad has grilled for you, so how about paying it forward by grilling him dinner this time around?  Check out several recipes, healthy and comforting, to consider cooking for Dad this Sunday.

Beer Can Chicken on the Grill
⅓ cup brown sugar
2 tablespoons chili powder
2 tablespoons paprika
2 teaspoons dry mustard
½ teaspoon salt
¼ teaspoon ground black pepper
½ (12 fluid ounce) can beer
1 (3 pound) whole chicken

DirectionsPreheat an outdoor grill for medium-high heat, about 375 degrees F (190 degrees C).  Mix the brown sugar, chili powder, paprika, dry mustard, salt and ground black pepper in a small bowl.  Place the half-full can of beer in the center of the plate.  Rinse chicken under cold running water.  Discard giblets and neck from chicken; drain and pat dry.  Fit whole chicken over the can of beer with the legs on the bottom; keep upright.  Sprinkle 1 teaspoon of the seasoning mix into the top cavity of the chicken. The beer may foam up when the seasoning fall inside the can.  Rub the remaining seasoning mix over the entire surface of the chicken.  Place the chicken, standing on the can, directly on the preheated grill.  Close the lid and barbecue the chicken until no longer pink at the bone and the juices run clear, about an hour and 15 minutes.  An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).  Remove the chicken from the grill and discard the beer can. Cover the chicken with doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

Recipe compliments of  Discover more by CLICKING HERE.

Grilled Avocado

Lime juice
Olive oil
Directions:  Cut your avocado in half, remove the seed, and brush it with some lime juice and olive oil. Place it flesh-side down on a hot grill for about 5 to 7 minutes.  Enjoy!
Recipe compliments of  Discover more by CLICKING HERE.

Grilled Cheese on the Grill

Two slices of bread
2 teaspoons of softened butter or mayonnaise
2 deli-style cheese slices

Directions:  Reheat grill for direct grilling over medium heat.  Spread one side of each slice of bread with softened butter or mayonnaise.  (If you’re questioning the mayonnaise on the outside of a grilled cheese. Flip the bread slices over.  Put the cheese slices onto one slice of bread. Invert the other bread onto it so that it is butter-side-up.  Transfer the sandwich to the preheated grill.  Cook for 2-3 minutes, until grill marks appear.  Shift the sandwich around, moving it 90 degrees. Cook for another minute or two, to get those lovely hash marks.  Flip the sandwich over and repeat on the second side, cooking for 2 to 3 minutes to get the initial grill marks and then turning the sandwich 90 degrees to create hash marks.  By that point the cheese will be nice and melted inside the sandwich.  Remove the sandwich from the grill and eat.
Recipes compliments of the  Discover more by CLICKING HERE.

Pizza on the Grill

1 (.25 ounce) package active dry yeast
1 cup warm water
1 pinch white sugar
2 teaspoons kosher salt
1 tablespoon olive oil
3 ⅓ cups all purpose flour
2 cloves garlic, minced
1 tablespoon chopped fresh basil
½ cup olive oil
1 teaspoon minced garlic
¼ cup tomato sauce
1 cup chopped tomatoes
¼ up sliced black olives
¼ cup roasted red peppers
2 cups shredded mozzarella cheese

Directions:  In a bowl, dissolve yeast in warm water, and mix in sugar.  Proof for ten minutes, or until frothy. Mix in the salt, olive oil and flour until dough pulls away from the sides of the bowl.  Turn onto a lightly floured surface. Knead until smooth, about 8 minutes. Place dough in a well-oiled bowl, and cover with a damp cloth.  Set aside to rise until doubled, about 1 hour. Punch down, and knead in garlic and basil. Set aside to rise for 1 more hour, or until doubled again. Preheat grill for high heat.  Heat olive oil with garlic for 30 seconds in the microwave.  Set aside. Punch down dough, and divide in half. Form each half into an oblong shape ⅜ to ½ inch thick.  Brush grill grate with garlic flavored olive oil.  Carefully place one piece of dough on a hot grill. The dough will begin to puff almost immediately.  When the bottom crust has lightly browned, turn the dough over using two spatulas. Working quickly, brush oil over crust, and then brush with 2 tablespoons of tomato sauce.  Arrange ½ cup chopped tomatoes., ⅛ cup sliced black olives, and ⅛ cup roasted red peppers over crust. Sprinkle with 1 cup cheese and 2 tablespoons basil. Close the lid, and cook until the cheese melts.  Remove from grill, and set aside to cool for a few minutes while you prepare the second pizza.
Recipe compliments of  Discover more by CLICKING HERE.

Ocean Packets

½ cup unsalted butter, melted
1 tablespoon grated fresh lemon peel
32 clams in shell, scrubbed
32 uncooked shrimp, de-veined but with shells
32 sea scallops
8 ears corn on the cob, cut into quarters.
32 large cherry tomatoes
8 12×12 inch squares aluminum foil
1 tablespoon chopped fresh chives

Directions:  Preheat an outdoor grill for medium heat, and lightly oil the grate.  Mix the butter with lemon peel in a bowl.  Spread out the sheets of foil onto a flat work surface, and place 4 clams, 4 shrimp, 4 scallops, 4 pieces of corn on the cob, and 4 cherry tomatoes in the center of each piece of foil.  Drizzle 1 tablespoon of lemon-butter mixture over the seafood and vegetables. Bring two opposite ends of a foil sheet together and fold over several times to seal. Leave room for steam.  Fold the remaining ends over several times to seal the packet completely. Place the foil packets on the preheated grill, cover the grill, and bake until the clams are open and the shrimp are pink and opaque, 15 to 20 minutes (open a packet a little to take a peek). To serve, place a foil packet on a plate, cut a diagonal X through the foil, and peel back the foil.  Garnish each packet with about ½ teaspoon of chives.
Recipe compliments of  Discover more by CLICKING HERE.

Foil Pack S’mores Roll Ups

1 flour tortilla
1 handful mini marshmallows
1 handful chocolate chips
2 graham crackers

Directions:  Tear a square piece of foil that is about 12×12 inches.  Place tortilla on foil and place marshmallows, chocolate chips, and crushed graham crackers on one side of it.  Wrap up tortilla up trying to keep as much of the ingredients inside as possible and then tightly wrap in foil.  Remove from grill, unwrap from one end and enjoy.
Recipe compliments of  Discover more by CLICKING HERE

BBQ Pineapple

1 fresh pineapple
¼ cup rum
¼ cup brown sugar
1 tablespoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon ground cloves

Directions:  Peel the pineapple and, leaving it whole, cut out the center core.  Slice into 8 rings, and place them in a shallow glass dish or resealable plastic bag.  In a small bowl, mix together the rum, brown sugar, cinnamon, ginger, nutmeg, and cloves.  Pour marinade over the pineapple, cover and refrigerate for 1 hour, or overnight. Preheat grill for high heat.  Lightly oil grate.  Grill pineapple rings 15 minutes, turning once, or until outside is dry and char-marked.  Serve with remaining marinade.
Recipe compliments of  Discover more by CLICKING HERE.

Written: Jun 15, 2019

About The Author

Dana Nehren

Dana Nehren

Director of Agent Services

Dana is a content specialist for Home Sweet Toledo. She is also the Agent Services Director for Danberry.