Whether you decide to celebrate dad at home or pack a lunch picnic for the local park, these recipes will be sure to help you prepare the perfect Father’s Day meal. The menu we chose can be mostly prepared on the grill. The baby back ribs are perfect for barbecue-loving dads, and the grilled veggies and grilled wedge salad make for healthy sides. While all of this is cooking on the grill, our easy slow cooker baked potatoes can be cooking indoors. We like to serve them fully loaded with bacon, sour cream and chives. All you need to add is fresh iced tea or lemonade and call the family to the backyard. So set the table and fire up the grill; it’s time to enjoy a great meal while celebrating the fathers in our lives.
Baby Back Barbecue Ribs
- Wood chips, soaked in water at least 1 hour
- 2 sheets (18×24-inches each) 18-inch wide heavy duty aluminum foil
- 1 rack baby back pork ribs (about 3 pounds), cut in half
- 1 Tablespoon packed brown sugar
- 1 Tablespoon smoked paprika
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- 1 teaspoon black pepper
- 1/2 to 1 teaspoon cayenne pepper
- 1/2 cup water
- 1 1/2 cups barbecue sauce
- Preheat grill to MEDIUM heat or GRILL ZONE (ORANGE).
- Center half of ribs in single layer on each sheet of aluminum foil. Combine brown sugar and seasonings; rub over ribs, turning to coat evenly.
- Bring up foil sides. Double fold top and one end to seal packet. Through open end, add 1/4 cup water. Double fold remaining end, leaving room for heat circulation inside. Repeat to make two packets.
- Place rib packets in covered grill and grill 45 minutes. Remove ribs from grill and open foil.
- To start SmokeStation™: Drain wood chips; fill SmokeStation drawer about ½ full. Turn SmokeStation burner to LOW. Turn burners beside SmokeStation to MEDIUM. Turn remaining 2 burners to LOW.
- Place ribs on grill grate over burners that are LOW. BRUSH ribs with barbecue sauce. CONTINUE GRILLING 15 to 20 minutes, brushing with sauce and turning frequently.
- Add wet wood chips as needed on top of wood chips to keep smoke going without flames or use a spray bottle of water set on the stream setting to wet wood chips.
Barbecue ribs are a treat, and they work great for a backyard cookout. These baby backs are cooked on the grill and sauced towards the end, creating a glaze that will have you licking your fingers. We suggest cooking these on our GrillStation™ 5 Burner Gas Grill but you can always cook them in your slow cooker and finish them in the oven, if necessary.
Slow Cooker Baked Potatoes
- 4 to 8 large baking potatoes, scrubbed
- Extra virgin olive oil
- Kosher salt
- Rub potatoes with olive oil and pierce with a fork.
- Place in slow cooker.
- Cover and cook on HIGH for 4 to 5 hours or LOW for 7 to 8 hours depending on quantity of potatoes and size of slow cooker or until internal temperature reaches at least 210°F.
- Sprinkle with salt before serving.
- Top with butter, sour cream, bacon, cheese and chives, if desired.
Baking potatoes in a slow cooker imparts steam which keeps the inside of your potato fluffy and delicious. If you prefer to cook the potatoes with salt, be sure to oil the inside of your slow cooker first so it doesn’t stick. Use a medium slow cooker if making only a few potatoes or use a large slow cooker if making more than four.
Grilled Vegetables with Balsamic Marinade
- 1 bunch asparagus, ends trimmed
- 2 large portabella mushroom caps
- 1 large red bell pepper, seeded and cut in half
- 1 large yellow bell pepper, seeded and cut in half
- 1 large red onion, sliced
- 1 cup vegetable oil
- 1/4 cup balsamic vinegar
- 1 clove garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Place vegetables in large glass dish.
- Combine marinade ingredients. Pour over vegetables in dish.
- Cover vegetables and let marinate several hours or overnight.
- Preheat grill to MEDIUM-HIGH heat or GRILL ZONE (ORANGE).
- Drain vegetables; discard marinade.
- Grill 8 to 12 minutes, turning occasionally until vegetables are browned and tender.
We love to use fresh vegetables from the farmers market when grilling. They are lightly marinated to add a boost of flavor, but the grill brings out the natural sweetness of the veggies while imparting a smoky, charred kick. These vegetables turn out great when cooked on our 3 Burner Pedestal Gas Grill.
Grilled Romaine with Creamy Caesar Dressing
- 3 anchovies
- 1 clove garlic
- 2 Tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon cracked black pepper
- 1/2 cup mayonnaise
- 1/2 cup grated Parmesan cheese
- 1/3 cup olive oil
- 1 head romaine lettuce
- 1/4 cup grated Parmesan cheese
- For dressing, place anchovies, garlic, lemon juice, mustard, Worcestershire sauce and black pepper in blender.
- Blend until mixture is creamy.
- Add mayonnaise, Parmesan cheese and oil to blender. Blend until smooth.
- Preheat grill to medium-high.
- Slice head of romaine lettuce in half lengthwise through root end. (Root end will help hold romaine together.) Use wooden skewers to hold lettuce leaves together, if necessary.
- Spray romaine with nonstick cooking spray or brush lightly with olive oil. Place romaine halves on grill.
- Grill 2 to 4 minutes each side until romaine is charred and slightly wilted.
- Drizzle dressing over grilled romaine. Sprinkle with Parmesan cheese and croutons.
If you’ve never grilled romaine, you have to start. It adds a boost of charred flavor to a light, leafy green that you don’t expect. Skewer the romaine to make turning easier or use tongs to get even grill marks. Top with homemade Caesar dressing and grilled bread croutons.