Father's Day is this weekend, and home cooks will be looking for dishes to prepare for dad.
Why not plan a cookout with grilled recipes in the holiday spotlight? Whether the patriarch of the house is a red meat fan, crazy about poultry or wants a smorgasbord of appetizers and side dishes for the feast, there's much to choose from for the meal.
Scott Regal, founder/owner of BBQ Maestros in Indianapolis, said there are many easy recipe possibilities to add to the Father's Day menu. One easy entree, he said, is bacon-wrapped chicken thighs. He mentioned pairing the chicken entree with a corn salad, made with grilled corn, cut off the cob, cilantro, Roma tomatoes and black beans that make a flavorful meal.
Regal, who formerly lived in Crown Point, said he got into the barbecue/grilling business simply because it was a hobby. At his shop, which is an official distributor of The Good One Smokers, Regal offers sauces, rubs, various barbecue/grilling tools and classes. The BBQ Bootcamp at the shop is presented regularly throughout the year. Classes are taught by Chris Marks, eight-time grand champion of the American Royal BBQ Cook Off. (Visit bbqindy.com for more information.)
The BBQ Maestros also features a variety of recipes on its website. Regal said among other recipes that would be perfect for Father's Day are the company's Smoked Spicy Chicken Wings and Atomic Buffalo Stuffed Jalapenos.
According to Regal, what home cooks must watch out for most when it comes to grilling, is the length of time foods are cooked and the proper use of seasonings.
"Overcooking and overseasoning are some of the biggest things we find," Regal said. "Cooking too fast is the other thing," he said, adding if meats are cooked too quickly, they become tough.
The following information about cooking poultry is from the experts at Weber.com.
"The USDA recommends cooking poultry until the internal temperature reaches 165 degrees Fahrenheit. Keep in mind that in whole birds the internal temperature will rise 5 to 10 degrees during resting. Check the thigh meat by inserting the probe of a thermometer into the thickest part (but not touching the bone). If you don’t have a thermometer, cut into the center of the meat. The juices should run clear and the meat should no longer be pink at the bone."
For steak, the website states "Most steaks grill beautifully over direct high heat alone. The only time you might need to move them is if/when they cause flare-ups. However, some steaks are so thick that if you left them over direct heat alone, they would burn on the outside before they reached the internal doneness you like. If your steaks are much thicker than an inch, consider the sear and slide approach: After you have seared both sides nicely over direct high heat, slide the steaks to a part of the grill that is not so hot, perhaps over indirect heat, and finish cooking them safely there."
The following recipes are good Father's Day meal choices. Give them a try.