27 Perfect Recipes for a Father’s Day Cookout
Smoked Pork Ribs
Smoking then baking ribs yields meltingly tender, deeply flavored ribs that are incredibly satisfying to eat—moist and meaty, with a texture that’s tender but not falling off the bone.
Chef Juan Pablo Loza of Rosewood Mayakoba makes this refreshing salpicón, a basic salsa made here with cucumbers, radishes, habanero, red onion, and tomatoes.
Butter-Basted Rib Eye Steaks
This steak is based on a recipe from Alain Ducasse. Halfway through cooking, these bone-in rib eyes are basted with a mixture of butter, thyme and garlic, so they're crusty outside and richly flavored.
Traditional “Santa Maria BBQ” Oak Wood–Grilled Tri-Tip
Wood-grilling tri-tip brings rich, smoky flavor in this easy grilled steak recipe, while allowing plenty of time for the meat to become meltingly tender over the coals.
Cheese-Stuffed Grilled Peppers
Make this snack using all types of medium-sized peppers: As the peppers blister, the cheese mixture tucked inside turns warm and gooey.
Grilled Oysters with Chorizo Butter
No shucking necessary: Once the oysters open on the grill, simply top them with David Kinch's smoky, tangy butter.
Honey-Glazed Baby Back Ribs with Whiskey Marinade
Andy Ricker roasts these meaty, tender ribs for two to three hours over a low fire for a fabulously smoky flavor. In this easy adaptation, the ribs are slow-cooked in the oven, then finished on the grill. Baby back ribs cut across the bone are the classic Thai choice, but whole ribs are just as delicious.
Creamed Corn with Bacon
Michael Symon’s delicious version of creamed corn has great bacon flavor, a little tang from sour cream and a bright kick from lime zest.
Southern Cobb Salad with Roasted Sweet Onion Dressing
This fantastic salad gets a boost of flavor from a toasty roasted sweet onion and garlic dressing.
Smoked Chicken Drumsticks with Coriander
These smoky grilled chicken legs get a boost of flavor from a marinade made with brown sugar, mustard, coriander and jalapeño.
Double Cheeseburgers with Caramelized Onions
For his fantastic burger, star chef Daniel Patterson uses caramelized onions, two kinds of cheese and a spicy, garlicky sauce.
While traveling through Mexico, chef Patricio Sandoval discovered the ubiquitous snack of thinly sliced mango and jicama spiked with lime and chile. Sandoval used the dish as inspiration for this guacamole.
T-Bone Steaks with Texas Toast
A brilliant grilling recipe can start with the simplest idea, like a bunch of cherry tomatoes wrapped tidily in foil and left on the fire until warm, supersweet and dripping with juice. Indeed, grilling basics like this recipe can be phenomenal all on their own (good news for minimalists) or as part of a recipe riff by the grill-crazy cooks in the F&W Test Kitchen.
Grilled Oysters with Spicy Tarragon Butter
Bobby Flay tops his oysters with a blend of butter, tarragon and hot sauce, then returns them to the grill so the butter melts into little pools in the shells.
Herb-Marinated Chicken Skewers with Harissa
Andres Barrera briefly marinates chicken in herbs and cumin before skewering and grilling it; then he serves it with a cool chickpea puree and fiery harissa. His harissa is a knockout, scented with toasted and ground cumin seeds, coriander and caraway seeds, but jarred harissa also works.
Medallions of Beef with Mushrooms
In this recipe, glazing beef with Cognac gives it a rich flavor and seals in juices.
This creamy dressing is perfect for anyone who is skittish about the raw eggs in a classic Caesar salad; Melissa Rubel enriches her piquant version of the dressing with mayonnaise instead.
Georgia on My Mind
Beer, an increasingly popular mixer, adds carbonation and a pleasant funkiness to cocktails. The apricot ale here offers fruitiness, too.
Grilled Vegetables with Roasted-Chile Butter
Fresno chiles are similar in shape and heat to jalapeños, but they’re red and a little less meaty. Roasting them over a flame tames their spice and brings out their natural sweetness. Grace Parisi likes folding them into softened butter, then melting a little on grilled vegetables or steaks or spreading some on bread.
These lush, miniature sandwiches are a take on classic New England lobster rolls.
Spanish Pork Burgers
Sang Yoon flavors his succulent pork patty with Spanish ingredients like piquillo peppers and serrano ham. "Spain," he says, "performs miracles with pork."
Four Cheese-Stuffed Portobellos
Laurent Tourondel's mushrooms, which are stuffed with cheese, brightened with lemon zest and topped with golden toasted bread crumbs, are a perfect side dish or appetizer.
Beer-Battered Buttermilk Fried Chicken
Spice & Ice
Adam Seger coats the rim of the Spice &Ice glass with lime and a seven-spice blend that includes ground cinnamon, ginger, fennel seeds, clove, star anise, cardamom pods, Sichuan peppercorns and sugar.
Bourbon-Nectarine Ice Cream Sundaes with Pound-Cake Croutons
This is an excellent grown-up version of an ice cream sundae, made with lush nectarines cooked in bourbon. The best part: the crisp, buttery pound-cake croutons.
Guinness Ice Cream with Chocolate-Covered Pretzels
This dessert, created by pastry chef Cory Barrett, is an ode to Michael Symon's father, Dennis, who loves beer, pretzels and chocolate. The ice cream has a strong, malty Guinness flavor that goes supremely well with the salty, milk chocolate-covered pretzels. If you don't want to make the chocolate-covered pretzels, they're easy enough to buy.
Chocolate Brownie Cookies
These double-chocolate cookies are the best you'll ever taste. With crisp edges surrounding an ultralight center, they're like fudgy brownies in cookie form.