Fathers Day is coming up, already? Half of June is already over The summer months go by more quickly. So shut off the TV
put down the phone and go enjoy the great outdoors.
How do you celebrate Fathers Day?
is to celebrate all men with children whether they are grandfathers stepfathers uncles or dads. Dads give up a lot for their children, but children do not realize till later just how much a father figure does for them. So lets Celebrate!
What kind of celebration should you plan for?
There are a number of ideas for this type of celebration starting with takind dad fishing, or golfing, or bike riding if he likes outdoor activities or how about a ball game?
Maybe go camping and have some special time with your dad. You can get all the equipment you need from Amazon just click here. Walmart aldo has a huge selection of camping supplies
You can throw him a backyard barbecue with friends and family.
Maybe have your grandpa and uncles to the barbeques for just them to gather and talk.
Sometimes dads just need downtime to be with just their family.
Barbeque recipe for steak
, sirloin cap, aka coulotte or piranha, is a lesser-known cut from the top of the larger sirloin primal. The roasts from ButcherBox come in slightly different thicknesses, and you can trim them into steaks or leave whole and treat as a roast. In this recipe, we opt for the full roast.
It’s the marinade that really builds the flavor here, followed by beautiful char from the grill. In this marinade, you’ll find garlic, onion, Fresno pepper, orange juice and zest, beer, and more.
Smashburger
Prep Time: 45 minutes Cook Time: 17 minutes Servings: 4
Ingredients
- 1 1/2 lbs ButcherBox Ground Beef, defrosted and patted dry
- 4 brioche or burger buns of your choice
- Neutral oil, like canola
- Salt and pepper
- 4 slices American or Cheddar cheese
- Iceberg or butter lettuce leaves, for serving
- Tomato slices, for serving
- Condiments, as desired
Instructions
- Divide ground beef into 4 equal portions (do not patty them) and chill in the fridge for 30 minutes before cooking.
- Meanwhile, heat a large skillet (10- to 12-inch diameter) over medium-low heat. In batches, lightly toast the insides of the buns until golden to golden brown, about 2 minutes (brioche toasts fast, so don’t walk away). Lay them toasted side up on the counter or cutting board.
- Take the beef portions out of the fridge. Turn up the skillet heat to high, pour in a light slick of oil (about 2 teaspoons) and turn the pan to make sure it gets coated evenly. When hot, place 1 beef portion in the center of the pan and smash it down in the middle with a spatula. Use the spatula to flatten it more, until about ¼-inch thick. Rough edges are good; just try to avoid rips and big cracks. Cook until the bottom sides are well-browned, about 2 minutes. Season with salt and pepper, then turn the burger over and cook the other side until you’ve reached your desired d oneness, about 1 to 2 minutes for medium. Transfer to a plate and repeat with the remaining beef portions.
- Build your smash burgers with lettuce, tomato, cheese and condiments of your choice. Serve immediately.
Beer Can Chicken
5 from 4 votes Print PinProtein: PoultryCut: Whole ChickenCourse: Main Course Prep Time: 10 hours Cook Time: 1 hour 30 minutes Servings: 4
Ingredients
For the chicken
- 1 tablespoon sea salt
- 2 teaspoons ground cumin
- 1 teaspoon red pepper flakes
- 1 teaspoon ground coriander
- 1 teaspoon dry mustard
- 1 teaspoon garlic powder
- 1 teaspoon ground black pepper
- 1 Butcher Box whole chicken patted dry
- Zest of 1 lemon
- 1 12-ounce can of light beer
For the beer can sauce
- 1/2 cup ketchup
- 3 tablespoons Dijon mustard
- 2 tablespoons molasses
- 1 1/2 tablespoons red wine vinegar
- 1/2 teaspoon hot sauce
Instructions
- Mix sea salt, cumin, red pepper flakes, coriander, dry mustard, garlic powder and ground pepper in a small bowl. Mix spices well and set aside one generous tablespoon for the sauce.
- Season a whole thawed out chicken with the spice rub and lemon zest. Season inside the cavity as well as under the skin.
- Tuck the wings behind the back of the bird. Place chicken on a baking dish with a wire rack and keep in the refrigerator overnight to dry brine.
- On the day of grilling, make the beer can sauce by combining ketchup, Dijon mustard, molasses, red wine vinegar and hot sauce in a small bowl.
- Set up your grill for indirect grilling (either place hot coals on one side or on both sides of the grill with a foil tray in the middle).
- Pour half of the beer out. Beer drinkers, feel free to enjoy this step!
- Punch some holes on the top of the beer can with a church key style can opener.
- Add the 1 tablespoon spice rub that you’ve set aside to the beer can sauce and pour this mixture into the can using a funnel.
- Place the chicken on top of the beer can and position it so it’s stable. You can also use a metal pie plate as a base to help collect juices and handle the chicken more easily. Grill the chicken on indirect heat and cover. If roasting in an oven, set your oven to 350F. At about the 1-hour mark, check your chicken for even browning and turn if necessary. Baste with juices that have collected in the bottom.
- Roast the chicken for an additional 30 minutes or until a thermometer reads 165F on the thickest part.
- Take off the grill and let stand when done. Cool slightly before handling. When the chicken is cool enough to handle, take the bird off the can and pour the sauce into a small sauce pot. Reduce the sauce a littlebit while you arrange the roast chicken on a serving plate or divide it into quarters using kitchen shears.
- Serve your perfectly roasted chicken with the sauce on the side.
These are just a few recipes to try.
Building Memories With Dad
