June 17, 2015 | Home & Happiness Team | Comments Off on Beyond Burgers…Grill recipes for the man with the spatula
There are all types of dads, but a love of cooking over an open flame seems to be a quality that many fathers share. Perhaps it’s just part of dad DNA, or an inner longing to get outside, fire up the ‘outdoor kitchen’ and provide for his family and friends. Either way, the results can be delicious.
If the dad in your life is hoping to get his grill on this Father’s Day, he might do well with a dash of inspiration, whether he plans to barbeque his favorite meats and veggies or try his hand at a new Grillmaster-piece. Luckily, even backyard grilling has its trends and traditions. Here are a few of our favorites.
A Can-do Attitude
The so-called ‘beer can chicken’ has been elevated to new heights through some summertime trial and error by both culinary experts and backyard warriors. One of the best parts of this grill recipe is the first step: open a can of beer, pour half of it into a glass, and drink it. From there, a favorite dry rub can be added before the bird is rather unceremoniously placed over the can – it cooks ‘sitting up.’ About an hour and a half later, the result is moist chicken with a crisp, crackly skin. There are plenty of variations on its beer-can origins, too: ginger ale offers a base for Asian flavors, cider creates a balance of apple and herb flavors with garlic and rosemary, and a soda can chicken with lemon-lime or cola paired with root beer barbeque sauce is a kid-pleaser.
Try this recipe from Bobby Flay.
A Sea of Possibilities
Even dads miles away from the coast can have a clambake with just a roasting pan, water or beer for boiling, and some foil. Just add clams and serve them with melted butter and generous helpings of Old Bay Seasoning. New potatoes, sweet corn, and Andouille sausage can be added to dress up the meal, all in the same pan, and other shellfish can be substituted for clams, including shrimp, mussels, or a mix of lobster tails and claws. If the crowd is a small one, the roasting pan can be replaced with foil packets: place a handful of scrubbed clams in the center of a sheet of aluminum foil, cover them with a splash of beer or water and lemon juice, add fresh herbs and vegetables and fold the packet loosely so the clams have room to open.
Try this recipe from HuffPost Taste.
It’s Not Delivery …
There’s an art and a science to grilled pizza that’s delightfully simple: dough is placed on the grill to allow the bottom to cook, flipped, and topped with cheese first, then sauce and fixings. The rest of the dough cooks, the cheese melts, and the sauce warms all at once. Making a grilled pizza can be a from-scratch endeavor with a homemade crust, a convenient dinner using canned roll dough, or an international experience using Indian naan or Mexican tortillas. Toppings are a great way to experiment with new meats and veggies and to satisfy a lot of different tastes at once: sausage and sauerkraut, arugula and prosciutto, avocado and spinach… the options are endless and the wait is still about twenty minutes or less.
Try these recipes from thekitchn.