OutKick's Father's Day Grilling Guide: Let's Cook Some Meat!

Happy Father's Day!  As you're reading this, my vacation is underway.  I'm at my in-laws and if I know my father-in-law like I think I do, there will be some meat on the grill at some point this weekend.

I obviously haven’t discussed the Father's Day weekend menu, but I've learned over the years that the man knows what he's doing when he fires up the grill.

I can trust that whatever he puts on the grill is going to be fantastic.  So I let him do his work, try to take some mental notes as he does it.

But most importantly, I get to enjoy the offering, whatever it may be.

(Image Credit: Getty)

As Joe said when he issued his grilling APB on Friday's Screencaps, "Nothing says Father's Day like dad cooking his own slab of meat to perfection."  Truer words have never been spoken.

That leads us to the other portion of his call.  We wanted to hear what OutKick readers had planned for the grill this Father's Day and you guys responded.

Hopefully you're catching this early enough in the day that you can still go run out and get some supplies if you need to.  If not, all is not lost.

You still get to catch up on what some of the other readers were up to and with plenty of weeks left this grilling season, you give all of these a try.

Let's get to it.

(Image Credit: Getty)

- Guy writes:

I am a father of 3, and didn't realize that Father's Day was Sunday, until Wednesday. I thought I had another week to get everything together, so the menu is a little more simple than usual.

We bring my parents and in-laws over for brunch. It gives them a chance to catch up a bit. We will be serving Belgian waffles, with multiple fruit choices, sausage and bacon, eggs, cinnamon rolls, and smoked short ribs.

Shockingly, we don't feed either of our parents that often, so we try to serve up some specialties. We'll have everything started Saturday night, and let the ribs smoke, and cinnamon rolls rise. Once the food is served, its a very relaxing day!

- Homebrew Bill writes:

Hey Joe,

I won't be grilling or smoking anything this Father's Day as we will be in the road to Table Rock Lake near Branson, MO.  But other than the standards like steak, pulled pork, and ribs, here's my suggestion. 

Sirloin tri-tip roast. It's from the end of the sirloin that they don't cut steaks from. I smoke mine at 225 degrees until it hits about 125-130 degrees F, then let it rest for 20 minutes and sear it for a couple minutes on each side.

The grain of the meat runs in different directions so you cut against the grain and slice thinly for great sandwiches. If you serve it at medium it's terrific.

On sale it runs about $10/pound in Nebraska, regular price is usually $13/lb. Average roast size is 2.5-3.25 pounds and can be cooked in 3-3.5 hours using this method.

I think I sent these into Sean for his grilling posts. Or maybe it was you, as my brain is fried and ready for some lake therapy. 

Happy Father's Day to the great dads out there.

- Jeff B from Colorado writes:

Wings! 

From frozen, par steam them for ~ 10 minutes, then dust with your rub and place on a cooling rack in the fridge to chill overnight.

Into the smoker at 225 degrees for an hour over your wood of choice (I use pecan and hickory), then 5 minutes sear on a HOT grill to crisp up the skin.

- NR writes:

Joe,

Happy early Father’s Day!  I hope you get to enjoy some down time and relaxing with your children/family!  I thought I would share my plan for Father’s Day with you since you asked 😉

My morning will most likely begin with doing some chores around the old ranch.  Cows to feed, horses to clean up after.  I have more mouths to feed than a prison chow line!

My boys, (8 &11) will probably roll out of bed and straight to the Play Station around 8:00…by then my pork shoulder will have been on the smoker for about 5 hours.  Which means it’s time to get the tr-tip out of the fridged, rubbed down, and rested before putting on the charcoal grill.

Because I don’t drink anymore, I will be 4 cups into an 8 cup day of coffee, so I will definitely be moving in high gear!

At some point I will have to request that my little dudes not kill each other in front of our friends and also pick up all of the "Crunch Labs" parts they left laying on the floor of my shop from the day before!

The menu will be served to two other families and mine around 2:00 and is going to be the following:

-Sarcasm

-Grilled Sweet Corn on the Cob

-Veggie cream cheese stuffed peppers wrapped in bacon

-2 or 3 inappropriate Dad Jokes

-Charcoal (the only way to grill) grilled tri-tip

-Shredded pork shoulder served with a Root Beer BBQ sauce (homemade)

-Cole Slaw that will probably have to much vinegar for the average person

-Some Form of Based Ball and/or Golf on the patio tube

-Potato Salad of my own making

-And BYOB for the crew coming to eat!

All-in-all, this is going to be a fun day for me!  I enjoy all of the work that goes into making a feast for my kids and our friends….because those are the people I want to be with!

Happy Father’s Day!

- Hunter writes:

Been on a Picanha kick big time lately. Relatively cheap cut of meat and very easy to cook. Score and crosshatch the fat cap, smoke it until it’s 100° and then hit it with a quick sear.

We love it in my house. Probably will do a tri tip as well.

Have a great Father’s Day weekend!

That's quite the Father's Day grilling guide.  You really can't go wrong with any of these strong selections/suggestions.  A special thanks to all who sent in a response to the grilling APB.

Whatever you decide to throw on the grill this Father's Day weekend, grab a few pictures, and send them my way to sean.joseph@outkick.com.  And let's not forget Father's Day isn't the end of grilling season.

We've got a lot of summer left as we get rolling through to July 4th and then straight through until Labor Day arrives.  I want to see your meat.  My inbox is open and waiting as you hit the grill this summer.  Fill it up!