Father’s Day Cookout Recipes You’ll Be Making Even After The Day
We’re finally in spring, which means Father’s Day is just around the corner. Father’s Day is usually around the first day of summer, which makes the celebration even more fun. You can finally be outside to grill some food and you can have some outdoor activities that won’t get cancelled because of the cold. It’s a great time to celebrate someone you care a lot about. Instead of having the usual burgers and hotdogs on the grill, try some of these different recipes to make your Father’s Day celebration better than last year’s. I hope you enjoy these Father’s Day cookout recipes!
1.Grilled Stuffed Jalapenos
My family loves eating jalapenos. This recipe includes a lot of cheese, some green onion, lime juice and a couple other spices. If you like spicy foods, or you like eating jalapenos, this recipe would be a good one to try at your Father’s Day cookout.
Ingredients:
- 2 center-cut bacon slices
- 4 oz of cream cheese, softened, about 1/2 cup
- 4 oz of fat-free cream cheese, softened, about 1/2 cup
- 1 oz of extra sharp cheddar cheese, shredded, about 1/4 cup
- 1/4 cup of minced green onions
- 1 teaspoon of fresh lime juice
- 1/4 teaspoon of kosher salt
- 1 small garlic clove, minced
- 14 jalapeno peppers, halved lengthwise and seeded
- Cooking spray
- 2 tablespoons of chopped fresh cilantro
- 2 tablespoons of chopped, seeded tomato
Steps:
1. Preheat the grill to medium-high heat.
2. Cook bacon in a skillet over medium heat until crisp. Remove the bacon from the pan, drain on a paper towel, and crumble it. Combine the crumbled bacon with the cheeses, green onions, lime juice, salt, and garlic, in a bowl and stir well to combine.
3. Divide the cheese mixture evenly to fill the peppers equally. Place the peppers, cheese side up, on a grill rack sprayed with cooking spray. Cover and grill peppers for 8 minutes, or until the bottoms of peppers are charred and cheese mixture is slightly brown. Place peppers on a serving platter and sprinkle with cilantro and tomatoes.
2. Applewood-Smoked Corn on the Cob
Corn on the cob is a vegetable I could eat a lot of in one sitting. My whole family is like that, actually. This is a really good recipe to try for the Father’s Day cookout, but you could also have it just for fun, too. There’s nothing to it, so you can make it pretty easily.
Ingredients:
- 1 cup of applewood chips
- 4 large ears of fresh corn with husks
- 2 tablespoons of unsalted butter, softened
- 1/2 teaspoon of salt
- 1/2 teaspoon of freshly ground black pepper
Steps:
1. Prepare the gas grill for indirect heat. Turn all burners to high and close the lid of the grill. Bring the internal temperature to 275 or 300 degrees. Turn off one side of the gas grill.
2. Wrap applewood chips in an aluminum foil packet. Use a skewer to poke 10 holes in the foil. Pull the husks back, but keep them on the corn still. Tie the husks together using twine or part of the husk to form a handle for the corn.
3. Place the packet with the applewood chips over the lit side of the grill. Close the lid and heat until smoke starts to fill the grill. Put the corn on the unlit side and cover and cook for 30 minutes, or until corn is tender and kernels are lightly browned. Remove corn from grill and mix the butter, salt and pepper together. Evenly brush over the corn and enjoy!
3. Adobo-Marinated Pork Tenderloin with Grilled-Pineapple Salsa
Pork is always a good meat to eat on the grill, so this recipe will be a good one to have during a Father’s Day cookout. Pineapple salsa is also really good, so the pork would taste really good with the salsa. I definitely recommend trying this meal this year.
Ingredients:
- 1 cup of fresh lime juice
- 2 teaspoons of black pepper
- 2 teaspoons of dried oregano
- 2 teaspoons of ground cumin
- 1 1/2 teaspoons of salt
- 6 garlic cloves, crushed
- 2 pounds of pork tenderloin
- 1 1/2 teaspoons of olive oil
- Cooking spray
- 1/4 cup of coarsely chopped fresh cilantro
- 2 tablespoons of finely chopped green onions
- Pineapple salsa
Steps:
1. Combine lime juice, black pepper, oregano, cumin, salt, and garlic in a 2-quart baking dish. Trim fat from the pork and put the pork in the dish, turning to coat the pork. Cover and refrigerate for an hour, turning occasionally. Prepare the grill.
2. Remove the pork from the dish, and throw away the marination. Brush with oil and put a thermometer in the thickest part of the pork. Place on a grill rack covered in cooking spray. Grill for 25 minutes, or until the temperature reaches 160 degrees. Cut into 1/4 inch thick slices and sprinkle with cilantro and onions. Serve with pineapple salsa. Enjoy!
4. Smashed Double Cheeseburger Sliders
Cheeseburgers are the best-grilled food. Sliders are even better, though, so this recipe is the first one you should try. It will be the perfect meal for your Father’s Day cookout celebration. I hope you enjoy this meal!
Ingredients:
- 2 tablespoons of unsalted ketchup
- 1 tablespoon of canola mayonnaise
- 3/4 teaspoon of black pepper, divided
- 3/4 teaspoon of sugar
- 3/4 teaspoon of salt
- 12 oz of 93% lean ground sirloin
- 2 garlic cloves, minced
- Cooking spray
- 2 oz of shredded cheddar cheese, about 1/2 cup
- 8 whole wheat slider buns, toasted
- 8 thin tomato slices
- 16 thin, small red onion slices
- 8 small romaine lettuce slices
Steps:
1. Combine ketchup, mayonnaise, and 1/4 teaspoon of black pepper in a small bowl. In a separate bowl, combine the sugar, salt, rest of pepper, beef, and garlic. Divide into 16, 3/4 ounce balls, lightly coat with cooking spray.
2. Prepare the grill. Coat a grill rack with cooking spray. Add 4 beef balls to the rack, using a spatula to lightly press the patty flat. Cook until well browned, about 1 minute. Turn the patties over and top each one with 1 1/2 teaspoons of cheese. Cover the grill and cook for 30 seconds, or until the cheese melts. Remove the patties and make two stacks of two patties.
3. Do the same thing with the remaining 12 burger balls.
4. Put 1 1/2 teaspoons of the ketchup mix on the bottom bun. Put the two patties on top of the ketchup, and then 1 tomato slice, 2 onion slices and 1 lettuce leaf. Cover with top buns.
5. Creamy Black Pepper Coleslaw
Coleslaw is a delicious food. It combines all of the vegetables you need with a creamy mayonnaise dressing. It is a great appetizer when you have a cookout, and you can make it several different ways, so you will never get tired of it.
Ingredients:
- 1/4 cup of canola mayonnaise
- 2 tablespoons of apple cider vinegar
- 1 tablespoon of water
- 2 teaspoons of grainy mustard
- 1 teaspoon of freshly ground black pepper
- 1 teaspoon of minced garlic
- 1/4 teaspoon of salt
- 3 cups of chopped green cabbage
- 1Â cup of matchstick-cut carrots
- 1/2 cup of fresh flat-leaf parsley leaves
Steps:
1. Combine the mayonnaise, vinegar, water, mustard, black pepper, garlic, and salt together in a bowl. Mix the ingredients together to create the dressing.
2. Add the cabbage, carrots, and parsley. Toss the vegetables to coat them completely. Enjoy!!
6. Blackberry-Peach Slow Cooker Crumble
Every cookout needs a good dessert, and the Father’s Day cookout is no exception. Blackberries and peaches make a good dessert combination, too. When both fruits are mixed with cinnamon, it makes the flavor even better. Enjoy!
Ingredients:
- 1 cup of old-fashioned rolled oats
- 3/4 cup of white whole-wheat flour
- 1/2 cup packed of light brown sugar
- 2 teaspoons of ground cinnamon
- 1/2 teaspoon of ground nutmeg
- 1/2 teaspoon of salt
- 1/2 cup of unsalted butter, melted and cooled to room temperature
- cooking spray
- 3 pounds of peaches, peeled and cut into 1-inch slices
- 3 cups of blackberries
Steps:
1. In a large bowl, combine oats, flour, brown sugar, cinnamon, nutmeg, and salt. Stir with a whisk. Add melted butter, stir until combined. Set aside 1 cup of the mixture.
2. Coat a 4-5-quart slow cooker with cooking spray. Place peaches, blackberries, and remaining oat mixture in the slow cooker. Stir to combine. Sprinkle peach mixture evenly with the 1 cup of oat mixture. Lightly coat the top of the slow cooker with cooking spray.
3. Cook on low for three hours, until the fruit is bubbly and the top is browned. Enjoy!
