Father's Day Menu Ideas

Not only is it finally barbecue season, but father's day is just around the corner. What better combination than barbecue and father's day? With that in mind I put together a back yard father's day menu. today's menu will consist of beef ribs, baked beans, barbecued Portobello mushrooms, baked potatoes and marinated grilled vegetables. So, let's get started.

Barbecued Beef Ribs

Ingredients

• 4 tsp chile powder 5 lb beef ribs, in meaty slabs of 3-4 ribs
• 2 tsp salt each
• 1.5 tsp ground black pepper 2 cups hickory or mesquite chips
• 1/2 tsp cayenne pepper Your favorite barbecue sauce

Method

1. Mix the seasonings in a small bowl. Rub the ribs evenly with the seasonings. Cover the ribs and let stand 1 hour.
2. Put wood chips in water to cover and let soak for a half hour. Turn the barbecue to high and let heat. Put 1 cup wood chips in a foil pie plate and place directly on the burner. When the wood starts smoking reduce heat to medium low and add ribs, meat side down.
3. Cover and cook 1.25 hours. Check the grill every 15 minutes or so, making sure to keep the temperature around 250F.
4. Flip the ribs meat side up, adding more wood chips as needed. Cover and continue to cook, adjusting the temperature as needed for 1-1.25 hours longer. Meat should be fork tender.
5. During the last half hour glaze the ribs with barbecue sauce.
6. Transfer ribs to cutting board and let stand 5 minutes. With a sharp knife cut into individual ribs and serve.

2.5-3 hours cooking time. Serves 4

Baked Potatoes

Ingredients

• 4 big baking potatoes 1 tsp ground black pepper
• 3 Tbsp olive oil 1 tsp rosemary
• 2 tsp salt

1. Heat oven to 350F.
2. Mix oil and seasonings. Rub over each potato. Wrap each potato in tin foil. Bake in oven for 1 hour and serve while hot.

1 hour cooking time. Serves 4

Baked Beans

Ingredients

• 4 oz salt pork cut in 1/2 inch cubes 1.5 Tbsp dijon mustard
• 2-3 slices bacon, chopped fine 1 lb pinto beans
• 1 onion, chopped fine Salt to taste
• 1/4 cup celery, chopped fine 9 cups water
• 4 roma tomatoes, chopped fine 1 tsp cider vinegar
• 1/2 cup plus 1 Tbsp molasses pepper to taste

Method

1. Heat oven to 300f.
2. Cook salt pork and bacon in a large Dutch oven on medium heat until lightly browned and fat has been rendered. Add onion and celery and cook until softened. Add 1/2 cup molasses and everything else except vinegar and pepper. Increase heat to medium high and bring to a boil.
3. Cover pot and set in oven. Bake until beans are tender, 3 hours, stirring once halfway through. Remove lid and bake until the liquid has thickened to a syrupy consistency, 1-1.5 hours more.
4. Remove from oven. Stir in remaining molasses and the vinegar. Season to taste with salt and pepper

4 hours to cook Serves 4-6

Barbecued Portobellos

Ingredients

• 6 Portobello mushrooms 1 Tbsp fresh thyme
• 1/4 cup olive oil 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced 2 Tbsp chopped chives

Method

1. Heat barbecue
2. Carefully peel skins from mushrooms and remove stalks.
3. Combine garlic and oil in a small bowl. Brush mushroom tops with garlic oil. Place on grill top side down and cook 2 minutes, or until browned. Brush the bottom of the mushrooms with oil, flip and cook, 2 minutes more.
4. Combine chives, thyme and parmesan. Sprinkle over mushrooms and cook 3 minutes or until cheese starts to melt. Serve hot.

5-7 minutes to cook. Serves 6

Grilled Vegetables

Ingredients

• 3 small, slender eggplants 3 medium zucchini
• 2 red bell peppers 6 medium mushrooms

Marinade:

• 1/4 cup olive oil 1/4 cup shredded basil leaves
• 1/4 cup lemon juice 1 clove garlic, minced

Method

1. Cut eggplants in diagonal slices. Place in a single layer on paper towel. Sprinkle with salt and let stand 15 minutes. Rinse and pat dry with paper towel.
2. Remove stem and seeds from bell peppers. Cut into long, wide pieces, removing inner membranes as you do. Cut zucchini into diagonal slices. Trim each mushroom stalk so it's level with the cap. Put all vegetables in a large, non metal dish.
3. Place marinade ingredients in a medium sized bowl. Whisk vigorously to combine. Pour over vegetables and combine. Cover with plastic wrap and refrigerate for an hour, stirring occasionally.
4. Place vegetables in a wire basket and grill until browned. If you don't have a basket to roast vegetables on the barbecue, cook the vegetables directly on the grill for 2 minutes per side.

5 minutes to cook. Serves 6

If all this food isn't enough, serve with your favorite salad recipe to start and pie and ice cream for dessert. Maybe pecan pie and vanilla ice cream. Brown ale, porter or India pale ale would be great beers to serve with the meal.