Fancy restaurants won't work for Father's day, most dad's I know don't do fancy. Just plenty of good solid food and family, that's all our dad ever wanted. We're extremely fortunate to be able to spend Father's day with our dad. He's 87 years young, sharp as a tack, and still travelling the world with his beautiful wife. Woody is one of a kind, if you've had the pleasure of meeting him I know you'll agree, he's one super cool dad. So in honor of all the wonderful dad's in this world and in our lives, what's going to be cookin' on your grill this upcoming Father's Day?
The BBQ revolution exploded in this country over the last decade and is unrivaled by any other food trend. Grilled and smoked food is IN and it's here to stay. Why? Because it's tactile hands on, non fussy cooking and it's delicious.
I won't go into gas grill versus charcoal or wood fired. I get it that a die hard pitmaster would rather eat Chinese take out than risk a beautiful brisket on a tasteless propane grill, but I gotta say, the ease and convenience that it offers does have it's place. We have both, a convenient gas grill hooked up to a gas line, and a PK Kitchen smoker/grill. Depending on the Bossy Chef's mood and energy on any given day, determines which piece of equipment will be fired up.
If you're an avid BBQ enthusiast and would like to hone your culinary grilling skills, here are two books that would make a terrific gift or be a great addition to your own cooking collection:
'Franklin Barbecue - A Meat-Smoking Manifesto', written by Aaron Franklin and Jordan Mackay. Located in Austin, TX., Franklin Barbecue is the most popular, critically acclaimed barbecue joint in the country - possibly the world, and Franklin is the winner of every major barbecue award there is.
Another great read is 'Meathead' by Meathead Goldwyn with Greg Blonder, Ph.D.
Both of these books explain the science of great barbecue cooking and grilling by severing fact from fiction, and teaching you to be a smarter / better cook through proper techniques and understanding the underlying science of what is happening inside that cooker.
You most likely already have your favorite recipe for ribs, brisket, chicken, pork, etc., and I'm sure you have a go to rub or sauce that's become a staple. So, I'm not going to get into the center of the plate, but what I would like to share with you today are some stand out sides that are easy to make and feed a crowd. Click on the highlighted names for a pdf version of the recipes.
Cornbread
Who does not LOVE cornbread? I know some people prefer theirs sweet and cake like, while most Southerner's say no to any sugar or flour whatsoever. Doesn't matter, cornbread is perfect to serve at any BBQ. It's ridiculously easy to make, versatile, and travels well. I've played around with lots of different recipes and have finally come up with one that is just right for us. It's not too sweet, not to sour, it's just right. I love a super crunchy crust outside and a tender, moist inside. Top it with butter, honey, or beans, it's killer good.
Beans
Truly good beans can be the second star of the show. The humble bean if treated right is not only incredibly delicious but full of vitamins, protein, and low in fat. A ladle of beans spooned over cornbread, add a little chopped fresh onion and you have a great dinner. The recipe for these beans comes from Franklin's Barbecue, cooked brisket is added in for extra flavor and heft, how could you not love these beans!
Dessert - Momofuku Compost Cookies
Outrageous, that's all I can say about these kitchen sink cookies. They're a little bit of work to make but are so worth it. These are my dad's favorite cookies, I'll be making a special gift box of them just for him on Father's Day, because he's so worth it! Use them to create ice cream sandwiches, they will blow your mind.
Side note, you can substitute corn syrup for the glucose that's called for in the recipe.
I wish everyone a wonderful Father's Day, especially all of you amazing dad's. You're the rock we rely on, thank you, we love you.
Happy Father's Day Dad
and
Happy Eating!
I am forever grateful for your referrals, trust, and support. Please contact me if I can answer any real estate questions or help you with any real estate needs. I am never too busy for you!
Becky Goldsmith, Broker, GRI, CNE, SRES
Equity Colorado Real Estate
720-979-3184
Becky@beckygoldsmith.com
