Thanks, Dad: Great Grilled Food
My earliest memories of grilling go back to many camping adventures when my dad would oversee the wood fire for several hours in preparation to cook the day’s final meal. When the coals were red-hot, he propped an angle iron across the top of the round, cement campfire ring, topped it with a grill, and the outdoor oven was ready. Foil-wrapped potatoes were the first to be placed atop the grate. In minutes, the butter was sizzling while the flames licked the occasional drip that would escape the tightly folded package. For one hour, Dad turned those potatoes every five minutes, ensuring the best-roasted, golden brown, melt-in-your mouth potatoes ever.
As in all good cooking, timing the order and placement of ingredients when grilling is vital. A bit of forethought will ensure that all food gets to the table at the same time—at the degree of doneness that you prefer. For example, after 50-60 minutes of roasting the potatoes over the hottest part of the fire, it’s time to move them to a warming spot, and make room for the meat. Thus, we knew dinner was on the home stretch when my dad placed those pork chops or burgers front row center.
Not only is grilling a great way to enjoy being outdoors (and the food tastes great!), the opportunities that grilling provides are the true gift. For if you sit by the grill with a drink nearby on a sunny day—or just pull up a chair to chat with the man with the tongs—you may be surprised at what you learn. Maybe it’s those ties to our ancestors who originally cooked all their meals over an open fire. Or maybe it's just the time to sit and relish the slow-cooked food in the outdoor air. Little tidbits from life that have gone unsaid. Perhaps funny anecdotes or thoughts of the past and future. Or maybe just time together.
On this Father’s Day weekend, I cast a special thank you to my own dad, who manned many a wood and charcoal fire to patiently cook food for his family. And it has come full circle as I now watch my husband banter with our children, creating memories. Thanks to you both for all those great grilled meals—for even though they went straight to our stomachs, the memories will live in our hearts forever.
Made with onion salt, balsamic vinegar, potatoes, onion, corn, cherry tomatoes, skewers, butter
Serves/Makes: 4
- 2 potatoes
- 1 onion
- 2 ears corn
- 30 cherry tomatoes
- 12 skewers
***Marinade***
- 2 tablespoons butter, melted
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon onion salt
Here's a fun recipe for the kids to assemble. Surprise dad with something to accompany his favorite grilled entree, whether it's a T-Bone, pork chop or burger.
It's best to prep the vegetables before loading the skewers, and using a microwave makes it quick and easy
After washing, pierce potatoes and microwave 5-10 minutes until tender.
Peel and pierce onion, microwave 3-4 minutes until tender.
Partially shuck the ears of corn and microwave 5-6 minutes until tender.
Slice all vegetables (except tomatoes) into 1-inch chunks.
Here's the fun part: gather the kids around and slide the veggies on the skewers, alternating them attractively. Grill for 5-10 minutes, brushing both sides with the marinade.
Marinade: Stir well and brush over vegetables during grilling.
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