Moveable Feast: Grilling with Dad

by John Birge, Minnesota Public Radio
June 13, 2014
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St. Paul, Minn. — For our weekly feature, "Moveable Feast," Rachel Hutton of Minnesota Monthly joins John Birge to talk about where to go and what to eat in Minnesota.

Father's Day is Sunday, so this week, we're keeping it pretty close to home as John and Rachel discuss grilling ideas for Dad.

When it comes to food for Dad, the world is your — grilled — oyster. There are a number of creative ways to grill for your father; Rachel suggests expanding his burger repertoire by substituting beef burgers with lamb, turkey or tuna.

Another option is to grill an entire fish; a Star Prairie Trout, for example, includes the head and tail and everything in between, and it can be placed on the barbecue. Alternatively, lamb chops are like mini T-bone steaks, just be careful not to overcook them.

Is your father a vegetarian? Not to worry. Slice a head of cauliflower into inch-thick slabs and grill it like a steak. Season with salt, pepper, herbs, mustard or whatever you'd like to bring out the flavor.

If Dad is a big-time barbecue chef, you can always get him gifts to expand his cabinet. There are a number of rubs and barbecue sauces on the market; Rachel mentions the appropriately named Daddy Sam's as a tasty option. And then there are various types of woods one can buy for smoking foods on the grill, including apple wood, cherry wood — even pimento.

And area cookery shops, such as the Kitchen Window or Cooks of Crocus Hill, aren't just for bowls and spatulas. They stock barbecue supplies as well.

Happy Father's Day!


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