Father’s Day is just around the corner. What are you going to grill for Dad (or better yet, allow him to grill?) Even vegetarian and vegan dads can appreciate stripe marks.
Since you know your Pops better than anyone, you know what kind of grilled feast he’ll want this year. Rugged or refined? Beer Can Chicken or Prime Rib? Choose the menu that suits the man. Here are two menu ideas from our friends at Traeger, whose incredibly stylish grills are just the inspiration we need for some truly celebratory meals.
Traeger Prime Rib Roast
A prime rib roast makes an impressive main course, especially when it’s seasoned with Traeger’s aromatic spice blend before grilling or roasting. Cook the roast on a wood pellet grill—and consider cherry pellets—for even more smokehouse flavor, resulting in a crowd-pleasing centerpiece with a minimum of hands-on time. For sides, think slightly upscale: chef Timothy Hollingsworth’s crispy roasted potatoes; grilled asparagus; berry parfait with shortbread crumble or very berry ice cream cake. When the main is this elegant, you can even get away with a simple, stunning dessert, like chocolate-dipped strawberries or a bliss-worthy Chocolate Caramel Tart.
Ingredients
- 1 bone-in prime rib roast, 5 to 7 lb. (2.5 to 3.5 kg)
- Traeger Prime Rib Seasoning, as needed
Directions
Coat the roast evenly with the prime rib rub. Wrap in plastic wrap and refrigerate for 24 hours.
Set the temperature on a Traeger wood pellet grill to 500°F (260°C), close the lid and preheat according to the manufacturer’s instructions for 15 minutes.
Place the roast, fat side up, directly on the grill grate, close the lid and cook for 30 minutes. (Starting the roast at a higher heat will help it develop a crispy crust.)
After 30 minutes, reduce the grill temperature to 300°F (150°C). Continue to cook until an instant-read thermometer inserted into the thickest part of the meat, away from the bone, registers 120°F (49°C) for rare, 130°F (54°C) for medium-rare or 140°F (60°C) for medium, about 3 hours. After 2 hours, start checking the internal temperature in 30-minute increments throughout the duration of the cooking. The cooking time will vary depending on the size of the roast and the desired internal temperature.
Transfer the roast to a carving board and let rest for 30 minutes before carving. Carve the roast into slices and serve. Serves 8 to 10.
Traeger Beer Can Chicken
A perennial favorite, beer can chicken is simple to prepare using Traeger’s aromatic seasoning made with garlic, sea salt, onion and bell peppers. Just rub the savory blend on the bird before grilling atop a can of lager over wood pellets (preferably mesquite); the result is a juicy, flavorful whole chicken perfect for backyard barbecues. If you’re going this way, your Dad is no doubt a more unbuttoned sort of gent, so keep the sides appropriately chillax. Consider an ultimate macaroni and cheese, potato salad or grilled corn (or some other classic side). For dessert, pick something easy something that feeds a crew: plum buckle, cherry pie or blueberry mini pies.
Ingredients
- 1 chicken, 3 to 5 lb. (1.5 to 2.5 kg)
- Traeger Beer Can Chicken Seasoning as needed
- 1 can (12 fl. oz./375 ml) lager beer
Directions
Set the temperature on a Traeger wood pellet grill to 350°F (180°C), close the lid and preheat according to the manufacturer’s instructions for 15 minutes.
Meanwhile, season the chicken, including the cavity, generously with the chicken rub. Tuck the wing tips behind the back.
Open the can of beer and set the chicken, with the legs pointing down, over the can, making sure all but the bottom 1 1/2 inches (4 cm) of the can is inside the chicken cavity. (Alternatively, place the beer can directly on the grill grate, then place the chicken over the can.)
Place the chicken and beer can directly on the grill grate, close the lid and cook until an instant-read thermometer inserted into the thickest part of the breast, away from the bone, registers 165°F (74°C), 60 to 75 minutes.
Transfer the chicken and beer can to a carving board, standing them upright, and let rest for 5 to 10 minutes. Lay the chicken on its back and remove the can. Carve the chicken into serving pieces and serve. Serves 4 to 6.
