Backyard BBQ 6

Fun Father’s Day Menu

Fathers, stepfathers and grandfathers everywhere will be celebrated this month and there is nothing that dads like more than golfing, grilling and sipping on a craft beer. Treat him to his favorite hobby in the morning and then let him do what he does best – grill – in the afternoon.

We’ve put together a simple yet fun BBQ menu perfect for the day. Most of this menu can be prepared ahead of time and just about everything can be cooked on the grill. Simply hand dad a tray of prepped food, the grilling tongs, his favorite beer in a frosted pint and watch his face light up!

Absolutely make a double batch of the chimichurri the night before – you will want to marinate the steak overnight and have extra to slather on everything, especially the potatoes. Take the grilled corn on the cob to the next level by making an herbed butter accompaniment. The coleslaw is a unique take on the old standard, one that is fresh and unexpected. And if you have never grilled potatoes or asparagus, simply toss in olive oil to coat, sprinkle with your favorite seasonings and let dad and the grill do the magic.

Father’s Day Special BBQ Menu

Growlers of Craft Beer

Watermelon Lime Spritzer Mocktail

Marinated Skirt Steak with Chimichurri

Corn on the Cob with Herbed Butter

Seasoned Red Potatoes

Bacon Jalapeno Wraps

Marinated Asparagus

White Balsamic-Jicama Slaw

Sliced Mango with Lime & Pico de Gallo Seasoning

Fudge Brownies a la Mode



1 bunch flat leaf parsley

6 cloves garlic – minced

¾ cup olive oil

¼ cup red wine vinegar

1 lemon wedge – juice of

1 tablespoon red onion – diced

1 teaspoon dried oregano (optional)

1 teaspoon ground pepper

½ teaspoon salt


Pulse parsley in food processor to chop and then add the remaining ingredients to blend. Separate sauce into equal parts – one for marinating and one for table service. 
Recipe from

White Balsamic-Jicama Slaw


1 medium head of Napa cabbage

3 medium carrots – grated

1 large jicama – peeled and cut into matchsticks

1 bunch green onions – chopped, white part only

2 Granny Smith apples – peeled and cut into matchsticks

¾ cup dried cranberries

3 cloves garlic – minced

2 tablespoons fresh lime juice

3 tablespoons honey

¼ cup canola oil

¼ cup Dijon mustard

½ cup white balsamic vinegar

1 cup mayonnaise (or plain Greek yogurt)

1 tablespoon fennel seeds


Trim off the cabbage root end, thinly slice crosswise, then chop into bite-size pieces. Combine the cabbage, carrots, jicama, green onions, apples, and dried currants in a large bowl. Vigorously whisk together the garlic, lime juice, honey, oil, mustard, balsamic vinegar, and mayonnaise in a medium bowl until the dressing is thoroughly combined. Whisk in the fennel seeds and pour the dressing over the cabbage mixture to your liking. Cover and refrigerate for at least one hour or until ready to serve. Recipe from

Grilled Bacon Jalapeno Wraps


6 fresh medium jalapeños – 
 halved lengthwise, 
 seeded and deveined

12 slices bacon

1 8oz package of cream cheese


Preheat grill to high heat. Spread enough cream cheese to fill jalapeno halves. Wrap in bacon and secure with a toothpick. Place on grill and cook until crispy. Remove toothpicks. Recipe from

All photography shot on location by Taylor Abeel | Sojourn Imagery