What to Grill for Father’s Day: Options for the Whole Family

Father’s Day is the perfect opportunity to give dad a break from the grill. 

We know that can be easier said than done. Some fathers have more trouble than others relinquishing the tongs. After all, it takes a lot of hard work earning the pitmaster title. But even the most ardent grilling fanatic enjoys sitting back and letting someone else handle the deal with the hot coals every once in a while.  

We’re here to help you feel confident taking over pit duties for dad. Don’t let the grill area scare you. Once you figure it out, it can be quite a welcoming domain ⁠— one that can be enjoyed by the whole family. 

In this post, we’ll teach you how to give dad that big, bold, freshly grilled flavor without having to leave his favorite recliner — even if you are new to grilling yourself. Whether you are hosting a large family get together or a dinner for two, we’ll give you all the tips and tricks you’ll need to deliver the perfect Father’s Day grill platter. We have options for hosting a big party, dishes for two, and alternatives for vegetarians and vegans, too.

Don’t be afraid. 

The grill isn’t there to hurt you. The grill is your friend. 

The first step is to familiarize yourself with your equipment. Find out what type of grill you will be using before you put together the menu and shop for the ingredients. That way you will be able to meal prep accordingly and play to your strengths.

It is also important to know what grilling supplies you’ll need before you head to the store. If you are using a charcoal grill, for example, make sure you have a fresh bag of coals and lighting fluid before lighting that match. Likewise, you’ll want a full tank of gas for a gas grill or a full hopper of pellets for an automatic smoker.

If you’re not sure, don’t be afraid to ask the grillmaster in your family  for help. They probably won’t mind — most grillmasters actually love sharing their wealth of knowledge!

Understanding what type of grill you have and what it can and can’t do is the first step to mastering the art of grilling. 

Each type of grill has its strengths and weaknesses. Beginners should play to those strengths. For example, even something as simple as burgers and hot dogs can become tricky on a smoker, while thoroughly cooking bone-in chicken on a gas grill takes a certain knack for timing. 

No matter what type of grill you use, it is a good idea to clean the grill grates before cooking. By heating the grill and wiping down the grates, you’ll ensure any flavors from previous meals don’t taint your work.

Gas grills may be the most convenient. There’s a comparatively short prep time before you have a healthy flame. But you should check to make certain the tank is full and the lines are properly attached. Lighting a gas grill can be scary for newcomers. If there is a button ignition, make sure the gas is on the correct ‘light’ setting before engaging. If you must use a light, make sure you do not accumulate gas — which can cause a fire ball. Light a long match or candle lighter before slowly opening the gas line. 

Gas grills can be used to prepare nearly any kind of dish. Steaks and pork chops can be seared to perfection and you can time a fish filet perfectly. But be careful of flare-ups, especially with foods like burgers and chicken wings that drip grease onto the flames. A spray bottle of water is the perfect way to combat these flare-ups. Unlike charcoal grills, closing the lid will increase heat.

Because they plug in, electric grills are the easiest to start. But make sure they’re cleaned, the grease trap has been emptied and properly reattached before you begin. 

Electric grills are great for burgers, steaks, hot dogs, vegetables and other foods. Because they don’t expose the food to open flame, greasy foods like bacon can easily be cooked alongside other meats.

Charcoal grills require a little bit of lead time before you start cooking. Start your coals 15 to 30 minutes before you plan to start cooking. Some grills even include ignition assist features, where a small gas flame helps get the charcoal started. A chimney starter is another great way to reduce prep time for charcoal grills. If you are using starter fluid, soak the coals then wait about five minutes before lighting to allow the coals to absorb some of the liquid and maintain a flame for a uniform burn. 

Some foods — like Kabobs — were invented for the charcoal grill. You can cook almost anything on this type of grill, but some items — like ribs and chicken wings — may require indirect heat. By placing coals on one side of the grill and the meat on the other, you can evenly cook these foods for longer durations without burning the skin. Unlike a gas grill, closing the lid will lower the flame.

A unique option for those used to a luxury indoor oven,  is a  pellet grill. Unlike a normal gas or electric grill, they operate using wood pellets that allow for a great smoky flavor. Pellet grills are incredibly versatile. You can smoke, sear, grill, and even bake on it. Coyote’s Pellet Grills with their easy to navigate touchscreen display and 3 temperature probes to monitor food, are a great option

These grills boast an extensive range of features. For starters, it doesn’t look like your average pellet grill, and isn’t. Coyote’s Pellet Grill can do everything a gas grill can do as well as what a pellet grill can and it is attractive. The grill is made from 304 stainless steel, with a spring assist hood and a double walled canopy with a gasket. For pellet use, this grill has a smart drop™ and an easy front loading pellet hopper which makes reloading pellets easy. There is also interior grill lighting, a wind guard, and a built in timer, meaning you can grill in the evening and on stormy days. 

Coyote’s Pellet Grills are meant only for outdoor use, and it is recommended to always use 100% natural hardwood BBQ wood pellets. There are different flavor options to explore in your pellet grill, such as apple, cherry, hickory, maple, mesquite, oak, and pecan. Each of these pellet types can be paired with different items on the grill, like how apple pellets are best used for smoking chicken, pork, lamb, and seafood. When storing your pellets, ensure they are always kept in a dry area with no exposure to moisture. 

Pellet grills are quickly outpacing gas and charcoal grills because of the portable and eco-friendly nature of its fuel. It is also very versatile, combining your grill, smoker, and even a pizza oven. The versa rack system, hood gasket seal, and spring assisted hood means it is easier than ever to grill your meals without fear of heat escaping. 

With easy to use navigation and extra features like lights, temperature probes, and searing grates, this is a great option for your Father’s Day grilling. 

Each pellet grill model can take some getting used to. Make sure you familiarize yourself with the operation of your specific pellet grill. Don’t be afraid to ask the grillmaster for help — or check online to find the user manual for your specific model. 

Brisket, vegetables, and even baked goods like cinnamon buns are a great use of pellet smokers.

Smokers can be intimidating for newcomers — but don’t let that stop you! Cast iron smokers can have one chamber or two, and ceramic smokers usually have one internal chamber. Creating a plan of attack for your specific smoker will help you make the most of the meal. Heat can be controlled by opening and closing the flues to allow air or restrict air from circulating. Coyote Outdoor Living’s Freestanding Asado Cooker is a great option for a smoker. 

Ribs, chicken and briskets are a great use of smokers. A few questions before you start: Will you be using lump wood charcoal or wood for your fire? And how much time and heat will be required to cook your specific cut of meat? 

New to grilling? No problem. 

These recipes are quick, easy and — most importantly — delicious. You’ll be able to cook the meal and impress all in attendance with your newfound skills. 

Some foods are ideal for the new grilling enthusiast. Pre-cooked hotdogs are a great option for beginners — just heat to serve!  And grilling can be a great way to get some new flavors from the garden. Check out this great tutorial from Jonathan Collins to learn some great hacks that will let you make the most out of fresh produce. 

With meats, it’s important to know the safety zones for internal temperatures. We recommend using a probe meat thermometer and referencing this chart from the U.S. Department of Health & Human Services. For example, you can feel confident that burgers cooked to 160 degrees Fahrenheit will be safe, while chicken on the bone will need to be cooked to 185 degrees. 

No family member should suffer on dad’s big day. So, we have put together some great meal-planning options for everyone along the meat consumption scale — from vegans to full-on carnivores!

The Bo Jackson burger is just one of the recipes included in the Seasoned and Savory Cookbook. This beautiful, full-color coffee table cookbook has recipes for all levels — from the green beginner to the seasoned pitmaster. Plus, you know you’ll be cooking with a cause because all proceeds benefit Magee-Womens Research Institute & Foundation.

Whether or not dad is a bourbon drinker, he’ll find himself licking his fingers because of this delicious marinade and glaze that uses bourbon, maple syrup, soy sauce and other ingredients. This recipe from Spruce Eats is plated, but you can go for a version on a bun to make for a finger-friendly meal.

Foil packets are perfect for beginners because they are easy to cook and easier to clean. This version from Ryan Scott via USA Today features a pesto made from edamame for a fun take on an old classic.

Beer Can Chicken — aka Beer Butt Chicken — is a true crowd pleaser. Cooking the chicken upright takes advantage of indirect heat, which lets the skin get crispy while the insides cook thoroughly. Steam from the beer can will ensure every bite is moist and delicious.

Grilling season is a great time to make the most of fresh seafood. Blackened recipes are a Cajun tradition and use heat two ways to prepare the fish — capsaicin spiciness from the peppers give it a kick while high temperatures from the flames sear those flavors into the fish. This recipe calls for a kid-friendly minimum-level of heat. If dad is a heat-seeker, feel free to kick the spices up a notch.

This recipe from the Spruce Eats elevates salmon with a whiskey and soy sauce marinade. High heat will allow you to sear each side quickly, while delivering a moist and delicate finished product.

These shrimp and scallop skewers are sure to be a fan favorite. They impress a crowd without letting on that they’re a cinch to throw together. These easy skewers help you stay present with guests without having to spend all your time over hot coals.

It’s time to give the vegetarians some love. This portobello cap recipe is a great option for vegetarians when burgers are also on the grill. They take up about the same amount of space and will cook in about the same amount of time.

These Father’s Day grill recipes are for those a little more adventurous. 

These slightly more advanced foods like steaks or pub burgers include some dishes for smaller parties, which can be more difficult to time correctly.

Grilled wings are an all-American favorite. Brining the chicken allows for moist and juicy wings while the open flame gives the skin a crispy crunch.

Trying to break free of the same-old grilled favorites? Try these unique grilled pub burgers with an Irish twist! The sunny side-up egg will make for this Father’s Day burger a special experience.

Is dad a wine lover? This smoked tri-tip recipe has a built-in Pinot Noir pairing. It’s a great introductory cut for Smoking 101 — and you don’t even need a smoker to pull it off! They’ve included some tips to use for a charcoal grill, which can be replicated on a gas grill with low heat on one side with a box of wood chips or chunks included above the flames.

Among the most revered staples in all of grillingdom — along with brisket, of course — a perfectly-cooked rack of baby back ribs is an easy way to make any grillmaster swoon. Cook these babies low and slow as the recipe suggests for lip-smacking, fall-off-the-bone results.

This impressive sandwich recipe swaps jackfruit for pulled pork and will blow the socks off any vegetarians at the party. Consider substituting vegan mayo made with cashews and lemon juice for a vegan-friendly version.

By using the spatchcock method, you ensure a perfectly-cooked bird — whether you utilize gas, coals or pellets. Whole birds can be tricky to pull off on non-smoker grills. But by splitting the chicken along the spine, you ensure perfectly-cooked, juicy meat and seared skin on any type of Coyote grill — gas and charcoal included!

Now that we’ve indulged the meat eaters and vegetarians, it’s time to turn our focus to a pescatarian dish. This recipe for Hawaiian Shrimp Kabobs utilizes pineapple chunks, cilantro and a sauce made with ketchup, soy sauce, pineapple juice, ginger and garlic that really packs a sweet-and-tangy punch!