Fathers Day Grill Recipes for Dad.

BBQ Ribs, Grilled Asparagus and Grilled Baked Potatoes couldn't be easier on the Barbeque Grill. Get out the smiles and let Dad be in his element grilling up his favorites.

What's Hot In The Cooks Cozy Kitchen

Issue #006 -- Father Day Grill Recipes

In This Issue...

Fathers Day Grill Recipes for ear to ear grins all around for Dad and Friends and Family.

Finger Linkin' BBQ Ribs with Salsa, Grilled Asparagus marinated in a Olive Oil Dressing, Grilled Baked Potatoes smothered in creamy Onion Butter Sauce.. to end your BBQ feast, how about some Chocolate Brownies and Ice Cream... YUM!


1/2 cup jalapeno Chile Pepper minced

4 pounds Pork Back Ribs (approx. 4 slabs)

1 cup soy sauce

4 cups salsa mild or HOT

8 cloves fresh garlic, minced

cup honey

Simmer ribs in a large covered pot of water for about an hour. Remove and place on a large baking sheet.

In bowl combine salsa,soy sauce,garlic,honey and Jalepeno pepper. Mix well and pour over ribs.

Marinade at room temp. from one hour up to two days refrigerated. 

Grill over MEDIUM - LOW heat on bbq for 10-15 minutes, brushing with remaining marinade

You can make these as mild or as HOT as you like depending on the heat level of the salsa.

So get out there and start barbecuing. Serves 8


2 bunches fresh Asparagus

1/4 cup Extra Virgin Italian Olive Oil

4 cloves fresh garlic, minced

1 teaspoon Italian Seasoning

2 heaping tablespoons Parmesan Cheese

kosher salt

fresh ground peppercorns

Wash and prepare fresh Asparagus. Snap off ends and discard. Pat dry with paper towel and set aside in shallow oblong baking dish or bowl.

Whisk together in small bowl, Italian Olive Oil, minced garlic cloves, Italian Seasoning, Parmesan Cheese, salt and pepper to taste.

Pour Olive Oil marinade over Asparagus and cover with lid or plastic wrap and let sit up to 1 hour in fridge.

Remove Asparagus from fridge, remove from baking dish and place on barbeque grill. Cooking Tip: Place on grill sideways or in enclosed grill basket. You don't want to loose any of those delicious green bites of flavor!

Grill for about 10 minutes turning occasionally on medium heat. Remove from barbeque grill and serve. Sprinkle with more Parmesan Cheese if desired. Serves 6-8.


8 medium - large baking potatoes

1/2 cup salted butter

1 bunch of green onions

4 cloves fresh garlic, minced

kosher salt

fresh ground peppercorns

sour cream

bacon bits

Wash and prepare potatoes. Pat dry with paper towel. Using sharp knife, slice each potato from tip to tip not quite cutting through. Set aside.

In medium size mixing bowl, combine butter, green onions, fresh garlic, salt and pepper to taste. Mix until well combined.

Place sliced potatoes on individual pieces of tin foil about 8 inches in width. Divide butter garlic mix into 4 portions and spread on potatoes making sure you get some down in between the sliced potatoes.

Wrap Potatoes in tin foil and place on barbeque grill. Bake on grill for about 30 - 45 minutes on medium heat.

Remove from grill and serve with sour cream and top with bacon bits if desired. Serves 8.


8 Brownies warmed in Individual serving dishes

Top with:

1 scoop of each: Vanilla Ice Cream, Chocolate Ice Cream, Strawberry Ice Cream

(use your imagination and choose a flavor of your choice, Butter Pecan is another great pick!)

4 Bananas - Quartered or Sliced

1-2 cups Fresh or Frozen Strawberries

1/4 cup of each - Fudge Sauce and Caramel Sauce (heated)

1 pint Whipping Cream (whipped)

4 ounces Belgian Chocolate - shaved

1/2 cup English Toffee Bits or Almond Roca pieces

Sliced Almonds or Nuts of your choice

Pretty much anything goes with the toppings for this Brownie Recipe, with a bit of imagination a creativity you will rock with this one!

I like to use individual serving dishes and this is how I put together this favorite.

In the bottom of each dish, pour a half of the heated fudge sauce and caramel sauce.

Place Brownies in each of the dishes on top of the sauces.

Place Bananas and Strawberries around the Brownies.

With a scoop of each of the Vanilla Ice Cream, Chocolate Ice Cream and Strawberry Ice Cream, put on top and around the Brownies.

Pour the rest of the heated Fudge Sauce and Caramel Sauce over the Ice Cream in each of the dishes.

With your whipped cream, dollop spoonfuls into each of the dishes over the sauces, ice cream and brownies.

Sprinkle with shaved Belgian Chocolate, Toffee Bits or Almond Roca Pieces and sliced Almonds or Nuts of your choice.

Cooking Tip:
Place English Toffee or Almond Roca into a small plastic re-sealable bag. Squeeze air out and seal. Gently tap the bag a few times with the bottom of a glass jar a few times and you will have yourself some great little pieces to garnish!

Makes 8 servings.

Grab a very large spoon and ENJOY!!!

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