How To: Host The Best Fancy Father’s Day Grill-Out Ever

Plus: A recipe for Bourbon Slush
38

Menu
Cheese and Grapes
Rosé + local beer + bourbon slush (recipe below)
Brined Barbecued Pork Loin
Senate’s Grilled Peach Salad (Click here for recipe)
Corn on the Cob
Grilled Bread
Strawberry Shortcakes with Whipped Cream

Day before: Pick up trimmed pork loin from Madeira Meats and brine overnight.

8 AM: Make coffee and a light breakfast. You’ll need your strength for shopping.

9 AM: Ace Hardware for tea lights, votive candles, or tiki fuel. Pick up paper napkins and plenty of charcoal.

10 AM: Pipkin’s (Blue Ash) for produce—corn, peaches, berries, etc.—and fresh shortcakes.

11 AM: Lobsta Bakes of Main (Newtown) for lobsters. (Ask Kevin to split them lengthwise for you and to pack the halves on plenty of crushed ice.)

Noon: Dutch’s for beer, rosé, cheese, nuts, and a well-earned sandwich. Hit UDF across the street for plenty of ice.

1 PM: Unpack and immediately mix slush ingredients. Ice beer and wine in coolers on the deck.

2 PM: Shuck corn, wash berries, divide grapes into small bunches, and make the salad dressing. (Pro tip: Soak corn in lightly salted water for at least an hour to prevent scorching.) If you have kids, put them to work. Locate platters, serving dishes, and utensils. Make sure all are clean and ready to go.

3 PM: Wipe down all deck furniture and fill tiki torches or lanterns. Stir the slush. Prep the shortcakes and berries; whip the cream—you want to assemble dessert just before serving.

4 PM: Light the charcoal and allow the grill to come to temperature. Set the table.

5 PM: Set out cheese, grapes, and nuts. Smack the hand of anyone who attempts to eat before guests arrive. Light candles and torches. Pour yourself a drink, but take it easy; you don’t want to be trashed before dinner.

6 PM: Grill the peaches, then lobster and corn. Press friends into service assembling the salad. Serve food family style, saving room for the shortcakes.

Recipe: Bourbon Slush
1. Mix
2 cups unsweetened black tea
5 cups water
2 cups Maker’s Mark
¼ cup sugar
12 oz. can lemonade concentrate
6 oz. can orange juice concentrate
2. Freeze.
3. Stir every 45 minutes. When slushy, top with ginger ale.

Facebook Comments