Father’s Day is one of the biggest days of the year for back yard family get-together BBQ grilling. But how did it all start?
Believe it or not, Father’s day was not created by Hallmark. Scholars believe that the origin of Father’s Day can be traced in the ruins of ancient Babylon. They have recorded that a young boy called Elmesu carved a Father’s Day message on a card made out of clay wishing his Babylonian father good health and a long life. Though there is no record of what happened to Elmesu and his father but the tradition of celebrating Father’s Day remained in several countries all over the world.
A woman by the name of Sonora Smart Dodd is given dredit for the modern Father’s Day celebration, coming up with the idea while listening to a Mother’s Day sermon at church in 1909.
Sonora’s dad, William Smart, a veteran of the Civil War, was left a widower when his wife died while giving birth to their sixth child. He went on to raise the six children by himself on their small farm in Washington. To show her appreciation for all the hard work and love William gave to her and her siblings, Sonora thought there should be a day to pay homage to him and other dads like him. She initially suggested June 5th, the anniversary of her father’s death to be the designated day to celebrate Father’s Day, but due to some bad planning, the celebration in Spokane, Washington was deferred to the third Sunday in June.
Another version of the origination of Father’s Day comes from Fairmont, West Virginia, July 5, 1908. Grace Golden Clayton suggested to the minister of the local Methodist church that they hold services to celebrate fathers after a deadly mine explosion killed 361 men.
In 1924, President Coolidge offered his support for a national Father’s Day holiday. The National Father’s Day Committee was formed in New York City in 1926. A Joint Resolution of Congress recognized the Father’s day in 1956 and in 1966, Lyndon B. Johnson, through an executive order, designated the third Sunday in June as the official day to celebrate Father’s Day. However, it wasn’t until 1972, during the Nixon administration, that Father’s Day was officially recognized as a national holiday.
Here are a few recipies to try this Father’s Day.
Thai Grilled Chicken
Ingredients
Marinade:
- 2 cloves garlic
- pinch salt
- 2 teaspoons black peppercorns
- 2 tablespoons chopped coriander root, minced
- 2 tablespoons Thai fish sauce
- 1 cup canned coconut milk
- 3 pounds chicken breasts and/or legs, chopped into 10 to 12 pieces
Cooking Instructions
- Prepare the marinade using a large mortar and pestle or a small food processor. Combine the garlic, salt and pepper and pound or process to a smooth paste. Add the coriander root and pound or process to a paste. Transfer to a large bowl and stir in the fish sauce and coconut milk. Place the chicken pieces in marinade and turn to coat well. Let stand at room temperature for about 1 hour.
- Preheat a charcoal or gas-fired grill, then place the chicken 4 to 5 inches from the flame, bone side down. Once the bottom side is starting to brown, brush the pieces with some marinade, turn over and cook on the other side until golden brown and the juices run clear.
- Alternatively, the chicken can be cooked under a broiler. Preheat the broiler. Lightly oil a broiling pan, add the chicken pieces bone side up and place 4 to 6 inches from the broiler element. Cook for 8 to 10 minutes or until the chicken starts to brown. Turn pieces over and lightly brush with a little of the marinade. Broil for another 8 to 10 minutes or until the juices run clear.
- Transfer to a platter and serve with the dipping sauce and plenty of sticky rice.
Beer Marinated Ribs
Ingredients
- 2 racks pork spareribs, about 2 lb each
- 6 bottles of beer
- 3 garlic cloves, minced
- 1 medium onion, thinly sliced
- 2 bay leaves, 6 to 8 large sprigs fresh thyme, 6 to 8 large sprigs fresh sage (or 2 tablespoons seasoning salt)
- Coarse salt to taste
- 2 to 6 jalapeno peppers (according to taste) seeded and sliced
- 1 cup store-bought or homemade barbecue sauce
Cooking Instructions
- In a saucepan large enough to hold the ribs, combine all the ingredients except the ribs and barbecue sauce and bring to a boil. Immerse the ribs into the hot liquid, they should be completely covered. Bring back to a boil, lower the heat to a simmer and cook for 1 hour until the meat is tender.
- Turn off the heat and let the ribs cool in the cooking liquid. This can be done several hours before grilling. Refrigerate if necessary. Keep the ribs in liquid.
- When ready to serve, lightly oil the grate and preheat the grill to hot.
- Remove the ribs from the cooking liquid and pat dry. Brush both sides with BBQ sauce and place the ribs meat side down on the grill. Cook for 5 to 6 minutes, basting with barbecue sauce, until golden and crisp. Turn on the other side and cook for another 6 minutes until nicely brown.
- Remove from the grill and serve immediately with extra barbecue sauce on the side.
Seasoned Sirloin Kabobs
Ingredients
- 1/4 cup soy sauce
- 3 tablespoons light brown sugar
- 3 tablespoons distilled white vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon garlic pepper seasoning
- 4 fluid ounces lemon-lime flavored carbonated beverage
- 2 pounds beef sirloin steak, cut into 1-1/2 inch cubes
- 2 green bell peppers, cut into 2 inch pieces
- skewers
- 1/2 pound fresh mushrooms, stems removed
- 1 pint cherry tomatoes
- 1 fresh pineapple – peeled, cored and cubed
Cooking Instructions
- In a medium bowl, mix soy sauce, light brown sugar, distilled white vinegar, garlic powder, seasoned salt, garlic pepper seasoning, and lemon-lime flavored carbonated beverage. Reserve about 1/2 cup of this marinade for basting. Place steak in a large resealable plastic bag. Cover with the remaining marinade, and seal. Refrigerate for 8 hours, or overnight.
- Bring a saucepan of water to a boil. Add green peppers, and cook for 1 minute, just to blanch. Drain, and set aside.
- Preheat grill for high heat. Thread steak, green peppers, mushrooms, tomatoes, and pineapple onto skewers in an alternating fashion. Discard marinade and the bag.
- Lightly oil the grill grate. Cook kabobs on the prepared grill for 10 minutes, or to desired doneness. Baste frequently with reserved marinade during the last 5 minutes of cooking.
Happy Father’s Day to all the Dads out there and have great cookout.
