Whiskey Glazed Flat Iron Steaks and Grilled Potatoes For Father’s Day

The Perfect Father’s Day Dinner! The flat iron steak is the second most tender cut of beef, after the petite filet mignon. A true flat iron is cut horizontally just above and below that tough muscle (rather than vertically through it) so the muscle can be discarded and all that is left is very flavorful and tender beef.



  • 1/2 cup whiskey, such as Jack Daniels
  • 1 tablespoon brown sugar
  • Kosher salt and freshly ground black pepper 
  • 1/4 cup olive oil
  • 4 cloves garlic, smashed
  • Four 8-ounce flat iron steaks or filet mignon steaks
  • 1 1/2 pounds Yukon gold potatoes
  • 2 tablespoons chopped fresh chives
  • 1 teaspoon white wine vinegar


Preheat a grill on medium-high heat. Whisk together the whiskey, brown sugar, 1 1/2 teaspoons salt and 1 teaspoon pepper until the sugar and salt are dissolved. Stir in 2 tablespoons of the oil and the garlic. Add the steaks, turn a few times to coat with the marinade and let stand at room temperature for 20 minutes.

Meanwhile, quarter each potato lengthwise to form wedges and put in a medium pot. Cover with cold water to cover by 1-inch and add salt until the water tastes like sea water. Bring to a boil over medium-high heat, reduce the heat to medium and simmer until tender (but not falling apart), about 15 minutes. Drain well. Toss with 1 tablespoon olive oil. For full directions visit: Food Network

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It wouldn’t feel like Father’s Day in our house without the traditional outdoor family BBQ. So I searched high and low for the most irresistible, mouthwatering ribs and beans recipe that I could find and without a doubt the BBQ Pit Boys knocked it out of the park! It’s all about placement and allowing the juices from the flavorful ribs to be used to their full potential. YUM!




Pinto beans 2 Pound, soaked and boiled
Brown sugar 2⁄3 Cup (10.67 tbs)
Onion 1 , chopped
Garlic cloves 6 , minced
Salt To Taste
Brown mustard 4 Tablespoon
Smoked bacon 1 Pound
Kansas city style sauce 2 Cup (32 tbs)
Grated sharp cheddar cheese 1 Cup (16 tbs)


Spare rib rack 4 Pound, fat trimmed, back membrane scored
Rub 4 Tablespoon
Barbecue sauce 1⁄2 Cup (8 tbs)



1. Preheat grill.


2. Place a baking pan onto coals on the grill, add beans, brown sugar, onion, garlic, salt, brown mustard, smoked bacon and sauce, mix well. Cover with foil, make some holes, allow to cook.
3. Rub both sides of the meat with the rub, place rack over the coals in grill, allow to heat for about 20 minutes, place some hickory woods.
4. Place the rib onto rack over the pan with beans, allow to cook at 275F for 4 to 5 hours. When halfway through, rotate the pan as well as the rib rack. Add more charcoal, if required.
5. Brush the rib rack with barbecue sauce, cover with foil and place it back onto the grill, allow to bake for another 1 1/2 hours. For the full recipe visit: bbqpitboys.com

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The History of Father’s Day

There are a range of events, which may have inspired the idea of Father’s Day. One of these was the start of the Mother’s Day tradition in the first decade of the 20th century. Another was a memorial service held in 1908 for a large group of men, many of them fathers, who were killed in a mining accident in Monongah, West Virginia in December 1907.

A woman named Sonora Smart Dodd was an influential figure in the establishment of Father’s Day. Her father raised six children by himself after the death of their mother. This was uncommon at that time, as many widowers placed their children in the care of others or quickly married again.

Sonora was inspired by the work of Anna Jarvis, who had pushed for Mother’s Day celebrations. Sonora felt that her father deserved recognition for what he had done. The first time Father’s Day was held in June was in 1910. Father’s Day was officially recognized as a holiday in 1972 by President Nixon. Source; wikipedia

Sanora Dodd


Bacon and Beer Cheese Stuffed Brussels Sprouts

I’m one of those weird people that has always liked brussels sprouts, I guess it’s because they were drenched in butter at my house. But if you happen to be one of the millions who don’t care for the green veggie that resembles a baby cabbage you might change your mind once you’ve tasted these delicious little morsels. It’s not surprising that bacon, beer and cheese make this dish stand out! 



  • 1 lbs Brussels sprouts
  • 4 wt oz (about 1¾ cups)sharp cheddar cheese, shredded
  • 1 Tbsp cornstarch
  • 3 Tbsp sour cream
  • ¼ cup IPA beer
  • ½ tsp garlic powder
  • ½ tsp Kosher salt
  • 4 strips bacon, cooked and chopped
  • ½ cup italian bread crumbs


  1. Preheat the oven to 400.
  2. In a food processor or blender, add the cheese, cornstarch, beer, sour cream, garlic powder, and salt. Process until well blended (about 4 minutes). Stir in the chopped bacon and set aside.
  3. In a pot of lightly salted boiling water cook the Brussels sprouts for 2 minutes. Remove and immediately plunge into ice cold water.
  4. Cut the Brussels sprouts in half through the stem.
  5. Using a melon baller or paring knife, remove the middle of the sprout.
  6. Add the sprouts, hole side up, to a baking sheet.
  7. Fill the holes with beer cheese sauce.

For the full recipe visit Community Table: Click here

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Seared Rainbow Trout with Hazelnuts and Wax Beans

Super Simple and Delicious! Fresh trout with tasty wax beans and a delightful Hazelnut crunch. Mouthwatering goodness!


Bake the trout whole in a 350F oven for 10 – 12 minutes. Finely dice the shallot and sweat in butter. Boil the wax beans in plenty of boiling salted water. Drain and add to the shallot. Toss in the toasted hazelnuts and cream. Bring to a boil until the cream coats the beans. Season to taste and serve with the trout. View recipe source @ Canadian Aquaculture: Click here

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Mexican Corn Cakes with Jalapeno & Lime

Instead of frozen corn, fresh is nice in the summertime.

To keep things on the lighter side, use a cup of reduced fat Mexican cheese blend , but cheddar or Monterey Jack are great choices also. Increase the cheese if you’re in the mood.

mexican corn cakes


  • 16-ounces of frozen corn (about 3 cups). Fresh corn is best.
  • 4 scallions
  • All or part of one jalapeno pepper, minced
  • 1-2 limes
  • 2 large eggs
  • 1/4 cup milk
  • 1 cup shredded Mexican cheese blend, cheddar or Monterey Jack
  • 1 cup self rising flour
  • Oil for cooking
  • Salt to taste


Dice the dark green and light green parts of the scallions and put them in a large microwave safe bowl along with the corn and the minced jalapeno pepper. Microwave the mixture for 3-4 minutes, stirring once or twice to promote even cooking. Let the mixture cool slightly and then stir in the milk, cheese, self rising flour, salt and eggs. Mix to combine. Heat a large fry pan on the stove with oil. With a large spoon, drop the batter onto the hot pan. Fry until both sides are golden brown and the centers are cooked. Serve with a good squeeze of lime, extra lime wedges, sour cream and any of the suggestions.


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