4 minute read
Dad’s Day to Cook
BY JIM MATHIS
When I was growing up, Mom ruled the kitchen, but when it was time to cook outside, Dad took over. Whether he was grilling burgers at home or cooking breakfast over a campfire, Dad showed me how to roll up my sleeves and get to work over an open flame. While I learned a lot of my cooking skills from Mom, Dad was the person who taught me how to grill.
Perhaps there is a genetic connection beyond my father, too. My grandfather on my mother’s side was a barbeque guy. I remember going to his house in the Highland Park neighborhood in Des Moines for a Sunday afternoon dinner of barbequed ribs. And this wasn’t just a summer delicacy; he had a wood-fired barbeque in the basement of their old house. I was young enough at the time that I didn’t question the safety issues of an indoor barbeque, but looking back, it’s a small miracle that we didn’t all die of carbon monoxide poisoning. Despite the safety issues, the smoked pork he would produce was legendary. Only a grandfather would put the health and safety of his family in jeopardy to produce those succulent ribs.
But it was my own father who showed me how to light a charcoal grill and start a campfire. He spent the last several years of his life in a condo where he could only use gas or electric grills, but he still loved to cook a steak in the great outdoors. And he passed that passion on to me.
On Mother’s Day, it is traditional to pamper your mom; serve her breakfast in bed and treat her to a dinner out. But for Father’s Day, I think most dads want a big, juicy steak. And he wants to cook it himself. Mom and the kids can be in charge of salads, side dishes and desserts. Dad will cook the meat.
Your dad (or husband) may be different than me, so feel free to adjust the menu as needed, but here’s what I would want for Father’s Day. Let’s start with the beef. This is not the day to worry about dad’s health; give him a steak that is a little bigger than he
needs. I’m thinking a 16-ounce, dry-aged Angus ribeye sounds like a good place to start. If you want something smaller for yourself, ask the butcher for a filet that is about the same thickness. Even though they are different cuts, they will cook in about the same time.
I like to season my beef a little. Simple salt and pepper is good, but in my mind, a little bolder is better. You could try a Montreal style seasoning which you can buy from the butcher or the grocery store or mix a little of your own spices to kick it up a little bit more, after all it is Father’s Day and he deserves it. Here’s a simple steak rub that I like.
Steak Rub:
1 1/2 tablespoons Kosher salt 1 1/2 tablespoons brown sugar 1 tablespoon fresh cracked black pepper 1/2 teaspoon smoked paprika 1/2 teaspoon garlic powder 1/4 teaspoon cayenne
Mix it up and rub it on both sides of the steaks. This is enough for about four steaks. The sugar will help make a nice crust when the steaks are fired, the pepper, paprika and cayenne will give it a nice little kick.
About an hour before dinner time, dust off a lawn chair, turn on the garage radio and crank up his favorite music or tune in to a baseball game (or a ºß race if he is so inclined). Then with a couple of cold beers or gin and tonics in hand, send Dad out to light the grill. This is his time to relax. The dog may want to play fetch or the kids may want to play tag, but make sure he has time to make a good fire, sit and reflect, just the way his father and his father’s father did. And make sure his son has a chance to learn from the Master. It is his day. Let him cook.
Do yourself a favor, eat something good today.
Just like his father, Jim has made his career in advertising. And like his father, he loves to obsess over grilled meats.
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