Gossip Grill: Father's Day Favorites v. 2

Father’s Day is a few short days away, and you might be stressing over what to get that father figure in your life. Browse through any gift guide and you’ll see the same things…a pair of shorts, a bluetooth speaker, some sunglasses, etc. While those are all nice gifts, we have a great way you can show dad your appreciation – a meal made on the grill! You just can’t go wrong when you present dad with an irresistible meal that he didn’t have to make (or clean up)! Last year, we shared our Father’s Day Favorites post, which featured a cocktail, a dip, a main course (ribs), a side (baked potato), and a dessert (strawberry pie). Feel free to refer back to it for some excellent ideas! If you’re looking to switch it up this year, check out the updated version 2 below. Mix, match, edit, delete – just be sure to check out both guides to see which options fit your dad the best!

A Classic Drink for a Timeless Fella – Ranch Water

A summertime cocktail that’s both refreshing and tasty – Ranch Water! Try making a pitcher of it to serve a crowd.

Ingredients

2 oz blanco tequila
1 oz fresh lime juice (about 1 lime)
4–6 oz chilled sparkling mineral water (traditionally Topo Chico)
Ice
Lime wedge (optional)

Instructions

Fill a tall glass with ice.
Add the tequila and fresh lime juice.
Top with sparkling mineral water.
Stir gently and garnish with a lime wedge if desired.

Easy Ratio

2 parts tequila : 1 part lime juice : 4–6 parts sparkling water

Variations

Spicy: Add a few slices of jalapeño.
Paloma-style: Replace some sparkling water with grapefruit soda.
Skinny Ranch Water: Use extra sparkling water and a little less tequila.
Salted Rim: Rim the glass with coarse salt for a margarita-like touch.

Tip: Use freshly squeezed lime juice—it’s the key ingredient that makes Ranch Water taste bright and refreshing. Serve very cold.

Chips + Dip = Dad’s Favorite Combo

French Onion Dip with potato chips is always an irresistible combo (especially if they’re ridged chips)!

Chicken Wings for the Win

Whether you make them on a charcoal or gas grill, dad’s going to love ’em!

Ingredients

2–3 pounds chicken wings
1–2 tablespoons oil
Your favorite dry rub or seasoning
BBQ sauce (optional)

Prep the Wings

Pat the wings very dry with paper towels.
Toss with a little oil and seasoning.
Let them sit for 15–30 minutes while the grill heats.

Set Up the Grill

Gas grill: One side medium-high, the other side low or off.
Charcoal grill: Coals on one side, leaving the other side indirect.

Aim for a grill temperature of 350–400°F.

Cooking Method

Place wings on the indirect heat side.
Close the lid and cook for 20–25 minutes, turning every 5–10 minutes.
Move wings to the direct heat side.
Grill another 5–10 minutes, turning frequently, until the skin is crisp and lightly charred.

Internal Temperature

Safe temperature is 165°F, but wings are often even better at 175–190°F, which helps render the fat and makes the meat more tender.

If Using BBQ Sauce

Cook wings almost completely before saucing.
Brush on sauce during the last 2–3 minutes.
Turn frequently to prevent burning.

Flavor Ideas

Buffalo seasoning + blue cheese dip
Lemon pepper
Garlic Parmesan
Honey BBQ
Cajun
Korean-style (gochujang, soy sauce, honey, garlic)

Tips for Extra-Crispy Wings

Pat wings very dry before seasoning.
Leave the wings uncovered in the refrigerator for a few hours before grilling to dry the skin.
Avoid moving them too much during the final crisping stage.
Finish over direct heat, but watch carefully to prevent flare-ups.

Vegetarian Option: Grilled Portobello Mushroom Burgers

If dad doesn’t eat meat, you can still fire up the grill and make a masterpiece!

Ingredients (4 Burgers)

4 large portobello mushroom caps, stems removed
3 tablespoons olive oil
2 tablespoons balsamic vinegar
2 cloves garlic, minced
1 teaspoon soy sauce or Worcestershire sauce (vegetarian version if needed)
1 teaspoon Italian seasoning
Salt and pepper to taste

For Serving

4 hamburger buns, toasted
Lettuce
Tomato slices
Red onion
Avocado
Provolone, Swiss, or mozzarella cheese (optional)
Aioli, garlic mayo, pesto, or your favorite burger sauce

Instructions

1. Prepare the Mushrooms

Gently wipe the mushrooms clean with a damp paper towel. Remove the stems and, if desired, scrape out some of the dark gills with a spoon for a cleaner presentation.

2. Make the Marinade

Whisk together:

Olive oil
Balsamic vinegar
Garlic
Soy sauce
Italian seasoning
Salt and pepper

Brush or toss the mushrooms with the marinade and let them sit for 15–30 minutes.

3. Grill

Preheat the grill to medium-high (about 375–425°F).

Place the mushrooms gill-side up first and grill for:

4–5 minutes per side

They should be tender and juicy with nice grill marks.

4. Add Cheese (Optional)

During the last minute of cooking, place a slice of cheese on each mushroom and close the grill lid until melted.

5. Assemble

Toast the buns and layer:

Sauce
Lettuce
Portobello mushroom
Tomato
Onion
Avocado

Grilled Corn on the Cob – 2 Ways!

Save this recipe to use all summer long! This version is smoky, buttery, a little tangy, and feels way more “Father’s Day cookout special” than basic corn.

Ingredients (6 ears)

6 ears fresh corn, husks removed
4–6 tablespoons butter (softened)
1 tablespoon olive oil
1 teaspoon garlic powder (or 2 cloves fresh garlic, minced)
1 teaspoon smoked paprika
½ teaspoon chili powder (optional heat)
½ teaspoon salt
¼ teaspoon black pepper
Juice of 1 lime

Optional “street corn” toppings

Crumbled cotija or feta cheese
Mayonnaise or Mexican crema
Fresh cilantro, chopped
Extra lime wedges

Step 1: Prep the Corn

Remove husks and silk completely.
Soak corn in cold water for 10–15 minutes (helps keep it juicy and prevents burning).
Pat dry lightly before grilling.

Step 2: Grill the Corn

Heat grill to medium-high (375–425°F).
Place corn directly on grill grates.
Cook 10–15 minutes total, turning every few minutes.
You want char marks + slight blistering, not total charring.

Step 3: Make the “Special” Butter

Mix together:

Butter
Olive oil
Garlic
Smoked paprika
Chili powder
Salt + pepper
Lime juice

Step 4: Finish the Corn

While corn is hot, brush generously with the butter mixture.
Squeeze a little extra lime over the top.

Optional upgrade (elote style)

Spread a thin layer of mayo or crema
Roll in crumbled cotija/feta
Sprinkle cilantro and extra chili powder

Flavor Variations

1. Parmesan Garlic Corn

Butter + garlic + Parmesan + parsley

2. Honey Chili Lime Corn

Add 1–2 tsp honey to butter mix for sweet heat

3. Cajun Butter Corn

Replace spices with Cajun seasoning + extra smoked paprika

4. Herb Garden Butter Corn

Butter + chives + parsley + basil + lemon zest

We All Scream for Ice Cream (Sandwiches)

They’re easier to make than you think!

What You’ll Need

Base

12 cookies (store-bought or homemade)
- Chocolate chip, brownie cookies, or sugar cookies work best
1 pint to 1 quart ice cream (slightly softened)

Optional coatings

Mini chocolate chips
Sprinkles
Crushed Oreos
Chopped nuts
Mini M&Ms

Step-by-Step

1. Soften the ice cream

Let ice cream sit at room temp for 5–10 minutes so it’s spreadable (not melted).

2. Prep cookies

Use cookies that are fully cooled
Match them in pairs of similar size

3. Assemble

Scoop 2–3 tablespoons of ice cream onto the flat side of one cookie
Gently press a second cookie on top
Press just enough for ice cream to spread to edges

4. Add coatings (optional but fun)

Roll edges in mini chocolate chips, sprinkles, or crushed cookies
Work quickly so ice cream doesn’t melt

5. Freeze to set

Wrap each sandwich in parchment or plastic wrap
Freeze for at least 2–4 hours (overnight is best for clean bites)

Dad’s going to love his homemade meal – and we think you’ll have fun making it!

XOXO,

Gossip Grill