The nation’s first Father’s Day was celebrated on June 19, 1910, in the state of Washington. Sonora Smart Dodd, of Spokane, Washington, proposed the idea of a Father’s Day, inspired by a Mother’s Day sermon and her admiration for her father, who was a Civil War veteran and widower. As a single parent she felt her father was to be honored for his role as great parent too.

It took over half a century for this to become a national holiday. History tell us that the delay of acceptance of a day set aside to honor father’s had opposition as attention with sentimental cards and flowers like that of mother’s day did not seem appropriate for men. In 1911-1924 efforts to establish a national Father’s Day begin, with various individuals and organizations promoting the idea. President Calvin Coolidge expresses his support for a national Father’s Day in 1924. In 1966 President Lyndon B. Johnson signed an executive order declaring the third Sunday in June as Father’s Day. In 1972 Congress made Father’s Day a national holiday by presidential resolution, officially establishing it as the third Sunday in June. Thus, our National Father’s Day will occur on Sunday, June 15, 2025.

How can we celebrate Father’s Day? Might I suggest some culinary gifts. Wisdom says if he has a new cooking tool… he will cook more in the future! Perhaps you need to examine the status of your outdoor cooking equipment: grill, grilling accessories, or re-stock wood chips or cedar plank for smoking, does he need a new “manly” apron, grilling cookbook, (recipes for marinades and big bags for marinating), or other outside dining supplies. As Summer approaches it is great time to enjoy grilling so by all means you want to encourage the chef!

Here are three of my favorite grilling recipes. “Happy Father’s Day!”

Salmon Grilled on a Cedar Plank  Serves 4

Salmon Grilled on a Cedar Plank

Soak plank: 1 hr.

Prep: 4 mins

Grill:  15 to 20 mins. (Until 145 degrees internal temperature )

Cedar grilling planks

Butter-flavored cooking spray

½ teaspoon garlic salt

Fresh cracked black pepper to taste

1 ½ pounds salmon fillet (skin on) (You may use other types of 1- inch thick fish fillets)

Honey (optional)

Step 1:  Soak plank in enough water to cover for at least 1 hour before grilling; drain.

Step 2: For gas grill, preheat grill. Reduce heat to medium. Adjust heat for indirect cooking. Place plank on grill rack over heat for 3 minutes or until smoking and crackling. Place salmon skin side down on plank. Spray each fish filet with butter flavored cooking spray  and sprinkle salmon with garlic salt and fresh cracked black pepper. Place plank on grill rack. Cover and grill for 15 to 20 minutes or until fish begins to flake easily when tested with a fork and has reached 145 degree internal temperature. For a charcoal grill, arrange medium-hot coals around edge of grill. Place fish on plank and place in center of grill rack. Cover and grill for 20 to 24 minutes or until fish begins to flake easily when tested with a fork and has reached 145 degree internal temperature.

Step 3: To serve, drizzle with honey, if desired.

Pork Tenderloin on the Grill

Pork Tenderloin on the Grill

The secret to achieving juicy, perfectly-grilled pork tenderloin is two zone grilling. That means that once your grill is nice and hot you’ll scoot the hot coals over to one side of the grill if using a charcoal grill, or turn half the burners to low if using a gas grill, to create a direct heat side and indirect heat side. First, sear the outsides of the pork tenderloin on the direct heat side of the grill then move it to the indirect heat side of the grill to finish cooking through. Follow these steps for success!

Step 1: Prepare the Pork Tenderloin

Start by trimming a 1-1/2lb pork tenderloin of any silver skin or membranes then brush it all over with extra virgin olive oil or vegetable oil and sprinkle on your desired seasonings. I typically go with my homemade seasoned salt which contains garlic and onion powders, salt, and paprika, plus pepper, though you can use whatever seasonings you like.

Step 2: Prepare the Grill

Make sure your grill is screaming hot before cooking. I heat mine to between 450 and 500 degrees before creating the two heat zones. If you’re using a gas grill, that’s all burners blazing! This could take up to 10 minutes. Keep the lid closed. This is soooo important! Keep the grill lid closed between flipping the pork tenderloin. The indirect heat side of the grill relies on the direct heat side to create an oven-like atmosphere inside the grill. If the lid stays open, you’ll lose all your heat.

Step 3: Prepare the Two Zones

Once the grill is hot, scoot the charcoal over to one side of the grill if using a charcoal grill. If using a gas grill, turn half or one third of the burners (depending on how many burners you’ve got) to low.

Step 4: Grill the Pork Tenderloin

Place the pork tenderloin on the direct heat side of the grill then grill for 1-1/2 minutes on all four sides (envision the pork tenderloin as being rectangular and not circular) keeping the lid closed between turning. Move the tenderloin to the indirect heat side of the grill then grill for 4 minutes on each of the 2 larger sides (you will sear on 4 sides in step 1 above, but 2 sides will end up being fatter/flatter) or until an instant read thermometer or meat thermometer inserted into the thickest part of the tenderloin reads 145 degrees as read by a digital thermometer. Again, keep the lid closed between flipping.

How Long Does it Take to Grill the Pork Tenderloin?

Between the searing step which takes 6 minutes total (1-1/2 minutes on each of the four sides), and the indirect cooking step which takes 8 minutes (4 minutes on each of the larger two sides), you should have perfectly grilled pork tenderloin in 14 minutes! At 145 degrees F internal temperature the meat is cooked and it will be slightly pink. Do not overcook it will be dry!

Step 5: Let the Pork Tenderloin Rest

Remove the pork tenderloin from the grill then place it on a platter or cutting board (something with a lip to catch any juices that naturally seep out) and let it rest for at least 10 minutes before slicing. I usually use that time to grill sliced zucchini, asparagus, or corn on the cob. Thanks to the grill — dinner’s done! I call dish duty! I like to slice the grilled pork into 1/2″ thick slices and truly they’re fork-tender. If we’re making pork sandwiches, I’ll slice the tenderloin into really thin slices then pile them onto buns. Either way, you can’t go wrong with this recipe — try it once, and you’ll make it again, and again, and again!

Storage Tips

Store any leftover pork tenderloin in an airtight container or wrapped in foil in the fridge for 3-4 days. It is truly delicious cold, and so I usually eat the slices right out of the refrigerator. Otherwise you can reheat in the Air Fryer or microwave. Chop leftover grilled pork tenderloin then add to Fried Rice, a Salad, Quesadillas, or even enchiladas. It can really replace chicken as a protein in most any meal. However you serve it, I hope you LOVE this easy, delicious, economical, fool-proof grilled pork tenderloin recipe! Enjoy!

Nutrition Facts Per Serving:  280 calories; total fat 11g; saturated fat 2g; polyunsaturated fat 4g; monounsaturated fat 4g; cholesterol 94mg; sodium 365mg; potassium 852mg; carbohydrates 10g; fiber 0g; sugar 9g; protein 34g; trans fatty acid 0g; vitamin a 116IU; vitamin c 0mg; thiamin 0mg; riboflavin 1mg; niacin equivalents 13mg; vitamin b6 1mg; folate 43mcg; vitamin b12 5mcg; calcium 26mg; iron 2mg.

Spicy Chipotle Grilled Vegetables Serves 6

Spicy Chipotle Grilled Vegetables

2 cloves garlic, finely chopped

1 tablespoon olive or vegetable oil

1 teaspoon salt

2 medium zucchini, halved lengthwise, cut into 1-inch slices (about 2 cups)

1 small red bell pepper, cut into 1-2 inch pieces (about 3/4 cup)

1 lb. fresh asparagus spears, cut into half  (about 3 1/2 cups)

Sliced yellow squash, cut in half length and again in slices ( about 2 cups)

2 large onions sliced. ½ thick

2 canned chipotle chiles in adobo sauce, seeds removed, finely chopped (freeze remaining contents for later)

1 tablespoon grated orange peel

½ cup orange juice

Directions:

1. Cut and slice all your vegetables.

2. Heat gas or charcoal grill. In large resealable food-storage plastic bag, place garlic, oil, salt, zucchini, bell pepper, asparagus, yellow squash and onions; seal bag and toss to coat. Place vegetables in grill basket (grill “wok”).

3. Place grill basket on grill over medium heat. Cover grill; cook 15 to 20 minutes, stirring occasionally, until vegetables are crisp-tender.

4. Meanwhile, in small bowl, stir together chile, orange peel and orange juice; set aside.

5. In large bowl, toss cooked vegetables with orange juice mixture. Serve warm.

Sources for this article NC Extension Food and Nutrition educational program. For more information about the Foods and Nutrition please contact Louise L. Hinsley, Extension Agent, Family Consumer Science at the Beaufort County Center of N.C. Cooperative Extension, 155 Airport Road, Washington, 252-946-0111.