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Itís Fathers Day weekend and while Mothers Day is one of the biggest restaurant days of the year, Fathers Day ranks as one of the highest BBQ/Grilling days of the year.

But surely youíre not going to make dear old Dad cook his own celebratory feast, are you?.

While he may be reluctant to give up the tongs and the grill once he sees the menu for this honorary dinner, chances are good he will gladly sit back and enjoy the day. Needless to say, Mom will have to be the organizing force here, but the kids will enjoy the concerted effort to please Dad and gain a better understanding of the many hours Dad has spent behind the pit.
Letís start with the menu: Bourbon Brown Sugar Grilled Steaks and Bacon Chili wrapped Shrimp, with  Mexi-Grilled Corn, BLT Salad. Sounds good, right? Be sure to read through the recipes and plan ahead for marinating times and supplies.

Bourbon Brown Sugar Steaks
Sirloin or Ribeyes work best.
1/4 c. bourbon
1/4 c. soy sauce
1/4 c. brown sugar
1/4 c. water
2 garlic cloves crushed
2-3 lbs. steak 1 inch thick

Whisk the bourbon, soy sauce, sugar and water together. Place steaks in a ziplock bag, pour marinade over steaks and refrigerate 4-6 hours but preferably overnight. Remove steaks from marinade and grill over hot coals for 7-8 minutes per side for medium rare. Add about 2 minutes per side for medium or until desired doneness.

Bacon Chili Wrapped Shrimp
1.5 lb. jumbo shrimp
1 medium onion finely chopped
2 jalapeno finely chopped
1c. olive oil
1 tsp. sugar
1/2 tsp cayenne pepper
1/2 tsp salt
1/2 tsp oregano
1 tsp garlic powder
3/4 lb. bacon

Mix in a bowl all ingredients except bacon and shrimp. Place shrimp in a ziplock bag with 1/2 of the marinade, set the rest of the marinade aside for grilling later. Place shrimp in refrigerator and marinate for at least 3 hours, turning over occasionally. Cut bacon in half and cook partially. Drain Shrimp of marinade and wrap each shrimp with bacon strips. Spray grill with oil and grill shrimp for 6 minutes on each side, basting with remaining marinade.

Mexi-Grilled Corn
6 corn on the cobs
2 T. mayonnaise
1/4 t. grated lime zest
2 t. fresh lime juice
3 T. grated aged cotija cheese
1/2 t. ancho chili powder
1/4 t. ground cumin
3 T. diced fresh cilantro leaves

Gently remove the outer layer of the corn husks without removing the inner layer or the silk. Rinse the cobs. Place corn on the rack and grill, turning occasionally, until the husks are lightly charred, about 12-15 minutes.
Meanwhile combine mayo, lime zest, and lime juice in a bowl. In separate bowl combine cheese, chili powder and cumin. Peel the husks and silk from corn and brush 1 tsp. of mayo mixture on each cob. Sprinkle 1/2 T. of cheese mixture on each cob and sprinkle fresh cilantro leaves across the top of each and serve.

BLT Salad
1/2 lb. bacon
3/4 c. mayonnaise
1/4 c. sour cream
1/2 packet Italian salad dressing mix
1 small head iceberg lettuce
2 large tomatoes seeded and chopped
2 c. croutons
1/4 lb Swiss Cheese cut into strips

Fry bacon, drain, crumble and set aside.
Mix together mayo, sour cream and dressing mix, set aside. Wash lettuce and tear into bite size pieces. Arrange lettuce on plate layering with tomatos, croutons, and swiss cheese. Now pour dressing over the top and serve.

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