Beef up your Father’s Day


By Lynn Michelle

Chef Lynn Michelle is a personal chef located on Hilton Head Island who serves the entire Lowcountry. Whether it’s preparing healthy, gourmet, family-style meals or expertly creating elaborate dinner parties, Chef Lynn and her team do it all — planning, shopping, cooking and cleaning up. Cheflynnmichelle.com

There’s nothing better than a backyard barbecue – and there’s no better time to kick off the summer barbecue season than on Father’s Day. As a day dedicated to honoring and celebrating the dads in your life, Father’s Day is one of those holidays that is a special mix of family, fun – and, of course, food. It’s also the perfect time to give dads the day off from their role as the traditional grill master at the family barbecue – and treat them to a truly special meal.

This summer feels like the perfect time to fire up the celebrations, and perhaps there is no better way to fire things up this Father’s Day than by firing up something truly spectacular on the grill. So while your Father’s Day barbecue can still serve up some of the usual burgers and hot dogs, this year consider adding in one of the top cuts of meat to honor, celebrate (and delight) the top dads in your life.

When it comes to the perfect special-occasion meal to prepare on the grill for this year’s special Father’s Day celebration, my choice is the deliciously tender beef tenderloin. With its mild buttery flavor, beef tenderloin on the grill can be a true treat for the dads at your barbecue – perfectly seasoned so that the grill produces a delicious, nicely browned exterior crust, while the inside of the steak remains juicy. Since this cut of meat has no bones or fat, it is perfect for the grill – and as one of the leanest meats, it often has fewer calories, less fat and more protein than some other options.

While there are a number of ways to cook beef tenderloin (including searing it on the stove and then finishing it in the oven), grilling beef tenderloin is one of my favorite ways to prepare this standout cut of meat. To further take a typical “meat and potatoes” favorite meal to the next level for this special day, pair your grilled savory beef tenderloin with my special “loaded potatoes” and broccoli side dishes. The best part? All are not only incredibly delicious, but are easy to make – and will enable the day’s honorees, and everyone at the barbecue, to truly relax and enjoy time together.

So this Father’s Day, go beyond the burgers and give the men in your life a truly memorable meal that you know they’ll love. Help celebrate this special day, and the kick off of summer with memories to last a lifetime.

The East Coast Chef:

Father’s Day beef tenderloin


Whole beef tenderloin, trimmed out
Salt, to season
Black pepper, to season
Garlic powder, to season

DIRECTIONS [1] Cut the tri-tip beef tenderloin apart from the entire rest of beef tenderloin. They cook differently. The tri-tip is three muscles coming together that take a little bit more time to cook, due to the thickness of the tenderloin roast. [2] Season both pieces of tenderloin, as desired. Set aside for 1-2 hours in the refrigerator. I don’t encourage meat to sit out in room temperature. [3] Heat the grill to 375 degrees. [4] Use a meat thermometer. The center of the tenderloin should read 125 degrees for rare, 135 for medium-rare, 145 for medium and 155 for medium-well. The thicker and middle part will be rarer, the tail end being more medium and medium-well. [5] Let sit for 15 minutes before slicing.

Loaded baked potatoes


Rustic potatoes
Chives, chopped fine
Sour cream Shredded cheese Bacon, cooked crisp and crumbled
Scallions (green onions) chopped into slices using the green end and saving the white end
Butter, Salt and Pepper

DIRECTIONS [1] Heat oven to 450 degrees. [2] Wash and soak potatoes for 20 minutes in saltwater. [3] Place wet potatoes onto a baking sheet and put in a hot oven for one hour (time will depend on type of oven). [4] When the potatoes are done, using gloves, press both ends of the potato towards the middle. It will create a nice potato pillow to top with your favorite toppings. [5] You also may place the filled potatoes back into the oven to melt the cheese for twice-baked potatoes and add butter and sour cream when out of the oven.

Golden beets


1 bunch beets

DIRECTIONS [1] Select a bunch or two of beets that are similar in size. [2] Cut the beet off just above the stem (about ½ inch) and wash the beets with the skin on. [3] Place the whole beets into a large pot and fill with water; Add 2 teaspoons salt to the water. [4] Put the large pot on the stove on high and let boil for 40 minutes — you may need to add more water at this time. [5] After 40 minutes, add more water and just let the beets simmer (around medium heat) until done. Should be able to poke through with a fork. [6] When done, let beets cool; the peel will come right off with your hands. Set aside. Chef’s note: The beets can be used cold to place on salads, cut up and warmed up with olive oil and/or butter and desired seasonings. Use this same method for red beets as well and remember that the beet coloring will stain. Red beet juice has been used as a color dye for many centuries.


If you don’t have the time or energy to cook and clean up on June 19, treat the old man (and yourself) to a hassle-free experience at one of these restaurants perfect for local dads.

Asian: Hinoki, Ruan Thai, Saigon Cafe, Stir Crazy, Thai Smile
Breakfast: Odd Birds, Sunrise Cafe
Barbecue: Big Jim’s, Bullies, Duke’s, One Hot Mama’s, Q on Bay
Burgers: Charbar, Chow Daddy’s, Harold’s, Red Fish
Great view: Boathouse, Dockside, ELA’S, Hudson’s, Quarterdeck, Salty Dog
Italian: Michael Anthony’s, Nunzio, Pomodori
Mexican: Java Burrito, Holy Tequila, Fiesta Fresh
Pizza: Giuseppi’s, Local Pie, Mama G’s, Mangiamo, Pizza Co.
Seafood: Alexander’s, Black Marlin, Charlie’s, Lulu Kitchen, Poseidon
Steaks: Frankie Bones, Jazz Corner, Old Bull Tavern, WiseGuys
Southern: A Lowcountry Backyard, Bad Biscuit, Blacksheep, Cahill’s, FARM, Nectar

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