A COOKOUT FOR FATHER’S DAY!

Preheat grill to 350 to 400 degrees F (medium-high) heat. Cook bacon, in batches, in a large skillet over medium-high heat 8 to 10 minutes or until crisp; remove bacon, and drain on paper towels, reserving drippings in skillet. Crumble bacon.

Add potatoes, onion, and Potato Salad Dry Rub to hot drippings in skillet, tossing to coat. Remove potato mixture with a slotted spoon.

Be sure and place a pan under your metal grill basket to collect the bacon drippings a bit before placing on the grill.

Grill potato mixture, covered with grill lid, over 350 degrees F to 400 degrees F (medium-high) heat in a grill wok or metal basket 30 minutes or until tender, stirring every 5 minutes. Transfer mixture to a large bowl.
****All of the above can be done a bit before eating. Then add the Potato Salad Dressing JUST before serving (since there’s mayo), and toss to coat. Stir in bacon. Garnish with fresh parsley, if desired.

2 English cucumbers (also known hothouse)
Salt
1 cup crumbled fresh feta cheese (it’ll be in a liquid, similar to fresh mozzarella)
2 TBSP fresh oregano leaves
1 clove garlic, minced
1 shallot, minced
Zest and juice of 2 lemons
1/4 cup extra-virgin olive oil

Slice cucumbers as thinly as you can. A mandolin or vegetable slicer will make it easy.

Toss together the cucumbers and a large pinch of salt in a mesh strainer set over a bowl.

Combine the feta, oregano, garlic and shallots in a separate bowl.

Add the lemon juice and zest and whisk in the olive oil.

Drain off and discard any water that has released from the cucumbers. Toss together the cucumbers and the dressing. Serve.

RECOMMENDED PELLETS: Oak, Pecan or Hickory
SERVES: 4 to 6

2 TBSP extra virgin olive oil (divided use)
1 2- to 3-pound filet of beef, trimmed, preferably center cut (see Note below)
Traeger Beef Rub or Prime Rib Rub, or coarse salt and freshly ground black pepper
1/3 cup Dijon-style mustard
1 tsp dried thyme leaves or 1 tablespoon fresh thyme leaves
1 tsp Worcestershire sauce

Start the Traeger on Smoke with the lid open for 4 to 5 minutes or until the fire is established.

If you don’t want to trim off the thinner ends of the tenderloin simply tuck the narrow “tail” ends under the tenderloin and secure them in place with butcher’s string to help it cook more evenly.

Place the tenderloin on the grill and smoke for 1 hour.

After you take the meat off the Traeger, turn the heat up to 400 degrees F and preheat, lid closed, for 10 to 15 minutes.

Heat a large skillet, preferably cast iron, on the stovetop over medium-high heat. Add one tablespoon of the olive oil to the pan. Season the meat with the Traeger Beef Rub. (You may need to drizzle the tenderloin with olive oil to help the seasoning adhere.) When the oil is shimmering, put the meat into the pan, searing it well on all sides. (Don’t forget the ends: Carefully hold the meat upright with tongs.)

Transfer the meat to a rimmed baking sheet. In a small bowl, combine the mustard, thyme, Worcestershire sauce, and the remaining tablespoon of olive oil and mix well.

Brush or slather the mustard mixture over the outside of the filet.

Put the filet directly on the grill grate and roast for 25 to 30 minutes, or until an instant-read meat thermometer registers an internal temperature of 135 degrees F (for medium rare). Cook less time if you prefer your meat rarer than that, or more time if you like it well-done.

Transfer to a cutting board and let the meat rest, tented with aluminum foil, for 5 minutes before slicing and serving.

GRILLED FLAT IRON STEAK

In a large zip top bag, combine the oil, parsley, chives, tarragon and lemon zest and massage to blend. Place the steak in the bag and massage the marinade into the steak. Zip closed and marinate, refrigerated, for 2 hours (or overnight).

Preheat a grill to medium-high. Remove the steak from the marinade and wipe any excess off with a paper towel. Sprinkle both sides of the steak with salt and pepper. Place on the grill and cook for 5 minutes, flip and cook until medium rare, about 150 degrees F, 5 minutes more. Remove from the grill and allow to rest for 5 minutes. To serve, slice in thin strips against the grain of the meat.