Posted by: Barbara Evanhoe | June 17, 2013

Father’s Day 2013: The Grill Master

Outdoor grilling is a true, All-American Father’s Day tradition. In backyards across the nation yesterday, Dads stepped up to their favorite grilling machine to cook up a feast for families and friends. And this, on a day that is supposed to be their special time to relax. Well, that seems to be how it often goes for dear old Dad.

This year, Keith was able to partake in the tradition, but on a much grander scale than usual. The regular Welaka Lodge Boathouse Bar Sunday cook was out of town, and Keith was asked to fill in.

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His day started early…slicing onions and tomatoes, washing potatoes, setting out serving bowls of pickled peppers, relish, jalapenos, pickles, lettuce, and all manner of hamburger toppings.

Buns, Angus burgers, brats, teriyaki chicken breasts and hot dogs were ready and waiting as the first Boathouse Bar guests arrived around Noon. Some by boat, others on golf carts or motorcycles, and more than a few in cars.

The place was packed all afternoon, and Keith got a real workout. Homemade fries are a Boathouse seasonal specialty. Made from freshly dug local potatoes, cut and fried only when ordered.

Here’s how it works…

Step One: Select a nice, fresh potato.

Step One: Select a nice, fresh potato.

Step Two: Run it through the slicer.

Step Two: Run it through the slicer.

Step Three: Gather the slices in a bowl.

Step Three: Gather the slices in a bowl.

Step Four: Drop them in the hot oil and fry to perfection.

Step Four: Drop them in the hot oil and fry to perfection.

Enjoy!

Step Five (and my favorite): Enjoy!

Hope your Father’s Day was as yummy as ours!

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Responses

  1. Dean grilled hamburgers, hot dogs, and chicken too with all the trimmings plus baked potatoes, potato salad, coleslaw, and baked beans and ice cream for dessert. His son and family joined us for a Father’s Day celebration. Wish we had that potato slicer!


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