Steaks on the Pellet Grill

Nothing says Father's Day like a thick-cut ribeye or NY strip coming off the pellet grill. Low and slow followed by a hard sear — that's the move.

How to do it:

  • Season generously with salt, pepper, and garlic powder the night before.
  • Set your pellet grill to 225°F and smoke until the internal temp hits 120°F.
  • Pull the steak and crank the grill to 450°F or higher.
  • Sear 60–90 seconds per side until you hit 130–135°F for a perfect medium-rare.
  • Rest for 5–10 minutes before cutting.

The smoke ring on a reverse-seared ribeye is something else. Dads will not complain.

Daddio's Tip: Use a hickory or oak pellet blend for a bold, classic steakhouse smoke flavor.

Smash Burgers on the Blackstone

Smash burgers are one of the best things you can cook on a flat top — crispy lacy edges, melted cheese, and a soft toasted bun. They come together fast and they feed a crowd.

How to do it:

  • Use 80/20 ground beef, rolled into 3–4 oz balls.
  • Get your Blackstone ripping hot — medium-high heat.
  • Drop the ball on the griddle and smash it flat immediately with a burger press or heavy spatula.
  • Season with salt and pepper right after smashing.
  • Cook 2–3 minutes until the edges are crispy and brown.
  • Flip, add cheese, and let it melt for another 60 seconds.
  • Toast your buns on the griddle with a little butter.

Stack them double or triple. Dad deserves it.

Daddio's Tip: Don't move the burger after you smash it. Let the crust build before you flip.

Tacos on the Blackstone

Tacos on the flat top are a different level. Whether you go carne asada, chicken, or al pastor-style — the Blackstone gives you that perfect char and sear that a regular pan just can't match.

How to do it:

  • Marinate your protein overnight — citrus, garlic, cumin, chili powder, and a little oil.
  • Cook on medium-high heat, getting a good sear on each side.
  • Chop the meat directly on the griddle for those crispy bits.
  • Warm your tortillas right on the flat top — 30 seconds per side.
  • Load them up with fresh toppings: diced onion, cilantro, lime, and your favorite salsa.

Keep it simple. The flat top does the work.

Daddio's Tip: Cook the protein in batches and keep it moving. Don't crowd the griddle — you want sear, not steam.

Brisket on the Pellet Grill

Brisket is the ultimate Father's Day cook. It takes time, but the payoff is unreal — a full packer brisket with a bark that cracks and a flat that slices clean. This is the one you plan ahead for.

How to do it:

  • Trim the fat cap down to about a quarter inch.
  • Season generously with salt and coarse black pepper — that's it. Let the smoke do the work.
  • Set your pellet grill to 225°F and smoke fat-side up.
  • Plan for 1 to 1.5 hours per pound — a 12-lb brisket can take 14–18 hours.
  • When the internal temp hits 165°F, wrap tightly in butcher paper.
  • Continue cooking until the probe slides in like butter — usually around 200–205°F.
  • Rest in a cooler wrapped in towels for at least 1–2 hours before slicing.

Slice against the grain. Always.

Daddio's Tip: The stall is real. Don't panic when the temp stops moving around 160°F — it's normal. Stay patient and trust the process.

The Full Patio Setup

If you really want to go all out for Father's Day, run all three:

  • Brisket on the pellet grill — start it the night before
  • Steaks on the pellet grill for the main event
  • Smash burgers on the Blackstone for the kids and extras
  • Tacos as the appetizer round while the brisket rests

That's a full patio spread. That's a real Father's Day.

Fire it up. 🔥