Show the love and appreciation this Father’s Day with a few Americana Grills recipes hot off the grill. Help Dad be the king of the backyard and the master of the grill. Give dad the gift of being the envy of the neighborhood with an Americana Walk-A-Bout Classic Square Charcoal Grill.

Dad can walk confidently to the backyard with grilling tools in hand. The best Father’s Day gift is the satisfaction of hearing the sound of grilling meats and the smell of grilled perfection.

The Grill:

Americana Walk-A-Bout comes 100% pre-assembled. With its wheels and locking hood and bowl, this grill is easy to transport and store. The adjustable vents make it easier to control the temperature of this grill, and the easy ash-removal system makes cleanup a breeze.

100% pre-assembled

332 square inches of cooking space

Chrome-plated cooking grid

Easy ash-removal system

Unit assembled dimensions: 18″ H x 19″ W x 17″ D

Father’s Day Grilling Recipes:

Americana Grills has the perfect recipes for a grilled Father’s Day!

BBQ Bacon Burger:

Ingredients

Burgers

• 1lb. Ground Beef

• ¼ Cup BBQ Sauce

• ½ lb. Bacon

• ½ Cup Brown Sugar

• Cracked Salt

• Cracked Pepper

Chips

• 1 large Sweet Potato

• ½ Cup Brown Sugar

• Cracked Salt

• Cracked Pepper

• Olive Oil

• Ranch Dressing

Instructions

Burgers

Candied Bacon

• Sprinkle and coat Bacon with Brown Sugar

• Grill for 5 minutes on each side to desired crisp

Chunky chop

• Mix Ground Beef, chopped Bacon, and BBQ Sauce

Makes 3-4 patties depending on desired size

Chips

•Thinly and uniformly slice the spud (about 1/8” slices)

• Drizzle Olive Oil on top

• Sprinkle Brown Sugar on top and Salt and Pepper to taste

• Toss spuds to uniformly coat w/ seasonings, then spread out on platter or cookie sheet

• Grill for 15 minutes on each side

• Serve with side of ranch dressing for dipping

LA Fish Tacos:

Ingredients

1/4 red cabbage, thinly sliced (about 1 1/2 cups)

1/2 cup fresh cilantro, roughly chopped

Juice of 1 lime, plus wedges for serving

2 tablespoons honey or agave nectar

1/2 cup mayonnaise

Kosher salt

12 corn tortillas

3/4 cup all-purpose flour

1/2 teaspoon chili powder

Freshly ground pepper

1 1/4 pounds skinless halibut fillet, cut into strips

1 avocado

1/2 cup fresh salsa

Instructions

Toss the cabbage, cilantro, lime juice, honey and mayonnaise in a bowl. Season the slaw with salt.

Warm the tortillas on grill over medium-low heat. Wrap in a towel to keep warm.

Mix the flour, chili powder, and salt and pepper to taste in a shallow bowl. Dredge the fish in the flour mixture, then grill in batches until golden and just cooked through, 2 to 3 minutes per side. Season with salt.

Halve, pit and slice the avocado. Fill the tortillas with the fish, avocado, slaw and salsa.

Serve with lime wedges.

BBQ Chicken Pizza:

Ingredients

• 1 Pre-Cooked Pizza Crust

• 1 Chicken Breast

• 1/2 Purple/Red Onion

• 2/3 Cup Shredded Mozzarella

• 2/3 Cup Shredded Smoked Gouda

• 1 Cup BBQ Sauce

• 3 Sliced Pepperoncini

• ¼ Cup Fresh Cilantro

Instructions

• Cut Onion in half and Grill along with Chicken Breast (5-6 minutes per side; internal temperature of 160F to 165F)

• Cut cooked Onion into small slices or pieces

• Cut cooked Chicken Breast into small slices

• Spread ¾ Cup BBQ Sauce onto Dough

• Spread 2/3 Cup Shredded Mozzarella

• Spread half the Chicken and Onion onto Pizza

• Spread 2/3 Cup Shredded Smoked Gouda

• Spread remaining BBQ Sauce onto Pizza

• Spread remaining Chicken and Onion onto Pizza

• Spread Pepperoncini onto Pizza

• Grill Pizza for 4-5 minutes

• Garnish with Fresh Cilantro

Shrimp in A Sack:

Ingredients

Rinse 1 pound of peeled and deveined shrimp with tails on. Place in a gallon size plastic baggie. Add ½ c barbecue sauce. Marinate in refrigerator for an hour.

Instructions

In a brown paper lunch sack, combine 2 T lemon pepper, 1 T parsley flakes, 2 t paprika, 2 t onion powder and 1 ½ t chili powder. (Note: Do not use recycled bags).

Remove shrimp from barbecue sauce, discarding leftover sauce. Skewer and grill shrimp 3 minutes. Flip and grill 2 more minutes.

Remove from skewers and place hot shrimp in sack and toss to coat with seasoning. Eat like popcorn out of the bag.

Dessert:

Campsite Brazilian Truffles: