Father’s Day History and Grill Recipe

Father’s Day History and Grill Recipe

The first known Father’s Day service occurred at the Williams Memorial Methodist Episcopal Church South in Fairmont, West Virginia, on July 5, 1908, thanks to the efforts of Grace Golden Clayton. Mrs. Clayton had asked her pastor, if a Sunday service could be held to honor fathers. She wanted to have a service in remembrance of the over 200 fathers who had died in the Monongah mining explosion that had occurred a few miles south of Fairmont on December 6 of the previous year. (It was the worst mining disaster in U.S. history, killing more than 360 men and boys, and leaving about 1,000 children fatherless.)

Father’s Day is all about firing up the grill, dusting off that patio table, and inviting a bunch of friends and family over to celebrate. And on Father’s Day, it’s perfectly acceptable to make Dad cook.

Ingredients

4 quarts water
1/2 cup coarse salt
1/2 cup sugar
1/4 cup whole black peppercorns
1 dried habanero pepper
8 boneless 1 1/2-inch-thick pork chops*
Thyme sprigs, for garnish

Directions

In a pot, bring the water to a rolling boil over high heat. Add the salt, sugar, peppercorns, and habanero. Cover and boil for 10 minutes. Remove from the heat and let cool to room temperature.

When the brine is cool, place the pork chops in the brine. Make sure that they are completely submerged. Cover and refrigerate overnight.

When you’re ready to cook the pork chops, preheat the grill for at least 10 minutes so it will be hot enough to sear the meat. Pat the pork chops dry with paper towels and grill them until a meat thermometer reads 150 degrees, 4-5 minutes on each side. Let rest for 3 minutes before serving.

If your Dad is in need of a new grill, come see us at Glades Gas. We have many grills to choose from. What a great gift for Father’s Day!