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Majority of dads want nothing more for Father’s Day than a juicy filet or spicy wings

POSTED: June 13, 2012 1:00 a.m.

If the way to a man’s heart truly is through his stomach, generations of kids have been approaching Father’s Day all wrong.

This year, forget about the ties, "No. 1 Dad" mugs and nose hair trimmers. Instead, head to the kitchen and whip up a feast fit for a king.

"If I could have anything to eat for Father’s Day, it would be meat. Just a plate of meat," said James Walters, a Gainesville resident.

"My wife always likes to keep an eye on what I eat, so it’s usually pretty healthy. But for Father’s Day, it would be nice to just eat what I want."

"Steak would be good," said George Ellis, a Gainesville resident. "Or they could make me one of those big, sub sandwiches like the dad used to eat on ‘The Cosby Show’ with meat, bread and a little mustard. No lettuce or tomatoes, though."

If your dad is a meat guy, too, you probably couldn’t go wrong with a specially prepared burger.

For a leaner burger, this recipe starts with 95 percent lean ground beef. You also could go for ground turkey, chicken or pork, but read the packages carefully; many ground meats aren’t as lean as you might think.

With a limited fat content, you have to somehow add extra moisture to your patties. This can be achieved by incorporating a few vegetables like caramelized onions — just don’t let dad in the kitchen during your prep.

The onions add tons of flavor, moisture and virtually no calories. You can make them well in advance so they’re all ready to go when you want to make burgers.

If dad is more of a wing and beer guy, we’ve got something for him, too.

In traditional deep fried chicken wing recipes, the meat is cooked, then tossed with sauce. This recipe keeps that basic approach, but substitutes the grill for the fryer.
It also incorporates the use of indirect heat to grill the wings slowly. This cooks the dark meat nice and slowly, and renders the fat in the skin, leaving a nice crisp wing.

When they are almost done, take them off the grill and toss them with a mixture of honey and barbecue sauce and put them back on the grill to set the glaze and caramelize.

The end result is a crispy yet slightly sticky wing with an addictively sweet heat that can’t be beat.

No grill handy? These wings also can be cooked on a rimmed baking sheet fitted with a metal rack. Roast them for 30 minutes at 400 degrees, then toss them with the barbecue-honey sauce and roast for another 20 to 25 minutes.

Associated Press contributed to this article.

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