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Father's Day Feast

Words and Photos by Lisa L. Bynum

If the way to a man’s heart is through his stomach, dear old dad will definitely feel loved with this feast fit for a … father! Don’t own a smoker? No problem. This oven baked brisket served with a savory gravy can be prepared right in the oven. Pair it with cheesy twice baked potatoes and a refreshing bourbon slush to wash everything down. Don’t forget dessert... Warm and juicy blackberry cobbler with a golden flaky crust is best enjoyed with a giant creamy scoop of vanilla ice cream right on top.


Coca-Cola Oven Baked Brisket

  • 5 pounds fresh beef brisket

For the Coca-Cola marinade:

  • 32 oz. (4 cups) regular Coca-Cola

  • 1 teaspoon kosher salt

  • 1 teaspoon freshly ground black pepper

  • 3 Tablespoons vegetable oil

For the gravy:

  • 2 cups reserved Coca-Cola marinade

  • 1 envelope dry onion soup mix

  • 1 (8 ounce) can tomato sauce

  • 1/2 cup tomato ketchup

  • 1 small yellow onion, thinly sliced into rings

  • 2 bay leaves

Method:

  1. Make the marinade. In a medium mixing bowl, combine the marinade ingredients.

  2. Place the brisket in a large non-reactive bowl or baking dish. Pour the marinade over the top. Cover completely and marinate the brisket in the fridge for at least 14 hours, maximum 24. Halfway through marinating, flip the brisket so both sides can absorb the marinade.

  3. After 14-24 hours, remove the brisket from the marinade and place in a large roaster.

  4. Reserve two cups of the marinade. Combine with the onion soup mix, tomato sauce, and ketchup to make the gravy.

  5. Slowly pour the gravy over the brisket. Top with the sliced onions and bay leaves. Cover the roaster with aluminum foil.

  6. Roast at 325 degrees for 4 hours (low and slow).

  7. Halfway through, remove from the oven and use the gravy to baste the brisket. Continue cooking.

  8. Allow the brisket to rest for 30 minutes before slicing. Slice the brisket against the grain. Serve with any accumulated gravy from the pan.

Twice Baked Potatoes These delicious and easy potatoes pair perfectly with brisket.

Ingredients:

  • 4 medium Russet potatoes

  • 2 Tablespoons olive oil

  • 1 Tablespoon salt

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • ½ teaspoon ground black pepper

  • ½ cup whole milk or heavy cream

  • ¼ cup sour cream

  • 2 Tablespoons unsalted butter, softened

  • 1-1/2 cups shredded cheddar cheese, divided

  • ¼ cup bacon bits or chopped cooked bacon

  • ¼ cup sliced green onions

  • Salt and pepper to taste

Method:

  1. Preheat the oven to 450° F.

  2. Using a knife, poke several holes into the surface of the potatoes and brush the outside of the potatoes with the olive oil. Combine the salt, garlic powder, onion powder and black pepper. Season the outside of the potatoes with the seasoning mixture.

  3. Place the potatoes on a foil lined baking sheet. Bake for 35 minutes until the potatoes are tender, but not quite cooked all the way through.

  4. Remove the potatoes from the oven and allow them to cool until they are comfortable to handle.

  5. Cut each potato in half lengthwise, so you have two "boats." Using a large spoon, gently scoop out the inside of the potatoes, leaving a 1/4-inch border.

  6. Mash the scooped-out centers. Add the milk, sour cream and butter. Stir to combine. Add the cheese, bacon and green onions. Stir until everything is evenly mixed. Season with salt and pepper to taste.

  7. Spoon equal amounts of the potato filling back into the hollowed-out skins. Top with the remaining cheddar cheese.

  8. Return the potatoes back to the oven and bake for 5-10 minutes until the potatoes are heated through and the cheese is melted.


Bourbon Slush

Ingredients:

  • 2 cups sweet tea, homemade or store bought

  • 1 cup lemonade

  • 2 ½ cups orange juice

  • 2 cups pineapple juice

  • 2 cups bourbon

Method:

  1. In a large mixing bowl, combine the tea, lemonade, orange juice, pineapple juice and bourbon and pour the mixture into a 9” x 13” x 2” casserole dish.

  2. Place the container in the freezer for eight hours until firm.

  3. Fifteen minutes before serving, remove the dish from the freezer. Scrape the frozen liquid with a fork, then scoop individual servings into glasses.

Southern Blackberry Cobbler

Made with locally, fresh-picked blackberries, this cobbler is the perfect dessert after a meat-and-potatoes Father’s Day feast!

Ingredients:

  • 1/2 cup unsalted butter

  • 4 cups fresh or frozen blackberries

  • 2 cups sugar, divided

  • 3/4 cup all-purpose flour

  • 2 teaspoons baking powder

  • 3/4 cup milk

  • 1/8 teaspoon of salt

  • Whipped cream or ice cream optional

Method:

  1. Preheat the oven to 350 degrees.

  2. Place the butter into an 8” x 8” baking dish in the oven and allow the butter to melt, about 5-7 minutes.

  3. In the meantime, gently combine the blackberries with one cup of the sugar in a medium mixing bowl. Set aside.

  4. In a separate bowl, blend the remaining sugar, flour, baking powder, milk, and salt. Pour the mixture over the melted butter, but do not stir.

  5. Pour the sugared blackberries over the flour. Do not stir.

  6. Bake for 45-60 minutes or until the crust has risen to the top and is golden brown.

  7. Serve warm with vanilla ice cream or whipped cream.

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