Here are Jon’s picks for grilling up deliciousness for Father’s Day. Cheers to you, Dad!

You can’t go wrong grilling a juicy ribeye with gas or charcoal. It’s heavier on the fat content than a lot of cuts, and we know that fat equals flavor, so what could be better?

Who doesn’t like a good crispy chicken wing? I prefer these on a high heat on a charcoal grill. A little tip for these bad boys is to season them a day before and leave them uncovered in the fridge overnight. This will make the skin extra crispy and people will think you’re some kind of sorcerer. Tree Range Chicken is my favorite. They’re local with a great story, and their wings are whole wings (so drumstick, flat, and tips connected) and are extra tasty.

This is the best part of the pig. I prefer to cook these indirectly, then sear at the end. Maybe slather some of your favorite sauce on these right as they finish on the direct heat. Cut into medallions and enjoy!

Grab the freshest fish you can find. I’ve grilled many different fish species, but some of my favorites are Mahi Mahi, Swordfish, Cobia, Snapper and Tuna. Finish the tacos with some pickled veggies, Cotija cheese, and hot sauce, and you’re good to go.

The perfect side or main for the vegetarians, skewers never disappoint. It’s as easy as grabbing your favorite vegetables and larger mushrooms and slapping them on high heat on the grill. Marinating the mushrooms is a great option as well.