Grill Like a Dad, Even If You’re Not One

June 2025

Fire Up the Flavor

Whether you're a dad, got a dad, or just love any excuse to bust out the grill and crack open a cold one, June is your month. It’s officially backyard season—where char marks are a badge of honor and meat is a love language. This Father’s Day, show some appreciation the only way that truly matters: by cooking something so mouthwateringly good, it'll bring a tear to Dad’s eye (or maybe that’s just the smoke). A little sprinkle of SpecialShit goes a long way when you're serving up legendary burgers, ribs that fall off the bone, or whatever else you're brave enough to throw on the flames.

And hey, don’t overthink it—grilling isn’t about perfection. It’s about standing over an open flame, beverage in hand, pretending you know what you’re doing while the smoke keeps everyone else at a safe distance. So whether you're the father figure, the designated grill master, or just the one who remembered to buy the lighter fluid, remember this: with SpecialShit on your side, your food’s gonna taste like you actually planned this whole thing. Happy Father’s Day, y’all.

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Recipe:

Grilled GoodShit Pork Tenderloin

Sweet, smoky, and guaranteed to make you look like a backyard badass.

Ingredients

* 1 whole pork tenderloin (about 1–1.5 lbs)

* 2 Tbsp olive oil

* 2 Tbsp GoodShit

* 1 Tbsp brown sugar (optional, if you like it extra sweet)

* 1 tsp garlic powder

* 1 tsp smoked paprika

* Splash of apple cider vinegar

Preparation

1. Pat the tenderloin dry with paper towels (don’t skip this—wet pork is sad pork). Rub it down with olive oil, then coat generously with GoodShit, brown sugar, garlic powder, and paprika. Add a splash of apple cider vinegar. Let it sit for at least 30 minutes—or wrap it up and toss it in the fridge overnight.

2. Preheat your grill to medium-high heat (around 400°F). Sear the tenderloin on all sides for about 2–3 minutes per side to get a beautiful crust. Then move it to indirect heat, close the lid, and let it cook for another 15–20 minutes or until the internal temp hits 145°F.

3. Take it off the grill, cover loosely with foil, and let it rest for 5–10 minutes. Slice it up and serve.

To all you dads and dad-like figures out there, we hope you have the best Father's Day ever.

Thanks,

Dan Martin (the SpecialShit Guy)