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News 12's Antoinette Biordi and Alexa Calamia were joined by John Cavallo, the co-owner of Sempre Fame BBQ Restaurant in Floral Park, to learn a few grilling tips for Father's Day.

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I took it this morning. They have a tree out there every year. They have a bucket with shells and stuff. You can decorate it. It's awesome. It's so cool. Now I see the shells have little mess. You can write whatever you want. Oh, I love that. So much fun. It was nice morning at the beach we had that sun you can see in the photo but clouds coming in through the afternoon and now there's a little bit of a chill in the air. So tonight temperatures go down to 30 tomorrow, we're near 40. It's going to be partly sunny to mostly cloudy. There is a tiny chance for a brief Sprinkle or flurry of storms passing off to our south and east. If you do a shower, it will be very brief and most of the day will be dry. So tonight, mostly cloudy in the morning, there's your thirties. We have a wind out of the north that keeps the colder weather around for the next two days. You can see a hint of a Sprinkle or flurry here or there, but we're clearing out tomorrow night. Same thing on Thursday morning, sunshine, temperatures in the twenties to near 30 less of a breeze. And then the afternoon is mostly cloudy with just this cold air. Uh, that will be around for the next few days. Friday will start to brighten up and warm up as well. We're in the thirties and the morning getting close to 50 in the afternoon with a great start to the weekend. Saturday is going to be awesome. Lots of sunshine, warm temperatures up to about 55 and on Sunday we're close to 60 but clouds come in late. It's breezy with south winds and after four o'clock, we're watching rain. So most of Sunday now is trending drier. The rainfall will be more towards the evening and early at night and then clearing by Monday morning. So the timing of that is a little bit better. At least you'll be able to get out for the first half of the day overnight, mostly cloudy and cold near 30 degrees with the north breeze. Tomorrow, we're near 40 again. 42 Hempstead, 41 in Medford and 39 in Bridgehampton. So you see that chilly weather through Thursday, 50 Friday, Saturday, 54. And then that rain Sunday to Monday, we're clearing out next week. Nice and seasonable with temperatures in the forties. All right. Thank you, Sam. Well, help is on the way for Long Island residents and small businesses that were hit hard by the historic rainfall. Back at the end of September, the US.

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Co-owner of Sempre Fame BBQ Restaurant shares tips for grilling on Father's Day

For Father's day. Are you planning to hit the grill? Well, joining us, we have the co owner of fame restaurant in Floral Park, John Cavallo and it means always hungry by the Yeah, he's the king of Long Island barbecue. And John's here to share his grilling tips and his instruments. Instrument. Here we go. First one, you need whoever has these in their hand. The serving tongue is command of the grill. They're in command of the entire party. All right, you can control your kids with this thing. Dominic put the sausage down, push the dog away. You could sing like a microphone. That's right. And John, you are in command of barbecue because look at all the things that you brought here, brisket, chicken, chicken wings and uh, what is pulled pork? We have deer. So we're starting with the uh, the grilled chicken. This is something that you want to marinade overnight or, you know, one or two days beforehand. It doesn't make a difference. You don't wanna over marinade it. It's quick on the grill though, quick on the grill. When you cook that get a nice medium heat, let it sit for, you'll see it, it'll, it'll start turning white on the bottom and then once it gets to it, it won't stick on the grill. You can flip it. You got about another minute and then it's done. But brisket takes longer. Briskets are totally different than chicken. So, brisket, you wanna season it with your favorite marinade? You wanna use a, a dry rub on there, whatever you wanna do and you're gonna, it's gonna take practice to, to master a brisket. But this is gonna cook for about 13, 14 hours. Wow. And you know what's interesting though about the wings is that, I always thought that was just the most basic one because you just throw the sauce on and that's it. But that also has to be marinated. You can, you can marinate it in a, in a, in a sauce or you can even marinate it in a dry rub when you cook these, you wanna try to cook near the bone first and then bring them down to crisp because then you're gonna use your sauce afterwards, whatever, whatever sauce you prefer. So the sauce goes on after it's finished cooked when it's fully cooked. Yes. We don't want a lot of angry people at the barbecue because you're, you, how easy this is. All right. Plate that here for yourself. Right. Right. And you got some blue cheese to go with it and then you got the pulled pork for the quesadilla. You put that on the grill. Sure. Pulled pork. You could either do this through a smoker, you could do this on a crock pot or even if you had to in an oven. So the trick with the pulled pork is dry, rub, whatever you wanna do, um, the texture of it, when it's, when it's fully cooked, you wanna be able to literally push it down with your hands or fork, let it shred easily. That's how, you know, it's done. If not just keep it going a little longer. You put in a quesadilla with some cheese, right? So now with, with these products, you could either do the chicken, you could cut it up. Uh Very kid friendly. A quesadilla. Uh You take a, a basic flour tortilla, you could add any of your cheese that you want to, it, lay it on the grill on a meat hit, it'll start to toast, flip it. Watch the cheese melt. You could accompany with any sour cream and salsa. I never thought about that. But if you're not into the finger foods, you're looking to use a fork or B side is all about so very, very traditional basic. That's a, a homemade baked beans remake with some pork belly inside. Um, a basic mac and cheese. Very, very kid friendly. A lot of kids come in to eat that and, uh, and a potato salad that we make a home potato salad. Oh, wow. And that's the uh, cheese for the wings, the blue cheese goes for the wings on the bottom. Here, you can always mix and match your sauces. So if you wanna, you, you have a hot sauce that you wanna use, you could mix it. You could cut it with a barbecue to, to take the heat out for, for some people that are not into the, to the spice. So you use like a buffalo sauce that's a little more free and it's all good. You can't, you can't mess up if it's no good. You eat it you would have over for next time. That's all I love it. And if you wanna try John's recipes yourself, you can head to our website news. 12 dot com. Yeah, we have a link to Sempra Fame's restaurant where you can head there. Of course, to taste. Test all of this for yourself. Smell it too.

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