Matt Moore’s Father’s Day recipes

SERVES 8 Hands-On: 45 minutes | Total: 1 hour 45 minutes As a wine critic, Meathead traveled to premier areas of the French wine country, enjoying purveyors’ wines paired with fantastic food. Rough gig! One method of cooking in particular—grilling small game birds over dried grapevines—truly captured his attention. So much so, he now grows his own backyard grapes, cutting back the vines after the season to use as fuel and flavor in this incredible recipe. Of course, if you do not have dried grapevines, you can get a similar effect using dried twigs of other woods, preferably apple, peach, or other fruit woods.