Independence Day: Give Me Liberty Or Give Me Good Grilled Beef!
I’m not quite as bitter this year as I sit down to write my Independence Day post as I was last year and I’m not sure why. Its not like I have more hope this year for a less intrusive government than I had last year. We’re faced with a government that is out of control in its efforts to control more and more aspects of our daily lives. We have only socialized medicine, more nanny government, and fewer liberties to look forward to over the next few years no matter which party is in charge. Yet even in the face of all this…I’m in a great mood.
I do have one more kid this year…maybe thats it…or maybe it is that 22.5″ Weber Charcoal Kettle Grill I got for Father’s Day this year 
I’ve used it at least a dozen times already. Life is so much better when you have well grilled beef on your plate regularly.
Happy Independence Day everyone! Thanks for visiting my blog from time to time. It sure is fun to be able to communicate with the world so easily…even when I don’t often have many interesting things to say!
Now…go fire up your grill and put some meat on it. Here’s what I recommend:
Jeremy’s Original Tri Tip (Santa Maria) Roast Recipe
Ingredients:
2 to 2.5 lb Tri Tip Roast (Go to Sam’s Club or Costco…they almost always have this inexpensive but delicious cut of beef)
Your Favorite Beef Rub (Lawry’s Seasoned Salt and black pepper will work if you don’t have your own recipe for a good beef rub…I’d add some extra garlic powder though)
Grilling instructions:
Apply the rub generously all over the roast then let the roast sit at room temperature for at least 30 minutes.
If you have some oak wood chips (or mesquite) go ahead and throw them on the hot coals to add that excellent smokey flavor!
Cook the roast over medium high to high indirect heat for 25-30 minutes turning once (or until internal temp reaches 125-130 degrees) then cook over high direct heat for 3-5 minutes per side to properly sear the roast.
Allow the meat to rest for 15 minutes under a tent of foil then slice thinly against the grain. The outer portions of the roast will be medium to medium well for those who don’t like that much moo in their beef. The inner section of the roast will be perfect.
Serve with home made baked macaroni and cheese or in sandwiches. This is my favorite food to grill. It is very easy (I’ve never had it not turn out) and it is absolutely delicious.
Happy Independence Day!!!
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Mrs. Part of the Plan gave me the Weber Smoky Mountain Smoker for Father’s Day, and I will be smoking a brisket tomorrow…gotta get up early to git er done…takes 10 hours to smoke!
Happy Independence Day, my friend, and let’s hope things get better (and government gets smaller, and smarter).
Comment by Part of the Plan — July 3, 2007 @ 4:56 pm
Liberty OR beef?
I’m having both, man.
Comment by JM Bell — July 3, 2007 @ 5:25 pm
PotP,
Color me jealous. My good friend Daniel is a master smoker and I’ve had good smoked BBQ before. Enjoy your treat tomorrow! Happy Independence Day to you too!
JM,
I believe you on the beef…on the liberty?…keep on dreaming man! Happy Independence Day and thanks for the comments!
Comment by Jeremy Manning — July 3, 2007 @ 9:10 pm
Sorry guys but buffalo is better than beef and I am eating bison steaks on the grill today. The roasts smoke better too. Even heart bypass patients can eat all the red buffalo meat they want. It is lower in cholesterol than chicken. It is about as healthy as salmon. I shoot at least one or two every year.
Enjoy your cholesterol!
Comment by WP — July 4, 2007 @ 10:39 am
WP,
I’m sold. I’d love trying to roast or grill some buffalo. Do know of any good sources (other than out on the prairie) for buffalo meat? I’ve seen the patties in the store but I’d like to try an actual roast or steak.
Comment by Jeremy Manning — July 5, 2007 @ 11:14 am
Tell me which you would prefer, steaks or roast. I’ll throw in some hamberger too.
Comment by WP — July 5, 2007 @ 12:30 pm
I’ve seen buffalo for sale at Harmon’s. You could probably also find some at Wild Oats.
Comment by Jesse Harris — July 5, 2007 @ 3:36 pm
There’s a ranch full of ‘em in Fort Bridger, you can buy the whole tatonka if you want. Personally, I find the flavor bland (I lived in South Dakota for two years, and if there are two things that are expected of you in South Dakota, it’s that you eat buffalo instead of beef, and you put ethanol instead of gasoline in your car).
BTW my smoked brisket was heavenly, utterly heavenly. I’ll take the additional cholesterol (with taste) any day. Bon appetit, ya’all!
Comment by Part of the Plan — July 5, 2007 @ 6:55 pm
WP,
You rule. Please send me an email at manningjj-at-gmail.com and we’ll discuss it. I’d be happy to compensate you for whichever you suggest would be easiest to grill for a virgin buffalo eater…steaks or roast.
PotP,
I’m so jealous. When I finally get the hang of my grill (charcoal has been hard to adjust to for a guy who was so attached to his Weber gas grill for so long) I’ll start begging my wife for a smoker. It will be a few years though.
Comment by Jeremy Manning — July 5, 2007 @ 7:23 pm
P of the P, you are mistaken, trust me. I had a couple Argentinians over who understand beef. They would disagree with your assessment and are wanting to know where to get it. I have had it at several places in Utah, commercially, and it was mediocre. Anything can be done poorly applies to grilling carne de fuffalo.
Comment by WP — July 5, 2007 @ 11:20 pm
PotP–make sure to thank Mrs. PotP for the Smokey Mountain Smoker. I’m a big fan of mine.
Jeremy–today we had tri tip and it was great. We didn’t cook this recipe, but I will soon. When you buy it at Sam’s, how many tri tips come in one package? When I saw tri tip at Costco there were probably 5 tri tips in a package. Do you buy that many at once? If so, do you freeze them, and how do you like then after they have been frozen?
Comment by Daniel — July 8, 2007 @ 6:22 pm
Dan,
I don’t know about Costco…I have a friend from Santa Maria who now lives here who said she always buys tri-tips there but I’ve never actually been into a Costco. I go to Sam’s Club where they sell them in packs of 3. Tri-tips freeze very well. I can’t tell the difference between one that has been frozen and one that hasn’t after they’ve been cooked…of course I’m a fanatic about double and triple wrapping meat I toss into the deep freeze.
Comment by Jeremy Manning — July 9, 2007 @ 9:01 am
Yahoo! No political crap!
I like working for the military: just tell me who to shoot and when, you figure out the rest an save the world….
Comment by Michael — August 5, 2007 @ 8:24 pm
Hi
Can anyone tell me where I can puy Lawry’s perfect blend beef rub. I am CA.
Comment by Jawahar — September 18, 2007 @ 1:24 am