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4th of July Firecracker Grill Fest!

When I think about 4th of July celebrations, I instantly imagine swimming, sun, and delicious grilled food! Since my goal is to spend more time with friends and family and less time cooking, I tend to prepare meals that require minimal involvement while they cook.

PREP: Since grilling is synonymous with the 4th of July, I decided to cook everything on the grill with our firecracker olive oils. That means you will need to have tongs, silicone brush, and heavy duty tin foil ready.



For this tri-tip, season generously with sea salt and black pepper. Once seasoned, place in a gallon size freezer bag and let the salt and pepper get into the meat while the tri-tip comes up to room temperature. While the meat is warming, mix 2 Tbsp of Sweet Peach Balsamic into ¼ cup of Habanero Olive Oil. Cut ½ of a red onion into rings and coarsely chop ½ of a bunch of cilantro. Once the tri-tip is at room temperature, and the grill is ready, place the tri-tip over direct heat and coat the top side with the olive oil and balsamic mixture. I used the exact same cook times for both tri-tips.


This one is so simple! I purchased a tri-tip that was pre-seasoned with Pappy’s Steak Seasoning (the blue label). Then I mixed ¼ cup Jalapeno Olive Oil with ¾ cup Sweet Baby Rays Honey BBQ sauce. The Jalapeno olive oil not only adds a bit of heat, it also increases the overall intensity of the flavor. Let the tri-tip come up to room temperature before grilling.



This is a delightful side. Simply get a small bag of mixed color, Yukon Gold, or red potatoes. After washing, place the potatoes on a large sheet of heavy-duty tin foil. Drizzle generously with Garlic Olive Oil and season with salt and pepper to taste. Wrap everything up like a gift and it’s ready to go on the grill.



The first thing to do is bend all of the asparagus spears until they break naturally. By doing this, you avoid the stringy asparagus that is hard to chew through. Once the asparagus is broken, lay the spears down on heavy duty tin foil, drizzle with Lemon Olive Oil and sprinkle with Montreal Steak Seasoning. This flavor combination will make you want to have an all you can eat asparagus fest!

COOKING: When ready, place the tri-tips over direct, medium-high heat for 3-4 minutes. This will allow the grill marks to color the meat and help sear in all the great juices. Flip the meat with tongs and coat the top side with your BBQ sauce OR olive oil and balsamic mixtures. After another 3-4 minutes, flip the tri-tips again and move to indirect heat, and coat the remaining dry side of the tri-tip. I personally add a fresh layer of BBQ sauce or marinade every single time I flip the tri-tip.

Now the meat cooks! My formula is 10 minutes per side for medium-rare, 12 minutes per side for medium, and 15 minutes per side for medium well. The cooking times will depend on the thickness of the meat and the temperature of your grill. This particular tri-tip was about 10 minutes per side at 300°F.

Take the veggies that are wrapped in tin foil boats and place them over direct heat. Let everything sit with the lid closed for at least 10 minutes. When you turn the tri-tips over, turn the packet of potatoes over as well. Remove the asparagus from the tin foil and place the spears directly on the grill to get some nice grill marks and a bit of color change. Once the asparagus has the desired color and grill marks, place them back in the foil boat to keep warm. Close the lid and let the meat and potatoes finish cooking to their desired doneness.

AFTER COOKING: Let the tri-tip rest wrapped in tin foil to keep all of the juices contained. If you use the Olive Oil and Balsamic recipe, surround the tri-tip with as much red onion and cilantro as you like. Wrap everything up tight in tin foil and allow it to rest for 7-10 minutes.

Once the meat has rested, slice thin, against the grain and serve with the perfectly cooked veggies. Cheers!