This year, I will not have, burgers and dogs.

This year, no brisket.

This year, no crawfish. (Okay, we’ve never had crawfish)

This year, something worthy of encore fireworks.

Watermelon Agua Fresca

Take half of a watermelon and ball it. Drain the remaining juices through a fine mesh sieve into a quart size pitcher. Fill with water. Add in juice of one lime and several mint sprigs, stir well. If melon is not sweet enough from ripening, add in some simple syrup or honey to desired sweetness. Serves 2

Tri-Tip Tacos

Gather:

Texas 1015 or other sweet onion, thinly sliced

Monterrey Jack cheese, shredded

BBQ Sauce

flour tortillas

smoked tri-tip (Doesn’t Man make a pretty smoke ring?)

To Make:

Rub your tri-tip the night before. Let your meat come to room temperature. Smoke your tri-tip at 225-250 for 2-3 hours depending on doneness. Make sure to rest the meat and cut against the grain – long ways.

Set up a dredging station, season your flour and bread your onion rings. Fry them up until nice and golden.

Spice up your rested tri-tip with a nice long drizzle of BBQ sauce.

Assemble your tacos…warm tortilla, shredded Monterrey jack, meat, BBQ sauce drizzle, and crispy onions.

Dig in.

Admire the simplicity.

They are good.

Really, you should try them.