As an enormous booster of all Colorado products and our state as a whole, I’m excited to see the grassroots movement that my recent proclamation helped generate in support and promotion of Colorado beef products. I’m hopeful that this renewed support helps our producers and all who earn a living in ranching and the livestock industry.
Personally, I order beef for our family directly from Colorado ranchers. Our kids are rather conveniently fond of popular cuts including chuck, round steak, and brisket.
Today, for the first time in public, I’m sharing my special brisket rub, which I hope might come in handy on March 20 or any other day of the year. Anyone who has been in my office knows that my favorite snack is beef jerky and I enjoy trying all different kinds. If you think that you have the best one, you can send samples to me at the State Capitol, 200 East Colfax Ave., Denver.
As a strong and avid supporter of our ag community, I’ve always felt that supporting Colorado’s agriculture industry is about more than economic opportunity and jobs, it’s about our values and our way of life. Even during this challenging year, I was so proud that we were one of a few states to hold our State Fair — a testament to our Colorado grit.
That said, one of the values we share is the right to eat whatever we want.
Food freedom strikes at the very heart of who we are as Americans. When I was in Congress a number of years ago, I invited my friend Rep. Thomas Massie, a Republican member of Congress from Kentucky, to Colorado for a “forbidden dinner” of hemp biscuits, raw milk, kombucha, farm eggs, and two cuts of beef raised by Rep. Massie himself to boost awareness about food freedom issues and the sometimes archaic and nonsensical federal regulations that govern our food and interfere with our freedom.
For example, meat from a “custom” inspection facility (like the one Rep. Massie uses) is restricted to personal, household, guest, and employee use, and can’t be sold. Had I offered Rep. Massie $20 for the meal, we both could have been charged with a crime, and the USDA could have seized his refrigerator and cattle.
Americans should have the freedom to make these choices on their own without government interference, which is why in Congress I was proud to sponsor bills including the PRIME Act to allow beef from non-USDA inspected facilities to be sold to the general public across state lines, the Industrial Hemp Farming Act, the KOMBUCHA Act, and the Milk Freedom Act, common-sense measures that do just that.
Now this session of the Colorado Legislature, we have a unique opportunity in Colorado to pass the “Deregulate Meat Sales Direct to Consumers” bill, sponsored by Sen. Jerry Sonnenberg, Rep. Rod Pelton, and Rep. Donald Valdez, a bill that removes barriers to consumers purchasing beef directly, and if it reaches my desk, it’ll be one of the bills that I’m most excited to sign.
Across Colorado’s cities and suburbs, there is growing understanding and appreciation about the central importance of rural Colorado. It’s not just about putting food on plates, it’s also about our heritage and who we are. Rural/urban unity is a powerful and inspiring force that is winning every day against the increasingly desperate forces of division.
Without further ado, here’s my Famed Brisket Rub:
1 cup brown sugar
1 tablespoon paprika
1 teaspoon black pepper
2 teaspoons salt
2 teaspoons ground mustard
2 teaspoons garlic powder
½ teaspoon cumin
½ teaspoon coriander
1 teaspoon rosemary (crumbled)
Rub the brisket and refrigerate for 12-24 hours before cooking.
How long to cook it depends on how large a brisket you’ve got, but it’s usually around six hours at 250 in the oven.
About halfway through cooking, open the oven, flip over the brisket, and pour some Worcestershire sauce and/or ketchup on the brisket after flipping it over. Then cook it for the remaining time.
Colorado ranchers are tough. They certainly aren’t threatened by the dietary choices some Coloradans make to be vegetarian or vegan. In Colorado, we value the highly personal choice individuals make about what to eat. That choice is between you, your family, your doctor, and the Lord. While I’m glad that by renewing this request for a non-binding, ceremonial proclamation first granted 10 years ago by Gov. Hickenlooper, I’m now helping generate a strong show of support for our Colorado producers, I hope it doesn’t come at the cost of respect and love for one another. While I hope your plans include making my “Governor Polis’ Brisket,” if brisket isn’t your cup of tea then that’s fine by me too, because Colorado is for everyone, no matter what you eat.
The Link LonkMarch 19, 2021 at 07:30AM
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Gov. Jared Polis: Supporting Colorado beef, and freedom to eat - Longmont Times-Call
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