Courtesy of Jon Kennet

You start out on the grill for 2 to 2.5 hours and then finish it in the oven about 3 hours.  This recipe calls for a full brisket (10 lbs) which will feed 18 to 24.  I typically cook a half brisket.  I have used the below rub.  I have also used pre-made rubs from different stores.  Both work fine.  The key that I find is you want to use heavy duty foil and you want to put a tight seal on the brisket when you move it to the oven.  I don't think you need to use wood chips if you don't want.  Chips can get messy on a grill.  I think de-fatting meat juice and adding it to your bbq sauce as it says in step 6 is a great idea and it thins out your store bought sauces.  Finally you want to cut it in a vertical fashion like slicing a loaf of bread in 1/4" (thin) slices.  You can either serve as is or make sandwhiches.  Both are good.  Note you can put the rub on and put in the fridge for up to 2 days in advance.  Enjoy.

Recipe

Cooking a whole brisket, which weighs about 10 pounds, may seem like overkill. However, the process is easy, and the leftovers keep well in the refrigerator for up to 4 days. (Leave leftover brisket unsliced, and reheat the foil-wrapped meat in a 300-degree oven until warm.) Still, if you don’t want to bother with a big piece of meat or if your grill has fewer than 400 square inches of cooking space, barbecuing brisket for less than a crowd is easy to do. Simply ask your butcher for either the point or flat portion of the brisket, whichever cut you prefer. Then follow the master recipe, reducing the spice rub by half and grill-smoking for 1 1/2 hours. Wrap the meat tightly in foil and reduce its time in the oven to 2 hours. No matter how large or small a piece you cook, it’s a good idea to save the juices the meat gives off while in the oven to enrich the barbecue sauce. Hickory and mesquite are both traditional wood choices with brisket.

Ingredients

Instructions

1. For Spicy Chili Rub: Mix all ingredients in small bowl.
2. Apply dry rub liberally to all sides of brisket; wrap tightly in plastic wrap. Refrigerate for at least 2 and up to 48 hours.
3. For Brisket: About 1 hour prior to cooking, remove the brisket from the refrigerator, unwrap, and let it come up to room temperature. Soak the wood chips in cold water to cover for 30 minutes and drain. Place them in a foil tray, (see illustration below).
4. Place the tray on top of the primary burner. Light all the burners and turn to high, cover, and heat until the chips are smoking heavily, about 20 minutes. Scrape the cooking grate clean with a grill brush. Turn the primary burner down to medium and turn off the other burner(s). Position the brisket, fat side up, over the cooler part of the grill. Cover and barbecue for 2 hours. (The temperature inside the grill should be a constant 275 degrees; adjust the lit burner as necessary.)
5. Adjust an oven rack to the middle position and heat the oven to 300 degrees. Attach 2 pieces of heavy-duty foil, 4 feet long, by folding the long edges together 2 or 3 times, crimping tightly to seal well, to form an approximately 4 by 3 foot rectangle. Position the brisket lengthwise in the center of the foil. Bring the short edges over the brisket and fold down, crimping tightly to seal. Repeat with the long sides of the foil to seal the brisket completely. (See illustrations below.) Place the brisket on a rimmed baking sheet. Bake until the meat is fork-tender, 3 to 3 1/2 hours.
   
   
6. Remove the brisket from the oven, loosen the foil at one end to release steam, and let rest for 30 minutes. If you like, drain the juices into a bowl and de-fat the juices in a gravy skimmer.
   
   
7. Unwrap the brisket and place it on a cutting board. Separate the meat into two sections and carve it on the bias across the grain into long, thin up and down slices.  Serve with plain barbecue sauce or with barbecue sauce that has been flavored with up to 1 cup of the de-fatted brisket juices.

From Judy Millerick, Roseanne Madden’s New York City roommate

Ingredients:

• 4 sq. bitter chocolate
• 1 Stick butter
• 1 Can Evaporated milk
• 2 Cups sugar
• Pinch of salt
• 2 Teaspoons Vanilla

Directions:

1. In heavy pan, melt chocolate with butter.
2. Add milk, sugar, and salt.
3. Cook 20 minutes or until sugar is completely melted.
4. Allow to cool 15-20 minute. Add Vanilla.

Ingredients

• 1 1/2 lb. ground beef
• 1/2 lb. Italian sausage (may add less sausage)
• 1 egg
• 1/2 c. dry bread crumbs (packaged Italian crumbs are good)
• 1/4 c. Parmesan cheese
• 1/4 c. fresh Italian flat parsley
• 2 tbsp. minced onion
• 1 lg. clove minced garlic
• 1/2 tsp. basil
• 1/2 tsp. oregano
• Salt and pepper to taste

Directions

1. Wash hands throughly.  Hand mix everything until well blended. Shape into medium-sized balls.
2. Simmer pasta sauce
3. Arrange meatballs in single layer in baking dish or oven safe skillet.  Bake in 350 degree oven for 20 to 25 minutes
4. Remove meatballs from oven and add to simmering pasta sauce for another 20 minutes or until done.

Adapted from the Noteworthy cookbook from Ravinia.Ingredients

• 1 c soy souce
• 3/4 c peanut or sesame oil
• 1/2 c olive oil
• 1 1/4 c sherry
• 7 cloves minced garlic
• 1 1/2 tsp Tabasco sauce
• 1/2 tsp salt
• 1/2 tsp ground pepper
• 2 or 3 fillet of beef, trimmed
• parsley sprigs
• cherry tomatoes

Directions

1. Combine all ingredients except beef, parsley and tomatoes.
2. Marinate beef for 8 to 12 hours.  Turn meat occasionally.
3. Remove beef and dry with paper towels.
4. Oven:
   1. Preheat to 475F
   2. Place beef in roasting pan on rack
   3. Bake 25 minutes for very rare, 30 for rare.
   4. Baste ever 5 minutes
5. Grill:
   1. Preheat grill
   2. Grill beef with indirect heat
   3. Baste with marinade occasionally
   4. Turn after 12 - 15 minutes
6. Remove to platter.  Let rest 5 to 10 minutes before slicing
7. Garnish with tomatoes and parsley
8. Serve with dinner buns or rolls.

Ingredients

• 1 cup pecans or walnuts (4 ounces), chopped medium (optional)
• 1 1/4 cups plain cake flour (5 ounces)
• 1/2 teaspoon table salt
• 3/4 teaspoon baking powder
• 6 ounces unsweetened chocolate , chopped fine
• 12 tablespoons unsalted butter (1 1/2 sticks), cut into six 1-inch pieces
• 2 1/4 cups sugar (15 3/4 ounces)
• 4 large eggs
• 1 tablespoon vanilla extract

Instructions

1. Adjust oven rack to middle position; heat oven to 325 degrees. Cut 18-inch length foil and fold lengthwise to 8-inch width. Fit foil into length of 13- by 9-inch baking dish, pushing it into corners and up sides of pan; allow excess to overhang pan edges. Cut 14-inch length foil and, if using extra-wide foil, fold lengthwise to 12-inch width; fit into width of baking pan in same manner, perpendicular to first sheet. Spray foil-lined pan with nonstick cooking spray.
2. If using nuts, spread nuts evenly on rimmed baking sheet and toast in oven until fragrant, 5 to 8 minutes. Set aside to cool.
3. Whisk to combine flour, salt, and baking powder in medium bowl; set aside.
4. Melt chocolate and butter in large heatproof bowl set over saucepan of almost--simmering water, stirring occasionally, until smooth. (Alternatively, in microwave, heat butter and chocolate in large microwave-safe bowl on high for 45 seconds, then stir and heat for 30 seconds more. Stir again, and, if necessary, repeat in 15-second increments; do not let chocolate burn.) When chocolate mixture is completely smooth, remove bowl from saucepan and gradually whisk in sugar. Add eggs one at time, whisking after each addition until thoroughly combined. Whisk in vanilla. Add flour mixture in three additions, folding with rubber spatula until batter is completely smooth and homogeneous.
5. Transfer batter to prepared pan; using spatula, spread batter into corners of pan and smooth surface. Sprinkle toasted nuts (if using) evenly over batter and bake until toothpick or wooden skewer inserted into center of brownies comes out with few moist crumbs attached, 30 to 35 minutes. Cool on wire rack to room temperature, about 2 hours, then remove brownies from pan by lifting foil overhang. Cut brownies into 2-inch squares and serve. (Store leftovers in airtight container at room temperature up to 3 days.)

Be sure to test for doneness before removing the brownies from the oven. If underbaked (the toothpick has batter clinging to it), the texture of the brownies will be dense and gummy; if overbaked (the toothpick comes out completely clean), the brownies will be dry and cakey.