Clint's VDM recipe

Pour vodka over ice.
Show it the Martini bottle for a second then remove.
Voilŕ - one very dry Martini.

Clint's Hangover Recipe.

Mix houmous,avocado and crispy bacon together in a toasted pitta bread.Cover with grated cheese and Lea & Perrin's Worcestershire sauce and grill.
Tastes even better if Mrs Clint Bint does the hard work.

Chili Beef Soup

What You'll Need:

1/2 pound ground beef
1 onion, chopped
1 (14-1/2-ounce) can diced tomatoes, undrained
1 1/2 cups water
1 (16-ounce) can kidney beans, undrained
1 (8-ounce) can whole kernel corn, drained
1 (8-ounce) can tomato sauce
1 teaspoon chili powder
What To Do:

In a soup pot over medium heat, brown ground beef and onion 5 to 7 minutes. Add remaining ingredients; mix thoroughly.

Reduce heat to low and simmer, uncovered, 30 minutes, or until heated through.

We picked up a nice beef brisket at the grocery store, but now I need to know how to cook it. Any tried and true recipes?

What style of brisket recipe? BBQ? Jewish grandma?

Here's my Jewish grandma's recipe (which is probably the same as every Jewish grandma's recipe, and which they all think is their own unique creation):

1 cup chili sauce
1 Tbsp. prepared mustard
˝ cup brown sugar
Juice of one lemon
1 tsp. salt
[optional] 1 package onion soup mix

Mix above together, and spread over brisket.

Bake in a preheated 350 oven, approx. 30 minutes/pound of meat. Slice thin. Reheat 350 degrees, 30 minutes. Baste 2-3 times.

Personally, I always found her brisket too sweet and dry. My dad's approach is much better:

The night before: Rinse brisket and trim excess fat. Put brisket in a large ziploc bag and add:
-1 bottle of Heinz chili sauce
-minced garlic (2-5 cloves)
-paprika
-a little salt and pepper to taste

Mix it all up so all of the brisket is covered, then put it in the fridge overnight. The next day:
-Preheat oven to 275F
-Remove brisket from ziploc bag and discard bag
-Chop a medium yellow onion and place on top brisket
-In a roasting pan, place several red potatoes.
-Pour beef broth into roasting pan to a depth of ˝ - 1 inch
-Place a roasting rack in the pan to hold the brisket, and put the brisket on top of the rack. Bottom of brisket should be clear of liquid.
-Tent alumnium foil around the brisket to keep steam in - this makes it self-basting.
-Bake for 4+ hours. If properly tented, it can’t be overcooked.

salt, pepper, smoking woods at 220F and about 10 hours

really simple, actually

I'm looking for a BBQ recipe. We don't have a smoker, I'm not looking to spend a lot to buy stuff to cook it.

If you need help eating it... I'll be happy to bring some rye bread.

LOL

Party at kipper's house!

I'll bring some good beer. I'm near the Sierra Nevada brewery, so it'll be a nice selection from there.

LOL, sounds good to me, but you guys are being very trusting in deciding to show up when I'm trying a new recipe.

You should invest in one. Otherwise, it isn't BBQ.

I remember a kind of recipe of BBQ beef from the movie Black Messa. It was said that marinade contained garlic and soy souce. I gonna try it))

We don't have space for one right now.

My mother's recipe, which was suprisingly good and dead-simple:

1 bottle of liquid smoke
Garlic powder
Cover with foil and cook at 225 for 8 hours.

For a Hawaiian version, look for a recipe for Shoyu Pork and substitute the brisket, and cook more slowly.