Prepared by GTU Host Reagan Leadbetter
Ingredients:
4 or 5 pound brisket
4 oz. liquid smoke
4 oz. Worcestershire
garlic salt
celery salt
onion salt
1 cup of your favorite BBQ sauce
Method:
Place brisket in a large, shallow pyrex.
Add the liquid smoke and worcestershire sauce all over.
Rub brisket with lots of garlic salt, celery salt, and onion salt. My mom says..”it will look like you have ruined it!!”
Refrigerate overnight.
Bake in a covered roaster at 325 degrees for 3 hours.
Add one cup of your favorite BBQ sauce and cook uncovered for 30 minutes.
Let cool 1 hour before slicing and serving.
Potatoes Fontecchio
Ingredients:
5 ½ pounds red new potatoes
8 cloves garlic, finely minced
1 ½ c. olive oil
1 large bunch of fresh mint, stems removed, leaves finely chopped
2 tbsp. coarse kosher salt
Freshly ground black pepper to taste
Method:
Preheat oven to 350 degrees.
Scrub the potatoes and prick each one about 6 times with a fork.
Place in a shallow roasting pan and bake for two hours.
Cut each potato in half.
Toss the potatoes with the garlic, oil, mint, salt, and pepper to taste in a large bowl. Let stand for 30 minutes.
