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Oklahoma Brisket

Reviewed: Jul. 26, 2014
Prepared this exactly as called for and served it to ten dinner guests. It certainly was a crowd pleaser. I was tempted to add some bourbon to the glaze, but as a matter of practice I seldom modify a recipe on the first try. This brisket turned out to be both tender and flavorful. For our group of twelve people, we prepared two flat cut briskets that each weighed approximately 5.75 lbs. We had just enough left over to make sandwiches for a couple of days. This is an easy recipe that works well for entertaining. We wanted to serve our guests at 6:30 PM. I was able to trim the brisket & measure ingredients at 10 AM, put the brisket in the oven at 11 AM, and finish on the grill at 2 PM. Then I wrapped the cooked briskets in aluminum foil and several towels and stored the wrapped briskets in an otherwise empty ice chest from 2:45 until 5:00 PM when I sliced the briskets and arranged the slices on a serving platter. Then I wrapped the platter and placed in our oven (oven not turned on) until 6:30 PM. The brisket stayed moist and slightly warm. I had prepared the sauce while the brisket was cooking. Immediately prior to serving, my wife carefully (so as not to boil it) reheated the sauce in the microwave to bring it to a warm temperature. Bottom line: guests were pleased and we were able to enjoy their company without working up to the last minute on food preparation.
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Angela's Awesome Enchiladas

Reviewed: Mar. 27, 2014
I left off the black olives and substituted corn tortillas, with only those two changes this recipe is exceptional. I couldn't get 12' corn tortillas, but the standard size corn tortillas worked fine. I had enough of the chicken filling mixture to make probably eleven enchiladas, but the 9" x 13' pan would hold only eight. Next time I will try browning the tortillas lightly, but I'm not sure that will be worth the extra time it will take to brown eight tortillas. Even though I didn't brown the tortillas for this first effort, the outcome was easily the best enchiladas I have ever eaten. Thanks a lot to MomSavedbyGrace!
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