Elaine Presby, Jennifer Landes’s mother-in-law, inherited this recipe from her Southern relatives.
1 can regular Coca-Cola
1 bottle of Heinz chili sauce
1 package of onion soup mix
4-5 lbs. brisket
Preheat oven to 500 degrees.
Place brisket in a roasting pan with a lid, lined with enough aluminum foil to cover.
Mix first three ingredients and pour over brisket. Seal the foil and cover with lid.
Place in oven for one hour, then turn the oven off and let sit for seven hours without opening the oven door. (This is very important.)
Once out of the oven, skim fat off the top and pour whatever liquid remains into a container and chill. Put the meat in the refrigerator and when ready to eat, slice against the grain and heat with the sauce in the oven or on the stovetop. Can be made a day or two ahead.
Beer Can Chicken
I would imagine you could achieve different flavors with different beers, perhaps a good India pale ale with an assertive dry rub, maybe a Sapporo beer with Asian style flavors?
1 4-lb. chicken, rinsed and dried, neck and giblets removed
3 Tbsp. vegetable oil
2 Tbsp. salt
1 tsp. black pepper
3 Tbsp. spice rub (reduce amount salt if spice rub already contains salt)
1 can beer
Rub chicken inside and out with oil, then salt and pepper and spice rub.
Open can of beer and drink some. Drink half of it; you only need half a can of beer for recipe.
Place beer on solid flat surface. Grab chicken legs in each hand, plunk bird cavity over can.
Transfer to grill, placing in center of grate, but have medium hot coals off to the side.
Rest the chicken like a tripod on the grill, on two legs and the can.
Cook, covered, for about 1 hour and 15 minutes, or until internal temperature in breast is 165 degrees and temperature in thigh is 185. Let rest 10 minutes before carving.
Original Chocolate Mayonnaise Cake
Michael McLaughlin’s “Back of the Box Gourmet” cookbook is a treasure trove of all those weird, unhealthy, shortcut recipes some of us grew up with. In 1912 Mr. Hellmann’s New York deli was as famous for its house mayonnaise as it was for its sandwiches. One of the sales distributor’s wives came up with a cake using mayonnaise as a main ingredient. Here is Mrs. Paul Price’s original recipe from 1937.
Makes one 9-by-9-by-2-inch cake.
1 tsp. baking soda
1 cup boiling water
1 cup coarsely chopped dates
1 cup coarsely chopped walnuts
1 cup sugar
1 cup mayonnaise
6 Tbsp. grated unsweetened chocolate
1 tsp. vanilla
2 cups unsifted cake flour
Grease and flour baking pan. In small bowl, stir together baking soda and boiling water until dissolved. Stir in dates and nuts. In large bowl with mixer at low speed beat sugar and mayonnaise until blended. Add chocolate and vanilla, beat until blended. Add date mixture, beat until well mixed. Gradually beat in flour until smooth. Place in prepared pan.
Bake at 350 degrees for about 45 minutes or until cake tester comes out clean. Cool in pan.