• Ingredients:

    For Brisket:

    • 2 x 2.5-lb. Tallgrass Briskets
    • 1/3 c. molasses
    • 1/2 c. brown sugar
    • 1/4 tsp. hot sauce (optional)
    • 3/4 c. wine vinegar
    • 1 tsp. chopped onion
    • 1/3 c. wet mustard
    • 3 tbsp. Worcestershire sauce
    • 1/2 c. pineapple juice
    • 1 tsp. chili powder

    For Corn Salad:

    • 2 (12 oz) cans whole kernel corn, drained
    • 3/4 c. diced cucumbers
    • 1/4 c. diced onion
    • 2 small tomatoes, chopped
    • 1/4 c. sour cream
    • 2 tbsp. mayonnaise
    • 1 tbsp. vinegar
    • 1/2 tsp. salt
    • 1/4 tsp. dry mustard
    • 1/4 tsp. celery salt

    For Au Gratin Hash Brown Potatoes:

    • 1 (2-lb.) package of frozen hash brown potatoes
    • 1 (16-oz.) container of sour cream
    • 2 cans of cream of potato soup
    • 1 (large) jar of Cheez Whiz

    For Fruit Salad:

    • 1 large mango, peeled and diced
    • 2 c. fresh blueberries
    • 2 bananas, sliced
    • 2 c. fresh strawberries, halved
    • 2 c. seedless grapes
    • 2 nectarines, unpeeled and sliced
    • 1 kiwi fruit, peeled and sliced

    For Honey Orange Sauce:

    • 1/3 c. unsweetened orange juice
    • 2 tbsp. lemon juice
    • 1 and 1/2 tbsp. honey
    • 1/4 tsp. ground ginger
    • Dash of nutmeg

    Brisket: In a bowl, combine all the ingredients except the briskets. Place the briskets in a large plastic bag and pour the marinate over the meat. Squeeze the air from the bag, fasten, and place in a pan in the regrigerator for at least 4-6 hours. (Overnight is ideal.) After marinating, drain the meat and reserve marinade. Brown the meat on the grill over medium heat, and then cover the grill and cook for 15 minutes more. Turn the meat and baste with the marinade. Grill 15 minutes more. Remove the meat from the grill, and wrap it in aluminum foil. Pour the remaining marinade through a hole in top. Continue grilling 1 ½ to 2 hours or until meat is tender. Slice thin diagonal slices and serve.

    Corn Salad: Combine corn, cucumbers, onions and tomatoes in salad bow. Blend sour cream with mayonnaise. Add remaining ingredients. Add sour cream mixture to corn mixture. Toss gently to coat vegetables. Chill corn salad thoroughly.

    Au Gratin Hash Brown Potatoes: Place thawed hash browns in baking dish. Mix in sour cream, cream or potato soup. Heat and partially melt Cheez Whiz m mixing in to baking dish. Bake at 350 for 60 minutes or until brown. Serves 8-10.

    Fruit Salad: Peel and chop the fruit as necessary. Combine all the ingredients for the honey orange sauce in a bowl. Just before serving, pour the sauce over the fruit.