Please accept this recipe book from - Kean Miller LLP

Smoked Brisket
1 brisket
1 clove garlic
1 jar Woody’s BBQ Sauce
Do not trim the fat from the brisket. Cut garlic into small wedges and insert in brisket. Spread
half of the Woody’s over the brisket. Cook with indirect heat between 200 & 225°, one hour for
each pound of brisket. Baste brisket with Woody’s once an hour for the first four hours. After
four hours, wrap in foil.
by Brett Brinson (Baton Rouge), a partner practicing in the business, corporate and real estate law areas
Saltimbocca
12 small baby veal escallops
6 slices prosciutto ham
sage to taste
3 Tbsp. fresh parsley, minced
4 Tbsp. butter
1/2 cup sweet Marsala wine
salt and pepper to taste
Carefully beat escallops of veal until thin. Place slice of prosciutto on top of escallop and sprinkle
with sage and parsley. Roll veal/prosciutto and secure with toothpick. Melt butter in sauce pan,
add veal and brown over medium/high heat. Remove veal to platter and keep warm. To deglaze
pan, add wine and increase to high heat. Spoon sauce over veal and serve immediately.
by Bill Courtney (New Orleans), of counsel, practicing in the litigation area
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