Hamilton Beach 840132700 Tex-Mex Beef Barbecue, North Carolina Pork Barbecue, Family Meat Loaf

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Tex-Mex Beef Barbecue

3 pounds brisket of beef

1 (18 oz) bottle hickory-smoked barbecue sauce

1 (1.25 oz) envelope chili seasoning

1 teaspoon chopped garlic

1 teaspoon lemon juice

1 tablespoon Worcestershire sauce

1⁄2 cup chopped onion

Combine all ingredients, except meat, in crock. Stir well. Add meat and stir well to coat. Cover and cook: Low – 10 hours OR High – 5 hours. Remove the meat and shred. Return the meat to crock. Stir well. Serve on soft rolls. Makes 8 serv- ings.

North Carolina Pork Barbecue

3 pounds boneless pork butt, shoulder or blade roast

1 (14 oz) can diced tomatoes

1⁄2 cup vinegar

2 tablespoons Worcestershire sauce

1 tablespoon sugar

1 heaping tablespoons crushed red pepper flakes

1 tablespoon salt

2 teaspoons black pepper

Combine all ingredients in crock. Cover and cook: Low – 8-10 hours OR High

–5 hours. Remove and shred meat to serve. Makes about 3 pounds barbecue.

Family Meat Loaf

2 eggs, beaten

3⁄4 cups milk

3⁄4 cups dry bread crumbs

1 (1 oz) envelopes dry onion soup mix

2 pounds lean ground beef (8% fat)

To remove meat loaf when done, line crock with a wide strip of aluminum foil, com- ing up the sides of crock. In a large bowl, combine eggs, milk, bread crumbs, and soup mix. Mix well then add meat. Mix thoroughly then shape into a rectangle or oval that won’t touch sides of crock. Place in crock. Cover and cook: Low – 6 hours OR High – 3 hours. Makes about 6 servings.

Corned Beef

3 pounds corned beef brisket with pickling spices

1 medium onion, sliced

1 carrot, sliced

1 rib celery, sliced Water

Place corned beef in a slow cooker. Top with pickling spices, onion, carrot and celery. Add enough water to just cover meat. Cover and cook: Low – 8 hours

OR High – 4 hours. Makes about 3 pounds corned beef.

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