Hamilton Beach 32184C North Carolina Pork Barbeque, Chili, Roast Chicken with Honey Mustard Glaze

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North Carolina Pork Barbeque

10 to 12 pounds (4.5-5.4 kg) Boston blade pork roasts

2 (28-ounce [787 g]) cans whole tomatoes

11⁄2 cups (375 ml) vinegar

1⁄2 cup (125 ml) Worcestershire sauce

1⁄2 cup (125 ml) water

1 tablespoon (15 ml) black pepper

2 tablespoons (30 ml) salt

3 tablespoons (45 ml) sugar

1 to 2 tablespoons (15-30 ml) crushed red peppers

Place pork in insert pan. In a large mixing bowl, combine remaining ingredients. Stir to mix and break up whole tomatoes. Pour tomato/vinegar mixture over pork. Cover and roast at 250ºF (120ºC). Cook for 5 hours or until meat falls away from bone. Remove meat and slice or mince. Puree remaining sauce that pork was cooked with. Serve on buns with sauce and coleslaw. Makes 24 servings.

Chili

2 tablespoons (30 ml) oil

2 pounds (900 g) beef chuck, cut into small pieces

1 pound (450 g) hot Italian sausage, removed from casings

1 pound (450 g) sweet Italian sausage, removed from casings

2 large onions, chopped

1 large green pepper, seeded and chopped

1 tablespoon (15 ml) minced garlic

4 tablespoons (60 ml) canned, sliced jalapeno peppers

(half of 4-ounce [115 g] can)

4 tablespoons (60 ml) chili powder

2 tablespoons (30 ml) ground cumin

1 teaspoon (5 ml) black pepper

2 (16-ounce [450 g]) can kidney beans

28-ounce (787 g) can diced tomatoes, undrained

12-ounce (350 g) can tomato paste

2 (15-ounce [425 g]) cans chicken broth

Set temperature dial to 400ºF (205ºC). In insert pan, heat the oil. Add the beef and sausage and cook about 20 minutes. Add the onions, pepper, garlic, and jalapeno and cook 5 minutes. Stir in remaining ingredients. Reduce temperature to 275ºF (130ºC). Cover and bake for 2 hours, stirring halfway though. Makes 5 quarts (5 L).

Roast Chicken with Honey Mustard Glaze

6 to 7 (2.7-3.15 kg) pound roaster	1⁄4	teaspoon (1.25 ml) pepper
chicken	1⁄2	cup (125 ml) honey
1⁄2 teaspoon (2.5 ml) salt	3 tablespoons (45 ml) prepared mustard

Remove giblets from roaster cavity and use for giblet gravy, if desired. Rinse chicken with cold water; pat dry. Sprinkle with salt and pepper. In a small bowl combine honey and mustard. Brush chicken with half of mixture. Place on rack and put into roaster oven. Cover and roast at 350ºF for 1 hour. Brush with remaining glaze. Continue to cook another 45 minutes or until done.

Whole Beef Tenderloin

1 whole beef tenderloin, 7-9 pounds

(3.15-4 kg)

2 teaspoons (10 ml) each: oregano, basil, thyme, and salt

1 teaspoon (5 ml) each: ground red pepper, black pepper, chili powder, and onion powder

Trim off most of the fat covering the tenderloin. Fold thin, flat end of the tenderloin back toward middle and tie with kitchen twine. This is so the roast will cook more evenly. Combine all seasonings and rub over roast. Place roast on rack and place rack in roaster. Cover and roast at 400ºF (205ºC) for 11⁄2 hours before removing cover to check with meat thermometer. Cook to a minimum internal temperature

of 140ºF (60ºF) for rare. Yield: 14 to 20 servings. 11