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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
1
1
⁄2
cups (375 ml) vinegar
1
⁄2 cup (125 ml) Worcestershire sauce
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
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
chicken
1
⁄2 teaspoon (2.5 ml) salt
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
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 1
1
⁄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.
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
1
⁄4 teaspoon (1.25 ml) pepper
1
⁄2 cup (125 ml) honey
3 tablespoons (45 ml) prepared mustard
1 teaspoon (5 ml) each: ground red
pepper, black pepper, chili powder,
and onion powder
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
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