Contributed by: NAPSA
Family Budget Squeezed? Plug In To Eat Out
(NAPSA) - If the current economic situation has put a damper on the family's "eating out" budget, don't despair. It's now a cinch to turn out foods that may taste better than anything on a restaurant menu, and with very little effort.
Multiple racks make it easy to cook enough food for a few meals, which means it's a great time-saver for hectic weekdays. Cook an extra piece of salmon and use it as a tasty and healthy addition to a lunchtime salad; leftover flank steak can be thinly sliced and used for building a "mile-high" Dagwood-style sandwich. Smoked turkey or chicken make a mighty flavorful cold salad the second time around!
All these convenient features make it possible to start the evening meal before leaving the house in the morning. A marinade-injected pork butt, a spice-rubbed brisket or even luscious racks of ribs can be placed in the smoker. Adding a handful of wood chips to the side-loading wood chip tray adds a smoke flavor that can't be beat, and by dinnertime, a melt-in-your-mouth or falling-off-the-bone dinner can be served.
Originally available in 40-inch and 30-inch models with stainless steel and black finishes, there are now two new options. For those cooking for a smaller crowd, there is a 24-inch Tabletop model that has two cooking racks. For the outdoorsman, there is a 30-inch model that sports a Realtree(r) camouflage APG HD (All-Purpose Green High-Definition) door.
This recipe for smoked pork butt will rival any restaurant meal.
Mix ingredients and rub onto pork butt.
Cook pork for 5 hours in smoker at 225 degrees F, using wood chips during the first 3 hours.
After 5 hours, remove butt and wrap in heavy foil. Cook for an additional 3 hours. Internal temperature should be 160 degrees F.
For Southern-style serving, pull pork apart and serve with your favorite barbecue sauce, fresh white bread and coleslaw.
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