(NAPSA)—If you wantto really wow yourfriends with yourgrill expertise...start smoking. While quick-cooking foods such as chicken breasts, hot dogs, hamburgers and even fish fillets are perfectly suitable for a weekday meal, there’s still nothing like the flavor of foods that are cooked slowly over low heat, surrounded by a cloud of flavorful smoke. Even inexpensive, tougher cuts of meat will turn into mouthwatering, fork-tender fare worthy of Lr \ serving to guests. The average smoked meal takes anywhere from five to eight hours to prepare. And thoughit’s long on cooking time, it’s very short on effort. Regardless of your skill level, there’s now variety ofgrills that make it fun and easy to turn out meats that are fallin’-off-thebonetender, juicy and flavorful. For those who prefer the more traditional, hands-on smoking experience, most any charcoal grill with a lid can be used. There are many new Kingsford charcoal grills on the market, and some of them work especially well. Options range from the tried-andtrue barrel-style grill with an offset firebox to an oversize 26-inch kettle grill. There are also premium consolegrills with a black finish or in stainless steel for those who prefer cooking with charcoal but want the morestylish design of a stainless steel gas grill. For those who long for melt-inyour-mouth morsels but want a more hands-off approach, the Masterbuilt Electric Smokehouse is an excellent option. Designed for outdoor use, the refrigeratorstyle box smoker features a pushbutton digital control panel that allows users to set the thermostat at a precise temperature, ranging from 100 to 275F. A side-loading wood chip tray makes it a cinch to An outdoor smoker can bea terrific way to enjoy the rich flavor of slow-cooked meats. replenish wood when needed. A 24-hourdigital timer has an automatic shutoff feature—and when the time has elapsed, the Smokehouse will keep food warm until it is removed. This recipe is dynamite for making mile-high pulled-pork sandwiches. Smoked Pork Butt 1 % % 2 fresh pork butt (7 pounds) tsp. salt cup brown sugar Tbsp. chili powder Mix dry ingredients together, rub onto pork butt (can be done up to 24 hours in advance) and refrigerate until ready to cook. Prepare fire. Cook pork butt for 6 hours at 200F. Remove from smoker, wrap butt in foil and cook for another 2 hours or until internal temperature reaches 160F. Tip: Use apple wood chips for smoking or apple juice in the drip pan. For additional information, visit www.masterbuilt.com.
