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Adjustable stand — hold cookbook or tablet at eye level while cooking
Hickory chunks — classic American barbecue smoke flavor
Record your recipes and experiments — organized cooking journal
Apple wood — mild, sweet smoke for poultry and pork
Cherry wood — fruity, mahogany-colored smoke for pork and poultry
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Hickory chunks — classic American barbecue smoke flavor
Record your recipes and experiments — organized cooking journal
Apple wood — mild, sweet smoke for poultry and pork
Cherry wood — fruity, mahogany-colored smoke for pork and poultry
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Mix salad dressing mix, vinegar and teriyaki sauce in cruet. Shake well. Add oil; shake vigorously until well blended. Pour 1/2 cup of the dressing over meat in shallow dish or zipper-style plastic bag; cover. Refrigerate 2 hours to marinate. Drain. Discard marinade. Place meat on rack in roasting pan. Add enough water to bottom of pan to measure 1/4-inch. (Do not have meat touching water.) Bake at 425F for 35 to 45 minutes or until meat reaches 170F. Serve with remaining dressing, heated. Makes 8 servings.