Not bad, not awesome like everyone says, but not bad. They are better than what I was doing with Collards on my own, but there is still something missing from when I've had it made by relatives. "Pork" would be the easy answer, but I've had it with smoked turkey before and I still can't put my finger on what is missing. Or maybe it is Pork, lol. I did add a little vinegar and I enhanced it with the Goya jambon (ham) seasoning, as another reviewer did.

Reviewed On: Sep. 28, 2009

This was really, really good and easy. I had chicken breast strips, so it cooked a little faster. I also followed the suggestion of others and added a little corn starch to thicken it. It would probably be better with flour, but I have wheat allergies, so I used corn starch. I also added some fresh basil to taste. I will probably let my pan get hotter next time so that I can get more of a searing, but it was still really good!

Reviewed On: Sep. 23, 2009

Yeah!!!! I finally made some really good ribs!!! I can cook, but the one time I tried to make ribs, oh, 25 years ago, they came out tough and awful. These were great!!! I followed all of the directions for removing the membrane (I used a paring knife to get each membrane started) and for the rub. I did brush some beer on the ribs before I put the rub on to help them stick, but I probably didn't have to. They were in my fridge for 24 hours before I cooked them. We use a grill that can burn charcoal or wood, so getting the flame just right was tricky, but it all worked out. I just used bottle barbeque sauce, but next time I will either doctored some, or make some from scratch. Yummy!

Reviewed On: Sep. 7, 2009