I love this two step method of cooking - the slow cooker makes it tender and the black skillet oven time enhances the texture and provides those delicious little "burnt ends" that we all love. A good tip: after removing the meat from the slow cooker and pulling it and blending it with the sauce, I add about 1/4 c of the juices from the cooker to the meat before turning it into the skillet (which I already have hot by warming in the oven during the pre-heat.) This aids the charring and caramelizing while helping to keep the bulk of the meat juicy tender. Taste is subject to your seasoning and sauce; for mine I use half Bull's Eye Original and half Moonlite BBQ (local specialty from Owensboro, KY) plus 3T molasses or brown sugar, and 1T Frank's hot sauce for a spicy-sweet flavor. I also add one whole sweet onion (sliced very thin) to the slow cooker pot before the meat goes in, plus 1/2 tsp liquid smoke to the beef broth/ beer / cola. No matter which cut of meat I've used, or which form of liquid, as long as I've stayed true to the method, I've ALWAYS produced a crowd pleaser with this recipe. Thank you KMB233 for sharing!

Reviewed On: Aug. 22, 2009

Really lovely recipe. I mix the garlic salt, lemon juice and melted butter together, then toss the scallops in it before broiling. A light dusting of paprika or cayenne just before broiling is also nice, both in taste and presentation. Rather than serving with additional butter, I prefer an extra squeeze of fresh lemon just before serving.

Reviewed On: Apr. 17, 2008

This is very good just as laid out, but after experimenting I think I've found three changes worthy of sharing. Firstly, I couldn't stand to pitch out the water in which the raisins were plumped (why toss away so much flavor?) so instead I use 1/2c of hottest tap water (toss raisins and let soak about 10-15 minutes in it) then reserve it after draining the raisins and add this cooled liquid to the egg, oil, and sugar mixture. Secondly, to balance the added liquid, and also add some healthy fiber, I add 1/2c whole-wheat flour and a few tablespoons ground flax seed. Thirdly, I use the longer, shredded coconut instead of the flaked, as I think it improves the texture. Really delicious results!

Reviewed On: Apr. 17, 2008