I've made this a couple of times, the last time was at Christmas for a large dinner party. Looks great, tastes better. I cook it on the grill using a disposable aluminum pan. As it cooks, add a little water to the pan if the pan starts to dry out. You need a meat thermometer to tell when it's done, cooking times aren't very reliable when grilling in Syracuse in winter.

Reviewed On: Feb. 6, 2007

Not much flavor, all you could taste was the cinnamon. Not one I would try again.

Reviewed On: Jan. 13, 2007

Everbody loves this recipe. I make a bleu cheese sauce by melting the butter and bleu cheese together and adding some heavy cream. Sometimes I'll add some Merlot or Cabernet to make a bleu cheese/wine sauce. The rub is great and the sauce smooths it all out.

Reviewed On: Jan. 5, 2007