This is great, I pre-make some garlic/basil infused olive oil in a mister sprayer and have on hand at all times. great for anything, veggies, meat, chicken, fish, anything on the grill. even a good baster for chicken in the oven. I grill a lot of veggies, so much so had to buy a larger grill. An excellent, very low fat way of grilling fresh veggies. I do it all year long, even in winter. Thanks again. This deserves the most stars + that are possible. Even picky eaters will eat their veggies. squash, zucchini, bell peppers even sliced onions and mushrooms on a kabob or in a grill stir fry pan.(the ones with the holes in it). I love that MCCOLLSA rating, My dog loves veggies on the grill, even green and yellow beans. a full bred Tenn mountain treeing feist. She eats as well as we do...lol. OMG just remembered. use this infused oil spritz and sprinkle a touch of curry and lemon on some shrimp and toss on the Barbie. Gawwwwd I love to cook..... sorry to ramble, but you have the most wonderful BASIC ready to build upon grilling mix there is. GOOD JOB..

This is excellent. And about the same sauce as I use to put on crisp home made toast for a bruschetta. For a little different tang, I sometimes add a 1/2 tsp fresh rubbed taragon leaves into it. Gives it a combo os tart/tangy/sweet flavor. My compliments to the Chef. I usually slightly heat my sauce first, but it is really fresh and good without cooking first. A great adaption to my personal favorite sauce and bruschetta mixture. a little sweet vidalia onion helps for those who like it. a full 5 stars plus.

Try this as a little fork dip when having a nice rare piece of Prime Rib. it is heavenly, accents the beef perfectly. Very good, have made one similar. Making my mouth water for a prime rib already. Or any fine cut of meat. Ummmm give it a shot with steamed shrimp also....

Very good, but the cooking time depends on thickness of steak, and how you grill it. A good Weber grill(gas) calls for nearly all grilling do be done with the cover closed. I grill at very high temperature with cover down. 3 1/2 minutes on one side, turn and 4 on the other side, depending on thickness. Med rare to rare. turn heat off if you want more done, don't forget the meat continues to cook as it rests. Very good marinade.

very good, there are so many variables to the name Cobb Salad. I had a good one once from Applebees, on a promotional menu item, not back since tho', but they used grilled sliced steak instead of chicken, I have made it both ways several times. always a very good meal in a platter type bowl. lol.

Very good, been doing taters like this for years, but, along with the smell and flavor, I always add a small onion diced or sliced. Love onions in fried taters for breakfast or any meal. Crispy they are better than french fries with a hamburger off the grill. save some extra baked potatoes for good results..

Very good change of pace veggie dish. Everyone is able to adjust or add to their own taste buds and preferences, and I totally agree with Chef Clare, Please try and understand what you are talking about before you berate someones recipe, because you used substitutions or didn't make it properly.... Food and its preparation is an art and talent that not everyone has, but does have the capability of learning. An experience. Too many cooks spoil the recipe of origin. Make a new recipe of your own already..... Good recipe....Thanks.

Except for the lemon, I add a pad of butter with some brown sugar. AND I use Meyers Dark Jamaican Rum.. Best hot toddy, hot buttered rum ever.Used to bartend at a ski lodge, now there were some happy skiers after a day out in elements. No colds the next day. hahaha..

I so agree with CHGOFOODIEGAL, don't show a review with totallly changing the recipe. ALL recipes, and I mean ALL recipes are individual creations. whenever you adapt/change/alter, which is what ALL good cooks do for personal preferences, you have then made a unique/personal recipe, which you should take the time to adapt, measure, and do all the things necessary to make it your own version, and publish it. Not totally embelish and change someones creation or adaptation of a recipe THEY made for personal taste. TRY the recipe as printed, rate it, then make your own adjustments for taste later, and create your own recipe.. Nick Stellino, a personal mentor, and expert southern mediterranean chef, in his book, "CUCINA AMORE", that taught me the basics of cooking and adapting, says the same thing. Try it the way it is written, then, as all recipes are, adapt to make it your own, through experiment and creativeness, and personal taste.. Kimberly, this was an excellent version of an old family standby in comfort foods. Thank you....And I am sure I will adjust it somewhat for personal preference, AFTER, I try it your way...hehe. Thanks girl. very good as is. 5 stars for your creative juices. keep'em coming..

Very good. Less salt. Actually the Paprika is a good salt substitue......the rub ingredients resemble a famous "BAM" recipe. and good at that..

KUDO'S to the chef. I agree. keep it as intended or create your own recipe......hehe very good and unique recipe.. a few minor alterations per taste. but someone decided to change the entire intent of recipe.....making it all different.. I like the original...... baked with the condiment sauce may be good, but is a different recipe and flavor all together... Originality has its perks...and as a hobby chef, I applaud you.....

Thanks JAQUE, Excellent for this type of meat cut. never tough if left alone and not uncovered. and for full time..I usually start out high til near boil, then low for the 6 hours. great recipe...gimme more..hehe.. good recipe for Kathys roast and veggies.. add and delete veggies as preference. and spices. The method is what counts here.. and browning really helps. a good stainless steel skillet works wonders with the browned stickies and some good wine used to loosen it up....and add to cooker..hehe.. GOOD JOB

Some people need to get a grip....this is an excellent recipe as is.....If you want to make wholesale changes and completely re do it....make and submit your own recipe....some hints and brief adds/deletions fine...but come on. this person went to a lot of trouble for this recipe. and it is fabulous as is. completely change it? make your own recipe....not beleager us with wholesale changes..... Thanks, this recipe is great as is.....we all make our own LITTLE/subtle changes for taste preferences....good job..

This is so much like gramma and mom taught me to make as a youngster over 50 years ago....64 now. glad those ol' dearly loved and missed Ukraine/German women were sticklers over teaching the boys how to cook and take care of themselves...lol. but, I've seen some say it is too soupy....well, you add some extra taters, and cook some earlier than the rest, and mash them, and add, just like regular potato salad to give them a creamier mixture....and tho' it is not healthy way, gramma always added some of the bacon grease to it to add flavor...today we don't do it...mmmm rare occassion maybe, just to taste grammas way. don't be shy on the onion or pepper. hold back the salt. If gramma could only see the appliances and shortcuts in kitchens today for her noodles, bread, spaetzles, etc...the old days, all from scratch. and she hand cut her noodles with an old paring knife on an old worn down block of wood, noodle by noodle. No one could ever say they were lazy cooks....spaetzles on a sieve? hahaha. all hand done on the old steel grater. GOD LOVEM ALL..The traditions of the old ways made us the chefs and hobby cooks we are today..

Yes, this is the way Gramma, and Mom used to make them, only baked. and with thawed frozen bread rolls, or make your own bread dough in bread machine. I have a miracle whip salad dressing mixed with sour cream and prepared horseradish for a good sauce. same as with prime rib......for a "bam" little kick of flavor.. they freeze well and reheat in oven or better yet microwave. once frozen use seal a meal or food saver roll and get the air out. they keep a long long time. but if you have anyone around, they don't last. great for quick company short notice meals or snacks. I would give it a 10 rating if possible.

I have been making these for 50 years, my old Ukraine/German Grandmother used to make them. but back in the day when pennies were tight. we only had the ground beef, cabbage, onions salt and pepper. and bread dough. We use an 18 qt Nesco to cook it all down until all the cabbage is wilted down and onions soft. and beef done. drain off and cool. Then roll out the bread dough, cut a square fold them in and bake.. Kids and grandkids called them "grubby ducks" we laugh still at the german/english kids pronounciation of it. as most German cusine dishes, It is excellent fare. freeze well, and reheat in microwave.....Used to take in lunch all the time.. Brings back many memories of dearly missed Gramma and Mom....

This is a good recipe, For THOSE who won't or don't use MSG, the best part of being a versatile cook is to add to, or eliminate certain ingredients and make it your own. We all have different tastes, so you diversify to your liking. A great chef, Nick Stellino taught me that in his recipes and books. His motto, Make it according to the recipe the first time, then make it the way you like it...... Take out the MSG, add the Seasoned salt, some garlic, and go for the gusto. Gook basic recipe, for a simple dish. Thanks

Very good, but found it better when draining some of the juice before adding the mustard and honey. very good

This is a great addition to any Pasta dish. Guests raved about it. Kudos given to the chef for this one. and another all recipes viewer added.

I used 1/4 pound mesquite with the hickory. I had 2 professional Pork Smokers tell me they were the best smoked ribs they ever had and begged for the recipe.. Great Job Steve. this is my favorite rub now.....