Myself nor the rest of my family (4 of us) liked this recipe. It was like an Asian style steak dumped in whiskey.The liquid smoke didn't go with the soy or teryaki flavor at all.That is mainly used with barbecue, though I can appreciate trying knew things. With little tastes of the rest of the ingredients, mainly all that was tasted was the whiskey. Maybe you have to be a whiskey lover to enjoy this. I was really disappointed.

Reviewed On: Jun. 13, 2008

This was really good. I used a chuck roast- almost 4 lbs. I used 2 cans of beer-which I hate-, but I figured it would go well with the roast. My husband of course was all happy it was made with his beer! I used 3 tsp. of the Liquid Smoke, but I used HICKORY instead. I thought the hickory smoke would go well with the kind of barbecue sauce I picked out.Also to get that, smoky hickory wood chips, kind of taste to the meat. It absolutely did! I do not like onions so I used onion powder instead, about 3 tsp. I cooked it in the crock pot for almost 6 hours on high. I shredded the beef, then drained the juice that it was cooking in, except for 1 cup, or a little more if you want. Then I put in a whole bottle of Bull's Eye barbecue sauce back in the crock pot along with that 1 cup of the juice. Then I put the meat back in. I stirred it all up, and let it cook for about 25 minutes more. Served on Kaiser rolls with cheesy au gratin potatoes. It was fantastic! Thanks for the recipe. I like to find good ones, and then tweak them with my own ideas.

Reviewed On: Jun. 4, 2008

Best chicken wings I've ever had! It is a great change from just barbecue and buffalo wings! Thanks

Reviewed On: Jun. 4, 2008