This was my first try at BBQ pork and I know I will never have to search for another recipe. Both my husband and I agreed it was the best we had ever had. I did use a bottle of Sam Adams beer instead of beef broth, and baked in oven as suggested. Amazing. Better than restaurants.

Reviewed On: Feb. 17, 2009

There are few things worse than too much salt in a dish. Perhaps the measurement should be in teaspoons instead of tablespoons. It's a shame, because otherwise, I think this would have been pretty good. Seriously, the goulash was so salty that it was inedible. I tried the usual remedies to no avail. I followed the recipe to the letter. I think this recipe is worth trying, just for the smoked paprika.

Reviewed On: Feb. 15, 2009

Excellent...and you don't need to make the day before! Those of you who said your potatoes weren't creamy probably used big bakers. I agree that the recipe should specify what kind of potato or the approximate poundage. I used 9 red potatoes (about 2 lbs.)and the recipe came out very creamy. Red potatoes have a wonderful texture and mash very easily. They're also about half the size of an Idaho. Don't bother peeling the potatoes--it's unnecessary labor, and the skins provide color and nutrients. I increased the amount of salt and pepper a bit, and only used 3 oz. of cream cheese. Otherwise, excellent. My very southern husband loved them.

Reviewed On: Feb. 14, 2009