These have always been a favorite. The BBQ style sauce was new for me. I generally baste them in just Worchestershire and a touch of cayenne while they bake. Using a wire rack is a must to get them crunchy. After they were fully crisped up I bathed them in the BBQ sauce then broiled them to caramelize the sauce on top.

Reviewed On: Dec. 15, 2009

I altered the butter to 1/4c shortening and 1/4c butter to get the best of both ingredients, the richeness of the butter, and the flakey-ness from the shortening. ABSOLUTELY WONDERFUL CRUST! Someone else suggest that, if the edges crumble when you roll it, fold them back into the center and continue rolling to size. Works like a charm! Thanks!

Reviewed On: Nov. 7, 2009