I have never made my own barbeque sauce at home before and will definetely do it again. Thanks for an easy way to add some spice to a nice pulled pork sandwich

Reviewed On: May 23, 2010

yummy yummy, I seared the meat after agressively seasoning with salt and pepper. Put the meat on top of some diced onions, poured a beer over and slathered on a bit of grainy mustard. 4 hours later on high, shredded everything and put in the fridge until dinner. Then mixed in the Kathy's Award Winning Barbeque sauce from this site and baked in the oven for a bit to get the crusty edges. Totally awesome and the meat was not mushy as it can sometimes get in the slow cooker.

Reviewed On: May 23, 2010

I have to say that I usually am a fan of a thicker more heavy beef broth based stew, but this was really great! The lamb was melting in your mouth and the extra broth was excellent with a crusty bread to soak it up. I bought a better quality smoked bacon and added leeks in with the vegetables, but will definetely make this again. I also added the veggies earlier and threw in some mushrooms in the last half hour. I did, however, find it to be more oily on top than I would like, so after refrigeration, I took most of the fat off the top. It re-heated even better the next day.

Reviewed On: May 23, 2010