This was the best!!! I wish I could give it 10 stars. I don't 10 star nothing! But this... oh, it was so good, my friend is calling me wondering how to make it. I think from now on, I'll make 2 of them side by side in crocks and freeze the meat for later use. I read the reviews here and made changes accordingly: CHANGES: 1. Replaced green chili peppers with a small amt. of fresh jalepeno peppers 2. Cook on low for 8 hours overnight, remove to shred, return for 1.5 hours on low adding 1 tsp. Paprika and 1/2 tsp. Cumin 3. I used mild hot sauce, not super hot because I think it takes away from the other flavors, but still used 5 oz. 4. 1 tsp. Beef flavored bullion... use it from Byler's down the road. 5. Increased chili powder to 2 tsp. 6. Next time, I think I'll use fresh garlic and garlic powder.

Reviewed On: Nov. 21, 2009

Very good! I added melted butter to the oil mixture and used Italian Seasoning to spice it up a bit. Pounded the meat to make it even and then at the end of cooking, broiled for several minutes. Will make this again and again, I'm sure!

Reviewed On: Sep. 23, 2009

I guess I was expecting a much better taste. To me it was a little bland. I salted after cooking to make it taste better. It did, but I'm not quite sure what this needs; more spices I guess. I saw that others liked this so much that I just had to try it. Glad others liked it though! Will tweak it a bit and maybe repost my thoughts. One thing I gotta say is that I like the idea of doing kabobs... I've not done them in a very long time!

Reviewed On: Sep. 8, 2009