This really does make incredibly moist and flavorful pork - HOWEVER, the sauce is a Memphis-style sauce - sweet and ketchup-based. As a native Carolinian, I can say that true Carolina BBQ is dressed with a thin, vinegar-based chili sauce. It's not for everyone, but it is a defining characteristic of Carolina Que. Still a yummy recipe, though.

Reviewed On: Feb. 6, 2011

I really don't understand the rave reviews for this cake. While the basic chocolate cake was fine, everything else was terrible. Adding 1/2c of Kirsch liqueur makes the cake taste and smell like rubbing alcohol. I'm hoping it will become edible after sitting overnight but am worried about it drying out in the fridge. The filling between the layers is far too dry - I softened the butter prior to creaming, but after adding the sugar and coffee all I had was a thick paste. I had to add about 1/3 c of cream to lighten the consistency, but if you have reserved syrup from the cherries, definitely use that. And what is with the unsweetened whipped cream for a frosting? This cake was very expensive, took a long time to make, and was just strange (not in a good way). If you must proceed, I would definitely suggest making it at least a day in advance and covering it well so it doesn't dry out. Maybe this is what "real" Black Forest Cake is supposed to be like, but if that's the case I must say I don't care for it at all. Also, change the default picture... This cake doesn't have chocolate frosting!!

Reviewed On: Feb. 9, 2010

Yummy recipe! I love the sweet/savory idea of dried cranberries with sausage. All I had onhand was Italian sausage, and unfortunately that did not work at all with the flavor profile of the stuffing... oops! I used fresh herbs (twice as much as dried) and I felt the combo was too heavy on the sage and rosemary, and too light on the thyme. In general I think rosemary and sage go great with sausage, but thyme goes better with poultry, so consider what this stuffing will be served with and adjust accordingly.

Reviewed On: Dec. 28, 2009