This was pretty good, I like my way better. I did use a large shoulder blade pork roast, (99 cents a pound!!) and forgot the garlic, put that on at the last minute. Might try this again, but like I said, we prefer mine: season with Tony Cachere's, garlic powder, onion powder. That's it. Might do the olive oil thang, tho, it did give it a nice crust.

Reviewed On: Dec. 3, 2006

This is basically my mom's recipe too - can't verify amount of mayo because I just eyeball it. And I usually just use a squirt of prepared mustard. One thing my mom would do is to push the cooked egg yolks thru a sieve, this would make a smooth consistancy. A little time consuming but nice. I also pipe in using a ziplock bag with the tip cut off. And instead of sprinkling paprika have started sprinkling with Old Bay seasoning. Nice! Usually gone quite quickly.

Reviewed On: Nov. 19, 2006

Yum Yum Yum! If you leave out the Jaegermeister it's called a Gingerbread Man. DEFINITELY use cinnamon liquor like Goldschlager. I had a bartender make it with Aftershock and it was NASTY. You're looking for the "hot" cinnamon as compared to the "cool" cinnamon flavor. Just get Goldschlager and you can't go wrong. Cheers!

Reviewed On: Aug. 27, 2006