I used a 2.5 lb “tri-tip” and cooked at 300 for 2.5 hrs and but still made the entire BBQ sauce recipe. For the final step, I baked at 300 for about 20 min just to warm it up (my meat was fully cooked after the first bake) If making a 4 lb. brisket, I’d double the sauce – but we love sauce! I sliced against the grain and my meat didn't crumble like other reviewers talked about. But, it has happened with other briskets I've made and it doesn't really matter b/c hopefully you are cutting into bite size pieces before eating it! This is such a good recipe - so easy and so tasty. Believe the reviews, it's a solid recipe.

Excellent technique for "quick" ribs. We loved it!! I just used a prepackaged dry rub and Stubb's Original bbq sauce. instead of the foil, we put a aluminum 9x13 underneath the grate to catch the drippings. There was not more than 3 TBSP of drippings, but the horror stories on these reviews scared us into using it!! Thanks for the technique - we will use it forever!!

Excellent ... and it does make a lot!

Very easy - but I recommend lightly toasting the bread before spreading the cheese and putting the toppings on. I also agree with the other reviewers - chop up the grapes in tiny pieces and put a lot of them on there. The grapes are absolutely needed to give depth and flavor to this appetizer. I was slightly disappointed by the lack of flavor, but think it can be altered by stir frying the pecans in brown sugar/butter and using a lot of grapes. Easy, good recipe - thanks!

VERY, VERY good and easy to make! I will never buy bottled sauce again. I omitted the anchovy paste as other reviewers. Thank you for this recipe!!!

Very good recipe - easy to make and tasty. However, it didn't knock my socks off. Believe it or not, it actually tastes rather light; even with all the cream - which was wonderful. Definitely use fresh basil and I would even suggest adding more garlic to add flavor. Thanks for the recipe!

This is really, really good - I only used about 5 oz. of cream cheese and 3 chicken breasts, which was plenty. We make these on Sunday afternoon and keep them in the fridge for lunches or quick dinners throughout the week. Thank you!!!

I found this to be a rather boring dessert. Maybe try a sugar cookie or graham cracker crust. Sorry!

Perfect recipe!! It's our reliable standby for Sunday nights with the Sopranos. We use the "Best Marinara Sauce Yet" recipe...complements it perfectly. I'm not a huge fan of canned sauces, and I'll say the homemade sauce perfects this. Also, I used Mozzerella. cheese; rather than Monterey Jack

I used wine only, no chicken broth and would probably used 1 and 1/4 cup total, rather than 1 and 1/2 cup. It was pretty strong. Also, I added about 2 tsp. of cajun seasoning to the entire dish after it was finished. It's a good dish - great for a cold night!

Simply amazing. Great mix of flavors and very easy to make. Thanks for the recipe!!

Very easy and tasty!! The chicken ends up being lightly breaded and juicy inside. This recipe is so nice because it uses ingredients you have around the house.

This is a good recipe, but to make it great...use cayenne pepper instead of paprika and green olives instead of black. It's very easy and very tasty!

Very tasty!! I marinated for 48 hours and LOVED it!!

Very good and easy! I added 1 tsp. of Louisiana Hot Sauce to the soup. Thanks!!

I was disappointed because they tasted too much like the breadcrumbs. I would use less breadcrumbs and be sure to make very small (less than 1 inch) balls. I also would add cayenne pepper

My husband said this was the best meal I've ever made him. I thought it was good too - but somewhat bland. Definitely a good meal for company because you can do a lot of the prep work in advance. I didn't have port, so I used brandy.

I love this recipe! But I added chocolate chips and my family loved these holiday treats!! The crust is amazing

This recipe is so good and I don't even like Tres Leches at restaurants. My husband has me make this recipe on his birthday every year! He's hooked. It's very easy and people are quite impressed, they can't believe you made this dessert. It's very fresh, which really makes it stand out from the restaurant version.

WOW - don't change a thing...it's perfect, wonderful and easy!!