Very good recipe! I made some changes: instead of ground pork and BBQ sauce - I used a container of already flavored BBQ pulled pork. I also used a rotisserie chicken, minus the skin instead of a regular chicken. One large can of crushed tomatoes instead of the 3 cans of whole tomatoes as I don't care for their texture in soups. The last change I made was 2 cans of creamed corn and 1 can of regular corn. I also had to add some water (we are a large family) and just thickened it at the end with a some cornstarch diluted in cold water. My family loved it!

Reviewed On: Jan. 16, 2009

I sprinkled the steaks with Dale's marinade prior to adding the salt and pepper and let them sit at room temperature for 30 minutes. Other than that I followed the instructions exactly as the recipe calls it. Everyone in my house was very pleased (especially with the gravy). Definetely a keeper recipe!

Reviewed On: Jan. 5, 2009

I cut up the pork tenderloin and placed the pieces on a flat tray. Following other suggestions, I sprinkled garlic powder, and paprika, along with the salt & pepper. Then, using a large flat pancake turner, I scooped the meat and placed it on the bag containing the cornmeal, which I had spread all over the gallon-sized bag, ensuring all meat was covered. The people who had bad experiences with the cornmeal, I think it was because they undercook their meat. The other changes I made was to smash the peaches as much as possible, due to picky eaters at home, and used a jar of taco sauce - medium flavor instead of salsa. I also simmered a bit longer - for about 40 minutes, which made it much thicker. All and all it was a very good recipe and we will be cooking it again.

Reviewed On: Nov. 30, 2008