Most bar Manhattans are much drier than this, which is a shame because the drink will taste and have a "nose" more like raw alcohol than any depth of flavor. There's a big difference in bourbons. For best flavor, use a straight aged bourbon, not a blend, which can be up to 70 percent grain neutral spirits. To get this drink in a bar, order a "sweet Manhattan" with a straight bourbon. And yes, a dash or two of bitters is essential!

Reviewed On: Sep. 25, 2009

Note to cookinkiwi - review the recipe again and first see step 2. Divide the glaze so that people can use it at table. Then go to step 4. With 4 minutes to go, brush the meat with the remaining glaze. Spray out any flames, though that shouldn't be a problem with tenderloin since it is lean. The general rule with any sweet sauce (barbecue sauce and others) is to use it briefly near the end of grilling. That's long enough to warm it and bond it to the surface of the meat, making an attractive and tasty coating. Sugar is a molecule containing carbon. Leave it over a grill too long and it burns and turns to black charcoal. Most folks don't like the taste of cinders.

Reviewed On: Jul. 9, 2009

This is a classic slow cooker recipe for a tasty pot roast - BUT - LEAVE THE LID ON! Every time the lid is removed, the moisture and heat needed to cook a tender roast is lost! That lengthens the cooking time, risks drying the meat and even can be a food toxicity issue if the temperature drops and stays much below 158 degrees. In other words, "set it and forget it!"

Reviewed On: Oct. 1, 2008