Good, but WAY too salty. And I love salty food. I'll cut the salt by half next time. Mine was also a little overcooked after only 4 hours, and I was actually using a 6-pounder. I guess you really need to keep a close eye on it, and take it out as soon as it reaches 170 degrees. As I'm now reading through some of the reviews, I see that someone suggested cooking it breast down for the first 3 hours and then flipping it, which apparently helps keep the breast moist? Never heard of this, but will try it next time. Overall, this was worth trying again with half the salt and a closer eye on the temperature.

Reviewed On: Oct. 31, 2011

I've never used mesquite flour, so didn't know what to expect. I'm definitely not a fan, but can't blame the recipe. I think I just don't like the taste of mesquite. The cookies had a definite bean aftertaste that was very odd. I brought these to work, and everyone (jokingly) accused me of bringing pot cookies. :) They weren't bad, but just left a really weird aftertaste. Most of the cookies got tossed. Interesting experiment, though!

Reviewed On: Oct. 28, 2011

This got mixed reviews in my house. I really enjoyed it, and though it had a very rich, creamy, buttery taste. It was a great combo of cheesecake and carmel. I was suprised to find that the top didn't become crunchy, though. It was a very chewy top layer. I still enjoyed it. My boyfriend, however, gave it a rating of "eh." He thought it tasted fine, but was not interesting enough to make again.

Reviewed On: Aug. 1, 2011