I used fresh dill and wild caught salmon. I'm not sure a farm raised salmon has the strength of flavor to stand up to the flavors in the sauce. Also, I think make sure to plank it--I think the cedar adds to the flavor balance. Next time, I might reduce the sugar--salmon as a fish doesn't generally need it. This is my go-to recipe for planking, and I think suits NW caught wild steelhead salmon very well.

Reviewed On: Sep. 7, 2009

Very flavorful. I made some changes that were pretty much just easier. I had about double the white beans leftover from a previous recipe so put that in (made from dried, as I don't use canned beans). I used vegetable broth rather than beef because I have some good veg broth starter. Cooked up the sausage a bit earlier so that it could sit on paper towels for awhile and get as much fat wicked out prior. Also, since I was getting canned tomatoes anyways, I got the italian flavored kind. Parents and kids alike enjoyed this meal. I will make again.

Reviewed On: Jun. 8, 2009

I only gave it 4 stars, because if I used the full amount of bbq sauce, I know I wouldn't have liked it. I chopped the roast as it wasn't moist enough to shred. I first put the roast cubes in the crockpot and then squirted in the bbq, stirring, just enough for decent coverage. I also used frozen vegetables instead of canned as I just don't use canned vegetables. This is a good recipe to use up a dry roast.

Reviewed On: May 29, 2009