The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Jul. 8, 2009
I cooked the meat with a few cups of vegetable stock and one chopped onion. I mixed the sauce separately, drained the onion/stock mixture and added the sauce to the meat for about a half hour before serving. I wasn't a huge fan but my family raved about it and there were no leftovers! The sauce is very tangy so if you prefer something a little sweeter or low key I'd suggest mixing in your favorite bottled bbq sauce. Overall the meat was very tender, the sauce was just a little overpowering for my taste.
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Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA
Living In: Chesapeake, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Jul. 7, 2009
this was easy but i found the sauce to be boring. needs a little more zip to make it more interesting. i did add a spoonful of sweet restaurant slaw (also from this website) to the sandwich and that made it pretty tasty. but alone it was kina boring.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jul. 6, 2009
This was excellent. I tripled the recipe for a large family gathering. It was So good, it got rave reviews and I had several recipe requests. Perfect as is!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jul. 2, 2009
this is a great recipe I made it with a large pork roast, cooked on low for 10 hours in crock pot. Took it out cooling the sauce untill grease go hard then scooping the fat off reheating the sauce with the meat in it for another four hours on low. The meat pulled apart and the flavor was great. We use for pull pork sandwhich and tacos. The only thing I did different is add more garlic because we like garlic. It makes enough for 2 meals for a family of 5 with 2 teenage boys. I love this recipe.
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Cooking Level: Expert

Living In: Spokane, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jun. 30, 2009
Excellent, made the recipe as written and my kids ate it like it was going to run away. I love the BBQ recipe.
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Cooking Level: Expert

Home Town: Montgomery, Alabama, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jun. 26, 2009
Well,I made this out of a sirloin steak and I didn't have liquid smoke (I thought I did!) and I used honey mustard but it turned out great! My son had three bowls!My dad had two and my mother had one so I'm lucky I got anything when I got home from work, Thanks for the recipe!
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Cooking Level: Intermediate

Home Town: Hornbeck, Louisiana, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Jun. 26, 2009
I kept recipe as written but only made 2 1/4 lbs of beef. Next time, I'd reduce the liquid. The reason for only 4 stars? It was too much vinegar! I would cut it in half because it was too strong. Otherwise, a nice quick meal. :)
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Cooking Level: Intermediate

Home Town: Methuen, Massachusetts, USA
Living In: San Diego, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Jun. 25, 2009
I gave this only 4 stars because of the grease factor. I came up with a great solution the second time I made this - I had the butcher cut 4 1lb thick sirloin steaks. with this modification, it is perfect!
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bb

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jun. 22, 2009
Since I have only about 7 hours to cook a meal in my slow cooker and this once called for 8-10 on low... I have used other recipes that called for for 8-10 hours on low that give the equivalent of 6-7 hours on high. I just cooked it today for about 6.5 hours on high and it was amazing! I do agree with the fact that there is a lot of fatty/ runny liquid after cooking however, I just drained most of it, pulled most of the fat off the meat and added bbq sauce to the cooker. I was afraid that the cut would turn out tough like other reviews stated but i must have did something right as this was by far the most tender piece of beef I have cooked with (I mostly use pork). If someone doesnt have any bbq sauce on hand.. why not add a little flour to the liquid at the end? Cant wait to make it again.. :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jun. 17, 2009
I let this cook for 17 hours on low, and it came out great! Came apart with a fork, not too strong a ketchup-y flavor. I would go for more liquid smoke next time I make it! I didn't want to make any changes the first time I tried it, but my husband, seeing the liquid level drop and scared it would burn, threw in a 10oz can of beer when the beef still had 12 hours to go. The gravy, obviously, was thinner, and I don't know how much the flavor was changed.
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Cooking Level: Intermediate

Home Town: Los Angeles, California, USA
Living In: Brooklyn, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jun. 17, 2009
WOW!!! Followed recipe exactly and its delicious!!!! And it smelled wonderful all day!!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jun. 2, 2009
So easy and so good. Read the other reviewers comments about being a little greasy, so added a little cornstarch at the end to thicken the sauce a bit and absorb some of the grease.
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Cooking Level: Intermediate

Living In: Des Moines, Iowa, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jun. 1, 2009
I loved it & it was very easy to make. I cooked it so long my sauce dried up & kind of burned towards the end but throughout the day I was tasting it & it was delicious. Will make again
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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
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Reviewed: May 25, 2009
I buttered my roll and then sprinkled a bit of garlic powder. I threw the rolls in the broiler... About 5-7 minutes later I added the shredded beef and added some hot sauce. Very delicious. I was skeptical at first because the smell of vinegar was OVERWHELMING but the key here is to let it cook for a very long time. At least 8-10 hours on high and if on low I would say at least 14-16 hours. The longer it cooked the better it tasted. I had a 2 lb roast so I adjusted the measurements accordingly. The sauce basically dried up because I cooked it for so long so I also added about 1/4 cup of barbeque sauce in the end. My little ones especially loved this recipe. My hubby added hot sauce to it but then again he adds hot sauce to everything. ;)
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: May 12, 2009
I'd like to punch up the flavor a bit but it was easy, straightforward to cook and made my family happy. It's a 4.5 star but since I had to go 4 or 5 I went with 5 stars.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: May 11, 2009
Good, but the original recipe did not make nearly enough sauce for our liking. I had to add more sauce ingredients as the meat was cooking.
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Cooking Level: Intermediate

Home Town: South Lyon, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Apr. 28, 2009
Fabulous!!! I cut the ketchup to 1 cup - no more was needed - and used a lot more garlic powder. My family LOVED this!
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Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Apr. 16, 2009
This wasn't the best but it was def. not the worst. I like this much more than the Nick's barbeque that usually buy at the store. I'll probably be making thia again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Apr. 14, 2009
Sauce was great but I had to double the amount and added some peppers & onions...also I like a rump roast better...
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Apr. 6, 2009
This recipe is AWESOME!!! I love it, my whole family loves it.
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Cooking Level: Expert

Living In: Arlington, Texas, USA

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