Reviewed: May 27, 2012

Really good flavor. More tangy than sweet bbq flavor.

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Reviewed: Apr. 21, 2012

After reading all the reviews, I HAD to try this. With the suggestion of some, I doubled the chili powder, left out the celery (didn't have any). I didn't have time for the slow cooker, so I took another reviewer's advice and put it in the oven covered at 250 for 4 hours. It fell apart easily, I'm cooking off the liquid now on the stove, and sneaked a taste -- WOW, it just melted in my mouth and the FLAVOR is DELISH! Into my rotation this goes!

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munchmn

Cooking Level: Intermediate

Reviewed: Sep. 20, 2011

Just ok.

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justynajd

Reviewed: Jun. 24, 2010

Although there are a lot of ingredients to this recipe and it takes a little extra time getting them all together, the flavor is amazing! You will not be disappointed.

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5 users found this review helpful

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ANNIENC

Living In: Charlotte, North Carolina, USA

Reviewed: Jun. 7, 2010

my first try at bbq for my deep-southern husband. we both loved it.

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5 users found this review helpful

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hanners

Cooking Level: Intermediate

Home Town: Littleton, Colorado, USA

Living In: Salt Lake City, Utah, USA

Reviewed: Feb. 20, 2010

Mmm -- we liked this a lot. Never having had the original, we can't speak to whether it is or isn't, but as written (with one tiny addition) it was great Super Bowl food. And made a ton of leftovers! The one tiny addition: while the meat is out of the cooker for shredding, defat and run the immersion blender through the liquid. I chose to do it this way because while I like the flavor of the celery, I don't like actually eating the celery. I learned that trick a long time ago. Hides the veggies so I don't notice that they're there! It also hides the cooked onions from the kid who won't eat those. Our BBQ sauce choice: Sweet Baby Ray's. We will definitely be having this one again.

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Suzy

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

Reviewed: Feb. 6, 2010

This is awesome!! I used a lager beer and ended the cooking process in my cooking stone!! This is a keeper. Thanks for sharing.

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5 users found this review helpful

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foodNwine

Cooking Level: Expert

Home Town: Abbottstown, Pennsylvania, USA

Living In: Hanover, Pennsylvania, USA

Reviewed: Jan. 27, 2010

We have this every year for my son's birthday party. Feeds lots of people, and everyone loves it! One hint - the longer you can cook the meat, the easier it is to shred. I start it the night before to make sure it is REALLY done.

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katiemomto3

Cooking Level: Intermediate

Reviewed: Jan. 25, 2010

I followed the recipe exactly until I tasted the sauce and it seemed a little sweet. So I added 1 extra tablespoon of Worcestershire sauce, and it came out fantastic! I took some to work the next day and let a few people sample it, and they all wanted the recipe!

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dennydca

Cooking Level: Expert

Home Town: Orlando, Florida, USA

Living In: Fresno, California, USA

Reviewed: Dec. 23, 2009

I admit it makes no sense at all, but it was mostly nostalgia that drew me to this recipe. Coming from the Iron Range of Northern Minnesota myself, it somehow felt like "home." But it takes more than sentimentality to make a great recipe and this one missed the mark for us. With all the ingredients involved I anticipated something indescribably fantastic, but in the end it was just predominantly sweet and all but masked the rich, beefy flavor you'd want and expect - edible, but not a repeat.

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