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Zesty Slow Cooker Chicken Barbecue

Reviewed: Mar. 9, 2011
I made this exactly as the recipe directed. Instead of store bought salad dressing, I made a very tasty Basic Italian Salad Dressing found on Epicurious. I stopped cooking the chicken after I measured the internal chicken temperature at 180F - this was almost 6 hours on low. On sampling the food, the sauce was very acidic. This might have something to do with the BBQ sauce having vinegar in it and then adding a salad dressing, which even store bought dressing has vinegar in it. That is lots of acidity in my opinion! The chicken had formed a crispiness on the exterior. Internally it was pull-apart easy (kind of like pulled pork), however, I found the chicken dry. Perhaps cooking the chicken from frozen had something to do with this. All in all, this is something I will not be making again.
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Roasted Garlic Tzatziki

Reviewed: Aug. 23, 2010
This is awesome. Made it with fresh Dill instead of the Mint. Next time I will try the more traditional approach and use Goat Yogurt. Update (18 Mar 11): Living in Toronto, we have a massive Greek population and the well known Danforth (Greek Town). Many of my friends are Greek and it was well recommended to use Goat Milk Yogurt (Greek Yogurt). So this time around I made it properly. Strained the Goat Yogurt for 24 hours. The thicker it is the better the outcome. Try it, you won't be sorry.
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40 users found this review helpful

Sweet and Tangy BBQ Sauce

Reviewed: Jun. 13, 2010
I don't know about this one. Tried it, followed the directions exactly as they are. I found the taste odd and the sauce was very acidic. When I first read the recipe, I was wondering about the acidity level when you see things like 2 cups of ketchup (which has a lot of vinegar in it), 1/2 cup vinegar, and then 1/4 cup apple juice - all these are acidic! Might be better if the ketchup was changed for tomato paste and crushed tomatoes.
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8 users found this review helpful

Juiciest Hamburgers Ever

Reviewed: Jun. 5, 2010
Great burger. I think it needs a bit more seasoning though. Maybe adding some green onions to the mix. I'll try some variations and report later. Thanks
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