Incredible rub. I don't make 832 servings worth, but I do make a bunch at a time and keep it on hand. It's so easy to reach in spice cabinet and douse it on any white meat. I've used it on both chicken (tenders, boneless breasts, bone-in pieces, etc.) and pork (tenderloin, chops) and every time it turns out nothing short of spectacular. Jerk chicken and honey mustard is a combination that you can't go wrong with!

Great restaurant quality recipe! The first time I made it, I had a hard time taking the uncooked mixture and forming it into 1/2" thick 'patties' - mine were way too thick. So I browned them on both sides anyway and when I tried one, the middle wasn't cooked through all the way. To 'fix' it, I cut them in half (not into semi-circles, the other way) and then browned the uncooked sides. They turned out perfect. Thank you!

Great recipe. Made this for 10 people for a St. Patrick's Day brunch. Even those who said they didn't like corned beef loved it! As another reviewer suggested, I used Murphy's Irish Stout instead of Guinness. It took 3 cans to cover the two 2.5lb pieces of corned beef completely. I didn't bother rubbing the brown sugar into the meat, just put it into the crock pot along with the seasoning packets. I cooked it on high for nearly 7 hours and it came out wonderful. This is definitely my new standard corned beef recipe. Thank you!

i followed the recipe in it's entirety (which i usually don't do) with the exception of a onion up the bird's cavity. since i had a 8-9lb bird, i doubled the servings to 12. it just about doubled the cooking time, too. for the last 30 mins i got a little impatient and turned the oven up to 400° (from 375°). as long as the bird gets to at least 170° internal temp, you'll be fine. also, i did baste it religiously every 30 mins but i forgot to stir the potatoes but they turned out anyway. resting the bird for 35-30 mins is an important step to allow the juices to get throughout. carving too early results in the juice on the cutting board and not in the meat. will make this again!