If you cook it to only 165 you will need to slice it. If you want to make pulled pork, cook to at least 195. Also, for pulled pork, if you don't have a thermometer and are using a bone in butt, the pork is done when you can pull the bone out cleanly with very little resistance.

I make pulled pork all the time. I'd put the dry rub on for at least 6 hours before smoking. I usually throw mine in the smoker the night before at 180 so it'll have an extended period of time for the smoke to penetrate, then in the morning raise the temp to 235. Once the meat hits about 150, it won't take on any more smoke flavor. Cook until the temp hits 195, don't worry it won't be dry and overdone. You can't pull it if you only take it up to 160. Mine usually take between 12-14 hours. Then FTC (Foil, Towel, Cooler) for at least a half hour to let the juices re-distribute. The butt will stay hot for at least 4 hours in the cooler. Don't pull until you're ready to serve.

Like the other reviewer, without even trying the recipe, why would you add mayo to a potato salad that already has mayo in it? Sorry, potato salad belongs next to a REAL sandwich.

Excellent. This is the rub I use the most. No MSG for me, so I added an extra tsp of salt instead. Does anyone actually still use MSG? Sprinkle on your ribs, don't be stingy, wrap em up and refrigerate overnight. You won't be sorry.

Fantastic! What more can you say. When refrigerating it, place the avocado pits in the bowl and cover. It'll keep the guac from turning brown.

Made this for a Mexican themed dinner and it turned out excellent! Even people who don't like custard liked this. I baked mine in a water bath so it wouldn't be so dense. Also refrigerated it overnight, I think that's the key in making sure you have a nice liquid carmel topping.

These received mixed reviews at a get together, some thought the sauce was great, others didn't care for it at all. Baking time was also quite a bit longer than stated and no real need to cut the waterchestnuts in half, they're small enough as is.

Another Superbowl flop, these took a lot longer than 5-15 monutes to cook, more like 25-30 minutes. And in the end they turned out somewhat rubbery. :-(

Made this for Superbowl, didn't go over very well at all. The Taco seasoning was WAY too overpowering.

Now this is some good eatin' I add just a bit of sage, maybe a 1/4 tsp or so and a splash of pickapeppa sauce when I make this. This doesn't make eight servings though, unless of course you're only having one biscuit, but who can have only one biscuit.

Rather dull. Added a couple green onions some more chili powder and infused about 2TBS of olive oil with a couple cloves of minced garlic, let it cool down then mixed it in with the cukes and a little extra lime juice. Helped a little...

I scaled the recipe down, but didn't scale back on the red pepper. That gave it some heat! Mmm, mmm, mmm! Just a tad too sweet though, I'd start with a little less, you can always add more. I too used fresh garlic and ginger, makes a big difference, use it if you have it.

These were remarkably good, never would have thought to try and make chips in the microwave. To solve the sticking problem, I just put a sheet of parchment paper on the turntable of my microwave and put the potatoes right on top. No need to coat a plate with oil and no sticking!

I definitely did something wrong! Mine ended up somewhat gooey. Probably should have shaken a LOT more flour off as well as refrigerating it for a while so that it would stick to the shrimp. Will try it again though, it has promise.

This was Excellent with a few tweaks, thanks previous reviewers! Doubled the garlic (I just finely chop mine with the salt), 1 tsp of salt, 1 TSP just sounded like it would be way too much, then I did half paprika and half old bay. Also added 1 tsp of pickapeppa sauce for that extra little sweet/spicy kick you can only get from pickapeppa. Marinated for about half hour or so while the rice was cooking. Went great with the rice also cooked with some pickapeppa in the water.

I make this quite often. I use all the liquid and also add some mushrooms, some red pepper flakes and I tend to go a little heavy on the pepper. I add the clams near the end just to warm them up otherwise they tend to get a little to rubbery for my taste. Also add a handful of fresh parsley at the end.

This is definately not one of your sweet ketchup based sauces. If you like the carolina vinegar sauces, you'll like this one. I ran out of tomato paste so I ended up using tomato sauce and cooked it down, also cut down on the red pepper by half and it was still plenty hot.

Been making these for a while. They were a hit at a Superbowl party. I throw the wings/flour combo in a ziplock, shake it up and stick it in the fridge. Don't omit the fridge step. I normally use less butter than listed, and I use different proportions of Frank's Red Hot sauce, butter, garlic powder and cayenne depending on the heat level requested. Milder = more butter no cayenne. Hotter is less butter, more cayenne.

Made these for a Superbowl party. I added extra garlic, garlic powder and salt & pepper. Everyone thought they were good, but everyone also thought they were missing something. Maybe some fresh parsley and extra cayenne, as they were not spicy at all.

Good taste, fairly easy to make, makes one HUGE crust. Big enough for a giant Chicago deep dish pizza. Yum!