"Omitted the crystallized ginger - couldn't get any this time of year, it still tasted great, and simple and quick to make."

"Marinated for about 5 hours. Barely enough spice to cover chicken - bag worked OK. Gas grill, direct for 12 minutes then indirect for 20 minutes. Chicken stayed juicy, loved by all."

"Cilantro overpowered other tastes. Family liked it but next time will halve the amount of cilantro."

"A lot of prep work and time management necessary for this tasty burger. Next time I will reduce by 1/2 the amount of cilantro - it tended to dominate ."

"Marinated for 5 hours. Followed recipe but cooked chicken on the grill, direct heat until chicken developed some burn marks, then indirect heat. Total time about 25 minutes. Served with Jasmine rice. Everyone loved it."

"I followed the recipe exactly. Had the roast in the fridge for a week and it gave off no liquid? Used the Terracotta pot on the grill. Maintained a temperature of just over 200F. A 10lb roast took 5 hours to get to 118. It rose to 122 before stabilizing. 15 minutes in oven at 500, rested for 20 minutes and it turned out medium rather than medium rare. Most loved it, other than the real carnivore who likes her meat almost raw!. Next time will skip the 15 minutes @ 500, maybe it will end up medium rare in the middle. Have cooked this roast many times and it does not turn out the same every time, even though temperatures and times are the same. Will skip the pot next time.