"The meatballs were awesome! I used dried herbs instead of fresh just b/c that's what I had. Trying to save money and use up what I have before I buy more. :) The sauce was okay, it wasn't bad, just not stellar like the meatballs."

"The chicken was great! I tried to rewrite the recipe for other viewers to see in the reviews, but it was too long and I guess I'm limited to one post? Sunny didn't use the cumin in the show, it was left unopened sitting next to the other spices, but around minute 9 of the show she did list it in the ingredients of the spice rub mixture, so I guess she accidentally left it out in the shows taping. (TIVO is great!). The ingredients for the brine are correct. The butter goes with half of the rub ingredients for under the chicken skin, not the brine. Don't forget the brown sugar, its listed, just crammed next to the BBQ Rub text. Hope that helps the poorly written recipe.

"Remove the chicken from the brine and pat dry with paper towels. Use your fingers to gently release the skin from the flesh of the breast and legs. Spread the butter mixture evenly under the skin and over the breast and legs. Pat the remaining BBQ rub mixture all over the bird. Transfer the chicken to a roasting pan fitted with a roasting rack and bake until golden and the juices run clear, basting frequently, for about 1 hour 15 minutes. Remove the chicken from the oven and raise the oven temperature to 450 degrees F. Baste the chicken thoroughly with the drippings in pan, return to the oven, and let bake until the skin is brown and crispy, about 15 minutes. Remove from the oven to a cutting board and let rest for 10 minutes before cutting. Carve the meat and arrange on a serving platter. Serve with Lemon and Walnut Waffles, if desired.

"BBQ Rub:1 stick unsalted butter, room temperature in separate bowl, ½ cup light brown sugar,1 tablespoon paprika,1 tablespoon dried ground thyme,1 tablespoon garlic powder,1 tablespoon onion powder,1 tablespoon salt,2 teaspoons cayenne pepper,1 teaspoon ground cumin,1 teaspoon black pepper,1 lemon, zested,Yield: about ¾ cup Combine all the ingredients, except butter in a small bowl. Divide the spice mixture in half, (half to mix with the butter for under the skin and the other half of the rub by itself for the outside of the chicken skin.)In a small bowl add half of the BBQ Rub and the butter. Mix until well combined. Refrigerate for a few minutes if the butter begins to melt after mixing.

"Brine:8 cups water,1 lemon, juiced and halves reserved for brine, ½ cup salt,½ cup sugar,1 (7 to 8 pound) whole roaster chicken. In a bowl large enough to fit the chicken, combine the water, lemon juice and halves, salt and sugar. Whisk until salt and sugar are dissolved. Add the chicken to the bowl, cover and refrigerate for at least 6 hours, or overnight. If the brine does not fully cover the chicken, rotate the chicken halfway through the brining process. Preheat the oven to 350 degrees F.

"The chicken was great, the way the recipe was written was not in the correct order, so I rewrote it. In the show Sunny did not use the cumin spice, although it was sitting on the counter unopened with the other spices. At minute 9 of the show she list cumin as one the spices in the rub, so I think she just forgot to use it in the taping. (TIVO is great!)