Originally Posted by Mike K
If we know ahead of time we do Italian Beef. This is not the sandwich from Chicago but a low and slow oven dish. Take a chuck roast, put a packet of Good Season Italian Dressing mix (dry) and 1/2 cup water. Need to have an enameled cast iron dutch over (does not work well in stainless -- need the mass I believe) and into a 200 degree oven all day -- will need 8 hours at this temp or you can push it at the end by increasing the temp. Pull the meat out and shred with a fork, discarding any remaining fat. Put back in the pot with the juices. Serve on dollar rolls or . . .?????? Easy and loved by my whole family and then some.
Mike, I make my Italian Beef the same way, except I add a can of beer instead of the water and do it in the crock pot. That's a great meal for guests because it will hang out in the pot until everyone's ready to eat.
If I'm feeling industrious, I make potato salad to go with.
One of my favorite dishes for company is Frogmore Stew...Shrimp, corn on the cob, smoked sausages, new potatoes, butter and halved lemons, boiled together with Old Bays or Zatarains, and served with crusty bread. Spread newspapers out on the table and hand out terry dish towels for bibs/napkins.
In warm weather, Kim usually fires up the smoker and cooks a variety of meats, and I make baked beans, slaw and potato salad.
Deep-fried turkey and baked whole ham are always big favorites, too.