Okay, we're off into new territory for "Pitchpull"...
We invited old friends to visit in Destin. One couple came to spend the week, while another couple spent time with us on two different evenings. The first of those nights we went down the street to our favorite haunt... "Kenny D's". Kenny's is a wonderful little cajun bar, and we absolutely love Ms. Gracie's New Orleans style cookin' there. But we wanted the chance to sit and talk without the pressure to vacate the premises on the second night, so we decided to cook/eat in. It was Sara Jean's idea to make Italian Beef sandwiches.
Other than knowing that fat content is what makes for tender meat, I know almost nothing about selecting a cut of beef. We asked the butcher for advice and he guided us to a chuck roast, finely marbled with fat. Into the cart it went.
I've read Jinks comments about the benefits of slow cookin', so the night before our guests were to arrive we pulled out the crock pot and started heating that chunk o' meat. We cooked it ten hours, then paused to shred the meat and add the pepperoncinis. It then went back into the pot another two hours before we spread it on hoagy buns and served the sandwiches. They were tasty, tender, and excellent overall, but still not as good as some commercially bought sandwiches we've eaten.
So here's the 64-cent question-
I'm now turned on by the idea of using the crock pot to deliver the tender and tasty. Do you have any ideas on how we could have improved the sandwiches? And if not, do you have a favorite "fail-safe" crock pot recipe you'd like to share?
I'm all ears/mouth!
UPDATE, 0748 HOURS:
I just checked my links and wandered around Kenny D's site a little.
Found this page and thought it might amuse you.