Beef roast...
    1. 24oz pepperonchini, 2lb of beef roast, 1lb of beef steak, on low in pot for 36 hours
                beef roast (whole, large, pieces) are much better than individually-cut steaks
                keeping in pot for 36 hours wasn't a problem (possibly even better)

    2. 2 cups vinegar, 5 capfulls of louisiana habanero sauce, 3lbs of beef roast, little bit of lemon juice, water filled to top
                oh yeah, baby.  1) don't cut it at all, the whole chunk is good.  2) to eat it, take
                some tongs and pull the whole thing out of the water, and just peel strips of beef
                off, and 3) the capfulls of habenero didn't do shit, but dipping the strips
                afterwards in Frank's Cayenne Pepper Sauce (distributed by Reckitt Benckiser) is
                *wonderful*.  The shit is spicy, but is watered down enough to make me happy.