In the South, barbecued meats cook slowly over a wood fire until they're fork-tender and steeped in flavor. In this stovetop version, long, slow simmering yields a similar result.
Ground Beef "Totchos"
Pizza Meat Loaf
Home-Style Meat Loaf with Maple Glaze
Chicken and Tomato Bow-Tie Stir-Fry
Easy Cheeseburger Pizza