re: Dinner party menu help

I do alot of those 20+'s at the house, and formal or informal, the water smoker is my friend. I give it meat, liquid and plug it in at about the right time and it's ready to slice whenever and you don't have to fool with it until ready.. Usually do boston butts, hams or tenderloins. Large beef roasts work well too. Just take the time to slice it thin and it will go with any veggies with or without gravy.
ETA:,, oops, I missed something... n/m about the smoker, probably..