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Welcome Jimpaw - apple cider sounds great do tell me - have u been to Aaron Franklin's BBQ in Austin?? did u tailgate at 3am to get in for lunch at 11am? - i'm a huge fan of his story and his work

decided to go vegetarian - sheet pan - turnip, butternut squash,onions, asparagus Finnish off with a slight coating of maple syrup canadian maple syrup that is the real McCoy

dam - 2 thumbs up for presentation!!!!

i'm very lucky- i have great supplier from little Italy - we get grapes from lodi cal, el dorado county, russian river, Montsant/Spain and Australia -i also get some must and juice from Niagara on the lake - which has a great cab franc and gamay noir(similar conditions to france)...

lots good advice given - the biggest is from CDrew - most important - do not get to fancy on your fast batch - start off small - maybe fill up ur 54 litre demi - and may a couple of 23 litres carboys - -or even get some juice and add a few lugs to it my biggest advice - is be clean - all the...

key is fresh tomatoes for the sauce - not the canned stuff and fresh spinach - and the reginetti pasta - or any pasta that has edges - bow ties ,etc... what was genius i tell u was my melbec./merlot - dam was it goooood

Pasta with Herbs, spinach ricotta and mascarpone cheese with fresh tomatoes sauce chicken cutlet on the side - can't forget 2016 melbec/merlot blend wash it down

just smoked a batch of beef jerky

forgot mention - barrels, chips, staves, etc....- can only take ur wine to a certain plateau the big difference to making a good drinkable wine to a great/excellant wine -is the wine maker's experience - and the quality of the grape

i've never been a fan of oak chips ,spirals, chunks - u can so so easily get over oaked in a short period of time - IMO -mentioned this in one of my earlier posts - i aways used barrels - mine are all neutral which is great cause my wine sits in for 1.5-2 years - a neutral barrel will...

bbq top sirloin - mushroom pea risotto grilled zucchini and chinese eggplant - my 2021 pinot gris from Niagara on the lake

Nice- those work great - i have green eggs - i'm pondering the idea of ordering a smoker from Aron Franklin

oh man - nicely done - one of my favourite dishes - top 5!! soooo good

Dam i'd be smoking those briskets in no time - Texas style

pasta carbonara - wings in the airfryer -first time using it 2016 sagrantino/sangiovese bend

not born and raised - but went to Lake State University - from Sault Ste Marie Ontario crossed the bridge - in Sault Ste Marie Michigan played hockey all over Marquette, Lansing, Traverse City

Chile has a great Cab Sav(best known) - if u get ur hands on some get it - u will not be disappointed made some years ago - Wow! - to this day never made a cab Sav that good

Niagara on the Lake - i get the juice form Watsons i also get all my barrels from them as well - yes Toronto is a great city - But Montreal trumps all Canadian cities our IMO

smoked baby back ribs - sweet potato and broccoli my 2016 Tempranillo to wash my pallet dam! that's good stuff!!!!!!!

u had me at turnip greens