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Put the sausage in raw.

Oh gosh. That's just Tomato Gravy. My wife makes my grandmother's recipe by feel and taste. Saute finely diced onion and garlic in olive oil. Add can tomato sauce, lots of fresh basil and fresh oregano, salt, pepper. Drop in link Italian sausage and simmer until the sausage is done (three...

Simple, a pound of salt, a pound of pepper, a half pound of whole fennel seed and fifty pounds of cubed pork shoulder. Mix well then grind into casing.

Family recipe Italian Sausage (cousin makes it) cooked in Grandmother's Red Gravy recipe.

Low and slow first (225 pit temp) let's you cook the meat's inside evenly and tender. You can get some smoke ring and smoke flavor during this lo and slow time. I go to internal meat temp of about 125 degrees. Then i remove the meat and crank up the pit (I have a ceramic kamoto style cooker)...

Glowing, thanks for the recipe link. I'm going to try that one. Boatboy TriTip looks great. I do the reverse sear also. Yours looks perfectly done.

Very well said. I couldn't agree more. Additionally we have the best Mods in the net . . . when the're not in the corner.:)

I like to use the search AND post my question. People come and go on WMT over time. So I search to see what has been said by some folks that might not be active right now. Then I might post my question to see what others say or to see if opinions have changed. In winemaking things do change.

You'd be surprised to find that many of last years RQs and LRs are still available out there in the interweb. It just takes a bit of hunting and sometimes telephoning to verify availability. Now ones from two years ago are not likely to be found like the RJS RQ Austrailain grenache shiraz...

Congratulations Franki

Happy birthday Julie.

I sometimes add glycerin. I only do kits and have dome quite a few the past six years. I imagine that I add glycerin to one in four or five of my red kits. Usually when I am looking for a thicker mouthfeel or if I feel the tannins need to calm down. I add two to four ounces of glycerin per...

Thanks Mike. The RMT gold was Missouri Valley 6th annual. No doubt that kit will go down as one of Cellar Crafts crowning achievements. Glad I latched onto two of them.

A study in consistent judging. Left to right are a Cabernet Sauvignon first time out silver metal. Center is Red Mountain Trio, two golds. Far right is Amarone Tortorici 3 silvers. Testament to the fact that our six judges did an excellent job.

Got mine too. Told my wife I am prouder of these than any other medals. Thanks again John and Joe.

DoctorCAD i agree with you 100%.

I actually opened the very last split of the first PV LE. Its now over five years old. Its very very good. Not oxidized at all. Color is still good. The oak had completely mellowed away as have most tannins. It was better than I expected, it held up excellently. I feel it peaked years ago...

I wrapped a $50.00 around mine, I assume they got it?:)

Thanks Mike, I'm so using this soon. Might even give you credit for it, but I doubt it. :db

Sorry Brian, that it took me so long to reply. I typed a 300 word response last night and my tablet froze when I tried to post it. So here goes again. I have done three Wine Expert Petit Verdot kits and have the Cellar Craft Limited on pre-order. First was the 2010 WE LE. This kit comes...