You hit that out of the park,great work
. The sauce under was the one bit that was out of my own head so thank you very much for your kind words. It does make a great pasta sauce the next day.
Used hickory chunks on mesquite charcoal. Two legs done 4 hours, 3@ 190f, 1@ 235f, pulled out to rest at internal of 130f and it rose to 138. Winery is a small cult place in St. Helena, Napa. Not found often in stores. Yes, we like it rare. We had the leftover sauce on pasta. YUM. This recipe goes in the book. BTW, I had some garlic scapes fresh from the garden which we chopped and put in the stuffing. Very nice result.Nice work with the wine.Dont know that maker,dont drink Californian wine down here.Dont think I have even seen it sold here. You did get a lovely colour on that leg,you do like it rare!