I'm sure it was me but I prepared the famous recipe indicated above and it really was so very unmemorable. I used cubed chuck which ended up to be a bit tough (despite cooking it forever) and an inexpensive but basically drinkable Chianti. The only thing I didn't do was use slab bacon with the rind. I couldn't find it so I used a little extra sliced (thick) bacon. I am so disappointed. I dried each piece of meat individually and browned them to perfection. Anybody have a similar experience? Any suggestions? I wanted it to be amazing!