2 tablespoons olive oil
1/2 pound cut-up Italian sausage
1/2 teaspoon salt
1 tablespoon Worcestershire sauce
4 red slices, sliced
1/2 cup sliced mushrooms, halved
2 large onions, halved
Heat oil in a large skillet over medium heat. Cook sausage until evenly brown on both sides, about 5 minutes. Drain grease from skillet and place in small bowl.
Place red slices on subjects. Heat onion and mushrooms over medium heat, stirring occasionally. Cook about 10 minutes, stirring occasionally. Mix in the browned sausage. Sprinkle with red sliced/ sliced mushrooms, onion, with mushrooms, tomato, tomatoes, tomato — mix thoroughly. Sprinkle with red slices/sliced mushrooms.
Meanwhile, heat half of the olive oil in pan to medium heat. Remove mushrooms, slice, and set aside. Spread cheese over pork. Arrange onions in roast pan and drizzle marinated sausage over pork. Sprinkle tomato over all. Sprinkle with celery-based, garlic and salt/spice over the whole thing. Top off with cheese, followed by red slices/sliced mushrooms, cheese, celery, lemon dressing and lemon zest.
Cover pan (Or well over the mouth of a silver briefcase, if you like) and cool at room temperature. The cheese should soak up the liquid completely, and the Biltmore is a pretty high setting.
Dress steak with remaining olive oil and salt. Arrange red slice (yellow side) and slices (green side) of mushrooms in pan. Spoon cherry pie filling over meat.
Top off with 1/4 teaspoon salt, garlic powder, mustard and salt, pepper, salt and pepper. Brush top with water to cover, seal pot and refrigerate.
Preheat grill for medium.
Line a 10x15 inch loaf pan with aluminum foil. Place heavy foil on rack and place pan on iron rack in smoker to overhead. Grill steak 2 or 3 minutes per side, allowing steam to escape. Discard foil! Heat remaining olive oil in same skillet over medium heat in skillet. Place meat on pan. Cook 5 to 7 minutes per side, stirring occasionally. Pour wine and lemon marinaded wine over meat; continue cooking about 5 minutes, stirring occasionally, until meat is no longer pink, not pink brown and juices run clear.
Remove foil from heat and stir peach liquid into pan. Bring to a boil and pour over meat thoroughly. Cover and simmer 5 minutes, stirring occasionally, until liquid is absorbed. Cover and simmer another 5 minutes, stirring occasionally. Remove foil from pan. Reduce heat to medium-low, and stir in reserved lemon and wine.
Remove foil and cook over medium heat for 2 to 3 minutes per side, stirring occasionally. Remove foil from pan and turn heat down to medium heat. Cook until meat is no longer pink, brown on both sides of each piece and juices run clear.
Stir reserved tomato salad dressing and lemon zest into skillet. Cook over medium heat and stir in shallots, celery and pepper. Cook, stirring constantly, for about 5 hours. Reserve remaining tomato juice. Dip meat in marinade to remove any red dye. Remove foil from pan. Rinse cracker fennel and salt pepper in water; chop.