More food porn from one of our customers and why I do what I do

One of our great customers (Hi Drew and Kat!) bought a full slab of bacon a while back. I don’t recall exactly when but I seem to recall it was cold at the time so it’s been a while. While delivering meat recently to their house, I noted the slab was still squirreled away in the freezer. “Tsk, tsk”, says I. “Bacon pining away in the bottom of the freezer is no bueno.” Of course, I had some bacon in my freezer at the time that had been there since winter, but I’m not going to tell them that! For those of you that need a special cut, we can get pretty much anything you need. We even had some full length beef shank and beef tendon on the way for April as a special request.

This past weekend, Drew finally brought that beautiful slab O’ meat out and went to work on it.

Bacon cut into very thick slices
The beginning of cutting up the bacon

First they cut up part of the slab into these huge chunks of meaty goodness. The rest will be used for actual bacon I assume. Of course there is no telling what Drew may whip up.

Cooked bacon chunks
Not sure how this made it to the next step. I’d have eaten it here and now.

Here you see the bacon chunks cooked at 500 degrees for 18 minutes. They were similar to pork chops at this point. But we are just getting started.

A whole pasture raised chicken in marinade
A whole chicken, also from our freezer.

After getting the bacon  ready, he rubbed the whole bird and pork in chili powder, cayenne, paprika, salt, pepper, and then made a marinade for the bird with lime, cilantro, a little olive oil, and minced garlic. I’m really not sure if there is a recipe for this that is being followed, or if it’s just a mad scientist at work (insert maniacal laughter here). I’m guessing the latter is more likely but having tried their cooking, I’m totally ok with it.

Salsa verde, home made.
I know from experience that this is a staple in this house.

While the bird was cooking, they made this awesome salsa verde. Then just add corn tortillas with more cilantro and diced onion to garnish and Viola!

Home made bacon and chicken tacos
As good as it gets

I really should only work on these posts after breakfast. Now I’m hungry.

I received all the above this past weekend and this note at the bottom. “thx for the awesome food to celebrate Father’s Day and I wish you guys the best!”

I used to work in an office. I had over 100 people who worked for me and most of the things that got done were done by somebody else. We did about 100 million in business in our heyday. I had an assistant, great pay, great benefits, and most anything I needed was simply a phone call away. I gave all that up to be covered in hydraulic fluid yesterday while crawling up, over, and inside a trash compactor that smelled exactly like what you think it would, on a day when the temperature was in the triple digits. I came home greasy, oily, and disgusting having worked from about 5am to about 7pm. After a shower and a quick dinner, I came back to do office work till about 9:45. I couldn’t be happier and a large reason is from comments like the above from Drew. Nobody thanked me for doing my job before. Now I get it routinely from my customers. Having someone hand you money and thank you for selling them product at the same time changes your outlook on running a business. I’m bringing people happiness by doing my job, and in the process I’m having it for myself. It doesn’t get any better than that.

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