Closing in on the source of our meat


There’s just something so special about those Monday mornings when your client pops by the office unannounced carrying a cardboard box with two plump, frozen geese he recently shot himself on a hunting trip. He just gets us.

Once we defrost them and hack off the remaining feathered wing (hey, hunters out there, why do you leave one wing on these? I’m guessing to identify the bird type or something?), we’ve got one destined for Mark’s crazy infared thermal convection ‘As Seen On TV’ bird roaster his parents gave him for Christmas. The other bird I plan to brine and then smoke in our Weber Smokey Mountain Cooker! Stay tuned. And thanks for the birds John. We promise we won’t ask to join you on the hunt as long as you keep ’em coming.


3 Responses to “Closing in on the source of our meat”

  1. Posted on February 3rd, 2009


  2. Posted on February 10th, 2009

    When is the cook off? I’m booking the day off work to come join you guys!

  3. Posted on February 10th, 2009

    Geese are very tasty. Being water-fowl, they are super fatty like duck so they render tonnes of fat when cooked. The rendered goose fat can be clarified and used as an ultra-tasty secret ingredient for months and months afterward. Yum.

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