I visited the “Master of Flavor” today, around lunch time so we had a friendly business discussion while I ate a Bison Bacon Burger!

The lunch was quite enjoyable and informative too! I must say Inever considered eating a great burger like this to be much more than pure enjoyment! However after today I have a whole new perspective. Let me explain!

I took my first bite and thought to myself WOW I’m not sure how I feel about that! I mean the flavors were wonderful and the company was too! But I was being intimidated by this burger! I mean this thing had everything on it and jalapeno’s on the side! It must have been half a foot from bottom to  top and I didn’t know if I could get all that in the ole kisser for another bite. So I tried mashing it all down into a more manageable height which worked to some extent.

Still out of my range I asked the master how a guy was suppose to eat a burger like that? He gave me a quite scientific explanation passed along to him from Cody Lane  (our boss) who just happens to be an expert at the scoop and chomp Bison Bacon Burger eating method. Right then I felt much better knowing that I was not alone in my quest for a biting tactic that would work yet a little saddened that the boss already had the answer and I was just the latest person to hear about it. No gold star for me today

Anyway the master informed me that you need to scoop your bite from the bottom catching the bottom bun with your teeth and getting a partial bite started before even sending in the top side teeth. He explained how that allowed for a more manageable bite size while still giving me a good cross section of the burger (an important accomplishment if wanting to really experience the flavors). Now being new to the technique I had to try a couple bites before I really got the hang of it, but once I did biting off that intimidating burger was nothing more than an after-thought.

So today I say Thanks to the “Master of Flavor” and my boss Cody Lane for teaching me the scoop and chomp method of Bison Bacon Burger eating.

My goal is to get this technique caught on video so anyone who has ever experienced an intimidating Bison Bacon Burger will have some ammo for the fight!

Cooking Cowboy

EASTER is upon us! What a beautiful time of year and time to remember Jesus Christ!

So, I brought home some hams for Stacy and Amy to take pictures of for our website and point of sale material with full intentions of then using these photo sample hams for our Easter family gatherings.  Great idea, I know!!! However, one small problem arose as well as one great idea! The small problem was the fact that I was unable to keep myself from opening the ham before Easter. No big deal really! I mean, the girls were hungry, and I saved the day!!! We have a few hams left over at the plant from Easter production so I should have no problem getting more before all the family’s get together.

Now, let’s get to the great idea part which is, in my opinion, always more fun! Stacy and I were eating ham sandwiches and cutting up pieces of ham for the girls when we both realized we had a lot more ham than we could eat in a week which is about how long the ham will last once it has been opened. So, Stacy started making all the family little baggies of ham so we could get our excess distributed and hopefully eaten before the spoils hit. I had opened one of the spiral sliced boneless half hams first as it was the easiest to serve. One question did arise as we were making these little baggies of ham though. What were we going to do with the big chunks of ham left from the end of the ham where the slicer could not spiral slice? And what about the middle core that is left as the slicer spirals its way around? Ahhhhhh Haaaaaa!!!! Genius!!!!!!

Just so you know, I love cheese, and pimento cheese is one of my favorites.  It’s easy to use and makes a great sandwich spread or chip/cracker dip! Well, I figured why not make some homemade pimento cheese with some chopped up ham incorporated into the recipe? I figured two great products put together should make another great product right!?! So I got started configuring my recipe and putting together the ingredients and cooking utensils I would need. Surprisingly enough, we had everything I needed in the fridge at that very moment. It always seems like you’re missing something when one of these strokes of genius hits! The only little job I needed to get done was chopping up the ham so I could stir it into the pimento cheese and not have chunks that were too big. First, I cut the bigger pieces we didn’t know what to do with into small enough pieces to fit into my food processor. I put them in the processor and hit the button a couple times till everything was chopped up to what I thought would make a good ingredient size. Then, I got everything together in a big bowl, and, with a little elbow grease, I had “The Cooking Cowboy’s Pimento Cheese and Ham Delight!” Magnific!

We spread some on a couple crackers for my daughters, and they agreed! We had a savory, smoky, cheesy delight that they could enjoy with their mommy and daddy anytime!

Thanks for reading and let me know if you have had any cool or unique ideas for the pieces of ham I used to make “The Cooking Cowboy’s Pimento Cheese and Ham Delight”. I would be interested in hearing about what you came up with!

And, THIS? This is THE actual ham that became “The Cooking Cowboy’s Pimento and Ham Delight”. Exciting, right?

Later

The Cooking Cowboy

This is a quick an easy breakfast that will fill you up and leave you wanting more.

Pederson’s Beef bacon – cut into pieces

Eggs ( or egg whites )

1/2 Tomato – Diced

Small bunch of basil – chopped

Feta Cheese – to taste

1/4 Avocado – sliced

Start by dicing and browning the beef bacon. Then, add the diced tomato and eggs ( I used egg whites ). When the eggs start to firm up add some chopped up basil and a few tablespoons of feta cheese. Scramble until the eggs are done, top with avocado and serve immediately.

All that to say… I was asked to tour and photograph the Pederson’s Natural Farms plant. The day I toured, they were making bacon (which of course is what made them famous). Now, keep in mind as you read this that I am a regular ol’ girl. I don’t work in bacon. Or meat. Or the grocery industry in any capacity. I am a relatively scatter brained creative type. Basically… what I’m saying is that I don’t know a dang thing about making bacon. I don’t know any of the technical terms for what I witnessed and photographed. What I DO know is that I loved the experience… so much so that I felt inspired to write a little something to go along with the photos I took.

I’m a consumer. That’s about the extent of my relationship with bacon. (I mean… I’m in LOVE with the stuff, of course. Technically, though, I’m just a consumer.) But, folks, I’m telling you… this was SO super cool. I felt like a fourth grader on a field trip… my eyes filled with wonder, my mind filled with questions. So, here’s how it works at Pederson’s Natural Farms in Hamilton, Texas.

They start with a 2000 pound shipment of fresh pork bellies. Inside of that big ol’ 2000 pound box, there are an average of 200 pork bellies. Two pork bellies are obtained per pig. This is where it starts. And, I don’t know if this is what he bargained for, but here’s Cody Lane, President of Pederson’s Natural Farms, in an attempt to move one of those 2000 pound boxes.

I don’t know where the fresh pork bellies go from this box while they await the next step. Somewhere cold, I’m sure. (That whole place was freezing!) Anyway, when it’s time, the fresh bellies and the seasonings are put into tumblers. I wasn’t allowed to take pictures of the seasonings room. (Recipes, people. Secret recipes.) But, here are the tumblers which I assume just… well… tumble the meat and seasonings together.

These little guys can handle up to 800 pounds.

And, these big daddies can handle 2000 pounds! (That’s one whole box of pork bellies. WHOA!)

They use these tumblers to season the bellies because they never ever inject the meat with anything. Straight from the tumblers, they get hung on metal hangers called combs so they can be hung on racks. From there, they are wheeled in to smokers where they are left to smoke for six hours. I think this is exceptionally cool. Most run of the mill cured bacon is injected with curing solutions and liquid smoke to give it it’s flavor. Here at Pederson’s, it’s the real deal! It’s actually smoked!

Cody Lane, President, showing me a handful of the applewood chips used to give the bacon it’s smoky flavor.

And, here’s Neil Dudley, Vice President of Pederson’s Natural Farms, inside the largest smoker.

From the smoker, the bellies are blast chilled to 35° to get the temperature down quickly. But, after that, they are temper chilled to 18° to prepare them for the next step in the process.

And, if you were wondering, this is what pork bellies temper chillin’ on their combs look like:

Okay… from here… this is where things got really exciting for me! (And, these folks at the Pederson’s plant may think I’m nuts for my sheer excitement over this, but it was WAY cool. They see it every day. I see it, oh… never.) Anyway, on this Friday that I visited, all the action was in the packaging room. They had those machines cranked up. They were bacon makin’ fools that day!

Here’s what was happening (as best I could tell). They’d take those racks of seasoned, tumbled, smoked & chilled bellies, and they’d wheel ‘em on in to the packaging room. From there, there was a fellow putting each belly, one by one, in to a machine that pressed them. And, what exactly that machine does and why… I don’t know. I’m going with the context clues and assuming it literally pressed the bellies, thus compacting them. (I asked questions… I promise. It’s just that it was loud in there, and there were a lot of steps involved. I’m scatter brained, remember? And feeling like a fourth grader on a field trip.)

Here’s the man “manning” the pressing machine:

And, the results:

Now, from here, I’m told that the bellies have to be chilled from 18° to 20° for the next step. (But, is it called “chilling” if it’s actually an increase in temperature by 2°? Oh… the juvenile questions that pop into my head.) I hear they have to be a very specific temperature for each step in the process, which I find quite interesting since it’s as little as a 2° difference. I’d love to know the reasons for all of that.

Okay, anyway… so, there’s a gentleman that takes the pressed bellies and places them on the little belt that feeds it right into the machine that cuts it into bacon slices. (Was that a run-on sentence?) And, there’s a guy that stands on the other end of that machine greeting the slices and placing the correct amount on each “L” board (that’s the fancy, technical name for the bacon packaging… I think). And, here’s another thing that’s super cool… Pederson’s is SERIOUS about their quality control. Each slice is held to certain specs. Each package is held to certain specs. You can rest assured that you will have the exact number of perfect slices per package.

And, as the “L” board makes it’s way down the line, there are folks along the way making sure each package is perfect… perfectly aligned and ready to be wrapped in film.

Into the machine that wraps it up, and out it comes! Now, this area of the line was difficult for me to photograph. (Bummer!) But waiting on the other side of that machine for the now perfectly wrapped up packages of bacon is the amazing Caroline. Caroline has been with Pederson’s for 10+ years. I’m told that she can tell if the package is weight-wise incorrect by feel alone. Wow! That’s pretty impressive to me. We are talking ounces here… or a portion of an ounce. I’d love to have that skill. I really, really would. Maybe that would be my superhero power if I could choose one.

So, from Caroline, the packages can go one of two places. If all specs are met, they go to be boxed. If the package has too little or too much bacon, or if some of the slices got in there a little wonky, it’s sent over to a couple ladies to “fix it”. These ladies open the package and add or remove bacon as needed or straighten it out. They stack the second chance “L” boards and then send them back to be wrapped again.

Back to Caroline they go. At this point, they’re sure to pass specs, and so they go on to be boxed. There are an average of 16 packages of bacon per box which equals about one pork belly. Interesting, huh? But, before these cases of bacon get sent out anywhere, they are passed through a metal detector. Passing the product through a metal detector before it ships out is a standard required by several vendors, and Pederson’s is happy to oblige.

Once the metal detector gives the all clear, the cases are stacked on pallets and ready to be shipped to your local grocery store.

I love this. I just love knowing where my bacon is coming from. And, the thing is… you can bet Pederson’s is my bacon from now on. I loved the stuff before, but seeing how it’s all done and the standards they uphold… I’m sold. Since touring the Pederson’s plant, I’ve actually Googled and watched videos on how bacon is made. The Pederson’s process is SO different… far superior. It’s not ever dipped in anything or injected with anything. The flavors are natural. You’ll not find that paper thin piece of bacon in their packages that falls apart when you try to pull it up for cooking. It doesn’t shrink up and shrivel to next to nothing because they use superior quality pork bellies. (The fat to lean ratio is way better than other bacons.) If you think about it, you’re getting more bang for your buck with Pederson’s because you’re actually getting more meat in the end. And, this girl here? I’m slightly obsessive about cleanliness. I would not hesitate to feed my kiddos this bacon having seen where it comes from and how it’s produced. So, yeah… WAY excited about this little educational trip to Pederson’s. This is definitely the best field trip I’ve been on in a while.

Have you ever had your greatest inspiration 30 minutes before you are supposed to go home from work for the day or even better for the weekend? I am hoping for that moment to strike any minute.  I promised to keep a monthly BLOG entry coming, it is crunch time, and I have not come up with my March topic yet! I mean, there are only about 10 or 12 exciting things happening around here, and I can’t seem to pick one or even think of how to get into explaining all that is awesome! So I figured why not just start writing and see where the thoughts lead me.

So my first thought is WOW this is getting me nowhere! However, I am typing,  then my email inbox pop up appears, and I am distracted back to business. And, I click over to see what the emails are all about.

What a great distraction! I got a very nice email from a customer thanking me for the visit I paid her company this week and expressing genuine belief and excitement for what Pederson’s is all about. She says the relationship between her company and mine is on solid ground with opportunity for growth. I thank the Lord everyday for the great people and businesses I get to work for and with. In the end, doesn’t it all come down to enjoying what you do and working with others that feel the same way? Sure, not every day is a cake walk, but fairly often there is that moment that you can look up and say, “yeah we are doing it right and it is appreciated”.

Ok. No extremely great inspiration came along, but I did get a start, and now it is time for me to go home for the weekend. I will try to get back and finish this up in the next day or two or three!

___________________________________

So, it’s Monday now, and I’m back again.  I thought you all might appreciate this story. My wife, the girls, and I are having a great weekend, and we are somewhere in between church, the park, or visiting grandparents when my wife slyly mentions BLOGS.  Like what she really wanted to say was, “hey buddy… where is your BLOG you promised to have us monthly?!?” So I got the hint and informed her that I was almost finished and would have it to her first thing Monday morning. I tell the story really only to illustrate that everybody has to be held accountable! Isn’t it true for everything in life!?! We all play a role in keeping our economy, business, and family growing and vibrant! As soon as anyone in the chain becomes unaccountable to everyone else, the chain gets weak! We try everything we can to keep everyone accountable here at Pederson’s… from our suppliers to us to our customers. In the end, it is pretty easy to do as we all have the same values at heart!

I appreciate you taking the time to read, and any questions or comments you have would be appreciated as well!

Later

The Cooking Cowboy

2 pitas

4 slices of bacon, cooked and crumbled

1 granny smith apple, cored and sliced

½ red onion, sliced

2-3 oz goat cheese

2 tbsp brown sugar

½ tsp cinnamon

¼ tsp ground ginger

chili powder or red pepper flakes to taste

Preheat oven to 400 degrees. Take the bacon slices and use kitchen scissors to cut them into pieces. Place cut bacon in a saute pan over medium heat and start to brown. Add onion, apple slices, sugar, cinnamon, ginger and chili pepper. Saute until bacon is crispy and apples are soft and then remove from the heat. Get your pitas and smear with goat cheese. Place the desired amount of the topping mixture on your pitas and crumble a little goat cheese on top. Place in the oven for five minutes and then turn your oven to broil and brown for 1-2 mins. WATCH CLOSELY while broiling. Remove from oven and cut into quarters. ENJOY!

Mash egg yolks with the back of a fork. Fold in wet ingredients gradually until a consistency is obtained that holds its shape.  Add some candied bacon crumbles – to taste. Spoon mixture into a ziploc plastic bag. Cut off a corner and pipe mixture into egg white halves. Garnish top with remaining candied bacon pieces as shown below.

So, I’m on a tight rope and can’t decide which way to fall. In the sugar or not? Okay, let me explain. I have a father who will not eat our “famous” for superior flavor applewood smoked bacon. He is very nice and dances around the issue a lot, but I know the real reason is… wait for it… big surprise coming… he doesn’t like it! He says it’s too sweet!!!!! I know! I can’t believe it either, but it points out a very important yet oft forgotten point I need to make to myself. Not everyone likes the same thing I like, so maybe I should listen much more attentively when I hear things I can’t believe. Now, why it took me 10 years to listen I don’t know. But I heard the message loud and clear the other morning.

Stacy and I are remodeling the house so we have been floating around like gypsies from one grandparents’ house to the other giving each their fair share of grandchild time. (Really making sure to give them each their fair share of grandchild break, too.)

Dad, The Family Dog, Savvy Grace, Mom

Savvy Grace, Dad

So, I am ready for work one morning at my parents’ house, and I walk through the kitchen to the beautiful aroma of freshly prepared bacon. I can’t remember exactly what happened next, but I think my dad said something like, “smell that GREAT Wrights Brand bacon?” (To clarify, that’s the brand he has eaten since forever.) The moment the words hit my brain, I was shaken into a state of disbelief! Here I am, the Cooking Cowboy, and I can’t even make bacon my own dad will hang his hat on?!? So, I had no choice. We had to take this Wrights Brand down from its pedestal and decisively!

I sure would like to fudge the next part of the story a little bit so I could take credit for the genius, but I just can’t. Come to find out, the team back at Pederson’s had just cooked up a new recipe for no sugar bacon. I had been hearing their ideas for a while but had really not gotten too engaged. Well, the good Lord must have been setting everything up to fall right in place. I got engaged, tried a couple samples they had cooking up in the test kitchen, and realized we had a different no sugar bacon, yet still everything Pederson’s. My dad’s comment fresh on my mind, I knew I had to put his bacon taster to the test. I grabbed a couple packages on my way home that evening, and the stage was set.

The next morning rolls around, and I have everything in place down to the last detail. There was no way he was going to be able to tell any difference between Pederson’s or Wrights Brand by looking at the bacon I had prepared for him. Now, to really understand the true gravity of what I am about to tell you, I want you to know a little more about my Dad. He is analytical in everything he does, happy with life just the way it is, and slow to act/react with a judgment about almost anything. So, the stage is set, and he tries the first piece… no reaction! Here comes the second piece… no reaction! I can’t take it, so I say, “well, which one do you like the best?” He momentarily ponders the information his taste buds were supplying. Then he explains that they are both just what he likes in bacon, however he did think that one was a clear winner. I know, okay, great. Let’s get to the point! Which is the best?!?!? He points at the Pederson’s bacon, and he says, “I know this is yours, and it really is the best! It isn’t too sweet, and it’s less salty, too. Just perfect really!” No joke, at that moment, the roof opened up, and this majestic light shone down on that little pile of bacon. I couldn’t have been happier or more proud of Pederson’s as a company! I was happy we had won over the harshest critic and proud of Pederson’s for staying dynamic and willing to mold itself into what customers want.

I know this wasn’t just a one-time fluke win either because dad is out of those sample packages now and is wanting more. Ain’t life grand?!? Looks like I need not worry about that tight rope… either side is a soft landing.

Later,

The Cooking Cowboy

Ok, I know in reality there probably aren’t many of you who have been missing me as I have let my blog fall completely apart. And, what good is a blog without a blogger!?! Well, I have been out of pocket for a while (obviously), so I want to catch you up on what has been going on. Then, I’d also like to layout a little structure for what I am going to do in the future with this awesome communication tool we have called the BLOG!

First of all, I have missed posting videos and blogs and really look forward to getting back into the swing of things in 2012.

Secondly, my wife and I had a beautiful baby girl this year to go along with the beautiful 16 month old we already had on the ground. So, the schedule (and my concentration) did get spread a little thin just from that, but really… who could complain, right? I have two beautiful, healthy baby girls. I couldn’t be luckier!

Savannah Grace Dudley

Dakota Dudley

Well, until one day I am driving home from work, and my wife gives me a call to let me know she has just called 911 because our youngest had stopped breathing! Ok, now we have an issue in paradise! To make a long story short, she is fine and doing great, but she was battling acid reflux due to an allergy of some kind. Here comes the relevance to the whole story. I have lived with an allergy and have seen what it does. Therefore, it only drives home the purpose of what we do here at Pederson’s even more. The foods we eat can affect our lives in so many ways, and I say, if we can feed ourselves and our families foods free of all the junk, it can only be better.

Lastly, THE KIDNEY STONE!!!!! I bet quite a few of you have experienced a kidney stone before. Here comes the surprise of the century! They hurt like hell.  However, I thank the Lord for mine every day. Turns out I had adrenal cancer, and it would have gone un-detected if not for the CT scan I had done while in the emergency room for the kidney stone. God is great! I am definitely the luckiest guy on the planet – beautiful wife, girls, and a kidney stone! So, I had surgery, removed all the cancer, and am doing great – no problems at all! (Except for the fact that I didn’t really get around to keeping my blog up to speed like I would like. Oh well. All I can do is get committed and make it happen from now on.)

My blogs in the past have typically centered on recipes, information about food, or what we are cooking up new around here at Pederson’s. I definitely want to keep that information flowing. I want this blog to be a conduit for your ideas and suggestions to flow directly into Pederson’s business, as well as a path for my so called expert knowledge to flow back to you guys. I am committed to submitting at least one new blog entry per month while answering any comments that may come from any other of my past blog topics. Here we go! I hope we all find our time here useful and relevant!

Later,

The Cooking Cowboy

The Vineyard

The three-acre vineyard at Dale Bluff is full of two types grapes able to withstand the Pierce’s Disease that attacks most grapes in Texas. The Black Spanish and Blanc DuBois grapes Hayes is growing are highly resistant to the pathogen.

Get To Know The Winemaker

David Hayes learned nearly everything he needed to know about winemaking from his grandfather. Even though most of his winemaking education was at his grandfather’s side, Hayes says he learned even more about the craft during his worldwide travels as a salesman for a German company. “This is my second career,” he says. Hayes, along with his wife, Theresa, has been operating the winery since opening it in June of 2000. Hayes has several reasons for choosing to open a winery as his second career. Part of it is the fond memories of time spent with his grandfather, part of it is his love of wine and part of it is following in his father’s footsteps. “I guess I still have a lot of farmer in me. That comes from my dad. He was a farmer. I like growing grapes.

Source http://www.texascooking.com

The Paired Wine

Paragon

A wonderful Texas table wine blended for the taste preference of the most discriminating palette.

Source http://www.bluffdalevineyards.com