COMBO PACK - HALF LB STEAK & HALF LB CHICKEN

I mean, it's one half-pound pack of steak and one half-pound pack of chicken, pretty much all you need in life. We use whole chicken breast and sirloin flap sourced from animals never given antibiotics or added growth hormone and raised humanely with respect for the animals and the land. We season the meat with a dry rub (all natural, gluten free, no sugar) then smoke the meat in an offset smoker using post oak wood and finish off by searing it on a ripping hot plancha to get that signature char.

The meat is fully cooked, cooled and vacuum-packed with organic, charred bell peppers (red/orange). 

QUANTITY:

TWO 8 OZ PORTIONS OF COOKED MEAT AND 2-3 OZ OF COOKED BELL PEPPERS IN EACH

FEEDS:

4-6 PEOPLE (THIS IS TRICKY - DEPENDS ON HOW IT'S USED AND WHO IS EATING)

INGREDIENTS:

NATURALLY-RAISED CHICKEN BREAST | COMAL DRY RUB (SPICE BLEND, SEA SALT, BLACK PEPPER, CINNAMON, GARLIC) | COOKED IN AVOCADO OIL | ORGANIC BELL PEPPERS (RED/ORANGE)

NATURALLY-RAISED SIRLOIN BEEF | COMAL DRY RUB (SPICE BLEND, SEA SALT, BLACK PEPPER, CINNAMON, GARLIC) | COOKED IN AVOCADO OIL | ORGANIC BELL PEPPERS (RED/ORANGE)

STORAGE:

OUR MEAT IS PACKAGED COLD AND MUST BE KEPT REFRIGERATED. WE LIST THE COOK DATE AND A FREEZE-BY DATE (10 DAYS FROM THE COOK DATE). ONCE FROZEN THE MEAT CAN LAST FOR MONTHS.

PREPARATION:

ALL MEAT IS FULLY COOKED, HELD COLD AND SIMPLY REHEATED TO EAT. ALTHOUGH THERE ARE MANY WAYS TO REHEAT FOOD, WE RECOMMEND THE FOLLOWING WAY TO MAINTAIN THE MOISTURE OF THE MEAT (AND MINIMIZE DIRTY DISHES!)

1. BRING 1 GAL OF WATER TO A BOIL IN A LARGE POT
2. ONCE BOILING, TURN HEAT TO LOW AND DROP IN VACUUM-SEALED PACK
3. WAIT 15 MINUTES
4. WARM A CAST-IRON PAN/COMAL WHILE WAITING
5. REMOVE PACK, CUT OPEN AND POUR ONTO WARMED PAN/COMAL
6. SQUEEZE LIME OVER THE MEAT AND SERVE!