 and walked in there one morning and was like, hey, this is what I'm doing. This is what I want. I'm like, can you do it? And he's like, yeah, can you wait? So pulled out some ribeye, some chuck, and a little short rib. I'm like, hey, why don't we go and throw in a pound of bacon into the grind as well? Add a little extra saltiness, a little smokiness. And, yeah, it came out phenomenal. Now, that was eight pounds of meat. It cost me about $150. Wow.