I remember the first time I met Troy Graves. It was midsummer. I was a little drunk, I’m not going to lie. We were both at the Goose Island Brewpub for the Green City Market BBQ afterparty.
As soon as I introduced myself, Troy went on the offensive:
“I. Love. Bacon….”
He backed me into a corner and told me again, as if he wasn’t convinced that I believed him.
“I love bacon. Seriously. You don’t understand. It’s like… It’s my… I just. I love it.”
I believed him then. I believe him now.
The sheer thought of competing in the cookoff had sent him into a bacon trance. His eyes looked off into the porcine future. I could see visions of rashers dancing like sugar plum fairies in his mind. He loved bacon so much that I could see into his mind. This is true.
That’s why I’m so excited to try out his recipe at the Publican cook-off on October 24. A man who drops into a bacon reverie at the thought of pork is my kind of guy and a fierce competitor. I may even drop by Eve today, just to see that look in his eye again. It gives me a shiver.
840 N. Wabash Ave.
Chicago, IL 60611