Cherry Chutney
Cherry chutney is a great side to grilled meats. It’s not that common, but it’s a great side, and you make it in 30 minutes.
Whole Beef Tenderloin
Grilling a whole beef tenderloin is more fun, it practically begs for having guests over. It is also easier to get a real juicy beef when cooking it whole.
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Hank’s KC Royale Rub
This is a handmade rub that stands out from the crowd. Many commercial pork rubs contain a lot of sugar. Sugar goes well with pork, but in moderate amounts. This rub uses moderate amounts, but puts a new spin on it by pairing it with lemon pepper.
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Rhubarb Chutney
Rhubarb chutney is a great side that you can make quickly. It is great as a dessert with ice cream, but even better with grilled meats.
Hank’s Bonafide Beef Rub
here are many beef rubs called, but few are chosen. Chosen to deliver that is. Here’s a rub with precision and finesse, suitable for both competition and the outdoor kitchen. Black pepper provides a solid backbone in this rub, cumin adds a fresh tang. The shiitake powder boosts the meat’s own umami flavor to the next level.
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Pulled Pork
Pulled pork is made from pork butts. If you haven’t had smoked pork butt you haven’t tried real pulled pork. The smoke flavor together with the rich and savory pork is a match made in heaven.
Full Sirloin
Sirloin beef is usually bought in slices, but I think it turns out great cooked whole, plus it stays real juicy.
Presa Iberico
Presa Iberico is one of three special cuts from the Iberico pig. This one is slightly thicker, and is best grilled on indirect heat first.
Pluma Iberico
The Iberico pig is well known for it’s meat quality. Iberico pork has lots of flavor and is generally well marbled, full of flavor. The Pluma is best grilled hot and fast.