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.
Hank’s Bonafide Beef Rub Read More »
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.
Sirloin beef is usually bought in slices, but I think it turns out great cooked whole, plus it stays real juicy.
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.
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.
This is a great bourbon sauce with a light sweetness. It goes very well with a fine steak.
Oysters are strange creatures, with their hard, rocky shell and shiny white interior. Oysters live in salt water. They are often eaten raw, or with lemon or a vinaigrette. We’re gonna do the same when grilling them. They’re not my favorite when raw, but cooked on a grill makes it a different matter.
Oysters on the grill Read More »
Grilled leg of lamb is always a treat. Leg of lamb means the whole upper hind leg, and it needs time to become succulent and tasty. This lamb is double glazed with honey.
Leg of lamb on the grill Read More »
The Signature rub’s flavor profile rests firmly on three pillars: coffee, cocoa and chipotle chili. The earthy tones of coffee and cocoa together with the smoked chili heat is a great match for most meats. This rub produces a dark brown crust with great flavor. Enjoy it on various foods!
Hank’s Signature Steak Rub Read More »
