Don’t you feel good when someone you are close to finds success following their dreams? Well, that is the case with a good friend of mine, Kevin Ward, from Four41 South BBQ Company. When I first met Kevin he was cooking at the 2015 Eggtoberfest and had yet to start his business. Since then Kevin has launched a successful catering operation in the Atlanta, GA area and now has a line of rubs made from family recipes. For this post, I cooked with his new rub Monk McGuire’s Honeysuckle Dust designed for pork & chicken. Now sit back, grab an ice cold Reformation Cadence, and enjoy this post for Monk McGuire’s Honeysuckle Dust.
Monk McGuire’s Honeysuckle Dust
Monk McGuire’s Honeysuckle Dust is well balanced featuring honey powder, sugar, garlic, cayenne, and black pepper. Sweet & savory with a little bit of heat, this rub is perfect for both chicken and pork. To put this rub to a good test I cooked with boneless, skinless chicken thighs and pork loin. Good eats ahead for sure…
After applying a generous amount of Monk McGuire’s Honeysuckle Dust to both the chicken thighs and pork loin I preheated my large Big Green Egg to 350°.
I cooked the pork and chicken using a raised grid for 30 – 40 minutes turning halfway through until the beautiful red crust formed.
Once the pork measured 140° and the chicken 165° I pulled them both and let them rest. Look at the color this rub gets!
Sliced and served to an anxious family patiently waiting to try the new rub, this meal was well received. Now I need to order more of this wonderful new rub by Four41 South BBQ Company!
Kevin’s grandmother was named Monk and was the influence for this rub. Kevin used the memory of the sweet smell of the honeysuckle blooms in his grandmother’s yard to help create this unique flavor profile.