Just ordered both rubs. Can't wait to join the crowd trying them!
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So Mr. Henrik im just curious, with all of these fine folk ordering your product do you have any nervousness going on? Butterflies perhaps? Any concerns about people not liking your Rub? Have you thought... "oh no, what will I say?"
I ask this as a serious and "playful/poking a stick" type of question.
I put myself on a plate in a 10 hour shift tonight over and over for tray passed Canapés and appetizers tonight for two separate events at the same time. I understand the butterflies. I am not asking this in a negative way, though I'm seriously asking you. I would think the pressure would be greater selling product to pit people v the public.
It's very hard to open yourself up to criticism by laying yourself out there. I totally get it. Sometimes it really sucks. We do it anyways, over and over.
i know there's always "that pressure" present but is that all for you, do you have more. You strike me as an honest, stand up, responsible professional.
When you say say thank you, I believe it.
anyhow I thought people may be interested in that question so I asked. Mine will not be here until next Wednesday and I look forward to it. Perhaps I ordered the Euro version.
Peace out my brother!Comment
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Hi Henrik, Yesterday I received my order of your 'Beef Rub' from Amazon and after i peeled off the large sticky sticker that Amazon had put on your bottle I was able to read the label and was very pleased to see that salt was not the first ingredient, as most rubs have, but was actually the 5th ingredient listed. I haven't had a chance to try it yet, but I am looking forward to sampling it! There are many commercial rubs out there, so it will be interesting to see how yours stacks up. Best of luck to you!!Comment
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PS: I just ordered your 'Pork Rub' to check it out!!Comment
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I figured I should answer HouseHomey's question here, as my reply is too long for a comment. Thanks for asking, I think it is a valid question, and I have no problem answering it
-Hell yes, I have butterflies! You guys sure know how to smoke proteins, have a ton of experience, and we constantly discuss marketing hype vs solid products in here (which I appreciate greatly). The standards are high, and so are the expectations.
The thing with making my own products, and I think anyone who's ever made any kind of product recognizes this, is that you constantly keep asking yourself: Can I put my name on this, and hold my head up high? That has been a driving factor. There are literally thousands of rubs available. How can mine stand out? Does it have to? At the very least I wanted it to be slightly different. I think the word that has been swirling in my brain for the last months is I wanted a "serious" rub. By that I mean a rub that is rock solid, not too far out in any sense. It isn't crazy hot, or super sweet for example. I wanted a balanced rub that complements meat. But still makes a foot print. Take the beef rub for example. I am a big fan of salt+pepper on my brisket. A good brisket doesn't need a lot of dressing up. But I have used commercial rubs also, and they do add an extra touch which I like. Many are just not good enough, but one that stands out is Oakridge's Secret Weapon. So I thought: what would I put in my rub?
I've been hard on myself when it comes to only adding stuff that makes a difference, specifically with you guys in mind. For every combo of herbs I have made a duplicate, with one ingredient removed, and tried it again. Does it really make a difference when I add ingredient X? It took a while, but in the end it was worth it. I get a rub with a minimal number of ingredients that still each have their place.
As for the beef rub: I honestly believe that is the best rub I can make, period. I've used it many times now, on brisket, sirloin, et.c. and it puts a smile on my face every time. I genuinely believe in it.
The pork rub: this one was tougher, there are more ingredients in there than I like, but by the same process of elimination as the beef rub, I can't justify removing any either. I thought I was done with it in early may, but there was still something missing, so I decided to hold back and do a few more iterations. Mustard powder was one of the very last ingredients added, but boy did that make a difference.
Liking it vs not liking it
So, to connect back to the original question: I appreciate all of y'alls feedback. I don't expect everyone to like it, simply because we are humans, with lots of different flavor preferences. Some will like it, some not, and that's perfectly ok. As long as I can truthfully answer my own question: can I put my name on it? with a resounding 'yes', then I'm good. But your feedback is as always invaluable, specifically if you don't like it. As long as there is some context, like "I prefer a sweeter rub than yours", or "I'm accustomed to a little more heat" et.c.
As for the near future
I don't plan to make a ton of rubs. I have made these two, and that's about it. There might be a 3rd in the future, but no more.
The main reason I do this, offer my rubs for sale to the real barbecue market (USA), is because my love for bbq, and it makes me push my limits to make it good enough for experienced pit masters to buy. I don't make a dime on these (literally), due to shipping being insanely expensive. But again, my passion for bbq is very strong, and doing this makes me happy, so that's what I'm gonna do. Life's too short not to have fun and follow your passion.
That was a long answer, straight from my heart, but there you have it
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A very comprehensive answer, me likeys very much!
As yall know, who do it, it takes a lotta guts to put yer heart an soul on a plate, an offer th world a fork!
I'm so lookin forward to tryin yer rubs, an will offer feedback upon doin so!
My very best wishes in pursuin yer passions, always, amigo!
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what mudcat said plus one. getting paid for something you invest long hours in makes it a lot more enjoyable
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I got one each ordered,yesterday!
Thanks, Brother Hank!Last edited by Mr. Bones; August 10, 2018, 05:56 AM.Comment
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Done! Looking forward to tasting that mango. Congrats on this release.Comment
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I'm disappointed that you don't make anything, a person deserves paid for their efforts in providing a product.....but I'm happy that you chose to ship to the USA. I'd gladly buy your products at a higher price point so that you DID make a penny or two, but your passion and focus to share your love of BBQ to us here speaks volumes.
Assuming Amazon ships today as promised (I per-ordered couple days ago), I should have your rub by Monday. I will use it either Tuesday evening or Weds. Next week, starting Weds, I am camping for a few days and will make [most likely] either ribs or butts for some friends at the campground, and guess what rub will be the star? It better be good!!! Ha ha!
The Bonafide Beef Rub is excellent on turkey burgers, beef burgers, steaks, chucks and briskets- I've put it through its paces. While I prefer a slightly stronger pepper kick, it stands to reason most people likely do not. It is very very good.
I love mango and am VERY excited to try this. My wife doesn't love mango but I won't tell her it's in there. My son is allergic to mango, but from what I've read it's the skin of the fresh fruit, has a oil similar to poison ivy that can affect some people. The mango itself usually isn't what folks are allergic to. And surely the relative amount on a rack of ribs has to be small enough it shouldn't affect him. We'll see.Comment
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Thank you Huskee, it’s so cool to hear you’ve tried it and like it. As for the camping trip: man, that is a lot of pressure! The mango is there to amplify the pork flavor, and to ‘sweeten the deal’, but it isn’t overly fruity. It’s lurking in the background. Which I like, and that means it should go down well with the family.
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My initial reaction to anything by Hank is simply....
So when you become famous, don't forget about us little guys !! As to the new rub, as well as the old one, I too will be ordering and trying. I've recently switched to the Oak Ridge products but am open to yours, it sounds like you have taken a similar approach. Mango and papaya are natural sweeteners used in Asian cooking so I applaud your use of it. Can't wait to give it a try. Poultry seasoning next? I'm a heavy on the herbs kind of guy when it comes to chicken. Love to see something from you as well.
I do second what Huskee said about profitability. If the product takes off obviously that will change your decision, but I would agree that you want to be competitive with your launch. So good luck in this endeavor along with your pit fabrication efforts. We're all rooting for ya !!! I hope I can honestly say in the future that I knew him when
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Henrik Thank you sir for verifying and testifying to my statement of you being a "Professional." I know so called Chefs who care far less than you do.
Your answer sir is simply first rate. People lke me wish they had passion like you. Just ordered the beef rub too.
Last question. Were you educated in English as your first language. Your writing, grammar and puncuation is outstanding?Comment
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You had me at mango. Has there ever greater fruit grown? However, everyone here beat me to it. I’m on the wait list. Amazon assures me they will let me know when more is in stock. I did order some beef rub however. I have a chuck in the fridge for Sunday. Now I’m thinking I might freeze it until next weekend since the rub won’t be here until Monday.Comment
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Tried to order but it’s sold out. My wife is Asian so I think she’ll dig the mango. I see you have a book too, will order all of them together when the stock gets replenished.Comment
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