In 2009, Brian and Pat Handlos started Two Palms Grilling. The business was purchased by Waspy’s in November 2017.
Customers have been continuing to enjoy grilled smoked meats at our holiday buffets, as well as the special events that we host at the Templeton Cafe and The Feed Mill Restaurant at the Audubon location.
Fans of Two Palms Grilling can book catering events and order whole prime ribs, bone-in hams, meaty pork ribs, pork loins, turkeys and more!
In an interview with Iowa Farmer Today, Brian said that while he grills a variety of meats, pork is his favorite.
“It just has so much natural flavor, and it’s so versatile,” he said. “I love the challenge of taking the meat off the grill and seeing how that tenderloin looks.”
He also told Ag Update that there are several factors to make a great grilled tenderloin.
“First, I only use charcoal and wood, and I use mesquite wood that compliments the pork,” he said. “Second, you need to know when to remove it from the grill. You want to do that before it gets to the proper temperature. I take it off at 140 degrees and wrap it in foil, and let it rest for at least an hour. It won’t overcook inside the foil.”
Read the full article here.