Last weekend, my wife gave me a Masterbuilt Electric Digital smoker for my birthday. I smoked a whole tenderloin, using your Steak Rub, at 275 for 1 1/2 hrs to an internal temp of 125. Let it rest for 30 minutes and sliced thin for sandwiches. WOW, was it good....next time I'll try the bacon wrap. Thx
I have made this twice. Once on the big green egg and once on a win-win Wi-Fi smoker. Both times excellent outcome. Mouthwatering melt in your mouth. Perfect recipe and video. Thank you so much.
I made this last weekend and OMG it was a huge hit with the fam, like thick slices of heaven. Thank you Malcom, im new to this whole smoking scene and your videos have made so much good food possible for me!
I'm debating what's better, a gorgeous crust on a smoked tenderloin or all that bacon goodness. Honestly, I think I would miss the crust but man, it's hard to argue with bacon!
Malcolm, my kids and I love your recipes and tutorials. We're Memphis born and raised and these days cooking slow and low in the Wasatch Mtns of Utah. Your videos bring us back home!
I do a pork tenderloin simular to this except I use fresh herbs (garlic, oregano, tyme) plus I put a half honey, half balsamic vinrgar glaze on it. Pork tenderloin tends to be dry when grilled but that bacon keeps it nice and moist. I call it pork wrapped with pig!
I'd also like to see how you use the leftover meat. I make Kabobs and and Stroganoff with mine, but would like to get your spin on it. I Love to BBQ and I always look to Your Videos for inspiration! Thanks for such Consistently Great Recipes and Tips.
okay so i youtubed something about pork tenderloin and your videos came up and then i saw that Killer Hogs shirt and I KNEW I RECOGNIZED YOU!!! my mom cooks for Pork Plus... yall are great! LOVE THE CHANNEL! im learning a ton!
Just discovered your channel, been binge-watching so much, I gained ten pounds, lol! Seriously, just ordered 7 of your rubs and sauces, cant wait to give them a try! Great channel!:)
Malcom, great job on that tenderloin! I like how that bacon wrap holds in the juices from the meat. Going to have to give this one a try. Take care, Randy
Malcolm, that looks absolutely DELICIOUS. My problem is the 105 bucks for a tenderloin. But, after seeing this video I might have to break down.. Keep up the awesome work!
After messing around and then finding your video, can I suggest brushing olive oil on the meat then introducing the rub & bacon. Space the bacon to allow the meat to get some of the smoke. Also if you had to sear or crisp the meat in a two step process, how would you do it? Thanks Malcolm!
muito bom cara parabéns muitos que mostram receitas de assar carne não colocam na descrição como preparar Nossa em deu até água na boca deve ter ficado sensacional 😋😋
That looks excellent... nice cook Malcom! Can't wait till you fire up that PK Classic you got there, that I see behind you. Have a couple myself. It's a solid little potable cooker. Thanks!
Yeah... it's a versatile grill/smoker. I've even set it up as a Kamado style cooker as seen in some of my videos. The SCA does not have any cook offs here in the north east... maybe soon. Thanks!
Made this for a party of 15 this weekend per your instructions in a Z Grill pellet smoker and sadly, it was a disappointment. The bacon wrap actually prevented the meat from taking up the smoke flavor from the grill (no smoke ring!). $120 worth of meat and sadly guests were not asking for seconds .. in fact one guest saved left overs from her plate - to take home to her dog 😬 The meat ended up being too rare pulling it from the grill near the recommended temperature and while tender as beef tenderloin should be, tasted more like the inexpensive bacon it was wrapped in than a fine cut of beef. Dang!
I thought this was a great recipe until I saw ur comment…that bacon would block the smoke from penetrating the tenderloin. To counter that, I’d probably smoke the tenderloin unwrapped first. Then after it absorbs the smoke for a while, take the tenderloin off and wrap it in bacon. Put it back on the grill or in the oven. You win my both ways with that method in my opinion..🤷🏾♂️
HowToBBQRight Malcom Reed I really enjoy your channel and even bought a bunch of stuff from your website. However, I have one suggestion: get rid of the MSG in your rubs/seasonings! They're solid enough to stand on their own and I just can't bring myself to buy any more knowing that it all has MSG. Again, I love your channel. Keep it up!
Krombopulos Michael given that you've never tasted this product without msg, how could you possibly know that? and if it's not dangerous and can only act to improve the savory aspects of the rub, then why leave it out?
hey I've been watching your channel for years now and one suggestion I would like is a cost for the cuts of meat you use so I know if I can afford it or not lol. thanx!!!
Love your page! I love to cook. I'm jealous of all your grills;) My granny was the grill master & she passed it down to me after her passing. What's your favorite side item? I'm getting my menu ready for July 4th. Thanks for sharing your skills with us!!
Cool to see you on late night Chefs the other night on Food Network. Do you ever do a spatchcock chicken for IBCA competition? I know you do KCBS, just curious about your spin on it. Love the channel btw.....
looks great malcom. I was wondering were you get your wood for the smoker. I'm having trouble finding good wood chunks for the smoker here in the Netherlands. I'm still a noob and new to the whole smoker, but you're videos have been helping me a great deal. Keep up the good work!
Now we need to see what you do with the cut off meat!! Would make for another great video. Thanks for all the work you put into these videos.
I love your genuine enthusiasm, not like some of the other presenters with big fake smiles.
Last weekend, my wife gave me a Masterbuilt Electric Digital smoker for my birthday.
I smoked a whole tenderloin, using your Steak Rub, at 275 for 1 1/2 hrs to an internal temp of 125. Let it rest for 30 minutes and sliced thin for sandwiches. WOW, was it good....next time I'll try the bacon wrap. Thx
Masterbuilt is a very good smoker. I do wish it would put on a bit of a bigger smoke ring but like the name says master built they are quality.
"A thing of beauty" Truer words have never been spoken!
I have made this twice. Once on the big green egg and once on a win-win Wi-Fi smoker. Both times excellent outcome. Mouthwatering melt in your mouth. Perfect recipe and video. Thank you so much.
I made this last weekend and OMG it was a huge hit with the fam, like thick slices of heaven. Thank you Malcom, im new to this whole smoking scene and your videos have made so much good food possible for me!
I'm debating what's better, a gorgeous crust on a smoked tenderloin or all that bacon goodness. Honestly, I think I would miss the crust but man, it's hard to argue with bacon!
Another outstanding production. You have no equal my man. You sir, are a culinary treasure! Thank you
Malcolm, my kids and I love your recipes and tutorials. We're Memphis born and raised and these days cooking slow and low in the Wasatch Mtns of Utah. Your videos bring us back home!
Malcom is the BBQ Master, this recipe is equally amazing with a beef or pork tenderloin and enthusiastically give it a two thumbs up!
Another excellent recipe, Malcolm. You're the man. The king of BBQ. Thanks.
Thank you Malcom made it yesterday was amazing
I do a pork tenderloin simular to this except I use fresh herbs (garlic, oregano, tyme) plus I put a half honey, half balsamic vinrgar glaze on it. Pork tenderloin tends to be dry when grilled but that bacon keeps it nice and moist. I call it pork wrapped with pig!
Used a beef tenderloin tail and followed your recipe! The family loved it better than my prime rib!
Bacon makes everything better. I've seen whole tenderloins before after watching you I think I can trim one. Nice video 👍
I'd also like to see how you use the leftover meat. I make Kabobs and and Stroganoff with mine, but would like to get your spin on it. I Love to BBQ and I always look to Your Videos for inspiration! Thanks for such Consistently Great Recipes and Tips.
I'm pretty sure that when he cooks there aren't Any leftovers!😄
Chell made a Black and Blue Steak salad for dinner last night with the leftovers. It was a serious salad!
with the trimmings - not the leftovers. There were no leftovers after a few people stopped by!
It figures, your partner is also Great with Food! That sounds perfect, Guilt-Free Grilling by Chell! Thanks for sharing 👍😊
Hey Malcolm, love your videos. . . . .they are getting better and better. (So is the neighborhood LoL)
Adding this to my to-do list
Anyone else notice the beams of light from heaven at 4:50? Totally heard the hallelujah chorus in my head, haha.
Looks OUTSTANDING
You gotta butrfly that lion and stuff er cream cheese and pickled jalapeños, then wrap er in bacon!!! Fire dude!!!
the king off bbq Malcom reed
So good. Your vids introduced me to cooking a variety of meats with bacon. I'm going to try a Filet wrapped in bacon for the first time today.
Wow. That looks amazing. You're making me hungry, and it's only 4:30am. I just got up to go to work. I'm going to be thinking about this all day.
that gateway drum is a great pit barrel smoker great video and congratulations on your victory at MIM2017!
Thanks man, appreciate it!
We need to have a monument in your name I'm thinking a statue of you 20X to scale because you are the man!!
Hey Malcom, I wish you would do a demo on all the grills you have in the backyard.
That would be great!
Wow my mouth is watering. Some day I will get a decent grill and smoker. I just love your videos.
Once again another fantastic video....i am going to make this for the family Christmas dinner. Malcolm, keep up the great work!
okay so i youtubed something about pork tenderloin and your videos came up and then i saw that Killer Hogs shirt and I KNEW I RECOGNIZED YOU!!! my mom cooks for Pork Plus... yall are great! LOVE THE CHANNEL! im learning a ton!
mmm! that looks so so so very delicious! we're gonna make it for our awesome dad & God father. thank you for sharing. God bless Mr. Reed.
i found a bacon wrapped tenderloin at the butcher and throwing on smoker soon!
Great one Malcom this is going on the list to do, no question.
I think I;d better go to bed and watch more of your videos tomorrow. If I don't stop now, I will fire up my smoker in the middle of the night! LOL
Just discovered your channel, been binge-watching so much, I gained ten pounds, lol! Seriously, just ordered 7 of your rubs and sauces, cant wait to give them a try! Great channel!:)
How were the rubs? As good as they look?
Brilliant Malcolm.....Bought a big green egg because of your vids...keep em coming buddy
wow it looks amazing
Malcom, great job on that tenderloin! I like how that bacon wrap holds in the juices from the meat. Going to have to give this one a try. Take care, Randy
Malcolm! I will be doing exactly this recipe on Saturday. I will be using your rubs as well. Saying thank you for a great meal in advance!
How was it?
That looks amazing
Also, I think I am going to try to make one of those smokers. What a concept!
I have some more info you can check out here:
howtobbqright.com/udssmoker/
Malcolm, that looks absolutely DELICIOUS. My problem is the 105 bucks for a tenderloin. But, after seeing this video I might have to break down.. Keep up the awesome work!
If you're ever missing any BBQ's or smokers... they're in Santa Maria, CA. ;)
drooling everywhere!
My favorite yet! Thank you for your great videos!
You're a true máster chef buddy!
After messing around and then finding your video, can I suggest brushing olive oil on the meat then introducing the rub & bacon. Space the bacon to allow the meat to get some of the smoke. Also if you had to sear or crisp the meat in a two step process, how would you do it? Thanks Malcolm!
Wasn't hungry but that cut literally made my stomach growl..
muito bom cara parabéns muitos que mostram receitas de assar carne não colocam na descrição como preparar
Nossa em deu até água na boca deve ter ficado sensacional 😋😋
Malcom that tenderloin looked amazing! I can't remember the last time I had one. Keep CRUSHIN it man.
Great job Malcom
I am definitely going to try that one! Thank you very much. Thank you for the inspiration
That looked awesome. Great job.
That looks excellent... nice cook Malcom! Can't wait till you fire up that PK Classic you got there, that I see behind you. Have a couple myself. It's a solid little potable cooker. Thanks!
Oh yeah - I have a couple PK smoker videos on the way. I've been putting them to work in these Steak Cookoffs.
Yeah... it's a versatile grill/smoker. I've even set it up as a Kamado style cooker as seen in some of my videos. The SCA does not have any cook offs here in the north east... maybe soon. Thanks!
hello i'm from Brazil and i follow you, you're awesome !!!!
Thanks Malcom , great eat .
you're the best Malcom, but when you say to save the trimmings, i'd make sure to clarify to save everything except the silverskin...
not good eats.
PERFECTION!
Thanks man, just tried this and it came out perfect!!! Bravo!
That looks freaking awesome Do Huli Huli chicken next
That suggestion has me thinking.... I like that idea.
great job man, really good looking beef
Made this for a party of 15 this weekend per your instructions in a Z Grill pellet smoker and sadly, it was a disappointment. The bacon wrap actually prevented the meat from taking up the smoke flavor from the grill (no smoke ring!). $120 worth of meat and sadly guests were not asking for seconds .. in fact one guest saved left overs from her plate - to take home to her dog 😬 The meat ended up being too rare pulling it from the grill near the recommended temperature and while tender as beef tenderloin should be, tasted more like the inexpensive bacon it was wrapped in than a fine cut of beef. Dang!
I thought this was a great recipe until I saw ur comment…that bacon would block the smoke from penetrating the tenderloin. To counter that, I’d probably smoke the tenderloin unwrapped first. Then after it absorbs the smoke for a while, take the tenderloin off and wrap it in bacon. Put it back on the grill or in the oven. You win my both ways with that method in my opinion..🤷🏾♂️
Well, looks like I now know what I'm doing Sunday!
HowToBBQRight Malcom Reed I really enjoy your channel and even bought a bunch of stuff from your website. However, I have one suggestion: get rid of the MSG in your rubs/seasonings! They're solid enough to stand on their own and I just can't bring myself to buy any more knowing that it all has MSG.
Again, I love your channel. Keep it up!
Krombopulos Michael I suspect you're old enough at this point to know there is no danger in consuming msg.
Jeremy Hale I didn't say it was unsafe, I said it was unnecessary.
Krombopulos Michael given that you've never tasted this product without msg, how could you possibly know that? and if it's not dangerous and can only act to improve the savory aspects of the rub, then why leave it out?
So many MSG white knights. I guess I got y'all triggered.
That looks great!
I love this guy
Looks amazing! Good Job 👍😉
Greetz from Germany
This is stunningly delicious. Thank you!
Using this for my NYE 2019 cook! Great video Malcom!
I loved this video u seem like your slimming down your self! :) love to see more I can't wait!!
TheEricstaehlin321 he's definitely lost weight
wow that looks delicious. yummo I'm a fan of yours. keep up the great work.
I just happen to have a half case of tenderloin on order :)
Dude you are THE best!!! I LOVE you videos. I cant wait to do THIS recipe... curt
Love your videos. I love recreating what you make, but you are not helping me lose any weight.
Awesome looking meat
well done Malcom!
Malcolm my man! Killer hogs barbecue sauce is amazing!! I just had it here in North Carolina!!
Have you lost weight Malcom Reed!? Looking good man! Love your show.
*!*! love your channel bro keep the pit smokin
hey I've been watching your channel for years now and one suggestion I would like is a cost for the cuts of meat you use so I know if I can afford it or not lol. thanx!!!
another great job!
Your cooks always make me hungry, if I was your neighbour you'd be killing me with those smells 😁, I'd just happen on past with a 6 pack.👏
I couldn’t see if you had a heat shield down around the coals or not?
love your channel man
Legend
Love it ... great god doing it this weekend
Great Job!!!
Hot damn, that looks great!
good god man you got my mouthwatering.
Love your page! I love to cook. I'm jealous of all your grills;) My granny was the grill master & she passed it down to me after her passing.
What's your favorite side item? I'm getting my menu ready for July 4th.
Thanks for sharing your skills with us!!
For July 4th, it's a must for Potato Salad howtobbqright.com/2015/06/25/southern-style-potato-salad-with-bacon/
you or the super bbq king i love you vidio
Nice content! Keep it up!
Damn!!!im making me one today on the Traeger
This is insanely beautiful. 👏🏽
Cool to see you on late night Chefs the other night on Food Network. Do you ever do a spatchcock chicken for IBCA competition? I know you do KCBS, just curious about your spin on it. Love the channel btw.....
hey have you ever fryer this adding onion to it before you add the bacon
I remember when you made this for me at Memphis in May! One of the best pieces of meat I've ever eaten :-)
looks great malcom. I was wondering were you get your wood for the smoker. I'm having trouble finding good wood chunks for the smoker here in the Netherlands. I'm still a noob and new to the whole smoker, but you're videos have been helping me a great deal. Keep up the good work!
spectacular!
looks great!!
Malcolm, what type gloves do you use under the latex gloves.