Mr.kent you are the cooking doctor....there should be a license for the greatness and positive ambience and nutrition you bring ...may God bless you and your family you are the best🎉🎉🎉🎉🎉
Cowboy Kent reminds me of my late grandfather (no disrespect of course). He's from the other side of the world but still radiates the same energy and positivity. Nobody had a negative thing to say about him because all the bloke just spread joy to everyone he met.
Its funny reading some comments from international folk. Never thought much about how different we seem to everyone else! Now Kent definitely aint average but guys like him our everyday neighbors down in Texas. Vaya con dios y'all!
I'm a baker my husband is the chef of the family. You want jersey put me in the kitchen with a piece of meet. However Kent has stepped up my game and my husband is great full. Thank you!
Ok I am getting a home grown grass fed 100% Texas Beef out of the freezer to do this recipe. God bless y’all and your devoted puppy testers. As a first responder in fire and police with over 42 years of service I tip my hat to you and momma for all y’all do and your amazing videos. Y’all make me happy every time I watch your video. Try to send rain to central Texas, it is drier than the underside of a flint rock in the desert.
After botching a prime rib a couple of years ago, you have almost convinced me that I can try this tenderloin recipe--almost. Now all I need are two cuts, just like yours, one to experiment on and dial-in my copying skills, and the other to serve for the special dinner!
A no-fail prime rib recipe that is super easy: Let it sit out and get to room temp. Slather it with softened butter and whatever seasoning you want to use (just go heavy on that because it's the only part of the roast that's seasoned). Preheat your oven to 500 F, and the formula for how long to cook the meat: 7 times the weight in pounds. So if you have a 7 pound prime rib, it would be 7 x 7 = 49 minutes (you can round up to 50). I give it just a couple of extra minutes because some nutters like their meat more well, so the ends can get more cooked. After that time is up, shut the oven off and leave the meat in there for another 2 hours and DO NOT OPEN THE DOOR. Then take it out, tent it with foil, and let it rest at least 10 min before slicing.
Some time back you could buy 4 oz filet mignon for $2.50 each from the local meat shop. These days I buy them from Omaha Steaks and Kansas City steaks internet mail order sent to my front door. They cost a little more. LOL Your recipe was amazing. Thank you Papa Bob in Washington MO.
At the supermarket. Some fussy lady takes a look at some beef and doesn't like the color. Asks my opinion. I said it's shrink wrapped and looks good to me. She turns up her nose and wanders off., I close in and pick one up. Whole beef tenderloin $9.99 a pound. I snatched up one, found her again down by the milk and thanked her profusely for drawing my attention to it. Went back couple days later and bought another. I sliced those up, salted them down and put them in zip lock bags. Feasted on some of the best pan fried and broiled steaks for the next week and a half.
🇺🇲🇺🇲 Kent and Shannon, greetings from the great state of Tennessee, don't feel bad I can't pronounce it either, I just call it what's this here sauce, love your videos and the respect you both show us veterans and those still serving our country, keep up the great work. Bless you and your family!! 🇺🇲🇺🇲🦝
All the way from the Birmingham in the UK 🇬🇧 and sending all my love and best wishes to you and family. I adore your fabulous vibes and all your videos that you upload too your channel. Your are amazing. Stay safe and god bless!
As someone recovering from an eating disorder, ovarian tumors and heroin addiction the depression is unbearable most days. Your videos put me in a good mood and I get to learn so many amazing recipes, and see the beauty of the country. Keep up the good work. Love from the other side of the pond ❤
Just finished watching &it's perfect timing- I had some tenderloin delivered this morning. Can't wait to try this out. Thanks guys for being so good to the pups.♥️
I was also wanting to ask, Is there not any way that you could do a live picture/ video from starting the fire to equipment care after to show everyone the technique and level of dedication and ease it is to smoke or grill something? Almost like a day in the life of Cowboy Kent Rollins. @@CowboyKentRollins
You are allowed! you always pray and show gratitude to your country and the protectors. You be good Kent and Shannon! good video and I'll maybe give this a try.
The last two years my wife has made a beef tenderloin for Christmas. Very yummy! Will have to send her a link to this for some ideas for this year. You're also very brave to have a beagle within a mile of a beef tenderloin.
Hi Kent, I've been watching your videos for about 5 years now. You really helped me with my bbq & cooking in general. In that time I've gone from cooking on a basic charcoal grill to a masterbuilt charcoal smoker. I hope you continue to do this for a longtime to come & that we may hear more stories from the chuckwagon ❤ from the UK Wurst - i - shear sauce 😊
My wife and I recently got an indoor tabletop electric smoker. We've smoked steak, chicken, cheese, and a jalapeno. Beef tenderloin just made the list of meat to put in the smoker.
Thanks Kent and Shannon, the beef loins turned out great and looked so tasty too. Great job Kent !!! Stay safe up there and enjoy your events you'll be attending this year. Enjoyed the recipe. Fred.
I've got a 12+ year old Great Pyrenees. She can have anything she wants that I can cook! "If it's ok for her." Keep up the great work! Keep spoiling the furballs!
From another video I had seen, they mentioned you can take the tail and that odd piece on the opposite end can be used for stir fry. Highly recommend trying it, it was the best beef stir fry my girlfriend and I had.
Having gone through many pounds of your original seasoning, I can speak authoritatively on the subject…it is the BEST I’ve ever come across and season all of my meats (and lots of other food) with it! Get you some, use it and thank me later!
You prepare whole tenderloin almost exactly like I have been doing for last few years and my family absolutely loves it and asks for it. Can't go wrong with this method and the TLC from us cookies!!! Thanks for sharing!
Oh my gosh! Talk about beauty... Thank you for sharing this thank you Shannon for your great camera work. Of course thanks to all the other helpers. You guys are the best.
Hi Kent & Shannon from Florida. Always a pleasure watching Kent cooking up great stuff. Can' t wait for another video. See you on the happy trail to cooking.😊
I'm just hooked on your cooking videos. I found your channel by needing to clean/ season cast iron. And I have been watching you ever since. This recipe looks so delicious. God bless you and your family.
lol.. I cant get that word out either. My son called from Amarillo at 700... dang it. I get up for work at 400 in the morning. Its ok. He and my new daughter ( his wife) are cooking loin today. We all watch and enjoy your recipes...and your good clean dry sense of humor.
I love cooking on a cast on skillet. I have on from my gramma. I always was my skillet with warm water. Dry it with a paper towel. Then grease it with bacon grease. The place it a gas stove. Do you grease your skillet. If so do you bacon grease. I was thaught that ever since i was little. Thank you love your cooking. God blessed you
I have to say something, as an Englishman and a long time watcher who has grown up with the W sauce. It's pronounced Wus-ter sauce. (lots of silent letters) The shire it's from is pronounced Wust-er-shire, but the sauce is Wust-er sauce. God bless you and your family Kent.
I buy beef tenderloins from Costco every visit. What I do with it will upset some people, I cook for 2 so I cut about 6 steaks, a roast big enough for 2 with a bit extra for making hash and potato's for the following morning, some beef stew cuts and some extra thin strips to make pepper steak and cheese steak sandwiches with. So in the long run with all the meals I get from one uncut beef tenderloin extreme it ends up being cheaper than hamburger.
This is superb. I don't have outdoor cooking, but I've done much the same thing with a pork tenderloin using the stove, first searing it in a cast-iron pan and then putting it in the oven. I have to say that calling something "fool proof" is bound to bring trouble, though. There will always be a greater fool than the last one.
Kent, I normally reverse sear big meats. After watching this, I'm going to try it your way. The slather that you used looks delicious. Both ways look outrageously good! I love your canine quality assurance samplers!
A great recipe for the tenderloin, and it works the same for venison at deer camp. Now that is a special treat having beef and venison tenderloins. I have not tried the sauce but yours looks like a natural winner once again. Just seeing this, have to hit the freezer and get out some of the steer for a little meat treat, as they say.
Now I'm thinkin' ribeye has more beef flavor, but tenderloin tenderness is purt near divine eats. Thanks for sharing the cooking tips for this special treat.
Mayo and Avocado oil are something. Rosemary is good smelling when heat up with high temp. If you would like to use mastard, you would like to take time to break cells to tendering meat. Though the Yogurt would work too. I sometimes use to use ginger or onion to tendering meat but for Tenderloin steak, I don't probably think to tendering meat.
Enjoying EVERYTHING you teach us sir. Ive always dreamed of a cattle drive, and at night eating these fantastic foods you've shown us. The ultimate camping trip! Ciao! God bless!
Always a pleasure watching your videos, Kent. You always make delicious looking food, you've got adorable dogs and you yourself always seems like such a down to earth and friendly man. God bless you and yours. :)
I just Wait for Wednesday My favorite day of week!!! Enjoy you and Shannon and the pup's!!! One of these days Im going figure out how to order your product's and my 11 year old granddaughter is going to teach me! Thanks again for all you guy's do & God bless you all & be safe!!!🙏🙏🙏
Would recommend seasoning the entire tenderloin to the tail all sides and THEN tuck and tie it. That will allow for all surfaces, internal and external, to taste of the seasoning. Otherwise, the tucked part will taste bland in the middle where the unseasoned tail is folded under and tied.
Gotta try this. Love your videos. Got your books, rubs, cutter and wooden spatulas. Big fan. Tried a few recipes and never disappointed. First one was the onion rings. Best my boys and I ever had. Keep the videos coming, Kent. p.s. would also like to see maybe a series on wild game - dressing a deer with recipes, wild boar, rabbit, grouse, duck, etc.
Kent, thanks for all you do. I’m batting 1000% with your recipes. Question: can I start it on the smoker to about 112 degrees and then 3-4-5 minutes on a hot grill?
That looks phenomenal. I've always been afraid to get the tenderloin. But I think I might have to try that. Your videos are excellent. And I appreciate everyone of them, thank you much and have a wonderful Thanksgiving.
I'm not a big carnivore but this is my favorite!!! We smear it in bacon grease, salt and pepper. That's it!!!😋 Oh and again, it's Washer and Dryer Sauce! 😉 And yall are invited over anytime!!!
When you are cooking over a fire like you were when searing on Ms. Bertha, can you use use green wood or must it be seasoned? Thank you for your videos and sharing your awesome knowledge and cooking skills!
Love your videos. Saved my tail many times for meals. Just wondering how it would taste if you deep fried it like your prime rib video. I've done it once for a meal it came out perfect. Won't cook it any other way now.
Wow those beef tenderloins looked absolutely delicious, so delicious in fact that I would be licking my lips 💋 with every bite I take. Another wonderful video kent. Enjoy the rest of your week guys 👍 🙏❤️.
Man you always make this food look so good thanks for family friendly content. I do enjoy watching your cooking very much and I also love your music choice to. I love listening to that one channel the Western whistling 🤠
Cowboy Kent, I love your channel. Ever since I first heard you call "W sauce" "Where's your sister? sauce" no one has not known what I meant. Let's just keep using that. It's classic! :)
Everyday my adopted Unlce Kent uploads is the bestest day ever!!
Thank you
Somebody was home schooled...
@@rizdalegend😂. More like public school...
Mr.kent you are the cooking doctor....there should be a license for the greatness and positive ambience and nutrition you bring ...may God bless you and your family you are the best🎉🎉🎉🎉🎉
Wow, thanks and God bless you
His prescriptions taste better than any hospital doctor's.
There's something wrong with you, if you don't love this guy. He's the best.
Thanks for watching
Cowboy Kent reminds me of my late grandfather (no disrespect of course). He's from the other side of the world but still radiates the same energy and positivity. Nobody had a negative thing to say about him because all the bloke just spread joy to everyone he met.
Its funny reading some comments from international folk. Never thought much about how different we seem to everyone else! Now Kent definitely aint average but guys like him our everyday neighbors down in Texas. Vaya con dios y'all!
I can listen to this guy talk all day his voice is so soothing
I'm a baker my husband is the chef of the family. You want jersey put me in the kitchen with a piece of meet. However Kent has stepped up my game and my husband is great full. Thank you!
Ok I am getting a home grown grass fed 100% Texas Beef out of the freezer to do this recipe. God bless y’all and your devoted puppy testers. As a first responder in fire and police with over 42 years of service I tip my hat to you and momma for all y’all do and your amazing videos. Y’all make me happy every time I watch your video. Try to send rain to central Texas, it is drier than the underside of a flint rock in the desert.
Thank you so much for your service. May God bless you 🙏 ❤️
As a U.S. Army Vet. , I still see the sincerity of how you Honor our Military! Thank You and God Bless!!!
We thank you so much for your service
I agree we need more of that
Thank you for your courageous service
Much respect and honor to you
After botching a prime rib a couple of years ago, you have almost convinced me that I can try this tenderloin recipe--almost. Now all I need are two cuts, just like yours, one to experiment on and dial-in my copying skills, and the other to serve for the special dinner!
I have faith in you
A no-fail prime rib recipe that is super easy: Let it sit out and get to room temp. Slather it with softened butter and whatever seasoning you want to use (just go heavy on that because it's the only part of the roast that's seasoned). Preheat your oven to 500 F, and the formula for how long to cook the meat: 7 times the weight in pounds. So if you have a 7 pound prime rib, it would be 7 x 7 = 49 minutes (you can round up to 50). I give it just a couple of extra minutes because some nutters like their meat more well, so the ends can get more cooked. After that time is up, shut the oven off and leave the meat in there for another 2 hours and DO NOT OPEN THE DOOR. Then take it out, tent it with foil, and let it rest at least 10 min before slicing.
Some time back you could buy 4 oz filet mignon for $2.50 each from the local meat shop. These days I buy them from Omaha Steaks and Kansas City steaks internet mail order sent to my front door. They cost a little more. LOL Your recipe was amazing. Thank you Papa Bob in Washington MO.
At the supermarket. Some fussy lady takes a look at some beef and doesn't like the color. Asks my opinion. I said it's shrink wrapped and looks good to me. She turns up her nose and wanders off., I close in and pick one up. Whole beef tenderloin $9.99 a pound. I snatched up one, found her again down by the milk and thanked her profusely for drawing my attention to it. Went back couple days later and bought another. I sliced those up, salted them down and put them in zip lock bags. Feasted on some of the best pan fried and broiled steaks for the next week and a half.
Sounds good
🇺🇲🇺🇲 Kent and Shannon, greetings from the great state of Tennessee, don't feel bad I can't pronounce it either, I just call it what's this here sauce, love your videos and the respect you both show us veterans and those still serving our country, keep up the great work. Bless you and your family!! 🇺🇲🇺🇲🦝
Thanks Franky for your service and God bless you
All the way from the Birmingham in the UK 🇬🇧 and sending all my love and best wishes to you and family. I adore your fabulous vibes and all your videos that you upload too your channel. Your are amazing. Stay safe and god bless!
Thank you so much for watching and God bless you
The beef looks wonderful. But it makes me happy to see your dogs get treated so well. ❤❤
They deserve the best
As someone recovering from an eating disorder, ovarian tumors and heroin addiction the depression is unbearable most days. Your videos put me in a good mood and I get to learn so many amazing recipes, and see the beauty of the country. Keep up the good work. Love from the other side of the pond ❤
God Bless You and Shan and your puppies. Thanks for sharing.
Our pleasure, God bless you
You make the best food. God bless you and your family and the pups, especially the beagle.
You are so kind and God bless you
Just finished watching &it's perfect timing- I had some tenderloin delivered this morning. Can't wait to try this out. Thanks guys for being so good to the pups.♥️
Hope you enjoy
I absolutely love your videos. Changed my life it has. Please don't go quiten those videos. God bless you all, and Keep up the great work.
Wow, thank you and God bless you
I was also wanting to ask, Is there not any way that you could do a live picture/ video from starting the fire to equipment care after to show everyone the technique and level of dedication and ease it is to smoke or grill something? Almost like a day in the life of Cowboy Kent Rollins. @@CowboyKentRollins
Usually the Duker has been home sleeping through these. But today's beef in involved. Glad to see him stick with the family today.
Glad to see my substitute Dad on today! Love you guys and hope everything is going well for guys, doggos included!
Always love that closing. Also happy for your wife’s contribution.
I could smell the goodness of those tenderloins...beutiful work...love those pups...thx
You are allowed! you always pray and show gratitude to your country and the protectors. You be good Kent and Shannon! good video and I'll maybe give this a try.
Hope you enjoy
Thank you. Love beef from anywhere, but from the smoker... THE BEST! God Bless and stay safe.
So good it is, God bless you as well
The last two years my wife has made a beef tenderloin for Christmas. Very yummy! Will have to send her a link to this for some ideas for this year. You're also very brave to have a beagle within a mile of a beef tenderloin.
That is for sure
Hi Kent,
I've been watching your videos for about 5 years now. You really helped me with my bbq & cooking in general. In that time I've gone from cooking on a basic charcoal grill to a masterbuilt charcoal smoker.
I hope you continue to do this for a longtime to come & that we may hear more stories from the chuckwagon
❤ from the UK
Wurst - i - shear sauce 😊
My wife and I recently got an indoor tabletop electric smoker. We've smoked steak, chicken, cheese, and a jalapeno. Beef tenderloin just made the list of meat to put in the smoker.
Wow we got 2 dances today 🎉🎉🎉 look very delicious. Love all of the pups
Thanks the pups are the real stars
Thanks Kent and Shannon, the beef loins turned out great and looked so tasty too. Great job Kent !!! Stay safe up there and enjoy your events you'll be attending this year. Enjoyed the recipe. Fred.
Good to see the Duke show up for a tasting again. He's been slacking lately. 😄 Thanks again for what you all are doing Kent and Shannon. God bless.
Hey kent, I'm a cattle farmer from uk, watch you all the time back at the steading, just say wooster sher, that's it, all the best.
I'm impressed by those orange gloves. That much stretch without breaking. Nice. 🤠
I've got a 12+ year old Great Pyrenees.
She can have anything she wants that I can cook! "If it's ok for her."
Keep up the great work!
Keep spoiling the furballs!
Mate, you smashed it outta the park. What a fantastic looking Tenderloin.
From another video I had seen, they mentioned you can take the tail and that odd piece on the opposite end can be used for stir fry. Highly recommend trying it, it was the best beef stir fry my girlfriend and I had.
Having gone through many pounds of your original seasoning, I can speak authoritatively on the subject…it is the BEST I’ve ever come across and season all of my meats (and lots of other food) with it! Get you some, use it and thank me later!
Good afternoon from Syracuse NY brother and everyone else thank you for sharing your adventures in cooking
Thanks for watching Earl and you be safe and God bless
Thank you my friends and safety first always and GOD BLESS everyone
Godfather of Cowboy Cooking
Thanks my friend
You prepare whole tenderloin almost exactly like I have been doing for last few years and my family absolutely loves it and asks for it. Can't go wrong with this method and the TLC from us cookies!!! Thanks for sharing!
Oh my gosh! Talk about beauty... Thank you for sharing this thank you Shannon for your great camera work. Of course thanks to all the other helpers. You guys are the best.
SoO happy I finally catch you live!!🎉🎉Kent you are awesome!
Thanks so much
Every day cowboy Kent releases a new video is a good day god bless
They look so delicious. Love mustard because of the tanginess, makes my mouth water.
They were so good
Been waiting on this!! Can’t wait to try it!!
Love you guys and pups so much!! Thank you for being so wonderful!!
Our pleasure! and we hope you enjoy
Hi Kent & Shannon from Florida. Always a pleasure watching Kent cooking up great stuff. Can' t wait for another video. See you on the happy trail to cooking.😊
I'm just hooked on your cooking videos. I found your channel by needing to clean/ season cast iron. And I have been watching you ever since. This recipe looks so delicious. God bless you and your family.
Thanks and God bless you as well
lol.. I cant get that word out either. My son called from Amarillo at 700... dang it. I get up for work at 400 in the morning. Its ok. He and my new daughter ( his wife) are cooking loin today. We all watch and enjoy your recipes...and your good clean dry sense of humor.
I love cooking on a cast on skillet. I have on from my gramma. I always was my skillet with warm water. Dry it with a paper towel. Then grease it with bacon grease. The place it a gas stove. Do you grease your skillet. If so do you bacon grease. I was thaught that ever since i was little. Thank you love your cooking. God blessed you
LOVE ALL OF YOUR VIDEOS GOD BLESS YOU BOTH AND THE PUPS STAY SAFE IN THIS WEATHER
Thanks Debbie and God bless you
Thanks for everything you do for us enjoy have a awesome day blessings healings divine protection forgiveness
You are so welcome and God bless you
I have to say something, as an Englishman and a long time watcher who has grown up with the W sauce. It's pronounced Wus-ter sauce. (lots of silent letters) The shire it's from is pronounced Wust-er-shire, but the sauce is Wust-er sauce. God bless you and your family Kent.
I buy beef tenderloins from Costco every visit. What I do with it will upset some people, I cook for 2 so I cut about 6 steaks, a roast big enough for 2 with a bit extra for making hash and potato's for the following morning, some beef stew cuts and some extra thin strips to make pepper steak and cheese steak sandwiches with. So in the long run with all the meals I get from one uncut beef tenderloin extreme it ends up being cheaper than hamburger.
This is my master class on cooking and you, sir, are the best teacher for it. Thank you.
We thank you for watching
Along with the traditional ham and turkey, I’m going to have to cook this for Christmas.
So good anytime of the year
This is superb. I don't have outdoor cooking, but I've done much the same thing with a pork tenderloin using the stove, first searing it in a cast-iron pan and then putting it in the oven.
I have to say that calling something "fool proof" is bound to bring trouble, though. There will always be a greater fool than the last one.
Kent, I normally reverse sear big meats. After watching this, I'm going to try it your way. The slather that you used looks delicious. Both ways look outrageously good! I love your canine quality assurance samplers!
A great recipe for the tenderloin, and it works the same for venison at deer camp. Now that is a special treat having beef and venison tenderloins. I have not tried the sauce but yours looks like a natural winner once again. Just seeing this, have to hit the freezer and get out some of the steer for a little meat treat, as they say.
Now I'm thinkin' ribeye has more beef flavor, but tenderloin tenderness is purt near divine eats. Thanks for sharing the cooking tips for this special treat.
Our pleasure!
Mayo and Avocado oil are something. Rosemary is good smelling when heat up with high temp. If you would like to use mastard, you would like to take time to break cells to tendering meat. Though the Yogurt would work too.
I sometimes use to use ginger or onion to tendering meat but for Tenderloin steak, I don't probably think to tendering meat.
You bet that none of the puppers were missing this one!
No they all stayed to the finish
Uncle Kent is an absolute legend, LOVE YOUR VIDEOS!!!!
Thanks
Enjoying EVERYTHING you teach us sir. Ive always dreamed of a cattle drive, and at night eating these fantastic foods you've shown us. The ultimate camping trip! Ciao! God bless!
Always a pleasure watching your videos, Kent. You always make delicious looking food, you've got adorable dogs and you yourself always seems like such a down to earth and friendly man. God bless you and yours. :)
Thanks so much and God bless you
I just Wait for Wednesday My favorite day of week!!! Enjoy you and Shannon and the pup's!!! One of these days Im going figure out how to order your product's and my 11 year old granddaughter is going to teach me! Thanks again for all you guy's do & God bless you all & be safe!!!🙏🙏🙏
Would recommend seasoning the entire tenderloin to the tail all sides and THEN tuck and tie it. That will allow for all surfaces, internal and external, to taste of the seasoning. Otherwise, the tucked part will taste bland in the middle where the unseasoned tail is folded under and tied.
Oh'my Kent you know we love our beef! 🙂
Looks delicious! I love beef, usually settle for a pork butt because the cost is so much lower than beef. Thanks for sharing!
Good recipe. I do basically the same, but I smoke first then sear. I think I get more smoke flavor that way.
Maj says "we really need to go over my contract dad"! Thank you Mr Kent and Shan for all your hard work and time. You are appreciated Sir!🤠
Makes me want to cook a whole beef tenderloin those looked amazing. A Sams run is in order now. Yummy 😋
That looks so fantastic Kent! Y'all have a great week!
That mayo base (i use butter, personal preference) adds fat to a lean cut. That helps tender it while it cooks down
Gotta try this. Love your videos. Got your books, rubs, cutter and wooden spatulas. Big fan. Tried a few recipes and never disappointed. First one was the onion rings. Best my boys and I ever had. Keep the videos coming, Kent. p.s. would also like to see maybe a series on wild game - dressing a deer with recipes, wild boar, rabbit, grouse, duck, etc.
We do have a video on deer and making deer sausage, some quail, and turkey in dutch oven
Kent, thanks for all you do. I’m batting 1000% with your recipes. Question: can I start it on the smoker to about 112 degrees and then 3-4-5 minutes on a hot grill?
I wish I was in the States to sample Mr Kent's amazing food. Sir I believe should you ever venture to the UK you'd have quite the line of customers
I'm coming to visit someday
Your tenderloin looks so good!! thank you for sharing.I hope y;all have a great week.God Bless you all.
Love the puppy dogs the most.
❤
They work so hard
Love watching the bloopers at the end of your videos!😂
Shannon does a great job on the editing she does
Perfect timing. I bought 2 Angus tenderloins at the grocery store on sale for $9.99/lb.
I just love watching your cooking videos. Thank you for sharing ❤
Our pleasure
That looks phenomenal.
I've always been afraid to get the tenderloin. But I think I might have to try that.
Your videos are excellent. And I appreciate everyone of them, thank you much and have a wonderful Thanksgiving.
Always a pleasure Kent and Shan. Thank you!
I'm not a big carnivore but this is my favorite!!!
We smear it in bacon grease, salt and pepper. That's it!!!😋
Oh and again, it's Washer and Dryer Sauce! 😉
And yall are invited over anytime!!!
It’s like a prime rib, God made it perfect, it’s our job to not screw it up! Thanks for keeping it simple!
When you are cooking over a fire like you were when searing on Ms. Bertha, can you use use green wood or must it be seasoned? Thank you for your videos and sharing your awesome knowledge and cooking skills!
Love your videos. Saved my tail many times for meals. Just wondering how it would taste if you deep fried it like your prime rib video. I've done it once for a meal it came out perfect. Won't cook it any other way now.
I do like them deep fried, got that crust and oh so good
Beef tenderloin is my absolute favorite! 🤤
So good it is
They both looked behind delicious! If only I had that smoker. Or any smoker! Thanks again Shan, Kent and the doggos!
You are amazing! God bless all y'all!!!
Thank u papa Rollins for the food and the hugs
Our pleasure
Wow those beef tenderloins looked absolutely delicious, so delicious in fact that I would be licking my lips 💋 with every bite I take. Another wonderful video kent. Enjoy the rest of your week guys 👍 🙏❤️.
Looks so good, enjoy it with all the pups.
For a seconded it looked like kent sprayed the meat with the can oil. I had to double check before I lost my mind. Food looked amazing
This was so great, a masterpiece for sure.
Man you always make this food look so good thanks for family friendly content. I do enjoy watching your cooking very much and I also love your music choice to. I love listening to that one channel the Western whistling 🤠
Another outstanding video cowboy. Gonna be giving this one a spin. Thank you and keep on dancing !
Hope you enjoy
Cowboy Kent, I love your channel. Ever since I first heard you call "W sauce" "Where's your sister? sauce" no one has not known what I meant. Let's just keep using that. It's classic! :)
Absolutely making my mouth water!
Fine dining