Fantastic video , I also grew up poor with 4 brother and 3 sisters we had to make everything last and NO WASTE , but we were very fortunate we did a lot of hunting and fishing so we were able to provide and share with other families. Cheers 🇨🇦
Have great love for your videos and your seasonings I know you’ve mentioned in your videos about going to FLA have you ever thought about doing smoked mullet and possibly making a smoked fish dip
I did clean my smoker today and will pick up my fresh Turkey and beef tenderloin from local butcher tomorrow. Will brine the turkey overnight then grill them on my pellets grill smoker. All will be follow meat church step-by-step recipes instructions. I have been using many recipes from meat church all turnout awesome especially beef ribs. Watching you from Germany. Thanks meat church and happy holidays everyone!
I yet have to smoke a beef tenderloin. However I just did a prime on my offset smoker. I did 2 small ones. We ate the one but the other one I put in the fridge then the next day I sliced the prime rib up thin to dip it in hot aujus sauce. It's amazing.
Growing up in the 60-70's my father and grandfather would get our local butcher to age rib roasts for ribeye steaks... His son and I were best friends, living in a small farming community of about 450... Still love me some ribeye's and I know all the meat snobs out there slam filet, but its still my favorite steak... Probably did prime rib the previous three years for xmas, but last year... Steak Diane with Costco Prime Filet Minion.... it was just ridiculous good....
Greetings Matt. I have been following your videos now for about 2 years. I appreciate your experience, help, instructions and honesty. I hope the new year brings you and yours; health, wealth, wisdom and protection. Cheers from Canada
I made this, and it turned out great! i did the cowboy butter and the horseradish cream, and preferred the cream over the butter. But the butter was good drizzled over some veggies we had!
I'm not sure I even want to go to Christmas dinner at my son's and daughter in law's. She is serving turkey and ham. How can I enjoy that after seeing this.
Matt! You truly have influenced my outdoor cooking and have helped me take it to another level! Not sure why you’d have any haters! I’m sure “you ain’t mad at it” 😉
Can't wait to try this. Your Pork Tenderloin technique is what I do a lot of because cost is low but now its all anyone asks for - love the spices from MeatChurch - your videos have completely changed how I cook for the better. Thanks so much.
I agree with the comment about women preferring tenderloin. It's a fan favorite in out house. And Yes SUPER easy to took, I too was intimidated at first
I agree W sauce is the bomb!!! I tried it on chicken after one post but think is better on pork or beef with a long marinade time. Makes it stay moist and retain that flavor. I cooked a pork tenderloin till it reached 200 which gave it some good bark on the outside but intetrnal meat was tender and moist looking forward to doing it again.
Fantastic ... Actually gave my two sons Meat Church seasoning and rubs with bottles of the W FireShire as Xmas gifts... one of my sons made smash burgers using Holy Cow and reported that they were the best ever!
We have four cats and a large dog. Nothing we trim when we cook goes to waste. Having said that, this looks like another great recipe. You and Joe are my go to guys for barbecue and sausage recipes.
Here I go again…look out butcher man, pull me a whole tenderloin. I’ve watched Meat Church again. The prime rib last Christmas was spot on. The family couldn’t get enough and they had midnight fridge raid with horseradish sauce and sour dough. Thanks for all you do Matt.
Happy Holidays to Matt and Mrs Meat Church! Thanks so much for the work you put into the videos! Hoping to come out next year to see the new store and get a BBQ lesson!
Great video Matt! Love how you got that crust on the tenderloin. The meat looked absolutely perfect in the middle. I am definitely trying that butter. Merry Christmas! Thanks for sharing!!!
I just got your Chilli seasoning and man oh man it was great .. hard to find a good chilli mix here in Australia and missed it so much from back home in the States .. Just wanted to say thanks it sure bring back great memories
Tell me about it. You can get some decent mixes at meat emporium in Alexandria (if you’re in Sydney) as well as from great meat co (Leichhardt) and Vic’s Meats (Pyrmont). But nothing beats meat church and I just picked up a bunch of Matt’s favs when I was in austin a few weeks back
Hey there, I just subscribed to your channel and I’m loving it!!❤. I’m big on home cooking and making my own Stock. The pieces you cut off the tenderloin, that still have meat, would make a FABULOUS beef stock!! Just throw in some vegetable scrap’s if you have them or cut up some veggies like onions, carrots, celery or whatever else you want. My mouth was watering all through this video!! Thank you for sharing 💕🙏🙏
First comment, you did a great job, made me hungry for sure. Doing this with a side we bought from my uncle not as big, but we tie it differently. Love your rubs and videos
Hey brother…. Excellent work per usual…. Question for ya…. What are the dimensions of your cutting board ? I need to upgrade all my little various ones to a large end grain one with a drip trough. Thanks for all you do for the community, and preach on.
Looks awesome and Merry Christmas. Just got back from China and among all the foods I tried had some of their bbq. Totally different but still great. Looking forward to warmer weather to drag the smoker out and get cooking again.
I got an idea. do everything he did to prepare and cook the tenderloin but baste it with the cowboy butter and use a bright somewhat acidic sauce like a chimichurri to cut some of the richness.
Wally world had Angus choice tenderloins for $14.82/lb today. Costco's choice cuts were $28/lb. Thanks to this video we're gonna make it a budget beaut.
Looks great Matt. My wife loves your videos just as much as me,She owes it to you for expanding my cooking skills. Merry Christmas Matt to you and the family. Keep it up .
Glove police… Matt you da man. Thanks so much for your videos, Merry Christmas to you and your family! We bought Meat church spices for stocking stuffers this year!
Was going to do a prime rib roast on Christmas day after attending your BBQ class last week in FW, but I have changed my mind, absolutely going to try this out on Christmas! Happy Holidays to you and your family Matt!!
Looks delicious however I'm debunking your theory by telling you I way prefer prime rib medium rare and I want that bone! The messier the better. While you're at it, some spicy horseradish is the best accompaniment
Great timing! I have a whole tenderloin in the fridge right now! I also have all your seasonings, so trying it tomorrow. Thank you and Merry Christmas.
Merry Christmas Meat Church team! In the video it looks like there's a piece of wood on the smoker grill surface close to the firebox. I've never seen this before so I'm wondering if it's there to help regulate temp? Thanks!
![BOWKYLION - วิงวอน (ex-change) [Official MV]](http://i.ytimg.com/vi/cLdnZWDaO-w/mqdefault.jpg)
Fantastic video , I also grew up poor with 4 brother and 3 sisters we had to make everything last and NO WASTE , but we were very fortunate we did a lot of hunting and fishing so we were able to provide and share with other families. Cheers 🇨🇦
You speak so much truth from wife preferring the loin and trolling the haters. Great cook!
Have great love for your videos and your seasonings I know you’ve mentioned in your videos about going to FLA have you ever thought about doing smoked mullet and possibly making a smoked fish dip
Definitely on my to cook list.
I did clean my smoker today and will pick up my fresh Turkey and beef tenderloin from local butcher tomorrow. Will brine the turkey overnight then grill them on my pellets grill smoker. All will be follow meat church step-by-step recipes instructions. I have been using many recipes from meat church all turnout awesome especially beef ribs. Watching you from Germany. Thanks meat church and happy holidays everyone!
Certified Gold!!!!!
"I ain't mad at it..." love that phrase!!!
I just cooked this for my Father’s Day supper. It was awesome and my whole family really enjoyed it!
I yet have to smoke a beef tenderloin. However I just did a prime on my offset smoker. I did 2 small ones. We ate the one but the other one I put in the fridge then the next day I sliced the prime rib up thin to dip it in hot aujus sauce. It's amazing.
Growing up in the 60-70's my father and grandfather would get our local butcher to age rib roasts for ribeye steaks... His son and I were best friends, living in a small farming community of about 450... Still love me some ribeye's and I know all the meat snobs out there slam filet, but its still my favorite steak... Probably did prime rib the previous three years for xmas, but last year... Steak Diane with Costco Prime Filet Minion.... it was just ridiculous good....
Greetings Matt. I have been following your videos now for about 2 years. I appreciate your experience, help, instructions and honesty. I hope the new year brings you and yours; health, wealth, wisdom and protection. Cheers from Canada
I made this, and it turned out great! i did the cowboy butter and the horseradish cream, and preferred the cream over the butter. But the butter was good drizzled over some veggies we had!
I'm not sure I even want to go to Christmas dinner at my son's and daughter in law's. She is serving turkey and ham. How can I enjoy that after seeing this.
Matt! You truly have influenced my outdoor cooking and have helped me take it to another level! Not sure why you’d have any haters! I’m sure “you ain’t mad at it” 😉
I swear my bucket list is to go watch take notes and LEARN!!! Great video!!
Can't wait to try this. Your Pork Tenderloin technique is what I do a lot of because cost is low but now its all anyone asks for - love the spices from MeatChurch - your videos have completely changed how I cook for the better. Thanks so much.
I opened TH-cam to watch something while we ate the tenderloin I reverse seared tonight and you uploaded this. Perfection.
I agree with the comment about women preferring tenderloin. It's a fan favorite in out house. And Yes SUPER easy to took, I too was intimidated at first
I agree W sauce is the bomb!!! I tried it on chicken after one post but think is better on pork or beef with a long marinade time. Makes it stay moist and retain that flavor. I cooked a pork tenderloin till it reached 200 which gave it some good bark on the outside but intetrnal meat was tender and moist looking forward to doing it again.
All my big beef cuts are slathered 50/50 W sauce and Fireshire. And my burger meat gets marinated in it night before.
Great stuff.
Fantastic ... Actually gave my two sons Meat Church seasoning and rubs with bottles of the W FireShire as Xmas gifts... one of my sons made smash burgers using Holy Cow and reported that they were the best ever!
Bought a 5lb strip loin for new years. Thinking of trying this with it. Can’t be bad.
A well cooked and seasoned pork roast beats anything.
And a hell of a lot less money.
Did this for Christmas. Absolutely smash hit with the friends and family.
That's a badass hat. Meat Church has some of the best merch in the business.
The reverse sear is the way to go. It looked great.
This is WAY Better than the nightly News. It makes me Smile And I drool ! 😋 Happy Holidaze Buckaroo's & Buckarette's !! 👍 👍
We have four cats and a large dog. Nothing we trim when we cook goes to waste. Having said that, this looks like another great recipe. You and Joe are my go to guys for barbecue and sausage recipes.
Worked as a BBQ cook at a place and we used this cut to make beef jerky and would spend half a day trimming tenderloins and I don't miss it lol
I have a 24lb prime rib roast getting ready for Christmas Day, and might make some of this cowboy butter to go along with the au jus.
I'm doing a venison hind quarter and bone in turkey breast, cabbage, mashed potatoes and mixed vegetables. Undecided about dessert still, cheesecake!
Here I go again…look out butcher man, pull me a whole tenderloin. I’ve watched Meat Church again. The prime rib last Christmas was spot on. The family couldn’t get enough and they had midnight fridge raid with horseradish sauce and sour dough. Thanks for all you do Matt.
Happy Holidays to Matt and Mrs Meat Church! Thanks so much for the work you put into the videos! Hoping to come out next year to see the new store and get a BBQ lesson!
Perfect timing, just ordered my tenderloins yesterday! Merry Christmas to you and your family, enjoy the holidays!
Went by to say hello on Saturday. Bought a few souvenirs and some rubs that I’m dying to try. Really appreciate your videos. Happy holidays my friend.
The chain can make some great beef tips to throw on the grill after you trim it heavily.
OUTSTANDING cook and information! Love all your rubs! Merry Christmas from southern Arizona!
You make me hungry with every recipe! Merry Christmas from the great white north.
Thanks for all the content over the year Matt. Have a good Christmas.
Great video Matt! Love how you got that crust on the tenderloin. The meat looked absolutely perfect in the middle. I am definitely trying that butter.
Merry Christmas!
Thanks for sharing!!!
I am not the glove police (especially with beef!) but I’d be happy to leave a hateful comment if it helps with your ad revenue!
Happy holidays from San Antonio Texas!!!! Love the content
Looks Amazing !!! Merry Christmas! Wishing the Meat Church family a safe and Happy Holidays...
Alright alright alright! Going with this for Christmas dinner in NJ. Thanks Matt!
Sounds delicious!
I just got your Chilli seasoning and man oh man it was great .. hard to find a good chilli mix here in Australia and missed it so much from back home in the States .. Just wanted to say thanks it sure bring back great memories
Tell me about it. You can get some decent mixes at meat emporium in Alexandria (if you’re in Sydney) as well as from great meat co (Leichhardt) and Vic’s Meats (Pyrmont).
But nothing beats meat church and I just picked up a bunch of Matt’s favs when I was in austin a few weeks back
I was yelling at the TV "take a bite", that looked pretty awesome
Hey there, I just subscribed to your channel and I’m loving it!!❤. I’m big on home cooking and making my own Stock. The pieces you cut off the tenderloin, that still have meat, would make a FABULOUS beef stock!! Just throw in some vegetable scrap’s if you have them or cut up some veggies like onions, carrots, celery or whatever else you want. My mouth was watering all through this video!! Thank you for sharing 💕🙏🙏
Looks great! I sear first then finish it. Both ways work great.
First comment, you did a great job, made me hungry for sure. Doing this with a side we bought from my uncle not as big, but we tie it differently. Love your rubs and videos
Ain’t mad at that tenderloin! Merry Christmas to you and the family. Cheers
Thanks for the videos, I have learned a lot! Merry Christmas to you and your fam. ❤💚
Hey brother…. Excellent work per usual…. Question for ya…. What are the dimensions of your cutting board ? I need to upgrade all my little various ones to a large end grain one with a drip trough. Thanks for all you do for the community, and preach on.
Merry Christmas to you and your family!
Holy crap… That. Looks. Nuts. Great job!!
I know this will rock....yummmmm happy holidays to the meat church bbq fam =)
Looks awesome and Merry Christmas. Just got back from China and among all the foods I tried had some of their bbq. Totally different but still great. Looking forward to warmer weather to drag the smoker out and get cooking again.
I got an idea. do everything he did to prepare and cook the tenderloin but baste it with the cowboy butter and use a bright somewhat acidic sauce like a chimichurri to cut some of the richness.
Holy mother of Meat Church, that looks damn good. Thanks for the great content, Matt!
Yeah Buddy! Absolutely crushed this one
Merry Christmas!
Looks like it came our perfect. Really digging your video's. Love the spin on things you do.
Wally world had Angus choice tenderloins for $14.82/lb today. Costco's choice cuts were $28/lb. Thanks to this video we're gonna make it a budget beaut.
Merry Christmas to you and your crew.
Merry Christmas to you and your family. Thank you for all the great videos.
Merry Christmas!!
Have you thought of making meat church marinade for jerky
Looks amazing Matt
This guy is hilarious with his gadgets and sales.
Where's your channel? Oh that's right, you're not even close.
That was a braindead response that didn't even address the subject. Typical of women, especially the large ones.@@jessicaingles6079
Just love your videos- thanks so much and Merry Christmas! I
Looks great Matt. My wife loves your videos just as much as me,She owes it to you for expanding my cooking skills. Merry Christmas Matt to you and the family. Keep it up .
🍖 Beef tenderloin looks Delicious 😋 Matt, keep up the good cooking and BBQ 👍🏻👍🏻
Merry Christmas to you and the family Matt!
Great video. If there's haters they need to just go away
That looks amazing!!
Wow nice love it the way it’s cooked to perfection
That little end makes awesome fillet bites!
Glove police… Matt you da man. Thanks so much for your videos, Merry Christmas to you and your family! We bought Meat church spices for stocking stuffers this year!
🎄 Merry Christmas 🎅🏻 From Aussie Land 🍻 Cheers 🥂
Looks awesome! Love the new additions to the video intro, love how ya'll are always looking to be creative and improve.
Matt, looks awesome as usual. May you and yours have a Merry Christmas.
As always looks amazing and will definitely have to try this thanks for all the videos big fan
Was going to do a prime rib roast on Christmas day after attending your BBQ class last week in FW, but I have changed my mind, absolutely going to try this out on Christmas! Happy Holidays to you and your family Matt!!
Merry Christmas to you and the family Matt. You #nailedit
That looks awesome. Merry Christmas to you and your family Matt
Looks delicious however I'm debunking your theory by telling you I way prefer prime rib medium rare and I want that bone! The messier the better. While you're at it, some spicy horseradish is the best accompaniment
I'm doing this for sliders next weekend.
BAM!
Silverskin removal demo was very helpful; thanks
awesome as always! cracking me up in montana about the gloove haters!!!
Love all u do, u suggested beef wellington, how would u smoke up steak au poivie?
Nice Video. Looks Great. The Cowboy Butter sounds GREAT. MERRY CHRISTMAS & HAPPY NEW YEARS 2024
#STAYSAFE
#PHILLYPHILLY 🇺🇸
FLY EAGLES FLY
Your dog is like mine. They never taste the meat. Great video can't wait to try this recipe.
haha true
Great timing! I have a whole tenderloin in the fridge right now! I also have all your seasonings, so trying it tomorrow. Thank you and Merry Christmas.
I was already thinking of doing tenderloin this new years. That settles it!
Love the content but how is the butter tasting after the Bills game?
Merry Xmas mate. I wish you and your peoples the best.
Looks so good. Hope you have a Merry Christmas. Cheers, Matt! 👍🏻👍🏻✌️
Great ! Thanks -always great info
Merry Christmas Meat Church team! In the video it looks like there's a piece of wood on the smoker grill surface close to the firebox. I've never seen this before so I'm wondering if it's there to help regulate temp? Thanks!
Merry Christmas! How can you hate on BBQ? Can’t wait to try this with tenderloin of venison.
Off we go! Ready to eat now that my results were clear.
Another Great Video 👍 Great content, keep up the great work!