This is an older video of his but I’m watching it again. I love this man, he gave me the confidence to go out and cook. That’s been 10 years or so ago, I had the smallest Traeger and no experience. Now, I have 5 smokers and a lot bigger Traeger and a Weber Kettle in my yard. I can’t say enough good things about this man, he’s us start to finish.
Malcolm, I truly enjoy your bbqright tutorials. You share your expert knowledge so freely with us in such an entertaining and informative fashion. I cannot thank you enough for being such a great online bbq friend. I'm a newbie to grilling and smoking meat. It's because of you that I'm already getting good results. And it's fun to learn. Thanks again. Paul Shults
When I wanted to see how to grill our pork tenderloin today, I went to my subscriptions and found this video. It is now bookmarked in my favorites. Your instructions are clear and concise and I always get good results when I follow along.
I wanted to tell you that I cooked 2 tenderloins yesterday (Saturday ), and you video was a great help . And, they were wonderful . Thank you again for your video !!!
Hey Brother Malcom!! I went to my local grocer looking for a pork tenderloin to do this. Unfortunately they were out of tenderloins but they had whole pork loins on sale which I did purchase. I cut mine into three roasts and prepped one to smoke using a homemade rub and an injection of apple juice and my homemade rub. I smoked it at an average temp of about 270-275 ° for about 2 1/2 hours. I glazed with a homemade sauce at 120° and pulled it when it reached an internal temp of 145°. I let it rest for exactly 15 minutes before slicing it in 1/2 slices. My wife said it was delicious and my best cook yet. Minus your rubs and sauce (because I didn't have them on hand)I followed your technique and it worked like a charm!!! Thanks!!!
LOVE your channel my man! I've learned a LOT from you, Thank you for making this channel. I've noticed that most every time you've started your cooking, your cooker(whatever one you're using at the time) is CLEAN, Not "new clean, but it's CLEAN. Can you please make a video that shows what you do to clean your grills and what all you do to prepare you making a video. Thanks!!
I just popped in to this as I was board, and I really like this guy, the passion he has for BBQ says it all, another thing as to why I kept on watching, is that at Home, I am the Braai Master, when there's a family "what! what!" I'm the man who stands at the Braai Stand, and grill the meat for everyone, bu I've always wanted to know that when do you put the source on the meat, so now I have learned a few things.
Did my first tenderloin today. OMG, was it good. I injected plain Apple Juice every inch. I used the "Z" method for the injection. I learned it as an Army Medic. As you inject, you shift the needle before you reach the injection depth. When you do this it seals off the injection site abd prevents leakage. I tried that and it worked. Thanks for your video.
My question is why no sear to start the cook? I do tenderloins as so... Preheat grill 375 with offset set up.. Cover tenderloin in honey mustard Rub with salt, pepper, garlic, paprika, and some thyme Then I inject with a stock of whisky, some spices, and a little apple juice Then get to grill on hot coals sear on all sides till browned then rotate to opposite hot coals use oak for wood. Cook until medium or desired doneness.. I get the same results with this technique that you did.. I use sauce for dipping only I baste with butter.. It turns out magnificent. Slight tug on the meat and awesome smoke ring cuz I give an aggressive high heat quick smoke when I rotate to hot coals.. Works like a charm
So helpful, I've seen recipes and vids saying to smoke these for 2+ hours at 250, I just don't get that at all. Like you said, prep them right and you're glazing them in a half hour. So good!
I did mine off set on a webber kettle. Pulled them off at 145 and let them rest covered in foil for 10min. When I cut into the meat it wasn't close to done yet. Still pink and bloody. My thermometer is calibrated so I'm not sure what I did wrong. Had to finish them in the over as my coals had gone out by then.
I have two that will be cooked tomorrow for my wife and myself, look forward to cooking them as well as eating them, thank you for this vid. Cheers. Gee.
I enjoy all your videos and wouldn't doubt the master, however I have a question. What good does it do to rinse meat? You know all the pros & cons. Interested in your specific thoughts as you seem to always rinse
Hi Malcom, really got excited when I saw you using the "Big Green Egg". I have been using one for over 50 years! Long before Big Green Egg bought the rights to manufacture them from Japan. My brother was in the Air Nation Guard and purchased several of them for family members and friends while in Japan, mid 60's. It has always been my favorite tool for BBQ'n. Just thought you might like to know.
Greg Pamachena cooked it again for New Year's. It was a big hit. It was so cold outside I had to adjust my temperature and cook time. 135 internal temp is a little too rare for my family so I cook it around 155 and it is still very good and not at all dry. The injection makes the pork very forgiving if overcooked.
I rely on his videos for a workable, real life backyard pit master process whenever I am looking at a new protein or what a different take on an old one. Malcolm is the real deal without the ego of other "experts." When you know your s**t, its obvious. Malcolm knows his s**t
gotta get one of those injectors..never seen one before..been using the barrel type and was a pain...btw..this channel is awesome..first time viewer..and subbed!
Malcom- first of all, I love your videos. I am in PA for the week with my wife's family having Big Green Egg withdrawals... your videos have saved me this week! HA! What injector are you using?
We love you big guy!!! Keep them videos coming. You’ve stepped my grill game up so much since I’ve discovered your channel. The family and I thank you sir.
Pork loin is equivalent to ny strip tenderloin is equivalent to the fillet. The two muscles can be cut into chops together with the bone for a pork tbone or pork porterhouse.
Love the tender loin on any animal. The pork looked really good. I love your rub, and didn't know you made a sauce. I'll have to try that out for sure! I think I read or heard someone yesterday say that you live in Mississippi. I don't know where, but I'm on the coast here in Biloxi. Cheers :)
i use most of the deer for steaks. My friend came over and WENT NUTS ON IT> said the best steaks they ever ate. i use 2" thick cuts back strap, rump roast, any muscle parts for steaks> the key is> no silver skin on it! rest is hamburger meat
Time to try out an actual Tenderloin and leave the pork loin on the sale bin. Subbed. Ur not just some guy trying to sell a product like some of the fools on TH-cam.
This man is no joke, straight to the point, and shows all you need to do. Follow his instructions and everything is amazing!
Best BBQ channel on TH-cam for years, hands down.
Try Scott Rea .. Master Butcher from England
Seriously though. This guy is the best TH-cam bbq guy on the Internet at the moment. Genuine passion.
I agree
I bet he's hated by PETA freaks and makes vegans throw up their soy milk and broccoli smoothie.
I just wanna give him a big hug.
Still true.
I agree.
Love learning from him!
This is an older video of his but I’m watching it again. I love this man, he gave me the confidence to go out and cook. That’s been 10 years or so ago, I had the smallest Traeger and no experience. Now, I have 5 smokers and a lot bigger Traeger and a Weber Kettle in my yard. I can’t say enough good things about this man, he’s us start to finish.
I absolutely love your step by step preparation I respect people who care about perfection
Just like he perfects the one pack ab? You dont half talk bloody daft mush
Malcolm, I truly enjoy your bbqright tutorials. You share your expert knowledge so freely with us in such an entertaining and informative fashion. I cannot thank you enough for being such a great online bbq friend. I'm a newbie to grilling and smoking meat. It's because of you that I'm already getting good results. And it's fun to learn. Thanks again. Paul Shults
Never doubt a grill man
Thanks again Malcolm! I cooked mine to 140f wrapped in foil to rest for 30mins! They were absolutely delicious+! 🤤
You r one bad dude since ive watched ur channel my food has changed completely i currently have 4 grills smokers appreciate ur knowledge
Pretty much always come back here when I'm looking to grill something new. Cheers bloke.
I keep saying this over and over: I did this, it turned out great, everyone loved it. Thank you!
Malcom your videos are excellent and very well made, the way you explain and how your food comes out is awesome. I am a true fan...
The Master is at it again!!! Thanks Malcom.
When I wanted to see how to grill our pork tenderloin today, I went to my subscriptions and found this video. It is now bookmarked in my favorites.
Your instructions are clear and concise and I always get good results when I follow along.
REALLY NICE JOB, MALCOLM !!
I wanted to tell you that I cooked 2 tenderloins yesterday (Saturday ), and you video was a great help . And, they were wonderful . Thank you again for your video !!!
Hey Brother Malcom!! I went to my local grocer looking for a pork tenderloin to do this. Unfortunately they were out of tenderloins but they had whole pork loins on sale which I did purchase. I cut mine into three roasts and prepped one to smoke using a homemade rub and an injection of apple juice and my homemade rub. I smoked it at an average temp of about 270-275 ° for about 2 1/2 hours. I glazed with a homemade sauce at 120° and pulled it when it reached an internal temp of 145°. I let it rest for exactly 15 minutes before slicing it in 1/2 slices. My wife said it was delicious and my best cook yet. Minus your rubs and sauce (because I didn't have them on hand)I followed your technique and it worked like a charm!!! Thanks!!!
Malcolm for PRESIDENT!!!!!!!! Smokers in the Rose garden!!!!:):):)
Whenever I’m smoking you are my go to channel. Love what you do. Don’t stop
This guys spot on, to the point, informative and experienced. Thank you!
Malcom thanks for this recipe, I made this for a lunch and our guests love these tenderloin. Thank you so much for your vids!
God bless this man.
LOVE your channel my man! I've learned a LOT from you, Thank you for making this channel.
I've noticed that most every time you've started your cooking, your cooker(whatever one you're using at the time) is CLEAN, Not "new clean, but it's CLEAN. Can you please make a video that shows what you do to clean your grills and what all you do to prepare you making a video.
Thanks!!
Once again, I loved the video, but man, I'm always starving for some BBQ every time I watch you cook!
I just popped in to this as I was board, and I really like this guy, the passion he has for BBQ says it all, another thing as to why I kept on watching, is that at Home, I am the Braai Master, when there's a family "what! what!" I'm the man who stands at the Braai Stand, and grill the meat for everyone, bu I've always wanted to know that when do you put the source on the meat, so now I have learned a few things.
I have two of them in the freezer and needed a good suggestion, as always Malcom is the go to guy!!!!!!
Did my first tenderloin today. OMG, was it good. I injected plain Apple Juice every inch. I used the "Z" method for the injection. I learned it as an Army Medic. As you inject, you shift the needle before you reach the injection depth. When you do this it seals off the injection site abd prevents leakage. I tried that and it worked. Thanks for your video.
I can only have respect for Malcom. He went to hog killin's as a child, and still eats pork. I love this recipe and will give it a try tomorrow.
My question is why no sear to start the cook? I do tenderloins as so...
Preheat grill 375 with offset set up..
Cover tenderloin in honey mustard
Rub with salt, pepper, garlic, paprika, and some thyme
Then I inject with a stock of whisky, some spices, and a little apple juice
Then get to grill on hot coals sear on all sides till browned then rotate to opposite hot coals use oak for wood. Cook until medium or desired doneness.. I get the same results with this technique that you did.. I use sauce for dipping only I baste with butter.. It turns out magnificent. Slight tug on the meat and awesome smoke ring cuz I give an aggressive high heat quick smoke when I rotate to hot coals.. Works like a charm
So helpful, I've seen recipes and vids saying to smoke these for 2+ hours at 250, I just don't get that at all. Like you said, prep them right and you're glazing them in a half hour. So good!
i love malcolm
Yum yum!!! 💪🇺🇸💯👀😎 sooo good!!!
I did mine off set on a webber kettle. Pulled them off at 145 and let them rest covered in foil for 10min. When I cut into the meat it wasn't close to done yet. Still pink and bloody. My thermometer is calibrated so I'm not sure what I did wrong. Had to finish them in the over as my coals had gone out by then.
This is the first channel I look at when I'm trying something new. Awesome content!
You talked me into it!!!!
What I love is that injector.....
I need one of them.......
Thanks for this video......
I like your recipe, but...
Please put your video through some sort of low-pass audio filter before you upload it!
There should be some form of volume control on your device... 😳. + / - ..completely adjustable to your personal preference.
@@caseysimon6357 they're referring to the high pitch squealing throughout the video, not the volume...
Those tenderloins turned out perfectly! Another winner Malcolm.
You never disappoint me. Thanks, I will be trying this out in the near future
I have two that will be cooked tomorrow for my wife and myself, look forward to cooking them as well as eating them, thank you for this vid. Cheers. Gee.
great video man I need to buy me one of these injectors ive never used one.
I enjoy all your videos and wouldn't doubt the master, however I have a question. What good does it do to rinse meat? You know all the pros & cons. Interested in your specific thoughts as you seem to always rinse
Hi Malcom, really got excited when I saw you using the "Big Green Egg". I have been using one for over 50 years! Long before Big Green Egg bought the rights to manufacture them from Japan. My brother was in the Air Nation Guard and purchased several of them for family members and friends while in Japan, mid 60's. It has always been my favorite tool for BBQ'n. Just thought you might like to know.
I ordered the injection gun and Killer Hogs spices on Monday and received them today! I'm cooking this tonight. I'll keep you posted!
Hungry Bonsai how did it go?
Greg Pamachena amazing. It was perfect!
Greg Pamachena cooked it again for New Year's. It was a big hit. It was so cold outside I had to adjust my temperature and cook time. 135 internal temp is a little too rare for my family so I cook it around 155 and it is still very good and not at all dry. The injection makes the pork very forgiving if overcooked.
Malcomb, I sure wish I could have had a bite of that!! Fantastic!! I'll be making that!
I rely on his videos for a workable, real life backyard pit master process whenever I am looking at a new protein or what a different take on an old one. Malcolm is the real deal without the ego of other "experts." When you know your s**t, its obvious. Malcolm knows his s**t
Mr. Reed!! That was AMAZZZINGGG!!
gotta get one of those injectors..never seen one before..been using the barrel type and was a pain...btw..this channel is awesome..first time viewer..and subbed!
this guy is awesome.
Malcom- first of all, I love your videos. I am in PA for the week with my wife's family having Big Green Egg withdrawals... your videos have saved me this week! HA! What injector are you using?
You're the best malcom!
Great video Malcom, killer looking tenderloins.
We love you big guy!!! Keep them videos coming. You’ve stepped my grill game up so much since I’ve discovered your channel. The family and I thank you sir.
damn buddy its 3am and i want to start up my grill great videos
Love your stuff Malcom. Hello from Tulsa.
Legend.
Can I get a link to that injector please
Love your videos mate!
O yeah,,,looks great will try tonight...Thanks for all your recipes..
You are such a boss Malcom! Inspired me to get a smoker. Love the videos and the variety!
Nice job Malcom. Making mine today
Hey Malcom, just subscribed to your channel. love your videos. Thanks.
Man, that looks awesome. I'm gonna smoke some Tenderloins on my offset today around 250 degrees. How long do you think they should take to get to 140?
Those slabs look so lively. I think you can poke them, and they will squeal !!!!
Cant wait to try this
Never trust a skinny chef every recipe is right on ..tks Malcom.
Great video can you tell us where to get an injector like yours thanks for your time happy New Year Dave
Where did you get your injector?
You are the man
Pork loin is equivalent to ny strip tenderloin is equivalent to the fillet. The two muscles can be cut into chops together with the bone for a pork tbone or pork porterhouse.
Nice Job MaL
love the videos I'm going to try this tonight what's some good side to go with it
“Hog killings”….ahhh!!!
All I got for tomorrow is an electric smoker that get to 225°. How long at that temp?
Great stuff!
Damn those are beautiful cuts of meat... They look like they’re fresh off the block!!! Love your videos man 👈😎👈
Hey Malcolm. Awesome vid and cook. Hoping you could tell me where you got the injector? That thing was sweet!
+AnonyMouse It's called a BDI Injector.
Just bought your sauce!
Gotta try this. Thanks Mal.
So are you Canadian? I noticed the ( Motts juice ) that’s mostly Canadian from what I’ve noticed
Love the tender loin on any animal. The pork looked really good. I love your rub, and didn't know you made a sauce. I'll have to try that out for sure! I think I read or heard someone yesterday say that you live in Mississippi. I don't know where, but I'm on the coast here in Biloxi. Cheers :)
+Smoky Ribs Oh yeah - living at the top in Southaven right outside of Memphis!
Oh ok, I have a brother in Nesbit.
+Smoky Ribs Ha, so do I. I lived in Memphis for 56 years and now BBQ in Colorado.
Where can I try your bbq? I live in south Carolina and would love to try your bbq
That looks so awesome and easy!
Malcom, would wrapping them in foil with some parkey like you do your ribs over do them ?
Malcom you really need to sell those drumstick and wing racks on your web site!
Yes!!!!
have you ever try grape juice on pork
Looks delicious!!!
If I grill with charcoals do I need to use indirect heat with wood chips?
Another awesome video..thanks man
I just pulled them off the smoker and they are amazing. Thank you for the helpful advice.
Just awesome as usual Malcolm. That tenderloin looked dynamite. Thanks for sharing and Happy Labor Day from USW Local 1165-02 in Pa.
Looks really good! I'm bout to grill mine in a few!
i use most of the deer for steaks. My friend came over and WENT NUTS ON IT> said the best steaks they ever ate. i use 2" thick cuts back strap, rump roast, any muscle parts for steaks> the key is> no silver skin on it! rest is hamburger meat
Wow that looks good....
U kill it man. Keep up the great work
@ 3 mins 42... Pork Injection 😂😂😂😂👌 good lad. All the birds love a pork injection.
Is it me or is the audio jacked up? Super high pitch sound
Time to try out an actual Tenderloin and leave the pork loin on the sale bin. Subbed. Ur not just some guy trying to sell a product like some of the fools on TH-cam.
That is some nice looking meat.
Great video!