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!
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 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.
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
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!:)
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
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 😋😋
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'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!
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.
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!
Love the video Malcom! I follow your steps and have made my friends jealous. I would like to know where to get the thermostat you used for this recipe. Where can I find that?
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!!!
Hey Malcolm! Thanks for the great videos man. I'll be doing one of these bad boys on labor day weekend and I've got a question about the beef. What size is the one you cooked and how many adults would that feed?
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!
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!!
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!
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!
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.....
I noticed a few years back you built a UDS. I've never seen you use it, you always use your Gateway UDS instead. Does the one you built not work as good as the Gateway?
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.
Another outstanding production. You have no equal my man. You sir, are a culinary treasure! Thank you
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!
Another excellent recipe, Malcolm. You're the man. The king of BBQ. Thanks.
"A thing of beauty" Truer words have never been spoken!
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!
Once again another fantastic video....i am going to make this for the family Christmas dinner. Malcolm, keep up the great work!
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.
Malcom is the BBQ Master, this recipe is equally amazing with a beef or pork tenderloin and enthusiastically give it a two thumbs up!
Bacon makes everything better. I've seen whole tenderloins before after watching you I think I can trim one. Nice video 👍
Malcom that tenderloin looked amazing! I can't remember the last time I had one. Keep CRUSHIN it man.
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.
I love your genuine enthusiasm, not like some of the other presenters with big fake smiles.
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
My favorite yet! Thank you for your great videos!
Hey Malcom, I wish you would do a demo on all the grills you have in the backyard.
That would be great!
Thanks man, just tried this and it came out perfect!!! Bravo!
Great one Malcom this is going on the list to do, no question.
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!
I am definitely going to try that one! Thank you very much. Thank you for the inspiration
Using this for my NYE 2019 cook! Great video Malcom!
Wow my mouth is watering. Some day I will get a decent grill and smoker. I just love your videos.
wow that looks delicious. yummo I'm a fan of yours. keep up the great work.
Thank you Malcom made it yesterday was amazing
This is stunningly delicious. Thank you!
that gateway drum is a great pit barrel smoker great video and congratulations on your victory at MIM2017!
Thanks man, appreciate it!
Looks OUTSTANDING
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.
Dude you are THE best!!! I LOVE you videos. I cant wait to do THIS recipe... curt
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
Looks amazing! Good Job 👍😉
Greetz from Germany
That looked awesome. Great job.
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.
You're a true máster chef buddy!
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
Used a beef tenderloin tail and followed your recipe! The family loved it better than my prime rib!
Malcolm my man! Killer hogs barbecue sauce is amazing!! I just had it here in North Carolina!!
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 great!
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 😋😋
love your channel man
wow it looks amazing
That looks amazing
great job man, really good looking beef
PERFECTION!
*!*! love your channel bro keep the pit smokin
This is insanely beautiful. 👏🏽
Adding this to my to-do list
hello i'm from Brazil and i follow you, you're awesome !!!!
drooling everywhere!
Nice content! Keep it up!
Thanks Malcom , great eat .
another great job!
Great job Malcom
Anyone else notice the beams of light from heaven at 4:50? Totally heard the hallelujah chorus in my head, haha.
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!
Great Job!!!
looks great!!
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!
the king off bbq Malcom reed
I love this guy
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)
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!
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/
Love it ... great god doing it this weekend
Love the video Malcom! I follow your steps and have made my friends jealous. I would like to know where to get the thermostat you used for this recipe. Where can I find that?
spectacular!
We need to have a monument in your name I'm thinking a statue of you 20X to scale because you are the man!!
Well, looks like I now know what I'm doing Sunday!
well done Malcom!
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
Hot damn, that looks great!
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!!!
Hey Malcolm! Thanks for the great videos man. I'll be doing one of these bad boys on labor day weekend and I've got a question about the beef. What size is the one you cooked and how many adults would that feed?
you or the super bbq king i love you vidio
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.👏
You gotta butrfly that lion and stuff er cream cheese and pickled jalapeños, then wrap er in bacon!!! Fire dude!!!
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!
good god man you got my mouthwatering.
Have you lost weight Malcom Reed!? Looking good man! Love your show.
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/
At what temp and for how long would I cook it to get medium well and what internal temp will I look for? Thanks
I wonder if you used cherrywood smoked bacon if it would be good, with that pecan?
That looks freaking awesome Do Huli Huli chicken next
That suggestion has me thinking.... I like that idea.
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!
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!
Awesome looking meat
i found a bacon wrapped tenderloin at the butcher and throwing on smoker soon!
I remember when you made this for me at Memphis in May! One of the best pieces of meat I've ever eaten :-)
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.....
Legend
I noticed a few years back you built a UDS. I've never seen you use it, you always use your Gateway UDS instead. Does the one you built not work as good as the Gateway?
I just happen to have a half case of tenderloin on order :)
Damn!!!im making me one today on the Traeger
Malcolm, what type gloves do you use under the latex gloves.
Wasn't hungry but that cut literally made my stomach growl..
hey have you ever fryer this adding onion to it before you add the bacon
Did you turn or rotate the tenderloin during cooking to get it evenly cooked on top