Pork Tenderloin on the Cobb Grill
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- Опубликовано: 19 апр 2024
- We are practicing our skills on the Cobb Grill with a bacon-wrapped pork tenderloin. Jim shows step by step how to do it. Wonderful success!
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I love how the two of you work together. You are so thoughtful and encouraging toward one another. Thank you for sharing your wonderful content, you are truly a blessing to me.
Thank you so much for your kind words.
I just used my grill for the first time. The pork tenderloin was a huge success! Your videos are beyond helpful! Thank you so much!
The tenderloin looks fantastic Jim!
I so appreciate you both for your kindness in taking the time to educate us with your videos! Jim did an awesome job!!
My favorites ❤️ love seeing what you two are doing and loving the lessons I’m learning!
Great job, Jim. You seem so much more comfortable in front of the camera. Great collaboration. It looks so good!
I just read this aloud to Jim. He was so pleased. Thank you!!!
Hello, your video helped me a lot to understand the Cobb Grill. greetings from Germany
Yep! I've done a bacon wrapped tenderloin on my Cobb grill just like this and it is so delicious!!
We are doing two later this week for company! They are so good!
@@trailgrazers3690 God bless you! Have a blessed time with your company.
Cobb needs to invent a spring actuated rotisserie to go with that grill.
I just got my Cobb grill, ( after watching you guys ) looking forward to more videos using this product !!! Great job Jim !!
Great job, Jim! The tenderloin looks amazing ... and I bet it tastes delicious with all of that crispy grilled bacon 🥓 😋 Brushing it with some maple syrup or sprinkling with a little brown sugar would be good, too. Also, great job behind the camera, Pam! Thanks for showing us the ropes of cooking 🍳 on the Cobb.
i have noticed that sometimes you say that shutting the vents on the lid keeps the temp in and makes it hotter when the opposite is true. if you open the vents it allows more airflow and the cobb burns hotter. i love this series and am excited to see more cobb cooking
It is counter intuitive, but you are right. Closed vents decrease the oxygen available to the fire.
Thank you!!! Great thinking there, and we will try it.
Yumm! Jim thank you! And thank you for including the charcoal tips and how to tell when they are ready. That has been confusing me. I am so eager to try the tenderloin following your guidelines. Now i am waiting to see you do a whole chicken on those stand up cone things.
Great job on the presentation, Jim and great job on the camera, Pam. Thx for doing this, filming it and sharing it with us.
Our pleasure! Thanks for watching.
Yum! I might want to try a bacon wrapped loin or tenderloin in my smoker, now. Thanks, Jim!
That sounds delicious!!!
That pork tenderloin looks great! The Cobb Kitchen-In-A-Bag looks like a great value. I know what I'll be asking for for my birthday!
I agree that the small tenderloins are a great value--and so versatile. Good job, Jim. The bacon was beautifully done.
Wow! Looks delicious! Thank you Jim and Pam!
Looks wonderful. Thanks for showing us options. I have always wrapped beef steaks but didn't even consider wrapping pork. Enjoy!
You are so welcome!
Thank you so much for sharing your recipe and for doing all of the recipe testing. 😊
Hope you enjoyed your dinner! It looked delicious! 😋
Well done Jim.
That looks yummy!
Fantastic job! Will be making this on my Cobb. Thank you for sharing this with us.
Oh, YUMMY! It's such a nice video! Jim, you did a great job! I'm wondering if you don’t put the temperature probe in until after the last browning turn, if it would save you a few steps? Just a thought being that we haven't tried this technique. Thank you, you two! We enjoy you both so much! ❤
What a great demo of the Cobb....please keep up your fabulous tutorials!
Thinking requesting one for my birthday. BTW How's the clean up....always the worst part!
Looks delicious! Seems like the Cobb grill will be great to have on your camping trips.
Thank you. We think so but are still putting it through its paces. We are especially interested in it being an off grid cooking source at home for emergencies.
if pork tenderloins in my area are that price I will use them next time I make Colorado Chili Verde. I'm not from Colorado but Nebraska. I got the recipe from a friend from Colorado
I would certainly love to get one of those Cobb grills but unfortunately can’t afford the price (Cdn$) just yet. I’ve never cooked a tenderloin but you made it took so easy. However, just wondering about the probe … was it really necessary to insert the probe as the bacon was searing on the first 3 sides? The tenderloin itself wouldn’t be anywhere near to finished temperature so you could’ve just eyeballed it but on that last side and for whatever remaining cooking time I would definitely be inserting the probe to monitor the internal temperature. As always, thank you both for always sharing!! ❤👍`
Good morning 'Handsome' ;) you too are so cute - Pam was filming your face instead of the cobb at one point while you were talking lol. Is the chimney from the Eco Firestarter thingamigig that you used to use? I wonder if Cobb will see the benefit of that and produce something similar? Be interesting to see. We are going through massive renovations and have to move into a caravan for several months and I plan on using my Cobb (purchased because of you) ALOT. I hope you had a wonderful time with John and Cindy :) xxx
LOL! Hi Julie! Here is the link for the charcoal chimney. I just added it to our Amazon store as well. amzn.to/3Qmjsaq
I just got my grill. Haven’t fired it up. Have y’all smoked any burgers?
Where you do buy the cobb grill
I see you have a gas burner...I use similar to light my basket of brikets
Ohhhh pork tenderloin. Yummy Jim. Great explanation. What about putting the lid on with the vents fully open to bring the bricks to ash? How long did you let it rest?
We let it rest about 10 minutes. It was sooo good!
It seems counter-intuitive, but Cobb says that opening the vents increases the temperature, because it increases the air flow. Closing the vents decrease the temperature. One would think that open vents allow heat to escape. Can you check some time if Cobb's explanation is correct?
It’s correct. The airflow keeps the fire going. Think of a campfire built out in the open; the airflow doesn’t put it out.
What brand of charcoal chimney are you using? I've checked the measurement of the base of the Charcoal Chimneys' currently on the market and they measure about 6.5" and the charcoal unit on the COBB would require a base of about 7" to fit perfectly and not be wobbly. Any info would be appreciated. Thank you and thank you for bringing the COBB to our attention. I'll be using my unit for the first time today!😀
Thanks for this question! I just listed it in our Amazon store and need to share the dimensions with everyone in a video! It is 7.5" diameter and 13" tall Here is a direct link: amzn.to/3Qmjsaq
What are you using for your charcoal starters? How often did you turn the meat to the next side? Thank!s for sharing and doing all the research for us. (I'm sure that was tough for you!🥰 )
As shown and stated in the video, we use cotton balls smeared with Vaseline for the fire starters. Also in the video was the number of times we turned the meat.
Thank you so much for all the lessons on using the Cobb grill.
Someone cleaned out their garage several years ago, and gave me their Cobb. They had only used it a couple of times, because they did not like the cleanup (they did not know about the liners). It sat neglected in my cabinet because I did not know how to use it; it seemed so intimidating with all the pieces. Now I feel more comfortable trying it out.
Another aspect, which I had never considered, is that it would be a great backup for cooking!
Thank you so much, and hope that this is only the beginning of Cobb ventures.
At first I was thinking why would you cook cotton balls and Vaseline with tenderloin lol
LOL!!!