As an amateur smoker, I'm learning so much from your videos! I've done 2 pork loins so far that have come out beautifully, so I think I'm gonna try a tenderloin this weekend. Keep doing what you do, brother!
Doing 2 pork tenderloins tomorrow on the Weber charcoal summit and wanted some good pointers, so I watched this video. Great cook as usual! Thanks Ry for all your videos you do. Look forward to your next one.
Made this last night on my weber kettle and it turned out great. The entire family, including my picky 14 year-old, enjoyed it. The sauce toned down the heat for an excellent balanced taste. I will be adding this to my grilling repertoire.
Excellent video, Ry! I used your technique on the Weber Kettle last night. The only exception is I took the meat to 150* before searing (we like our meat more on the medium side). It came out fabulous! Tender, still moist and definitely not dried out. Thanks for sharing!
Been following your page for a while now. I have smoked many of your recipes using some of my twists. Tonight I followed this one to a T. FANTASTIC! You do such a great job from start to finish on all your smokes, thank you for your passion. Jeffry , St. Cloud, Fl
Hello Ry……I left a comment about a year or so ago. Since then, I’ve done this recipe on several occasions, usually for company. They’ve loved it! Just enough spice to be on the safe side for ‘non-incendiary’ pallets. We’re doing a pre-Christmas dinner for family tomorrow and this pork is on the menu. I’m confident it will be a hit. Always enjoy your channel. So from Canada (Toronto) have a Merry Christmas and stay safe!
Hey Ry...I had a couple of pork tenderloins to make for dinner tonight and was looking for a new way to make them. I did this method of yours on the Weber Kettle tonight and...Man, this was probably the best pork tenderloin I’ve ever made. I did a sweet rub with paprika and brown sugar, and used pecan wood (need to get some cherry) and it was amazing. The sauce put it over the top. My wife liked it so much she said it was “like crack”.
Good job Ry. I made this last night on my Weber. I used a slightly different rub combo and sauce and the results were great. Key is to use the ThermoPro. 145 is perfection. Next time I will try your sauce recipe. It looks very good.
Great recipe-spicy and sweet. Pork tenderloin is one of my go-to cuts. There are only 2 of us at home, so one will feed both of us generously. You can season it every which way but loose and it takes it. Can't beat the spicy-sweet combo, though!
I like to shake rubs too. It is the best way to mix them thoroughly. I use a mason jar. Your tenderloins looked excellent. The SNS is a good way to cook them! Those looked real nice!
Exactly, btw I watched about five tenderloin videos this morning and read several cook books. I’m doing a coupe of them this afternoon. Your video was helpful.
I’m so glad I found your channel. I love your style of bbq and defiantly going to try to learn from your cooks. I have owned some high end pits but never had a Weber Kettle, I’m going to buy one.
We love pork tenderloin here too and my god that red wine reduction looked fantastic. Pushing on the meat is fine for video purposes only imo lol.. I need to get a set of those tongs too..!
Ry I really like the way you walk us through your cooks. Fire managment A+ appropriate for the cook. Ps. It looks good....... flavorful and moist. Do you use freezer bags or do you use vacuum sealer. Have a great weekend, Have to shovel snow now, I'll be thinking of one of your stews now.
I pretty much use Kingsford Blue. It's economical and I find very little difference between it and others. At least not enough to justify paying more. I figure if the family keeps eating the food, I don't need to change :)
Good clip. Recently acquired a Weber Charcoal Kettle and am learning the ropes. So far I’ve enjoyed wonderful results. But your pork tenderloin got my attention. This will be one that I attempt, for sure. Like many people, I find pork has a tendency to be dry and unappealing. Yours appeared scrumptious. Can’t wait to pig out........pun intended. (OK........that was shamefully in the category of ‘low hanging fruit’.......)
Cooking With Ry........Hey Ry, I very much enjoy your Chanel and have watched many of your ‘tutorials’. Very well done. And I’ve subscribed! I’m 72 and and just 3 weeks ago got the kettle. Although my wife of 49 years would insist otherwise, you can teach an old dog new tricks. Best Regards from Toronto.... .....where I’m currently BBQing in minus temperatures. Laurie Lyon ( aka Long John Laurie, at least until Spring!)
Thank you! It's just a propane torch hooked to a 1 lb camping gas cylinder. I believe it's listed in my Amazon Store here: www.amazon.com/shop/cookwithry They also carry them at Home Depot, Lowes, etc... :)
My wife thinks any mustard is the devils work. I assume the role of mustard in the sauce is to provide a little balance of acid/tang to offset the sweet. What else could I use instead of mustard?
To save your wife from Satan's evil influence, I would leave the mustard out and add 1/8 teaspoon of prepared horseradish just for a little zip that you might miss without the mustard. If you like more zip, you can add more horseradish in 1/8 teaspoon increments :)
It's so hard to get my wife to eat anything off the charcoal grill. Especially pork or chicken because "it's pink". Can't get it through that it's smoke.
Sorry , you lost me at slow and sear. Imo over used, over built, most definitely over priced. This comment will get bashed, when you consider steel will rust. So what its half the price. Slow and sear is more of a cult. When I wrote an email to them I got several replies from the owners I guess trying to convince me its the best thing in the world. Because I don't agree I'm the wrong one. Oh it has been regifted 7 times. No one wants the damn thing.
I apologize my wife always tells me I should be more specific I wasn't saying that the slow & sear doesn't work great I am saying it's overpriced and overbuilt it doesn't need to be stainless steal the damn thing would last a couple generations anyways that is the same with my vortex. While I was waiting for it I went and bought a dog bowl and cut the bottom of it out I still use it my vortex is still brand new in the Box the dog bowl cost $3.99. I personally think the snake method works better for long burns. I just haven't fallen for the hype. Oh and thanks for recognizing an opinion.
