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.
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
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!
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.
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.
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.
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!
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 :)
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... :)
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!)
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.
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!
Thanks!
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.
So glad you enjoyed it :)
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
Thanks so much for the kind words 😊
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!
Awesome!
Honestly this cut is so easy, and always so tender, not sure why it isn't more common
Agreed.
Good job! Very well explained, I like the way you summed up the cooking time at the end. I'm usually watching these videos for tips on cooking time.
Thanks!
Trying it this weekend. Thanks for the idea! Have a great weekend!!!!
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!
Merry Christmas 🎄
That looks delicious Ry never tryed the tender loin thanks ✌🏾👍🏾🙏🏾
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”.
That's awesome!
Thanks for the vid. Did pork loins tonight on my Vision kamado and used your recipe for the sauce. Was a hit!
Awesome!
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.
A delicious looking cook. I have two of these to do tomorrow. Love the sauce.
Thanks!
The heat from the rub and sweetness from the reduction was definitely a great idea. Helps to give that perfect balance. Perfectly cooked bro.
Thanks so much! I love a good tenderloin :)
Love Pork Tenderloin
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.
It's my favorite cooker of all that I own :)
I tried the mini meatloaf recipe with the bbq bacon jamb and it was great.
Ry, you knocked the socks off that. Looks great.
Thanks so much!
Compliments Ry, very professional
Pork tenderloin is one of my favorite meats to smoke. You are truly mr BBQ.
Thanks! I love some tenderloin, too :)
Great video, Ry 👍🏼. I love the SnS for cooks like this. You did a great job and that sauce really sounded like the perfect pairing of sweet flavors. 🍻
My wife is the queen of sauces. She always comes up with great ones :)
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!
Thanks! I like the mason jar idea. Easy way to store for later, too :)
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.
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!
Yeah it's such a versatile cut and so easy to season and cook :)
Looked awesome. Love tenderloin.
Thanks!
nice pork tenderloins.....and the sauce looks magic!!
Thanks!
We love pork tenderloin!! Nice job!!
Thank you!
Wish me luck Ry... I bought some tenderloins, and cherry wood chunks today; tomorrow I am going to attempt my first “smoke” on my new Weber kettle.
Awesome! They'll turn out great :)
I love Pork Tenderloin! I have done a couple videos of them doing sous vide and bbq.. they are one of my favorite cuts of pork!
Nice video Ry..
Thank you!
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..!
Yeah that sauce was really nice :)
Made this tonight, was perfectly cooked and delicious. Thank you!
Looking great Ry!
Thanks!
Another great video! Keep them coming.
Thanks!
great work, love ur recipes, wine reduction is must try, thx for sharing ur recipe
Thank you :)
very good cook Ry that sauce looked really good!
Thank you!
Looks absolutely great. You caught it at the exact right time. Lovely
Those thinner cuts it's sometimes tricky. Easy to miss the internal temp :)
Cooking With Ry yes agreed. It changes quickly so its not the time to do something else :)
just found it Thanks!!!!
So going to try this! Thanks Ry!
I like it
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 use freezer bags. Don't usually freeze for very long :)
Ry,
Great video brother! Did you have to add water to get that low on the SnS?
Thank you
I usually have water in the SnS reservoir, but that doesn't do much to keep temp down. It's all about amount of fuel and vents :)
Luv pork tenderloin.. Doing tomarrow
Gonna try this bad boy on Saturday! Who says lockdown can’t be fun?!
Looks amazing Ry! Love that reduction too. Good stuff brother.
Yeah that reduction turned out really nice with the sweetness :)
Awesome
Can't imagine why you have any thumbs down on this video. That tenderloin looks amazing...
Mark Overgaard
Must be vegetarians
Thank you :)
@@jhitt79 why would they even seek out a meat video? I myself like to view videos I have a like for.
Cooking is my favorite. :-)
Mark Overgaard I was making a joke. You didn't need to overthink it.
@@jhitt79 Didn't over think it. Just saying what came to my mind... like you did. :-)
Brand new student. Thank you for you excellent video. May I ask what temperature probe you prefer?
I use ThermoWorks products. There are others that cost less, but the build quality on these is great.
Try using 10yr old Fonseca Porto. Amazing!!!
And I added about 1 TBL of raspberry preserves
I was waiting for you to pull it appart ;))) I always sear on a small propane grill, my smoker temps are just too low.
Nothing wrong with searing on gas. I do that frequently :)
Do you typically use kingsford blue or some other charcoal? Curious. My current favorite is Stubbs all natural.
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 :)
Really like the guitar accompaniment. Who is it?
I license my music through a commercial service. Can’t recall who the musician was on this one.
Love pork tenderloin cooked this way. Your wine reduction will be added to the list of ways to dress one.
I was really pleased with the nice sweetness of the reduction :)
I'll be doing a couple of Pork Tenderlions really really soon....
Well done sir! What kind of torch were you using to light the coals?
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... :)
Ry, About how long on the Weber were the tenderloins on when you did this video? Mine is a small one only 1.9 lbs
I really only went by temp but tenderloins generally take about 30 minutes or less.
@@CookingWithRy thank you.
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’.......)
LOL. Enjoy that kettle. I love mine :)
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!)
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 :)
🥳
When I tried this on the Webber kettle it smelled like hot dogs...did I get bad smoke? New to smoking on the Webber kettle
Could be. You can give it a try with no wood and just some lump charcoal and see if that gives better results, and then add some wood the next time :)
@@CookingWithRy thank you
😋😋😋😋😋👍👍👍👍👍👍
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.
No trimming??
Didn’t see a need to on these.
@@CookingWithRy how do do I k no ow if I should.
@@mickpishek8782 If there is a lot of extra fat on the surface you can trim the excess.
Thank you for using a real grill. Gas is for chumps!
I still use gas when time is tight :)
Wheres the 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.
Mine works great. But you certainly can have a different opinion.
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.
You expressed a difference of opinion without being rude, which is rare these days on the internet :)