Herb Crusted Beef Tenderloin Recipe, Meat Shortages and Summer BBQ Plans

HowToBBQRight Podcast Season 3: Episode 14

Herb Crusted Beef Tenderloin Recipe, Meat Shortages and Summer BBQ Plans

Malcom talks about his herb crusted beef tenderloins, speculates on meat shortages and dreams about grillin’ and chillin’ this summer

This week on the HowToBBQRight Podcast, Malcom brags about his new haircut (0:40) and finding Certified Angus Beef at the local grocery store (2:57). Then we talk about Malcom’s evil French laugh (5:11), why he decided to go with an Herb Crust for his beef tenderloin recipe (7:39), the key to perfecting a grilled beef tenderloin (11:50) and how to serve beef tenderloin for a crowd (15:44). Then Malcom shared his Memphis In May gossip (25:06), our backup plans if there is a meat shortage (28:08) and Malcom’s political plans (32:35). Then we talk about Summer BBQs (34:52) and Malcom’s love of gillin’ and chillin’ (37:51) and our thoughts on grilled watermelon (47:10).  

About Malcom and Rachelle Reed

We started HowToBBQRight in 2007. We didn’t know what we were doing… but Malcom loved to cook BBQ and I knew just enough about designing a website to build one. Now we sell our own line of Killer Hogs BBQ Products and create weekly recipes for our HowToBBQRight YouTube Channel and website – and now we’re doing a Podcast! To us, it’s all about cooking delicious food and taking pride in everything we cook.  

Connect with Malcom

HowToBBQRight Facebook Page Connect with Malcom on Twitter Connect with Malcom on Instagram Connect with Malcom on YouTube  

Connect with Rachelle

Connect with Rachelle on Instagram Connect with Rachelle on Twitter For Media Requests Contact Rachelle at [email protected]

Have a Question About This Recipe?

Connect with us in our HowToBBQRight Facebook group for recipe help, to share your pictures, giveaways, and more!

2 responses to “Herb Crusted Beef Tenderloin Recipe, Meat Shortages and Summer BBQ Plans”

  1. Margaret Barnes says:

    Planning to try your duck recipe today let you know how it goes

  2. Robert Younce says:

    Mr. Reed or MsSouthernchell,
    To wrap the Beef tenderloin for travel, pull at 122 – Wrap in what Butcher or Aluminum. Wrap that in a towel put it in a dry cooler and I can serve it within 1 1/2 with no reheat?

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