HowToBBQRight Smoked Beef Tenderloin & Mississippi White Sauce Wings Recipe
Aug 22, 2025
The hosts announce an exciting giveaway of a wood pellet pizza oven and share tips on high-temperature pizza cooking. With football season approaching, they discuss perfect wing recipes, especially Alabama white sauce wings. A delightful story about preparing beef tenderloin for a birthday is shared, alongside debates over creamy pimento cheese. The quirky use of Red Bull as a grill cleaner is revealed, and they reminisce about outrageous fair foods. The conversation wraps up with insights on sourcing wood for smoking and a playful take on cooking with dehydrated peppers.
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Two-Zone Wings Technique
- Cook wings low and slow then finish direct to render fat and crisp skin for best texture.
- Target ~180–200°F on wings, move to direct heat briefly for color and serve immediately after saucing.
Sauce Wings In Small Batches
- Sauce wings in small batches using lidded takeaway bowls to avoid over-saucing and mess.
- Pour a little sauce, toss 3–4 wings, then add more only if needed to control coating.
Birthday Tenderloin Success
- Malcolm bought whole prime PSMO tenderloins at Sam's and trimmed them himself to save money and get better meat.
- He smoked them at 235°F to 128°F, rested, and served tender, sliceable beef without heavy searing.