Courtesy of Todd Johns at Plowboy’s BBQ!

Ingredients:

Whole pork tenderloin
Bacon
Plowboy’s Yardbird Rub

Start with a whole pork tenderloin and remove any silver skin. Cut fillets twice as wide as your bacon. Butterfly the loin fillets so they fold over into large round medallions. Run a tooth pick through to hold in place and wrap with bacon. Our Plowboys Yardbird Rub goes great on pork. I dare say that it is better on pork than even on chicken.

Grill or smoke until 140 to 145 degrees. If you grill, use a medium fire. These aren’t beef steaks. They are better grilled a little slower than a high sear. Be sure to remove the tooth pick.

Plowboys BBQ started in 2001 as the Pork Pullin Plowboys competition bbq team. Brothers in law Randy Hinck; Concordia, MO; and Todd Johns; Blue Springs, MO; started their first year of competition doing a couple of small contests off of the KCBS circuit. Fast forwarding to 2007, Pork Pullin Plowboys competed in 18 contests including a Grand Championship in Kearney, MO and Home Town Team in Blue Springs. Both Randy and Todd have begun to cater and both have concession trailers with pellet cookers mounted on the back. Todd writes articles for the team’s web site at www.plowboysbbq.com, www.GetYourGrillOn.net, and www.JustBaking,net. He is also the editor for www.theCooksKitchen.net.

Plowboys Yardbird Rub was created seven years ago as the team’s original chicken rub. The very first time it was used, they won 1st place in chicken out of 27 teams. It has been used off and on over the years until it was sampled across the country a year ago with 25 different cooks. After rave reviews, the process to bottle a commercial product began. Two weeks after the first commercial batch was produced, Yardbird rub won some major awards at the Great American BBQ contest: 1st place hot rub, 2nd place mild rub, 2nd place overall rub and 2nd place overall product. The Plowboy’s rub topped all new products at the GAB in 2007. Topping a great GAB finish, their friend Andy Groneman of the Hodedo’s won first place in chicken at the GAB Open using Yardbird Rub. Many teams in 2007 saw major awards and major improvments in their pork and chicken entries using Yardbird in competition.