Grilled Grinder Sandwich

Viral TikTok Mill Sandwich Recipe using a Grilled and a Mill Slaw

#grindersandwich #grindersalad #

with a Cabbage

– Killer Hogs AP Flavoring
– Royal Oak Tumbleweed Fire Starters
– Black Nitrile Gloves
– "Hand Savers" Glove Liners
– Thermoworks Thermapen
– Red Manage 5" Flexible Knife

Pork Tenderloin with a Recipe

– 2 pork tenderloins
– 2 Tablespoons olive oil
– 2 Tablespoons Killer Hogs AP Spices
– 2 Tablespoon Italian Spices
– 1 loaf French bread
– 4 Tablespoons Garlic Butter
– 6-8 pieces provolone cheese
– 1 tomato thinly sliced

Grinder Slaw Recipe
– 1 10-12oz bag shredded cabbage
– 1 little red onion very finely sliced
– 1/2 cup sliced pepperoncini peppers
– 1 cup mayonnaise
– 1 Tablespoons red white wine vinegar
– 1 Tablespoon sub oil
– 2 teaspoons Killer Hogs AP Seasoning (you can sub salt, pepper and garlic to taste).

1. Combine the shredded Cole slaw, red onion, pepperoncini, Mayo, red white wine vinegar, & sub oil in a bowl. Season with AP spices and location in refrigerator for at least an hour.
2. Cut any fat or sinew from pork tenderloins and pat dry with paper towel. Integrate AP flavoring and Italian spices in a dredge shaker and generously coat each tenderloin.
3. Prepare charcoal grill for 2 zone barbecuing – hot and cool side.
4. Place each tenderloin on the cooking grate over the hot side of the grill. Cook for 1 minute each side then turn up until all 4 sides have some color.
5. Move the tenderloins to the cool side and continue to cook until internal temperature level reaches 135-140 degrees. Total cook time is about 15 minutes.
6. Remove the tenderloin from the grill and loosely cover with foil. Rest at space temperature for 10 minutes.
7. Split the French bread in half lengthwise and spread garlic butter on each side. Toast the bread gently in the oven on broil or on the grill.
8. Slice the pork tenderloin into thin medallions. To build the mill sandwich: place a couple slices of provolone on the bread followed by thin slices of the pork. Top with more cheese and place back in the oven or on the grill simply enough time to melt the cheese. Leading with the grinder slaw and pieces of tomato in addition to the leading half of French bread.

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About the Author: Yvette Cook


  1. You know it’s going to be delicious when he’s says “I’m doing things my way”.

  2. Yesterday I found the BBQ rub, and the AP seasoning at my local Wal-Mart. Had to try them out immediately, and they are really as good as you say!

    1. I’ve been using the BBQ rub for awhile now, and absolutely love it! I’ve seen the AP rub, but haven’t purchased it yet.

    2. I got the variety rub pack for Christmas one year and I haven’t been disappointed with any of them. My favorites are the hot bbq rub and AP seasoning

    3. Yeah the bbq rub is really good. Perfect amount of heat and available right at Walmart. It’s my go to

  3. Malcolm is my go to guy when I look for something else to smoke or grill. I followed the smoked turkey recipe breast last year for Thanksgiving and it was money.

    1. Same here. It was my first time ever doing a Turkey, let alone for the entire family that weren’t too keen since they say turkey is dry, so the stakes should of been high, but I was confident in doing it Malcom’s way that it would turn out just as good. Oh man they loved it.

  4. Producers at the Food Network should have hired Malcolm years ago. His food looks so much better than most of their hosts

  5. Malcom, you are the man! I could feel that slaw just dripping down my beard, then I realized it was just me drooling. Oh my God , I love the way you cook!

  6. There should be a “How To BBQ Right” restaurant. Imagine seeing all his classics on the menu!

  7. I love your Youtube channel Malcom! I recently bought a house and so you know I had to get a smoker. I found your channel when researching and your recipes are always great but the most value I get from them is when I’m second-guessing the results I’m getting, your videos always reassure me that it’s normal and I am doing it right and to be patient. Thanks a lot.

  8. One of the best and most tender cuts of meat, highly underrated

  9. Amazing video like always! Been following you for 3 years now when I got my first pellet grill. I ended up getting a gmg smoker. First Recipe of yours I tried was for some baby back ribs. My friends and family fell in love lol. One of my family favorites is when I make fresh corn wrapped in foil woth butter and your ap/ Salt pepper and garlic. Love my gmg for the most part but been thinking about upgrading to a different smoking, any Suggestions what I should get? Would like to keep it under the 2500 mark. And thanks again!

  10. Now that’s a great looking sandwich that tenderloin looks so good. Great video.

  11. I learn how to bbq from watching Malcom. He’s so smart and knows what he’s talking about. Thank God I found this guy

  12. Lord love ya, Malcolm! Keep these mouth-watering vids coming. “You know you’re gonna love it!”

    Rock on 🙂

  13. “Now that is a big boy samich work of art right there!” Malcolm is awesome!!

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