Filet Mignon and Molly

                          WHAT DO THEY HAVE IN COMMON ?
                           Filet Mignon and Smoked BBQ Equally Delicious Results
Or, what makes fillet Mignon and BBQ the same ?  I would like to answer that question.  Only because I am the Silver Fox and I talk . “BIG BBQ”.  They can both be smoked.....

That being said. I would like to admit to a presumption not backed by empirical evidence.  In other words when it came to knowing. I was talking through an aperture that was not my mouth. When the proper investigation was completed, the truth surfaced . Like cream on fresh milk it stayed there. The idea of smoking that cut of beef was foreign to me. I even gave someone advice to the contrary when someone mentioned doing it. It follows that chef  Tom, one of  my sons and culinary artists had smoked BBQ, filet Mignon, ready for me to try. 

As usual, the old adage of  making an ass of yourself and others when assuming, raised it’s head.  With the empirical evidence in my mouth and more to look forward too. I re-evaluated  my earlier scepticism and un founded presumption..  So you can do it with great results.  That you will enjoy, remember and want to do again. 

I am truly grateful to Tom, for the enlightened attitude.  I had to celebrate a new found me. So I just had to have some great smoked ribs, sides and honey corm bread. You know, just to put a head on it all.  I had found that the possibilities of smoking BBQ are endless.  Traditional cuts of meat and the ones that got their names on some foreign street . Sure make things interesting when it comes to smoking BBQ. 
How to accomplish this oddity of culinary endeavors is easy and celebratory in it's consumption. It is a no brain er. As they say in the world of academia. 

The first step is to purchase a full loin of filet Mignon. Don't skimp, prime is a bit more expensive, but go ahead, do it. Don't tell Molly. No rub is necessary although if I smoke I rub. This time was no different.  I got some cracked pepper corns and crushed them with some kosher salt.  That was the extent of my rub. Except when I rubbed Molly's well rounded rump in jubilant anticipation of the outcome. Now place it in the smoker and smoke that sucker. You and you alone know how long to smoke it for. Depending on the heat of the smoke. I suggest you add some mesquite chips that have been soaked in a burgundy.  Not for taste as so many people believe. It is strictly to get a real hot smoke. So as to allow it to not cook into a pot roast. You still want it to be at least medium rare.

Now baked beans and slaw are not what I consider the sides I would want to accompany this cut of meat. So I figured that sauteed asparagus and small neat little potatoes with parsley garnish was more like it.  Mushrooms if you like them, are also appropriate. Instead of my usual beer or pop. I choose a Barolo. Or a chianti will do. For this feast I wanted to go all the way and opened a Chianti Classico Reserva Ducale.  I won't dwell on the price as it was a prized vintage. You must open and let this wine breathe for at least 2 hrs. Believe me it makes a big difference. 

The steak was something that I was extremely pleased with. A smokey flavor that was different and delicate. The fragrance of the burgundy was hypnotizing as it smoked and then subsided to make room for the Chianti. The asparagus were tender and thanks to Molly, delicious. She got a big kiss right on her bazoomers that always are exposed just enough to compel me take notice and care.  Now if you haven't written home in a while, you should to tell about this wonderful experience. Leaving out the parts about Molly's bazoomers. Mama don't want to hear that. My guests were flabbergasted and Luke from the next street over was enticed by it's flavor.  So he came over too and missed his sons baseball game.