Filet Mignon Mastery: Whole Tenderloin to Wood Fired Perfection

[@BehindTheFoodTV]

Check out La Piazza Wood Ovens at emv4.me/WoodOven and use the discount code “EMV30” to get 30% off all accessories & upgrades + FREE shipping! If you liked this, watch Wood Fired Alaskan King Crab Feast kzbin.info/www/bejne/apK8o5aZebGqeqM next!

[@SmokingDadBBQ]

Nice graphics to explain the three heat sources 👍

[@BehindTheFoodTV]

Thanks James! I have to do something to compete!

[@dariodizanni]

Yeah I am with you, wood fire oven is a different level. Enjoy it!

[@BehindTheFoodTV]

Thanks Dario!

[@jrhtjrht]

OMG those steaks looked absolutely amazing! Your best video yet!

[@BehindTheFoodTV]

Thanks! I’m having so much fun doing this!

[@smokingtarheel3003]

That looks amazing. Wow, that's a great oven there. Your camera man gets great benefits too. Go Canes!

[@BehindTheFoodTV]

Thanks man! Canes are killing it!

[@irishpirate6779]

@@BehindTheFoodTV LETS GO CANES !!! from the other side of RDU international.

[@ElSenorBbq]

Broooooooo!!! That looked straight up AMAZING!!!!

[@BehindTheFoodTV]

I don’t have to tell you the best part of being a bbq KZbinr is the food brah!

[@ElSenorBbq]

@@BehindTheFoodTV Haha

[@KarnivoreKaren]

Another fabulous cook that left me hungry 😂 I also zeroed in on that large container of Wagyu tallow! I'll be ordering that today.

[@BehindTheFoodTV]

I can't apologize for that Karen - because I know it inspires you to go out there and fire up the egg and feed your family!

[@AditiHubbyCookingVlogs]

Well prepared 👍👍

[@BehindTheFoodTV]

Thanks Aditi!

[@absoz]

It’s a chunk after midnight here, now I wanna raid the freezer and fire up the bbq - wondering if I can squeeze one of those into the backyard somewhere 😂 perfect cook there my friend nice breakdown of the big piece, certainly makes some of the pricier quality much more affordable getting it like that - have/will you record usage of the other bits ? And loving the video quality of the near “camera” gear 🤣

[@BehindTheFoodTV]

Hi Andrew! There's nothing wrong with a little 1am filet snack right? I already used the chain in a frittata the next morning and the petits for a duxelle I did for friends. But I can always pick up another tenderloin!

[@absoz]

Hehe that’s like it’s always beer o’clock somewhere in the world ;) Doesn’t look like La piazza sell here, but found a mob who do wood fired ovens and have various models, and also are local … they look simple enough to use (thinking of my dodgy shoulder) - however am probably safer sticking to reverse sears in the WSF etc - mind you got some wonderful bread based pizza’s in it recently (as against your carnivore pizzas you did 🤣🫣

[@brian2359]

Damn that looks good!! Those camera shots of the fire in the oven were awesome!

[@BehindTheFoodTV]

The food porn is my favorite too Brian!

[@victorbenner539]

I missed this video when it came out. I liked your break down on the cut. Well done. I impart flavor in this cut using a wood only grown in the Pacific Northwest. It's a secret I'll share with you when we can some day get you and the crew salmon fishing. Until then, this was a great video. Have a great day 🌤 😀.

[@BehindTheFoodTV]

Thanks Victor. Do you cook filet with Alder?

[@victorbenner539]

@Eat More Vegans - Carnivore BBQ Yes you can. But that's not the secret wood. It was something my grandfather taught me. I don't share this information much. Family secret so to speak. But I'll show you someday. Very unique flavor. 😋

[@victorbenner539]

😃😂🤣😅😊 I'm sitting here looking at the words "secret wood". Looks like a Butthead and Beavis episode.

[@Keith80027]

I love bacon wrapped Tenderloin cooked over an open camp fire and in my Green Egg when not camping! Nicely done guys, I am tasting it now.

[@BehindTheFoodTV]

Just try not to set the bacon on fire like this dumba$$ did lol!

[@bernardsbbq]

Al, the wood fire looks so soothing, I can only imagine how good the flavor of that meat is.

[@BehindTheFoodTV]

You know I sometimes sit out there with a whisky and just watch the flames…….

[@randyshifter]

Great video AL.. those looked awesome.. you know what's up!!

[@BehindTheFoodTV]

Thanks Randy! We eat well up heeya!

[@Nelson_Win]

Ah.. finally.. the most tender cut in Steak history. I think Filet Mignon needs to show up often.

[@BehindTheFoodTV]

I'm a ribeye guy most of the time, Nelson - but these were hard to beat. Plus......bacon. Am I right?

[@Nelson_Win]

@@BehindTheFoodTV Bacon-licious!!! Double the flava! 🔥

[@markfowler5577]

Dear Travis Bickle, - I feel like I Googled “Costco filet hack.” - I stepped into Professor Wasserberger’s butchering class - Every vid has a new nugget, i.e. Tuscan grill TY! - BACON is meat candy!!! MWF

[@BehindTheFoodTV]

Speaking of things you have to Google!

[@prccap]

what are you using for your red hair? I had gotten a red styling gel but it comes out too pink, and I need your level red!!!!!

[@BehindTheFoodTV]

Here's the dye I use. I do have to use a lightener first to get the full flame level! amzn.to/3WdCAsF

[@CoolJay77]

That looks great, great char on the steaks! I like that setup. Some added flavor too 9:23

[@BehindTheFoodTV]

Lol added flavor indeed!

[@daddydutchbbq]

Dammit Al, you owe me a new phone. I just drooled all over mine !

[@BehindTheFoodTV]

Lol can I pay you in 🥩?

[@notexactlyachad5280]

Only clicked so I could look at the food cause it looks yummy

[@BehindTheFoodTV]

That’s a completely valid reason! I hope you enjoyed watching it!

[@notexactlyachad5280]

@Eat More Vegans - Carnivore BBQ I enjoyed the video. Great job(: 👍

[@dinoman4451]

- Oo De Lally - I'd gladly pay you tuesday for a Filet Mignon Today! 😍😛❤👍👍

[@BehindTheFoodTV]

LOL thanks for watching!

[@dmac7403]

The chain better used in stir fry,rather than making it burger ,could even go steak sandwich so you can keep it medium...

[@BehindTheFoodTV]

I used this one in a frittata the next morning. It was DA BOMB.

[@b.r.fowler785]

Save the chateaubriand for Beef Wellington!

[@BehindTheFoodTV]

You know what - I've never done a smoked Wellington video! Putting it on the list!

[@doorrome7511]

I'm getting ready to leave to the Steak Capital of the World

[@BehindTheFoodTV]

Where ya goin? Anyplace good for BBQ?

[@Steve-cu1ye]

U say moist alot

[@dmac7403]

No need to rap prime in bacon .

[@BehindTheFoodTV]

It’s not about need my friend!

[@dmac7403]

Better get a better knife that knife was full.

[@BehindTheFoodTV]

Busted I need to sharpen it.

[@marvinfox6014]

Stop wasting your money on fire starters.You have a Valcano starter