Female: What you doing over here?
Male: Again, we’re having some fillet mignon. We’re going to put on the grill, so I’m going to season them up. I’m going to put a little bit of sea salt. I don’t put a lot of salt because these tummies have a little salt in them too. I put a good amount of garlic powder and we like that stuff and it is really good for the good flavor. And then tell me, we put this on everything. It’s got all the other seasonings in it. Female: Everything you need. Can you do it on both sides?
Male: No, I just do it on one side, you can do it on both sides. But I put a little bit more on one side. That way, I don’t have to pull that and now we’re going to put this on the grill, we’ll probably cook this for about 18 minutes on a charcoal grill. Hey, I’m spraying my grill—a little bit of spray of cooking oil. This will keep the meat from sticking. Then we’ve got a charcoal already here and—put it in there and get them to stick and spread them around and get them kind of even. I’ve been soaking some musket chips and I’m going to put them here, I’m going to put them kind of around the edges in here and get to make that smoke, but I don’t want it really to affect the cooking part of the fire, just soak these in water for about an hour and I’m going to put the meat on—now, our favorite grill is the old smoking grill. I’ve been using these things for 40 years, I guess. Put that grill on, I’m just going to put this around here, shake the rest of that seasoning on them and cover it and give it like an oven effect to keep the smoke in and really make the smoke permeate that meat. I’m going to cook them on this side for about nine minutes and then I turn them, about nine minutes, they’ll most likely be done! Okay, and each fillet has been on for about 20 minutes and that thing can get probably done. They’re still too rare; we’ll bring them in and then just bring them back out here in a little bit. Most likely, they’re done.