Any thoughts on technique for a whole beef tenderloin? I was thinkiing I have 2 options:
1. Cast iron grate at high temp turning the tenderloin until seared nicely on all sides, and continuing to do so until internal hits desired temp.
2. Firing up both eggs to high temp. Xl indirect and L direct w/ cast iron grate. I would sear on all sides on Large then move to V rack over drip pan on XL using indirect heat until internal reaches desired temp.