Last night I made Wolfgang Puck's Roasted Beef Tenderloin with Smoky Tomato-Chili Salsa.
I reverse seared the beef tenderloin on my BGE.
It took right at an hour at 250f to hit 125 internal. When that was done I seared it at 500f 1 minute per side.
While that went on, Alexis fire roasted the veggies for the salsa on her Egg. I don't remember where I picked up the toothpick tip for garlic, but you don't even have to peel them first. Makes it easy to quickly grill and flip them.
She followed the recipe as written at first but it was waaaay too watery so she improvised on the spot, fixing it up. It is NOT the kind of salsa you would eat with chips but was excellent steak, she really saved that one!
It was a fantastic dinner but the best part was seeing her improvisational fix work so well. Plus it's always fun cooking together.