Tomorrow we will having guests over and I am cooking a whole beef tenderloin on the XL. My plan is to cook it before guests arrive to just short of rare, approx. 110° indirect, and FTC it for a while. When the time comes we plan to slice off individual portions and sear them to the persons choice of doneness. I will be rubbing with DP Raising the Steaks for initial cook. Should I be giving them a sprinkle again before the sear? Any comments on this cooking plan will be greatly appreciated.
See der Rabbits, Iowa