I have 60 people coming over Saturday and I plan to do 3 beef tenderloins (about 7 lbs. each) on my large BGE. Should I do them "slow and low" at 200 to 250 or more like roasting at 300-or some other way? How much time should I plan on with that much meat?Should I use the indirect method with fire bricks? Any help would be greatly appreciated.