I will be preparing 2 10-12 beef tenderloins tomorrow night. I was planning on doing the drunk and dirty method but a quick review of the forum (problems with too salty, etc.) has me thinking another more basic method may be better. This will be my first effort at cooking a tenderloin on the egg. Since I only have one V rack, I am planning on direct method. Any advice on the best method for seasoning and cooking. I need as close to a fail proof method as possible.