Well I am back at this weekend, going to be doing a brisket overnight saturday night and have 2 whole tenderloins that I am cutting up into filets for my father in laws surprise 80th birthday party, for 25 people on Sunday...
Some questions about grilling filets on the egg (I know it may be pretty basic, but still dont want to and don't have time to screw it up)
I have the spider and CI grid for egg as well, getting the egg fired up just standard correct? What dome temp should I let the egg get up to? I know that when I use the spider with the CI grid down closer to the coals the temp will be much higher for searing, how long typically for CI to heat up to the right temperature?
I have about 1.5 Inch filets, assuming dome temp of about 500, how long to sear the filets? Then I am going to let them rest and bring temp down to about 400, do I cook them with plate setter in for indirect or just raised direct?
As always sorry for all the questions, but THANK YOU for the invaluable information and advice... Pics to follow..