It looks like you're new here. If you want to get involved, click one of these buttons!
The wife just picked up a 4 lb. tied filet (not sure the proper name - tenderloin, filet loin. . .). Wondering about cooking advice - time and temp.
Knowing my audience, I'm going to keep the seasoning light: salt, pepper, garlic powder, and maybe stick in some garlic cloves; and try to give it some solid mesquite and pecan smoke, but I'm not sure about time, grill temp and what internal temp I should be shooting for. We aren't boody, still moo'ing people, prefer med+.