I have cooked many beef tenderloins but never on the egg. I don't like to experiment with $150 worth of cow but I'm going to bite the bullet this time. As always I have found many different ways to accomplish the cook. So here is what I have come up with - raised grate, direct, 500 for a quick sear then reduce heat to 350 to finish the cook. What do ya'll think?
Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !