Grabbed a 6lb beef tenderloin from my local butcher in McDonough (T&T Meats) and followed the recipe on page 60 in the BGE Cookbook (Xmas gift from SIL). The only difference was that I used some slices of bacon to hold it together. Here it is after being rubbed down w/ olive oil, S&P, and wrapped.
Bérnaise sauce coming to boil.
Got my medium stabilized at 400°. Seared the meat on my CI grid, then placed it in the VRack, put the rack in an aluminum pan, and cooked to temp.
I'm the only one in my family that likes medium-rare, so instead of pulling at 130°, I pulled at 135°. After letting it rest for 15 minutes, I cut it in half and started serving. It was everything I hoped it would be. Melted in your mouth. The bacon was a perfect addition.
Sorry for the random green bean...
Ball Ground, GA
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