Well, after debating on doing just steaks or a tenderloin, we settled on the tenderloin. Followed Adam Perry Lang's recipe from the Serious BBQ book for his "Whole Beef Tenderloin With Worcestershire Glaze" (pg 166). Turned out to be really good and the feedback was very positive. Will definitely be doing this one again. We had 5 adults for just under a 3lb tenderloin (tied the end up on one side) and had a few slices left over....not much though.
Seared first on Spider with CI grid then brought back to 350 degrees on AR/indirect to get it to Medium Rare. Had a few prefer theirs to be MW to WD, so cut a few pieces and threw them back on to get to that temp. Only thing I regret was getting too caught up in everything that I forgot to cover my heat deflector in the AR, so that doesnt look too sporty now...DOH!