Beef Tenderloin - Rare

Unknown

I have two USDA Prime Tenderloins all rubbed and ready to go on the BGE.[p]Any suggestions on temp & time? I like a crust outside and rare inside.[p]Thanks,

Car Wash Mike

<p />John,
What you seem to want is a high sear on all sides at 700-750. Add more lump and get temp to 250 and cook indirect until you get the results you want.[p]CWM

ravnhaus

John,
Here is how I did it.

[ul][li]Beef Tenderloin[/ul]

Unknown

ravnhaus,[p]Thanks for the trip. As Elvis sings in the background, I enjoyed the culinary experience. [p]A Great Presentation!