The Cut. This is the whole tenderloin, trimmed and cut into the roast, 4 filet mignons and the tail.

Preparing the meat. I rub the meat with olive oil, then Kosher Salt and Dizzy Pig Cow Lick rub.

The fire set up. A full load of fresh lump charcoal with a nice big chunk of hickory.

The sear. Cast Iron pan on the grid and temps reaching 750 degrees plus.

The roast is searing at over 750 degrees for approximately 2 minutes per side.

The rest. While the roast is resting for twenty minutes and the egg is coming down in temps, I throw the grill wok on and do up some red peppers and mushrooms, marinated in oil/vinegar dressing (gotta keep the egg busy while the meat takes a nap).

The dwell. After letting the meat rest for 20 minutes and bringing the dome temp down to about 400, the meat goes back in direct on the grill for approximately 30 – 40 minutes, or until internal temps reach about 130 degrees (we are aiming for medium rare).

The slice. Here is the roast after resting 10 minutes and sliced.

The Dinner Plate. READY TO EAT with a baked potato and mushrooms/peppers that were grill wokked in the egg. I like a slice of both the inside medium rare and the outside crusty and coated with Cow Lick Steak Rub.

Thanks again Max, for enhancing our recipe section, and spreading the word of your culinary creations!!

Enjoy, everyone!

Chris and Mike