Hi all,
Got a massive chunk of beef tenderloin sitting in the fridge - 7lber! I've done these in the grill before but not nearly this big. My go to recipe is simple: slather in olive oil, cover in Montreal steak seasoning, grill on medium heat until 125-130 internal, rest, cut. However, with a cut this big, I'm worried about grilling time. I have a Weber Spirit so it only has two burners. I usually put the beef in between the two in the middle for indirect heat. Anyone have any suggestions for me? Does it sound like I can get by using my same old method? I don't want to burn the outside - probably may take an hour +? Would I be safer throwing it in the oven?
Thanks all and Merry Christmas!
Got a massive chunk of beef tenderloin sitting in the fridge - 7lber! I've done these in the grill before but not nearly this big. My go to recipe is simple: slather in olive oil, cover in Montreal steak seasoning, grill on medium heat until 125-130 internal, rest, cut. However, with a cut this big, I'm worried about grilling time. I have a Weber Spirit so it only has two burners. I usually put the beef in between the two in the middle for indirect heat. Anyone have any suggestions for me? Does it sound like I can get by using my same old method? I don't want to burn the outside - probably may take an hour +? Would I be safer throwing it in the oven?
Thanks all and Merry Christmas!