re: Whole Beef Tenderloin question

quote:

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charcoal indirect

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My Dad has always cooked them on a barrel pit using charcoal and indirect heat (with the tenderloin on the side of the charcoal rather than over it). He just turns it around a few times, not over, but just changing sides. He covers it in lemon pepper before cooking, but has never used anything to get the seasoning to adhere. There's always a nice seasoned crust. Just rub the seasoning in. Should work fine.