How do you BBQ?

Did you get the whole filet, or is it a steak cut? Depending on how thick, we usually heat the grill way up then sear for 3-5 min each side for rare, then let rest for 10 min. Leave the cover off.

steak cut (roundish, thick little thing). I'd say about 1.5-2 inches thick. yeah, was planning on putting them on right after the charcoals get all the way flamed up.

Dry them off really well before hand and let them warm up some and you'll get a better sear. I set them on layers of paper toweling for 15-20 min before grilling. 1.5 - 2" thick, I'd go for 3-4 min/side for rare/med. rare.

filet migs are a bitch to cook, dyao. it's like trying to grill a softball. basicly you have to treat it kinda like a cube and no matter how hot or how long they are either going to be bloody as hell or overcooked. my advice is get a temperature probe and sear them on 2 sides (as jaq wrote) and see where you're at. 130 is rare 160 is well done. good chance to practice yr poking for doneness technique. also i would suggest the 2 zone fire where you put all the coals on one side and have the resting side where it can get the 'oven' action but not licked by flames then when steaks get towards blackened but are not 130 yet you can put them on the cooler side and let them finish. this is a good cut of meat for folks who like the black and blue

and with the cover off the grill counterintuitively you are likely having a hotter fire fyi
i'd use the cover

holy shit dudes my boss got a 69# pig and we're roasting that bitch sunday

did my first pork shoulder yesterday. pulled pork sammies!

at sea with this pineapple soy onion garlic thing for smoked chicken thighs i have done it once with the chicken just marinated for abt 2hrs and it was almost like i didn't marinate. so tonight its a version that marinated all day. got some cherry wood for smoke and it smells like heaven. pretty much worship this wivott guy: http://www.lowslowbbq.com/

I'm craving some ribs so bad, but the only decent barbecue place in town only does ribs on Friday and Saturday. Might have to make my own.

yes i suggest making your own ribs, WmC. no matter what happens you will benefit

Ever since the first time my LP tank ran empty just as I was getting the grill preheated, I've been skittish about making anything that involved several hours of cook time. I'm seriously thinking about having a plumber come out and run a natural gas line to my back deck so I can say goodbye to propane.

dude if u like it the bbq then ditch propane and gitcher self a real burner. buy a chimney starter and some charcoal and get wood chunks to add smoke. u will rejoice with the taste

^^^^^real talk

I mean, we held onto a gas grill thinking that we would use it for quick weeknight meals when we didn't want to fire up the big green egg, but since we started over charcoal/wood chunks, we have never gone back to gas. Not once! With the chimney starter it is really no big thing.

I was fully invested in charcoal for years, but am happy enough with gas now. Zero hassle compared with getting charcoal lit, even with a chimney; making smoke packets/trays is as easy for gas as for charcoal; more temperature control with gas.