Having some people over so pretty sure this will be a home run. Backstrap filets wrapped in bacon, one partial tenderloin wrapped on bacon, 1 whole tenderloin from a small cow, and bone in prime rib. All fresh from last weekend, not yet frozen. Going to cook a finishing glaze from balsamic vinegar/red wine to drizzle when served.
This might turn out pretty amazing....

Dangit. Wish I was your friend.

That looks freakin' awesome.

Where's the finished product pics?

It's just wrong that he don't post finished pics.

I agree. Start so strong but come up soo short. SMH

I think they're plastic props and he's fooling with us.

I know, that's twice now. I did take a pic of the bone in prime rib on the grill which turned out incredible as did the rest of it. I did not end up doing the glaze though, just decided against it. None of the meat ever made it to a plate though. As it came off the grill, I sliced it up and it all disappeared pretty quickly.

Redemption

Bet those were good

Thanks for the pics!

Curious why did the ribeyes wind up on the top rack vs direct flame?

I just made Swiss Steak for the first time, and I used Nilgai meat. It's awesome, heating more up as I type this.

MMMM Meat

They were cooked directly on the flame. Put them on the top rack after about 4 minutes on each side. Little less than medium rare.