After doing the "restoration" on my 12 year old Weber Summit been giving it a lot of love lately. This is a cook we used to do but haven't done in years, asking ourselves "why". We used to do a Paula Dean Bourbon Beef Tenderloin, we really like this.
https://www.pauladeen.com/recipe/bourbon-beef-tenderloin/Now I would never use the "heart" of the tenderloin for this but when buying a whole untrimmed loin this is a great way to use the trimmings. Marinate the trimmings for 8 hours using Wild Tureky 101 for the bourbon. Modified the recipe to accommodate the 3/4 lb of trimmings.
After the marinate, on the gasser with some Oak for smoke in the smoker box. "Lordy" I wish i had ordered a smoker box when I ordered the other parts to restore my Weber to "like new" condition.
http://www.letstalkbbq.com/index.php?topic=22284.0Plated with green beans & 'taters.
Nothing wrong with using a gasser and some wood for smoke.
That was so good had to have a flashback for dessert!