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Primo Grill Recipes   Here is a meal I love and do quite often around here. First get some good thick meat. Pictured are two 6 oz 1.5" thick filets. You will notice the butter on top and i spread some on the bottom as well. Before the butter went sea salt and pepper - lots of both! Dome temp was 600 deg whe I put them on and 800 after 12 min. Vent wide open and chimney top off. The pictures are at : 5 min 10 min 12min flips -- no dwell   I took an internal temp at 10 and 12 min and pulled them at 130deg in the meat.     As you see it was seared wonderfully and pink medium in the middle.     Ahhhhhhhhh, wonderful with a nice Merlot and spinach casserole.   Tim M