Just had to share with all my friends:
I made 2 excellent beef tenderloins this weekend over charcoal. It was at my inlaws, using an old Weber, complete with damage from where a tree fell on it. They came out great and there was much rejoicing. I just couldn't let those beautiful cuts of meat go into the oven. So I stepped up to the plate, with all your voices of charcoal advise ringing in my head, and pulled off a masterpiece, if I do say so myself.
I still like my gas though.
But I'd deffinately do it again!