About to embark on my 2nd expirence with cooking on my new large BGE. I just came from the butcher where he cut me a full beef tenderloin. He asked how I wanted it and I said I have no idea and to fix it how most would like it. So, after he cut off the "silver skin"(as h called it), and the fat. I was left with a piece of meat that looked pretty awesome. The butcher preceeded to fold the ends back on itself and tied it up like a roast every 4 inches or so. Which now brings me to the real question.............now what. Should I marinate? Should I use a rub? Do I need to sear it? What temp should I cook it with(low or high)? What do you recommend that will leave my guests saying "damn that's good"! Many thanks in advance for those who choose to answer.