Cooked a beef tenderloin for guests on new years eve. Tied the small end for a consistent cook, salt, pepper and a little EVOO. Seared, cooked with lid down and pulled at 125 and rested for approx 10 minutes. It was cooked to perfection and carved beautiffly. After bragging to my friends about BGE cooking, my tenderloin was pretty tasteless. We were at my lake house in Jamestown, KY where I have a large BGE. There is a small grocery there with an old fashion butcher area in the back. I ordered the meat from the butcher and he told me he would thaw one for me. Could the problem be it had been frozen? It was wrapped in shrink wrap plastic and angus was printed on the plastic. In the past I have gotten excellent meat from this butcher but not this time. Any ideas?