Burnt Spices

NotabuttDave

I've recently made pork chops and a t-bone one my large.

Both times, I seasoned with prepared seasoning.

The grill temp. was high. 700* for the t-bone, 600* for the chops.

I was using Wicked Good and the BGE was facing north.

The meat was fantastic, but the spices brunt.

How do you do high temp cooks?


Go sports teams!

Ripnem

You should try putting the spices on after the sear. Either while they are roasting to finish or even just before you tent them to rest. Salt is about the only one that won't burn in high temps.

fishlessman

trex sear with salt only, the season during the 20 minute rest then roast it.

Humphrey Chimpden Earwicker

you don't season with anything but salt. salt is a rock, and is the only thing that won't burn.

season after, or (if Trexing) season during the rest after the primary sear

Misippi Egger

I'm really surprised Adam didn't suggest a reverse sear, as he is a big advocate of that technique.
Roast at a lower temp with your seasoning on the meat, then crank 'er up to 600-700* and give a quick sear to both sides ( about a minute per side). It will raise your internal temp about 5*, depending on meat thickness, so adjust accordingly.