Those darkened edges look amazing! How was the rub?
I had heard a lot about Hardcore Carnivore, but I couldn’t get it before in Canada but now several places carry it. Pretty awesome the “Black” and the “Umami” rub. The Black is what got that crust so nice. Lot of people do it with steak, so it may be the next experiment.
You should grab some Bry, and toss it on some steaks or a roast. Very peppery.