I dusted it with a dry rub of smoky paprika, turbinado sugar, black pepper flakes, both garlic and onion powders, and let it set in the refrigerator for a couple of hours. Then on to the gas grill (set on high) for 15 minutes a side total (it was very cold out) - and I flipped it about every 8 minutes (nervous flips, I didn't want it overdone).
No plated photos this time, we were too hungry and it was too late in the evening. There were two bulbs of roasted fennel also, I wonder where those got to?
