Check for doneness 5 to 10 minutes before the meat is supposed to be done. Serve immediately when done. Keep warm until served. Paint the hot grid with cold vegetable oil to reduce sticking of the meat to the grid. Then grill immediately.
Moisture slows down the browning effect.
If part of your seasoning is a liquid, you can't blot it. With all direct grilling the top of the food grid or rack will have hot and cool spots. You move thin foods to the outside edges of the fire. Place longer-grilled foods in the center of the grid. You hold this position and count before the fire forces your hand away.