11.   On hot grill, sear meat well on all sides.

12.   On a hot grill, the seasoning tends to blacken and become too crusty.

13.   Prepare a hot grill.

14.   Place salmon sides on grill so that nonskin side is down so that hot grill will mark presentation side.

15.   Put ears, with the husks on, on a hot grill for six to eight minutes, turning once, until the husks become somewhat charred.

16.   Put the pork chops on the hot grill pan and place directly under the broiler.

17.   Prepare a moderately hot grill.

18.   Remove pork from bag, drain and grill on a hot grill, rolling to mark on all sides.

19.   Roasting on a hot grill until blackened produced a smoky pepper with a moderately soft texture.

20.   The technique involved tossing handfuls of the shellfish onto the hot grill, then scooping them off as soon as they had opened up.