A diplomat! :) Thanks!

You've described how I cook thick filets of salmon and halibut, very minimalist on the seasoning and oil. They're perfect as they are!

I consider that kind of "grilling" a sub-set of barbecuing. There are probably other examples. Like vegetables.

Take shishkebab, with beef or lamb, when everything is proportioned right so it cooks at the same rate. It's marvelous. Little whole onions, slices of green pepper, and big juicy chunks of tomato on there with the meat--grilled tomato is marvelous. I sometimes just skewer tomatoes and put them on the grill for a few minutes.

SRS