10. Dehusk your corn to ensure a good char
Otherwise you're just steaming it. You won't get that bright, burnt flavor or the full effect of spices like paprika and chili powder.
11. Your corn is done when it starts to pop
You don't want it that burnt.
12. Season the flesh side of fish and salt the skin
The flesh will better showcase spice, whereas kosher salt will help dry out your skin and make it crispy.
13. Come from behind to flip the fish
The natural motion of your wrist will cause you to pull up on the spatula, which can tear the fish. When you're ready to flip it, come up from behind the fish and you'll be much more likely to end up with a beautiful-looking filet.
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Dan Gentile is a former staff writer on Thrillist's National Food and Drink team. He loses serious Texas points for not owning a grill. Follow him to tweets from his friends' backyard grill-outs at @Dannosphere.