On the fire, they were too good to be snapped later
Seasoning is very basic, crushed rock salt, pepper and garlic powder for meats. Sea food gets some extra kick by tamarind powder and lemon. Butter to finish it up
The trick is not to over do the spices and maintain the internal moisture by not over grilling, the real and natural taste of meat. It comes out to be very good like its appearance if the above is followed.
